All temperatures were taken internally unless otherwise noted. Outside dumpster was full and trash was stored on the ground.
No violation noted during this evaluation. | 03/25/2016 | Routine | |
All temperatures were taken internally unless otherwise noted.
No violation noted during this evaluation. | 09/28/2015 | Routine | |
- Equipment - Cutting Surfaces
Observation: The cutting board is heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
Correction: Resurface or discard and replace the cutting boards to provide a food contact surface that is smooth, easily cleaned and sanitized.
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01/21/2015 | Routine | |
All temperatures were taken internally unless otherwise noted.
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.
- Utensils - In-Use - Between-Use Storage
Observation: The following utensils were found stored improperly:
>> Thermometers stored in a container with a sanitizing solution on the preparation table.
>> Pan of cheese and chicken observed with utensils stored with handle in contact with food.
Correction: Store utensils in clean dry location, in a constant flow of water to wash away food particles, or in water that is at least 135*F Thermometers are to be stored in a empty container without sanitizing solution.
- Nonfood-Contact Surfaces - Corrosion Resistant/Nonabsorbent (repeated violation)
Observation: Bare wood shelving found in the mop utility room is not corrosion resistant, nonabsorbent, and/or smooth.
Correction: Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent ( Paint maybe used to seal the wood).
- Equipment - Fixed Equipment, Spacing or Sealing (repeated violation)
Observation: The kitchen handsink is not sealed to adjoining equipment or walls.
Correction: Seal the unit to adjoining equipment or walls since it is exposed to spillage or seepage.
- Physical Facilities in Good Repair
Observation: The following physical structures is not maintained in good repair:
>> Holes in the walls by previous location of the old walk-in and manager's office.
>> Holes in walls on the customer side of the serving line.
>> Wall located at the mechanical dishwasher observed with holes.
>> Ceiling tiles above the mechanical dishwasher damaged.
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
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10/02/2014 | Routine | |
All temperatures were taken internally.
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}.
- Cloths - Wiping Cloths - Use Limitation (corrected on site) (repeated violation)
Observation: Two wiping clothes were observed being used by employees, but they were not properly storing them after each use.Wiping clothes were sitting on the tables after they finished use them.
Correction: Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
- Nonfood-Contact Surfaces - Corrosion Resistant/Nonabsorbent
Observation: Bare wood shelving used in the janitor room for chemical storage.
Correction: Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent. Wood may be painted to protect from moisture, spillage and soiling. Discontinue the use of absorbent materials.
- Refuse - Covering Receptacles (repeated violation)
Observation: Outside refuse container was open.
Correction: Cover all waste containers when not in continuous use.
- Lighting, Intensity
Observation: Two bulbs burnt out in the hood system area over top of the ovens
Correction: Replace.
- Physical Facilities in Good Repair
Observation: Ceiling in the walk-in cooler observed with accumulations of a black substance around the condenser.
Correction: Clean.
- Pests - Removing Dead or Trapped Birds - Insects, Rodents, and other Pests
Observation: Dead insects were found around the drain located at the steamer and under the counter at the mechanical dishwasher machine.
Correction: Remove dead insects from the premises at a frequency that prevents their accumulation, decomposition, or the attraction of pests.
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05/29/2014 | Routine | |
- Utensils - In-Use - Between-Use Storage (corrected on site)
Observation: Flour dispensing utensil stored with the handle in contact with the flour. One utensil did not have a handle and was buried under the flour.
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.
- Cloths - Wiping Cloths - Use Limitation (corrected on site)
Observation: Wiping cloths used to wipe the serving line was stored on the serving line.
Correction: Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
- Nonfood-Contact Surfaces - Corrosion Resistant/Nonabsorbent (corrected on site)
Observation: Parchment paper used to line utensil drawers.
Correction: Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent.
- Equipment - Fixed Equipment, Spacing or Sealing
Observation: The kitchen hand sink was not sealed to adjoining equipment or walls.
Correction: Seal the unit to adjoining equipment or walls since it is exposed to spillage or seepage.
- Equipment - Non-Food Contact Surfaces and Utensils (corrected on site)
Observation: Inside of the ice maker was observed with accumulations of mold.
Correction: Clean
- Refuse - Covering Receptacles (corrected on site)
Observation: Outside dumpster lids were open.
Correction: Cover all waste containers when not in continuous use.
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03/17/2014 | Routine | |
Permit issued, please post
Note: Remember not to store food or personal beverages near sanitizers
- Physical Facilities in Good Repair
Observation: The following were found to be in poor repair
>>Kitchen floors stained water/rust
>>Ceiling tile cracked
Correction: Repair/replace
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11/20/2013 | Routine | |
All temperatures are internal unless otherwise noted.
No violation noted during this evaluation. | 04/10/2013 | Routine | |
All temperatures are internal unless otherwise noted.
- Refuse - Covering Receptacles
Observation: Dumpster or outside refuse container was open or uncovered.
Correction: Cover all waste containers when not in continuous use.
