- Critical: Package Integrity
- Items:
- Food package(s)
- Problems:
- Dented, dented on seam or swollen
- Corrections:
- Discard.
- Comment:
- Food packages shall be in good condition to protect the integrity of the contents so that the food is not exposed to adulteration or potential contaminants. Observed 4 cans of tomato soup and one can of salsa located in the dry storage area that were dented. Discard dented cans. , CORRECTED: PIC labeled cans "DO NOT USE" and placed them to the side to return to the authorized food provider.
- General violation description:
- 3-202.15 - FOOD packages shall be in good condition and protect the integrity of the contents so that the FOOD is not exposed to ADULTERATION or potential contaminants.
- Food Storage Containers, Ident
- Items:
- Food item(s)
- Problems:
- Not identified
- Corrections:
- Label containers with common name.
- Comment:
- Working containers holding food or food ingredients shall be identified with the common name of the food. Observed two containers containing a white substance that were next to the dough mixer in the kitchen that were not labeled. Label all containers that contain food or food ingredients with the common food name
- General violation description:
- 3-302.12 - Except for containers holding FOOD that can be readily and unmistakably recognized such as dry pasta, working containers holding FOOD or FOOD ingredients that are removed from their original packages for use in the FOOD ESTABLISHMENT, such as cooking oils, flour, herbs, potato flakes, salt, spices, and sugar shall be identified with the common name of the FOOD.
|
05/12/2015 | Routine |
| No violation noted during this evaluation. | 12/16/2014 | Follow-up |
- Critical: Good Repair and Calibration
- Items:
- Food thermometer(s)
- Locations:
- Facility
- Problems:
- Not scaled to increments of 1 pound per square inch or smaller
- Corrections:
- Calibrate in accordance with manufacturer specifications.
- Comment:
- THERMOMETER IN KITCHEN WAS READING 110F AT ROOM TEMPERATURE ,
- General violation description:
- 4-502.11 - (A) UTENSILS shall be maintained in a state of repair or condition that complies with the requirements specified under Parts 4-1 and 4-2 or shall be discarded. (B) FOOD TEMPERATURE MEASURING DEVICES shall be calibrated in accordance with manufacturer's specifications as necessary to ensure their accuracy. (Pf) (C) Ambient air temperature, water pressure, and water TEMPERATURE MEAURING DEVICES shall be maintained in good repair and be accurate within the intended range of use.
- Critical: Handwashing Sink, Installation
- Items:
- Handwashing facility
- Locations:
- serving line
- Problems:
- Lack of hot water
- Corrections:
- Provide hot water.
- Comment:
- THREE HANDWASH SINKS ON SERVER LINE ARE NOT AT 100F.,
- General violation description:
- 5-202.12 - (A) A HANDWASHING SINK shall be equipped to provide water at a temperature of at least 38°C (100°F) through a mixing valve or combination faucet. (Pf) (B) A steam mixing valve may not be used at a HANDWASHING SINK. (C) A self-closing, slow-closing, or metering faucet shall provide a flow of water for at least 15 seconds without the need to reactivate the faucet. (D) An automatic handwashing facility shall be installed in accordance with manufacturer's instructions.
- Critical: Sanitizing Solutions, Testing
- Items:
- Sanitizer test kit
- Locations:
- Facility
- Problems:
- Not provided
- Corrections:
- Provide.
- Comment:
- QUATERNARY AMMONIA TEST KIT WAS NOT READILY AVAILABLE.,
- General violation description:
- 4-302.14 - A test kit or other device that accurately measures the concentration in MG/L of SANITIZING solutions shall be provided. (Pf)
- Equipment, Utensils, Linens, a
- Items:
- Clean equipment/utensil(s)
- Locations:
- 3-compartment sink
- Problems:
- Not stored in self-draining position
- Corrections:
- Store in self-draining position.
- Comment:
- CLEAN SHEET TRAYS WERE STORED ON WET TOWELS AT THREE COMPARTMENT SINK.
