- Cloths - Wiping Cloths - Use Limitation
Observation: Wiping cloths improperly stored between use. 0 ppm chlorine
Correction: Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use. 100-200 ppm.
- 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 128° while the actual temperature should be 180°F..
Correction: Since plate temperature is registering min. of 160°F by testing, you can continue to use machine but need maintenance ASAP.
- Plumbing System Maintained in Good Repair (repeated violation)
Observation: The pressure gague for the warewasher is not registering.
Correction: Need to repair asap to make sure proper pressure for final rinse.
- Ventilation - Mechanical Ventilation (repeated violation)
Observation: Not adequate mechanical ventilation of warewasher room.
Correction: Need to more effectively ventilate warewasher room.
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02/04/2016 | Routine | |
- Plumbing System Maintained in Good Repair (repeated violation)
Observation: Final rinse pressure gague not reistering during final rinse.
Correction: Need repair, adjust or replace the pressure gague so function properly and final rinse pressure read between 5-30 psi (15-25 psi preferable).
- Ventilation - Mechanical Ventilation (repeated violation)
Observation: Ventilation is not sufficient to keep rooms free of excessive steam. In the warewasher room.
Correction: Provide mechanical ventilation that is sufficient enough to keep rooms free of excessive heat, steam, condensation, vapors, obnoxious odors, smoke and fumes
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11/16/2015 | Routine | |
- Plumbing System Maintained in Good Repair
Observation: Final rinse pressure gague not registering during final rinse.
Correction: Need to repair or adjust so registered properly.
- Ventilation - Mechanical Ventilation (repeated violation)
Observation: Ventilation is not sufficient to keep rooms free of excessive heat and condensation in warewasher room.
Correction: Provide mechanical ventilation that is sufficient enough to keep rooms free of excessive heat, steam, condensation, vapors, obnoxious odors, smoke and fumes
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08/18/2015 | Routine | |
Final rinse for warewasher = 15 psi - ok
- Ventilation - Mechanical Ventilation (repeated violation)
Observation: Ventilation is not sufficient to keep rooms free of excessive steam. No exhaust hood for removing steam from hot water warewasher room.
Correction: Provide mechanical ventilation that is sufficient enough to keep rooms free of excessive heat, steam, condensation, vapors, obnoxious odors, smoke and fumes. Need install exhaust hot system to remove steam from warewasher room. Steam and related heat also problem in kitchen and service areas also (bleed over).
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05/07/2015 | Routine | |
One damaged floor tile near booster heater.
Final rinse pressure for warewasher = 18 psi - ok
- Cloths - Wiping Cloths - Use Limitation (repeated violation)
Observation: Wiping cloths improperly stored between use, for wiping down cafeteria tables.
Correction: Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
- Ventilation - Mechanical Ventilation (repeated violation)
Observation: Ventilation is not sufficient to keep rooms free of excessive steam
Correction: Provide mechanical ventilation that is sufficient enough to keep rooms free of excessive heat, steam, condensation, vapors, obnoxious odors, smoke and fumes
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02/03/2015 | Routine | |
Wiping cloth bucket in kitchen = 200 ppm Chlorine - ok
Final rinse pressure for warewasher = 15 psi - ok
- Cloths - Wiping Cloths - Use Limitation (corrected on site)
Observation: Wiping cloths improperly stored between use. Clothes for wiping down cafeteria tables - Chlorine = 0 ppm
Correction: Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use. Chlorine = 100-200 ppm.
- Plumbing System Maintained in Good Repair
Observation: Leaking faucet for sink in dishwashing room.
Correction: Repair to avoid putting additional unneeded strain of private sewage system.
- Ventilation - Mechanical Ventilation (repeated violation)
Observation: Ventilation is not sufficient to keep dishwashing room free of excessive condensation, heat and steam.
Correction: Provide mechanical ventilation that is sufficient enough to keep rooms free of excessive heat, steam, condensation, vapors, obnoxious odors, smoke and fumes
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11/14/2014 | Routine | |
Final rinse pressure for warewasher/dishwasher = 13 psi - ok
New warewasher/dishwasher installed - high temperature machine.
- Ventilation - Mechanical Ventilation
Observation: Ventilation, in warewasher/dishwasher room, is not sufficient to keep rooms free of excessive heat and steam.
