October 14, 2009 (Routine)

• 0820 A 2 - Critical Milk in left milk box temperature checked at 45 F at the beginning of the inspection, cartons taken from the front and back of the box, and milk temperature again checked at the end of the inspection at 48 F. Box closed by staff between different classes. Milk box with one broken and 1 missing latch, and not adequately cold holding milk.
  Discussed with manager, have milk box repaired immediately. Until box is repaired load milk in box just before the lunch period and ensure that any milk remaining at the end of the meal is discarded. Ensure that potentially hazardous foods for cold holding are maintained at 41F or below to inhibit the growth of harmful bacteria.
• 0830 - Critical Repeat The ready-to-eat (RTE) commercially processed opened shredded and sliced cheeses in the refrigeration unit was not properly dated for disposition after opening.
  Mark a "consume by" date on commercially processed RTE foods at the time the original container is opened. 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.
• 1510 - No small diameter stem thermometer present to temperature check small foods as required since 10/07.
  Obtain a small diameter stem thermometer to accurately temperature check small and thin foods.
• 1570 - The following items observed in a state of disrepair and damaged:-Door stripping on walk in freezer makes door difficult to close-**Left milk box with one latch missing the the other does not latch correctly. Box with milk above required cold holding temperature
  Repair milk box immediately. Repair walk in freezer stripping to allow for easy closing of the door.
• 2350 ii - Dish sink leaking at the drain lever below the right sink compartment.
  Plumbing systems and components shall be maintained in good repair.
• 2750 - Dumpster with liquid in the bottom and an offending odor.
  Refuse containers are to be cleaned at a frequency that prevents the container from becoming an attractant to pests.

June 24, 2009 (Routine)

• 0830 - Critical The prepared ready-to-eat (RTE) corn and spaghetti in the reach in 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.
• 3270 - 2-3 flies present in the kitchen.5 dumpsters present, 1 open, and 1 with standing liquid needs cleaned. Debris present around back of kitchen area by walk in units and dumpsters.
  -Have dumpster cleaned, ensure all dumpsters are reasonably cleaned and doors and lids remain closed. -Remove debris from back of kitchen area.-If number of flies in or around facility increases, contact pest control.

March 25, 2009 (Routine)

October 10, 2008 (Routine)

• 0610 - Boxes of food stored on plastic pallets in the walk in refrigerator and dry storeroom and inverted crates in other areas. Food stored on the floor or food stored less than 6" above the floor.
  Elevate food storage onto approved shelving with minimum 6" legs or casters (wheels). Shelving allows for properly storing food items in refrigeration units, ie leftovers and ready to eat foods on top and thawing items on the bottom in the correct order with unwashed fruits and vegetables also stored on bottom shelving separate from raw meats, stock rotation, adequate air circulation to extend the shelf live of items, identification of pest infestations, and cleaning.
• 0820 A 1 - Corrected During Inspection Critical Pizza held at 112 and 118 in the hot box and on the serving line. From time of cooking till final meal served will be 2 hours and 15 minutes. Hot box for hot holding 125 F.
  Discussed with manger, food fine to serve due to time. Food must either be held at 135 F or above, or facility may use time as a public health control. Facility may use time as a public health control if process for food item is spelled out in the facility HACCP plan, and ensures that time from final cook or in uncooked items from beginning of preparation until final serving is< 4 hours. Manger unable to locate HACCP plan during the inspection. Ensure hot box is on with temperature monitored to be above 135 F.
• 0830 - Critical The prepared ready-to-eat (RTE) slice ham and spaghetti in the reach in refrigerator are 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.
• 0840 - Critical According to the ""consume by"" date on the commercially processed ready-to-eat (RTE) yogurt in the walk in refrigerator, the food should have been discarded by 29 May 08.
  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.
• 1770 B - Observed accumulations of encrusted grease deposits or other soil on the following food contact surfaces: Filters over ovens are dusty.
  Clean these surfaces.
• 2260 - Critical Post and pan sink and food preparation sink do not have an air gap (backflow or backsiphonage prevention device) to prevent back up of material (sewage) from the drainage system into the sinks.
  Adjust drainage to allow for an air gap.
• 2760 - 4 dumpsters present all with objectionable odors, open and flies present.
  Ensure dumpsters are changed/cleaned as needed to prevent rotted substance in dumpsters to create an attractant for flies and rodents near the school kitchen. Ensure dumpsters remain closed when not in use to exclude pests.

