- Jewelry - Prohibition
Observation: Employees wearing jewelry on their arms and hands while preparing food.
Correction: Ensure employees are not wearing jewelry on their arms and hands while preparing food. This section does not apply to a plain ring such as a wedding band.
- Temperature - Food Temperature Measuring Devices - Provided
Observation: The person in charge could not provide a food temperature measuring device.
Correction: Obtain at least one food temperature measuring device so employees can properly monitor the temperature of food items in the establishment.
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01/20/2016 | Routine | |
Main kitchen only used for partial service during summer semester.
- 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.
- Handwashing - Using a Handwashing Lavatory - No Other Purpose (repeated violation)
Observation: The handwash station is being used as a dump station.
Correction: The handwash facility identified above is to be used for washing hands only
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07/02/2015 | Routine | |
- Cooling Methods (corrected on site)
Observation: Food containers for cooling food are arranged so as not allow for maximum heat transfer: tightly wrapped containers.
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.
- Equipment - Cutting Surfaces
Observation: The cutting board(s) along the coffee station prep table are heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
Correction: Resurface or discard and replace the cutting boards to provide a food contact surface that is smooth, easily cleaned and sanitized.
- Handwashing - Using a Handwashing Lavatory - No Other Purpose (corrected on site)
Observation: The handwash station at the coffee station is being used to clean equipment and utensils.
Correction: The handwash facility identified above is to be used for washing hands only
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03/02/2015 | Routine | |
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Garlic and butter/oil cold holding at improper temperatures.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
- Critical: Sanitizer - Criteria/Chemicals for food contact* (corrected on site)
Observation: Sanitizer being applied to food contact surfaces does not meet the requirements of 40 CFR 180.940:>400ppm
Correction: Utilize only the concentration that meet the requirements of 40 CFR 180.940 when applying to food contact surfaces
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10/07/2014 | Routine | |
- Cooling, Heating, and Holding Capacities (corrected on site)
Observation: Open unit is not maintaining potentially hazardous foods 41°F or below.
Correction: Replace to ensure food items are held at the proper cold holding temperature of 41°F or below . Improper food storage temperatures are a major contributing factor to foodborne illness.
- Critical: Equipment and Utensils - Hot Water and Chemical Sanitizing* (corrected on site)
Observation: When tested, no sanitizer or a low concentration of chemical sanitizer was found in the wiping cloth bucket storing wiping cloths used on food contact surfaces..
Correction: Provide sanitizer at proper concentration and immerse or expose food contact surfaces to sanitizing solution for adequate time.
- Handwashing - Using a Handwashing Lavatory - No Other Purpose
Observation: The handwash station is being used for purposes other than washing hands.
Correction: The handwash facility identified above is to be used for washing hands only
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06/05/2014 | Routine | |
- Linens and Napkins - Use Limitation (corrected on site)
Observation: Linens in contact with food: shell eggs .
Correction: Cease use of linens or napkins with food unless they are used to line a container for the service of foods. Linens and napkins must be replaced each time the container is refilled for a new customer.
- Cloths - Wiping Cloths - Use Limitation (corrected on site)
Observation: Wiping cloths improperly stored between use.
Correction: Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
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02/21/2014 | Routine | |
| No violation noted during this evaluation. | 10/23/2013 | Routine | |
Pre-opening inspection conducted. Permit Issued. 30-day follow-up inspection needed.
No violation noted during this evaluation. | 09/11/2013 | Routine | |
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