All temperatures were taken internally unless otherwise noted.
No violation noted during this evaluation. | 01/07/2016 | Routine | |
All temperatures were taken internally unless otherwise noted. Ceiling in the dry storage room and in the dish wash area are in poor repair. Not violations found.
No violation noted during this evaluation. | 09/17/2015 | Routine | |
Ceiling in the dry storage area and the mechanical dish room in poor repair. All temperatures were taken internally unless otherwise noted.
No violation noted during this evaluation. | 05/14/2015 | Routine | |
- Utensils - In-Use - Between-Use Storage (corrected on site) (repeated violation)
Observation: Temperature measuring devices were observed stored in a container of water and sanitizer
Correction: Store thermometers in a clean dry location.
- Physical Facilities in Good Repair
Observation: The following physical structure is not maintained in good repair:
>> Ceiling in the dry storage room peeling paint.
>> Ceiling in the rest-room peeling paint.
>> Ceiling above the walk-in freezer peeling paint.
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
- Toilet Rooms - Closing Toilet Room Doors (corrected on site)
Observation: Toilet room doors are being kept open
Correction: Keep toilet room doors closed except when cleaning or during maintenance operations to prevent insect and rodent entrance and the associated potential for the spread of disease.
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02/09/2015 | Routine | |
All temperatures were taken internally unless otherwise noted.
Due to the age of the building, the facility does not comply with current code requirements. In the event of a change in operator or remodeling, the facility must be brought up to the current code requirements. This may include the addition of one or more handsinks, improved lighting, repair of structural deficiencies, and repair or replacement of damaged equipment, and proper installation of laundry facilities.
Note: Ceiling plater in the kitchen and in the mechanical dishwasher area noted in poor repair. The operator is aware and has already placed an work order in for the repairs.
- Utensils - In-Use - Between-Use Storage
Observation: Thermometer stored in a container of sanitizing water.
Correction: 1) 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. 2) In running water of sufficient velocity to flush particulates to the drain. 3) In a clean, protected location if the utensils are used only with a food that is not potentially hazardous. 4) In a container of water if the water is maintained at a temperature of at least 135°F.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (corrected on site) (repeated violation)
Observation: The ready-to-eat (RTE) commercially processed turkey lunch meat in the walk-in refrigeration unit was not properly dated for disposition after opening.
Correction: Mark a "consume by" date on commercially processed RTE foods at the time the original container is opened. If the food is held at 41°F or below the food shall be served or sold within 7 calendar days. Some harmful bacteria continue to grow even at refrigeration temperatures so limiting the amount of time in storage limits the amount of growth allowed for these bacteria.
- Equipment - Fixed Equipment, Spacing or Sealing (repeated violation)
Observation: The mop sink 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.
- Equipment - Good Repair and Proper Adjustment
Observation: The top of the chest freezer noted in poor repair (rust).
Correction: Repair or to restore to a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability
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10/14/2014 | Routine | |
- Critical: Hands - When to Wash* (corrected on site)
Observation: A food employee failed to wash her hands before touching clean food pans, after rubbing hand right hand on mouth.
Correction: Instruct food employees to clean their hands and exposed portions of their arms immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service and single-use articles and during food preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing task.
- Cloths - Wiping Cloths - Use Limitation
Observation: Two wiping cloths improperly stored between found at the 3 compartment sink and on a push cart.
Correction: Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
- Temperature Measuring Devices (corrected on site)
Observation: There was no temperature measuring device located in the milk cooler on the serving line.
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.
- Equipment - Fixed Equipment, Spacing or Sealing
Observation: The mop sink 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.
- Equipment - Good Repair and Proper Adjustment
Observation: Shelving in the double door reach-in was observed in a condition that prevents necessary maintenance and easy cleaning.
Correction: Repair or replace to restore a state of condition that allows for proper maintenance, and cleanability.
- Physical Facilities in Good Repair (repeated violation)
Observation: Store room ceiling observed with paint peeling.
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
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05/28/2014 | Routine | |
All temperatures were taken internally.
- Utensils - In-Use - Between-Use Storage (corrected on site)
Observation: A measuring cup with a broken handle was being stored in the flour packaging.
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: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (corrected on site)
Observation: The ready-to-eat (RTE) commercially processed turkey in the reach in refrigerator (RIR) unit was not properly dated for disposition after opening.
Correction: Mark a "consume by" date on commercially processed RTE foods at the time the original container is opened. If the food is held at 41°F or below the food shall be served or sold within 7 calendar days. Some harmful bacteria continue to grow even at refrigeration temperatures so limiting the amount of time in storage limits the amount of growth allowed for these bacteria.