January 24, 2008 (Routine)

• 1060 - Repeat Observed a cardboard liner used as support of the bagged bulk flour in the storage area; the nonfood contact surface is not corrosion resistant, nonabsorbent, and/or smooth.
  Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent.
• 1150 - Repeat Observed milkcrates being used for storage support in the outside walk-in freezers, storage of bulk flour and throughout the canned storage room; the nonfood contact surface is not designed or constructed to be easily cleanable.
  Alter or replace this item to provide a surface that is free of unnecessary ledges, projections, and crevices.
• 1570 - Unused or non-functioning equipment not removed from the premises, observe inoperable/disused ice cream freezer was stored by the kitchen back door..
  Remove any unused or non-functioning equipment from the premises.
• 1750 - Manufacturer containers were observed reused for the storage of the Sloppy Joe mixture stored in the small floor chest freezer.
  Discontinue the reuse of manufacturer containers for food storage. Provide approved reusable food storage containers designed for your food storage needs.
• 1770 A - Critical Repeat The following equipment food-contact surfaces were observed soiled to sight and touch: observed residue on the kitchen slicer.
  Clean and sanitize these surfaces for food contact.
• 2720 - Repeat Observed an open dumpster lid in one of the outside dumpsters.
  Cover all waste containers when not in continuous use.
• 2890 - Repeat A light bulb under the hood system was not shielded, coated, or otherwise shatter-resistant.
  Shield or replace light bulb with a coated or shatter-resistant bulb.
• 3020 - Corrected During Inspection Repeat Soap was not provided at the hand washing lavatory in the employee restroom.
  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.
• 3180 - Repeat Observed debris under the pallets in the outside walk-in cooler and dust build-up on the hood system lighting cages; noted in need of cleaning.
  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.

October 01, 2007 (Routine)

• 0450 - Critical Employees observed handling ready-to-eat (RTE) food with their bare hands, observe foodworker prepare sandwiches( handle bread, ham and cheese) with their bare hands.
  Provide suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment to handle RTE food to prevent contamination from hands.
• 0550 - Dispensing utensils improperly stored between uses, observed the ice scoop laying in the ice of the ice machine.
  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 140F.
• 1060 - Observed the use of cardboard as shelf liner/support for the bagged flour, the nonfood contact surface is not corrosion resistant, nonabsorbent, and/or smooth.
  Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent.
• 1150 - Observed the use of milkcrates for storage shelving of bagged flour and throughout the cafeteria side canned storage room, the nonfood contact surface is not designed or constructed to be easily cleanable.
  Alter or replace this item to provide a surface that is free of unnecessary ledges, projections, and crevices.
• 1320 - Repeat There was no temperature measuring device located in the frontline ice cream freezer.
  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.
• 1570 - Repeat The door gasket of the frontline milk cooler is torn (damaged).
  Repair or replace the frontline milk cooler door gasket in accordance with the manufacturer's specifications.
• 1700 - Corrected During Inspection Critical Chlorine sanitizing solution used was not at an acceptable concentration, the wiping cloth bucket/pot tested at 0 ppm chlorine.
  Adjust the chlorine sanitizing solution to a level of at least 50 parts per million when the pH is at 8 or less and the water temperature is 75F.
• 1770 A - Critical The following equipment food-contact surfaces were observed soiled to sight and touch: kitchen slicer noted with dust and debris.
  Clean and sanitize these surfaces for food contact.
• 1800 - Observed soiled gaskets on the outside walk-in freezer and the frontline milk cooler, the nonfood contact surface has accumulations of grime and debris.
  Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
• 2350 ii - Repeat Plumbing connections under the 2 compartment sink (used for pot washing) are leaking.
  Plumbing systems and components shall be maintained in good repair.
• 2720 - Repeat Dumpster or outside refuse container was open or uncovered (opened top and sliding door).
  Cover all waste containers when not in continuous use.
• 2730 - Repeat The refuse container used to store refuse/recyclables has no drain plug.
  Replace the drain plug to the refuse container.
• 2890 - Repeat Light bulb over the kitchen oven is not shielded, coated, or otherwise shatter-resistant.
  Shield or replace light bulb with a coated or shatter-resistant bulb.
• 3020 - Soap was not provided at the hand washing lavatory in the employee restroom.
  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.
• 3080 - Less than 10 foot candles of light was noted in the outside walk-in freezer (all lighting were blown).
  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.
• 3170 - Physical structure is not maintained in good repair: Observe peeling paint under and on the hood suppression system (over the cooking equipment).
  Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
• 3180 - Observed dust build-up on the hood system light cages and kitchen fan, noted in need of cleaning.
  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.

