September 18, 2009 (Routine)

Comments:
Cafeteria in excellent sanitary condition!

May 13, 2009 (Routine)

Violations:

• 0510 - Corrected During Inspection Vegetables (tomato) not washed before being offered for sale or service.
  Thoroughly wash raw fruits and vegetables to remove soil and other contaminants before cutting, combining with other ingredients, cooking, serving, or being offered for human consumption in the ready-to-eat form.
• 0550 - Repeat Dispensing utensils improperly stored between uses.
  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 135F.

Comments:
Violations discussed for correction.

January 15, 2009 (Routine)

Violations:

• 2310 B - The handwash station at the kitchen is being used as a dump station.
  The handwash facility identified above is to be used for washing hands only
• 2720 - Dumpster or outside refuse container was open or uncovered.
  Cover all waste containers when not in continuous use.

Comments:
Violations discussed for correction/new school and in excellent sanitary condition/HACCP book in compliance.

September 08, 2008 (Routine)

Violations:

• 0380 - Critical Food packages are not in good condition or the integrity of the package contents are not protected from adulteration or potential contaminants (ex: dented food cans) Frozen liquid egg container split down seam.
  Discard or return to distributor any food packages that are not in good condition or the integrity of the package contents are not protected from adulteration or potential contaminants.
• 0550 - Ice scoop improperly stored between use.
  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 135F.
• 0820 A 1 - Critical Chicken patties hot holding at improper temperatures.
  Hot hold potentially hazardous food at 135F or above to inhibit the growth of harmful bacteria.
• 0830 - Critical The prepared ready-to-eat (RTE) sliced ham in the refrigeration unit is not properly dated for disposition.
  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 41F 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.
• 1770 A - Critical The following equipment food-contact surfaces were observed soiled to sight and touch: can-opener.
  Clean and sanitize these surfaces for food contact.
• 2890 - Light bulbs in reach-in units not shielded, coated, or otherwise shatter-resistant.
  Shield or replace light bulb with a coated or shatter-resistant bulb.

Comments:
Violations discussed for correction.

May 29, 2008 (Routine)

Violations:

• 1750 - Manufacturer containers were observed reused for the storage of flour.
  Discontinue the reuse of manufacturer containers for food storage. Provide approved reusable food storage containers designed for your food storage needs.
• 3200 - Vent filters in the hood system are not being maintained in a clean condition.
  Maintain hood system vent filters in a clean condition.

Comments:
All violations corrected or discussed for correction during the inspection. HACCP Log looks good - Thank you!

February 27, 2008 (Routine)

Violation: 0160 - Critical A food employee failed to wash his or her hands before engaging in food preparation, after touching bare human body parts, after coughing, sneezing, eating, after handling soiled utensils or after engaging in any activity which may have contaminated his/her hands.
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.
Comments:
Violation discussed for correction during the inspection. HACCP log not completed for the daily temperature log. Please begin to record the temperatures of the food daily and fill out the HACCP log accordingly. The End of the Day temperature log was completed on Line B at 10:45 am. The purpose of this log is to record and monitor foods at the end of the service day to determine if foods are safe to save for reservice. Please educate staff on the purpose and use of this monitoring log and how it relates to food safety of foods on the service lines.