- Cooling Methods (corrected on site)
Observation: The methods used for cooling were not adequate.
Correction: Cool foods by the following methods: 1. Placing food in shallow pans 2. Separating food into smaller thinner portions 3. Using rapid chill cooling equipment 4. Stirring the food in a container placed in an ice water bath 5. Using containers that facilitate heat transfer 6. Adding ice as an ingredient 7. Any other method that can effectively accomplish cooling.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Milk cold holding at improper temperatures
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below.
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11/10/2015 | Routine | |
- Equipment - Good Repair and Proper Adjustment
Observation: The red front, blue front and glass front warmer cabinets were observed in a state of disrepair. They do not keep food at proper temperature and the blue front cabinet thermometer read 230 degrees and the food ranged from 120 - 136 degrees F
Correction: Repair the warmers to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability per Part IV, Article 1 and 2 of this chapter. If unable to repair the warmers, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
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04/29/2015 | Routine | |
- Food Storage - Clean and Dry Location
Observation: Food stored on the floor or food stored less than 6" above the floor in the walk in cooler.;Provide additional dunnage racks for milk storageElevate food storage onto approved shelving with minimum 6" legs or casters.
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11/13/2014 | Routine | |
| No violation noted during this evaluation. | 05/20/2014 | Routine | |
Provide additional hot holding cabinet at this facility.
- Critical: Food - Potentially Hazardous Food - Hot Holding* (repeated violation)
Observation: Hot dogs hot holding at improper temperatures.
Correction: Hot hold potentially hazardous food at 135°F or above to inhibit the growth of harmful bacteria. Provide additional hot holding cabinets in this facility.
- Cooling, Heating, and Holding Capacities
Observation: Hot holding cabinet was overstocked and is not sufficient in number or capacity to meet the food storage demands of the establishment.
Correction: Provide additional hot holding cabinets necessary to maintain food items at proper TEMPERATURE. 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.
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10/23/2013 | Routine | |
- Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site)
Observation: FOOD in the hot holding cabinets hot holding at improper temperatures. Terriaki was 128.4 degrees F, spaghetti was 117 degrees F.
Correction: The manager has agree to be sure to serve these foods prior to 12 today. The food was prepared at 8 am this morning and lunch goes until 1pm. This is more than the allowed 4 hour time that food is allowed to be out of temperature. The hot holding cabinets are not able to hold food hot enough and there are not enough cabinets to hold the lunch items when breakfast items are still being held for service.
- Critical: Toxics - Storage of Toxic Containers* (corrected on site)
Observation: Containers of cleaning chemicals are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items.
Correction: Containers of cleaning chemicals must be located in an area that is not above food, equipment, utensils, linens or single service items.
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05/16/2013 | Routine | |
This cafeteria is preparing and sending lunches to Rivermont and Roundhill pre school off site. Staff take temperatures of food when prepared and send that information to the destination school where the temperature is also recorded and information is returned.
No violation noted during this evaluation. | 11/28/2011 | Routine | |
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