- Premises - Maintaining Premises - Unnecessary Items and Litter
Observation: Facility is storing unnecessary items to the operation or maintenance of the establishment. (Freezer.)
Correction: Remove all unnecessary items from the facility. The presence of unnecessary articles, including equipment which is no longer used, makes regular and effective cleaning more difficult and less likely. It can also provide harborage for insects and rodents.
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01/13/2016 | Routine | |
| No violation noted during this evaluation. | 10/19/2015 | Risk Factor | |
| No violation noted during this evaluation. | 08/24/2015 | Routine | |
| No violation noted during this evaluation. | 05/04/2015 | Routine | |
- Critical: Eating, Drinking, or Using Tobacco* (corrected on site)
Observation: Employee eating and drinking in areas where they may contaminate food, clean equipment, utensils or other items needing protection.
Correction: Provide a designated area where employees may eat and drink so as not to contaminate exposed food, clean equipment, utensils, and linens, or unwrapped single-service and single-use articles, or other items needing protection.
- Physical Facilities in Good Repair (repeated violation)
Observation: The shelving and ceiling, in the kitchen, were observed peeling and chipping.
Correction: Repair the shelving and ceiling, so to be, smooth and easier, to clean.
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02/09/2015 | Routine | |
- Physical Facilities in Good Repair
Observation: The wall covering was observed peeling from the wall.
Correction: Repair or replace the peeling wall covering.
- Physical Facilities in Good Repair
Observation: The kitchen ceiling was observed peeling and chipping.
Correction: Repair the damaged ceiling.
- Physical Facilities in Good Repair (repeated violation)
Observation: The dry storage shelving was observed peeling and chipping.
Correction: Repair or replace the shelving.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: The air vents were noted in need of cleaning.
Correction: All floors, walls, vents, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.
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10/28/2014 | Routine | |
- Food Storage - Clean and Dry Location
Observation: Food stored on the floor or food stored less than 6" above the floor.;Elevate food storage onto approved shelving with minimum 6" legs or casters.
- Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site)
Observation: Sausage, on stove top, was hot holding at improper temperatures.
Correction: Rapidly reheat the food to 165°F and maintain at 135°F or above through the hot holding period.
- Physical Facilities in Good Repair (repeated violation)
Observation: The dry storage shelving was observed peeling and chipping.
Correction: Replace or repair the shelving, so to be, smooth and easier to clean.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: The wall vents were noted in need of cleaning.
Correction: All floors, walls, vents, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.
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08/26/2014 | Routine | |
- Physical Facilities in Good Repair
Observation: Storing shelving were observed peeling and chipping.
Correction: Repair or replace the shelving, so to be, smooth and easier to clean.
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05/07/2014 | Routine | |
- Critical: Eating, Drinking, or Using Tobacco* (corrected on site)
Observation: In use open drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils.
Correction: Employees may drink from a closed beverage container if the container is handled to prevent contamination of (1) The employee's hands (2) The container and (3) Exposed food clean equipment, utensils, and linens and unwrapped single-service and single-use articles.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: The air vents, in the kitchen, were in need of cleaning.
Correction: All floors, walls, vents, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.
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02/20/2014 | Routine | |
| No violation noted during this evaluation. | 10/11/2013 | Risk Factor | |
Currently no students are attending class.
No violation noted during this evaluation. | 08/06/2013 | Routine | |
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: The wall, in the storage room, was noted in need of cleaning.
Correction: All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.
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05/07/2013 | Routine | |
- Critical: Hands - When to Wash* (corrected on site)
Observation: Employee observed donning new gloves without washing their hands.
Correction: Instruct employees to wash their hands when donning new gloves.
- Hands - Where to Wash (corrected on site)
Observation: A food employee was observed cleaning their hands in a food preparation sink or a sink used for utensil washing.
Correction: Instruct food employees to clean their hands in a handwashing lavatory. Food employees may not clean their hands in a sink used for food preparation or utensil washing.
- Critical: Food - Potentially Hazardous Food - Hot Holding*
Observation: Turkey burgers hot holding at improper temperatures. (Sent from school.)
Correction: Rapidly reheat the food to 165°F and maintain at 135°F or above through the hot holding period.
- Critical: Food - Potentially Hazardous Food - Cold Holding*
Observation: Sliced Tomatoes cold holding at improper temperatures. (Sent from school.)
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
Observation: Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: filters, in the dry storage room.
Correction: Clean and maintain cleanliness of the equipment.
- Lighting, Intensity
Observation: Less than 10 foot candles of light was noted in the dry storage. (0 foot candles)
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.
- Physical Facilities in Good Repair
Observation: The ceiling, in the dry storage room, was observed leaking.
Correction: Repair the leaking ceiling.
- Physical Facilities in Good Repair
Observation: The wooden walls, of the dry storage room, were observed not sealed.
Correction: Seal the wooded walls, so to be, smooth and easier to clean.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: The walls, floor, and ceiling, of the dry storage room, were noted in need of cleaning.
Correction: All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.
- Critical: Toxics - Storage of Toxic Containers* (corrected on site)
Observation: Containers of cleaning chemicals were not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items.
Correction: Containers of chemicals must be located in an area that is not above food, equipment, utensils, linens or single service items.
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02/04/2013 | Routine | |
| No violation noted during this evaluation. | 12/10/2012 | Routine | |
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