- Nonfood-Contact Surfaces - Corrosion Resistant/Nonabsorbent (corrected on site)
Observation: Knives were being stored on a nonabsorbent material inside of a cabinet drawer.
Correction: Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent. Relocate Knives or replace absorbent material with non absorbent material.
- Food Contact Surfaces - Cleanability*
Observation: The food contact surface of the vegetable chopper blade had chips and pits along the edge of the blade.
Correction: Replace the vegetable chopper blade to provide a food contact surface that is smooth and easily cleanable, free of breaks, open seams, cracks, chips, pits, sharp internal angles, corners, and crevices to prevent build-up of food debris.
- Equipment - Good Repair and Proper Adjustment
Observation: 2. The door gasket to the walk-in had an accumulation of mold.
Correction: 2.Clean door seals as often as needed to get rid of mold.
- Equipment - Good Repair and Proper Adjustment
Observation: 1. The hood vents were observed with rust that prevents necessary maintenance and easy cleaning.
Correction: 1. Recommend trying to remove the rust. If the rust cannot be removed replace the hood vents to maintain functioning and cleanability.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
Observation: Observed accumulations of encrusted grease deposits or other soil on the table mounted can opener.
Correction: Clean and sanitize these surfaces for food contact. Recommended that the can openers be cleaned and sanitized after every use.
- Non-Food Contact Surfaces
Observation: The nonfood contact surface(handles) of the knives have accumulations of grime and food debris.
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues.
- Equipment and Utensils, Air-Drying Required
Observation: Sheet pans were found stacked while wet after cleaning and chemical sanitization.
Correction: Items must be allowed to drain and air-dry before being stacked or stored to allow evaporation of chemical sanitizer and moisture that may encourage microbial growth.
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles
Observation: Clean rolling pin was not observed stored in a position to allow air-drying. Water was seeping out of both ends.
Correction: Store the rolling in a self-draining position that allows air-drying.
- Plumbing System Maintained in Good Repair
Observation: Faucet at the hand sink in the kitchen is leaking.
Correction: Plumbing systems and components shall be maintained in good repair. Have maintenance repair the faucet. Person in charge mentioned that there was a work order already submitted for the repair.
- Floors, Walls, and Ceilings - Cleanability
Observation: Ceilings at the following locations are not smooth and easily cleanable.
1. employee rest-room.
2. entrance by manager office.
3. Paint on walls in the food storage room was peeling.
Correction: Repair and paint ceiling to make it smooth and easily cleanable.
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01/10/2014 | Routine | |
Permit issued
- Handwashing Lavatory, Water Temperature, and Flow
Observation: Handsink near reach in unit the water is hard to turn off
Correction: Repair
- Lighting, Intensity
Observation: Two lights are out underneath the exhaust
Correction: Replace bulbs
- Physical Facilities in Good Repair
Observation: Ceiling is peeling paint
Correction: Repaint
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11/21/2013 | Routine | |
All temperatures are internal unless otherwise noted.
No violation noted during this evaluation. | 04/24/2013 | Routine | |
All temperatures are internal unless otherwise noted.
No violation noted during this evaluation. | 01/03/2013 | Routine | |
All temperatures are internal unless otherwise noted.
- Lighting, Intensity
Observation: Observed 2 light bulbs out underneath the kitchens vent hood.
Correction: Replace light bulb.
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10/15/2012 | Routine | |
All temperatures are internal unless otherwise noted. Discussed with kitchen supervisor to remind employees that before using a thermometer to take a food temperature the thermometer must be washed, rinsed, and sanitized before it can be used.
- Equipment - Good Repair and Proper Adjustment
Observation: The door gasket to the dairy refrigerator is in poor repair.
Correction: Repair or replace the door gasket in accordance with the manufacturer's specifications.
- Non-Food Contact Surfaces
Observation: The following non food contact surfaces are in need of cleaning:
>>The top of hot holding box
>>The top of bread oven
Correction: Clean
- Physical Facilities in Good Repair
Observation: The following physical structure is not maintained in good repair:
>>ceiling is peeling/cracking in kitchen
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: The following physical structures are in need of cleaning:
>>Floor beneath ice machine (scale build up)
>>Floor beneath 3 ware washing machine (scale build up)
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.
- Mops - Drying Mops (corrected on site)
Observation: Mops not hung up to air dry.
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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04/11/2012 | Routine | |
All food temperatures are internal.
Due to the age of the school, the facility does not comply with current code requirements. In the event of a change in operator or remodeling, the facility must be brought up to the current code requirements. This will include the addition of one or more handsinks, improved lighting, repair of structural deficiencies, repair or replacement of damaged equipment, and proper installation of laundry facilities.
