Permit Issued.
- Cooling Methods (repeated violation)
Observation: Observed the lunch items put in the walk-in cooler in containers that were full and tightly covered. These items will not cool properly
Correction: Use effective methods to rapidly cool food. 135-70 in 2 hrs. and 70-41 in 4 more hours.
- Lighting, Intensity (repeated violation)
Observation: Observed the light intensity in the walk-in cooler less than 10 light candles.
Correction: Increase light intensity.
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01/07/2016 | Follow-up | |
- Cooling Methods
Observation: Observed the lunch items put in the walk-in cooler in containers that were full and tightly covered. These items will not cool properly
Correction: Use effective methods to rapidly cool food. 135-70 in 2 hrs. and 70-41 in 4 more hours.
- Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site)
Observation: Observed two containers of oatmeal on the hot holding line at 90°F.
Correction: Discarded.
- Equipment - Good Repair and Proper Adjustment
Observation: Observed wooden boards under the legs of the 3 compartment sink.
Correction: Remove and replace with proper leg extensions.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils (corrected on site)
Observation: Observed accumulations of food residue or other debris on the following nonfood-food contact surfaces: utensil holding at the tray line, the beverage table, the cambro plate warmer and the microwave oven.
Correction: Maintain nonfood-contact surfaces of equipment clean. Corrected.
- Critical: Equipment and Utensils - Before Use After Cleaning*
Observation: Observed the final rinse at 155°F. Data plate requires 180°F. Also, temperature test strip did not change color.
Correction: After cleaning and rinsing of the food-contact surface, the surface shall be effectively sanitized before coming in contact with food and before use.
- Lighting, Intensity (repeated violation)
Observation: Observed the light intensity in the walk-in cooler less than 10 light candles.
Correction: Increase light intensity.
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01/05/2016 | Routine | |
Note: watch cooling of breakfast food (corned beef hash) - deep, covered pan in walk in cooler still at 90F (placed in freezer and uncovered).
- Equipment - Non-Food Contact Surfaces and Utensils (corrected on site)
Observation: Observed juice gun in need of cleaning.
Correction: Clean and sanitize regularly.
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09/29/2015 | Risk Factor | |
Good handwashing observed.
- Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site)
Observation: Observed baked beans on the steam table at 124F (well had been turned off).
Correction: Reheated. Maintain at >135F.
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05/26/2015 | Risk Factor | |
Good handwashing observed. Good food handling practices observed. Permit issued.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
Observation: Observed in need of cleaning: racks and fan guards in walk in cooler.
Correction: Maintain nonfood-contact surfaces of equipment clean.
- Plumbing System Maintained in Good Repair
Observation: Three part sink is cracked and leaks onto the floor.
Correction: Repair.
- Lighting, Intensity (repeated violation)
Observation: Inadequate light in the kitchen (overhead lights out/flickering) and in walk in cooler.
Correction: Repair or replace to provide more light.
- Physical Facilities in Good Repair
Observation: Observed in disrepair: some areas of worn floor grout (especially in dish room), some areas of chipped/worn paint, inside panel of walk in cooler door is damaged.
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
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01/23/2015 | Routine | |
No risk factor violations noted at the time of inspection. Lunch today: chef salad.
Very good handwashing and glove changing observed.
No violation noted during this evaluation. | 09/30/2014 | Risk Factor | |
Standardization inspection.
No violation noted during this evaluation. | 06/10/2014 | Training | |
No critical violations noted.
- Kitchenware and Tableware (repeated violation)
Observation: Observed utensils in a container near the 3 compartment sink that have the food contact surface upward.
Correction: Invert all clean utensils.
- Lighting, Intensity (repeated violation)
Observation: Observed 6.8 foot candles of lighting in the walk-in refrigerator
Correction: should have a minimum of 10 foot candles.
- Physical Facilities in Good Repair (corrected on site)
Observation: Observed soiled flooring around the cook line equipment.
Correction: Clean the flooring.
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01/08/2014 | Routine | |
Very good practices observed. No risk factor violations.
No violation noted during this evaluation. | 09/21/2013 | Risk Factor | |
No critical violations. Permit issued
- Kitchenware and Tableware
Observation: Observed bowls in the dining service area that have the food contact surface upward.
Correction: Invert the dishes.
- Lighting, Intensity
Observation: Observed 39.5 foot candles of lighting on the cook line
Correction: should have minimum of 50 foot candles. Observed 4.2 foot candles of lighting in the walk-in vault
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01/23/2013 | Routine | |
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