| No violation noted during this evaluation. | 01/07/2016 | Routine | |
Reminder to ensure all dented cans are segregated. Note: Internal lock down drill conducted during inspection. Permit issued.
No violation noted during this evaluation. | 09/25/2015 | Routine | |
Cafeteria in excellent sanitary condition!
No violation noted during this evaluation. | 05/13/2015 | Routine | |
| No violation noted during this evaluation. | 01/30/2015 | Routine | |
Permit issued.
- Distressed Merchandise, Segregation and Location (corrected on site) (repeated violation)
Observation: Products for credit, redemption, or return is not being stored in a separate designated area. (dented cans)
Correction: Segregate products for credit, redemption, or return (damage, spoiled or recalled items) from other food, equipment, linens and single-service and single-use articles being used in the establishment to avoid the mistaken use of these items.
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09/19/2014 | Routine | |
- Distressed Merchandise, Segregation and Location (corrected on site)
Observation: Products for credit, redemption, or return is not being stored in a separate designated area. Dented cans were not kept separate.
Correction: Segregate products for credit, redemption, or return (damage, spoiled or recalled items) from other food, equipment, linens and single-service and single-use articles being used in the establishment to avoid the mistaken use of these items.
- Toilet Rooms - Closing Toilet Room Doors (corrected on site)
Observation: Employee toilet room door is kept open.
Correction: Keep toilet room doors closed except when cleaning or during maintenance operations to prevent insect and rodent entrance and the associated potential for the spread of disease.
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05/05/2014 | Routine | |
Good inspection. No violations noted.
No violation noted during this evaluation. | 01/13/2014 | Routine | |
Advised not to keep any potentially hazardous food in Hoshizaki refrig until it can hold it at or below 41 degrees F. Please contact me when refrigerator is working properly.
- Critical: Hands - When to Wash* (corrected on site) (repeated violation)
Observation: A food employee failed to wash his or her hands before engaging in food preparation, after touching bare human body parts, after coughing, sneezing, eating, after handling soiled utensils or after engaging in any activity which may have contaminated his/her hands. (after handling soiled tableware before handling clean, in dishwash area)
Correction: Instruct food employees to clean their hands and exposed portions of their arms immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service and single-use articles and during food preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing task.
- Critical: Eating, Drinking, or Using Tobacco* (corrected on site)
Observation: Employee observed eating in area where she may contaminate food, clean equipment, utensils or other items needing protection.
Correction: Provide a designated area where employees may eat 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.
- Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site)
Observation: Whole sweet potatoes are hot holding at improper temperatures.
Correction: Hot hold potentially hazardous food at 135°F or above to inhibit the growth of harmful bacteria.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: Cheese in Hoshizaki refrigerator is cold holding at improper temperatures.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
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09/12/2013 | Routine | |
- Critical: Hands - When to Wash* (corrected on site) (repeated violation)
Observation: A food employee failed to wash her hands after handling soiled tableware before handling clean tableware in dishroom.
Correction: Instruct food employees to clean their hands and exposed portions of their arms immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service and single-use articles and during food preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing task.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Cheese and sliced turkey cold holding at improper temperatures. (at room temperature for preparation)
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
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05/09/2013 | Routine | |
Monitor temperature of McCall refrigerator to insure that foods are kept at or below 41 degrees F, even with frequent opening of unit.
- Critical: Hands - When to Wash* (corrected on site)
Observation: A food employee failed to wash his or her hands before engaging in food preparation, after touching bare human body parts, after coughing, sneezing, eating, after handling soiled utensils or after engaging in any activity which may have contaminated his/her hands. (after handling soiled tableware, before handling clean, in dishwash room.)
Correction: Instruct food employees to clean their hands and exposed portions of their arms immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service and single-use articles and during food preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing task.
- Handwashing - Using a Handwashing Lavatory - No Other Purpose
Observation: The handwash station at the service line is being used for purposes other than washing hands. Employee observed emptying drink cup in sink.
Correction: The handwash facility identified above is to be used for washing hands only
- Lighting, Intensity
Observation: Less than 10 foot candles of light was noted in the dry store room.
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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02/07/2013 | Routine | |
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