- Handwashing - Using a Handwashing Lavatory - No Other Purpose (corrected on site)
Observation: The handwash station at the prep area is being used for purposes other than washing hands. (Ice observed in hand sink)
Correction: The handwash facility identified above is to be used for washing hands only
- Critical: Toxics - Storage of Toxic Containers* (corrected on site)
Observation: Containers of sanitizing chemicals are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items. (5 gallon buket of sanitizer stored next to plastic lids for to go containers.
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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03/08/2016 | Routine | |
- Thawing (corrected on site)
Observation: Improper methods used to thaw fish sticks. (Stored on rack in prep area at room temperature)
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
- Nonfood-Contact Surfaces - Corrosion Resistant/Nonabsorbent
Observation: The nonfood contact surface of the floor mixer (peeling paint and rust), Fire extinguisher box (rust) and floor drain grates (peeling paint and rust) are not corrosion resistant, easy to clean, nonabsorbent and/or smooth.
Correction: Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils (corrected on site)
Observation: Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: Step ladder
Correction: Maintain nonfood-contact surfaces of equipment clean.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: Interior of walk in cooler door 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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12/08/2015 | Routine | |
- Critical: Ready-to-Eat - Potentially Hazardous Food - Disposition* (corrected on site)
Observation: According to the ""consume by"" date on the commercially processed ready-to-eat (RTE) shredded cheese in the refrigerator, the food should have been discarded fourteen (14) ago. (Shredded cheese dated 8/20/15. Discard date 8/26/15)
Correction: Discard the food at this time and ensure all commercially processed RTE food is served, sold or discarded by the ""consume by"" date after opening. 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.
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09/08/2015 | Routine | |
| No violation noted during this evaluation. | 05/21/2015 | Routine | |
- 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
- Cloths - Wiping Cloths - Use Limitation (corrected on site)
Observation: Wiping cloths improperly stored between use. (Stored on prep table)
Correction: Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles (corrected on site)
Observation: Clean service trays were observed stored with the food-contact surface facing upward.
Correction: Store equipment and utensils covered or inverted to prevent contamination while in storage.
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03/17/2015 | Routine | |
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site)
Observation: Raw foods of animal origin stored over ready-to-eat (RTE) food in the refrigeration unit. (Raw hamburger patties stored above sno cone flavoring)
Correction: Separate raw foods of animal origin during storage, preparation, holding, and display from raw RTE food including foods such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food.
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12/08/2014 | Routine | |
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (corrected on site)
Observation: The prepared ready-to-eat (RTE) foods in the walk in refrigeration unit are not properly dated for disposition.
Correction: Mark the name and "consume by" date on the container of RTE foods at the time of preparation if the food is to be held for more than 24 hours. If the food is held at 41°F or below the food shall be served or sold within 7 calendar days. 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.
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09/02/2014 | Routine | |
- 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: Tops of all equipment
Correction: Maintain nonfood-contact surfaces of equipment clean.
- Physical Facilities in Good Repair
Observation: Exhaust Hood system does not appear to be operating properly
Correction: Inspect exhaust hood system to ensure proper operation and repair as needed.
- Physical Facilities in Good Repair
Observation: Lights on Exhaust Hood system are not operating properly
Correction: Repair the lighting on the exhaust hood system to ensure sufficiient lighting.
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04/22/2014 | Routine | |
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site)
Observation: Unwrapped or uncovered food on the tray racks in the walk in cooler
Correction: Protect food from cross contamination by storing food in packages, covered containers, or wrappings.
- Food Storage - Clean and Dry Location
Observation: Food stored on the floor or food stored less than 6" above the floor. (Crates of milk stored on floor in walk in cooler);Elevate food storage onto approved shelving with minimum 6" legs or casters.
- Physical Facilities in Good Repair
Observation: Air Curtain in walk in cooler has torn panels that require repair or replacement.
Correction: Repair or replace the torn air curtain panels.
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02/26/2014 | Routine | |
| No violation noted during this evaluation. | 11/20/2013 | Risk Factor | |
School closed for summer break prior to quarterly inspection
No violation noted during this evaluation. | 05/23/2013 | Routine | |
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site)
Observation: Unwrapped or uncovered food in the walk in cooler (cinnamon rolls uncovered in walk in refrigerator).
Correction: Protect food from cross contamination by storing food in packages, covered containers, or wrappings.
- Cloths - Wiping Cloths - Use Limitation (corrected on site)
Observation: Wiping cloths improperly stored between use. (Laying on table)
Correction: Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
- 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: Air curtain in walk in refrigerator and gaskets on Victory Freezer
Correction: Maintain nonfood-contact surfaces of equipment clean.
- Physical Facilities in Good Repair
Observation: Air curtain panels in walk in refrigerator damaged
Correction: Repair or replace the air curtain panels
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03/19/2013 | Routine | |
| No violation noted during this evaluation. | 12/18/2012 | Risk Factor | |
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