Kitchen is not operating during Inspection YMCA want to keep health permit
No violation noted during this evaluation. | 04/04/2016 | Risk Factor | |
Note: Kitchen not operating during Inspection YMCA wants to keep paying for a health permit
No violation noted during this evaluation. | 02/03/2016 | Routine | |
YMCA kitchen not operating during Inspection
No violation noted during this evaluation. | 11/04/2015 | Routine | |
Establishment is not providing any meals no food on establishment YMCA want to keep health permit open if status may change in the future
No violation noted during this evaluation. | 08/17/2015 | Routine | |
- Can Openers (repeated violation)
Observation: The can opener blade is not easily removable observe accumulation of grime and debris.
Correction: Provide a can opener with an easily removable blade to allow for frequent cleaning and blade replacement.
- Hand Drying Provision
Observation: No disposable towels were provided at the hand washing lavatory in the Kitchen
Correction: Hand drying devices such as individual disposable paper towels, a continuous towel system that supplies the user with a clean towel or heated air hand drying device must be provided at all hand washing lavatories to encourage proper hand washing and avoid employees to drying their hands on their clothing or other unclean materials
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04/06/2015 | Routine | |
- Can Openers
Observation: The can opener blade is not easily removable observe can opener and hood filters with accumulation of grime and debris .
Correction: Provide a can opener with an easily removable blade to allow for frequent cleaning and blade replacement.
- Distressed Merchandise, Segregation and Location
Observation: Products for credit, redemption, or return is not being stored in a separate designated area observe dented food cans
Correction: Segregate products for credit, redemption, or return (damage, spoiled or recalled items) from other food, equipment, linens and single-service and single-use articles being used in the establishment to avoid the mistaken use of these items.
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07/11/2014 | Routine | |
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Chicken Patties cold holding at improper temperatures
Correction: Discard the food and ensure that potentially hazardous foods for cold holding are maintained at 41°F or below to inhibit the growth of harmful bacteria.
- Non-Food Contact Surfaces (corrected on site)
Observation: The nonfood contact surface of the sink stricture 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.
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04/09/2014 | Routine | |
- Person in Charge (corrected on site) (repeated violation)
Observation: Unauthorized personnel in the food preparation, food storage, or warewashing areas.(YMCA non food employee entered kitchen, scooped ice from ice machine, dumped some ice out into the handsink and filled water bottle in the handsink)
Correction: Remove unauthorized personnel. The person in charge shall not permit persons unnecessary to the food establishment operation in the food preparation, food storage, or warewashing areas.
- Temperature - Food Temperature Measuring Devices - Provided
Observation: The Person in Charge could not produce an appropriate food temperature measuring device to verify cooking temperatures of thin foods such as meat patties or fish filets.
Correction: A temperature measuring device with a suitable small-diameter probe that is designed to measure the temperature of thin masses shall be provided and readily accessible to accurately measure the temperature in thin foods such as meat patties and fish filets.
- 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.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils (repeated violation)
Observation: Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces:
-EXTERIOR OF AUTOMATIC DISH MACHINE AND SHELVES
-EXTERIOR AND INTERIOR OF THE 3-VAT SINK
-SHELVING THROUGHOUT THE KITCHEN
-EXTERIOR OF THE STEAMTABLE THAT IS NOT USED
-EXTERIOR AND INTERIOR OF THE REFRIGERATOR
-INTERIOR AND EXTERIOR OF THE FOOD PREP SINK
-FLOORS UNDER AND BEHIND EQUIPMENT
-INTERIOR OF CABINETS AND DRAWERS
Correction: Maintain nonfood-contact surfaces of equipment clean.
- Handwashing - Using a Handwashing Lavatory - No Other Purpose (corrected on site)
Observation: The handwash station in the kitchen was observed used for purposes other than washing hands.(dumping ice and filling a water bottle).
Correction: The handwash facility identified above is to be used for washing hands only
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07/23/2013 | Routine | |
- Person in Charge (corrected on site)
Observation: Unauthorized personnel such as children or customers in the food preparation, food storage, or warewashing areas. (non kitchen staff member observed walking into kitchen to obtain a plate for personal lunch)
Correction: Remove unauthorized personnel. The person in charge shall not permit persons unnecessary to the food establishment operation in the food preparation, food storage, or warewashing areas.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils (repeated violation)
Observation: Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces:
-INTERIOR OF REFRIGERATOR
-ITERIOR OF DISHWARE PLASTIC CABINETS
-INTERIOR AND EXTERIOR OF UTENSIL DRAWERS
-STAINLESS STEEL COUNTER TOP
Correction: Maintain nonfood-contact surfaces of equipment clean.
- Physical Facilities in Good Repair
Observation: Light bulb out above stove area.
Correction: Repair or replace light.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: The floor of the dry storage room 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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04/30/2013 | Routine | |
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