Discussed with the Person-in Charge:
Cutting boards
Abbreviations: PIC-Person-in Charge, IT-Internal Temperature, ST-Surface Temperature, WIC-Walk-in Cooler, RIC-Reach-in Cooler, HS-High School side, MS-Middle School side
No violation noted during this evaluation. | 11/02/2015 | Risk Factor | |
The above observations and the following were discussed with the person in charge:
-Fruit flies observed throughout the facility, pest control is working to control the issue.
-Ensure the green hose that is attached to the mop sink is not left in the basin of the sink.
Abbreviations: PIC: Person in Charge, WIC: Walk in Cooler, RIC: Reach in Cooler, RIF: Reach in Freezer, ST: Surface Temperature, IT: Internal Temperature, PT: Prep Table, WIF: Walk in Freezer, HH: Hot Holding, CH: Cold Holding, MB: Milk Box, PC: Prep Cooler
No violation noted during this evaluation. | 07/08/2015 | Risk Factor | |
Discussed with the PIC:
- replacing one missing wall tile in the middle school serving line
- four (4) RICs are being serviced or replaced soon
Abbreviations: walk-in cooler (WIC), walk-in freezer (WIF), reach-in cooler (RIC), reach-in freezer (RIF), internal temperature (IT), surface temperature (ST), person in charge (PIC), parts per million (PPM), hot holding unit (HH), temperature control for safety (TCS)
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Sliced tomatoes were observed at 51 F (using the inspector's thermometer) in the Hobart RIC on the middle deli line.
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.
- Equipment - Good Repair and Proper Adjustment
Observation: Unused or non-functioning equipment not removed from the premises. Two large, unused, stand mixers were observed in the pizza prep area.
Correction: Remove any unused or non-functioning equipment from the premises.
- Equipment - Good Repair and Proper Adjustment
Observation: The table mounted can opener blade is dull. Metal shavings were observed along the side of the blade.
Correction: Disassemble the can opener, clean and sanitize the assembly, remove and replace the blade. Can opener blades must be kept sharp to prevent creation of metal fragments that can contaminate food in the can when opened.
- Non-Food Contact Surfaces (corrected on site)
Observation: The nonfood contact surface of the ice scoop container has an accumulations of grime and debris.
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Equipment and Utensils, Air-Drying Required (corrected on site)
Observation: Plastic and metal pans were found stacked while wet after cleaning and chemical sanitization in the dish room.
Correction: Items must be allowed to drain and air-dry before being stacked or stored to allow evaporation of chemical sanitizer and moisture that may encourage microbial growth.
- Physical Facilities in Good Repair
Observation: Multiple ceiling tiles were observed missing throughout the restroom and kitchen area. One light shield was observed broken in the food prep area near the WIC.
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
- Ventilation Systems - Cleaning Ventilation Systems - Nuisance and Discharge Prohibition
Observation: Vent filters in the hood system are not being maintained in a clean condition.
Correction: Maintain hood system vent filters in a clean condition.
- Ventilation Systems - Cleaning Ventilation Systems - Nuisance and Discharge Prohibition
Observation: Intake and exhaust air ducts are not being cleaned
Correction: Clean intake and exhaust air ducts and change filters so they are not a source of contamination by dust, dirt and other materials
|
05/01/2015 | Routine | |
The above observations and the following were discussed with the person in charge:
-Replace the light bulbs in the restroom. Room C116
-Replace the seal along the back of the rinse sink.
-Several coolers were being worked on during this inspection. Multiple coolers have work orders in to repair. Ensure foods are not remaining in these coolers overnight until they are able to maintain 41'F and below.
-Ensure plastic tubs used for ice are not being stacked while wet.
Abbreviations: PIC: Person in Charge, WIC: Walk in Cooler, RIC: Reach in Cooler, RIF: Reach in Freezer, ST: Surface Temperature, IT: Internal Temperature, PT: Prep Table, WIF: Walk in Freezer, HH: Hot Holding, CH: Cold Holding, MB: Milk Box, PC: Prep Cooler
- 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). Dented cans observed in the dry storage area. PIC removed the cans and placed them in the designated area.
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.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: The following foods were observed to be cold holding at improper temperatures: 1. the milk (50'F) in the high school side reach in cooler 2. the shredded cheese (45'F) in the high school side salad station. The PIC placed these items in another cooler during the inspection and had the maintenance department address the issues with these coolers during the inspection.
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below.
- Handwashing - Using a Handwashing Lavatory (corrected on site)
Observation: The handwashing facility located in the area used to prepare fruit is blocked, preventing access by employees for easy handwashing.
Correction: Access to the handwashing facility identified above is to be available during all hours of operation. Remove any equipment preventing its use.
- Hand Drying Provision (corrected on site)
Observation: No disposable towels were provided at the hand washing station by the salad station on the high school side.
Correction: Hand drying devices such as individual disposable paper towels, a continuous towel system that supplies the user with a clean towel or heated air hand drying device must be provided at all hand washing lavatories to encourage proper hand washing and avoid employees to drying their hands on their clothing or other unclean materials
|
11/05/2014 | Risk Factor | |
Additional Equipment Temperatures: Reach in Cooler: 22'F, Aquafina Reach in Cooler: 28'F, Holbart Reach in Cooler: 40'F, Milk Box: 34'F, Pizza ReC
The above observations and the following were discussed with the person in charge:
-Replace the blown light bulbs in the storage room across from the office in the kitchen.
