Process for tuna salad has changed and is approved by health department standards. Cutting boards still present, however, newer ones are on-site and used.
- Equipment and Utensils, Air-Drying Required (repeated violation)
Observation: Utensils were being stored wet after cleaning and chemical sanitization.
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 - Cleaning Frequency and Restrictions (repeated violation)
Observation: Floor under cookline in Lab A 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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12/04/2015 | Follow-up | |
Inspector was unable to conduct full follow-up. Inspector left form informing institute that they are not allowed to cooking raw tuna steaks in vacuum package until they can prove it is not hazardous. Inspector had contact supplier between inspection and company would not put in writing that this practice is safe. Inspector will call to schedule follow-up for other violations.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: Coolers observed out of approved temperature range.
Correction: Repair the coolers to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability per Part IV, Article 1 and 2 of this chapter. If unable to repair the coolers, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
- Microwave Ovens (repeated violation)
Observation: The microwave oven in Lab D is household use only.
Correction: Replace the component of the microwave unit that makes the unit unsafe or replace the entire unit with a commercially-listed, ANSI-certified (such as NSF-approved) unit. Prior to purchase and installation of any new equipment, contact EHS to make sure that replacement unit meets the specifications of Part IV, Articles 1 and 2 of these regulations.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils (repeated violation)
Observation: Observed accumulations of grime and debris on the following food contact surfaces: cutting boards.
Correction: Clean and sanitize these surfaces for food contact.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils (repeated violation)
Observation: The nonfood-contact surfaces of Store Room WIC was observed soiled with an accumulation of dust.
Correction: Maintain nonfood-contact surfaces of equipment clean.
- Equipment and Utensils, Air-Drying Required (repeated violation)
Observation: Utensils were being stored wet after cleaning and chemical sanitization.
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 - Cleaning Frequency and Restrictions (repeated violation)
Observation: Ceiling vent over prep sink in Lab F and floor under cookline in Lab A 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.
- Conformance with Approved Procedures (repeated violation)
Observation: Temperature logs are not being maintained by the establishment.
Correction: Maintain accurate temperature logs.
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11/13/2015 | Follow-up | |
Establishment is to prove by letter from supplier of tuna steaks that they can be steamed in vacuum packaging.
- 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.
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: Ready-to-Eat; Potentially Hazardous Food; Disposition* (corrected on site) (repeated violation)
Observation: The commercially processed ready-to-eat (RTE) diced tomatoes was not discarded by the "consume by" date.
Correction: Discard the food at this time and ensure all previously frozen prepared or commercially processed RTE foods are served, sold or discarded by the most recent ""consume by"" date marked on the food container. 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: Coolers observed out of approved temperature range.
Correction: Repair the coolers to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability per Part IV, Article 1 and 2 of this chapter. If unable to repair the coolers, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
- Microwave Ovens
Observation: The microwave oven in Lab D is household use only.
Correction: Replace the component of the microwave unit that makes the unit unsafe or replace the entire unit with a commercially-listed, ANSI-certified (such as NSF-approved) unit. Prior to purchase and installation of any new equipment, contact EHS to make sure that replacement unit meets the specifications of Part IV, Articles 1 and 2 of these regulations.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils (repeated violation)
Observation: Observed accumulations of grime and debris on the following food contact surfaces: cutting boards.
Correction: Clean and sanitize these surfaces for food contact.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
Observation: The nonfood-contact surfaces of Store Room WIC was observed soiled with an accumulation of dust.
Correction: Maintain nonfood-contact surfaces of equipment clean.
- Critical: Equipment - Food Contact Surfaces and Utensils (corrected on site)
Observation: Utensils not observed cleaned and sanitized before storage.
Correction: Clean food contact surfaces of equipment and utensils between and after uses to prevent cross contamination.
- Critical: Equipment and Utensils - Hot Water and Chemical Sanitizing* (corrected on site)
Observation: Chemical sanitizer immersion time was not adequate for QAC sanitizing solution.
