- 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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12/01/2015 | Inspection | Discussion with supervisor and food workers that all product is to be adaquatley cooked and the temperature is to be taken for each order. All food items are to be properly labeled. |
| No violation noted during this evaluation. | 12/01/2015 | Inspection | Cold holding container for milk products need to be changed out during the day to maintain proper temperature. |
| No violation noted during this evaluation. | 12/01/2015 | Inspection | No violations noted. |
- 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.
- Accurate thermometers not available or used to evaluate refrigerated or heated storage temperatures
- Critical: Cooked or prepared foods are subject to cross-contamination from raw foods.
- Non food contact surfaces of equipment not clean
- Critical: Potentially hazardous foods are not kept at or above 140oF during hot holding.
- 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)
- Manual facilities inadequate, technique incorrect; mechanical facilities not operated in accordance with manufacturer's instructions
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12/01/2015 | Inspection | Salad bar unit not functioning adequately to maintain proper cold holding tempatures. All raw products are to be stored below ready to eat foods. All cooked items are to be held at or above 140 degrees. Facility equipment has become very dated and unable to achieve and maintain proper food safety functions. |
- Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)
- Critical: Enough refrigerated storage equipment is not present, properly designed, maintained or operated so that all potentially hazardous foods are cooled properly and stored below 45oF as required.
- Accurate thermometers not available or used to evaluate refrigerated or heated storage temperatures
- Wiping cloths dirty, not stored properly in sanitizing solutions
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12/01/2015 | Inspection | Temperatures at service line were within required range. |
- Critical: Food from unapproved source, spoiled, adulterated on premises.
- Critical: Enough refrigerated storage equipment is not present, properly designed, maintained or operated so that all potentially hazardous foods are cooled properly and stored below 45oF as required.
- 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.
- In use food dispensing utensils improperly stored
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04/28/2015 | Inspection | Cold holding units are very dated, adequate repair or replacement is needed. Additional food temperature and cooler logs needed or needs to be maintained properly. Practices proper product rotation throughout facility. |
| No violation noted during this evaluation. | 04/28/2015 | Inspection | Suggestion that paper towels be relocated closer to the hand wash sink. |
- 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)
- Accurate thermometers not available or used to evaluate refrigerated or heated storage temperatures
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04/28/2015 | Inspection | The fried chicken was not found at proper temperature. Time was being used as the control. Product was discarded after 2hours with logs kept. Sushi Ph was tested and properly maintained. |
- Critical: Accurate thermometers not available or used to evaluate potentially hazardous food temperatures during cooking, cooling, reheating and holding.
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04/28/2015 | Inspection | Facility obtained a food thermometer. Hot dogs are to be heated to 165 and held at 140 or above. Temp log should be provided. |
- Critical: Home canned goods, or canned goods from unapproved processor found on premises
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12/22/2014 | Inspection | Voluntarily discarded items were, One 4 1/2 lbs package of chicken breasts, and One 4 lbs package of chicken breasts dated 12/15/14. Two 1/2 lbs flank steak, Ten 1lbs strip steaks packages, One package 1 1/2 lbs ground hamburger and three 1/2 lbs packages of chicken breasts undated at time of inspection. One 7 lbs hanger Steak dated 10/15/14. Two 1 1/2 lbs package of chicken scraps, One 1/4 lbs packages of Chicken tenders, Thirty Nine 2 3/4 lbs packages of whole chickens all dated for dated 12/15/14. All items found under refrigeration. The Reduced oxygen packaging (vacuum sealing) process is an instructional tool for culinary classes. Items packaged were done for educational purposes and are held in cold holding and products are used for a variety of class room food production laboratory assignment which occasionally and selectively are used for signature restaurant in alumni hall. All processing of reduced oxygen packaging is to be strictly done for educational purposes only. Under no circumstances shall any reduced oxygen packed foods be used for human consumption. All other aspects of alumni hall kitchen, dry and cold storage areas are adequate and within proper food codes. |
| No violation noted during this evaluation. | 12/16/2014 | Inspection | All cold holding items were within proper tempatures. Additional cold holding methods and pre chilling instructions discussed during inspection. Hot holding items were all within proper holding temperature. Meatballs and sauce initial cook temperature is to be recorded before item is placed at service line. Further discussion of the need for more monitoring and achieving initial temperature before service. All red items indicated during 12/2/14 were correct during inspection. |
- Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing
- In use food dispensing utensils improperly stored
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12/02/2014 | Inspection | Hand wash sinks are for proper hand-wash only. Refrigerators all working properly. |
- In use food dispensing utensils improperly stored
- 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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12/02/2014 | Inspection | Additional monitoring needed at cold holding displays. Deli cooler at maximum allowable temperature. Proper storage for in use food utensils needed. Adequate sneeze guards are to used for any food items being put out for service. |
- Wiping cloths dirty, not stored properly in sanitizing solutions
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12/02/2014 | Inspection | Soups at 150 degrees. All coolers at adequate temperature, with working thermometers. Wiping towels are to be stored in sanitizing solution after each use, not for hand wiping. |
- Single service items reused, improperly stored, dispensed, not used when required
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12/02/2014 | Inspection | Recommendation that a double sink be placed in prep area for adequate hand washing. All items are to be stored off the floor of establishment. |
- Premises littered, unnecessary equipment and article present, living quarters no completely separated for food service operations, live animals, birds and pets not excluded
- Critical: Potentially hazardous foods are not kept at or above 140oF during hot holding.
