- Hot holding (corrected on site)
Potentially hazardous food(s) not held at proper temperatures.
Correction: Potentially hazardous food(s) shall be held at 135 degrees F or higher.
Comments: 1. ONE PAN OF PASTA MEASURED 109 DEGREES F IN HOT HOLDING CABINET. ENSURE ALL POTENTIALLY HAZARDOUS FOODS BEING HELD HOT ARE KEPT AT 135 DEGREES F OR ABOVE.NOTE: HOT FOODS ARE STORED IN HOT HOLDING CABINET BEFORE BEING STORED IN STEAM TABLE ON SERVICE LINE. TEMPERATURE IS TAKEN BEFORE BRINGING HOT HOLDING ITEMS TO STEAM TABLE ON SERVICE LINE. PASTA WAS SENT BACK TO OVEN TO BE REHEATED BEFORE BEING SERVED. ALL OTHER POTENTIALLY HAZARDOUS FOODS MEASURED OVER 135 DEGREES F. DURING INSPECTION.
Location: Kitchen
Equipment: -
- Food on display
Food on display unprotected.
Correction: Food on display shall be protected from contamination.
Comments: 1. SEVERAL AREAS IN SERVICE COUNTER/SERVICE LINE AREA IN NEED OF SNEEZE GUARDS TO PROTECT FOODS FROM CONTAMINATION.PROVIDE.NOTE: SNEEZE GUARDS ARE ON ORDER AND WILL BE INSTALLED UPON RECEIPT.
Location: Service counter
|
09/17/2014 | Routine |
| No violation noted during this evaluation. | 06/17/2014 | Non-Illness Complaint Recheck |
| No violation noted during this evaluation. | 06/09/2014 | Non-Illness Complaint |
- Bait stations (corrected)
Open rodent bait station(s).
Correction: Provide covered, tamper resistant bait stations.
Comments: 4/25/2014: REMOVE MOUSE SNAP TRAPS IN EQUIPMENT STORAGE ROOM AT FAR WEST END OF BUILDING. CURRENTLY, 2 SNAP TRAPS PLACED ON GREY UTILITY BOX ON SOUTH WALL. SNAP TRAPS ARE NOT APPROVED IN COMMERCIAL FACILITIES DUE TO POSSIBLE TAMPERING. BAIT STATIONS SHALL BE COVERED AND TAMPER RESISITANT.
Location: Dry storage
- Bare hand contact (critical) (corrected on site)
Bare hand contact with ready to eat food.
Correction: Provide and use utensils such as gloves, deli wrap, or tongs.
Comments: 4/25/2014: ALWAYS WEAR GLOVES, USE TONGS OR DELI WRAP WHEN HANDLING READY-TO-EAT FOODS. EMPLOYEE WAS HANDLING WASHED GRAPES WITH BARE HANDS. INSTRUCTED EMPLOYEE TO WASH HANDS AND USE GLOVES TO HANDLE GRAPES. GAVE TRAY OF CUPPED GRAPES TO MANAGEMENT TO DISCARD.
- Glove Use (Critical) (corrected on site)
Gloves used incorrectly.
Correction: Gloves shall be used for only one task and used for no other purpose, and discarded when damaged, soiled or when interruptions occur in the operation.
Comments: 4/25/2014: EMPLOYEES ARE TO REMOVE GLOVES, WASH HANDS AND REGLOVE AFTER TOUCHING THEIR FACE, BODY OR HAIR WITH GLOVES. EMPLOYEE WIPED FACE WITH GLOVES ON AND PROCEEDED TO FOOD SERVING STATION. INSTRUCTED EMPLOYEE TO CHANGE GLOVES, WASH HANDS AND REGLOVE DUE TO TOUCHING HIS FACE.
- Person-in-charge demonstration of knowledge (corrected)
Person-in-charge did not demonstrate knowledge of foodborne disease prevention.
Correction: Person in charge shall demonstrate adequate knowledge of foodborne disease prevention.
Comments: 4/25/2014: MANAGEMENT DID NOT DEMONSTRATE KNOWLEDGE OF LIMITING BARE HAND CONTACT WITH READY-TO-EAT FOODS. MANAGEMENT STATED THAT THE UNDERSTANDING WAS BARE HANDS COULD BE USED IN SOME SITUATIONS. INFORMED MANAGEMENT THAT THERE IS TO BE NO BARE HAND CONTACT WITH READY-TO EAT FOODS (RAW OR COOKED FOODS). EMPLOYEE PLACING READY-TO-EAT WASHED GRAPES IN CUPS FOR CONSUMER CONSUMPTION WITH BARE HANDS. ***STRONGLY RECOMMEND MANAGEMENT TAKE CERTIFIED FOOD HANDLER COURSE FOR FOOD BORNE ILLNESS PREVENTION IN THE KITCHEN AND RELATED AREAS.***
- Eating, drinking, smoking (corrected on site)
Employee(s) eating, drinking, or using tobacco in food service, prep or storage area(s).
Correction: Employees shall eat, drink and use tobacco products in designated area(s). An employee may drink from a closed beverage container if contamination of food, equipment and hands is prevented.
