- Physical Facilities/Repairing
Observation: The ceiling vent near the front of the walk-in refrigerator was observed rusted and in need of painting and/or replacing.
Correction: Physical facilities shall be maintained in good repair. Poor repair and maintenance compromises the functionality of the physical facilities. This requirement is intended to ensure that the physical facilities are properly maintained in order serve their intended purpose.
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01/15/2016 | Routine | |
Chlorine sanitizer in the 3-compartment sink checked for proper concentration using the provided test strips.
No violation noted during this evaluation. | 09/17/2015 | Risk Factor | |
- Light Bulbs, Protective Shielding
Observation: The protective light shield in the warewashing area was observed missing.
Correction: Light bulbs shall be shielded, coated, or otherwise shatter-resistant in areas where there is exposed food
- Intensity/Lighting
Observation: Several lights in between the cook-line and service line observed not working properly.
Correction: The light intensity shall be at least 540 lux (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. Lighting levels are specified so that sufficient light is available to enable employees to perform certain functions such as reading labels
- Intensity/Lighting
Observation: Several lights in the walk-in refrigerator and walk-in freezer observed not working properly.
Correction: The light intensity shall be at least 108 lux (10 foot candles) at a distance of 75 cm (30 inches) above the floor, in the walk-in refrigeration units and dry food storage areas and in other areas and rooms during periods of cleaning. Properly distributed light makes the need for cleaning apparent by making accumulations of soil conspicuous.
- Cleaning, Frequency and Restrictions
Observation: The corners of the floor in the walk-in refrigerator were observed in need of cleaning.
Correction: Physical facilities shall 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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03/23/2015 | Routine | |
| No violation noted during this evaluation. | 10/15/2014 | Risk Factor | |
- Equipment/Good Repair and Proper Adjustment
Observation: The employee hand sink was in need of sealing to adjoining wall.
Correction: Equipment shall be maintained in a state of repair and condition that meets the requirements specified under Parts 4-1 [Materials for Construction and Repair] and 4-2 [Design and Construction]. Proper maintenance of equipment to manufacturer specifications helps ensure that it will continue to operate as designed. Failure to properly maintain equipment could lead to violations of the associated requirements of the Code that place the health of the consumer at risk. For example, refrigeration units in disrepair may no longer be capable of properly cooling or holding potentially hazardous (time/temperature control for safety) foods at safe temperatures.
- Refuse/Maintaining Refuse Areas and Enclosures
Observation: The storage area and/or enclosure for refuse, recyclables, or returnables is not maintained free of unnecessary items and/or clean. Stacked milk crates were stored next to back door of cafeteria.
Correction: A storage area and enclosure for refuse, recyclables, or returnables shall be maintained free of unnecessary items, as specified under section 6-501.114, and clean. Proper storage and disposal of garbage and refuse are necessary to minimize the development of odors, prevent such waste from becoming an attractant and harborage or breeding place for insects and rodents, and prevent the soiling of food preparation and food service areas. Improperly handled garbage creates nuisance conditions, makes housekeeping difficult, and may be a possible source of contamination of food, equipment, and utensils.
- Refuse/Toilet Room Receptacle, Covered
Observation: There is no covered receptacle in the toilet room used by females.
Correction: A toilet room used by females shall be provided with a covered receptacle for sanitary napkins. Garbage containers should be available wherever garbage is generated to aid in the proper disposal of refuse.
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04/25/2014 | Routine | |
Hot water of 100 F was not found at the kitchen hand washing sink, the employee rest-room hand sink, nor the mop sink. Repairmen were on-site working on the boiler.
Label the spray bottle in the storage room.
- Critical: Potentially Hazardous Food, Cold Holding
Observation: Yogurt packages cold holding at the improper temperature of 44 F in the open display case refrigerator. Adjust the unit to a colder setting to maintain foods 41 F throughout the day. Do not place foods in this unit that are cooling. Do not stack packages of salads that are cooling on top of one another. Do not block the air vents of this unit with trays of food. If leftovers of salad remain after lunch
Correction: ensure that they have cooled to 41 F within four hours of preparation, if not, discard. If the yogurts and cheese sticks in this unit do not re-chill to 41 F within four hours relocate them to the walk-in refrigerator and do not store any potentially hazardous foods in this unit until it can hold them at 41 F or below.
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10/17/2013 | Risk Factor | |
1. Repair or replace rusty hand- and mop sinks.
2. Remove non-functional heated cabinet from the facility.
- Hand Drying Provision (corrected on site)
Observation: Bathroom handwashing sink is not provided with individual, disposable towels
Correction: a continuous towel system that supplies the user with a clean towel
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04/22/2013 | Routine | |
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