April 17, 2007 (Routine)

• 0650 - Corrected During Inspection The food on display is not protected from contamination. Observed preportioned lunch containers placed uncovered on top & around front service line (observed the glass component on the sneeze guards along the service line is missing).
  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.
• 0820 - Critical Fried chicken hot holding at improper temperatures. Observed fried chicken on the service line tested at 98/120 degrees F.
  Rapidly reheat the food to 165F and maintain at 140F or above through the hot holding period.
• 1060 - Repeat The nonfood contact surface of the kitchen cooking equipment & storage facility is not corrosion resistant, nonabsorbent, and/or smooth. Observed peeling paint under the hood suppression system. Also observed raw wooden pallets used in the storage room.
  Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent.
• 1100 - Critical Repeat The food contact surface of the ice machine door is not smooth, contains cracks, chips, or pits and can not be easily cleaned. Observed cracked on the ice machine door.
  Repair or replace the ice machine door 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 buildup of food debris.
• 1150 - Corrected During Inspection Repeat The nonfood contact surface of the single service flatware under kitchen prep table is not designed or constructed to be easily cleanable. Observed linen covering of single service flatware under kitchen prep table (in holders) & for the kitchen mixer bowl.
  Alter or replace this item to provide a surface that is free of unnecessary ledges, projections, and crevices. Replace with plastice or metal cover.
• 1570 - Observed torn & soiled gaskets on the front service line milk cooler. Also observed the steamtable currently being stored in the dining/cafeteria area.
  Repair or replace the milk cooler on the front service line door gasket in accordance with the manufacturer's specifications. Remove unused or non-functioning equipment from the premises.
• 1800 - Repeat The nonfood contact surface of the standing fan in the kitchen has accumulations of grime and debris. Observed heavy dust build-up on kitchen standing fan.
  Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
• 2350 ii - Critical Repeat Plumbing connections under the kitchen 2-compartment sink are leaking.
  Plumbing systems and components shall be maintained in good repair.
• 2720 - Repeat Dumpster or outside refuse container was open or uncovered. ( open lid and sliding doors noted).
  Cover all waste containers when not in continuous use.
• 2730 - The refuse container used to store refuse/recyclables has no drain plug.
  Replace the drain plug to the refuse container.
• 2890 - The light fixture over the Blodgett oven is not shielded.
  Shield or replace light bulb with a coated or shatter-resistant bulb.
• 3180 - Repeat Behind ice machine, under the 2-compartment sink, and under storage room racks noted in need of cleaning. Observed debris in these locations.
  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.

November 14, 2006 (Routine)