Comments: 4/25/2014: EMPLOYEE DRINKS MUST HAVE LIDS AND BE STORED ON LOWEST SHELF IN FOOD HANDLING AND PREP AREAS. EMPLOYEE COFFEE CUP WITHOUT LID WAS SITTING ON TOP OF PREP TABLE AT SANDWICH MAKE STATION (FAR WEST END OF KITCHEN, BY EQUIPMENT STORAGE ROOM). INSTRUCTED EMPLOYEE TO COVER DRINK WITH LID, PLACE ON LOWEST SHELF AND TO WASH HANDS AFTER HANDLING DRINK. ***HANDS ARE TO BE WASHED AFTER HANDLING PERSONAL DRINK***
Location: Kitchen
Equipment: Prep table
- Food on display (corrected)
Food on display unprotected.
Correction: Food on display shall be protected from contamination.
Comments: 4/25/2014: FRESH READY-TO-EAT FRUIT AND VEGETABLES MUST BE PROTECTED FOOD GUARDS (SNEEZE GUARDS) OR DISPLAY CASE THAT PREVENTS CONSUMER CONTAMINATION OF FOOD. WITNESSED STUDENT SNEEZE ON READY-TO-EAT APPLES. COVERS FOR COLD-TOP COOLERS WITH FRESH FRUIT AND SELF-SERVICE SALAD ARE NOT EFFECTIVE AT PREVENTING CONSUMER CONTAMINATION. INSTALL SNEEZE GUARDS, PROVIDE PROTECTIVE DISPLAY CASES OR OTHER MEANS TO PROTECT READY-TO-EAT FOODS. ***EXTENSION OF TIME GIVEN TO IMPLEMENT CHOICE OF FOOD PROTECTION***5/2/2014: SNEEZE GUARDS FOUND IN MAINTENANCE STORAGE AREA. GUARDS ARE BEING INSTALLED. PRIORITY FOOD ITEMS ARE APPLES, OPEN FRUIT AND VEGETABLE CUPS AND OPEN SELF-SERVE SALAD.
Location: Service counter
Equipment: Cold top
- Hand washing (where) (corrected on site)
Employee used improper location to wash hands.
Correction: Employees shall wash hands only at designated hand sinks.
Comments: 4/25/2014: EMPLOYEES ARE TO WASH HANDS AT DESIGNATED HAND SINKS ONLY. INSTRUCT EMPLOYEES WHERE TO WASH HANDS. EMPLOYEE AT SANDWICH MAKE STATION WASHED HANDS IN PREP SINK. INSTRUCTED EMPLOYEE NOT TO WASH HANDS AT PREP SINK AND TO USE THE DESIGNATED HAND SINK.
Location: Kitchen
Equipment: Hand sink
- Plumbing system/ repair (Non-Critical) (corrected)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: 4/25/2014: HAND SINK IN DISH MACHINE AREA IS SLOW TO DRAIN, SINK BACKS UP WITH WATER. CLEAR DRAIN AND MAINTAIN.
Location: Dish machine area
Equipment: Hand sink
|
05/02/2014 | Recheck |
- Bait stations
Open rodent bait station(s).
Correction: Provide covered, tamper resistant bait stations.
Comments: 4/25/2014: REMOVE MOUSE SNAP TRAPS IN EQUIPMENT STORAGE ROOM AT FAR WEST END OF BUILDING. CURRENTLY, 2 SNAP TRAPS PLACED ON GREY UTILITY BOX ON SOUTH WALL. SNAP TRAPS ARE NOT APPROVED IN COMMERCIAL FACILITIES DUE TO POSSIBLE TAMPERING. BAIT STATIONS SHALL BE COVERED AND TAMPER RESISITANT.
Location: Dry storage
- Bare hand contact (critical) (corrected on site)
Bare hand contact with ready to eat food.
Correction: Provide and use utensils such as gloves, deli wrap, or tongs.
Comments: 4/25/2014: ALWAYS WEAR GLOVES, USE TONGS OR DELI WRAP WHEN HANDLING READY-TO-EAT FOODS. EMPLOYEE WAS HANDLING WASHED GRAPES WITH BARE HANDS. INSTRUCTED EMPLOYEE TO WASH HANDS AND USE GLOVES TO HANDLE GRAPES. GAVE TRAY OF CUPPED GRAPES TO MANAGEMENT TO DISCARD.
- Glove Use (Critical) (corrected on site)
Gloves used incorrectly.
Correction: Gloves shall be used for only one task and used for no other purpose, and discarded when damaged, soiled or when interruptions occur in the operation.
Comments: 4/25/2014: EMPLOYEES ARE TO REMOVE GLOVES, WASH HANDS AND REGLOVE AFTER TOUCHING THEIR FACE, BODY OR HAIR WITH GLOVES. EMPLOYEE WIPED FACE WITH GLOVES ON AND PROCEEDED TO FOOD SERVING STATION. INSTRUCTED EMPLOYEE TO CHANGE GLOVES, WASH HANDS AND REGLOVE DUE TO TOUCHING HIS FACE.
- Person-in-charge demonstration of knowledge
Person-in-charge did not demonstrate knowledge of foodborne disease prevention.
Correction: Person in charge shall demonstrate adequate knowledge of foodborne disease prevention.
