- Warewashing - Manual Warewashing, Sink Compartment Requirements (repeated violation)
Observation: There is no 3-vat sink located in the establishment. Only a 2-vat sink available.
Correction: Install a 3-vat sink allowing employees to manually wash, rinse, and sanitize equipment and utensils.
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03/21/2016 | Routine | |
- Nonfood-Contact Surfaces - Corrosion Resistant/Nonabsorbent
Observation: The nonfood contact surface of the wooden shelving in the dry storage area observed peeling and chipping.
Correction: Repair or replace the shelving. