Informed by Chef Don about parts on order for repair of walk-in doors and light bulbs under hood system.
- Equipment - Good Repair and Proper Adjustment
Observation: Small leak observed from pipe under three compartment sink.
Correction: Repair the pipe under three compartment sink to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability per Part IV, Article 1 and 2 of this chapter. If unable to repair the pipe, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
- Physical Facilities in Good Repair
Observation: Opening observed in wall near side hood system where clock is located. observed opening in tile in pots and pans closet.
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities. Repair openings in wall and ceiling tile.
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01/13/2016 | Routine | |
Facility recommended for permit renewal. Food permit, copy of receipt and copy of application issued.
- Critical: Cooling* (corrected on site)
Observation: Stock noted not being adequately cooled to prevent the growth of harmful bacteria. Stock cooling inside Hobart refigerator 4.
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.
- Physical Facilities in Good Repair
Observation: Wall behind dishwasher in need of repair due to cracking and peeling paint.
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
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09/16/2015 | Routine | |
Observed students properly washing hands between different tasks.
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site)
Observation: Raw animal food stored on shelf with ready-to-eat (RTE) food in the refrigeration unit.
Correction: Separate raw animal foods during storage, preparation, holding, and display from raw RTE food including other raw animal food such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food.
- Food Storage - Clean and Dry Location
Observation: Food stored on the floor. Or Food stored less than 6"" above the floor. Boxes stored on floor in walk-in units.
Correction: Elevate food storage onto approved shelving with minimum 6"" legs or casters.
- Equipment - Good Repair and Proper Adjustment
Observation: Door latches for walk-ins need repair. Doors not closing properly.
Light fixture in pots/pans room in need of repair.
Correction: Repair the door latches for walk-ins and light fixture to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability per Part IV, Article 1 and 2 of this chapter. If unable to repair the door latches for walk-ins and light fixture in pots/pans room, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: The door gasket of the True refrigerator is torn/damaged.
Correction: Repair or replace the True refrigerator door gasket in accordance with the manufacturer's specifications.
- Lighting, Intensity
Observation: Two light bulbs out under hood systems.
Correction: Provide at least 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
- Physical Facilities in Good Repair
Observation: Opening observed in wall in pots/pans room.
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
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04/07/2015 | Routine | |
Dishwasher-wash 152 degrees, rinse 180 degrees. Test strips available for checking sanitizer. Thermometers are stored inside all refrigeration units. Product is labeled properly and separated. Check with chef concerning hood system cleaning frequency. Facility recommended for permit. Food permit, copy of receipt and copy of application issued to Chef Averso.
- Critical: Package Integrity* (corrected on site)
Observation: Dented canof Crushed tomatoes and peeled tomatoes in juice stored on shelf.
Correction: Discard or return food products once the packaging is damaged or is in bad condition. Food packages must be in good condition to protect the integrity of the contents so that food is not exposed to adulteration or potential contaminants.
- Equipment - Good Repair and Proper Adjustment
Observation: Hobart refigerator used for baking class was observed in a state of disrepair and damaged due to refrigerator holding at improper temp.
Correction: Repair the Hobart refrigerator used for baking class to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability per Part IV, Article 1 and 2 of this chapter. If unable to repair the refrigerator, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
- Equipment - Good Repair and Proper Adjustment
Observation: The door gasket of the Hobart 2 door fridge is starting to tear.
Correction: Repair or replace the Hobart 2 door fridge door gasket in accordance with the manufacturer's specifications.
- Equipment and Utensils, Air-Drying Required
Observation: Plastic containers stacked wet on shelf.
Correction: Items must be allowed to drain and air-dry before being stacked or stored to allow evaporation of chemical sanitizer and moisture that may encourage microbial growth.
- Lighting, Intensity
Observation: Light out under side hood system.
Correction: Provide at least 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
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09/24/2014 | Routine | |
Red container sanitizer for wiping cloths registered at 100ppm. Walk-in cooler temperature registered at 36 degrees and walk-in freezer temperature registered at -4 degrees. Spoke with chef concerning door gasket on walk-in cooler which is scheduled to be repaired. Refrigeration and product checked is holding at proper temperatures. Observed Culinary students during inspection practicing good personal hygiene practices and handling product properly. Facility recommended for permit. Food permit, copy of receipt and copy of application issued.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
Observation: Inside of McCall refrigerator #2 in need of cleaning. No product stored inside of unit during inspection.
Correction: Clean and sanitize these surfaces for food contact.
- Mops - Drying Mops
Observation: Observed wet mops stored on floor.
Correction: Wet use maintenance items such as mops must be hung in a position that allows them to air dry so they are not allowed to grow contamination which can then be spread through the establishment at the next use.
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09/04/2013 | Routine | |
Refirgeration and product checked during inspection are holding at proper temperatures. Observed students with proper attire and handling product properly during inspection.
- Utensils - In-Use; Between-Use Storage
Observation: Ice scroop improperly stored ontop of ice machine.
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 140°F and the container.
- Pressure Measuring Devices, Mechanical Warewashing Equipment (repeated violation)
Observation: The pressure gauge on the supply line for the hot water sanitizing rinse of the warewashing machine is not (accurate/properly scaled). The pressure gauge was registering at 40psi.
Correction: Alter or replace the pressure gauge so that it is scaled in increments of 1 PSI or smaller, and is accurate within +/- 2 PSI in the 15-25 range.
- Warewashing - Mechanical Warewashing Equipment, Wash Solution Temperature
Observation: The rinse temperature of the high temperature sanitizing ware wash machine is not meeting the manufacturer's specifications. The minimum temperature is 180 degrees while the actual temperature was registering at 147 degrees.
Correction: Discontinue the use of the ware wash machine until it is working properly. Initiate manual wash, rinse, and sanitize method to properly clean equipment and utensils. To minimize workload you can move to all single service utensils.
- Lighting, Intensity (repeated violation)
Observation: Less than 50 foot candles of light was noted under hood systems 3-5.
Correction: Provide at least 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
- Critical: Pests - Controlling Pests*
Observation: Observed roaches inside test strip box attached to wall.
Correction: When pests are found use methods to such as trapping devices or other means of pest control. Insects and other pests are capable of transmitting disease to man by contaminating food and food-contact surfaces.
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02/25/2013 | Routine | |
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