Inspection for the renewal of the health permit.
- Non-Food Contact Surfaces
Observation: The nonfood contact surface of theslide door tracks under the small prep tableand the back kitchen hand wash sink (rusting spots) have accumulations of grime and debris.
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Physical Facilities in Good Repair
Observation: Ceiling (roof) is not maintained in good repair. Leak and chipping paint in the kitchen ceiling. Repair leak first and then fix ceiling. Also, water leaking from air vent over dishroom door and also water leaking into some light fixtures?!?!?! (SAFETY!!!)
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: Floors and walls insome areas of the kitchen (like under and behind the cooks line) noted in need of cleaning. (power washing is already scheduled)
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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11/19/2015 | Routine | |
| No violation noted during this evaluation. | 07/27/2015 | Risk Factor | |
Inspection for the health permit renewal. Facility has nor food prep. Facility is a commissary where foods are delivered and from which these foods are distributed to individual cottages.
No violation noted during this evaluation. | 12/01/2014 | Routine | |
- Food Storage - Clean and Dry Location
Observation: Personal foods (carry out from restaurants) stored in a location where it is subject to spilling onto culinary arts foods
Correction: Store personal foods with the name , date of foods and in a containers that prevents spilling onto culinary foods.
- Equipment - Non-Food Contact Surfaces and Utensils
Observation: Whit plastic slide tray of the ice machine (pink mold).
Correction: Clean the surface of ice machine at any time when contamination may have occurred, at least every 24 hours, before restocking the consumer self-service equipment/utensils, or per manufacturer specifications.
- Non-Food Contact Surfaces
Observation: The nonfood contact surface of the following items have accumulations of grime and debris:
-slide door tracks under counter
-lower shelf of pot / pan prep table
-utility drawers
-tables / shelves in side kitchen
-side of and wheels of the SUPERIOR 3 door cooler
-window ledges of the store room and the dish room.
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Critical: Water Capacity* (corrected on site)
Observation: Water heater observed turned off or not set at the proper temperature.
Correction: Ensure that water heater is turned on and set at proper operating temperature.
- Physical Facilities in Good Repair (repeated violation)
Observation: Tube light n commissary 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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05/23/2014 | Routine | |
Inspection for the Health Permit renewal.
- Non-Food Contact Surfaces
Observation: Commissary:The nonfood contact surface of the Table behind the slicer needs cleaning and has accumulations of grime and debris.
Culinary: the under the counter sliding door tracks are dirty (crumbs / debris)
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: Commissary walk-in floor needs cleaning and was 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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12/16/2013 | Routine | |
- Physical Facilities in Good Repair
Observation: One set of ceiling tube lamps 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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09/27/2013 | Routine | |
Food safety class conducted for students in the culinary class. Also, since the walk-in cooler and the 3 door cooler were holding just at 41 degrees internal temperature of foods, the inspector suggested leaving the food test thermometer in foods in these coolers overnight to make sure they were holding a little cooler.
- Hand Drying Provision
Observation: No disposable towels were provided at the hand washing lavatory in the commissary hand wash sink
Correction: Hand drying devices such as individual disposable paper towels, a continuous towel system that supplies the user with a clean towel or heated air hand drying device must be provided at all hand washing lavatories to encourage proper hand washing and avoid employees to drying their hands on their clothing or other unclean materials
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: Floor and tile wall and window shelf all behind the end of the walk-in needs to be cleaned..
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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04/15/2013 | Routine | |
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