Comments: 4/25/2014: MANAGEMENT DID NOT DEMONSTRATE KNOWLEDGE OF LIMITING BARE HAND CONTACT WITH READY-TO-EAT FOODS. MANAGEMENT STATED THAT THE UNDERSTANDING WAS BARE HANDS COULD BE USED IN SOME SITUATIONS. INFORMED MANAGEMENT THAT THERE IS TO BE NO BARE HAND CONTACT WITH READY-TO EAT FOODS (RAW OR COOKED FOODS). EMPLOYEE PLACING READY-TO-EAT WASHED GRAPES IN CUPS FOR CONSUMER CONSUMPTION WITH BARE HANDS. ***STRONGLY RECOMMEND MANAGEMENT TAKE CERTIFIED FOOD HANDLER COURSE FOR FOOD BORNE ILLNESS PREVENTION IN THE KITCHEN AND RELATED AREAS.***
- Eating, drinking, smoking (corrected on site)
Employee(s) eating, drinking, or using tobacco in food service, prep or storage area(s).
Correction: Employees shall eat, drink and use tobacco products in designated area(s). An employee may drink from a closed beverage container if contamination of food, equipment and hands is prevented.
Comments: 4/25/2014: EMPLOYEE DRINKS MUST HAVE LIDS AND BE STORED ON LOWEST SHELF IN FOOD HANDLING AND PREP AREAS. EMPLOYEE COFFEE CUP WITHOUT LID WAS SITTING ON TOP OF PREP TABLE AT SANDWICH MAKE STATION (FAR WEST END OF KITCHEN, BY EQUIPMENT STORAGE ROOM). INSTRUCTED EMPLOYEE TO COVER DRINK WITH LID, PLACE ON LOWEST SHELF AND TO WASH HANDS AFTER HANDLING DRINK. ***HANDS ARE TO BE WASHED AFTER HANDLING PERSONAL DRINK***
Location: Kitchen
Equipment: Prep table
- Food on display
Food on display unprotected.
Correction: Food on display shall be protected from contamination.
Comments: 4/25/2014: FRESH READY-TO-EAT FRUIT AND VEGETABLES MUST BE PROTECTED FOOD GUARDS (SNEEZE GUARDS) OR DISPLAY CASE THAT PREVENTS CONSUMER CONTAMINATION OF FOOD. WITNESSED STUDENT SNEEZE ON READY-TO-EAT APPLES. COVERS FOR COLD-TOP COOLERS WITH FRESH FRUIT AND SELF-SERVICE SALAD ARE NOT EFFECTIVE AT PREVENTING CONSUMER CONTAMINATION. INSTALL SNEEZE GUARDS, PROVIDE PROTECTIVE DISPLAY CASES OR OTHER MEANS TO PROTECT READY-TO-EAT FOODS. ***EXTENSION OF TIME GIVEN TO IMPLEMENT CHOICE OF FOOD PROTECTION***
Location: Service counter
Equipment: Cold top
- Hand washing (where) (corrected on site)
Employee used improper location to wash hands.
Correction: Employees shall wash hands only at designated hand sinks.
Comments: 4/25/2014: EMPLOYEES ARE TO WASH HANDS AT DESIGNATED HAND SINKS ONLY. INSTRUCT EMPLOYEES WHERE TO WASH HANDS. EMPLOYEE AT SANDWICH MAKE STATION WASHED HANDS IN PREP SINK. INSTRUCTED EMPLOYEE NOT TO WASH HANDS AT PREP SINK AND TO USE THE DESIGNATED HAND SINK.
Location: Kitchen
Equipment: Hand sink
- Plumbing system/ repair (Non-Critical)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: 4/25/2014: HAND SINK IN DISH MACHINE AREA IS SLOW TO DRAIN, SINK BACKS UP WITH WATER. CLEAR DRAIN AND MAINTAIN.
Location: Dish machine area
Equipment: Hand sink
|
04/25/2014 | Routine |
- Hot holding (corrected)
Potentially hazardous food(s) not held at proper temperatures.
Correction: Potentially hazardous food(s) shall be held at 135 degrees F or higher.
Comments: Glass door warmers holding food at temperatures below 135 degrees F.1) Chicken fingers at 116 degrees F 2) Taco ground beef at 120 degrees F
Location: Kitchen
Equipment: -
- Cold holding (corrected)
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: Chicken nuggets stored on the middle kitchen cold top cooler at 45 degrees F. Check the temperature of the chicken nuggets when they are held on the upper section of the cold top cooler. Move the chicken to a cooler that will hold them at 41 degrees F or below.
Location: Kitchen
Equipment: Cold top
- Cross-contamination (corrected)
Raw animal foods stored incorrectly over ready to eat foods and/or other raw foods.
Correction: Food shall be protected from cross contamination.
Comments: Raw shell eggs stored over ready to eat bread sticks in walk in cooler #4. Store raw eggs below all ready to eat foods.
Location: Walk-in cooler
- Chemical sanitizer concentration (corrected)
Chemical sanitizer not present, not at proper concentration, and/or temperature for in-place sanitizer, manual or machine warewashing.
Correction: Maintain sanitizer at proper concentration and temperature according to manufacturer instructions.
Comments: In place chemical sanitizer buckets throughout the kitchen were not at the proper concentration. Use test strips to check concentration and change buckets regularly.
Location: Kitchen
- Food storage (corrected)
Food stored in unprotected manner.
Correction: Food shall be protected from contamination by storing the food in a clean, dry location, not exposed to splash, dust or contamination, and six inches above the floor. Food shall be stored in packages, covered containers, or wrappings.
Comments: Box of frozen corn stored on the floor in the walk in freezer. Store all food items at least 6 inches above the floor.
Location: Walk-in freezer
|
10/17/2013 | Recheck |
- Hot holding
Potentially hazardous food(s) not held at proper temperatures.