- General violation description:
- 4-903.11 - (A) Except as specified in # (D) of this section, cleaned EQUIPMENT and UTENSILS, laundered LINENS, and SINGLE-SERVICE and SINGLE-USE ARTICLES shall be stored: (1) In a clean, dry location
|
11/25/2014 | Routine |
- Critical: Equipment, Food-Contact Surfac
- Items:
- Food-contact surface(s) Equipment reach-in cooler interior
- Problems:
- Greasy
- Corrections:
- Keep clean.
- Comment:
- THE INTERIOR OF THE KENMORE REACH IN COOLER HAS A LARGE AMOUNT OF KETCHUP ON THE INTERIOR SHELF AREA. ALL UNITS SHALL BE IN CLEAN CONDITION. CLEAN INTERIOR OF COOLER IMMEDIATELY., ITEM CLEANED ON ASSIGNMENT TO CREW TODAY.
- General violation description:
- 4-601.11 - (A) EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be clean to sight and touch. (B) The FOOD-CONTACT SURFACES of cooking EQUIPMENT and pans shall be kept free of encrusted grease deposits and other soil accumulations. N (C) NonFOOD-CONTACT SURFACES of EQUIPMENT shall be kept free of an accumulation of dust, dirt, FOOD residue, and other debris. N
- Critical: Equipment, Food-Contact Surfac
- Items:
- Food-contact surface(s) Utensil(s) tongs
- Problems:
- Greasy
- Corrections:
- Keep clean.
- Comment:
- A PAIR OF TONGS OBSERVED ON COUNTER TOP OF KITCHEN THAT ARE VERY UNCLEAN. ALL EQUIPMENT SHALL BE CLEAN. CLEAN TONGS IMMEDIATELY., CORRECTED-TONGS CLEANED TODAY.
- General violation description:
- 4-601.11 - (A) EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be clean to sight and touch. (B) The FOOD-CONTACT SURFACES of cooking EQUIPMENT and pans shall be kept free of encrusted grease deposits and other soil accumulations. N (C) NonFOOD-CONTACT SURFACES of EQUIPMENT shall be kept free of an accumulation of dust, dirt, FOOD residue, and other debris. N
|
05/09/2014 | Routine |
- Nonfood-Contact Surfaces
- Items:
- Nonfood contact surface(s)
- Locations:
- Cookline table(s)
- Problems:
- Not easily cleanable
- Corrections:
- Repair/replace to be easily cleanable.
- Comment:
- , THE SHELF THAT HOLDS THE LARGE PANS ON THE EAST SIDE OF THE KITCHEN HAS PEELING PAINT AND MUST BE REFINISHED OR REPLACED. NON-FOOD CONTACT SURFACES MUST BE SMOOTH, EASILY CLEANABLE AND DURABLE. CORRECT BY NEXT INSPECTION, RECHECK WITHIN 6 MONTHS. REPEAT VIOLATION.
- General violation description:
- 4-202.16 - NonFOOD-CONTACT SURFACES shall be free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance.
|
11/07/2013 | Routine |
- Critical: Before Use After Cleaning
- Comment:
- UTENSILS FOR "ADDITIONAL FUNCTIONS" ARE BEING WASHED IN THE 3 COMPARTMENT SINK IN THE KITCHEN. CORRECTED.
- General violation description:
- 4-702.11 - UTENSILS and FOOD-CONTACT SURFACES of EQUIPMENT shall be SANITIZED before use after cleaning.
- Critical: Equipment Food-Contact Surface
- Comment:
- THE SLUSH MACHINE IS NO LONGER IN USE, IT IS BEING REMOVED. CORRECTED.
- General violation description:
- 4-602.11 - (A) EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be cleaned: (1) Except as specified in (B) of this section, before each use with a different type of raw animal FOOD such as beef, FISH, lamb, pork, or POULTRY
- Critical: Handwashing Sinks
- Comment:
- SCHOOL STORE WILL ONLY SERVE PRE-PACKAGED FOOD. NO HANDSINK IS NECESSARY. CORRECTED.