• 0480 - Unlabeled food containers in store room off of kitchen.
  Label working containers with the common name of its contents. Consumers may be allergic to certain foods or ingredients. The mistaken use of an ingredient when the consumer has requested that it not be used may result in severe medical consequences. Liquid foods and granular foods may resemble cleaning compounds. The mistaken use of food from an unlabeled container could result in chemical poisoning.
• 1060 - Repeat The nonfood contact surface of the wood storage pallet is not corrosion resistant, nonabsorbent, and/or smooth.
  Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent.
• 1100 - The food contact surface of the interior of door of the ice machine is not smooth, contains cracks, chips, or pits and can not be easily cleaned.
  Repair or replace the inner lid of the ice machine 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 buildup of food debris.
• 1150 - Cloth used to cover the mixing bowl is not designed or constructed to be easily cleanable.
  Alter or replace this item to provide a surface that is free of unnecessary ledges, projections, and crevices. Replace with plastic or metal cover.
• 1320 - There was no temperature measuring device located in the ice cream freezer and chest freezer in store room.
  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.
• 1750 - Manufacturer containers were observed reused for the storage of sugar, flour, evaporated milk.
  Discontinue the reuse of manufacturer containers for food storage. Provide approved reusable food storage containers designed for your food storage needs.
• 1770 C - Corrected During Inspection Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: sharpener blade housing on slicer.
  Maintain nonfood-contact surfaces of equipment clean.
• 1800 - The nonfood contact surface of the fan guard and vent hood has accumulations of grime and debris.
  Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
• 2350 ii - Plumbing connections under the 2 compartment sink are leaking.
  Plumbing systems and components shall be maintained in good repair.
• 2580 - A condensate drain line servicing reach in refrigerator was emptying liquid waste directly onto the floor of the area behind the 2 compartment sink and ice machine.
  Repair/Relocate the condensate drain line to prevent liquid waste discharge onto the floor surface. Run the drain line to the floor drain under the reach in unit.
• 2720 - Dumpster or outside refuse container was open or uncovered. Side doors open.
  Cover all waste containers and shut slide doors when not in continuous use.
• 3180 - The following areas of the floor were not clean: behind the racks in the store room, under the 2 compartment sink (water accumulation) and behind the ice machine.
  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.
• 3250 - Toilet room doors are being kept open
  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.
• 3330 - Critical Working containers of dishwashing detergent powder are not properly labeled.
  Working containers of toxic items are to be properly labeled with contents. Identification of these containers with the common name of the material helps prevent the dangerous misuse of the contents.

March 01, 2006 (Routine)

• 0820 - Critical Sausage hot holding at improper temperatures. Sausage patties are holding at 124 degrees.
  Rapidly reheat the food to 165F and maintain at 140F or above through the hot holding period.
• 1060 - Repeat The nonfood contact surface of the wooden palates and shelving is not corrosion resistant, nonabsorbent, and/or smooth. Both items have bare wood exposed.
  Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent.
• 1320 - Repeat There was no temperature measuring device located in the milk cooler right of the serving line.
  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.

December 02, 2005 (Routine)

• 0610 - Repeat Food stored on the floor or food stored less than 6" above the floor. There is food on the floor of the refrigeration/freezer.
  Elevate food storage onto approved shelving with minimum 6" legs or casters.
• 1060 - Repeat The nonfood contact surface of the shelving in the storage room is not corrosion resistant, nonabsorbent, and/or smooth. The shelving needs to be painted.
  Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent.

September 15, 2005 (Routine)

• 0610 - Repeat Food stored on the floor or food stored less than 6" above the floor. Boxes of various food were on the floor in the walk-in units.
  Elevate food storage onto approved shelving with minimum 6" legs or casters.
• 1060 - Repeat The nonfood contact surface of the wood palates used in the large storage room and small storage room is not corrosion resistant, nonabsorbent, and/or smooth.
  Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent.
• 1320 - There was no temperature measuring device located in the milk cooler and walk-in frig.
  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.
• 1570 - Repeat The door gasket of the True and Beverage Air milk coolers is missing. The sides of the fold down doors are missing gaskets.
  Repair or replace the milk cooler door gaskets in accordance with the manufacturer's specifications.

April 25, 2005 (Routine)

• 0820 - Corrected During Inspection Critical Milk cold holding at improper temperatures. Milk was holding at 50 degrees. Milk was moved to a working refrigeration unit.
  Relocate food to a refrigeration unit that is capable of maintaining food storage at 41F (45F) or below.
• 1570 - One of the milk coolers was observed in a state of disrepair and damaged. The milk cooler on the right side of the serving line was holding at 52 degrees.
  Repair the milk cooler 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 milk cooler, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
• 2730 - The refuse container used to store refuse/recycbles has no drain plug. One of the dumpsters are missing its drain plug.
  Replace the drain plug to the refuse container.
• 2890 - Repeat Light bulbs in the storage room are not shielded, coated, or otherwise shatter-resistent. The bulbs are missing the light lens.
  Shield or replace light bulb with a coated or shatter-resistant bulb.
• 3380 - Corrected During Inspection Critical There was no bleach being applied to food contact surfaces does not meet the requirements of 21 CFR 178.1010. The wiping cloth bucket did not have any sanitizer
  Utilize only sanitizer that meet the requirements of 21 CFR 178.1010 when applying to food contact surfaces