Correction: Potentially hazardous food(s) shall be held at 135 degrees F or higher.
Comments: Glass door warmers holding food at temperatures below 135 degrees F.1) Chicken fingers at 116 degrees F 2) Taco ground beef at 120 degrees F
Location: Kitchen
Equipment: -
- Cold holding
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: Chicken nuggets stored on the middle kitchen cold top cooler at 45 degrees F. Check the temperature of the chicken nuggets when they are held on the upper section of the cold top cooler. Move the chicken to a cooler that will hold them at 41 degrees F or below.
Location: Kitchen
Equipment: Cold top
- Cross-contamination (corrected on site)
Raw animal foods stored incorrectly over ready to eat foods and/or other raw foods.
Correction: Food shall be protected from cross contamination.
Comments: Raw shell eggs stored over ready to eat bread sticks in walk in cooler #4. Store raw eggs below all ready to eat foods.
Location: Walk-in cooler
- Chemical sanitizer concentration (corrected on site)
Chemical sanitizer not present, not at proper concentration, and/or temperature for in-place sanitizer, manual or machine warewashing.
Correction: Maintain sanitizer at proper concentration and temperature according to manufacturer instructions.
Comments: In place chemical sanitizer buckets throughout the kitchen were not at the proper concentration. Use test strips to check concentration and change buckets regularly.
Location: Kitchen
- Food storage
Food stored in unprotected manner.
Correction: Food shall be protected from contamination by storing the food in a clean, dry location, not exposed to splash, dust or contamination, and six inches above the floor. Food shall be stored in packages, covered containers, or wrappings.
Comments: Box of frozen corn stored on the floor in the walk in freezer. Store all food items at least 6 inches above the floor.
Location: Walk-in freezer
|
10/03/2013 | Routine |
- Hot holding (corrected)
Potentially hazardous food(s) not held at proper temperatures.
Correction: Potentially hazardous food(s) shall be held at 135 degrees F or higher.
Comments: COOKED CHEESE BURGERS STORED ON THE HOT WELL WERE NOT AT 135 DEGREES. 135 DEGREE OR ABOVE SHALL BE MAINTAIN. LIMIT THE AMOUNT OF CHEESE BURGER THAT ARE PUT OUT ON THE SERVING LINE AND USE FOIL WRAP TO KEEP THE BURGER HOT LONGER DURING THE 25 MIN LUNCH RUSH. KEEP THE REMAIN BURGERS IN THE HOT PASS THROUGH UNTIL NEEDED.
Location: Kitchen (front)
Equipment: Steam table
- No hand washing (when) (corrected)
Food employees’ hands became contaminated and were not washed to eliminate contamination.
Correction: Food employees shall wash their hands and exposed portions of their arms after contamination occurs.
Comments: PLEASE WASH YOUR HANDS BEFORE PUTTING A NEW PAIR OF GLOVES ON.
- Hand sink improper usage (corrected)
Hand washing facility used for purposes other than hand washing.
Correction: A hand washing facility may not be used for purpose(s) other than hand washing.
Comments: SANITIZER BUCKET WAS STORED IN THE HAND SINK. PLEASE DON'T USE THE HAND SINK FOR ANY OTHER PURPOSE BUT HAND WASHING.
Location: Service counter
Equipment: Hand sink
- Lighting intensity
Inadequate lighting intensity.
Correction: Provide adequate lighting.
Comments: 1. LIGHT OUT IN HOOD SYSTEM IN THE BAKERY AREA.2. LIGHT OUT IN SMALL WALK IN FREEZER.
Location: Bakery area
- Lighting intensity
Inadequate lighting intensity.
Correction: Provide adequate lighting.
Comments: 1. LIGHT OUT IN HOOD SYSTEM IN THE BAKERY AREA.2. LIGHT OUT IN SMALL WALK IN FREEZER.
Location: Walk-in freezer
- Food storage (corrected)
Food stored in unprotected manner.
Correction: Food shall be protected from contamination by storing the food in a clean, dry location, not exposed to splash, dust or contamination, and six inches above the floor. Food shall be stored in packages, covered containers, or wrappings.
Comments: 1. 2 CRATES OF OJ AND APPLE JUICE WERE STORED ON THE FLOOR IN THE WALK IN COOLER.
Location: Walk-in cooler
|
05/07/2013 | Recheck |
- Hot holding (corrected on site)
Potentially hazardous food(s) not held at proper temperatures.
Correction: Potentially hazardous food(s) shall be held at 135 degrees F or higher.
Comments: COOKED CHEESE BURGERS STORED ON THE HOT WELL WERE NOT AT 135 DEGREES. 135 DEGREE OR ABOVE SHALL BE MAINTAIN. LIMIT THE AMOUNT OF CHEESE BURGER THAT ARE PUT OUT ON THE SERVING LINE AND USE FOIL WRAP TO KEEP THE BURGER HOT LONGER DURING THE 25 MIN LUNCH RUSH. KEEP THE REMAIN BURGERS IN THE HOT PASS THROUGH UNTIL NEEDED.
Location: Kitchen (front)
Equipment: Steam table
- No hand washing (when)
Food employees’ hands became contaminated and were not washed to eliminate contamination.
Correction: Food employees shall wash their hands and exposed portions of their arms after contamination occurs.
Comments: PLEASE WASH YOUR HANDS BEFORE PUTTING A NEW PAIR OF GLOVES ON.
- Hand sink improper usage (corrected on site)
Hand washing facility used for purposes other than hand washing.
