Great job keeping your kitchen clean and organized.
- Food - Miscellaneous Sources of Contamination
Observation: Foods in freezer are stored on over turned milk crates. EHS observed several cases of foods (burgers, juice, etc.) stored on over turned milk crates. Milk crates are not easily cleanable. Freezer is full to the extent that it is no longer easily cleanable.
Correction: Protect food from miscellaneous sources of contamination.
- Critical: Backflow Prevention Device, When Required*
Observation: Observed a hose attached to a faucet fixture. The hose extended below the flood rim level of the sink basin. EHS observed a hose attached to mop sink that extended below rim of mop sink basin. Mop sink in need of backflow device or hose removed.
Correction: Install an approved backflow prevention device or alter the length of the hose to provide the necessary separation between the water supply and the flood rim level of the sink basin. The minimum allowable separation distance must be at least 2x the diameter of the water supply inlet and at least 1 inch.
- Plumbing System Maintained in Good Repair (corrected on site)
Observation: Dish machine in poor repair. EHS observed dish machine with leak underneath. EHS observed catch pan under leaking dish machine. Service order has been placed.
Correction: Repair and maintain all plumbing components and fixtures.
- Critical: Toxics - Storage of Toxic Containers* (corrected on site)
Observation: Containers of cleaners not stored separately from insecticides or rodenticides. EHS observed insecticide stored with (on same shelf) cleaners.
Correction: Store detergents, sanitizers, related cleaning or drying agents and caustics, acids, polishes and other chemicals separately from insecticides and rodenticides.
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01/12/2016 | Routine | |
Establishment have pre-K classes (HSP). No roast are cooked. No microwave use for cook/heating for children. PIC states no eggs are on schedule to be served. EHS educated HSP requirements. No additives, wild mushrooms or wild game served. Dishwasher has a leak underneath and Hobart RIR leaks water inside and out. PIC has placed a work order for both items prior to inspection. EHS also notice on Hobart RIR gasket is coming off so advised PIC to add to work order. Food handler cards are current and food worker knowledgeable when asked about food temperatures. Facility conducts cooling and reheating of leftovers.
- Critical: Package Integrity* (corrected on site)
Observation: Food packages are not in good condition or the integrity of the package contents are not protected from adulteration or potential contaminants (ex: dented food cans). PIC removed items to discarded shelf. EHS educated PIC on what to look for in reference to adulterated canned goods.
Correction: Discard or return to distributor any food packages that are not in good condition or the integrity of the package contents are not protected from adulteration or potential contaminants.
- Equipment - Good Repair and Proper Adjustment
Observation: Mechanically vented hood filters not in good repair or have gaps in between filters. Observed the caulk falling from joint where it may fall in food and contaminate it.
Correction: Repair or replace hood filters and/or eliminate gaps between filters.
- Equipment - Good Repair and Proper Adjustment
Observation: The door gasket to the Hobart RIR is in poor repair. Observed gasket coming off door.
Correction: Repair or replace the door gasket in accordance with the manufacturer's specifications.
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09/29/2015 | Routine | |
Observed hair restraints and proper glove use and date marking in establishment. Food Handler cards are all current.
- Critical: Food - Safe and Unadulterated* (corrected on site)
Observation: The yogurt in the reach in is unsound or adulterated with the expired dates of 14 and 16th of March
Correction: Ensure food is safe and unadulterated. Monitor all dates on a daily bases to prevent spoiled food from being served. Person in charge removed items for discard
- Non-Food Contact Surfaces
Observation: The nonfood contact surface of thehood vent has accumulations of dust build up which can fall on food and contaminate.
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents or contamination of food
- Mops - Drying Mops
Observation: Mops not hung up to air dry. Observed mop being stored in mop bucket preventing proper air flow for drying and causing conditions for bacterial growth.
Correction: Wet use maintenance items such as mops must be hung in a position that allows them to air dry so they are not allowed to grow contamination which can then be spread through the establishment at the next use. Hang mops with mop head facing downward.
- Critical: Sanitizer - Criteria/Chemicals for food contact* (corrected on site)
Observation: SFSPac17 (QT) being applied to food contact surfaces does not meet the requirements of 40 CFR 180.940. Observed concentration at 3 compartment sink above 500ppm.
Correction: Utilize only QT that meet the requirements of 40 CFR 180.940 when applying to food contact surfaces. Food workers followed instruction from Brenda. However, the temperature, and calcium (hardness) will affect the concentration. When the workers re-did the solution it took only half a pack to reach 200ppm at 73F. Use the manufactures instructions as a guide due to the different variables that affect the concentration and utilize the test strips to ensure proper concentration.
