- Critical: Equipment and Utensils - Before Use After Cleaning* (corrected on site)
Observation: The food-contact surfaces of the equipment being washed in the high temperature sanitizing dish machine were not observed sanitized. The water temperature of the water in the final rinse cycle was below the required levels. Gauge measured 172'F and the maximum registering thermometer reached a temperature of only 150'F. Maintenance department was called and the 3-compartment sink was set up to sanitize equipment. Students were served on disposable trays.
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.
- Refuse - Maintaining Refuse Areas and Enclosures
Observation: Trash and litter were observed adjacent to the refuse container outside the facility. Observed such items as a wooden pallet, assorted broken metal racks, a disc brake assembly from a truck and other various garbage in the enclosure.
Correction: The refuse container storage area and grounds adjacent to the container are to be maintained clean and sanitary.
- Physical Facilities in Good Repair (repeated violation)
Observation: The lights under the exhaust hood are not maintained in good repair. Observed 2 burnt out lights in this area.
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: The following physical structures were noted in need of cleaning: 1-the grout along the side of the front hand sink, 2-the ceiling vent in the dish room, 3-the mop sink and the walls surrounding it..
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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03/15/2016 | Routine | |
Abbreviations: PIC- person in charge, WIC- walk in cooler, WIF- walk in freezer, RIC- reach in cooler, RIF- reach in freezer, ST- surface temperature, IT- internal temperature, PPM- parts per million
- Physical Facilities in Good Repair
Observation: Observed three light bulbs that were blown out in the hood vents in the kitchen.
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
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09/15/2015 | Routine | |
Abbreviations: WIC - walk in cooler
No violation noted during this evaluation. | 03/19/2015 | Risk Factor | |
Abbreviations: WIC - walk in cooler
- Equipment - Fixed Equipment, Spacing or Sealing
Observation: The staging table near the dish machine is not sealed to adjoining equipment or walls.
Correction: Seal the unit to adjoining equipment or walls since it is exposed to spillage or seepage.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: The following physical structures were noted in need of cleaning: 1-the ceiling vent in the dishroom, 2-the caulking and wall near the dish machine staging table, 3-the drain lines under all of the sinks.
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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09/23/2014 | Routine | |
Abbreviations: WIC - walk in cooler
No violation noted during this evaluation. | 03/13/2014 | Risk Factor | |
Abbreviations: WIC - walk in cooler
- Temperature - Food Temperature Measuring Devices - Provided
Observation: The Person in Charge could not produce an appropriate food temperature measuring device to verify cooking temperatures of thin foods such as meat patties or fish filets.
Correction: A temperature measuring device with a suitable small-diameter probe that is designed to measure the temperature of thin masses shall be provided and readily accessible to accurately measure the temperature in thin foods such as meat patties and fish filets.
- Equipment - Good Repair and Proper Adjustment
Observation: The steamer was observed to be leaking on the floor and the soap dispenser for the handsink near the dishroom is broken..
Correction: Repair the equipment to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability.
- Plumbing System Maintained in Good Repair
Observation: The faucet on the serving line is dripping..
Correction: Plumbing systems and components shall be maintained in good repair.
- Critical: Toxics - Storage of Toxic Containers* (corrected on site)
Observation: Container of Quaternary Ammonium Sanitizer was not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items. Observed large container of sanitizer stored on the clean side drain board near clean utensils on the 3-compartment sink. Container was removed from drain board.
Correction: Containers of sanitizer must be located in an area that is not above food, equipment, utensils, linens or single service items.
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09/23/2013 | Routine | |
Abbreviations: IT=internal temperature
- Thawing (corrected on site)
Observation: Observed containers of chicken barbeque on the counter to thaw. PIC had containers returned to WIC.
Correction: Thaw potentially hazardous foods by either of the following methods: 1. Under refrigeration that maintains food temperature at 41°F (45°F) 2. Completely submerged under running water at a temperature of 70°F or below with sufficient water velocity to agitate and float off loose particles in an overflow. Ready-to-eat food shall not exceed 41°F and raw animal foods shall not exceed 41°F for more than four hours 3. As part of the cooking process
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04/11/2013 | Routine | |
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