| No violation noted during this evaluation. | 10/20/2015 | Routine | |
- Critical: Toxics - Common Name/working Containers of Toxics* (corrected on site)
Observation: Working containers of chemicals are not properly labeled. Spray bottle of chemical not labeled.
Correction: Working containers of toxic items are to be properly labeled with contents. Identification of these containers with the common name of the material helps prevent the dangerous misuse of the contents. Spray bottle of chemical discarded during inspection.
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04/24/2015 | Routine | |
When the new food code goes into effect an irreversible record (test strips) will be required for the hot water dishmachine to ensure 160 F is being reached on the dish.
No violation noted during this evaluation. | 10/23/2014 | Risk Factor | |
Received a phone call on 4/29/14 from Janet Phillips, the cafeteria manager. She stated that the dishmachine was repaired over spring break and that the test strip turned black when it was run through the machine. She also stated that she had gotten the bleach test strips. She is in the process of getting a data plate for the dishmachine.
- Warewash Machine, Data Plate Operating Specifications (repeated violation)
Observation: There is no data plate on the warewashing machine.
Correction: Provide a data plate for the warewashing machine that lists the machine's design and operating specifications.
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04/29/2014 | Follow-up | |
Run test strip through dishwasher once it is repaired and notify me when dishwasher is repaired and strip turns black.
- Food - Washing Fruits and Vegetables (corrected on site)
Observation: Fruits not washed before being offered for sale or service. Melons not washed before being cut.
Correction: Thoroughly wash raw fruits and vegetables to remove soil and other contaminants before cutting, combining with other ingredients, cooking, serving, or being offered for human consumption in the ready-to-eat form. Informed employee that melons need to be washed off before being cut.
- Warewash Machine, Data Plate Operating Specifications
Observation: There is no data plate on the warewashing machine.
Correction: Provide a data plate for the warewashing machine that lists the machine's design and operating specifications.
- Sanitizing Solutions, Testing Devices
Observation: There is no properly working test kit provided in the facility for monitoring the concentration of the chemical 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.
- Critical: Equipment and Utensils - Before Use After Cleaning*
Observation: The food-contact surfaces of the following equipment were not observed sanitized: dishes being run through the dishwasher. Test strip did not turn black. Wash temperature is not even reaching 120 F.
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. They will discontinue use of the dishwasher and go to single service. Pans will be washed and sanitized in 3 compartment sink.
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04/18/2014 | Routine | |
- Critical: Ready-to-Eat - Potentially Hazardous Food - Disposition* (corrected on site)
Observation: The commercially processed ready-to-eat (RTE) corn in the 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. Corn discarded during inspection.
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10/11/2013 | Risk Factor | |
- 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 shell eggs stored over RTE food in the walk-in refrigerator.
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. Raw shell eggs moved to bottom shelf during inspection.
- Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site)
Observation: Hot holding at improper temperatures: mashed potatoes in hot holding cabinet are 120 F. Hot holding cabinet is not up to temperature - only 118 F.
Correction: Hot hold potentially hazardous food at 135°F or above to inhibit the growth of harmful bacteria. Mashed potatoes will be gone within 4 hours or will be discarded. Hot holding cabinet fan was not on - it was turned on and temperature was up to 170 F during inspection.
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04/25/2013 | Risk Factor | |
No violations at time of inspection.
No violation noted during this evaluation. | 10/20/2011 | Risk Factor Assessment | |
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