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03/19/2015 | Routine | |
Overall facility is very clean and well organized. Food handler cards are valid and up to date. Good glove use and handwashing was witnessed. Manager stated a work order will be placed for the one malfunctioning Hobart unit
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: One hobart unit is holding at 55, all food was removed and placed in a working unit
Correction: Discard the food and ensure that potentially hazardous foods for cold holding are maintained at 41°F or below to inhibit the growth of harmful bacteria.
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12/16/2014 | Routine | |
looks good, no violations at time of inspection.
No violation noted during this evaluation. | 09/24/2014 | Risk Factor | |
- Suggested to use exterior water line for sanitizing compartment of sink.
- Both pedestal fans need to be cleaned when not in use.
- Vent hood area needs to be cleaned.
- Replace light over Vulcan machine and tray holders.
- Small holes in ceiling are in need of repair.
- Excellent date labeling!
- Store all frozen foods in freezer and not in refrigerator unless thawing is needed.
- Unable to inspect walk-in freezer due to product stock in the way.
- Leak found under the dishwashing unit
- Utensils - In-Use - Between-Use Storage (corrected on site)
Observation: Dispensing utensils improperly stored between uses. Scoop handle found touching ice.
Correction: Store in-use utensils or dispensing utensils in one of the following manners: 1) In the food with their handles above the top of the food and the container. 2) In food that is not potentially hazardous with their handles above the top of the food within containers or equipment that can be closed. 3) On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized every 4 hours. 4) In running water of sufficient velocity to flush particulates to the drain. 5) In a clean, protected location if the utensils are used only with a food that is not potentially hazardous. 6) In a container of water if the water is maintained at a temperature of at least 135°F.
- Critical: Ready-to-Eat - Potentially Hazardous Food - Disposition* (corrected on site)
Observation: Shredded cheese dated 01/27/14. Product was found in refrigerator past seven day mark.
Correction: Discard the food at this time and ensure all previously frozen prepared or commercially processed RTE foods are served, sold or discarded by the most recent ""consume by"" date marked on the food container. Some harmful bacteria continue to grow even at refrigeration temperatures so limiting the amount of time in storage limits the amount of growth allowed for these bacteria.
- Warewashing Machines, Manufacturers' Operating Instructions
Observation: The mechanical warewashing machine was not operating in accordance with the manufacturer's specifications. Dishwasher was not operating properly. Wash must be at minimum 160 degree F, rinse minimum at 180 degree F, maximum at 194 degree F.
Correction: Operate the warewashing machine per affixed data plate specifications to ensure that equipment and utensils are properly cleaned and sanitized. Please wash, rinse, and sanitize all unclean utensils manually until the dishwasher was been repaired and is operating as per the manufactures specifications.
- Critical: Warewashing - Manual & Mechanical Warewashing Equipment, Chemical Sanitization - Temperature, pH, Concentration & Hardness*
Observation: (CORRECTED DURING INSPECTION): Quaternary Ammonium sanitizing solution used was not at an acceptable concentration.
Initial test showed 500 ppm. Retested while on-site and found 300ppm.
Correction: Adjust the sanitizing solution to 200 parts per million or otherwise identified by manufacturer's recommendations.
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02/04/2014 | Routine | |
- Foul odor inside milk box, stagnant water in the bottom of the unit.
- Dishwasher is out of order and not in use.
- Broken equipment should be repaired or removed from the facility.
No violation noted during this evaluation. | 10/17/2013 | Risk Factor | |
- Air dry dishes completely BEFORE stacking. Wet, stacked serving trays observed on serving line.
- *DISHWASHER: (REPEAT) Gauges must function properly and unit must function according to specifications. (See affixed date plate.) In addition to the minimum operation temperatures required by the manufacturer, the maximum temperature of 194 degrees must not be exceeded. The pressure during the rinse cycle should be 15-25 psi.
- Good job with health cards, food temperatures, and logs. Facility clean and well-organized.
- Warewashing - Mechanical Warewashing Equipment, Hot Water Sanitization Temperatures
Observation: The water temperature in the manifold servicing the high temperature ware wash machine was below the minimum allowable level of 180ºF. The thermometer read 140ºF
Correction: thermolabels confirmed the temperature was not reached on the surface of the dish.
- Warewashing - Mechanical Warewashing Equipment, Sanitization Pressure
Observation: The pressure gauge for the high temperature warewash machine was above 25 PSI.
Correction: Immediately discontinue the use of the machine until it is operating in accordance with minimum requirements. The range for proper operation is between 15 and 25 PSI. Initiate manual wash, rinse, and sanitize method to properly clean and sanitize equipment and utensils. To minimize workload you can move to all single service utensils.
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04/29/2013 | Risk Factor | |
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