The purpose of today's visit was to conduct a routine assessment. The following suggestions were made as a means to incorporate Active Managerial Control (AMC):
1. Provide continual training to students on Employee Health Policy (EHP)
2. Obtain thermolabels to test temperature of thermal sanitizing dishmachine
No violation noted during this evaluation. | 03/31/2016 | Routine | |
The purpose of today's visit was to conduct a risk factor assessment. Please continue to incorporate the following practices to demonstrate Active Managerial Control (AMC):
1. Removing all potentially hazardous foods from units that are unable to hold 41F or below.
2. Implementing appropriate corrective action upon observing equipment in disrepair (i.e., discarding all food in coolers and placing new shipment in functioning freezers until repairs can be made)
3. Reviewing Employee Health Policy (EHP) quarterly with all staff and students that handle food.
No violation noted during this evaluation. | 09/16/2015 | Risk Factor | |
The purpose of today's visit was to conduct a routine assessment. Please be advised to rid all food contact surfaces of food and debris prior to sanitizing. Also, please date mark all commercially prepared items upon opening and discard within 7 days. Please obtain quaternary ammonia test kit within 30 days.
Lunch is prepared at 1:00pm. Wednesdays/Fridays kitchen is closed.
- Critical: Date Marking of Refrigerated, Ready-to-Eat PHF (TCS Food) (corrected on site)
Observation: The following refrigerated, ready-to-eat, potentially hazardous food that is commercially processed is not used or discarded within 24 hours of when the original container was opened and is not observed to be date marked: DELI HAM, BLOCK OF AMERICAN CHEESE.
Correction: Refrigerated, ready-to-eat, potentially hazardous commercially processed foods when opened and kept for more than 24 hours cannot have a shelf-life of more than 7 days, including the day of the original container was opened. These food items must be marked with either the "consume-by" date and/or "preparation" date, color-coded labels, or another marking system/method that effectively indicates shelf-life that is clearly understood and properly used by the employees. This date cannot exceed any manufacturer determined "use-by" date based on food safety. ITEMS DATE MARKED WITH DISCARD DATE.
- Sanitizer Test Kit Required
Observation: There is no test kit located in the facility for monitoring the concentration of the chemical sanitizing solutions.
Correction: Obtain a QUATERNARY AMMONIA test kit for MANUAL WAREWASHING.
- Critical: Equipment / Food-Contact / Visibly Clean (corrected on site)
Observation: The following equipment/utensils were observed soiled to sight and touch: PLASTIC TONGS, METAL SPOONS ON UTENSIL RACK.
Correction: Equipment food-contact surfaces and utensils shall be clean to the sight and touch. A surface that is soiled cannot be effectively sanitized. ITEMS CLEANED USING DISHMACHINE.
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04/07/2015 | Routine | |
| No violation noted during this evaluation. | 10/21/2014 | Routine | |
- Controlling Pests by Routine Inspection of Premises (repeated violation)
Observation: The premises is not being routinely inspected for the presence of insects, rodents, and other pests.--OBSERVED MOUSE DROPPINGS ON THE FLOOR INSIDE THE DRY GOODS STORAGE CLOSET.
Correction: Insects and other pests are capable of transmitting disease to people by contaminating food and food-contact surfaces. Routinely inspect the premises to control the presence of pests on the premises.--MANAGER WILL FAX OR EMAIL COPY OF PEST CONTROL RECEIPT TO THE HEALTH DEPARTMENT. EHS PROVIDED INFORMATION TO MANAGER ON HOW TO CLEAN MOUSE DROPPINGS.
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02/27/2014 | Routine | |
- Temp Meas Devices for Cold & Hot Hold Equipment, Present
Observation: There was no temperature measuring device located in the following cold or hot holding equipment: BROWN WALK-IN COOLER, TRUE 2DR 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.
- Sanitizer Test Kit Required
Observation: There is no test kit located in the facility for monitoring the concentration of the chemical sanitizing solutions.
Correction: Obtain a QUATERNARY AMMONIA test kit.--EHS PROVIDED SMALL SAMPLE OF QAC TEST STRIPS.
- Handwashing Sink / Mix Valve or Combination Faucet , Water at 100°F
Observation: Water from the handwashing sink was measured at a temperature less than 100°F.
Correction: A handwashing sink shall be equipped to provide water at a temperature of at least 100°F through a mixing valve or combination faucet.
- Lighting Intensity/ Food Prep Area / 50 foot candles
Observation: Observed that inadequate lighting was provided in the food preparation areas.--OBSERVED THREE BURNT OUT LIGHT BULBS UNDER HOOD.
Correction: Increase the lighting to provide a minimum of 50 foot candles in all food preparation areas.
- Controlling Pests by Routine Inspection of Premises
Observation: The premises is not being routinely inspected for the presence of insects, rodents, and other pests.-EHS OBSERVED MOUSE DROPPINGS IN DRY GOODS STORAGE.
Correction: Insects and other pests are capable of transmitting disease to people by contaminating food and food-contact surfaces. Routinely inspect the premises to control the presence of pests on the premises.--CONTACT PEST CONTROL FOR THE BUILDING. THOROUGHLY CLEAN AND SANITIZIE THE DRY GOODS STORAGE AREA. STAFF AND STUDENTS BEGAN CLEANING DRY GOODS STORAGE AREA DURING TIME OF INSPECTION.
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05/23/2013 | Routine | |
| No violation noted during this evaluation. | 12/03/2012 | Risk Factor | |
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