October 16, 2009 (Routine)

Violations:

• 0800 - Corrected During Inspection Critical Liquid pasteurized eggs were cooked in a steamer. The eggs were cooled in a quick chill unit which indicated that they were cooled to 41F of colder, yet checks of three pans found temperatures up to 57F at the thickest part.
  Potentially hazardous foods must be chilled from 135F to 70F within 2 hours and from 70F to 41F or below within 4 hours. The equipment malfunctioned and was not initially checked by an employee: the eggs were not cooled as indicated. An employee moved the eggs to another quick chill unit. In less than 30 minutes the eggs measured at 37F in the thickest portion. We discussed needs to check multiple pans of foods at the thickest spot with stem thermometers to verify readings on the quick chill equipment.
• 0810 - Corrected During Inspection Methods of cooling ranch dressing (48F), which was made 3 hours and 20 minutes, appear inadequate to properly cool the dressing.
  Potentially hazardous foods made at room temperature must be cooled to 41F within 4 hours. The employee who made the dressing used properly chilled milk, but also used mayonnaise at room temperature. Pre-chilling the mayonnaise would reduce the extend of cooling necessary and therefore the time to cool. Leaving the lid off during cooling would also hasten the cooling process. The dressing was placed in a quick chill unit to correct the violation.

Comments:
These good conditions and practices are noted: foods are procured from approved sources; no employees appear to be working while ill; several managers are certified in food safety and the Dietician is certified as a food safety trainer; hot and cold holding temperatures are acceptable; great cooling procedures are used by some employees; the dish machines are operating properly; "quat" sanitizer solution measures at an acceptable concentration; food contact surfaces are clean; great methods are used to dry sanitized food contact surfaces; ready-to-eat (RTE) foods are date marked; food handlers use barriers to handle RTE foods; walk-in refrigerators and re-therm units indicate if temperatures are not acceptable; damaged cans are segregated; and receiving temperatures of potentially hazardous foods are checked and recorded. The staff demonstrated operation of new re-therming equipment, blast chillers, and ware washing and cleaning procedures.

October 21, 2008 (Routine)

Comments:
Following are some of the many good conditions and practices observed: employees are checked daily for personal hygiene; hand sinks are accessible and stocked; food handlers use barriers for handling ready-to-eat (RTE) foods; cooking and dish machine temperatures are taken and recorded (noting corrective actions when necessary); produce is washed before preparation; food contact surfaces are clean and air dried; cold holding and cooling temperatures are acceptable; RTE foods are date marked; and sanitizer solution concentrations are acceptable. We discussed date marking of specific dairy products when opened and portioned.

January 16, 2008 (Routine)

Comments:
No violations are cited. Following are some of the good conditions and practices observed: foods sources are reputable; hand sinks are accessible and stocked; food handlers wash their hands properly; ready-to-eat (RTE) potentially hazardous foods (PHFs) are date marked and held at proper cold holding temperatures; cook temperatures are acceptable and are documented; the facility and equipment are very clean and well organized; barriers are used when handling RTE foods; and the dish machines are sanitizing properly. Employees demonstrated knowledge of these and other food safety practices: cook temperatures; cold holding; rotating stock; and pest control. The Director, Assistant Director, and I discussed several food safety issues, including: date marking (and "use by/best by" dates); employee health; cleanliness of equipment; storage of trash bags (not in contact with food-contact surfaces); monitoring food and dish machine temperatures; and the process of plating and transporting food to wards for re-therming. The directors demonstrate a high level of awareness and commitment to food safety via their knowledge, and the actions and the systems they have in place.

May 09, 2007 (Routine)

Violation: 0380 - Corrected During Inspection Critical Repeat Two dented food cans were placed on a cart for use for an upcoming meal. Another dented can is stored at the end of a can rack. The rims and/or side seams of each can is dented.
Discard or return food packages that are not in good condition or if the integrity of the package contents are not protected from adulteration or potential contaminants. A table is labelled for storage of--and held--several damaged cans.
Comments:
The facility, equipment, and utensils are clean. Ready-to-eat (RTE) potentially hazardous foods (PHFs) are date-marked for disposition.
The Director and I discussed the quick chill process used for most of the cooked foods. We briefly reviewed some of the records used for the HACCP (Hazard Analysis-Critical Control Points) process. Records appeared to show that HACCP is effectively implemented; when necessary, corrective action is documented.

January 17, 2007 (Routine)

Violations:

• 1770 A - Corrected During Inspection Critical The spout of one Groen kettle (a food contact surface) is soiled to sight and touch.
  Clean and sanitize these surfaces for food contact. The staff immediately cleaned the spout, then checked the spouts of other kettles.
• 1770 C - Corrected During Inspection A stack of paper bags is visible soiled: stains from liquid, as well as a piece of pasta and a dry slice of bread were on the bags.
  Maintain nonfood-contact surfaces of equipment clean. The lead cook discarded the food and all bags.