Correction: Immerse or expose food contact surfaces to sanitizing solution for adequate time.
- Equipment and Utensils, Air-Drying Required
Observation: Utensils were being stored wet after cleaning and chemical sanitization.
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 - Cleaning Frequency and Restrictions (repeated violation)
Observation: Ceiling vent over prep sink in Lab F and floor under cookline in Lab A 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.
- Conformance with Approved Procedures
Observation: Temperature logs are not being maintained by the establishment.
Correction: Maintain accurate temperature logs.
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10/29/2015 | Routine | |
PIC emailed inspector HACCP plan day of inspection. Establishment was told to stop ROP until HACCP plan is approved by NDPH.
- Critical: Food - Safe and Unadulterated* (corrected on site)
Observation: The container of onions in Lab A was covered in flies.
Correction: Ensure food is safe and unadulterated.
- Cooling Methods (corrected on site) (repeated violation)
Observation: The methods used for cooling were not adequate.
Correction: Cool foods by the following methods: 1. Placing food in shallow pans 2. Separating food into smaller thinner portions 3. Using rapid chill cooling equipment 4. Stirring the food in a container placed in an ice water bath 5. Using containers that facilitate heat transfer 6. Adding ice as an ingredient 7. Any other method that can effectively accomplish cooling.
- Critical: Ready-to-Eat; Potentially Hazardous Food; Disposition* (repeated violation)
Observation: The prepared ready-to-eat (RTE) Asian BBQ sauce, Chimichurri sauce, etc in the refrigeration unit was not discarded within 7 days of "prepared on" date. PIC was told that proof must be provided for acidity to keep items past 7 days.
Correction: Discard the food at this time and ensure all prepared RTE food is served, sold or discarded by the ""consume by"" date. 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.
- Critical: Reduced Oxygen Packaging; Criteria* (repeated violation)
Observation: The establishment does not have an approved HACCP plan for the food that is packaged using the reduced oxygen packaging (ROP) process.
Correction: Cease the service or sale of ROP food. An approved HACCP plan must be in place prior to packaging food using the ROP processing method.
- Critical: Reduced Oxygen Packaging; Criteria* (repeated violation)
Observation: Fresh fish packaged using the reduced oxygen packaging (ROP) method.
Correction: Cease the service or sale of ROP fresh fish. ROP may only be used with fish that are frozen before, during, and after packaging.
- Warewashing Equipment, Cleaning Frequency
Observation: The interior surfaces of the mechanical warewashing machine are soiled with (food debris, limescale) that may decrease the effectiveness of the unit.
Correction: Increase the frequency of cleaning or limescale deposit removal from the interior surfaces of the unit to maintain unit performance.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
Observation: Observed accumulations of grime and debris on the following food contact surfaces: basket strainers.
Correction: Clean and sanitize these surfaces for food contact.
- Wall and Ceiling Coverings and Coatings
Observation: Ceiling tile missing above garage door in store room.
Correction: Attach ceiling covering so it is easily cleanable.
- Lighting, Intensity
Observation: Less than 10 foot candles of light was noted in the refigerator and freezer in Lab F.
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.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: Area under cookline, near fryers in Lab A
Correction: Under dishwasher in dishroom noted in need of cleaning.
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07/29/2015 | Routine | |
Lab D and F not in use during inspection.
- Critical: Preventing Contamination from Hands (corrected on site)
Observation: Employees observed handling ready-to-eat (RTE) herbs with their bare hands.
Correction: Provide suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment to handle RTE food to prevent contamination from hands.
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site)
Observation: Raw shell eggs stored over pasteurized egg whites in the refrigeration unit.
Correction: Separate raw animal foods during storage, preparation, holding, and display from raw RTE food including other raw animal food such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food.
- Food Preparation (corrected on site)
Observation: Food is subject to environmental sources of contamination during preparation.
Correction: Protect food from environmental sources of contamination during preparation.
- Cooling Methods (corrected on site)
Observation: The methods used for cooling were not adequate.
