| No violation noted during this evaluation. | 03/16/2016 | Follow-up | |
- Critical: Water Capacity*
Observation: Water heater observed to not be functioning properly. (Burnt out element)
Correction: Ensure that water heater is functioning properly
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03/08/2016 | Routine | |
- Thawing
Observation: Improper methods used to thaw fish sticks.
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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12/08/2015 | Routine | |
- Light Bulbs Protective Shielding
Observation: Light bulbs in dry storage area not shielded, coated, or otherwise shatter-resistant.
Correction: Shield or replace light bulb with a coated or shatter-resistant bulb.
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09/08/2015 | Routine | |
| No violation noted during this evaluation. | 05/21/2015 | Routine | |
- Critical: Toxics - Identifying Toxic Containers* (corrected on site)
Observation: Chemical spray bottle observed without a label.
Correction: Label spray bottles with contents or discard.
- Critical: Toxics - Storage of Toxic Containers* (corrected on site)
Observation: Containers of are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items. (Cleaning chemical spray bottle stored over equipment in dry storage room)
Correction: Containers of chemicals must be located in an area that is not above food, equipment, utensils, linens or single service items.
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03/17/2015 | Routine | |
| No violation noted during this evaluation. | 12/08/2014 | Routine | |
| No violation noted during this evaluation. | 10/03/2014 | Routine | |
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
Observation: Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: tops of all equipment
Correction: Maintain nonfood-contact surfaces of equipment clean.
- Light Bulbs Protective Shielding
Observation: Light bulb in dish room not shielded, coated, or otherwise shatter-resistant.
Correction: Shield or replace light bulb with a coated or shatter-resistant bulb.
- Physical Facilities in Good Repair
Observation: Hand sink in prep area not sealed to the wall.
Correction: Seal the hand sink to the wall to prevent water damage.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: Hood Vents, HVAC Vent over 3 compartment sink and wall mounted air conditioner in the prep area noted in need of cleaning.
Correction: Facility 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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04/22/2014 | Routine | |
| No violation noted during this evaluation. | 02/06/2014 | Routine | |
- Critical: Ready-to-Eat - Potentially Hazardous Food - Disposition* (corrected on site) (repeated violation)
Observation: The prepared ready-to-eat (RTE) foods in the refrigeration unit was not discarded by the ""consume by"" date.
Correction: Discard the food at this time and ensure all prepared RTE food is served, sold or discarded by the ""consume by"" date. 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. (Foods discarded)
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10/29/2013 | Risk Factor | |
School closed for summer break prior to quarterly inspection.
No violation noted during this evaluation. | 05/23/2013 | Routine | |
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (corrected on site)
Observation: The prepared ready-to-eat (RTE) foods in the refrigeration unit is not properly dated for disposition. (Pizzas)
Correction: Mark the name and "consume by" date on the container of RTE foods at the time of preparation if the food is to be held for more than 24 hours. 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.
- Critical: Ready-to-Eat - Potentially Hazardous Food - Disposition* (corrected on site) (repeated violation)
Observation: The commercially processed ready-to-eat (RTE) food in the refrigeration unit was not discarded by the ""consume by"" date. (Shredded Cheese dated 3/1/13 should have been discarded on 3/7/13, which was 12 days ago)
Correction: Discard the food at this time and ensure all commercially processed RTE food is served, sold or discarded by the ""consume by"" date after opening. 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.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: Floors along the walls throughout the prep area and serving area noted in need of cleaning.
Correction: Facility 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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03/19/2013 | Routine | |
- Critical: Ready-to-Eat - Potentially Hazardous Food - Disposition* (corrected on site)
Observation: According to the ""consume by"" date on the prepared ready-to-eat (RTE) foods in the refrigerator, the food should have been discarded 18 ago. (Chicken dated 11/21/12 in walk in)
Correction: Discard the food at this time and ensure all prepared RTE food is served, sold or discarded by the ""consume by"" date. 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. (PIC discarded all foods that had exceeded their use by dates.)
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12/14/2012 | Risk Factor | |
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