February 11, 2005 (Routine)

• 0610 - Repeat Food stored on the floor or food stored less than 6" above the floor. Various boxes of food are stored on the floor of the walk-in freezer and large storage room.
  Elevate food storage onto approved shelving with minimum 6" legs or casters.
• 1060 - Repeat The nonfood contact surface of the shelving in the small storage room and the wood palates in the kitchen and large storage room is not corrosion resistant, nonabsorbent, and/or smooth.
  Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent.
• 1570 - Repeat The door gasket of the True milk cooler in the satellite cafeteria is damaged. The gasket is torn.
  Repair or replace the door gasket in accordance with the manufacturer's specifications.
• 2890 - Repeat Light bulb in the large storage room is not shielded, coated, or otherwise shatter-resistent. The light lens is missing.
  Shield or replace light bulb with a coated or shatter-resistant bulb.

November 30, 2004 (Routine)

• 1570 - Repeat The door gasket of the two milk coolers are missing. The fold down doors on both milk coolers are missing the gaskets.
  Repair or replace the milk cooler door gaskets in accordance with the manufacturer's specifications.
• 1770 C - Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: grease filters.
  Maintain nonfood-contact surfaces of equipment clean.
• 3080 - Repeat Less than 10 foot candles of light was noted in the walk-in freezer.
  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.
• 1100 - Repeat The food contact surface of the wood palates is not smooth, contains cracks, chips, or pits and can not be easily cleaned. The wood palates are being used as shelving in the large dry storage area.
  Repair or replace the wood palates 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.
• 1450 - The walk-in freezer was overstocked and is not sufficient in number or capacity to meet the food storage demands of the establishment. There was no way to identify the food in the freezer due overstocking.
  Provide additional walk-in freezer necessary to maintain food items at walk-in freezer. Overstocked equipment does not allow for proper air circulation and/or heat transfer. Improper food storage temperatures are a major contributing factor to foodborne illness.
• 2890 - Light bulb in large dry storage area is not shielded, coated, or otherwise shatter-resistent. The light lens is missing.
  Shield or replace light bulb with a coated or shatter-resistant bulb.
• 0610 - Repeat Food stored on the floor or food stored less than 6" above the floor. Food was stored on the floor in the walk-in freezer.
  Elevate food storage onto approved shelving with minimum 6" legs or casters.

September 28, 2004 (Routine)

• 3080 - Repeat Less than 10 foot candles of light was noted in the walk-in freezer. Light was not working.
  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.
• 3080 - Less than 20 foot candles of light was noted in the dry food storage area. Lights were not working.
  Provide at least 20 foot candles at a distance of 30 inches from the floor in consumer self-service areas, inside equipment, warewashing, equipment storage, toilet rooms
• 1060 - Repeat The nonfood contact surface of the shelving in the storage room is not corrosion resistant, nonabsorbent, and/or smooth. Bare wood is exposed.
  Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent.
• 0610 - Repeat Food stored on the floor or food stored less than 6" above the floor. Boxes of food are stored on the floor in the walk-in freezer.
  Elevate food storage onto approved shelving with minimum 6" legs or casters.
• 1100 - Repeat The food contact surface of the counter in the satellite cafeteria is not smooth, contains cracks, chips, or pits and can not be easily cleaned. The Formica has been removed.
  Repair or replace the counter 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.