- Critical: Potentially hazardous foods are not cooled by an approved method where the food temperature can be reduced from 120oF to 70oF or less within two hours and 70oF to 45oF within four hours.
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12/02/2014 | Inspection | Further education on methods for proper hot holding and cold holding given. All refrigerators at proper tempature. All personal items are to be stored in approved areas (locker rooms). |
| No violation noted during this evaluation. | 03/17/2014 | Re-Inspection | |
- Manual facilities inadequate, technique incorrect; mechanical facilities not operated in accordance with manufacturer's instructions
- Accurate thermometers not available or used to evaluate refrigerated or heated storage temperatures
- Single service items reused, improperly stored, dispensed, not used when required
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12/13/2013 | Inspection | |
- Manual facilities inadequate, technique incorrect; mechanical facilities not operated in accordance with manufacturer's instructions
- Non food contact surfaces of equipment not clean
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12/13/2013 | 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)
- Accurate thermometers not available or used to evaluate refrigerated or heated storage temperatures
- Non food contact surfaces of equipment not clean
- Manual facilities inadequate, technique incorrect; mechanical facilities not operated in accordance with manufacturer's instructions
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12/13/2013 | 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
- Critical: Enough refrigerated storage equipment is not present, properly designed, maintained or operated so that all potentially hazardous foods are cooled properly and stored below 45oF as required.
- Critical: Food from unapproved source, spoiled, adulterated on premises.
- Manual facilities inadequate, technique incorrect; mechanical facilities not operated in accordance with manufacturer's instructions
- Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)
- Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
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12/13/2013 | 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)
- Premises littered, unnecessary equipment and article present, living quarters no completely separated for food service operations, live animals, birds and pets not excluded
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12/13/2013 | Inspection | |
- Accurate thermometers not available or used to evaluate refrigerated or heated storage temperatures
- Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing
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07/25/2013 | Inspection | Discussed covering items in sandwich cooler when they are not being used. Handed out employee hand washing stickers to the cook. Report emailed. |
| No violation noted during this evaluation. | 12/17/2012 | 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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12/17/2012 | 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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12/17/2012 | Inspection | |
| No violation noted during this evaluation. | 12/17/2012 | Inspection | |
| No violation noted during this evaluation. | 12/17/2012 | Inspection | |
- Accurate thermometers not available or used to evaluate refrigerated or heated storage temperatures
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11/09/2011 | Inspection | |
| No violation noted during this evaluation. | 11/09/2011 | Inspection | |
| No violation noted during this evaluation. | 11/09/2011 | Inspection | |
- Accurate thermometers not available or used to evaluate refrigerated or heated storage temperatures
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11/09/2011 | 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)
- Manual facilities inadequate, technique incorrect; mechanical facilities not operated in accordance with manufacturer's instructions
- Wiping cloths dirty, not stored properly in sanitizing solutions
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11/09/2011 | Inspection | |
| No violation noted during this evaluation. | 09/23/2010 | Inspection | |
- Critical: Prepared food products contact equipment or work surfaces which have had prior contact with raw foods and where washing and sanitizing of the food contact surface has not occurred to prevent contamination
- 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.
- Accurate thermometers not available or used to evaluate refrigerated or heated storage temperatures
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09/23/2010 | 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.
- Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing
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09/23/2010 | Inspection | |
| No violation noted during this evaluation. | 09/23/2010 | Inspection | |
| No violation noted during this evaluation. | 11/13/2009 | 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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11/13/2009 | Inspection | |
- Accurate thermometers not available or used to evaluate refrigerated or heated storage temperatures
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11/13/2009 | Inspection | |
| No violation noted during this evaluation. | 02/06/2009 | Inspection | |
| No violation noted during this evaluation. | 02/06/2009 | Inspection | |
| No violation noted during this evaluation. | 02/06/2009 | Inspection | |
- Wiping cloths dirty, not stored properly in sanitizing solutions
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03/26/2008 | 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)
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03/26/2008 | 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)
- Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing
- Accurate thermometers not available or used to evaluate refrigerated or heated storage temperatures
- Wiping cloths dirty, not stored properly in sanitizing solutions
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03/26/2008 | Inspection | |
- Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing
- Manual facilities inadequate, technique incorrect; mechanical facilities not operated in accordance with manufacturer's instructions
- Accurate thermometers not available or used to evaluate refrigerated or heated storage temperatures
- Wiping cloths dirty, not stored properly in sanitizing solutions
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03/26/2008 | Inspection | |
- Critical: Enough hot holding equipment is not present, properly designed, maintained and operated to keep hot foods above 140oF.
- 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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10/29/2007 | Inspection | |
| No violation noted during this evaluation. | 10/29/2007 | 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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10/29/2007 | Inspection | |
| No violation noted during this evaluation. | 10/29/2007 | Inspection | |
- Plumbing and sinks not properly sized, installed, maintained; equipment and floors not properly drained
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10/31/2006 | Inspection | |
| No violation noted during this evaluation. | 10/31/2006 | Inspection | |
| No violation noted during this evaluation. | 10/31/2006 | 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)
- Manual facilities inadequate, technique incorrect; mechanical facilities not operated in accordance with manufacturer's instructions
- Plumbing and sinks not properly sized, installed, maintained; equipment and floors not properly drained
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10/31/2006 | Inspection | |
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