All food temperatures taken were internal unless otherwise noted.
- Handwashing - Using a Handwashing Lavatory
Observation: The three handwashing facilities were blocked , preventing access by employees for easy handwashing.
Correction: Access to the handwashing facilities identified above are to be available during all hours of operation. Remove the trays and carts preventing its use.
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12/02/2015 | Routine | |
All food temperatures taken were internal unless otherwise noted. This inspection was a risk factor inspection that focused on the 5 risk factors.Good retail practices (GRPs) were discussed with operator and/or staff at the time of inspection.Missing toilet paper for ladies rest-room
No violation noted during this evaluation. | 09/24/2015 | Risk Factor | |
All food temperatures taken were internal unless otherwise noted.
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 or structural deficiencies, repair or replacement of equipment, and proper installation of laundry facilities.
- Hair Restraints - Effectiveness (corrected on site)
Observation: Employees observed working in the food service area without proper hair restraints.
Correction: Ensure all employees wear hair restraints such as hats, hair coverings or nets, beard restraints, and clothing that covers body hair, that are designed and worn to effectively keep their hair from contacting exposed food, clean equipment, utensils and linens, and unwrapped single-service and single-use articles. This section does not apply to food employees such as counter staff who only serve beverages and wrapped or packaged foods, hostesses, and wait staff if they present a minimal risk of contaminating exposed food
- Hand Drying Provision (corrected on site) (repeated violation)
Observation: Missing paper towels for handsink near the service line.
Correction: Replaced paper towels.
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03/16/2015 | Routine | |
All food temperatures taken were internal unless otherwise noted. 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 or structural deficiencies, repair or replacement of equipment, and proper installation of laundry facilities.
- Cloths - Wiping Cloths - Use Limitation (repeated violation)
Observation: Wiping cloths improperly stored between use.The concentration of Quat sanitizer was less than 200ppm.
Correction: Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
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12/19/2014 | Routine | |
All food temperatures taken are internal unless otherwise noted.
- Cloths - Wiping Cloths - Use Limitation
Observation: Wiping cloths improperly stored between use.Less than 200ppm of Quat sanitizer was used
Correction: Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
- Equipment - Good Repair and Proper Adjustment
Observation: Ice build-up was observed in the walk-in freezer. This condition prevents necessary maintenance and easy cleaning.
Correction: Repair the walk-in freezer to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability .
- Non-Food Contact Surfaces (repeated violation)
Observation: The nonfood contact surface of the filters underneath the exhaust hood were soiled with 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.
- Handwashing - Using a Handwashing Lavatory
Observation: The two handwashing facilities located in the kitchen were blocked, preventing access by employees for easy handwashing.
Correction: Access to the handwashing facility identified above is to be available during all hours of operation. Remove the equipment preventing its use.
- Hand Drying Provision
Observation: No disposable towels were provided at the hand washing lavatory near the freezer.
Correction: Hand drying devices such as individual disposable paper towels, a continuous towel system that supplies the user with a clean towel or heated air hand drying device must be provided at all hand washing lavatories to encourage proper hand washing and avoid employees to drying their hands on their clothing or other unclean materials
- Lighting, Intensity
Observation: Insufficient lighting was noted in the walk-in freezer. On e set of lights were burnt out.
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.
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09/15/2014 | Routine | |
All food temperatures taken are internal unless otherwise noted.
- Equipment - Non-Food Contact Surfaces and Utensils
Observation: Interior of ice machine is soiled.
Correction: Clean and sanitize the interior of ice machine.
- Non-Food Contact Surfaces (repeated violation)
Observation: The nonfood contact surface of the can opener 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:
>>Floors in dry storage area have unsealed or worn patches.
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
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05/12/2014 | Routine | |
All temperatures observed are internal.
- Equipment - Cutting Surfaces (repeated violation)
Observation: The cutting board along the cooking line is heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized .
Correction: Resurface or discard and replace the cutting boards to provide a food contact surface that is smooth, easily cleaned and sanitized.
- Physical Facilities in Good Repair
Observation: Floor is not maintained in good repair. Floor is unsealed in a few places in the dry storage area.
