Violations discussed for correction.
- Equipment - Non-Food Contact Surfaces and Utensils
Observation: Surfaces of the can opener was in contact with non-potentially hazardous food items that were observed soiled with accumulations of grime and debris.
Correction: Clean the surface of can opener 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 cooler gaske has 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.
- Backflow Prevention Device, Design Standard
Observation: The use of a backflow prevention device rather than an air gap was observed for the spray hose.
Correction: Provide the approved backflow or backsiphonage device for the specific application and type of device to prevent contamination of the drinking water system.
- Handwashing Signage/Handwashing Facilities (repeated violation)
Observation: A sign or poster that notifies food employees to wash their hands is not provided at all lavatories used by food employees
Correction: Provide a sign or poster that notifies food employees to wash their hands at all handwashing lavatories used by food employees.
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03/28/2016 | Routine | |
Violations discussed for correction.
- Critical: Package Integrity* (corrected on site)
Observation: Food packages are not in good condition or the integrity of the package contents are not protected from adulteration or potential contaminants (ex: dented food cans)
Correction: Discard or return to distributor any food packages that are not in good condition or the integrity of the package contents are not protected from adulteration or potential contaminants.
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site)
Observation: Unwrapped or uncovered food in the walk-in refrigerator.
Correction: Protect food from cross contamination by storing food in packages, covered containers, or wrappings.
- Food Storage Containers - Identified with Common Name of Food
Observation: Unlabeled food containers. (sugar)
Correction: Label working containers with the common name of its contents. Consumers may be allergic to certain foods or ingredients. The mistaken use of an ingredient when the consumer has requested that it not be used may result in severe medical consequences. Liquid foods and granular foods may resemble cleaning compounds. The mistaken use of food from an unlabeled container could result in chemical poisoning.
- Critical: Food - Consumption of Raw or Undercooked Animal Foods (corrected on site)
Observation: A review of the menu with the foodservice operator indicates that there is no consumer advisory for the shell eggs that may be served raw and/or undercooked
Correction: If an animal food such as beef, eggs, fish, lamb, milk, pork, poultry, or shellfish is served or sold raw or undercooked the permit holder shall inform consumers of the significantly increased risk of consuming such foods by way of a disclosure and reminder using brochures, deli case or menu advisories, label statements, table tents, placards, or other effective written means.
- Warewashing - Mechanical Warewashing Equipment, Hot Water Sanitization Temperatures (corrected on site)
Observation: The water temperature in the manifold servicing the high temperature ware wash machine was below the minimum allowable level of 180ºF. The thermometer read <168ºF>.
Correction: Immediately discontinue the use of the machine until it is operating in accordance with minimum requirements. Initiate manual wash, rinse, and sanitize method to properly clean and sanitize equipment and utensils.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils* (corrected on site)
Observation: The following equipment food-contact surfaces were observed soiled to sight and touch: can-opener and heavy duty mixer..
Correction: Clean and sanitize these surfaces for food contact.
- Critical: Backflow Prevention Device, When Required* (corrected on site)
Observation: Observed a hose attached to a faucet fixture. The hose extended below the flood rim level of the steam kettle.
Correction: Install an approved backflow prevention device or alter the length of the hose to provide the necessary separation between the water supply and the flood rim level of the sink basin. The minimum allowable separation distance must be at least 2x the diameter of the water supply inlet and at least 1 inch.
- Handwashing - Using a Handwashing Lavatory (corrected on site)
Observation: The handwashing facility located at the hamburger grill is blocked, preventing access by employees for easy handwashing.
Correction: Access to the handwashing facility identified above is to be available during all hours of operation. Remove the utensils preventing its use.
- Handwashing Signage/Handwashing Facilities
Observation: A sign or poster that notifies food employees to wash their hands is not provided at all lavatories used by food employees. (hamburger grill)
Correction: Provide a sign or poster that notifies food employees to wash their hands at all handwashing lavatories used by food employees.
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11/19/2015 | Routine | |
Minimal food service today
No violation noted during this evaluation. | 07/09/2015 | Routine | |
Observations discussed with managers.
- Non-Food Contact Surfaces
Observation: The nonfood contact surface of the pizza statiion's handsink has accumulations of grime and debris along the faucet and backsplash of sink.
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Prohibitions - Single Service (corrected on site)
Observation: A clean cutting board was found stored to dry on the handles of a prep sink.
Correction: Discontinue storage of clean equipment and utensils in a location subject to contamination.
