- In use food dispensing utensils improperly stored
- Insects, rodents present
- Food contact surfaces not washed, rinsed and sanitized after each use and following any time of operations when contamination may have occurred
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09/21/2015 | Inspection | potato salad - 43.....chicken patties - 201........milk cooler - 41...........walk-in cooler - 39...........walk-in freezer - negative 2..........traulsen reach-in - 39............hobart dishwasher final rinse temperature - 196 degrees.......discussed time and temperature controls in regard to the cold holding of cole slaw as per 14-1.40 |
- Non food contact surfaces of equipment not clean
- Food (ice) contact surfaces are improperly designed, constructed, installed, located (cracks, open seams, pitted surfaces, tin cans reused, uncleanable or corroded food contact surfaces)
- Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
- Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)
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04/14/2015 | Inspection | Temperatures taken include: at service line in the middle school corn 155 F, chicken patties 140 F, cold salad 47 F.At the high school service line turkey 155 F, potatoes 180F, corn 165, yogurt on bar 35 F, chickpea salad 47 F. refrigeration temperatures are acceptable. |
- Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)
- Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans
- Insects, rodents present
- Toilet facilities inadequate, inconvenient, dirty, in disrepair, toilet paper missing, not self-closing doors, missing hand wash signs
- Food contact surfaces not washed, rinsed and sanitized after each use and following any time of operations when contamination may have occurred
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09/10/2014 | Inspection | |
- Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)
- Critical: Potentially hazardous foods are not kept at or below 45oF during cold holding, except smoked fish not kept at or below 38oF during cold holding.
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03/27/2014 | Inspection | Temperatures taken at High School cafeteria: milk cooler-milk is stacked two crates high, carton taken from top layer @ 39 F, Service line hot holding; Minestrone 189 F, Carrots 186 F, and Apple crisp 177 F. Cold holding; beets 43 F,tomatoes 45 F,chickpeas 41F. Excellence sandwich cooler @ 37 F. Walk in cooler; baked ziti 44F sliced ham dated 3/26 is 41F. Dishwasher rinse cycle 186F.
Temperatures taken at middle school cafeteria; Service line hot holding; Chicken patties158 F, cheese pizza 150 F, carrots 181 F, Apple crisp 177 F, minestrone 185 F. Sandwich display counter 43 F,milk cooler, stacked two crates high, top layer 43 F. Cold holding on service line see 5 A.
Free chlorine in water fountain outside the high school cafeteria at 1.5 mg/ l. |
- Food contact surfaces not washed, rinsed and sanitized after each use and following any time of operations when contamination may have occurred
- Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans
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09/12/2013 | Inspection | |
| No violation noted during this evaluation. | 04/16/2013 | Inspection | |
| No violation noted during this evaluation. | 11/05/2012 | Inspection | |
- Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)
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04/25/2012 | Inspection | |
- Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)
- Insects, rodents present
- Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
- In use food dispensing utensils improperly stored
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09/14/2011 | Inspection | |
- Critical: Potentially hazardous foods are not kept at or above 140oF during hot holding.
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03/17/2011 | Inspection | |
- Food not protected during storage, preparation, display, transportation and service, from potential sources of contamination (e.g., food uncovered, mislabeled, stored on floor, missing or inadequate sneeze guards, food containers double stacked)
- Non food contact surfaces of equipment not clean
- Single service items reused, improperly stored, dispensed, not used when required
- Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans
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09/27/2010 | Inspection | |
- Food not protected during storage, preparation, display, transportation and service, from potential sources of contamination (e.g., food uncovered, mislabeled, stored on floor, missing or inadequate sneeze guards, food containers double stacked)
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04/27/2010 | Inspection | |
- Food not protected during storage, preparation, display, transportation and service, from potential sources of contamination (e.g., food uncovered, mislabeled, stored on floor, missing or inadequate sneeze guards, food containers double stacked)
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10/16/2009 | Re-Inspection | |
- In use food dispensing utensils improperly stored
- Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)
- Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans
- Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
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10/01/2009 | Re-Inspection | |
- Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans
- Critical: Potentially hazardous foods are not kept at or above 140oF during hot holding.
- Insects, rodents present
- Effective measures not used to control entrance (rodent-, insect-proof contruction). Harborage areas available for rodents, insects and other vermin
- Improper use and storage of clean, sanitized equipment and utensils
- Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)
- Food not protected during storage, preparation, display, transportation and service, from potential sources of contamination (e.g., food uncovered, mislabeled, stored on floor, missing or inadequate sneeze guards, food containers double stacked)
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09/16/2009 | Inspection | |
- Critical: Canned foods found in poor conditions (leakers, severe dents, rusty, swollen cans)
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03/12/2009 | Inspection | |
- Critical: Potentially hazardous foods are not kept at or above 140oF during hot holding.
- Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans
- Plumbing and sinks not properly sized, installed, maintained; equipment and floors not properly drained
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09/17/2008 | Inspection | |
- Food not protected during storage, preparation, display, transportation and service, from potential sources of contamination (e.g., food uncovered, mislabeled, stored on floor, missing or inadequate sneeze guards, food containers double stacked)
- Single service items reused, improperly stored, dispensed, not used when required
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03/12/2008 | Inspection | |
| No violation noted during this evaluation. | 04/05/2007 | Inspection | |
- Critical: Potentially hazardous foods are not kept at or below 45oF during cold holding, except smoked fish not kept at or below 38oF during cold holding.
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09/29/2006 | Re-Inspection | |
- Critical: Potentially hazardous foods are not kept at or below 45oF during cold holding, except smoked fish not kept at or below 38oF during cold holding.
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09/15/2006 | Inspection | |
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