The purpose of this visit was to conduct a risk factor assessment.
No violation noted during this evaluation. | 11/04/2015 | Risk Factor | |
- Temp Meas Devices for Cold & Hot Hold Equipment, Present (corrected on site)
Observation: There was no temperature measuring device located in the following cold or hot holding equipment:Beverage Air milk cooler
Correction: Cold or hot holding equipment used for the storage of potentially hazardous foods (time/temperature control for safety food) shall be designed to include and shall be equipped with at least one integral or permanently affixed temperature measuring device that is located to allow easy viewing of the device's temperature display.
- Toilet Room Doors Kept Closed (corrected on site)
Observation: Observed that toilet room doors are being kept open.
Correction: Keep toilet room doors closed to prevent insect and rodent entrance and the associated spread of potential disease.
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03/13/2015 | Routine | |
The purpose of todays visit was to conduct a routine inspection in conjunction with a follow-up in response to an emergency call regarding a fire in the kitchen. The fire and suppression system release was contained to a small back area of the kitchen where no food, single service items or equipment were contacted or affected. Nonetheless, the facility washed, rinsed and sanitized all equipment and food contact surfaces.
- Refuse / Cover Receptacles / Outdoors / Tight-Fitting Lids (corrected on site)
Observation: Observed the dumpsters with the lids open.
Correction: Maintain lids on dumpsters closed.
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09/05/2014 | Routine | |
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (corrected on site)
Observation: The following food item were observed cold holding at improper temperatures using a calibrated food temperature measuring device:OBSERVED A LARGE PAN OF MACARONI AND CHEESE ON TOP OF THE OVEN AT 55F.
Correction: Potentially hazardous foods (time/temperature control for safety food) shall be held cold at a temperature of 41°F or below unless the permit holder is using "time as public health control" as specified under 3-501.19 to limit bacteria growth.CORRECTED: ITEM HAS BEEN DISCARDED.
- Clean Ice Bins, Beverage Dispenser Nozzles, Etc. per Manufacturer Specs.
Observation: Surfaces of ice bins, beverage dispensing nozzles, and enclosed components of equipment are not being cleaned as required.OBSERVED VISIBLE DEPOSITS AND SEDIMENTS ON THE INSIDE OF THE ICE MACHINE.
Correction: Surfaces of utensils and equipment contacting food that is NOT potentially hazardous (time/temperature control for safety food) such as ice bins, beverage dispensing nozzles, and enclosed components of equipment such as ice makers, cooking oil storage tanks and distribution lines, beverage and syrup dispensing lines or tubes, coffee bean grinders, and water vending equipment at a frequency specified by the manufacturer or at a frequency necessary to preclude accumulation of soil or mold.
- Refuse Areas / Enclosures / Receptacles / Good Repair
Observation: The waste storage container for BLUE DUMPSTER OUTSIDE has a broken lid preventing secure closure.
Correction: Storage areas, enclosures, and receptacles for refuse, recyclables, and returnables shall be maintained in good repair.
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02/20/2014 | Routine | |
| No violation noted during this evaluation. | 09/17/2013 | Risk Factor | |
- Critical: Quaternary Ammonium Compound Sanitizer Solution Concentration per Use Directions (corrected on site)
Observation: When tested, the quaternary ammonium compound-based sanitizing solution was observed to be at a concentration less than what is required for effective sanitization of food-contact surfaces of equipment and utensils in bucket and more than what is effective at 3 VAT sink: Observed the sanitizing solution in the bucket with a concentration of less than 100ppm total quaternary ammonium compound.Sanitizing solution in 3 VAT sink was observed at greater than 400ppm
Correction: The quaternary ammonium sanitizer used in this facility shall have a minimum concentration of at least 200 ppm OR a concentration between 150-400ppm based on the manufacturer's use directions and using the appropriate test kit.CORRECTED DURING INSPECTION, FINAL CONCENTRATION OF QUAT SANITIZER IN BUCKET AND IN 3 VAT SINK WAS MEASURED AT 200 PPM
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04/04/2013 | Routine | |
The purpose of this visit was to conduct a risk factor inspection. Hot water heater: Hot water provided by large boiler serving entire school facility. No violations noted. PIC demonstrated extensive knowledge of critical temperatures, time/temperature relationships, and safe food practices. Food not being served at time of inspection.
No violation noted during this evaluation. | 12/18/2012 | Risk Factor | |
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