- Ventilation - Mechanical Ventilation (repeated violation)
Observation: Ventilation is not sufficient to keep rooms free of excessive heat and condensation. In warewashing room and in area of new steamer.
Correction: Provide mechanical ventilation that is sufficient enough to keep rooms free of excessive heat, steam, condensation, vapors, obnoxious odors, smoke and fumes
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: Floor/wall junctions, in warewash room and dry storage room, 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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08/28/2015 | Follow-up | |
Keep breakfast meats that are cooling separate from cooling biscuits, so to allow maximum cold air to potentially hazardous foods (meats) - cool much quicker.
- Cloths - Wiping Cloths - Use Limitation
Observation: Wiping cloths improperly stored between use. 0 ppm Chlorine in wiping cloth bucket in kitchen.
Correction: Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
- Ventilation - Mechanical Ventilation (repeated violation)
Observation: Ventilation is not sufficient to keep rooms free of excessive heat and condensation. In warewashing room and in area of new steamer.
Correction: Provide mechanical ventilation that is sufficient enough to keep rooms free of excessive heat, steam, condensation, vapors, obnoxious odors, smoke and fumes
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: Floor/wall junctions, in warewash room and dry storage room, 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.
- Critical: Pests-Controlling Pests*
Observation: Live adult roach found near entry door to kitchen, near warewasher room. Dead roach found on glue board inside warewash room.
Correction: The presence of insects, rodents, and other pests shall be controlled to minimize their presence on the premises by using methods such as trapping devices or other methods as required. NEED to BETTER CONTROL ROACHES.
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08/18/2015 | Routine | |
Reminder - when cooling in refrigeration. Put food in shallow metal pans with no covering until food reaches 41°F or below. Get as much cold air the food as possible.
Final rinse pressure for warewasher = 18 psi - ok
Floor receptacles for ice cream freezer and cold service line unit are in floor and create a cleaning obstacle.
- Ventilation - Mechanical Ventilation
Observation: Ventilation is not sufficient to keep rooms free of excessive steam and heat in kitchen and warewasher rooms. New steamer in kitchen and warewasher creat the steam and heat.
Correction: Provide mechanical ventilation that is sufficient enough to keep rooms free of excessive heat, steam, condensation, vapors, obnoxious odors, smoke and fumes
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05/07/2015 | Routine | |
Milk and yogurt on service cart in hall as students enter school for day and yogurt behind cafeteria service line are held unrefrigerated. Only yogurt tested behind service line was 39°F. Strongly suggest that all milks and yogurts be under refrigeration at all time when in storage or display. Suggest use ice to make sure to maintain temperatures of 41°F or below.
Final rinse pressure for warewasher = 15 psio - ok
- Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site)
Observation: Sausage on service line hot holding at improper temperatures.
Correction: Hot hold potentially hazardous food at 135°F or above to inhibit the growth of harmful bacteria. Can write up procedure for using time as public health control for sausage.
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02/03/2015 | Routine | |
Warewasher final rinse pressure = 25 psi - ok.
All looks good. Thanks for corrections since last inspection.
No violation noted during this evaluation. | 11/14/2014 | Routine | |
- Warewashing - Mechanical Warewashing Equipment, Wash Solution Temperature
Observation: The warewasher is not functional due to tripping breaker when in operation.
Correction: Paper service in already in progress and mechanic is on site to correct.
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles
Observation: Single service trays are stored in bags on floor at service line
Correction: Store single service items so that they are at least 6 inches off floor to avoid contamination..
- Physical Facilities in Good Repair
Observation: Utility pipes near the ceiling of the dry storage room have space around them where they go through wall.
Correction: Need to seal space around utility pipes where go through wall to avoid providing entry way for vermin.
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08/12/2014 | Routine | |
Final rinse pressure for dishwasher/warewasher = 20 psi - ok
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Sliced tomatoes (68°F) cold holding at improper temperatures, on service line.
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below. Store in cold well on service line to maintain 41°F.
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles
Observation: Nozzle head for bulk keetel cooker is laying on floor.
Correction: Store waterline nozzle so that not exposed to contamination. Keep off floor.
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02/21/2014 | Routine | |
Final rinse pressure for dishwasher/warewasher = 16 psi - ok
Chlorine sanitizer in wiping cloth bucket = 200 ppm - ok
- Food Storage - Clean and Dry Location
Observation: Food stored on the floor or food stored less than 6" above the floor. Partial box of potaotes on floor in storeroom and uncooked turkey in bag on floor in walk-in freezer.;Elevate food storage onto approved shelving with minimum 6" legs or casters.
- Plumbing System Maintained in Good Repair
Observation: Hose with nozzle attached located immediately adjacent Groen kettle.
Correction: Since hose with nozzle is located so that the end of nozzle can be stored below the flood plane of the kettle, it creates a potential back siphonage situation. Need to install a double-check valve with atmopheric break back flow prevention device on this hose with nozzle attached. If this situation is noted during next inspection, the violation will be counted as a critical violation.
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11/26/2013 | Routine | |
New dishwasher installed - works well
Chlorine sanitizer in wiping cloth bucket - 200 PPM -ok
Final rinse for dishwasher = 22 psi - ok
- Critical: Cooling* (corrected on site)
Observation: Sausage and chicken noted not being adequately cooled to prevent the growth of harmful bacteria.
Correction: Cool potentially hazardous foods from 135°F to 70°F within 2 hours and within a total of 6 hours from 135°F to 41°F. 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.
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08/23/2013 | Routine | |
Dishwasher/warewasher to be replaced this summer.
Final rinse pressure = 25 PSI - ok
Chlorine sanitizer for wiping clothes = 200 PPM - ok
Plate temperature in dishwasher - min. of 160°F proven by temperature strip -ok
- Warewashing - Mechanical Warewashing Equipment, Wash Solution Temperature
Observation: The dishwasher/warewasher (stationary, rack, duel temperature machine) wash temperature is 140-144°F.
Correction: The minimum wash temperature should be 150°F. Need to check adjustment of water heater and correct or repair as necessary.
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04/18/2013 | Routine | |
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