Inspection findings | Inspection date | Type | |
---|---|---|---|
Recommended not defrosting milk coolers over weekend and turning back on Monday. There isn't enough time by breakfast for the coolers to get back up to temperature. Salads are kept in the refrigerator and given to students per order. No violation noted during this evaluation. | 10/26/2015 | Routine | |
Establishment with an adequate metal food stem thermometer & quaternary test kit. The dish machine was not run during the inspection. Reviewed the dish machine temperature log & unit has been reaching adequate hot sanitizing temperature. Adequate sanitizer set up. Adequate employee health policy in place. Health permit posted & visible. No violation noted during this evaluation. | 06/10/2015 | Routine | |
Manager explained that side salads (with sliced tomatoes) and veggies with hummus are placed on cold plate before lunch. Whatever is still on the cold plate after lunch is discarded. Hot box on the left hand side of the cook line is in need of a new thermometer. Recommended placing thermometers in the milk boxes as well. Since the self closing device is on the locker room door, rather than the bathroom door, locker room door must be kept closed at all times. Temperature of the cooler on the left hand side of the cook line is elevated during lunch service. Explained that management may want to have cooler slightly adjusted to help maintain food temperatures. No violation noted during this evaluation. | 02/24/2015 | Routine | |
NOTES: * Violation corrected at the time of inspection.
|
11/10/2014 | Routine | |
Not in current operation at this time. Meets all current requirements. No violation noted during this evaluation. | 07/09/2014 | Routine | |
Establishment with an adequate metal food stem thermometer & quaternary test kit. The dish machine reached an adequate hot sanitizing temperature. Sanitizing set ups were adequate. Health permit posted. Adequate employee health policy in place. Excellent food temperature monitoring by manager. Adequate food serving practices was observed during inspection. Additional food temperatures (degree Fahrenheit) shredded cheese 39, 37, tomatoes 38, 39, salad mix 39, 39, 38, hummus 38, 38, 39, 37, 38, 39, BBQ sauce 38, produce 38, 39, 38, 37, 38, 38.
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02/21/2014 | Routine | |
NOTES: * Work order on high temp dish machine. Dish machine is not hitting 180 F mark on final rinse. 3-vat: wash, rinse, sanitize will be used in place. * No violations at the time of inspection. * Verified employee health policy, food stem thermometers, sanitizer concentrations, and test kit. No violation noted during this evaluation. | 09/12/2013 | Routine | |
NOTES: * No violations observed. * Verified employee health policy, food stem thermometers, sanitizer concentrations, and test kit. * Wall in mop room to be serviced this summer. No violation noted during this evaluation. | 06/13/2013 | Routine | |
NOTES: * No violations observed during inspection process. * Verified employee health policy, calibrated food stem thermometers, sanitizer concentrations, and sanitizing test kit. No violation noted during this evaluation. | 03/01/2013 | Routine | |
Non-critical violations must be corrected within 30 (thirty) days. Operator is being advised not to wash dishes or cook anything using water today because of todays water line break. Facility is using bleach as a food contact surface sanitizer today and going to order a chlorine test strips.
|
10/05/2010 | Routine |
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Name |
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Woodlake Swim & Racquet Club |
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