May 21, 2004 (Routine)

• 3080 - Less than 10 foot candles of light was noted in the walk-in freezer. The light was not working in the unit.
  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.
• 1060 - Repeat The nonfood contact surface of the shelving in the storage room is not corrosion resistant, nonabsorbent, and/or smooth. The shelving has exposed wood.
  Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent.
• 1100 - The food contact surface of the counter in the satellite cafeteria is not smooth, contains cracks, chips, or pits and can not be easily cleaned. The Formica has been removed.
  Repair or replace the counter top 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.
• 3045 - A sign or poster that notifies food employees to wash their hands is not provided at all lavatories used by food employees. There was no sign at the handsink in the satellite cafeteria.
  Provide a sign or poster that notifies food employees to wash their hands at all handwashing lavatories used by food employees.
• 1570 - The door gasket of the milk coolers is (missing, damaged). All three milk coolers needed the gaskets replaced.
  Repair or replace the milk coolers door gasket in accordance with the manufacturer's specifications.
• 1570 - The oven doors were observed in a state of disrepair and damaged. The doors do not shut properly.
  Repair the oven doors 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 oven doors, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.

March 01, 2004 (Routine)

• 3320 - Critical Washing powder was in a non-labled container.
  Label all containers storing toxins.
• 3030 - There were no paper towels available in the employee restroom.
  Provide paper towels at all handsinks.
• 1060 - Repeat The storage shelves in the small and large storage rooms had exposed wood. The shelving is no longer water resistant.
  Paint or reseal the wood shelving in the storage rooms.
• 0610 - Repeat Food boxes were observed stored on pilots in the walk-in freezer and large dry storage room.
  Provide adequate storage shelving for food. All food should be 6 '' off the floor.
• 0570 - Wiping cloths were not stored in sanitizer solution.
  Store wiping cloths in sanitizing solution in between uses.
• 2890 - Lights in the large storage area were observed unshielded.
  All light fixtures are to be shatter resistant or shielded.
• 3380 - Critical The sanitizing solution in the wiping cloth bucket was too low.
  The sanitizing solution should register 50-200 parts per million.

December 10, 2003 (Routine)

• 1060 - Repeat The nonfood contact surface of the can opener bench is not corrosion resistant, nonabsorbent, and/or smooth. The wood is exposed and absorbent.
  Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent.
• 0610 - Food stored on the floor. Or Food stored less than 6" above the floor. Food was stored on the floor of the dry storage room.
  Elevate food storage onto approved shelving with minimum 6" legs or casters.
• 1450 - Repeat The refrigerators was overstocked and is not sufficient in number or capacity to meet the food storage demands of the establishment.
  Provide additional refrigeration necessary to maintain food items. Overstocked equipment does not allow for proper air circulation and/or heat transfer. Improper food storage temperatures are a major contributing factor to foodborne illness.
• 3045 - A sign or poster that notifies food employees to wash their hands is not provided at all lavatories used by food employees. There was no sign in the employee bathroom.
  Provide a sign or poster that notifies food employees to wash their hands at all handwashing lavatories used by food employees.

September 10, 2003 (Routine)

• 1060 - The nonfood contact surface of the can opener bench is not corrosion resistant, nonabsorbent, and/or smooth.
  Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent.
• 1450 - Traulsen frig. was overstocked and is not sufficient in number or capacity to meet the food storage demands of the establishment.
  Provide additional refrigeration necessary to maintain food items. Overstocked equipment does not allow for proper air circulation and/or heat transfer.
• 1570 - Milk cooler and steam table was observed not functioning in the satelite cafeteria.
  Repair the equipment 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 equipment, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
• 2660 - There is no cover to the feminine napkin refuse container in the ladies room stall in the kitchen.
  Provide a cover to the feminine napkin refuse container in the ladies room stall.
• 2760 - Dumpsters are full and are unable to handle trash volume.
  Remove trash items from the facility at a frequency that prevent pest harborage.

March 12, 2003 (Routine)

• 1730 - Repeat The ambient air temperature gauge on the red hot holding unit is not in good repair and/ or not accurate in the range of use.
  Repair, replace, and/or maintain the calibration of gauges for accuracy and function in the intended range of use.
• 1570 - Repeat The door liner on the interior of the door of the ice machine was observed in a condition that prevents necessary maintenance and easy cleaning.
  Repair or replace the door liner and 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 door liner, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
• 1570 - Repeat A section of the door gasket on one of the side doors on milk cooler # 1 is missing. A gap of approximately 1/4 to 1/2 inch exists.
  Replace the door gaset 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. Replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.