The operator provided metal probe thermometers, quat. test strips and an Employee Health policy a this time.
Note: Repairs to the missing floor tiles under the ice machine are pending at this time.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Salsa and shredded cheese in an iced display container, on the front serving line were cold holding at improper temperatures ( salsa- 63F and shredded cheese-51F). The operator rapidly cooled the TCS food pro.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
- Warewash Machines, Temperature Measuring Devices
Observation: The temperature measuring device for the ( final rinse/sanitizing) tank of the warewashing machine is not operating. The final rinse temperature reading on the high temperature Hobart dishmachine had a reading of 142 degrees F). The thermal label did turn indicating adequate sanitizing of the equipment/utensils/dishware.
Correction: Provide a functioning temperature measuring device at the (wash/rinse/sanitizing) compartment so employees can routinely monitor the water temperature.
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03/23/2016 | Routine | |
The operator provided metal probe thermometers, quat test strips and an Employee Health policy during today's inspection. No violations were observed at this time.
Note: Discussed about backflow prevention devices/vacuum breaker (s) for a system under consistent pressure, at the sprayer hose attachment a the high temperature dishmachine.
No violation noted during this evaluation. | 10/02/2015 | Routine | |
| No violation noted during this evaluation. | 05/27/2015 | Routine | |
Excellent focus on food safety.
- Physical Facilities in Good Repair
Observation: Wall by the back door is in need of being repaired. Repair this area to prevent harborage areas with pest.
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
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02/09/2015 | Routine | |
Extremely clean and well maintained facility. Keep up the good work!
No violation noted during this evaluation. | 09/23/2014 | Routine | |
The operator provided a metal probe thermometer, quaternary ammonium test strips during today's inspection.
- Temperature Measuring Devices - Ambient Air and Water
Observation: The ambient (water) temperature measuring device (degrees F) located on the high temperature warewashing machine was observed with a reading of 150 degrees F for the final rinse sanitization.
Correction: Provide a temperature measuring device that is accurate within +/- 3 degrees Fahrenheit in the intended range of use.
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06/03/2014 | Routine | |
The operator provided metal probe thermometers, quaternary ammonium test strips and an Employee Health policy during today's inspection.
- Floor and Wall Junctures, Coved, and Enclosed or Sealed
Observation: Floor wall juncture behind the warewashing area high temperature dishmachine is not coved and closed to no larger than 1/32 inch space.
Correction: Cove floor wall juncture to no larger than a 1/32 inch space.
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02/11/2014 | Routine | |
The operator provided metal probe thermometers, and quat. test strips during today's inspection.
Note: Also noted, the cleaning capability for the hard insulation-like attachment at the end of the cookline soup kettle was discussed during today's inspection
- Critical: Cooling* (corrected on site)
Observation: The cut pieces of turkey on the salad plate offered at the front service line measured 54-55 degree F
Correction: a pre-chilled potentially hazardous food is not being adequately cooled to prevent the growth of harmful bacteria.
- Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site)
Observation: Chicken tenders in the front service line hot box were hot holding at improper temperatures.
Correction: Hot hold potentially hazardous food at 135°F or above to inhibit the growth of harmful bacteria.
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09/12/2013 | Routine | |
No violations were observed during today's inspection.
The food service currently offered at this time is breakfast service until the end of the school year.
The following observations were discussed with the person-in-charge: additional shelving to be available in the refrigeration units, to allow for adequate air circulation around the stored food products and the installation of a door sweep on the kitchen exit door (to prevent entry of pests).
No violation noted during this evaluation. | 06/12/2013 | Routine | |
The following items were provided during today's inspection: an Employee Health policy, probe thermometers and quaternary ammonium test strips.
- Warewash Machines, Temperature Measuring Devices
Observation: The temperature measuring device for the (wash) tank of the warewashing machine is not properly operating (the dishmachine read between 140-150 degrees during operation).
Correction: Provide a functioning temperature measuring device at the (wash/rinse/sanitizing) compartment so employees can routinely monitor the water temperature.
- Floor and Wall Junctures, Coved, and Enclosed or Sealed
Observation: Floor and wall juncture in warewashing area is not sealed ( detached cove basing was observed behind and adjacent to the high temperature dishmachine).
Correction: Seal floor and wall juncture in rooms where water flush cleaning methods are used.
- Outer Openings - Protected
Observation: Outer opening of the food establishment is not protected against entry of insects and rodents (spacing was observed underneath the kitchen exit door).
Correction: Protect the food establishment against the entry of insects and rodents by 1. Filling or closing holes and other gaps along floors, walls, and ceilings, 2. Closed, tight fitting windows, and 3. Solid, self-closing, tight-fitting doors. Insects and rodents are vectors of disease-causing microorganisms which may be transmitted to humans by contamination of food and food-contact surfaces.
- Critical: Pests-Controlling Pests*
Observation: Observed methods are not being used to control pests ( three dead insects (roaches) were observed on the rolling cart and on the floor in the dishwashing area ).
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.
- Premises - Maintaining Premises - Unnecessary Items and Litter (repeated violation)
Observation: Facility is storing unnecessary items to the operation or maintenance of the establishment (inoperable and unused ice cream box was observed stored along the cookline in the kitchen).
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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05/17/2013 | Routine | |
Notes:
Bucket with sanitizing solution must be made fresh and be in use for the lunch time.
- Cloths - Wiping Cloths - Use Limitation
Observation: Wiping cloths improperly stored between use.
Correction: Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
- Critical: Food - Potentially Hazardous Food - Hot Holding*
Observation: Chicken, spicy chicken sandwiches and lima beans hot holding at improper temperatures.
Correction: Hot hold potentially hazardous food at 135°F or above to inhibit the growth of harmful bacteria.
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01/08/2013 | Routine | |
Dish machine rinse at 160+.
Adequate metal stem thermometers.
Facility is clean and well maintained.
- Critical: Equipment and Utensils - Hot Water and Chemical Sanitizing*
Observation: When tested, no sanitizer was found in the wiping cloth bucket storing wiping cloths used on food contact surfaces..
Correction: Provide quaternary ammonium at proper concentration of 200 ppm and immerse or expose food contact surfaces to sanitizing solution for adequate time.
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10/06/2010 | Routine | |
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