| No violation noted during this evaluation. | 01/29/2016 | Routine | |
No violations. Cafeteria is in very good condition! EHS NOTE: Correct Time in: 11:45 am and Time out:12:30 pm for 9/22/2015. [The computer has printed incorrect times on page one's top corner due to a database malfunction, please disregaurd those times.]
No violation noted during this evaluation. | 09/22/2015 | Routine | |
Violations discussed for correction.
- Non-Food Contact Surfaces (repeated violation)
Observation: The nonfood contact surface of the ref gasket has accumulations of grime and debris.
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
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05/19/2015 | Routine | |
Violations discussed and/ or corrected during inspection.
- Equipment - Good Repair and Proper Adjustment
Observation: Mechanically vented hood filters not in good repair or have gaps in between filters.
Correction: Repair or replace hood filters and/or eliminate gaps between filters.
- Non-Food Contact Surfaces
Observation: The nonfood contact surface of the ref gasket has accumulations of grime and debris.
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Distressed Merchandise, Segregation and Location (corrected on site)
Observation: Products for credit, redemption, or return is not being stored in a separate designated area
Correction: Segregate products for credit, redemption, or return (damage, spoiled or recalled items) from other food, equipment, linens and single-service and single-use articles being used in the establishment to avoid the mistaken use of these items.
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01/22/2015 | Routine | |
Violations discussed and/ or corrected during inspection, food permit issued, haccp book verified and in compliance.
- Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site)
Observation: Cheese burger 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.
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09/19/2014 | Routine | |
Violations discussed for corrections, HACCP book verified and in compliance.
- 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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05/12/2014 | Routine | |
Violations discussed and/or corrected during inspection. HACCP book verified and in compliance.
- Food Display
Observation: The food on display is not protected from contamination.
Correction: Protect food on display by the use of packaging - counter, service line, or salad bar food guards - display cases - or other effective means to prevent contamination.
- Temperature Measuring Devices - Ambient Air and Water (corrected on site)
Observation: The ambient (air/water) temperature measuring device (degrees F) located in the milk case is not accurate.
Correction: Provide a temperature measuring device that is accurate within +/- 3 degrees Fahrenheit in the intended range of use.
- Distressed Merchandise, Segregation and Location (corrected on site)
Observation: Products for credit, redemption, or return is not being stored in a separate designated area
Correction: Segregate products for credit, redemption, or return (damage, spoiled or recalled items) from other food, equipment, linens and single-service and single-use articles being used in the establishment to avoid the mistaken use of these items.
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01/16/2014 | Routine | |
Violations discussed for correction, haccp book verified and in compliance.
- Temperature Measuring Devices
Observation: The temperature measuring device in the milk cooler 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.
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09/17/2013 | Routine | |
Violations discussed and/ or corrected during inspection, HACCP book verified and in compliance.
- Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site)
Observation: Chicken 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.
- Refuse - Covering Receptacles
Observation: Dumpster or outside refuse container was open or uncovered.
Correction: Cover all waste containers when not in continuous use.
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05/13/2013 | Routine | |
Violations discussed and/or corrected during inspection. HACCP temp verified and in compliance.
- Utensils - In-Use - Between-Use Storage
Observation: Dispensing utensils improperly stored between uses.
Correction: Store in-use utensils or dispensing utensils in one of the following manners: 1) In the food with their handles above the top of the food and the container. 2) In food that is not potentially hazardous with their handles above the top of the food within containers or equipment that can be closed. 3) On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized every 4 hours. 4) In running water of sufficient velocity to flush particulates to the drain. 5) In a clean, protected location if the utensils are used only with a food that is not potentially hazardous. 6) In a container of water if the water is maintained at a temperature of at least 135°F.
- Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site)
Observation: Pasta/noodle soup 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.
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01/28/2013 | Routine | |
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