- General violation description:
- 5-203.11 - (A) Except as specified in (B) and (C) of this section, at least 1 handwashing lavatory, a number of handwashing lavatories necessary for their convenient use by EMPLOYEES in areas specified under 5-204.11, and not fewer than the number of handwashing lavatories required by LAW shall be provided. (B) If APPROVED and capable of removing the types of soils encountered in the FOOD operations involved, automatic handwashing facilities may be substituted for handwashing lavatories in a FOOD ESTABLISHMENT that has at least one handwashing lavatory. (C) If APPROVED, when FOOD exposure is limited and handwashing lavatories are not conveniently available, such as in some mobile or TEMPORARY FOOD ESTABLISHMENTS or at some VENDING MACHINE LOCATIONS, EMPLOYEES may use chemically treated towelettes for handwashing.
|
06/10/2013 | Follow-up |
| No violation noted during this evaluation. | 10/22/2012 | Routine |
- Sanitizing Solution Testing De
- Items:
- Sanitizer test kit quaternary ammonia
- Problems:
- Not provided
- Corrections:
- Provide.
- General violation description:
- 4-302.14 - A test kit or other device that accurately measures the concentration in MG/L of SANITIZING solutions shall be provided. (Pf)
- System Maintained in Good Repa
- Items:
- Plumbing system water line(s) cold
- Problems:
- Not maintained
- Corrections:
- Maintain in good repair
- Comment:
- HANDSINK OUTSIDE EMPLOYEE RESTROOM DOES NOT PROVIDE COLD WATER - HANDLE WON'T TURN. REPAIR TO PROVIDE COLD WATER.
- General violation description:
- 5-205.15 - A PLUMBING SYSTEM shall be: (A) Repaired according to LAW
|
04/19/2012 | Routine Inspection |
- Kitchenware and Tableware
- Items:
- Utensil(s)
- Problems:
- Stored with food-contact portion exposed
- Corrections:
- Store inverted.
- General violation description:
- 4-904.11 - (A) SINGLE-SERVICE and SINGLE-USE ARTICLES and cleaned and SANITIZED UTENSILS shall be handled, displayed, and dispensed so that contamination of FOOD- and lip-contact surfaces is prevented. (B) Knives, forks, and spoons that are not prewrapped shall be presented so that only the handles are touched by EMPLOYEES and by CONSUMERS if CONSUMER self-service is provided. (C) Except as specified under # (B) of this section, SINGLE-SERVICE ARTICLES that are intended for FOOD- or lip-contact shall be furnished for CONSUMER self-service with the original individual wrapper intact or from an APPROVED dispenser.
|
10/11/2011 | Routine Inspection |
- Critical: Hot and cold holding
- Items:
- Cold food item(s)
- Locations:
- Serving Line
- Problems:
- Stored above 41 degrees f
- Corrections:
- Store below 41 degrees F.
- Comment:
- OBSERVED CHICKEN TENDERS FOR THE ORIENTAL CHICKEN SALAD TO BE 68-70F AT 2 SERVING STATIONS. PANS OF FOODS WERE STORED ON SMALL AMOUNT OF ICE. WHEN STORING POTENTIALLY HAZARDOUS FOODS ON ICE, THE STORAGE PAN MUST BE SURROUNDED BY ICE ON THE BOTTOM AND ON ALL SIDES, UP TO THE TOP OF THE PAN INORDER FOR ITS CONTENTS TO BE MAINTAINED AT 41F AND BELOW AT ALL TIMES., POTENTIALLY HAZARDOUS FOODS REPLACED WITH FOODS PROPERLY HELD AT 41 DEGREES F.OR BELOW AT ALL TIMES.
- General violation description:
- 3-501.16 - Except during preparation, cooking, or cooling, or when time is used as the public health control as specified under 3-501.19, POTENTIALLY HAZARDOUS FOOD shall be maintained: (A) At 60C (140F) or above, except that roasts cooked to a temperature and for a time specified under 3-401.11(B) or reheated as specified in 3-403.11(E) may be held at a temperature of 54C (1300F)
- Clean, Vent. Sys., Prev. Disch
- Items:
- Ventilation system
- Locations:
- filter(s)
- Problems:
- Not clean
- Corrections:
- Keep clean
- General violation description:
- 6-501.14 - (A) Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination by dust, dirt, and other materials. (B) If vented to the outside, ventilation systems may not create a public health HAZARD or nuisance or unLAWful discharge.
|
10/26/2010 | Routine Inspection |
- Hair Restraint Effectiveness
- Items:
- Hair restraint hat
- Locations:
- kitchen employee(s)
- Problems:
- Not properly Worn
- Corrections:
- Hair restraints are to cover hair.