Correction: Provide mechanical ventilation that is sufficient enough to keep rooms free of excessive heat, steam, condensation, vapors, obnoxious odors, smoke and fumes
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08/12/2014 | Routine | |
According to staff all hamburgers and cheese burgers are taken out of oven about 9:30 AM and lunch service ends at 1:00 PM and what ever is left is discarded. Since this procedure is done within 4 hours, the staff could used time as the public health control instead of temperature. All that would be necessary would be to have the above procedure provided in writing in the food preparation notebook for the school.
- Cloths - Wiping Cloths - Use Limitation
Observation: Wiping cloths improperly stored between use. In chlorine sanitizer of 50 ppm.
Correction: Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use. Need to maintain at 100-200 ppm.
- Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site)
Observation: Hamburgers (123-127°F) and cheeseburgers (114°F) 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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02/21/2014 | Routine | |
Final rinse pressure for dishwasher/warewasher = 25 psi - ok
wiping cloth buckets - Chlorine sanitizer - 200 ppm and 50 ppm - (increase 50 ppm to 100 - 200 ppm
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Tuna salad (54°F) cold holding at improper temperatures
Correction: Discard the food and ensure that potentially hazardous foods for cold holding are maintained at 41°F or below to inhibit the growth of harmful bacteria.
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11/26/2013 | Routine | |
Cover over the face of external thermometer on Beverage-Air milk refrigerator since not function properly and using internal thermometer for monitoring.
Final rinse pressure for dishwasher/warewasher = 25 PSI - ok
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: Space on either side of the walk-in freezer has boxes, papers and other things piled in these area.
Correction: Strongly suggest block off these areas so that trash and other items not collect there.
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08/30/2013 | Follow-up | |
- Good Repair and Calibration of Thermometers
Observation: The external thermometer on the service Beverage-Air milk refrigerator is frozen up and reads 18°F.
Correction: Need to defrost thermometer and make sure properly calibrated.
- Critical: Equipment and Utensils - Hot Water and Chemical Sanitizing* (repeated violation)
Observation: Due to improper operation of the mechanical warewashing machine, equipment food-contact surfaces and utensils are not sanitized after cleaning. (See 12 VAC 5-421-1680). Sanitizing rinse temperature according to the machine temperatures is 162-168°F during final rinse, but indicates short rise at first of wash cycle of about 180°F
Correction: Repair the unit so that achieving a utensil surface temperature of 160°F can be measured by an irreversible registering temperature indicator (e.g. thermolabel and maximum registering thermometer). Discontinue use of mechanical warewashing machine and convert to use of 3-vat sink wash, rinse and chemical sanitization. Use single-service items as deemed necessary if not capable of effective manual washing, rinsing, and sanitization of food-contact surfaces. Can use paper service.
- Handwashing Cleanser - Availability (corrected on site)
Observation: Soap was not provided at the hand washing lavatory in the bathroom.
Correction: Hand soap must be provided at all hand washing lavatories to encourage proper hand washing. Hand cleanser must always be present to aid in reducing microorganisms and particulate matter found on hands.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: Space on either side of the walk-in freezer has boxes, papers and other things piled in these area.
Correction: Strongly suggest block off these areas so that trash and other items not collect there.
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08/23/2013 | Routine | |
| No violation noted during this evaluation. | 04/26/2013 | Follow-up | |
I spoke to maintenance man on premises working on another project in the kitchen and explained problem with dishwasher/warewasher.
CALL IMMEDIATELY WHEN DISHWASHER/WAREWASHER FINAL RINSE TEMPERATURE IS ADJUSTED OR OTHERWISE CORRECTED.
Final rinse = 26 PSI - OK
- Critical: Equipment and Utensils - Hot Water and Chemical Sanitizing*
Observation: The high temperature dishwasher/warewasher sanitizer rinse is not causing plate temperature to reach min. of 160°F as tested by temperature strip. Machine temperature gague only indicated final rinse temperatures of 164-168°F even after several runs of machine.
Correction: Need to adjust dishwasher/warewasher so that a minimum of 160°F plate temperature is obtained. This can be done by making sure final rinse temperature achieves 180°F. Need to sanitize all food contact plates and utensils in proper concentration of chemical sanitizer in deep sink until dishwasher/warewasher is repair/adjusted.
- Lighting, Intensity
Observation: Less than 10 foot candles of light was noted in the walk-n refrigerator and freezer.
Correction: Provide at least 10 foot candles at a distance of 30 inches from the floor in the walk-in refrigeration units and dry storage areas and in other areas and rooms during periods of cleaning. Increase wattage of bulbs until reach 10 ft candles of light.
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04/18/2013 | Routine | |
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