All food temperatures taken were internal.
The following good retail practices were observed, but not recorded as violations due to the observations not being a pattern of non-complaince: pass thru kitchen window wooden ledge not sealed, hand soap dispenser at three compartment sink, cement block on kitchen storage shelf should be removed (not a smooth absorbent easily clean
- Equipment - Good Repair and Proper Adjustment
Observation: The following equipment was observed in a state of disrepair and damaged: cafeteria seating is torn on many of the booth seats.
Correction: Repair to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability.
- Outer Openings - Protected (repeated violation)
Observation: Outer opening of the food establishment is not protected against entry of insects and rodents. The back door has gaps under the door and in between the two doors.
Correction: Protect the food establishment against the entry of insects and rodents by 1. Filling or closing holes and other gaps along floors, walls, and ceilings, 2. Closed, tight fitting windows, and 3. Solid, self-closing, tight-fitting doors. Insects and rodents are vectors of disease-causing microorganisms which may be transmitted to humans by contamination of food and food-contact surfaces.
- Physical Facilities in Good Repair (repeated violation)
Observation: The following physical facilities are not maintained in good repair: Several ceiling tiles are damaged in the hallway possibly due to a leak, there are several areas of ceiling that is stained as well as you enter the building the kitchen is located in. There also may be a leak around the hood in kitchen where a small trash can is placed to collect the leaking water.
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
- Toilet Rooms - Closing Toilet Room Doors (corrected on site) (repeated violation)
Observation: Toilet room doors are being kept open.
Correction: Keep toilet room doors closed except when cleaning or during maintenance operations to prevent insect and rodent entrance and the associated potential for the spread of disease.
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11/12/2015 | Routine | |
All food temperatures taken were internal. This facility is a point of service only and gourmet services provides all food. No dishes are done on premises and no food preparation. The only foods kept at facility is fruit and sometimes milk.
Due to the age of the building, the facility does not comply with current code requirements. In the event of a change in operator or remodeling, the facility must be brought up to the current code requirements. This may include the addition of one or more handsinks, improved lighting, repair of structural deficiencies, and repair or replacement of damaged equipment, {and proper installation of laundry facilities—for schools}.
- Nonfood-Contact Surfaces - Corrosion Resistant/Nonabsorbent
Observation: The nonfood contact surface of the following equipment is not corrosion resistant, nonabsorbent, and/or smooth: wooden board at cafeteria window and the storage shelves have cracks in the wood where the paint is no longer sealed.
Correction: Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent. Seal all bare wood.
- Equipment - Cooking and Baking Equipment (repeated violation)
Observation: The cavity of the microwave oven is observed soiled.
Correction: Using the manufacturer's recommended cleaning procedure, clean the microwave oven at least every 24 hours.
- Non-Food Contact Surfaces
Observation: The nonfood contact surface of the following equipment has accumulations of grime and debris: the wooden board attached to prep table, refrigerator door handle, vent in walk-in cooler halway very dusty and the storage room shelves.
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Outer Openings - Protected
Observation: Outer opening of the food establishment is not protected against entry of insects and rodents. The back door in hallway has a gap under the door and in the center of where the two doors meet. The cafeteria doors have gaps in the bottom of the doors as well.
Correction: These doors need to be properly sealed around the edges to prevent gaps where insects and rodents can enter the establishment.
- Physical Facilities in Good Repair
Observation: The following physical structures are noted in need of repair: Some ceiling tiles in hall ways and storage rooms are moisture damaged or missing, there appears to be multiple leaks in the roof where you can see water damage of the roof from the inside of the building. There also appears to be a leak around the hood in the kitchen, water stains can be seen on the hood and there is a randomly placed garbage can under the area where the ceiling appears to be leaking (with water drip stains). A few base tiles are damaged and not sealed to the wall.
Correction: Fix leaks and repair ceiling/replace ceiling tiles. Repair/replace base tiles.
- Toilet Rooms - Closing Toilet Room Doors (corrected on site) (repeated violation)
Observation: Toilet room doors are being kept open.
Correction: Keep toilet room doors closed except when cleaning or during maintenance operations to prevent insect and rodent entrance and the associated potential for the spread of disease.
