| No violation noted during this evaluation. | 12/02/2015 | Routine | |
- Critical: Toxics - Common Name/working Containers of Toxics* (corrected on site)
Observation: Working containers of windex are not properly labeled.
Correction: Working containers of toxic items are to be properly labeled with contents. Identification of these containers with the common name of the material helps prevent the dangerous misuse of the contents.
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09/17/2015 | Routine | |
- Critical: Eating, Drinking, or Using Tobacco*
Observation: The employee (cook) is drinking from an uncovered container in the food preparation area observe water and coffee cups open with out covers
Correction: Employees may drink from a closed beverage container if the container is handled to prevent contamination of (1) The employee's hands, (2) The container, and (3) Exposed food, clean equipment, utensils, and linens, and unwrapped single-service and single-use articles.
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04/16/2015 | Routine | |
| No violation noted during this evaluation. | 12/08/2014 | Routine | |
| No violation noted during this evaluation. | 09/18/2014 | Routine | |
| No violation noted during this evaluation. | 05/20/2014 | Routine | |
Milk that was delivered today above proper cold holding temperature. Refrigerate milk upon arrival.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Milk delivered this morning in the 2-door reach in, the milk cooler and the reach in Room #116 cold holding at improper temperatures.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria. Refrigerate product immediately upon arrival.
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11/18/2013 | Risk Factor | |
- Cloths - Wiping Cloths - Use Limitation
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 Storage - Clean and Dry Location
Observation: Food stored on the floor or food stored less than 6" above the floor.(rice in dry storage area);Elevate food storage onto approved shelving with minimum 6" legs or casters.
- Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site)
Observation: Green beans and spaghetti on the hot holding line hot holding at improper temperatures.
Correction: Discard the food and ensure that potentially hazardous foods for hot holding are maintained at 135°F or above to inhibit the growth of harmful bacteria. Use time as a public health control until the unit is repaired.
- Equipment - Fixed Equipment, Spacing or Sealing (repeated violation)
Observation: The 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.
- Warewashing Equipment, Determining Chemical Sanitizer Concentration
Observation: A sanitizer test kit is not being used to ensure the chemical sanitizing solution(s) are at the proper concentration. (EARLY HEAD START CLASSROOM).
Correction: Use a chlorine chemical test kit to ensure the sanitizing solution is maintained at the proper solution.
- Plumbing System Maintained in Good Repair
Observation: Plumbing connections under the two compartment sink are leaking.
Correction: Plumbing systems and components shall be maintained in good repair.
- Plumbing System Maintained in Good Repair
Observation: The sink basin at the two compartment sink is slow to drain.
Correction: Plumbing systems and components shall be maintained in good repair.
- Light Bulbs Protective Shielding (repeated violation)
Observation: Light bulbs in kitchen not shielded, coated, or otherwise shatter-resistant.
Correction: Shield or replace light bulb with a coated or shatter-resistant bulb.
- Premises - Maintaining Premises - Unnecessary Items and Litter
Observation: The storage closet across the hall observed with unnecessary items to the operation or maintenance of the establishment. (computers etc).
Correction: Remove all unnecessary items from the facility. The presence of unnecessary articles, including equipment which is no longer used, makes regular and effective cleaning more difficult and less likely. It can also provide harborage for insects and rodents.
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09/17/2013 | Routine | |
APPROVED FOR HEALTH PERMIT
- 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.
- Equipment - Fixed Equipment, Spacing or Sealing
Observation: The 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.
- Light Bulbs Protective Shielding
Observation: Light bulb in kitchen not shielded, coated, or otherwise shatter-resistant.
Correction: Shield or replace light bulb with a coated or shatter-resistant bulb.
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08/29/2013 | Pre-Opening | |
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