- Critical: Food - Potentially Hazardous Food - Hot Holding*
Observation: Corn-dog nuggets were hot-holding at improper temperatures (approx 120°F).
Correction: Rapidly reheat the food to 165°F and maintain at 135°F or above through the hot holding period. XXX XXX The nuggets were returned to the oven for approximately 15 mintues
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03/07/2016 | Routine | |
| No violation noted during this evaluation. | 12/14/2015 | Routine | |
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site)
Observation: Raw food of animal origin (bacon
Correction: in commercial package, but opened) stored over ready-to-eat (RTE) food (such as pre-cooked corn dogs) in the walk-in freezer. Food intended for consumption only by employees (bacon
- Physical Facilities in Good Repair
Observation: Paint chipping off the metal posts supporting pot rack, making this fixture no longer "smooth and easily cleaned".
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities. The food service manager has requested (at end of prior school year), and will again request, that the maintenance department address this.
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09/22/2015 | Routine | |
This inspection was received by Stephanie Carter.
Discussed with Ms. Carter the condition of the legs of drainboards for dish machine, and poles supporting the pot rack in the food preparation area. They appear to be in need of repainting. In vicinity of ice machine and handwashing sink in dish machine room, a few tile baseboards have been damaged. Ms. Carter will discuss with school maintenance department the possibility of addressing these items over the summer when the facility will be closed.
No violation noted during this evaluation. | 06/05/2015 | Routine | |
This inspection was received by Tawanda Betts.
No violation noted during this evaluation. | 03/23/2015 | Routine | |
| No violation noted during this evaluation. | 12/09/2014 | Routine | |
- Critical: Warewashing - Manual & Mechanical Warewashing Equipment, Chemical Sanitization - Temperature, pH, Concentration & Hardness* (corrected on site) (repeated violation)
Observation: Chlorine sanitizing solution used was not at an acceptable concentration.
Correction: Adjust the chlorine sanitizing solution to a level of at least 50 parts per million when the pH is at 8 or less and the water temperature is 75°F. (A fresh bottle of chlorine was installed.)
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09/10/2014 | Routine | |
The facility was closed between school terms. An inspection will be made when it re-opens.
No violation noted during this evaluation. | 06/26/2014 | Routine | |
- Food Storage Containers - Identified with Common Name of Food (corrected on site)
Observation: Unlabeled food containers (bulk bins for sugar, flour, etc.).
Correction: Label working containers with the common name of their contents. Consumers may be allergic to certain foods or ingredients. The mistaken use of an ingredient when the consumer has requested that it not be used may result in severe medical consequences. Liquid foods and granular foods may resemble cleaning compounds. The mistaken use of food from an unlabeled container could result in chemical poisoning.
- Critical: Warewashing - Manual & Mechanical Warewashing Equipment, Chemical Sanitization - Temperature, pH, Concentration & Hardness* (corrected on site) (repeated violation)
Observation: Chlorine sanitizing solution used was not at an acceptable concentration. Less than 25 ppm.
Correction: Adjust the chlorine sanitizing solution to a level of at least 25 parts per million when the pH is at 10 or less and the water temperature is at 120°F, to at least 50 ppm when temperature is 75-100°F, and to at least 100 ppm when temperature is 55°F, but not to exceed 200 ppm. Discussed possible adoption of standard procedure: discard sanitizing solution in all wiping-cloths buckets at end of breakfast clean-up and refresh all buckets before begining lunch preparation.
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04/22/2014 | Routine | |
- Sanitizing Solutions, Testing Devices (corrected on site)
Observation: There is no properly working test kit provided in the facility for monitoring the concentration of the chemical sanitizing solutions (chlorine).
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: Warewashing - Manual & Mechanical Warewashing Equipment, Chemical Sanitization - Temperature, pH, Concentration & Hardness* (corrected on site)
Observation: Chlorine sanitizing solution used was not at an acceptable concentration.
Correction: Adjust the chlorine sanitizing solution to a level of at least 50 parts per million when the pH is at 10 or less and the water temperature is 100°F.
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01/10/2014 | Routine | |
- Critical: Pests-Controlling Pests* (corrected on site)
Observation: Observed methods are not being used to control pests (beetles on floor of office).
Correction: The presence of insects, rodents, and other pests shall be controlled to minimize their presence on the premises by using methods such as trapping devices or other methods as required. The PIC telephoned extermination service to arrange for visit ASAP and prior to next scheduled visit.
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10/22/2013 | Routine | |
| No violation noted during this evaluation. | 04/19/2013 | Routine | |
| No violation noted during this evaluation. | 01/07/2013 | Routine | |
Sanitizer: 200ppm. Excellent job (!)
No violation noted during this evaluation. | 09/09/2011 | Routine | |
Sanitizer: 200 ppm.
No violation noted during this evaluation. | 04/04/2011 | Routine | |
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