Correction: Cool foods by the following methods: 1. Placing food in shallow pans 2. Separating food into smaller thinner portions 3. Using rapid chill cooling equipment 4. Stirring the food in a container placed in an ice water bath 5. Using containers that facilitate heat transfer 6. Adding ice as an ingredient 7. Any other method that can effectively accomplish cooling.
- Critical: Ready-to-Eat; Potentially Hazardous Food; Disposition* (corrected on site)
Observation: According to the "consume by" date on the prepared ready-to-eat (RTE) cream cheese frosting in the refrigerator, the food should have been discarded 1 month ago.
Correction: Discard the food at this time and ensure all prepared RTE food is served, sold or discarded by the ""consume by"" date. 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.
- Critical: Reduced Oxygen Packaging; Criteria* (repeated violation)
Observation: The establishment does not have an approved HACCP plan for the food that is packaged using the reduced oxygen packaging (ROP) process.
Correction: Cease the service or sale of ROP food. An approved HACCP plan must be in place prior to packaging food using the ROP processing method.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: Floor in Lab A under cookline equipment 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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04/17/2015 | Routine | |
2013 Food Code changes provided to PIC. These changes have not been implemented.
- 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.
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.
- Temperature - Food Temperature Measuring Devices - Provided
Observation: The certified food manager could not provide digital food temperature measuring devices.
Correction: Obtain at least one food temperature measuring device so employees can properly monitor the temperature of food items in the establishment.
- Critical: Toxics - Storage of Toxic Containers* (corrected on site) (repeated violation)
Observation: Sanitizer buckets are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items.
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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12/10/2014 | Routine | |
Most labs were not in use during the time of inspection. Inspection purpose was to focus on food handling practices of students and instructors. One CFM certification was noted as out of date, however, that employee was not working at the time of inspection and another CFM was present.
- Critical: Hands - When to Wash* (corrected on site)
Observation: A student and an instructor 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.
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.
- Thawing (corrected on site)
Observation: Improper methods used to thaw ROP fish products.
Correction: Thaw potentially hazardous foods by either of the following methods: 1. Under refrigeration that maintains food temperature at 41°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 3. As part of the cooking process
- Critical: Food - Potentially Hazardous Food: Cold Holding* (corrected on site)
Observation: Breaded cooked chicken cold holding at improper temperatures. Food was discarded voluntarily.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
- Critical: Reduced Oxygen Packaging; Criteria* (repeated violation)
Observation: The establishment does not have an approved HACCP plan for the food that is packaged using the reduced oxygen packaging (ROP) process.
Correction: Cease the service or sale of ROP food. An approved HACCP plan must be in place prior to packaging food using the ROP processing method.
- Critical: Toxics - Storage of Toxic Containers* (corrected on site)
Observation: Buckets of sanitizer are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items.
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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08/13/2014 | Routine | |
Units where temperatures were not taken were empty at the time of inspection. At the end of each class the food that has not been used is sent back to central store room. It has been determined that a HACCP plan is needed for ROP in this institution. Inspector will contact PIC for time to make plan together. Racks for clean dishes may need cleaning more frequently. Inspector is to make next visit in the middle of a term to determine if additional cleanings are necessary.
- Critical: Ready-to-Eat; Potentially Hazardous Food; Disposition* (corrected on site) (repeated violation)
Observation: The commercially processed ready-to-eat (RTE) sausage patties in Lab A refrigeration unit was not discarded by the ""consume by"" date.
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.
- Critical: Reduced Oxygen Packaging; Criteria*
Observation: Fresh fish packaged using the reduced oxygen packaging (ROP) method.
Correction: Cease the service or sale of ROP fresh fish. ROP may only be used with fish that are frozen before, during, and after packaging.
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02/25/2014 | Risk Factor | |
3 compartment sink faucets in Lab A need resealing. Part of the ceiling in Lab F is falling down - safety hazard.
- Critical: Ready-to-Eat; Potentially Hazardous Food; Disposition*
Observation: The prepared ready-to-eat (RTE) lo mein sauce and bacon in the refrigeration unit (Lab A) was not discarded by the "consume by" date.