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05/06/2015 | Routine | |
All food temperatures taken were internal. There is no required hot water at the restrooms and at the kitchen handsink and three compartment sink, restore hot water immediately. The are leaks in the ceiling that need to be addressed. Update: The facility restored the hot water on 10/22/2014, a repair was necessary to restore hot water.
- Equipment - Cooking and Baking Equipment (repeated violation)
Observation: The cavity of the microwave oven is observed soiled.
Correction: Using the manufacturer's recommended cleaning procedure, clean the microwave oven at least every 24 hours.
- Non-Food Contact Surfaces (repeated violation)
Observation: The nonfood contact surface of the following equipment has accumulations of grime and debris: Prep tables wooden cutting board, shelves in the storage room, shelves in the mop room, shelves in the walk-in cooler, lower shelves of prep table and hot holding line.
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Critical: Water Capacity* (repeated violation)
Observation: There is no hot water in the kitchen or employee restrooms at the handsinks and three compartment sink.
Correction: Ensure that water heater is turned on and set at proper operating temperature.
- Refuse - Storage Areas, Rooms, and Receptacles, Capacity and Availability (corrected on site)
Observation: There is no refuse container at the area immediately adjacent to the kitchen hand sink.
Correction: Provide a refuse container for the disposal of paper towels at the hand sink.
- Physical Facilities in Good Repair
Observation: The following physical structures are not maintained in good repair: Some ceiling tiles are missing in kitchen and surrounding areas, some ceiling tiles in kitchen have smaller tears in coating, come floor coving tiles are missing creating an un-smooth surface that is not easily cleanable, some floor tiles are missing at service line and in mop room and storage room, the old dishmachine windows ledge is damaged exposing the top of cement blocks where rodents and pests would have easy access, there is a leak in the women's restroom, the men's restroom door is misaligned and does not shut all the way unless force is used.
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: The following physical structures are noted in need of cleaning: Floors under hot holding line, floors in dry goods storage room, floors in mop room, floor in hallway storage room.
Correction: All floors, walls, and ceilings must 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.
- Toilet Rooms - Closing Toilet Room Doors (corrected on site)
Observation: Toilet room doors are being kept open
Correction: Keep toilet room doors closed except when cleaning or during maintenance operations to prevent insect and rodent entrance and the associated potential for the spread of disease.
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10/20/2014 | Routine | |
All temperatures were taken internally unless otherwise noted.
- Equipment - Good Repair and Proper Adjustment
Observation: The following equipment was observed in a state of disrepair and damaged:
>> Dining room booth seats ripped.
>> Damage vents located in the dining room.
Correction: Repair.
- Equipment - Cooking and Baking Equipment
Observation: The cavity of the microwave oven is observed soiled.
Correction: Using the manufacturer's recommended cleaning procedure, clean the microwave oven at least every 24 hours.
- Non-Food Contact Surfaces
Observation: The nonfood contact surface of the shelving, located in the mop room has accumulations of grime and debris.
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Critical: Water Capacity*
Observation: Hot water is not present in the rest-rooms
Correction: Provide hot water that is t least 100*F
- Plumbing System Maintained in Good Repair
Observation: Plumbing fixtures located in the mop room are leaking.
Correction: Repair.
- Light Bulbs Protective Shielding
Observation: Light bulb in kitchen above serving line not shielded, coated, or otherwise shatter-resistant.
Correction: Shield or replace light bulb with a coated or shatter-resistant bulb.
- Toilet Rooms - Enclosed
Observation: Toilet room door is not tight fitting. and/or provided with a self- closing door
Correction: Provide toilet room door that is tight fitting. Completely enclosed toilet facilities minimize the potential for the spread of disease by the movement of flies and other insects between the toilet facility and food preparation areas.
- Physical Facilities in Good Repair
Observation: The following physical structures is not maintained in good repair:
>> Tiles in mop room missing
>> Tile coving needs to be replaced in the kitchen.
>> Damage tiles located in the kitchen.
>> Paint peeling from the wall in the kitchen.
>> Ceiling tiles missing and damaged.