Correction: A hand washing facility may not be used for purpose(s) other than hand washing.
Comments: SANITIZER BUCKET WAS STORED IN THE HAND SINK. PLEASE DON'T USE THE HAND SINK FOR ANY OTHER PURPOSE BUT HAND WASHING.
Location: Service counter
Equipment: Hand sink
- Lighting intensity
Inadequate lighting intensity.
Correction: Provide adequate lighting.
Comments: 1. LIGHT OUT IN HOOD SYSTEM IN THE BAKERY AREA.2. LIGHT OUT IN SMALL WALK IN FREEZER.
Location: Bakery area
- Lighting intensity
Inadequate lighting intensity.
Correction: Provide adequate lighting.
Comments: 1. LIGHT OUT IN HOOD SYSTEM IN THE BAKERY AREA.2. LIGHT OUT IN SMALL WALK IN FREEZER.
Location: Walk-in freezer
- Food storage (corrected on site)
Food stored in unprotected manner.
Correction: Food shall be protected from contamination by storing the food in a clean, dry location, not exposed to splash, dust or contamination, and six inches above the floor. Food shall be stored in packages, covered containers, or wrappings.
Comments: 1. 2 CRATES OF OJ AND APPLE JUICE WERE STORED ON THE FLOOR IN THE WALK IN COOLER.
Location: Walk-in cooler
|
04/30/2013 | Routine |
| No violation noted during this evaluation. | 03/02/2013 | Routine |
- Cold holding (corrected)
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: SLICED TURKEY IN THE COLD TOP OF THE COLD SANDWICH AREA MEASURED 46 DEGREES F. AMBIENT AIR TEMPERATURE OF THE UNIT MEASURED 45 DEGREES F. COLD POTENTIALLY HAZARDOUS FOODS MUST BE HELD AT 41 DEGREES F OR BELOW. ADJUST THERMOSTAT AS NECESSARY.
Location: Prep area
Equipment: Cold top
- Eating, drinking, smoking (corrected)
Employee(s) eating, drinking, or using tobacco in food service, prep or storage area(s).
Correction: Employees shall eat, drink and use tobacco products in designated area(s). An employee may drink from a closed beverage container if contamination of food, equipment and hands is prevented.
Comments: EMPLOYEE DRINK COVERED WITH PLASTIC WRAP OBSERVED ON THE COUNTER NEXT TO OPEN SINGLE-SERVICE CONTAINERS IN THE COLD SANDWICH AREA. DRINKS MUST BE COVERED/HAVE LIDS AND STRAWS AND BE STORED BELOW FOOD AND FOOD CONTACT SURFACES.
Location: Prep area
- Chemical sanitizer concentration (corrected)
Chemical sanitizer not present, not at proper concentration, and/or temperature for in-place sanitizer, manual or machine warewashing.
Correction: Maintain sanitizer at proper concentration and temperature according to manufacturer instructions.
Comments: QUAT SANITIZER SOLUTION IN BOTTLES IN THE KITCHEN AREA MEASURED OVER 500 PPM. MAINTAIN QUAT SANITIZER SOLUTION BETWEEN 150-400 PPM. ENSURE PROPER MIXING AND DILUTION WITH WATER.
- Eating utensils presentation (corrected)
Employees and/or consumers contacting forks, knives, and spoons intended for customer self-service.
Correction: Forks, knives, and spoons that are not prewrapped shall be presented so that only handles are touched by employees and by consumers if consumers.
Comments: PLASTIC KNIVES AT THE SELF-SERVICE AREAS OF THE SERVICE LINES OBSERVED WITH THE HANDLES FACING DIFFERENT DIRECTIONS. STORE ALL UTENSILS WITH THE HANDLES POINTING UP TO PREVENT CONTAMINATION OF THE FOOD CONTACT END WHEN REACHING FOR A UTENSIL.
- Storage of Personal Items (corrected)
Improper storage of personal item(s) with food or food contact item(s).
Correction: Store personal item(s) away from food and food related articles.
Comments: (1) PERSONAL FOOD AND DRINK OBSERVED STORED ON THE TOP SHELF ABOVE FOOD FOR THE STUDENTS IN THE WALK-IN COOLER (#1). STORE PERSONAL FOOD AND DRINK SEPARATE AND BELOW FOOD FOR USE IN THE CAFETERIA.(2) SWEATER OBSERVED STORED WITH BAGS OF CHIPS NEAR THE REGISTER IN THE WEST SERVICE AREA. STORE PERSONAL ITEMS AWAY FROM FOOD AND FOOD PREP AREAS.(3) PURSE OBSERVED STORED UNDER THE SANDWICH LINE IN THE EAST SERVICE AREA. STORE PERSONAL ITEMS AWAY FROM FOOD AND FOOD PREP AREAS.(4) COAT OBSERVED ON THE SHELVING IN THE DISH AREA. STORE PERSONAL ITEMS AWAY FROM FOOD AND FOOD PREP AREAS.
Location: Walk-in cooler
- Storage of Personal Items (corrected)
Improper storage of personal item(s) with food or food contact item(s).
Correction: Store personal item(s) away from food and food related articles.