Correction: Discard the food at this time and ensure all prepared RTE food is served, sold or discarded by the "consume by" date. 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.
- Non-Food Contact Surfaces
Observation: The nonfood contact surface of the drying racks had 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.
- Lighting, Intensity
Observation: Less than 10 foot candles of light was noted in the WIC of Lab A and the WIF of the Bake Shop.
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.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: Ceiling tiles in the Bake shop and Lab F 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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11/22/2013 | Routine | |
School is canning and using Reduced Oxygen Packaging (ROP) in house. PIC was informed that if food that is canned or ROP is used for outside sale the Health Department requires a HACCP. **No classes in session during inspection.
- Nonfood Contact Surfaces
Observation: The storeroom shelving is lined with cardboard.
Correction: Alter or replace this item to provide a surface that is designed or constructed to be easily cleanable.
- Equipment - Good Repair and Proper Adjustment
Observation: The door gasket of cooler #15 in Lab D is is not keeping the door closed and is affecting the ambient temperature of the unit.
Correction: Repair or replace the door gasket in accordance with the manufacturer's specifications.
- Equipment - Good Repair and Proper Adjustment
Observation: Paper towel dispensers in some labs was observed in a damaged state. *PIC noted that new style of towel dispenser is being used at other location and if it is a desirable model the ones at this location will be replaced with that style.
Correction: Repair the paper towel dispensers to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability per Part IV, Article 1 and 2 of this chapter. If unable to repair the dispensers, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
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08/05/2013 | Routine | |
Informed PIC to keep temperature charts on all equipment- not just store room.
- Critical: Temperature, Cooking - Raw Animal Foods* (corrected on site)
Observation: Veal was not cooked to a sufficient temperature and time to eliminate pathogenic bacteria.
Correction: Continue to cook the meat to heat all parts to 145°F or above for 15 seconds.
- Critical: Food - Potentially Hazardous Food: Cold Holding* (corrected on site) (repeated violation)
Observation: RTE chiken salad was 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.
- Food Contact Surfaces; Cleanability*
Observation: The food contact surface of pots with carbon build up, warped food containers, and most cutting boards are not smooth, contains cracks, chips, or pits and can not be easily cleaned.
Correction: Replace the pots, stained/scored cutting boards, and warped food containers to provide a food contact surface that is smooth and easily cleanable, free of breaks, open seams, cracks, chips, pits, sharp internal angles, corners, and crevices to prevent buildup of food debris.
- Sanitizing Solutions, Testing Devices
Observation: There is no test kit located in the facility for monitoring the concentration of the chlorine sanitizing solutions.
Correction: Obtain a chlorine test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
- Equipment - Good Repair and Proper Adjustment
Observation: The door gasket of the oven in Lab C is falling off.
Correction: Repair or replace the oven door gasket in accordance with the manufacturer's specifications.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
Observation: Observed accumulations of grime and debris on the following food contact surfaces: racks of smoker in Lab F, "clean" food prep equipment nex to spice rack in Lab A, smoker in Lab D, and dough stretching equipment in Lab E.
Correction: Clean and sanitize these surfaces for food contact.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
Observation: The nonfood-contact surfaces of the following equipment were observed soiled with an accumulation of dust, dirt, food residue, and/or other debris: ciling tiles in all laboratories, cover and fan in WIC18 (LabE), iniside of Revent equipment panel in Lab E, inside combe oven in LabD, and inside ovens and pans under grill in Lab A.
Correction: Maintain nonfood-contact surfaces of equipment clean.
- Equipment and Utensils, Air-Drying Required
Observation: Food equipment were found stacked wet after cleaning and chemical sanitization.
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.
- Critical: Plumbing System Maintained in Good Repair*
Observation: Prep sink faucet in Lab B is leaking.
Correction: All repairs to plumbing equipment and lines are to be in accordance with law. Properly repair the equipment.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: Floor under fryer and reach-in coolers in Lab B 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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03/22/2013 | Routine | |
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