No violation noted during this evaluation. | 01/12/2016 | Inspection | No violations observed at time of inspection. All temperatures taken of food items and in refrigeration were found to be acceptable.
Dishwasher rinse cycle 192 F. |
- 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
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09/29/2015 | Inspection | Discussed deficiencies with the operator. The following acceptable temperatures were measured (degrees F): Walk-In Cooler - Vegetable Beef Soup - 37.0, Sliced Deli Turkey - 37.8; Traulsen Reach-In Cooler - Egg Salad - 37.3; Serving Line #1 - Meat Sauce - 166.8; Serving Line #2 - Meat Sauce - 161.5; Mechanical Dish Washer Final Rinse - 190. |
- 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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02/27/2015 | Inspection | Discussed deficiency with operator. A tray of baked beans in the walk-in cooler had a temperature of 36 degrees F and sliced tomatoes in the Traulsen two door reach-in was temped at 40 degrees F. Breaded fish on the serving line was 146 degrees F and Cream of Broccoli soup was 164 degrees F. The temperatures of hot and cold held food items were within acceptable limits. Cream of Broccoli soup in styrofoam bowls was temped between 124 to 132 degrees F. at 1140 AM. The operator said that these bowls were filled at 11:00 AM and will be disposed of at the end of lunch. Reminded them that these soups need to be disposed of by 1 PM so that they are not held any longer than two hours at these temperatures. The milk coolers on both serving lines were temped at 40 degrees F which makes them both within acceptable limits. Report e-mailed. |
- Food (ice) contact surfaces are improperly designed, constructed, installed, located (cracks, open seams, pitted surfaces, tin cans reused, uncleanable or corroded food contact surfaces)
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09/18/2014 | Inspection | Temperatures taken: walk in cooler has sliced corned beef at 44F, Trauslen coolers have outside digital thermometers reading 41 F and 35 F as well as inside thermometers which register 35F. Hamburgers fresh cooked 160F, baked beans 151 F and French fries 167F. |
- 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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03/19/2014 | Inspection | The following temperatures were measured (degrees F): Traulsen Reach-in (no thermometer) Egg Salad - 38. The following food items on the serving line were measured as follows: Bar-B-Que Pork - 151 to 157, Baked Beans - 150 degrees F. Discussed cooling techniques with the manager, Joe. Report e-mailed. |
- 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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10/15/2013 | Inspection | Discussed hot holding temps with Joe, and the length of time between the preparation of grilled cheese sandwiches and the time that they are consumed. According to Joe, less than two hours occurs between preparation and consumption of the grilled cheese sandwiches. Any sandwiches left after lunch are discarded.
Their food slicer is not NSF approved, and has the following specs: Bizerba GSP HD L-11 ID 003 IP33; S/N 30006940;
BM 355706514. The Owners Manual also states that this equipment meets EC Directive 2006/42/EC and Guideline 2004/42/EC. |
No violation noted during this evaluation. | 09/27/2012 | Inspection | |
- 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)
- Plumbing and sinks not properly sized, installed, maintained; equipment and floors not properly drained
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09/16/2011 | Inspection | |
No violation noted during this evaluation. | 10/28/2010 | Inspection | |
No violation noted during this evaluation. | 02/05/2010 | Inspection | |
No violation noted during this evaluation. | 10/15/2009 | Inspection | |
No violation noted during this evaluation. | 02/27/2009 | Inspection | |
No violation noted during this evaluation. | 09/10/2008 | Inspection | |
No violation noted during this evaluation. | 01/31/2008 | 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)
- 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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09/20/2007 | Inspection | |
- Critical: Enough hot holding equipment is not present, properly designed, maintained and operated to keep hot foods above 140oF.
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10/06/2006 | Inspection | |
No violation noted during this evaluation. | 10/05/2005 | Inspection | |
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