- Handwashing Sinks/Numbers and Capacities (repeated violation)
Observation: There are not an adequate number of handwashing sinks necessary for the convenient use by employees. There is no handwashing sink near the food prep table.
Correction: At least 1 handwashing sink, a number of handwashing sinks necessary for their convenient use by employees in food preparation, food dispensing, warewashing areas, and in, or immediately adjacent to toilet rooms
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10/13/2015 | Risk Factor | |
- Temperature Measuring Devices (repeated violation)
Observation: The Bev air milk refrigerator is not 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.
Correction: Cold or hot holding equipment used for potentially hazardous food (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. This section does not apply to equipment for which the placement of a temperature measuring device is not a practical means for measuring the ambient air surrounding the food because of the design, type, and use of the equipment, such as calrod units, heat lamps, cold plates, bainmaries, steamtables, insulated food transport containers, and salad bars. A permanent temperature measuring device is required in any unit storing potentially hazardous (time/temperature control for safety) food because of the potential growth of pathogenic microorganisms should the temperature of the unit exceed Code requirements. In order to facilitate routine monitoring of the unit, the device must be clearly visible.
- Handwashing Sinks/Numbers and Capacities (repeated violation)
Observation: There are not an adequate number of handwashing sinks necessary for the convenient use by employees. There is no handwashing sink near the prep table.
Correction: At least 1 handwashing sink, a number of handwashing sinks necessary for their convenient use by employees in food preparation, food dispensing, warewashing areas, and in, or immediately adjacent to toilet rooms
- Cleaning, Frequency and Restrictions
Observation: floors under and behind shelving in the dry storage room are not cleaned as often as necessary to keep them clean.
Correction: Physical facilities shall be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.
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04/21/2015 | Routine | |
| No violation noted during this evaluation. | 10/15/2014 | Risk Factor | |
1. Keep outside dumpster lids closed.
- Person in Charge/Duties/Persons Unnecessary (corrected on site)
Observation: A person unnecessary to the food establishment was allowed in the food preparation, food storage, or warewashing areas or did not comply with this Code. Observed a lunch aid in the food prep area.
Correction: The person in charge shall ensure that persons unnecessary to the food establishment operation are not allowed in the food preparation, food storage, or warewashing areas, except that brief visits and tours may be authorized by the person in charge if steps are taken to ensure that exposed food
- Temperature Measuring Devices, Food/Accuracy
Observation: The Fahrenheit food temperature measuring devices are not accurate.
Correction: Food temperature measuring devices that are scaled only in Fahrenheit shall be accurate to +/- 2ºF in the intended range of use. The small margin of error specified for thermometer accuracy is due to the lack of a large safety margin in the temperature requirements themselves. The accuracy specified for a particular food temperature measuring device is applicable to its entire range of use, that is, from refrigeration through cooking temperatures if the device is intended for such use.
- Temperature Measuring Devices
Observation: Bev Air" milk refrigerator is not 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.
Correction: Cold or hot holding equipment used for potentially hazardous food (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. This section does not apply to equipment for which the placement of a temperature measuring device is not a practical means for measuring the ambient air surrounding the food because of the design, type, and use of the equipment, such as calrod units, heat lamps, cold plates, bainmaries, steamtables, insulated food transport containers, and salad bars. A permanent temperature measuring device is required in any unit storing potentially hazardous (time/temperature control for safety) food because of the potential growth of pathogenic microorganisms should the temperature of the unit exceed Code requirements. In order to facilitate routine monitoring of the unit, the device must be clearly visible.
- Handwashing Sinks/Numbers and Capacities (repeated violation)
Observation: There are not an adequate number of handwashing sinks necessary for the convenient use by employees. No hand sink near the prep table.
Correction: At least 1 handwashing sink, a number of handwashing sinks necessary for their convenient use by employees in food preparation, food dispensing, warewashing areas, and in, or immediately adjacent to toilet rooms
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04/24/2014 | Routine | |
- Critical: RTE, PHF(TCS), Date Marking/Commercially Processed Food (corrected on site)
Observation: Observed commercially processed cheeses not date marked after opening packages.
Correction: Refrigerated, ready-to-eat, potentially hazardous food (time/temperature control for safety food) prepared and packaged by a food processing plant shall be clearly marked, at the time the original container is opened in a food establishment and if the food is held for more than 24 hours, to indicate the date or day by which the food shall be consumed on the premises, sold, or discarded, based on the temperature and time combination specified in paragraph (A) of this section and: (1) The day the original container is opened in the food establishment shall be counted as Day 1
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10/17/2013 | Risk Factor | |
Discontinue use of uncovered containers in the display refrigerator. The CFM stated new containers were ordered.
"Keep it clean" poster given to the Custodian.
** Only food employees and custodians are allowed in the kitchen prep area during food service times
- C
Observation: y
Correction: Persons unnecessary to the food establishment was allowed in the food preparation, food storage, or warewashing areas. Observed a few teachers and lunch aids enter the food prep area.
- Critical: Handwashing Sinks/Numbers and Capacities (repeated violation)
Observation: There are not an adequate number of handwashing sinks necessary for the convenient use by employees. No handwashing sink near the prep table.
Correction: At least 1 handwashing sink, a number of handwashing sinks necessary for their convenient use by employees in food preparation, food dispensing, warewashing areas, and in, or immediately adjacent to toilet rooms
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04/23/2013 | Routine | |
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