Comments: (1) PERSONAL FOOD AND DRINK OBSERVED STORED ON THE TOP SHELF ABOVE FOOD FOR THE STUDENTS IN THE WALK-IN COOLER (#1). STORE PERSONAL FOOD AND DRINK SEPARATE AND BELOW FOOD FOR USE IN THE CAFETERIA.(2) SWEATER OBSERVED STORED WITH BAGS OF CHIPS NEAR THE REGISTER IN THE WEST SERVICE AREA. STORE PERSONAL ITEMS AWAY FROM FOOD AND FOOD PREP AREAS.(3) PURSE OBSERVED STORED UNDER THE SANDWICH LINE IN THE EAST SERVICE AREA. STORE PERSONAL ITEMS AWAY FROM FOOD AND FOOD PREP AREAS.(4) COAT OBSERVED ON THE SHELVING IN THE DISH AREA. STORE PERSONAL ITEMS AWAY FROM FOOD AND FOOD PREP AREAS.
Location: Service counter
- Storage of Personal Items (corrected)
Improper storage of personal item(s) with food or food contact item(s).
Correction: Store personal item(s) away from food and food related articles.
Comments: (1) PERSONAL FOOD AND DRINK OBSERVED STORED ON THE TOP SHELF ABOVE FOOD FOR THE STUDENTS IN THE WALK-IN COOLER (#1). STORE PERSONAL FOOD AND DRINK SEPARATE AND BELOW FOOD FOR USE IN THE CAFETERIA.(2) SWEATER OBSERVED STORED WITH BAGS OF CHIPS NEAR THE REGISTER IN THE WEST SERVICE AREA. STORE PERSONAL ITEMS AWAY FROM FOOD AND FOOD PREP AREAS.(3) PURSE OBSERVED STORED UNDER THE SANDWICH LINE IN THE EAST SERVICE AREA. STORE PERSONAL ITEMS AWAY FROM FOOD AND FOOD PREP AREAS.(4) COAT OBSERVED ON THE SHELVING IN THE DISH AREA. STORE PERSONAL ITEMS AWAY FROM FOOD AND FOOD PREP AREAS.
Location: Dish machine area
- Walls, floors, etc/soiled (corrected)
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: EXCESSIVE DUST BUILD-UP OBSERVED ON THE FAN GUARD AND CONDENSER UNIT INSIDE THE WALK-IN COOLER (#1). INCREASE CLEANING FREQUENCY TO PREVENT BUILD-UP.
Location: Walk-in cooler
|
02/20/2013 | Recheck |
- Cold holding
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: SLICED TURKEY IN THE COLD TOP OF THE COLD SANDWICH AREA MEASURED 46 DEGREES F. AMBIENT AIR TEMPERATURE OF THE UNIT MEASURED 45 DEGREES F. COLD POTENTIALLY HAZARDOUS FOODS MUST BE HELD AT 41 DEGREES F OR BELOW. ADJUST THERMOSTAT AS NECESSARY.
Location: Prep area
Equipment: Cold top
- Eating, drinking, smoking (corrected)
Employee(s) eating, drinking, or using tobacco in food service, prep or storage area(s).
Correction: Employees shall eat, drink and use tobacco products in designated area(s). An employee may drink from a closed beverage container if contamination of food, equipment and hands is prevented.
Comments: EMPLOYEE DRINK COVERED WITH PLASTIC WRAP OBSERVED ON THE COUNTER NEXT TO OPEN SINGLE-SERVICE CONTAINERS IN THE COLD SANDWICH AREA. DRINKS MUST BE COVERED/HAVE LIDS AND STRAWS AND BE STORED BELOW FOOD AND FOOD CONTACT SURFACES.
Location: Prep area
- Chemical sanitizer concentration (corrected)
Chemical sanitizer not present, not at proper concentration, and/or temperature for in-place sanitizer, manual or machine warewashing.
Correction: Maintain sanitizer at proper concentration and temperature according to manufacturer instructions.
Comments: QUAT SANITIZER SOLUTION IN BOTTLES IN THE KITCHEN AREA MEASURED OVER 500 PPM. MAINTAIN QUAT SANITIZER SOLUTION BETWEEN 150-400 PPM. ENSURE PROPER MIXING AND DILUTION WITH WATER.
- Eating utensils presentation (corrected)
Employees and/or consumers contacting forks, knives, and spoons intended for customer self-service.
Correction: Forks, knives, and spoons that are not prewrapped shall be presented so that only handles are touched by employees and by consumers if consumers.
Comments: PLASTIC KNIVES AT THE SELF-SERVICE AREAS OF THE SERVICE LINES OBSERVED WITH THE HANDLES FACING DIFFERENT DIRECTIONS. STORE ALL UTENSILS WITH THE HANDLES POINTING UP TO PREVENT CONTAMINATION OF THE FOOD CONTACT END WHEN REACHING FOR A UTENSIL.
- Storage of Personal Items (corrected)
Improper storage of personal item(s) with food or food contact item(s).
Correction: Store personal item(s) away from food and food related articles.
Comments: (1) PERSONAL FOOD AND DRINK OBSERVED STORED ON THE TOP SHELF ABOVE FOOD FOR THE STUDENTS IN THE WALK-IN COOLER (#1). STORE PERSONAL FOOD AND DRINK SEPARATE AND BELOW FOOD FOR USE IN THE CAFETERIA.(2) SWEATER OBSERVED STORED WITH BAGS OF CHIPS NEAR THE REGISTER IN THE WEST SERVICE AREA. STORE PERSONAL ITEMS AWAY FROM FOOD AND FOOD PREP AREAS.(3) PURSE OBSERVED STORED UNDER THE SANDWICH LINE IN THE EAST SERVICE AREA. STORE PERSONAL ITEMS AWAY FROM FOOD AND FOOD PREP AREAS.(4) COAT OBSERVED ON THE SHELVING IN THE DISH AREA. STORE PERSONAL ITEMS AWAY FROM FOOD AND FOOD PREP AREAS.
