Feb 24, 2014 (Routine)

• Management awareness; policy present
  NO WRITTEN EMPLOYEES HEALTH POLICY FOR FOODBORNE ILLNESS IN PLACE, A DOH COPY IS GIVEN TO THE PIC (Corrected On Site)
• Adequate handwashing sinks properly supplied and accessible
  NO WASTE BASKET(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
• Adequate handwashing sinks properly supplied and accessible
  NO SOAP OR PAPER TOWEL AT THE HANDWASHING SINK(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
• Food separated and protected
  UNCOVERED FOOD ITEMS FOUND IN THE KITCHEN (Corrected On Site)
• Food-contact surfaces: cleaned & sanitized
  UNCLEAN FOOD CONTACT SERVICES/ICE BOX (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
• Proper cold holding temperatures
  COLD FOOD ITEMS ARE HELD T IMPROPER TEMPERATURES(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
• Proper date marking & disposition
  PREPARED FOOD ITEMS ARE NOT LABELED FOR DATES AND CONTENTS(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
• Wiping cloths: properly used & stored
  THE WIPING CLOTHS ARE LEFT ON COUNTER AND NOT STORED IN A SANITIZED SOLUTION(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
• Warewashing facilities: installed, maintained, & used; test strips
  NO CHEMICAL TEST STRIPS AVAILABLE (Corrected On Site)

Sep 13, 2013 (Follow-up)

Sep 10, 2013 (Preoperational)

• Adequate handwashing sinks properly supplied and accessible
  There are no waste baskets at the handwashing sinks in any of the kitchens.
• Proper cooling methods used; adequate equipment for temperature control
  The ambient air temperature of some of the refrigeration units were measured at temperatures approximately 69 degrees Fahrenheit; the units had not been plugged in.
• Thermometers provided & accurate
  The digital thermometer display of an under-counter refrigerator in Kitchen A is displaying three blue dashes; allegedly this is because the unit was just turned on.
• Thermometers provided & accurate
  There are no thermometers inside or outside of some of the under-counter refrigerators.
• Warewashing facilities: installed, maintained, & used; test strips
  The dishwash machine's final rinse cycle temperature was measured at 203 and 204 degrees Fahrenheit.
• Hot & cold water available; adequate pressure
  There is no hot water (at least 110 degrees Fahrenheit) at one of the main kitchen's handwashing sinks. (Corrected On Site)
• Plumbing installed; proper backflow devices
  There is no air gap beneath the spray hose above the garbage disposal unit (food waste grinder) in the main kitchen. The spray hose adjacent to the dishwash machine was switched to the garbage disposal unit and now there is no air gap beneath the spray hose adjacent to the dishwash machine.
• Plumbing installed; proper backflow devices
  The metered faucets in the toilet rooms are remaining on for only 6 seconds or less if there is no motion once the faucets have activated and water begins to flow.
• Adequate ventilation & lighting; designated areas used
  A ceiling light fixture cover is missing above a prep table in Kitchen A.
• Adequate ventilation & lighting; designated areas used
  In Kitchen A, a ventilation hood filter is missing; the available filters do not fit.
• Adequate ventilation & lighting; designated areas used
  There is inadequate lighting at some of the prep tables in one of the Culinary Lab kitchens. Some of the ceiling lights were turned off due to certain electrical panel box switches not turned on.