- Ventilation Systems - Cleaning Ventilation Systems - Nuisance and Discharge Prohibition
Observation: Some of the vent filters in the hood systems are in need of cleaning.
Correction: Maintain hood system vent filters in a clean condition.
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03/24/2015 | Routine | |
Violations discussed with manager. Overall kitchen and all food prep stations are in very good sanitary condition.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
Observation: Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: bottom interior of the dessert upright unit is in need of some cleaning.
Correction: Maintain nonfood-contact surfaces of equipment clean.
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10/29/2014 | Routine | |
Violations discussed. Employee health and training records also reviewed / discussed with Foodservice Facility Managers.
- Cloths - Wiping Cloths - Use Limitation (corrected on site)
Observation: Wiping cloths improperly stored between use (at sandwich making area).
Correction: Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
- Temperature Measuring Devices (corrected on site)
Observation: The temperature measuring device located in an upright refrigerator, currently used for desserts, is not easily readable.
Correction: Provide an easily readable thermometer so employees can accurately read the thermometer.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: The floor below some of the shelving racks in the dry storage room is 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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07/14/2014 | Routine | |
Violations discussed with mangers.
- Food Storage Containers - Identified with Common Name of Food (corrected on site)
Observation: Unlabeled squeeze bottle, stated to be Olive Oil.
Correction: Label working containers with the common name of its contents. Consumers may be allergic to certain foods or ingredients. The mistaken use of an ingredient when the consumer has requested that it not be used may result in severe medical consequences. Liquid foods and granular foods may resemble cleaning compounds. The mistaken use of food from an unlabeled container could result in chemical poisoning.
- Cloths - Wiping Cloths - Use Limitation (corrected on site)
Observation: Wet wiping cloth laying on a prep table, improperly stored between use.
Correction: Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Macaroni cold holding at improper temperatures.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
- Non-Food Contact Surfaces
Observation: The door handle of upright refrigerator unit #5 is not clean. The backsplash behind the handsink in the pasta/pizza prep station is not clean.
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
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04/10/2014 | Routine | |
Thermostat adjusted to lower air temperature in produce walk-in refrigerator. Employee illness reporting forms reviewed in employee files and are complete. Food service area in good sanitary condition!
- Utensils - In-Use - Between-Use Storage
Observation: Ice scoops improperly stored between use.
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 135°F.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Temperature controlled foods in produce walk-in refrigerator cold holding at improper temperatures
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below.
- Critical: Backflow Prevention Device, When Required*
Observation: Backflow or backsiphonage prevention device not available on threaded faucet as required by law. (hose under pressure connected to threaded faucet in dishmachine room )
Correction: Provide a backflow or backsiphonage prevention device on all threaded faucets. (double check valve with atmospheric vent )
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11/06/2013 | Routine | |
Observations discussed with manager. Kitchen is in good sanitary condition. Most of the foodservice areas of the kitchen are closed due to summer break. Kitchen is only open during summer camp sessions. Full kitchen re-opens in September with fall classes.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils (corrected on site)
Observation: Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: can opener holder.
Correction: Maintain nonfood-contact surfaces of equipment clean.
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles (corrected on site)
Observation: An oven rack was found stored on the floor beside the convection oven
Correction: Store the oven rack in a clean, dry location where not exposed to splash, dust or other contamination at least 6 inches above the floor.
- Ventilation Systems - Cleaning Ventilation Systems - Nuisance and Discharge Prohibition
Observation: Vent filters in the hood system that is above the fryer station are in need of cleaning.
Correction: Maintain hood system vent filters in a clean condition.
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07/10/2013 | Routine | |
Observations discussed with manager.
- Equipment and Utensils - Multiuse, Characteristics
Observation: The cardboard box used to hold plastic foodwrap is not durable, nonabsorbent, easily cleanable, resistant to pitting.
Correction: Replace the food wrap box or provide a washable food wrap dispenser to permit easy cleaning and prevent the migration of deleterious substances, or transference of colors, odors, or tastes to food.
- Plumbing System Maintained in Good Repair
Observation: Water is leaking from the door of the dishwashing machine.
Correction: Plumbing systems and components shall be maintained in good repair. Manager notes that the dishwashing machine repair person is scheduled to arrive tomorrow. Manager instructed to fax a copy of repair receipt to our office at (757) 518-2642.
- Ventilation Systems - Cleaning Ventilation Systems - Nuisance and Discharge Prohibition
Observation: Vent filters in the hood system at the grillline are not being maintained in a clean condition.
Correction: Maintain hood system vent filters in a clean condition.
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03/28/2013 | Routine | |
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