The purpose of today's visit was to conduct a routine inspection. Observed facility clean and organized. Time reflects inspection time only.
No violation noted during this evaluation. | 11/17/2015 | Routine | |
- Microwave Oven Interior & Door Seals Cleaned Every 24 Hours
Observation: The cavity of the microwave ovens located in the dining room are observed soiled.
Correction: The interiors of all microwave ovens including cavities, door seals, floors, walls, and ceilings shall be cleaned at least every 24 hours by using the manufacturer's recommended cleaning procedure. Clean these ovens daily
- Equip/Utensils/Linens/Single-Service/Original Package
Observation: Paper plates were observed stored unprotected on shelves in the dry storage room.
Correction: Single-service items shall be stored in a clean, dry location that is not exposed to splash, dust, or other contamination and at least 6 inches off the floor on approved shelving units or dunnage racks. In addition, the single-service items shall be kept in the original protective package or stored by using other means that afford protection from contamination until used. Place the plates in plastic bags or in other protective compartment to protect them from being contaminated.
- Equip/Utensils/Linens/Single-Service/Elevation (corrected on site)
Observation: A box containing paper cups and other single use articles was observed stored directly on the floor in the dry storage room.
Correction: store single service and single use articles off the floor to prevent the from contamination.
- Outer Openings, Protected / Screen Requirements (repeated violation)
Observation: Openings to the exterior of the building are present along the back door located next to the kitchen and garage door.
Correction: Fill or close holes and other gaps along floors, walls, and ceilings to protect against the entry of insects and rodents. Install a weather stripping properly at the base of the door to seal the exiting gap, preventing entry of insects and other pest into the facility.
- Removing Dead or Trapped Birds, Insects, Rodents, etc.
Observation: An accumulation of dead insects were found in the control devices in the dry food storage room.
Correction: Remove dead insects from the control devices at a frequency necessary to ensure that the establishment is clean and sanitary and to prevent carcasses from attracting other pests.
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10/27/2014 | Routine | |
- Critical: Equipment / Food-Contact / Visibly Clean
Observation: The following equipment/utensils were observed soiled to sight and touch: Refrigerator shelving, refrigerator pans holding food containers on cold table at serving line.
Correction: Equipment food-contact surfaces and utensils shall be clean to the sight and touch. A surface that is soiled cannot be effectively sanitized. Clean inside the refrigerators more frequently. Maintain the pans on the cold table in clean conditions at all times.
- Nonfood-Contact Surfaces Clean at Frequency to Preclude Accumulation (repeated violation)
Observation: The nonfood-contact surfaces of the following equipment had accumulations of grime and debris: drying rack shelving, shelving under counters..
Correction: Nonfood-contact surfaces of equipment and utensils shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
- Handwashing Sink / Refuse Container Required (corrected on site)
Observation: There is no refuse container at the area immediately adjacent to the serving area hand washing sink.
Correction: If disposable paper towels are used at handwashing sinks, a trash can shall be located at each sink or group of adjacent sinks.
- Outer Openings, Protected / Screen Requirements
Observation: Holes to the exterior of the building are present along the base of the back entrances. Holes were noted at the base of the garage door and hole noted at the corner of the back door located next to the garage door.
Correction: Fill or close holes and other gaps along floors, walls, and ceilings to protect against the entry of insects and rodents.
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03/10/2014 | Routine | |
| No violation noted during this evaluation. | 10/09/2013 | Risk Factor | |
- Critical: Reheat PHF(TCS) to 165°F for Hot Holding (corrected on site)
Observation: The following food item(s) was not reheated for hot holding to a sufficient temperature and/or time: Macaroni and cheese, and fish sticks. These were found placed on the steam table/serving line to reheat and hot hold at the same time.
Correction: Potentially hazardous foods (time/temperature control for safety food) that is cooked, cooled, and reheated for hot holding shall be reheated rapidly to a minimum temperature of 165°F for 15 seconds.
- Microwave Oven Interior & Door Seals Cleaned Every 24 Hours
Observation: The ceiling surfaces inside the cavities of the microwave ovens is located in the dining hall were observed to be soiled.
Correction: The interiors of all microwave ovens including cavities, door seals, floors, walls, and ceilings shall be cleaned at least every 24 hours by using the manufacturer's recommended cleaning procedure.
- Nonfood-Contact Surfaces Clean at Frequency to Preclude Accumulation
Observation: The nonfood-contact surfaces of the following equipment had accumulations of lime, or debris: Steam well on the serving line, overhead shelving holding microwave ovens in the kitchen, equipment holding conventional oven in the kitchen and exterior surfaces of the convectional ovens.
Correction: Nonfood-contact surfaces of equipment and utensils shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
- Modifications to FDA Food Code/Section 4-205.10, Equipment Certification
Observation: The following items are intended for household use only and are not approved for use in a commercial food establishment: Microwave ovens located in the dining hall.
Correction: Food equipment that is certified or classified for sanitation by an American National Standards Institute (ANSI) accredited certification program will be deemed to comply with Parts 4-1 and 4-2 of this chapter. Food equipment in a food establishment shall be certified of classified by an ANSI-accredited certification program, an equivalent certification program, or approved by the Regulatory Authority before installation and/or use.
- Critical: Storage of Toxics, Not Above Food, Linens, Equip., Single-Svc. (corrected on site)
Observation: Observed that cleaning chemicals were not properly stored to prevent the contamination of equipment, utensils, or single service items on shelving in the dry storage room.
Correction: All poisonous and toxic materials shall be stored below food, equipment, utensils, linens, and single service items to prevent contamination.
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05/02/2013 | Routine | |
| No violation noted during this evaluation. | 12/12/2012 | Risk Factor | |
- Critical: Responsibility of PIC to Require Food Employees to Report GI Symptoms or Cuts, Disease, Medical Condition or Exposure to PIC (repeated violation)
Observation: Upon discussion with the person-in-charge, one or more of the elements of an effective employee health policy is either missing or incomplete. A complete employee health policy is required to be in place at the food establishment. At the time of the last inspection, the Health Department provided and reviewed handouts and resource information to be used by the person-in-charge to develop a complete employee health policy.
Correction: A complete employee health policy must have the following elements:
1) Employee training on foodborne illness, particularly symptoms of illness and prevention of the Big Five illnesses (see "The Big Five Foodborne Illnesses Information Sheet" handout)
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11/29/2011 | Risk Factor Assessment | |
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