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
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02/11/2014 | Routine | |
All temperatures are internal unless otherwise noted.
Employee health information needs to be revised. Ensure that policy is provided to all staff and that the policy covers all excludable/restricted symptoms and illnesses. For more information she back of health permit.
- Thawing (corrected on site)
Observation: BBQ observed thawing at room temperature.
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
- Equipment - Fixed Equipment, Spacing or Sealing (repeated violation)
Observation: Seal/caulking on drainboards dishmachine moldy.
Correction: Repair/replace
- Equipment - Good Repair and Proper Adjustment
Observation: following in need of repair
- Endcap missing left milk cooler grade school service line.
- Seal on dishmachine doors is leaking.
- Gasket torn on bottom of walk-in freezer door.
Correction: Repair/replace
- Equipment - Cutting Surfaces
Observation: Small cutting board heavily scratched and scored by large mixer prep area. The food contact surface is no longer easily cleaned and sanitized due to condition.
Correction: Resurface or discard and replace the cutting boards to provide a food contact surface that is smooth, easily cleaned and sanitized.
- Non-Food Contact Surfaces (repeated violation)
Observation: following in need of cleaning
- Old labels are on red trays
- Top of ovens are dirty.
Correction: clean
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09/11/2013 | Routine | |
All temperatures are internal unless otherwise noted.
For equipment and structural issues see past inspection.
No violation noted during this evaluation. | 04/30/2013 | Risk Factor | |
All temperatures are internal unless otherwise noted.
Per dishroom operator, she stated that the dishmachine has been observed at a temperature above 194F. The max for the dishmachine is 194F, as found on the data located on the side of the machine, recommend having the machine serviced and the temperature turned down.
- Equipment - Fixed Equipment, Spacing or Sealing
Observation: Seal/caulking dishmachine drainboards moldy.
Correction: repair/replace
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: following in need of repair
>>Traulsen middle hot hold box, elementary side, not working
>>right fridge, elementary side, bottom door gasket torn
Correction: repair
- Non-Food Contact Surfaces
Observation: following in need of cleaning
>>old labels pitchers
>>old labels bottom of red food trays
Correction: clean
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12/11/2012 | Routine | |
All temperatures are internal unless otherwise noted.
- Temperature Measuring Devices
Observation: Thermometer needed milk cooler middle school side.
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 - Good Repair and Proper Adjustment (repeated violation)
Observation: Gaskets torn both milk coolers grade school side.
Correction: repair
- Non-Food Contact Surfaces (repeated violation)
Observation: following in need of cleaning
>>old labels bottom of red trays
>>tops of ovens
Correction: clean
- Light Bulbs Protective Shielding
Observation: Multiple fridge and hot hold units do not have shielded or shatter proof bulbs.
Correction: Shield or replace light bulb with a coated or shatter-resistant bulb.
- Lighting, Intensity (repeated violation)
Observation: Multiple fridges and hot hold units lights out.
Correction: repair/replace
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09/12/2012 | Routine | |
All temperatures are internal unless otherwise noted.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: Base of top steamers leaking.
Correction: repair
- Non-Food Contact Surfaces (repeated violation)
Observation: following in need of cleaning
>>tops of ovens
>>old labels bottom of red plastic trays
>>old labels plastic pitchers
Correction: clean
- Lighting, Intensity
Observation: Light out following location
>>walk-in refrigerator
>>dry storage
Correction: repair/replace
- Physical Facilities in Good Repair (repeated violation)
Observation: Ceiling tile laundry room water stained.
Correction: replace
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04/10/2012 | Routine | |
All temperatures are internal unless otherwise noted.
- Cloths - Wiping Cloths - Use Limitation
Observation: Sanitizer buckets stored on floor front service areas.
Correction: Store sanitizer buckets off the ground.
- Non-Food Contact Surfaces (repeated violation)
Observation: following in need of cleaning
>>old labels bottom of red trays
>>tops of ovens
>>old labels plastic pitchers
Correction: Clean
- Plumbing System Maintained in Good Repair (repeated violation)
Observation: Faucet mopsink leaking.