Location: Walk-in cooler
- Storage of Personal Items (corrected)
Improper storage of personal item(s) with food or food contact item(s).
Correction: Store personal item(s) away from food and food related articles.
Comments: (1) PERSONAL FOOD AND DRINK OBSERVED STORED ON THE TOP SHELF ABOVE FOOD FOR THE STUDENTS IN THE WALK-IN COOLER (#1). STORE PERSONAL FOOD AND DRINK SEPARATE AND BELOW FOOD FOR USE IN THE CAFETERIA.(2) SWEATER OBSERVED STORED WITH BAGS OF CHIPS NEAR THE REGISTER IN THE WEST SERVICE AREA. STORE PERSONAL ITEMS AWAY FROM FOOD AND FOOD PREP AREAS.(3) PURSE OBSERVED STORED UNDER THE SANDWICH LINE IN THE EAST SERVICE AREA. STORE PERSONAL ITEMS AWAY FROM FOOD AND FOOD PREP AREAS.(4) COAT OBSERVED ON THE SHELVING IN THE DISH AREA. STORE PERSONAL ITEMS AWAY FROM FOOD AND FOOD PREP AREAS.
Location: Service counter
- Storage of Personal Items (corrected)
Improper storage of personal item(s) with food or food contact item(s).
Correction: Store personal item(s) away from food and food related articles.
Comments: (1) PERSONAL FOOD AND DRINK OBSERVED STORED ON THE TOP SHELF ABOVE FOOD FOR THE STUDENTS IN THE WALK-IN COOLER (#1). STORE PERSONAL FOOD AND DRINK SEPARATE AND BELOW FOOD FOR USE IN THE CAFETERIA.(2) SWEATER OBSERVED STORED WITH BAGS OF CHIPS NEAR THE REGISTER IN THE WEST SERVICE AREA. STORE PERSONAL ITEMS AWAY FROM FOOD AND FOOD PREP AREAS.(3) PURSE OBSERVED STORED UNDER THE SANDWICH LINE IN THE EAST SERVICE AREA. STORE PERSONAL ITEMS AWAY FROM FOOD AND FOOD PREP AREAS.(4) COAT OBSERVED ON THE SHELVING IN THE DISH AREA. STORE PERSONAL ITEMS AWAY FROM FOOD AND FOOD PREP AREAS.
Location: Dish machine area
- Walls, floors, etc/soiled (corrected)
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: EXCESSIVE DUST BUILD-UP OBSERVED ON THE FAN GUARD AND CONDENSER UNIT INSIDE THE WALK-IN COOLER (#1). INCREASE CLEANING FREQUENCY TO PREVENT BUILD-UP.
Location: Walk-in cooler
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02/13/2013 | Recheck |
- Cold holding (corrected on site)
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: SLICED TURKEY IN THE COLD TOP OF THE COLD SANDWICH AREA MEASURED 46 DEGREES F DUE TO BEING OVERFILLED INSIDE THE HOLDING PAN. COLD POTENTIALLY HAZARDOUS FOODS MUST BE HELD AT 41 DEGREES F OR BELOW. FILL PANS TO THE FILL LINE ONLY.
Location: Prep area
Equipment: Cold top
- Eating, drinking, smoking (corrected on site)
Employee(s) eating, drinking, or using tobacco in food service, prep or storage area(s).
Correction: Employees shall eat, drink and use tobacco products in designated area(s). An employee may drink from a closed beverage container if contamination of food, equipment and hands is prevented.
Comments: EMPLOYEE DRINK COVERED WITH PLASTIC WRAP OBSERVED ON THE COUNTER NEXT TO OPEN SINGLE-SERVICE CONTAINERS IN THE COLD SANDWICH AREA. DRINKS MUST BE COVERED/HAVE LIDS AND STRAWS AND BE STORED BELOW FOOD AND FOOD CONTACT SURFACES.
Location: Prep area
- Chemical sanitizer concentration
Chemical sanitizer not present, not at proper concentration, and/or temperature for in-place sanitizer, manual or machine warewashing.
Correction: Maintain sanitizer at proper concentration and temperature according to manufacturer instructions.
Comments: QUAT SANITIZER SOLUTION IN BOTTLES IN THE KITCHEN AREA MEASURED OVER 500 PPM. MAINTAIN QUAT SANITIZER SOLUTION BETWEEN 150-400 PPM. ENSURE PROPER MIXING AND DILUTION WITH WATER.
- Eating utensils presentation
Employees and/or consumers contacting forks, knives, and spoons intended for customer self-service.
Correction: Forks, knives, and spoons that are not prewrapped shall be presented so that only handles are touched by employees and by consumers if consumers.
Comments: PLASTIC KNIVES AT THE SELF-SERVICE AREAS OF THE SERVICE LINES OBSERVED WITH THE HANDLES FACING DIFFERENT DIRECTIONS. STORE ALL UTENSILS WITH THE HANDLES POINTING UP TO PREVENT CONTAMINATION OF THE FOOD CONTACT END WHEN REACHING FOR A UTENSIL.
- Storage of Personal Items
Improper storage of personal item(s) with food or food contact item(s).