- Food Display
Observation: The salad 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 like plastic wrap.
- Cooling, Heating, and Holding Capacities
Observation: Reach in refrigerator holding non potentially hazardous food was cold holding at 49*
Correction: Repair so that the refrigerator is able to maintain food 41* or below.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: The floor has a limescale build up under the ice machine and dish machine.
Correction: Clean.
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01/12/2012 | Routine | |
Food temperatures are internal unless otherwise marked.
Due to the age of the building, the facility does not comply with current code requirements. In the event of a change in operator or remodeling, the facility must be brought up to the current code requirements. This may include the addition of one or more handsinks, improved lighting, repair of structural deficiencies, and repair or replacement of damaged equipment, {and proper installation of laundry facilities—for schools}
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: Prep unit drawers were observed in a state of disrepair and damaged. The drawers were corroded
Correction: Repair the prep unit drawers 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 prep unit drawers, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
- Non-Food Contact Surfaces (repeated violation)
Observation: The nonfood contact surface of the fan in the baking area 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.
- Physical Facilities in Good Repair (repeated violation)
Observation: The following physical structures are not maintained in good repair:
-ceiling in employee restroom is damaged
-ceiling in serving area above door is damaged
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 floor in the warewashing room is noted in need of cleaning. There is a build up of scale on the floor
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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10/05/2011 | Routine | |
Food temperatures are internal unless otherwise marked.
Due to the age of the building, the facility does not comply with current code requirements. In the event of a change in operator or remodeling, the facility must be brought up to the current code requirements. This may include the addition of one or more handsinks, improved lighting, repair of structural deficiencies, and repair or replacement of damaged equipment, {and proper installation of laundry facilities—for schools}.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: prep unit drawers are corroded
Correction: Refinish or Replace. Rubber mat may be used inside.
- Non-Food Contact Surfaces (repeated violation)
Observation: The fan above the baking prep table is in need of cleaning
Correction: Clean
- Physical Facilities in Good Repair (repeated violation)
Observation: The following structures are in need of repair:
-ceiling in employee restroom is damaged
-ceiling in serving area above door is damaged
Correction: Repair/Replace
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03/18/2011 | Routine | |
All food temperatures observed are internal unless otherwise noted. Advised staff to use LUKEWARM/TEPID water when preparing the sanitizer solution--hot water reacts with the quat sanitizer and registers above 200 ppm on the test strip.
Due to the age of the building, the facility does not comply with current code requirements. In the event of a change in operator or remodeling, the facility must be brought up to the current code requirements. This may include the addition of one or more handsinks, improved lighting, repair of structural deficiencies, and repair or replacement of damaged equipment, {and proper installation of laundry facilities—for schools}.
- Utensils - In-Use - Between-Use Storage
Observation: Scoop handle stored in contents of bulk sugar.
Correction: Store the scoop handle OUT of the food contents.
- Food Display
Observation: Portioned bowls of three bean salad at the service line are not stored protected from consumer contamination.
Correction: Properly store food on display protected from contamination by individually covering the bowls, installing an adequate sneezeguard at the service line, providing a domed lid cover for the tray, or other approved method.
- Nonfood Contact Surfaces
Observation: Food trays stored on deli paper lining the cabinets at the service line (rubber liner stored below paper).
Correction: Advised manager to place rubber liner on top of the paper.
- Temperature Measuring Devices
Observation: Thermometer inside the hot holding cabinet at the front line is not located at the front of the unit by the door.
Correction: Ensure the thermometers are located inside refrigerators and hot holding units at the FRONT BY THE DOOR.
- Equipment - Good Repair and Proper Adjustment
Observation: Interior surfaces of the bread/bake drawers corroded.
Correction: Resurface the drawers. Operator may use rubber liner to act as a barrier.
- Non-Food Contact Surfaces
Observation: Oscillating fan on wall above the bake prep table is dusty.
Correction: Clean.
- Physical Facilities in Good Repair (repeated violation)
Observation: The physical structures are in poor repair:
1) ceiling over dish machine (above vent hood)
2) ceiling in storeroom
3) ceiling in employee restroom
4) paint peeling on wall below Ansii canister
5) ceiling around vent housing in the food prep area
6) hole in wall above walk-in cooler (covered with cardboard)
Correction: Maintain the physical structures in good repair to provide smooth, easily cleanable surfaces and eliminate potential pest harborage conditions.
- Physical Facilities - Cleaning Frequency and Restrictions
Correction:
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12/09/2010 | Routine | |
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