-Large accumulations of ice build up observed in the walk in freezer. PIC stated a work order is in place to repair this issue.
-Ensure carts are placed away from handsinks to provide access for easy handwashing.
-Quaternary ammonium 146 sanitizer in the sanitizer buckets measured at 150 ppm.
Lots of good handwashing and glove use observed by employees throughout the inspection, great job by all staff members!
Abbreviations: PIC: Person in Charge, WIC: Walk in Cooler, RIC: Reach in Cooler, RIF: Reach in Freezer, ST: Surface Temperature, IT: Internal Temperature, PT: Prep Table, WIF: Walk in Freezer, HH: Hot Holding, CH: Cold Holding, MB: Milk Box, PC: Prep Cooler
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (corrected on site)
Observation: The prepared ready-to-eat (RTE) foods in the refrigeration unit are not properly dated for disposition. Observed BBQ Chicken, sliced ham and sliced turkey stored in the walk in cooler without being dated. The PIC stated that foods are held longer than 24 hours.
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.
- Equipment - Good Repair and Proper Adjustment
Observation: Mechanically vented hood filters not in good repair or have gaps in between filters. Observed several missing hood filters in the hood system throughout the kitchen.
Correction: Repair or replace hood filters and/or eliminate gaps between filters.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils* (corrected on site)
Observation: The following equipment food-contact surfaces were observed soiled to sight and touch: 1. the fruit slicer 2. the scoop on the dry storage rack. PIC had all items taken to be cleaned during the inspection.
Correction: Clean and sanitize these surfaces for food contact.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: The following areas are noted in need of cleaning: 1. the floors under the 3 compartment sink in the fruit storage room 2. the floors in the middle school storage room 3. the drains in the high school deli.
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: Pests-Controlling Pests*
Observation: Observed methods are not being used to control pests. Observed several fruit flies throughout the kitchen. PIC stated that pest control operators have not addressed the issue.
Correction: The presence of insects, rodents, and other pests shall be controlled to minimize their presence on the premises by using methods such as trapping devices or other methods as required.
- Critical: Toxics - Storage of Toxic Containers* (corrected on site)
Observation: Chemical spray bottles are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items. Observed chemical spray bottles stored on the single service equipment racks with the single service cups. PIC moved the chemicals during the inspection.
Correction: Chemicals must be located in an area that is not above food, equipment, utensils, linens or single service items.
|
05/05/2014 | Routine | |
Additional Equipment Temperatures: Aquafina MB: 38'F, Hobart HH Unit: 152, Hobart RIC: 37'F, Milk Box: 29'F, Milk Box: 32'F, Hobart RIC: 56'F, Aquafina MB: 38'F
Additional Food Temperatures: Milk-MB-ST: 44'F, Sliced Tomato-RIC-ST: 41'F, Calzone-HH-IT: 140'F, Milk-MB-ST: 40'F, Milk-MB-ST: 44'F
The above observations and the following were discussed with the person in charge:
-Please provide an additional backflow prevention device on the mop sink, handout provided.
-Please provide a new can opener blade.
-Clean the floors under all 3 compartment sinks and in the dry storage room.
-Seal along the back of the rinse sink.]
-Replace blown light bulbs in the pizza prep room.
-Please provide thermometers for the Aquafina Milk Box and the Hobart Hot Holding Cabinet.
The quaternary ammonium 146 sanitizer in the sanitizer buckets measured at 200 ppm.
Lots of good handwashing and gloves use observed by all employees, great job!
Abbreviations: PIC: Person in Charge, WIC: Walk in Cooler, RIC: Reach in Cooler, RIF: Reach in Freezer, ST: Surface Temperature, IT: Internal Temperature, PT: Prep Table, WIF: Walk in Freezer, HH: Hot Holding, CH: Cold Holding, MB: Milk Box
- 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). Observed several dented cans on the rack in the dry storage area. The PIC removed all dented cans during the inspection and placed them in the designated area.
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.
|
12/06/2013 | Risk Factor | |
Abbreviations: WIC - walk in cooler
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: The sliced tomatoes (47'F) and sliced cheese (47'F) in the Hobart RIC in the sandwich prep area on the high school side were cold holding at improper temperatures. PIC discarded items. The sliced tomatoes (57'F) and the potato salad (57'F) in the Hobart RIC cooler on the high school side in the crust and stuff room were also holding at improper temperatures. PIC also discarded these items.
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.
- Ventilation Systems - Cleaning Ventilation Systems - Nuisance and Discharge Prohibition
Observation: Intake and exhaust air ducts throughout the kitchen are not being cleaned.
Correction: Clean intake and exhaust air ducts and change filters so they are not a source of contamination by dust, dirt and other materials
- Ventilation Systems - Cleaning Ventilation Systems - Nuisance and Discharge Prohibition
Observation: Vent filters in the hood system are not being maintained in a clean condition.
Correction: Maintain hood system vent filters in a clean condition.
|
05/15/2013 | Routine | |
Inspection conducted with EHS in training.
No violation noted during this evaluation. | 05/15/2013 | Training | |
Restaurant representatives - add corrected or new information about Chancellor High School, 6320 Harrison Road, Fredericksburg, VA 22407 »