Comments:
The facility had completed serving lunch and was at the last stages of cleanup. The facility is generally clean. All refrigeration is operating properly. The dish machine is also operating at proper temperatures. The staff is knowledgeable about internal procedures, equipment, and of methods to protect food safety.
The following good practices are observed:
(1) Potentially Hazardous Foods (PHFs) are clearly date marked.
(2) Pans are air dried. The operation has a good system for air drying: several wire racks are used exclusively for air drying.
(3) Staff documents food temperatures (mostly hot and cold holding) consistently.
(4) The operation has a great and well implemented cleaning system. They use lists for daily, weekly, and monthly cleaning.
(5) One walk-in is dedicated for thawing PHFs. This is an excellent method of reducing the potential for cross-contamination during storage.
(6) Two refrigerators are dedicated to staff food only.
(7) Bulk bins are in good condition and clearly labelled. Scoops are stored with handles facing up, well out of the products.

June 30, 2006 (Routine)

Violations:

• 0380 - Corrected During Inspection Critical Repeat 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) Dented can of tuna in the dry storage area.
  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 - Corrected During Inspection Dispensing utensils improperly stored between uses. Handles of the coffee cups used in the flour and other items were i contact with the product.
  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 and the container.
• 1770 C - Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: Handles on the bread warmer at the serving line and the cover for the meat slicer in the ingredient room.
  Maintain nonfood-contact surfaces of equipment clean.
• 3170 - The ceiling in the #2 walk-in refrigerator is not maintained in good repair
  Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.

Comments:
Kitchen is clean and in good order. All equipment and food temperature are within the allowable limits.

January 19, 2006 (Routine)

Violations:

• 0840 - Corrected During Inspection Critical According to the ""consume by"" date on the commercially processed ready-to-eat (RTE) milk in the refrigerator, the food should have been discarded.
  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.
• 3440 - Corrected During Inspection Critical Rodent bait located in the dry storage area is not contained in a tamper-resistant container
  Contain rodent bait in a covered, tamper-resistant bait station. Open bait stations may result in the spillage of the poison being used.

Comments:
All refrigeration temperatures are within the allowable limits. The establishment is in very good condition.

August 26, 2005 (Routine)

Violations:

• 0380 - Corrected During Inspection Critical Dented cans of food found observed in the dry stock room.
  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 - Corrected During Inspection Repeat Dispensing utensil in a flour container did not have a handle.
  Store in-use utensils food that is not potentially hazardous with their handles above the top of the food within containers or equipment that can be covered.
• 1770 A - Corrected During Inspection Critical The following equipment food-contact surfaces were observed soiled to sight and touch: Blade of the can opener.
  Clean and sanitize these surfaces for food contact.
• 1770 C - Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: front of drawer in the ingredient room.
  Maintain nonfood-contact surfaces of equipment clean.

Comments:
The establishment is in very good order. The facility is clean and well organized. All refrigeration temperatures were with-in the allowable limits.

May 25, 2005 (Routine)

Violations:

• 0480 - Corrected During Inspection There was no label identifying the product inside of the salt (?) storage container with the blue top, in the ingredient room.
  We require that all food storage containers be labeled with the name of the product that they contain. This is especially important for storage containers containing white powders. This violation was immediately corrected by the establishment management.
• 0550 - Corrected During Inspection There was a small cup, with no handle, in the salt storage container with the blue top, in the ingredient room.
  Only proper scoops with handles, or spoons with handles, may be used. This violation was immediately corrected by the establishment management.
• 0820 - Corrected During Inspection Critical Individual servings of "sloppy joe" on "wed lunch" trays in finished tray walk-in refrigerator were out of temperature. "Sloppy joe" on a ""regular 5-25-05" "test tray" was at 47 F. "Sloppy joe" on a "wed lunch extras" tray was at 52 F.
  When a potentially hazardous food goes out of temperature, that is above 45 F, it must be eaten, or discarded within 4 hours of going out of temperature, or there is a risk of foodborne illness. Foods on all of the trays remaining from "wed lunch" service were immediately discarded by the kitchen manager.
• 1770 B - Corrected During Inspection There were several kitchen utensils in the bottom of the "kitchen utensils cart," near the cafeteria customer service line. The utensils were not in a smooth, easily cleanable container, in the cart, as they should be. The utensils were in contact with the bottom surface inside that cart, and there was visible dust inside the bottom of the cart.
  Utensils always need to be stored in smooth, easily cleanable, pans, or storage containers, not directly in contact with the inner surfaces of the cart. This violation was immediately corrected by the kitchen manager.