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
- Pests - Controlling Pests*
Observation: Rat droppings observed in the following areas:
>> Mop room
>> Under serving line
>> Inside of serving line cabinets.
Correction: Inspect premises on routine basis for the evidence of pests. . Insects and other pests are capable of transmitting disease to man by contaminating food and food-contact surfaces.
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04/29/2014 | Routine | |
Dish washer has been removed from the premises.
Facility is point of service that receives food prepared in Main Cafeteria.
- Non-Food Contact Surfaces
Observation: Steam table cabinetry is not clean.
Correction: clean.
- Physical Facilities in Good Repair
Observation: 1) Base tiles not sealed to wall where dish machine removed.
2) Pass trough window not finished and sealed allowing potential harborage conditions.
3) Gaps around pipe in wall and pipe in floor not capped where dish machine removed.
Correction: Repair the physical structures. Seal around gap in wall and cap pipe.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: Floor not clean below steam table.
Correction: Clean.
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08/20/2013 | Routine | |
Gourmet Services prepares meals in main cafeteria and the food is held hot until transported over to the Child Development center. After meals, any left over food is to be discarded per policy. Food for lunch service received at the following temperatures:
--cheese sauce 123*
--taco meat 119*
--rice 95*
--rotisserie chicken 108*
Gourmet Services is to ensure products are held at least 135* after cooking to adequate temperatures until transported to child care facility.
The following improvements are noted:
1) new floor installed in walk-in cooler (wic)
2) new rack in wic
3) new door gasket on wic
- Equipment - Fixed Equipment, Spacing or Sealing (repeated violation)
Observation: The hand sink is separating from the wall.
Correction: Seal the hand sink to the wall.
- Non-Food Contact Surfaces (repeated violation)
Observation: Dish machine sink and drainboard is not clean.
Correction: This unit is not used but shall remain clean to prevent pest harborage conditions.
- Physical Facilities in Good Repair (repeated violation)
Observation: 1) Grease trap lid corroded.
2) Floor tiles missing oat service line
Correction: Maintain the physical structures in good repair to facilitate cleaning and eliminate pest harborage conditions.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: Few ceiling tiles are stained and minimal debris observed on floor:
1) below steam table
2) dish machine
Correction: Clean.
- Pests - Controlling Pests*
Observation: Few rodent droppings observed on floor below dish machine booster heater.
Correction: Clean to remove and monitor for new activity.
- Pests - Removing Dead or Trapped Birds - Insects, Rodents, and other Pests
Observation: Dead insects on floor below dish machine.
Correction: Clean to remove.
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09/13/2012 | Routine | |
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: The following pieces of equipment were observed in a state of disrepair and or damaged:
>>Racks corroded in walk in cooler
>>Walk in cooler door gasket cracked and stained
Correction: Repair and or replace the equipment to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability per Part IV, Article 1 and 2 of this chapter. If unable to repair the equipment, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
- Equipment - Cooking and Baking Equipment
Observation: The cavity of the microwave oven is observed soiled.
Correction: Using the manufacturer's recommended cleaning procedure, clean the microwave oven at least every 24 hours.
- Non-Food Contact Surfaces
Observation: The following non food contact surfaces are in need of cleaning:
>>Shelving below steam line
>>dish machine sink and adjacent drain boards
Correction: Clean
- Physical Facilities in Good Repair (repeated violation)
Observation: The following pohysical structures are not maintained in good repair:
>>Paint observed peeling left of door frame (above and around light switch)
>>Floor corroded in walk in cooler
>>Floor tiles missing at sdervice line
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: The following physical structures are noted in need of cleaning:
>>Floor below steam line
>>Wall right of handsink
>>Ceiling tiles
Correction: All floors, walls, and ceilings must 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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03/20/2012 | Routine | |
- Equipment - Fixed Equipment, Spacing or Sealing (repeated violation)
Observation: Hand sink no longer sealed to wall.
Correction: Seal to wall (work order submitted).
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: 1) Walk-in cooler door gasket is torn/damaged.
2) Racks in walk-in cooler beginning to rust/corrode.
Correction: Maintain the equipment in good repair.