Correction: Repair and maintain all plumbing components and fixtures.
- Physical Facilities in Good Repair (repeated violation)
Observation: following in need of repair
>>sprinkler walk-in freezer left side leaking
>>ceiling tile over washer/dryer water stained
Correction: repair
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12/06/2011 | Routine | |
All temperatures are internal unless otherwise noted
- Equipment - Good Repair and Proper Adjustment
Observation: The following were found to be in poor repair
>>Compressors walk-in freezer ice build up
>>Milk cooler left side single door not working
Correction: Defrost and repair
- Non-Food Contact Surfaces (repeated violation)
Observation: The following were found to be dirty
>>Racks laundry room
>>Red trays labels on bottom
>>Tops of ovens
Correction: Clean and maintain
- Physical Facilities in Good Repair
Observation: Sprinkler walk in freezer leaking/ice build up
Correction: Repair
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09/19/2011 | Routine | |
All temperatures are internal unless otherwise noted.
- Equipment - Good Repair and Proper Adjustment
Observation: Left traulsen fridge not working elementary service line
Correction: Repair
- Non-Food Contact Surfaces
Observation: following in need of cleaning
>>old labels on plastic pitchers
>>red tray bottoms with old labels
Correction: Clean
- Equipment and Utensils, Air-Drying Required
Observation: Metal food container stacked wet after wash/rinse/sanitizing.
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.
- Plumbing System Maintained in Good Repair (repeated violation)
Observation: Sprayer head 3-vat leaking.
Correction: repair
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: Floor dirty walk-in freezer.
Correction: clean
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04/01/2011 | Routine | |
All temperatures are internal unless otherwise noted.
- Food Contact Surfaces - Cleanability*
Observation: Rubber spatulas observed cracked and/or damaged throughout kitchen.
Correction: replace
- Non-Food Contact Surfaces
Observation: following in need of cleaning
>>rack across from walk-in refrigerator
>>oven tops
>>racks dry storage
>>red tray bottoms with old labels
>>gaskets several refrigeration and hot hold units
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Handwashing Lavatory, Water Temperature, and Flow
Observation: Several handsinks throughout the kitchen "75-80" was measured at a temperature less than 100°F.
Correction: Make necessary adjustments to valves and lines serving the handsink to provide water of at least 100°F to allow more effective removal of fatty soils encountered in kitchens.
- Plumbing System Maintained in Good Repair
Observation: following in need of repair
>>back 2-vat faucet leaking
>>sprayer hose on 3-vat leaking
Correction: Repair and maintain all plumbing components and fixtures.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: following in need of cleaning
>>floor dry storage
Correction: clean
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01/05/2011 | Routine | |
All temperatures are internal unless other wise noted.
- Food Contact Surfaces - Cleanability*
Observation: following in need of repair
>>wood roller damaged
>>ice scoop chipped
>>wood handled spatula chipped
Correction: Replace
- Warewashing - Mechanical Warewashing Equipment, Sanitization Pressure
Observation: The pressure gauge for the high temperature pots and pans warewash machine was below 15 PSI.
Correction: Immediately discontinue the use of the machine until it is operating in accordance with minimum requirements. The range for proper operation is between 15 and 25 PSI. Initiate manual wash, rinse, and sanitize method to properly clean and sanitize equipment and utensils. To minimize workload you can move to all single service utensils.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils (repeated violation)
Observation: Observed accumulations of encrusted grease deposits or other soil on the following food contact surfaces: metal whisk
Correction: Clean and sanitize these surfaces for food contact.
- Non-Food Contact Surfaces
Observation: following in need of cleaning
>>top of small milk cooler elementary side with single serve trays
>>old labels on bottom of red trays
Correction: Clean
- Equipment and Utensils, Air-Drying Required
Observation: Plastic trays were found stacked while wet after cleaning and chemical sanitization elementary side and dishroom.
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.
- Lighting, Intensity
Observation: Traulsen right hot hold light out.
Correction: replace or repair
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10/06/2010 | Routine | |
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