- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site)
Observation: Different types of raw animal foods stored in such a manner that may cause cross contamination. Thawing roll of ground beef in same sink as packages of chicken
Correction: Separate types of raw animal foods from each other such as beef, fish, lamb pork, and poultry during storage, preparation, holding, and display by the following: (a) Using separate equipment for each type. (b) Arranging each type of food in equipment so that cross contamination of one type with another is prevented. (c) Preparing each type of food at different times or in separate areas.
- Thawing (corrected on site)
Observation: Improper methods used to thaw roll of ground beef and packages of chicken (in sink of standing water).
Correction: Thaw potentially hazardous foods by either of the following methods: 1. Under refrigeration that maintains food temperature at 41°F (45°F) 2. Completely submerged under running water at a temperature of 70°F or below with sufficient water velocity to agitate and float off loose particles in an overflow. Ready-to-eat food shall not exceed 41°F and raw animal foods shall not exceed 41°F for more than four hours 3. As part of the cooking process
- Lighting, Intensity
Observation: Less than 10 foot candles of light was noted in the walk-in freezer.
Correction: Provide at least 10 foot candles at a distance of 30 inches from the floor in the walk-in refrigeration units and dry storage areas and in other areas and rooms during periods of cleaning.
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01/21/2016 | Routine | |
New 2-door kitchen refrigerator installed. Old refrigerator is now in cafeteria - 1/2 for student use and 1/2 for kitchen use.
Men's bathroom paper towels just ran out - resupply
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Cooked potatoes, rice with chicen and taco soup cold holding at improper temperatures
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below. Keep working with adjusting new refrigerator and check with thermometer. Also, be cautious with how much foood and how cool in refrigerator. Do not overload any one unit with too much warm food and make sure 41°F or below before cover.
- Sanitizing Solutions, Testing Devices
Observation: There is no properly working test kit provided in the facility for monitoring the concentration of the chemical sanitizing solutions.
Correction: Obtain a Chlorine test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level. ON ORDER
- Critical: Warewashing - Manual & Mechanical Warewashing Equipment, Chemical Sanitization - Temperature, pH, Concentration & Hardness* (corrected on site)
Observation: Chlorine sanitizing solution used was not at an acceptable concentration.
Correction: Adjust the chlorine sanitizing solution to a level of at least 50 parts per million when the pH is at 8 or less and the water temperature is 75°F. After worked on the concentration was brought to 100 ppm.
- Handwashing Signage/Handwashing Facilities (corrected on site)
Observation: A sign or poster that notifies food employees to wash their hands is not provided at all lavatories used by food employees. Bathroom.
Correction: Provide a sign or poster that notifies food employees to wash their hands at all handwashing lavatories used by food employees.
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09/22/2015 | Routine | |
No food service or preparation going on during inspection.
- Nonfood Contact Surfaces
Observation: The nonfood contact surface of the wooden kife holder is not designed or constructed to be easily cleanable.
Correction: Alter or replace this item to provide a surface that is free of unnecessary ledges, projections, and crevices.
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03/10/2015 | Routine | |
- Critical: Hands - When to Wash* (corrected on site)
Observation: Employees not washed before placing gloves on.
Correction: Need to clean hands when place gloves on. Make sure to always wash hands at handwash sink when entering kitchen or whenever hands and/or gloves become contaminated.
- Hair Restraints - Effectiveness (corrected on site)
Observation: Employees observed working in the food service area without proper hair restraints.
Correction: Ensure all employees wear hair restraints such as hats, hair coverings or nets, beard restraints, and clothing that covers body hair, that are designed and worn to effectively keep their hair from contacting exposed food, clean equipment, utensils and linens, and unwrapped single-service and single-use articles. This section does not apply to food employees such as counter staff who only serve beverages and wrapped or packaged foods, hostesses, and wait staff if they present a minimal risk of contaminating exposed food
- Food Storage Containers - Identified with Common Name of Food
Observation: Unlabeled food containers. Bulk flour and sugar in kitchen (glass jars)
Correction: Label working containers with the common name of its contents. Consumers may be allergic to certain foods or ingredients. The mistaken use of an ingredient when the consumer has requested that it not be used may result in severe medical consequences. Liquid foods and granular foods may resemble cleaning compounds. The mistaken use of food from an unlabeled container could result in chemical poisoning.
- Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site)
Observation: Chicken and sweet potato (119°F- on grill) hot holding at improper temperatures.
Correction: Hot hold potentially hazardous food at 135°F or above to inhibit the growth of harmful bacteria.
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12/08/2014 | Routine | |
- Handwashing Signage/Handwashing Facilities (corrected on site)
Observation: A sign or poster that notifies food employees to wash their hands is not provided at all lavatories used by food employees. Missing at kitchen sink.
Correction: Provide a sign or poster that notifies food employees to wash their hands at all handwashing lavatories used by food employees.
- Critical: Toxics - Common Name/working Containers of Toxics* (corrected on site)
Observation: Working container of water with bleach (spray bottle) is not properly labeled.
Correction: Working containers of toxic items are to be properly labeled with contents. Identification of these containers with the common name of the material helps prevent the dangerous misuse of the contents.
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09/02/2014 | Routine | |
Thank you for continued safe and sanitary running of kitchen.
No violation noted during this evaluation. | 03/13/2014 | Routine | |
Chlorine sanitizer in dishwasher/warewasher = 75 ppm -ok
Replace light bulb out in reach-in refrigerator
No violation noted during this evaluation. | 12/05/2013 | Routine | |
Chlorine sanitizer in dishwaher = 50-75 ppm - ok
- Temperature Measuring Devices
Observation: There were no temperature measuring devices located in the walk-in freezer and the refrigerator/freezer in service area.
Correction: Provide a temperature measuring device in all hot or cold holding equipment used to store potentially hazardous foods so that employees can routinely monitor the ambient air temperature.
- Temperature - Food Temperature Measuring Devices - Provided
Observation: The person in charge could not provide a food temperature measuring device.
Correction: Obtain at least one food temperature measuring device so employees can properly monitor the temperature of food items in the establishment.
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09/19/2013 | Routine | |
| No violation noted during this evaluation. | 03/21/2013 | Follow-up | |
When cooling foods, keep potentially hazardous foods uncovered to speed the cooling time to reach 41°F or below.
- Critical: Food - Potentially Hazardous Food - Cold Holding*
Observation: Noted the following foods cold holding at improper temperatures: In the reach-in refrigerator, Chicken Salad 45°F, Parmesan Chicken 46°F, Half & Half 47°F
Correction:
- Critical: Food - Potentially Hazardous Food - Cold Holding*
Observation: Noted the following foods cold holding at improper temperatures: In the Cold holding food bar, cut melon 44°F and cut tomatoes 49°F.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
- Cooling, Heating, and Holding Capacities
Observation: The kitchen refrigeration is not maintaining potentially hazardous foods at 41°F or below. Walk-in refrigerator does not have any additional room to receive any more food.
Correction: Provide additional refrigeration necessary to maintain food items at 41°F or below. Overstocked equipment does not allow for proper air circulation and/or heat transfer. Improper food storage temperatures are a major contributing factor to foodborne illness. Suggest separate refrigeration for cold holding and cooling food items.
- Cooling, Heating, and Holding Capacities
Observation: Potentially hazardous foods at salad bar are not cold holding at cold enough temperatures.
Correction: Need to adjust, repair, or replace cold food bar. Suggest use metal or ceramic food containers in salad bar since they more effectively transfer cold than plastic containers.
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03/14/2013 | Routine | |
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