There were no critical violations during time of inspection.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils (corrected on site)
Observation: Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: ice machine.
Correction: Maintain nonfood-contact surfaces of equipment clean.
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02/03/2016 | Routine | |
No violations. Cafeteria is in excellent sanitary condition!
No violation noted during this evaluation. | 09/24/2015 | Routine | |
Standardization inspection conducted.
- Food Storage Containers - Identified with Common Name of Food
Observation: Unlabeled food containers. (drink mix)
Correction: Label working containers with the common name of its contents. Consumers may be allergic to certain foods or ingredients. The mistaken use of an ingredient when the consumer has requested that it not be used may result in severe medical consequences. Liquid foods and granular foods may resemble cleaning compounds. The mistaken use of food from an unlabeled container could result in chemical poisoning.
- Food Storage - Clean and Dry Location
Observation: Food stored in a location where it is subject to splash, dust or other contamination. Slushie mix not covered.
Correction: Store food where it is not exposed to splash, dust, or other contamination to prevent contamination.
- Equipment and Utensils - Good Repair and Calibration
Observation: Product scoop with plug missing from handle was observed in a state of repair and condition preventing effective maintenance and easy cleaning.
Correction: Discard, replace or repair the scoop to provide proper operation, accuracy, functioning, maintenance, and cleanability per Part IV, Article 1 and 2 of this chapter.
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05/28/2015 | Routine | |
Observations discussed with the manager.
- Lighting, Intensity
Observation: Less than 10 foot candles of light was noted in the rear of the refrigerator.
Correction: Provide at least 10 foot candles at a distance of 30 inches from the floor in the walk-in refrigeration units and dry storage areas and in other areas and rooms during periods of cleaning.
- Physical Facilities in Good Repair
Observation: The ceiling over the dish machine has peeling paint and is not maintained in good repair
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
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01/29/2015 | Routine | |
Violations discussed and/ or corrected during inspection, food permit issued.
- Warewash Machines, Internal Baffles (corrected on site)
Observation: The warewashing machine is not properly equipped with baffles, curtains, or other means to minimize internal cross contamination. Installed incorrect of sequence.
Correction: Provide baffles, curtains, or other means to prevent cross contamination between the wash and rinse tanks of the warewashing machine.
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09/23/2014 | Routine | |
Violations discussed and/ or corrected during inspection.
- Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site)
Observation: Pizza/chicken hot holding at improper temperatures.
Correction: Rapidly reheat the food to 165°F and maintain at 135°F or above through the hot holding period.
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05/15/2014 | Routine | |
Violations discussed for correction, HACCP book verified and in compliance.
- Critical: Handwashing Lavatory*
Observation: There is no handwash lavatory at dishwashing room, preventing routine handwashing by food workers.
Correction: Install an additional handwash lavatory at dishwashing room 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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01/27/2014 | Routine | |
Violations discussed and/ or corrected during inspection, HACCP book verified and in compliance.
- Distressed Merchandise, Segregation and Location (corrected on site)
Observation: Products for credit, redemption, or return is not being stored in a separate designated area
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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09/24/2013 | Routine | |
Violation discussed for correction.
- Utensils - In-Use - Between-Use Storage
Observation: In-use utensils improperly stored between use.
Correction: Store in-use utensils or dispensing utensils in one of the following manners: 1) In the food with their handles above the top of the food and the container. 2) In food that is not potentially hazardous with their handles above the top of the food within containers or equipment that can be closed. 3) On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized every 4 hours. 4) In running water of sufficient velocity to flush particulates to the drain. 5) In a clean, protected location if the utensils are used only with a food that is not potentially hazardous. 6) In a container of water if the water is maintained at a temperature of at least 135°F.
- Physical Facilities in Good Repair
Observation: Ceiling above dishmachine is not maintained in good 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 (repeated violation)
Observation: Ceiling light bulb/ceiling in the kitchen 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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05/14/2013 | Routine | |
No violations, excellent. HACCP temp in compliance.
No violation noted during this evaluation. | 01/30/2013 | Routine | |
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