Facility in good sanitary condition. Violations discussed with cafeteria manager.
- Cloths - Wiping Cloths - Use Limitation
Observation: When tested, no sanitizer or a low concentration of chemical sanitizer was found in the wiping cloth bucket storing wiping cloths used on food contact surfaces.
Correction: Provide sanitizer at proper concentration and immerse or expose food contact surfaces to sanitizing solution for adequate time.
- Temperature Measuring Devices
Observation: There was no functioning temperature measuring device located in the reach-in milk fridge. Current one is broken.
Correction: Provide a temperature measuring device in all hot or cold holding equipment used to store potentially hazardous foods so that employees can routinely monitor the ambient air temperature.
- Equipment - Good Repair and Proper Adjustment
Observation: Excessive ice build-up was observed in the reach-in freezer located in the dry storage area.
Correction: Repair or replace freezer to a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability per Part IV, Article 1 and 2 of this chapter.
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02/05/2016 | Routine | |
Discussed: dented can segregation
No violation noted during this evaluation. | 10/01/2015 | Routine | |
Discussed: employee personal hygiene i.e. eating in kitchen, hair restraints, and employee personal items. Suggest a designated area for employees to perform personal tasks and store food and personal items.
No violation noted during this evaluation. | 05/27/2015 | Routine | |
All violations were discussed and corrected during inspection.
- Utensils - In-Use - Between-Use Storage
Observation: In-use utensils improperly stored between use. Handle in ice machine.
Correction: Store in-use utensils or dispensing utensils in one of the following manners: 1) In the food with their handles above the top of the food and the container. 2) In food that is not potentially hazardous with their handles above the top of the food within containers or equipment that can be closed. 3) On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized every 4 hours. 4) In running water of sufficient velocity to flush particulates to the drain. 5) In a clean, protected location if the utensils are used only with a food that is not potentially hazardous. 6) In a container of water if the water is maintained at a temperature of at least 135°F.
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01/28/2015 | Routine | |
Cafeteria not in operation due to fire in dry storeroom. All exposed food has been discarded. Cafeteria will resume operations after proper clean up. Clean up in process at time of inspection.
- Non-Food Contact Surfaces (corrected on site)
Observation: The nonfood contact surfaces of the dry storeroom equipment have 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.
- Physical Facilities - Cleaning Frequency and Restrictions (corrected on site)
Observation: Floor and walls in dry storeroom noted in need of cleaning.
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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11/06/2014 | Routine | |
Note: Refrigeration must be capable of maintaining temperatures at 41F or below when in use. Discussed.
- Temperature Measuring Devices (corrected on site)
Observation: The temperature measuring device located milk refrigeration unit is not easily readable.
Correction: Provide an easily readable thermometer so employees can accurately read the thermometer.
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09/30/2014 | Routine | |
Discussed
- Cooling, Heating, and Holding Capacities
Observation: Refrigeration on the line is not maintaining potentially hazardous foods 41°F or below.
Correction: Repair or replace the equipment to ensure food items are held at the proper cold holding temperature of 41°F or below . Improper food storage temperatures are a major contributing factor to foodborne illness.
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05/27/2014 | Routine | |
Kitchen manager requested permit, and EHS noted single service items being stored in an unapproved room.
No violation noted during this evaluation. | 02/06/2014 | Other | |
- Temperature Measuring Devices
Observation: The temperature measuring device in the display unit was not properly located in the warmest part of the unit. (stored in ice)
Correction: Relocate the temperature measuring device to the warmest part of the refrigeration unit to properly represent the ambient air temperature.
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02/06/2014 | Routine | |
Facility has no thermometers in display case, manager states time is used for foods held, with temperatures taken at 1130am and 1pm. Facility placed ice on milk in holding area. Observations discussed.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Milk cold holding at improper temperatures.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
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09/18/2013 | Routine | |
Observations discussed and corrected.
- Cooling, Heating, and Holding Capacities (corrected on site)
Observation: Reach in refrigerator is found out of temperature.
Correction: Repair or replace the refrigerator to ensure food items are held at the proper cold holding temperature of 41°F or below . Improper food storage temperatures are a major contributing factor to foodborne illness.
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05/09/2013 | Routine | |
Good sanitation noted.
No violation noted during this evaluation. | 01/30/2013 | Routine | |
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