Facility is very clean and well maintained.
Abbreviations: PIC- person in charge, WIC- walk in cooler, WIF- walk in freezer, RIC- reach in cooler, IT- internal temperature, ST- surface temperature, PPM- parts per million
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: Observed one light out in the hood vent. Observed a large build up of condensation/water on the ceiling of the walk-in cooler.
Correction: Repair the equipment to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability.
- Mops - Drying Mops
Observation: Mop not hung up to air dry in the mopsink.
Correction: Wet use maintenance items such as mops must be hung in a position that allows them to air dry so they are not allowed to grow contamination which can then be spread through the establishment at the next use.
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12/04/2015 | Routine | |
Facility is clean and well maintained. Thank you.
Continue to monitor temperatures in the main serving line reach in cooler and hot box.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: Ice accumulation and condensation along wall/ceiling juncture of the walk in cooler along the walk in freezer side. (The person in charge stated that the wall panels will be repaired this summer).
Correction: Repair the walk in freezer & cooler 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. If unable to repair the @EQUIPMENT@, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: Dust accumulation on the ceiling next to the vent in the dish room.
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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05/19/2015 | Routine | |
Discussed with person in charge:
- Work order placed for dish machine
Facility is very clean and well maintained.
Abbreviations: PIC - person in charge, ppm - parts per million, RIC - reach-in cooler, WIC - walk-in cooler, WIF - walk-in freezer, IT - internal temperature, ST - surface temperature
- Critical: Equipment and Utensils - Before Use After Cleaning* (corrected on site) (repeated violation)
Observation: The high temperature sanitizing dishmachine was not reaching a proper temperature to effectively sanitize. The highest temperature reached on the maximum registering thermometer was 149'F. The heat sensitive tape failed to indicate a surface temperature of 160'F or greater after running it through the machine several times. EHS tried the heat sensitive tape at the end of the inspection and was able to indicate the surface temperature reached 160'F. PIC placed a work order for the dishmachine to ensure it is working properly.
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.
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12/15/2014 | Risk Factor | |
Facility is clean and well maintained. Thank you! Facility will be hosting summer school.
3-compartment sink and wiping cloth buckets measured 200 ppm Quat Oasis 146
Abbreviations: WIC- Walk In Cooler, ST- Surface Temperature, IT- Internal Temperature, RIC- Reach In Cooler
Additional Temperatures: Display Case- Strawberry Milk (ST) 40'F, Chocolate Milk (ST) 42'F
- Equipment - Good Repair and Proper Adjustment
Observation: Observed severe ice accumulation in the walk in freezer. Ice is accumulated from the fans all the way to the floor. There is a box of food that is covered in ice. There is also condensation along the ceiling inside the walk in cooler adjacent to the walk in freezer.
Correction: Repair the walk in freezer 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. If unable to repair the equipment, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
- Outer Openings - Protected
Observation: There is a gap at the bottom of the back door where insects or rodents could possibly enter through. Recommend lowering or replacing weather stripping.
Correction: Protect the food establishment against the entry of insects and rodents by 1. Filling or closing holes and other gaps along floors, walls, and ceilings, 2. Closed, tight fitting windows, and 3. Solid, self-closing, tight-fitting doors. Insects and rodents are vectors of disease-causing microorganisms which may be transmitted to humans by contamination of food and food-contact surfaces.
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05/28/2014 | Routine | |
Rice w/beans cooking for hot holding- 210'F. Abbreviations: RIC- Reach In Cooler, WIC- Walk In Cooler, MB- Milk Box
Facility is clean and well maintained.
Discussed maintenance issues such as needing new door gaskets on the food warmer and build up of frost along the ceiling juncture in the walk in cooler. Please have maintenance look into these items.
No violation noted during this evaluation. | 12/13/2013 | Risk Factor | |
Discussed the following with the Person in Charge:
1. New rinse aid for dish machine is to help dishes air dry faster and is not a chemical sanitizer. Wash and rinse water temperatures still need to reach the minimum requirements as stated on the machine.
2. Overall, kitchen is clean and in good repair.
3. Observed good handwashing and glove use today. Thank you!
- Critical: Equipment and Utensils - Before Use After Cleaning* (corrected on site) (repeated violation)
Observation: The food-contact surfaces of the equipment are not being sanitized due to water temperatures not reaching minimum requirements. During the inspection, dish machine was allowed to run for several cycles. The maximum wash water temperature reached during this time was approximately 158'F (data plate indicates minimum of 160'F is required), and the rinse water temperature maximum reached was observed to be 140'F (180'F is needed.) A temperature sensitive tape, which changes color when water temperature of 160'F or higher is in contact with the tape, failed to change color. PIC instructed employees to set up the three compartment sink for sanitizing equipment. PIC has also placed a work order for the machine.
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.
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05/15/2013 | Routine | |
Discussed the following items with the Person in Charge:
1. Work orders were placed for both malfunctioning pieces of equipment (dish machine and air screen cooler).
2. Ensure only a small amount of milk is placed in the air screen at a time. Air screen may be defrosting just before lunch. Ensure temperatures of air screen and milk are monitored.
3. In general, facility is clean and well maintained.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Milk (48'F) cold holding at improper temperatures in one of the serving line air screens (near the pizza prep area of the kitchen). Air screen cooler ambient air temperature was measured at 50'F. Milk was placed on ice inside the cooler and excess stock was placed in other coolers. Milk needed for subsequent lunch shifts will be brought out in small batces.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
- Critical: Equipment and Utensils - Before Use After Cleaning* (corrected on site)
Observation: The food-contact surfaces of the equipment is not being sanitized due to wash temperature and final rinse temperature not reaching required minimum temperatures. Observed wash temperature reading between 142'F and 150'F. Observed final rinse temperature reading at approximately 112'F. Several employees stated it was up to required temperatures as of last Friday, and had written records with appropriate temperatures. A work order has been placed for the dish machine, and Person in Charge has instructed the employees to sanitize all equipment in the three compartment sink until dish machine can be repaired.
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.
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12/17/2012 | Risk Factor | |
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