Correction: Store personal item(s) away from food and food related articles.
Comments: (1) PERSONAL FOOD AND DRINK OBSERVED STORED ON THE TOP SHELF ABOVE FOOD FOR THE STUDENTS IN THE WALK-IN COOLER (#1). STORE PERSONAL FOOD AND DRINK SEPARATE AND BELOW FOOD FOR USE IN THE CAFETERIA.(2) SWEATER OBSERVED STORED WITH BAGS OF CHIPS NEAR THE REGISTER IN THE WEST SERVICE AREA. STORE PERSONAL ITEMS AWAY FROM FOOD AND FOOD PREP AREAS.(3) PURSE OBSERVED STORED UNDER THE SANDWICH LINE IN THE EAST SERVICE AREA. STORE PERSONAL ITEMS AWAY FROM FOOD AND FOOD PREP AREAS.(4) COAT OBSERVED ON THE SHELVING IN THE DISH AREA. STORE PERSONAL ITEMS AWAY FROM FOOD AND FOOD PREP AREAS.
Location: Walk-in cooler
- Storage of Personal Items
Improper storage of personal item(s) with food or food contact item(s).
Correction: Store personal item(s) away from food and food related articles.
Comments: (1) PERSONAL FOOD AND DRINK OBSERVED STORED ON THE TOP SHELF ABOVE FOOD FOR THE STUDENTS IN THE WALK-IN COOLER (#1). STORE PERSONAL FOOD AND DRINK SEPARATE AND BELOW FOOD FOR USE IN THE CAFETERIA.(2) SWEATER OBSERVED STORED WITH BAGS OF CHIPS NEAR THE REGISTER IN THE WEST SERVICE AREA. STORE PERSONAL ITEMS AWAY FROM FOOD AND FOOD PREP AREAS.(3) PURSE OBSERVED STORED UNDER THE SANDWICH LINE IN THE EAST SERVICE AREA. STORE PERSONAL ITEMS AWAY FROM FOOD AND FOOD PREP AREAS.(4) COAT OBSERVED ON THE SHELVING IN THE DISH AREA. STORE PERSONAL ITEMS AWAY FROM FOOD AND FOOD PREP AREAS.
Location: Service counter
- Storage of Personal Items
Improper storage of personal item(s) with food or food contact item(s).
Correction: Store personal item(s) away from food and food related articles.
Comments: (1) PERSONAL FOOD AND DRINK OBSERVED STORED ON THE TOP SHELF ABOVE FOOD FOR THE STUDENTS IN THE WALK-IN COOLER (#1). STORE PERSONAL FOOD AND DRINK SEPARATE AND BELOW FOOD FOR USE IN THE CAFETERIA.(2) SWEATER OBSERVED STORED WITH BAGS OF CHIPS NEAR THE REGISTER IN THE WEST SERVICE AREA. STORE PERSONAL ITEMS AWAY FROM FOOD AND FOOD PREP AREAS.(3) PURSE OBSERVED STORED UNDER THE SANDWICH LINE IN THE EAST SERVICE AREA. STORE PERSONAL ITEMS AWAY FROM FOOD AND FOOD PREP AREAS.(4) COAT OBSERVED ON THE SHELVING IN THE DISH AREA. STORE PERSONAL ITEMS AWAY FROM FOOD AND FOOD PREP AREAS.
Location: Dish machine area
- Walls, floors, etc/soiled
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: EXCESSIVE DUST BUILD-UP OBSERVED ON THE FAN GUARD AND CONDENSER UNIT INSIDE THE WALK-IN COOLER (#1). INCREASE CLEANING FREQUENCY TO PREVENT BUILD-UP.
Location: Walk-in cooler
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02/06/2013 | Routine |
- Cold holding (corrected)
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower. LUNCHMEAT COOLER.
Equipment: Make table cooler
- Improper storage location (corrected)
Cleaned and sanitized equipment, utensils, laundered linens, single service articles, or single use articles stored in improper location.
Correction: Store item(s) in an approved location. FREEZER PANS STORED ON FLOOR.
Location: Walk-in freezer
- Equipment repair (corrected)
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition. ENSURE HOLDS FOOD AT 41 DEGREES f AND BELOW.
Location: Prep area
Equipment: Make table cooler
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05/03/2012 | Recheck |
- Cold holding
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower. LUNCHMEAT COOLER.
Equipment: Make table cooler
- Improper storage location
Cleaned and sanitized equipment, utensils, laundered linens, single service articles, or single use articles stored in improper location.
Correction: Store item(s) in an approved location. FREEZER PANS STORED ON FLOOR.
Location: Walk-in freezer
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition. ENSURE HOLDS FOOD AT 41 DEGREES f AND BELOW.
Location: Prep area
Equipment: Make table cooler
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04/26/2012 | Routine |
- Eating utensils presentation
Employees and/or consumers contacting forks, knives, and spoons intended for customer self-service.
Correction: Forks, knives, and spoons that are not prewrapped shall be presented so that only handles are touched by employees and by consumers if consumers.
Comments: Plastic ware for students is scattered in pans. Please organize utensils to prevent contamination.
- Light shields
Light bulbs not shielded, coated, or otherwise shatter resistant.
Correction: Light bulbs shall be shielded, coated, or otherwise shatter resistant.
Comments: Light shield missing from light bulb in the walk-in freezer.
Location: Walk-in freezer
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12/20/2011 | Routine |
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