The "Firgidaire" 1-dr kitchen refrigerator is missing the handle.
- Light Bulbs, Protective Shielding (repeated violation)
Observation: The light bulbs in the "Frigidaire" 1-dr refrigerator and "Frigidaire" 1-dr freezer are not shielded, coated, or otherwise shatter-resistant.
Correction: Light bulbs shall be shielded, coated, or otherwise shatter-resistant in areas where there is exposed food
- Cleaning, Frequency and Restrictions (repeated violation)
Observation: Dust accumulated on the kitchen ceiling.
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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03/03/2016 | Routine | |
1. Kitchen refrigerator door is missing the handle.
2. Store wiping cloths in the sanitizer solution.
No violation noted during this evaluation. | 12/02/2015 | Risk Factor | |
1. Store ice scoop in a container.
2. Sanitize work tables and counters with the sanitizer solution.
3. Wash hands frequently.
4. Clean the microwave and convection ovens.
5. clean dry storage shelves and wells.
No violation noted during this evaluation. | 09/09/2015 | Risk Factor | |
1. Turkey and Swiss rolls were observed at 49F but served immediately.
2. Please clean the kitchen ceiling.
No violation noted during this evaluation. | 06/05/2015 | Risk Factor | |
Wash hands frequently.
Lunch is served from 11-12:45 PM
No violation noted during this evaluation. | 12/12/2014 | Risk Factor | |
The hood is not working and the hood filters are heavily dirty.
No violation noted during this evaluation. | 08/13/2014 | Risk Factor | |
- Equipment/Good Repair and Proper Adjustment
Observation: The kitchen refrigerator door handle is not maintained in a state of repair and condition that meets the requirements of materials for construction and repair and/or design.
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.
- Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils/Clean
Observation: The nonfood-contact surface of the equipment in the kitchen is not kept free of an accumulation of dust, dirt, food residue, and/or other debris.
Correction: Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. The objective of cleaning focuses on the need to remove soil from nonfood contact surfaces so that pathogenic microorganisms will not be allowed to accumulate and insects and rodents will not be attracted.
- Handwashing Sink, Installation
Observation: The self-closing, slow-closing, or metering faucet did not provide a flow of water for at least 15 seconds without the need to reactivate the faucet (women's rest-room sink on right).
Correction: A self-closing, slow-closing, or metering faucet shall provide a flow of water for at least 15 seconds without the need to reactivate the faucet. An adequate flow of warm water will cause soap to lather and aid in flushing soil quickly from the hands. An inadequate flow or temperature of water may lead to poor handwashing practices by food employees.
- Handwashing Sink/Using/Operation and Maintenance
Observation: The handwashing sink in the infant area observed being used for purposes other than handwashing.
Correction: A handwashing sink may not be used for purposes other than handwashing. Sinks used for food preparation and warewashing can become sources of contamination if used as handwashing facilities by employees returning from the toilet or from duties which have contaminated their hands.
- Light Bulbs, Protective Shielding
Observation: The light bulb in the freezer is not shielded, coated, or otherwise shatter-resistant.
Correction: Light bulbs shall be shielded, coated, or otherwise shatter-resistant in areas where there is exposed food
- Cleaning, Frequency and Restrictions
Observation: The following physical facilities are not cleaned as often as necessary to keep them clean:
- floors and walls under and behind equipment
- vents in the hood
- ceilings and light fixtures
- walls in the rest-rooms and behind doors in the rest-rooms.
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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04/03/2014 | Routine | |
Raw eggs must be stored below ready to eat foods (corrected).
No violation noted during this evaluation. | 11/21/2013 | Risk Factor | |
1. Raw egg stored over breads, milk and other ready-to-eat (RTE)-foods in "Frigidaire" 1-door refrigerator - (corrected).
2. Hood filters are in need of cleaning.
3. Replace moldy caulk on infant's room hand sink.
4. Three (3)-compartment sink was set up: Wash, sanitize & rinse - (corrected).
5. The PIC did not have original CFM-card at the time of inspection.
- Critical: Potentially Hazardous Food, Cold Holding (corrected on site)
Observation: Milk cold holding at the improper temperature of 48 in "Summit" infant's room refrigerator.
Correction: (discarded) - Except during preparation, cooking, or cooling, or when time is used as the public health control as specified under section 3-501.19, and except as specified under paragraph (B) of this section, Potentially Hazardous Food (Time/Temperature Control for Safety Food) shall be maintained at 5ºC (41ºF) or less. Bacterial growth and/or toxin production can occur if potentially hazardous food (time/temperature control for safety food) remains in the temperature "Danger Zone" of 5ºC to 57ºC (41ºF to 135ºF) too long. Up to a point, the rate of growth increases with an increase in temperature within this zone. Beyond the upper limit of the optimal temperature range for a particular organism, the rate of growth decreases. Operations requiring heating or cooling of food should be performed as rapidly as possible to avoid the possibility of bacterial growth.
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07/19/2013 | Risk Factor | |
- Equipment/Good Repair and Proper Adjustment
Observation: The kitchen refrigerator door handle is not maintained in a state of repair and condition that meets the requirements of materials for construction and repair and/or design.
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.
- Handwashing Sink, Installation
Observation: The self-closing, slow-closing, or metering faucet did not provide a flow of water for at least 15 seconds without the need to reactivate the faucet [women's right sink].
Correction: A self-closing, slow-closing, or metering faucet shall provide a flow of water for at least 15 seconds without the need to reactivate the faucet. An adequate flow of warm water will cause soap to lather and aid in flushing soil quickly from the hands. An inadequate flow or temperature of water may lead to poor handwashing practices by food employees.
- Light Bulbs, Protective Shielding
Observation: The light bulb in the freezer is not shielded, coated, or otherwise shatter-resistant.
Correction: Light bulbs shall be shielded, coated, or otherwise shatter-resistant in areas where there is exposed food
- Intensity/Lighting
Observation: The light intensity is below 50 foot candles where a food employee is working with food [kitchen, some burnt out light bulbs].
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
- Controlling Pests
Observation: Insect, rodent, and/or other pest harborage conditions exist on the premises [some mouse droppings observed].
Correction: The presence of insects, rodents, and other pests shall be controlled to minimize their presence on the premises by eliminating harborage conditions. Insects and other pests are capable of transmitting disease to man by contaminating food and food-contact surfaces. Effective measures must be taken to control their presence in food establishments.
- Cleaning, Frequency and Restrictions
Observation: The kitchen floor, wall, and cabinetry are not cleaned as often as necessary to keep them clean.
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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03/13/2013 | Routine | |
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