Cafeteria in very good and clean sanitary condition!
- Light Bulbs Protective Shielding
Observation: Light bulbs in home model refrigerators not shielded, coated, or otherwise shatter-resistant.
Correction: Shield or replace light bulb with a coated or shatter-resistant bulb.
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02/08/2016 | Routine | |
Health department permit issued. Training inspection conducted for staff.l
- Warewash Machines, Temperature Measuring Devices
Observation: The temperature measuring device for the washing and sanitizing tanks of the warewashing machine is not operating.
Correction: Provide a functioning temperature measuring device at the (wash/rinse/sanitizing) compartment so employees can routinely monitor the water temperature.
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09/08/2015 | Training | |
Cafeteria in good sanitary condition!
- Warewashing Machines, Sanitizer Level Indicator
Observation: Observed that mechanical warewashing unit does not have capacity to automatically dispense detergents and sanitizers.
Correction: Warewashing machines must have the capacity to automatically dispense detergents and sanitizers.
- Equipment and Utensils - Good Repair and Calibration
Observation: The water temperature gauge on the dishmachine is not in good repair and/ or not accurate in the range of use.
Correction: Repair, replace, and/or maintain the calibration of gauges for accuracy and function in the intended range of use.
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05/14/2015 | Routine | |
- Temperature Measuring Devices (corrected on site) (repeated violation)
Observation: There was no functioning temperature measuring device located in the True refrigerator in kitchen.
Correction: Provide a temperature measuring device in all hot or cold holding equipment used to store potentially hazardous foods so that employees can routinely monitor the ambient air temperature.
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01/30/2015 | Routine | |
Health department permit issued.
- Cloths - Wiping Cloths - Use Limitation (corrected on site) (repeated violation)
Observation: When tested, no sanitizer or a low concentration of chemical sanitizer was found in the wiping cloth bucket storing wiping cloths used on food contact surfaces.
Correction: Provide sanitizer at proper concentration and immerse or expose food contact surfaces to sanitizing solution for adequate time.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Cheese on cheese sandwiches is cold holding at improper temperatures.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
- Temperature Measuring Devices (corrected on site)
Observation: There was no temperature measuring device located in several refrigerators.
Correction: Provide a temperature measuring device in all hot or cold holding equipment used to store potentially hazardous foods so that employees can routinely monitor the ambient air temperature.
- Critical: Toxics - Identifying Toxic Containers* (corrected on site)
Observation: White powder detergent is not labeled.
Correction: Label with contents or discard.
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09/19/2014 | Routine | |
- Cloths - Wiping Cloths - Use Limitation (repeated violation)
Observation: When tested, no sanitizer or a low concentration of chemical sanitizer was found in the wiping cloth bucket storing wiping cloths used on food contact surfaces.
Correction: Provide at proper concentration and immerse or expose food contact surfaces to sanitizing solution for adequate time.
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05/08/2014 | Routine | |
- Cloths - Wiping Cloths - Use Limitation (corrected on site)
Observation: When tested, no sanitizer or a low concentration of chemical sanitizer was found in the wiping cloth bucket storing wiping cloths used on food contact surfaces.
Correction: Provide at proper concentration and immerse or expose food contact surfaces to sanitizing solution for adequate time.
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02/07/2014 | Routine | |
Health department permit issued.
- Warewashing - Mechanical Warewashing Equipment, Wash Solution Temperature
Observation: The wash temperature of the high temperature sanitizing ware wash machine is not meeting the manufacturer's specifications. The minimum temperature was 150 degrees F while the actual temperature was 142 degrees F.
Correction: Discontinue the use of the ware wash machine until it is working properly. Initiate manual wash, rinse, and sanitize method to properly clean equipment and utensils. To minimize workload you can move to all single service utensils.
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09/10/2013 | Routine | |
- Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site)
Observation: Cheese sauce hot holding at improper temperatures.
Correction: Rapidly reheat the food to 165°F and maintain at 135°F or above through the hot holding period.
- Critical: Toxics - Identifying Toxic Containers* (corrected on site)
Observation: Chemical spray bottle observed without a label.
Correction: Label spray bottles with contents or discard.
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06/03/2013 | Routine | |
| No violation noted during this evaluation. | 02/05/2013 | Routine | |
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