Cafeteria in good sanitary condition! Monitor how long temperature controlled foods are out of refrigeration for prep or service.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Temperature controlled foods cold holding at improper temperatures
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.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (corrected on site)
Observation: The ready-to-eat (RTE) commercially processed cheese in the refrigeration unit was not properly dated for disposition after opening.
Correction: Mark a "consume by" date on commercially processed RTE foods at the time the original container is opened. 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, Utensils, Linens, and Single-Service and Single-Use Articles
Observation: Single service items observed unprotected from contamination. (on floor)
Correction: Store single service items in its original protective packaging or inverted in an approved dispenser.
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01/26/2016 | Routine | |
Mechanical dishmachine not reaching sanitizing temperature due to booster heater not being turned on. Temperature logs indicated that proper sanitizing temperatures have not been recorded for over one week. Booster heater was turned on and final rinse temperature was registering over 185 degrees Fahrenheit. Corrective action must be recorded on temperature log when proper temperatures are not being reached. Cafeteria in clean sanitary condition!
- Warewashing - Mechanical Warewashing Equipment, Hot Water Sanitization Temperatures (corrected on site)
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 <145ºF>.
Correction: Immediately discontinue the use of the machine until it is operating in accordance with minimum requirements. Initiate manual wash, rinse, and sanitize method to properly clean and sanitize equipment and utensils.
- Equipment and Utensils - Good Repair and Calibration (corrected on site)
Observation: Scoop with plug missing from handle was observed in a state of repair and condition preventing effective maintenance and easy cleaning.
Correction: Discard, replace or repair the scoop to provide proper operation, accuracy, functioning, maintenance, and cleanability per Part IV, Article 1 and 2 of this chapter.
- Critical: Equipment and Utensils - Before Use After Cleaning* (corrected on site)
Observation: The food-contact surfaces of the following equipment were not observed sanitized: utensils and serving trays.
Correction: After cleaning and rinsing of the food-contact surface, the surface shall be effectively sanitized before coming in contact with food and before use.
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09/28/2015 | Routine | |
No violations noted. HACCP logs are well documented and complete. The kitchen is maintained in a very clean and sanitary manner.
No violation noted during this evaluation. | 05/27/2015 | Routine | |
Cafeteria in very good sanitary condition!
No violation noted during this evaluation. | 01/28/2015 | Routine | |
Permit Issued!
No violation noted during this evaluation. | 09/19/2014 | Routine | |
Cafeteria in very good sanitary condition!
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (corrected on site)
Observation: The ready-to-eat (RTE) commercially processed salsa in the refrigeration unit was not properly dated for disposition after opening.
Correction: Mark a "consume by" date on commercially processed RTE foods at the time the original container is opened. 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.
- Temperature Measuring Devices (repeated violation)
Observation: The temperature measuring device in the milk refrigerator was not properly located in the warmest part of the unit.
Correction: Relocate the temperature measuring device to the warmest part of the refrigeration unit to properly represent the ambient air temperature.
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05/07/2014 | Routine | |
Monitor hot holding temperatures of sandwiches in hot holding units at service line. Cafeteria in good sanitary condition!
- Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site)
Observation: Hamburger in buns hot holding at improper temperatures.
Correction: Hot hold potentially hazardous food at 135°F or above to inhibit the growth of harmful bacteria.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (corrected on site)
Observation: The ready-to-eat (RTE) commercially processed black beans in the refrigeration unit was not properly dated for disposition after opening.
Correction: Mark a "consume by" date on commercially processed RTE foods at the time the original container is opened. 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.
- Toilet Rooms - Closing Toilet Room Doors
Observation: Toilet room doors are being 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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01/16/2014 | Routine | |
Cafeteria in very good sanitary condition!
- Temperature Measuring Devices
Observation: There was no temperature measuring device located in the milk reach-down..
Correction: Provide a temperature measuring device in all hot or cold holding equipment used to store potentially hazardous foods so that employees can routinely monitor the ambient air temperature.
- Critical: Equipment and Utensils - Hot Water and Chemical Sanitizing* (corrected on site)
Observation: Chemical sanitizer immersion time was not adequate for quat sanitizing solution.
Correction: Provide quats at proper concentration of 200ppm and immerse or expose food contact surfaces to sanitizing solution for adequate time.
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09/19/2013 | Routine | |
HACCP menu item is lasagna-188 cook.
- Lighting, Intensity
Observation: Less than 10 foot candles of light was noted in the walk-in refrigerator.
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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05/10/2013 | Routine | |
| No violation noted during this evaluation. | 01/29/2013 | Routine | |
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