- Comment:
- Seven of nine food employees had unrestrained loosely flowing hair coming out from under their cap or not being covered with their hair net. Forehead hair must be effectively restrain by tucking the hair under the cap or fully cover with a hair net.
- General violation description:
- 2-402.11 - (A) Except as provided in # (B) of this section, FOOD EMPLOYEES shall 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
- Light Bulbs, Protective Shield
- Items:
- Light shielding light shield(s)
- Locations:
- kitchen ceiling lights
- Problems:
- Not provided In storage area
- Corrections:
- Provide adequate light shields and end caps or shatter-proof bulbs.
- Comment:
- OBSERVED UNPROTECTED FLURECENT CEILING LIGHT TUBES IN THE BACK KITCHEN STORAGE ROOM. INSTALL MISSING LIGHT SHIELD. OBSERVED BARE LIGHT BULB UNDER THE VENTILATION HOOD ABOVE THE OVEN. INSTALL MASON JAR TYPE LIGHT SHIELD.
- General violation description:
- 6-202.11 - (A) Except as specified in # (B) of this section, light bulbs shall be shielded, coated, or otherwise shatter-resistant in areas where there is exposed FOOD
|
10/07/2009 | Routine Inspection |
- Critical: Package Integrity
- Items:
- Food package(s)
- Problems:
- Dented, dented on seam or swollen
- Corrections:
- Discard.
- Comment:
- 1 CAN OF RED GOLD SALSA WAS DENTED. PIC DISCARDED THE CAN AT TIME OF INSPECTION. VIOLATION IS CORRECTED.
- General violation description:
- 3-202.15 - FOOD packages shall be in good condition and protect the integrity of the contents so that the FOOD is not exposed to ADULTERATION or potential contaminants.
|
09/05/2008 | Routine Inspection |
- Critical: Warewashing, San. Water Temp
- Comment:
- 3 COMPARTMENTS SINK IS IN USE INSTEAD OF THE DISH MACHINE.
- General violation description:
- 4-501.111 - If immersion in hot water is used for SANITIZING in a manual operation, the temperature of the water shall be maintained at 77 C (171 F) or above.
|
10/04/2007 | |
- Critical: Warewashing, San. Water Temp
- Items:
- Manual warewash sanitizing solution temperature
- Problems:
- Less than 170 degrees f
- Corrections:
- Keep booster heater turned on.
- Comment:
- DISHWASHING MACHINE (HOT WATER SANITIZER) IS NOT REACHING PROPER TEMPERTURE (180 F). USE 3 COMPARTMENTS SINK INSTEAD TILL YOU FIX DISH MACHINE. A REVISIT ON OCTOBER 1-07 TO CHECK COMPLAINCE.,
- General violation description:
- 4-501.111 - If immersion in hot water is used for SANITIZING in a manual operation, the temperature of the water shall be maintained at 77 C (171 F) or above.
- Handwashing Facility
- Items:
- Handwashing sink(s)
- Problems:
- Not easily accessible
- Corrections:
- Make easily accessible.
- Comment:
- SANITIZER BUCKETS WERE FOUND IN HAND WASH SINKS. USE HAND WASH SINKS FOR HAND WASH ONLY.
- General violation description:
- 5-205.11 - (A) A HANDWASHING SINK shall be maintained so that it is accessible at all times for EMPLOYEE use. (Pf) (B) A HANDWASHING SINK may not be used for purposes other than handwashing. (Pf) (C) An automatic handwashing facility shall be used in accordance with manufacturer's instructions. (Pf)
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09/24/2007 | |
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