Comments:
Handwashing and dishwashing were being carried out correctly.

February 23, 2005 (Routine)

Violations:

• 2260 - Critical The air gap between the spayer head, located to the right of the 3-compartment "potwashing" sink, and the top of the sink/table surface below it, is less than 1 " wide. There is no air gap between the sprayer head, located in the "ingredient" room," and the sink/table surface below it. (The sprayer head extends into the sink, when hanging freely, at that location.)
  The rinse arm, associated with the sprayer, needs to be shortened, at both of these locations. We require that there be an air gap at least 1 " wide, between the bottom of the sprayer heads, and the tops of the sinks/tables below, as a back-flow prevention measure.
• 2310 - Critical The handwashing sink in the men's employee restroom, in the "coat room" area, is not draining properly. Drain is partially clogged.
  Needs to be repaired immediately. We require that all handwashing sinks be readily available for handwashing, at all times.

November 23, 2004 (Routine)

Violation: 0540 - Critical There was a steel cup, associated with the small blender, in front of refrigerators #4 and #5, which had visible dried food debris in it.
Always needs to be washed, rinsed, and sanitized, and air dried, within 4 hours of use, or there is arisk of foodborne illness. This violation was immediately corrected by the management.

August 24, 2004 (Routine)

Violations:

• 1770 C - There is food debree on the handle of handwashing sink to the right of the entrance door to refrigerator #5. There is cake white icing on the large mixer, near the place where the blade assembly is attached, in the main kitchen room, in front of the ingredient room. There is a slmall amount of visible food debree, on a tray, in the bottom of the utensils cart, in the "tray make up line" room.
  All non food contact items need to be washed, rinsed, and sanitized, if contaminated with food debree, or other materials, as soon as possible, after the contamination occurs. Must be cleaned within 4 hours of when the contamination occurs.
• 0830 - Critical There was sliced turkey "5-2 oz.SL," wrapped in plastic, in a pan, in refrigerator #2, with no discard date marking on it.
  All "ready to eat" foods should always be labeled with a discard date.
• 0380 - Critical Repeat There was a 7 lb. can of chili sauce, which had dents in bottom and side seams, on the rack of cans intended for service to the public, in the canned goods storage room.
  Cans with dents in top, bottom, or side seams may not be used for service to the public. The can of chili sauce, with dents in seams, was immediately removed from the rack of cans intended for service to the public, and placed in the area marked" dented cans only," by a foodservice worker.
• 2200 - Critical The sprayer arm sprayer head is hanging below the top of the basins of the two compartment sink with left drainboard only, in the "ingredient room."
  This represents an unnecessary risk of possible back-flow. The sprayer arm needs to be shortened, so that when the sprayer arm is hanging, the sprayer head assembly does not extend below the tops of the sink basins.

May 27, 2004 (Routine)

Violations:

• 0470 - Critical There was a pan of raw ground beef patties, covered with plastic wrap, stored above an unopened case of precooked sausage patties in the 2-door victory reach-in freezer.
  Raw meats need to be stored below all precooked and ready-to-eat foods in this freezer. This problem was immediately corrected by a foodservice worker.
• 0380 - Critical There was a 97 oz. can of evaporated milk, intermixed with canned foods intended for service to the public, in the ingredient room, which had a dent in the top seam.
  This can was immediately taken to the area of the canned goods storeroom (near the receiving dock) which is designated for damaged cans, to be returned for reimbursement, or discarded. Cans with dents in top, bottom, or side seams may not be used for service to the public.
• 0960 2 - A white plastic bucket was in refrigerator #4 which said chicken livers on the top, but contained peeled apricot halves.
  These white plastic buckets and lids are intended for a single-use only. Only the food which originally came in this bucket may be stored in this bucket. Replace with sturdier smooth, cleanable plastic containers.

March 01, 2004 (Routine)

Comments:
No violations were observed on this inspection.

December 01, 2003 (Routine)

Violation: 3340 - Critical There was a red bucket of bleach sanitizing solution on top of a utensils cart in the room where the tray make-up line is located.
Sanitizing solutions need to be stored below all food contact surfaces (such as utensils). This was immediately corrected.

June 27, 2003 (Routine)

Comments:
No violations were observed on this inspection.

February 25, 2003 (Routine)

Violation: 0540 - Critical Two of the giant soup ladels, stored in the steel (rolling) cart, across from the end of the customer service line, had a slight dirt film in them (inside the "bowls"), as did the bottom surface, inside the cart.
All items in the cart and the inside of the cart itself were immediately washed, rinsed, and sanitized.