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01/02/2013 | Routine | |
All temperatures are internal unless otherwise noted. There were no violations observed during this inspection. The violations noted in the last inspection have all been addressed and corrected.
No violation noted during this evaluation. | 09/27/2012 | Routine | |
All temperatures are internal unless otherwise noted.
- Indoor Areas - Surface Characteristics
Observation: There are several ceiling tiles in the kitchen that are not smooth and easily cleanable.
Correction: Refinish or replace the indoor ceiling at the area designated so it is: 1. smooth, durable and easily cleanable 2. nonabsorbent
- Outer Openings - Protected
Observation: Screen to reaer entry door of the kitchen is damged. Several large holes in the mesh of the screen.
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
Observation: Floor of walk in refrigerator has some pitting and paint erosion.
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 in need of cleaning:
>>Ceiling tiles above 3 compartment sink
>>Ceiling tiles above warewashing machine
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.
- Pests - Removing Dead or Trapped Birds - Insects, Rodents, and other Pests
Observation: Dead cockroach was observed in large mixing bowl.
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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04/18/2012 | Routine | |
school had 2 food deliveries prior to inspection .
- Critical: Eating, Drinking, or Using Tobacco* (corrected on site)
Observation: employee chewing gum while conducting food service duties
Correction: advised employee that chewing gum in a food service area was not approved and to cease
- Critical: Reheating for Hot Holding* (corrected on site)
Observation: observed cheese sauce ( initial heating ) that had moments earlier been placed on the steam line ( per apparence had not been stirred --substance broken apart ) was 93 -135 in various portions of the mass
Correction: advised employee to stir product and return to steamer and heat to 135 or greater and to use thermometer to insure of temperature
- Bearings and Gear Boxes, Leakproof
Observation: large and small mixers have lubricant leak
Correction: repair the mixers so that they do not leak lubricant or remove them from facility ( large mixer not plugged in / small mixer is plugged in )
- Temperature Measuring Devices (repeated violation)
Observation: thermometer needed at the door of hot holding unit ( cresscor )
Correction: provide thermometer , designed for hot holding unit ) by the door of the ref.
- Equipment - Good Repair and Proper Adjustment
Observation: large mixer not in use / unplugged ( also has lubricant leak -- see violation 1250 )
Correction: remove unit from facility if inoperable / not used - not planned to use
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
Observation: small mixer dirty / leaking lubricant ( slight to modest ) . Unit needs to be repaired
Correction: clean mixer prior to use if needed ---spindle/ bowl and splatter areas
- Non-Food Contact Surfaces (repeated violation)
Observation: the top of the tray cabinetry and hot hold cabinetry is dusty
the shelving under the steamline is dirty
Correction: clean
- Physical Facilities in Good Repair
Observation: significant gaps / openings in floor- wall joint utility room from sink to hot water heater
Correction: seal floor wall joints in this location
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: floor dirty in utility room ( mice droppings --- staff said they had found dead mouse in past weeks )
Correction: clean floor ( to insure there are no more mice )
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12/14/2011 | Routine | |
All temperatures are internal unless otherwise noted.
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}
- Non-Food Contact Surfaces
Observation: The following non food contact surfaces need to be cleaned:
-Top of hot holding boxes
-Top of ovens
-Handles of reach in cooler
Correction: clean
- Physical Facilities in Good Repair (repeated violation)
Observation: The following physical structures are not maintained in good repair:
-Crack in wall to the right of food prep sink
-Room used for dishwashing has scale
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
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09/27/2011 | Routine | |
Food temperatures are internal unless otherwise noted.
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}.
- Thawing (corrected on site)
Observation: Improper methods used to thaw carton of egg product....submerged in warm water at food prep sink.
Correction: Thaw potentially hazardous foods by either of the following methods: 1. Under refrigeration that maintains food temperature at 41°F (45°F) 2. Completely submerged under running water at a temperature of 70°F or below with sufficient water velocity to agitate and float off loose particles in an overflow. Ready-to-eat food shall not exceed 41°F and raw animal foods shall not exceed 41°F for more than four hours 3. As part of the cooking process
- Temperature Measuring Devices
Observation: There is no thermometer in the hot hold cabinet (external thermometer is not working)
Correction: Provide thermometer for hot hold cabinet.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: The following equipment is in need of repair:
-The base of floor fan has paint peeling
-Ceiling in walk in freezer is buckled and has condensate
-The gasket on walk in freezer is loose.
Correction: Repair/Replace
- Physical Facilities in Good Repair (repeated violation)
Observation: The following structures are in need of repair:
-small crack in wall to right of food prep sink
-crack in floor in hallway
-crack in floor at register
-crack in wall in locker room
-3 ceiling tiles have holes in dish room
-dish room has scale build up
-ceiling tiles stained in locker room
-2 small holes in floor of store room
Correction: Repair or Replace
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: Wall beside vent hood in dish room needs cleaning
Correction: Clean
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03/31/2011 | Routine | |
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