Discussed and provided information about ServSafe Manager course. There is no assigned kitchen Manager/Cook in the facility, every teacher serves lunch for their own group.
Non-critical violations must be corrected within 30 days.
- Warewashing Equipment, Cleaning Frequency
Observation: The compartment (middle one) of the 3 VAT sink is soiled with mold growing in the corners.
Correction: Clean the sink compartment(s) or drainboards: 1) before use. 2) throughout the day at a frequency to prevent contamination of food, sanitized equipment and utensils. and 3) if used, at least every 24 hours.
- Ventilation Systems - Cleaning Ventilation Systems - Nuisance and Discharge Prohibition
Observation: Vent filters in the hood system are not being maintained in a clean condition.
Correction: Maintain hood system vent filters in a clean condition.
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01/08/2016 | Routine | |
- Critical: Milk - Fluid Milk and Milk Products* (corrected on site)
Observation: Unopened 1% Milk noted in refrigerator with expiration date of July 3
Correction: Maintain fluid milk and products in compliance with Grade A standards as specified in law.
- Temperature Measuring Devices
Observation: The temperature measuring device in the HIghpoint cooler could not be located or was not properly located in the warmest part of the unit.
Correction: Relocate the temperature measuring device to the warmest part of the refrigeration unit to properly represent the ambient air temperature.
- Equipment - Good Repair and Proper Adjustment
Observation: Frost and ice build-up noted in interior of chest and Highpoint freezers.
Correction: Defrost the units 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
- Floors, Walls, and Ceilings - Cleanability
Observation: Ceiling above exhaust hood is peeling and is not smooth and easily cleanable.
Correction: Repair or replace ceiling to make it smooth and easily cleanable.
- Handwashing Aids and Devices - Use Restrictions
Observation: Handwashing aids and devices (disposable towel dispenser) has been installed at the warewashing sink
Correction: Remove handwashing aids and devices from the warewashing sink
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07/09/2015 | Routine | |
- Refuse - Covering Receptacles
Observation: Observed filled refuse containers stored in the establishment containing food residue wastes without lids.
Correction: Cover all waste containers when not in continuous use.
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01/12/2015 | Routine | |
Good hand washing practices observed
No violation noted during this evaluation. | 07/18/2014 | Routine | |
- Thawing
Observation: Improper methods used to thaw commercial sausage biscuits and corn dogs, which were on the counter at room temperature. .
Correction: Thaw potentially hazardous foods by either of the following methods: 1. Under refrigeration that maintains food temperature at 41°F (45°F) 2. Completely submerged under running water at a temperature of 70°F or below with sufficient water velocity to agitate and float off loose particles in an overflow. Ready-to-eat food shall not exceed 41°F and raw animal foods shall not exceed 41°F for more than four hours 3. As part of the cooking process
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12/30/2013 | Routine | |
- Critical: Food - Safe and Unadulterated* (corrected on site)
Observation: Bottled milk us unsound or adulterated
Correction: expiration date of May 1, 2013 noted on gallon jug. Product was discarded..
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05/15/2013 | Routine | |
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