- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site) (repeated violation)
Observation: Unwrapped or uncovered food in the walk in freezer.
Correction: Protect food from cross contamination by storing food in packages, covered containers, or wrappings.
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03/02/2016 | Routine | |
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site) (repeated violation)
Observation: Unwrapped or uncovered food in the walk in freezer.
Correction: Protect food from cross contamination by storing food in packages, covered containers, or wrappings.
- 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. (Personnel dumping ice in hand sink)
Correction: The handwash facility identified above is to be used for washing hands only
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12/09/2015 | 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: Can opener and Can Opener Table Mount
Correction: Maintain nonfood-contact surfaces of equipment clean.
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09/02/2015 | Routine | |
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site)
Observation: Unwrapped or uncovered food in the walk in freezer (chicken patties on rack)
Correction: Protect food from cross contamination by storing food in packages, covered containers, or wrappings.
- Utensils - In-Use - Between-Use Storage (corrected on site)
Observation: In-use utensils improperly stored between use. (Ice scoop stored with handle in the ice.)
Correction: Store in-use utensils or dispensing utensils in one of the following manners: 1) In the food with their handles above the top of the food and the container. 2) In food that is not potentially hazardous with their handles above the top of the food within containers or equipment that can be closed. 3) On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized every 4 hours. 4) In running water of sufficient velocity to flush particulates to the drain. 5) In a clean, protected location if the utensils are used only with a food that is not potentially hazardous. 6) In a container of water if the water is maintained at a temperature of at least 135°F.
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04/27/2015 | Routine | |
| No violation noted during this evaluation. | 03/11/2015 | Follow-up | |
- 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: knife rack, Tops of all equipment
Correction: Maintain nonfood-contact surfaces of equipment clean.
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles (repeated violation)
Observation: Single service items observed unprotected from contamination. (Single use trays on service line)
Correction: Store single service items in its original protective packaging or inverted in an approved dispenser.
- Handwashing - Using a Handwashing Lavatory - No Other Purpose (corrected on site)
Observation: The handwash station at the service line is being used for purposes other than washing hands. (Container of sanitizer sitting in sink)
Correction: The handwash facility identified above is to be used for washing hands only
- Critical: Toxics - Storage of Toxic Containers*
Observation: Containers of cleaning chemicals are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items. (Chems in store room stored next to canned food and single use cups)
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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03/04/2015 | 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 Eggs stored above produce in walk in cooler)
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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09/11/2014 | Routine | |
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles (corrected on site)
Observation: Single service items observed unprotected from contamination. (Single use serving trays stored FCS up)
Correction: Store single service items in its original protective packaging or inverted in an approved dispenser.
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04/10/2014 | Routine | |
- Physical Facilities in Good Repair
Observation: Ceiling panels in walk in freezer are falling down, exposing insulation.
Correction: Repair the ceiling panels in the walk in freezer.
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01/10/2014 | Routine | |
- Critical: Eating, Drinking, or Using Tobacco* (corrected on site)
Observation: In use open drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils.
Correction: Employees may drink from a closed beverage container if the container is handled to prevent contamination of (1) The employee's hands (2) The container and (3) Exposed food clean equipment, utensils, and linens and unwrapped single-service and single-use articles.
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site)
Observation: Raw food of animal origin holding in a manner that may cause cross contamination of to ready-to-eat food (RTE). (Eggs stored over RTE deli turkey)
Correction: Separate raw foods during storage, preparation, holding, and display from raw RTE food including other raw food such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food.
- 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.
Correction: The handwash facility identified above is to be used for washing hands only
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10/11/2013 | Risk Factor | |
School closed for summer break prior to this quarterly inspection.
No violation noted during this evaluation. | 05/23/2013 | Routine | |
- Physical Facilities in Good Repair
Observation: Metal door frame on janitorial room has deteriorated, exposing bare wood, which is not smooth, easy to clean and non absorbent
Correction: Repair the metal door frame so the surface is smooth, easy to clean and non absorbent
- Physical Facilities in Good Repair
Observation: Floor trim on walk in freezer is broken, exposing the wall material
Correction: Repair the floor trim on the walk in freezer
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02/25/2013 | Routine | |
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