Snack area called Just Around the Corner was closed starting Nov. 4th and will not reopen in this area unless they decide to offer only pre-packaged food. Snack area may be relocated to an area beside a hand sink but cafeteria manager will notify me if this occurs.
- Equipment and Utensils - Good Repair and Calibration (repeated violation)
Observation: The water temperature gauges (wash temp and final rinse gauge) on the hot water dishwasher are not in good repair and/ or not accurate in the range of use.
Correction: Repair, replace, and/or maintain the calibration of gauges for accuracy and function in the intended range of use.
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11/10/2015 | Follow-up | |
Notify me when handwashing has been added in the Just Around the Corner area.
- Equipment and Utensils - Good Repair and Calibration
Observation: The water temperature gauges (wash temp and final rinse gauge) on the hot water dishwasher are not in good repair and/ or not accurate in the range of use.
Correction: Repair, replace, and/or maintain the calibration of gauges for accuracy and function in the intended range of use.
- Critical: Handwashing Lavatory*
Observation: There is no handwash lavatory in the front of the cafeteria (snack area called Just Around the Corner), preventing routine handwashing by food workers. Worker is taking money and stocking food in this area.
Correction: Install an additional handwash lavatory in the above area to allow convenient use by food workers. Prior to installing additional plumbing fixtures the permit holder must apply and gain approval through the necessary regulatory agencies.
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10/20/2015 | Routine | |
| No violation noted during this evaluation. | 04/29/2015 | Routine | |
- Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site)
Observation: Hot holding at improper temperatures: mashed potatoes in hot holding cabinet are 122 F to 130 F.
Correction: Rapidly reheat the food to 165°F and maintain at 135°F or above through the hot holding period. Mashed potatoes reheated in steamer during inspection.
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11/06/2014 | Routine | |
| No violation noted during this evaluation. | 05/06/2014 | Risk Factor | |
- Critical: Toxics - Storage of Toxic Containers* (corrected on site)
Observation: Containers of chemicals are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items. Chemicals above single service items and clean portion of dishwashing area.
Correction: Containers of chemicals must be located in an area that is not above food, equipment, utensils, linens or single service items. Chemicals moved during inspection.
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10/16/2013 | Risk Factor | |
- Cooling Methods (corrected on site)
Observation: Food containers for cooling food are arranged so as not allow for maximum heat transfer. Pasta still hot (65 F) and tightly covered with plastic wrap in walk-in refrigerator cannot cool properly.
Correction: Arrange the food containers in the refrigeration equipment to provide maximum heat transfer through the container walls. Loosely cover or uncover the food if protected from overhead contamination during the cooling period to facilitate heat transfer from the surface of the food. Pasta container uncovered during inspection to allow for proper cooling.
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04/30/2013 | Routine | |
3- door refrigerator is holding food at 41 F or below.
No violation noted during this evaluation. | 11/29/2011 | Follow-up | |
Call when 3-door refrigerator is holding temperature.
- Critical: Cooling* (corrected on site)
Observation: Cooked pan of eggs noted not being adequately cooled to prevent the growth of harmful bacteria. Hot pan of eggs placed tightly covered in the 3-door refrigerator - after about 1 1/2 hrs one pan of eggs is still 90 F. Leftover sausage patties also tightly covered in the walk-in are 55 F.
Correction: Cool potentially hazardous foods from 135°F to 70°F within 2 hours and from 70°F to 41°F or below within 4 hours. A longer time for cooling allows an ideal situation for bacterial growth. This has been shown to be the major contributing factor in many foodborne illnesses. Pans of eggs discarded, sausage uncovered and moved to the walk-in.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Cold holding at improper temperatures: 3-door refrigerator in back is holding food around 47 F. Sliced cheese 47 F.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria. Potentially hazardous food in this refrigerator moved to another refrigerator during inspection.
- Critical: Toxics - Storage of Toxic Containers* (corrected on site)
Observation: Containers of chemicals are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items. Spray bottle of chemical on top of work table.
Correction: Containers of chemicals must be located in an area that is not above food, equipment, utensils, linens or single service items. Spray bottle moved during inspection.
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10/26/2011 | Risk Factor Assessment | |
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