- Non-Food Contact Surfaces (repeated violation)
Observation: Steam table cabinetry and shelves are not clean (dust and food debris).
Correction: Clean.
- Physical Facilities in Good Repair (repeated violation)
Observation: The physical strucutures are in poor repair:
1) floor in walk-in cooler is corroded
2) wall paint peeling left door frame to walk-in vestibule
3) floor tiles missing at service line
Correction: Maintain the physical structures in good repair. Work orders submitted for 1 and 2.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: The physical structures are not clean:
1) walls where equipment have been removed
2) floor at dishroom/dish machine
Correction: Clean.
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09/07/2011 | Routine | |
all food temperatures observed are internal.
Upon beginning the evaluation, the director advised me that the walk-in cooler is not holding at or below 41* and that service company has been notified all potentially hazardous foods shall be discarded--contents inside included mac and cheese and whipped butter at 50* and milk at 52*
The policy for the Child Development is that the food is discarded after service
- Equipment - Fixed Equipment, Spacing or Sealing (repeated violation)
Observation: Handsink beginning to separate from the wall.
Correction: Reseal.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: ) Walk-in cooler door gasket is torn.
2) Racks in walk-in cooler corroded.
3) Unnecessary/inoperable equipment on premises.
Correction: 1) Repair/replace.
2) Resurface/replace.
3) Remove or restore to operation.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
Observation: Utensil drawer not clean.
Correction: Clean drawer and clean and sanitize the utensils.
- Non-Food Contact Surfaces (repeated violation)
Observation: The non-food contact surfaces are not clean:
1)The interior surfaces of the reach-in refrigerator and freezer (not in use) and freezer has heavy mold/mildew
2) Steam table shelving/cabinetry
3) Steam table inserts (dirty and lime scale deposits.
Correction: Clean.
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles
Observation: Cased single service stored on floor in storeroom.
Correction: Elevate the boxes up off the floor at least 6 inches.
- Refuse - Storage Areas, Rooms, and Receptacles, Capacity and Availability
Observation: Trash can not provided at the immediate area of the handsink.
Correction: Provide trash can in the immediate area of the handsink.
- Physical Facilities in Good Repair (repeated violation)
Observation: The physical structures are in poor repair:
1) wall below three-compartment sink beginning to chip and peel
2) ceiling grid system beginning to corrode
3) gap exists around handsink waste drain line
4) walk-in cooler floor corroded
Correction: Maintain the physical structures in good repair.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: The physical structures are not clean:
1) wall below hand sink
2) FLOORS below equipment (ice machine, prep table, refrigerator, freezer, etc)
3) floor in walk-in cooler
Correction: Clean.
- Pests - Removing Dead or Trapped Birds - Insects, Rodents, and other Pests
Observation: Dead insects found on the premises on floor below equipment.
Correction: Remove dead or trapped birds, insects, rodents, and other pests from control devices and the premises at a frequency that prevents their accumulation, decomposition, or the attraction of pests.
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02/24/2011 | Routine | |
- Equipment - Fixed Equipment, Spacing or Sealing (repeated violation)
Observation: Handsink beginning to separate from the wall.
Correction: Reseal.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: 1) Walk-in cooler door gasket is torn.
2) Racks in walk-in cooler corroded.
3) Unnecessary/inoperable equipment on premises.
Correction: 1) Repair/replace.
2) Resurface/replace.
3) Remove or restore to operation.
- Non-Food Contact Surfaces (repeated violation)
Observation: The interior surfaces of the reach-in refrigerator and freezer (not in use) are not clean and freezer has heavy mold/mildew.
2) Steam table shelving/cabinetry not clean.
Correction: Clean.
- Physical Facilities in Good Repair (repeated violation)
Observation: The physical structures are in poor repair:
1) wall below three-compartment sink beginning to chip and peel
2) ceiling grid system beginning to corrode
3) gap exists around handsink waste drain line
Correction: Maintain the physical structures in good repair.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: Floors not clean below steam table and inoperable freezer and refrigerator.
Correction: Clean.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: Wall below handsink not clean.
Correction: Clean.
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08/31/2010 | Routine | |
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