| No violation noted during this evaluation. | 09/16/2015 | Routine | |
All logs well maintained. Work done in dish room and around triple sink looks great.
- Equipment - Good Repair and Proper Adjustment
Observation: Blocks used to support 3dr True fridge was observed in a state of repair and condition that prevents necessary maintenance and easy cleaning.
Correction: Repair the wheels or casters under the 3dr True fridge 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 wheels, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
- Warewashing Equipment, Determining Chemical Sanitizer Concentration (corrected on site)
Observation: The chemical sanitizer was too weak. Sanitizer observed at 50ppm quats, remade to 100ppm. Reveiwed with staff that wetting rag first then place in bucket.
Correction: Obtain a quaternary ammonium chemical test kit to ensure the sanitizing solution is maintained at the proper solution.
- Floors, Walls, and Celings - Cleanability
Observation: Wall or wall covering in behind cook line is not smooth and easily cleanable. Wall observed peeling behind stove.
Correction: Repair or replace wall or wall covering to make it smooth and easily cleanable.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: Floor under 3dr True fridge 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.
|
04/17/2015 | Routine | |
Recommended for permit renewal. Permit issued.
- Non-Food Contact Surfaces
Observation: The nonfood contact surface of the wall behind triple sink and the front of the hotboxes had 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 in Good Repair (repeated violation)
Observation: Wall under triple sink and and dish machine is not maintained in good repair. Holes observed in wall under triple sink and under dish machine, insulation exposed. PIC brought in maintenance technician and all structural issues were shown and he stated he would add FRP to walls. Wall behind cook line also observed peeling, maintenance stated he would try to add a sheet of stainless steel so the entire wall behind cooking equipment is stainless steel.
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
|
10/10/2014 | Routine | |
DIshwasher concentration higher than needed, could be adjusted lower to save on chemicals. Will bring time as a public health control policy for next inspection to setup a rolling policy for self-serve buffet in cafeteria. All tags for clams and mussels used during the school year still on file.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
Observation: The nonfood-contact surfaces of the following equipment were observed soiled with an accumulation of grease, food residue, and/or other debris: under fryers.
Correction: Maintain nonfood-contact surfaces of equipment clean.
- Physical Facilities in Good Repair
Observation: Wall behind dish machine and wall behind cooking equipment are not maintained in good repair. Both walls were observed peeling, therefore they are no longer smooth and easily cleanable.
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
|
05/21/2014 | Routine | |
New low temp dishwasher installed and working properly. Observed cooling techniques and use of ice bath method to help cool turkey breast. Temperature logs maintained, observed proper handwashing techniques. Recommended for Health Dept permit renewal. Permit issued.
- Equipment - Good Repair and Proper Adjustment (corrected on site)
Observation: Vulcan mixer was observed in a state of disrepair and damaged, leaking oil from nut above mixing bowl. Maintenance notified of issue and going to repair.
Correction: Repair the Vulcan mixer 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 mixer, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
- Equipment and Utensils, Air-Drying Required (corrected on site)
Observation: Plastic cups and baking sheets were found stacked wet after cleaning and chemical sanitization. Rinse agent for ware washing machine is not working properly and PIC is looking into a different agent to better dry plasticware.
Correction: Items must be allowed to drain and air-dry before being stacked or stored to allow evaporation of chemical sanitizer and moisture that may encourage microbial growth.
- Refuse - Using Drain Plugs
Observation: The refuse container used to store refuse/recycbles has no drain plug.
Correction: Replace the drain plug to the refuse container.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: Floor in dry storage and under cook line 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.
|
10/15/2013 | Routine | |
Facility organized well.
- Non-Food Contact Surfaces
Observation: The nonfood contact surface of the baking sheet carts, area on, around and under fryers, and under shelves in dry storage had 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.
- Floors, Walls, and Celings - Cleanability
Observation: Wall or wall covering behind dishwasher is not smooth and easily cleanable.
Correction: Repair or replace wall or wall covering to make it smooth and easily cleanable.
- Physical Facilities in Good Repair
Observation: Fan cover in bathroom is not attached and not maintained in good repair
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
|
04/15/2013 | Routine | |
Had expired permit, waiting for corporate to pay for new one.
- Critical: Package Integrity* (corrected on site)
Observation: Dented can in dry storage.
Correction: Discard or return food products once the packaging is damaged or is in bad condition. Food packages must be in good condition to protect the integrity of the contents so that food is not exposed to adulteration or potential contaminants.
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site)
Observation: Unwrapped or uncovered food in the dry storage.
Correction: Protect food from cross contamination by storing food in packages, covered containers, or wrappings.
- Cloths - Wiping Cloths; Use Limitation (corrected on site)
Observation: Wiping cloths improperly stored between use.
Correction: Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
- Food - Miscellaneous Sources of Contamination
Observation: Scoop in dry goods stored with handle down.
Correction: Store scoop outside of container or with scoop up for easy retrevial. Protect food from miscellaneous sources of contamination.
- Critical: Time as a Public Health Control*
Observation: In dining room buffet for which time rather than temperature is being used as a control was not labeled or otherwise marked with a 4 hour cook, serve or discard by time.
Correction: Discard food that is not cooked and served or served if ready-to-eat within 4 hours from the point in time when the food is removed from temperature control. Clearly label or otherwise mark the food with a 4-hour cook-serve or serve by time.
- Non-Food Contact Surfaces
Observation: The nonfood contact surface of the dishwasher had accumulations of debris and cobwebs.
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Refuse - Covering Receptacles (corrected on site)
Observation: Outside refuse container was open.
Correction: Close all doors and cover all waste containers when not in continuous use.
|
01/23/2013 | Routine | |
Time is being used as temperature control for some items out on the buffet/ salad bar. Items to be held for no more than four hours above 41'F. Tuna sald 48'F but will be discarded at the end of lunch. Cooking equipment is to be conmmercial grade, microwaves, etc.
- Food Display
Observation: The food on display is not protected from contamination, items for nachos.
Correction: Protect food on display by the use of packaging
- Nonfood Contact Surfaces
Observation: Rusty shelves in the walk-in refrigerator.
Correction: Alter or replace this item to provide a surface that is free of unnecessary ledges, projections, and crevices.
- Lighting, Intensity
Observation: Several ventilation hood filter lights out.
Correction: Provide at least 50 foot candles at a surface where a food employee is working with food or working with utensils or equipment such as knives, slicers, grinders, or saws where employee safety is a factor
- Physical Facilities in Good Repair (repeated violation)
Observation: A couple of ventilation hood filters are in poor repair.
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: Ceiling vent over ice cream refrigerator and in the kitchen soiled. Ventilation hood filters soiled. Floor soiled under shelves in the walk-in refrigerator and freezer.
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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12/13/2010 | Routine | |
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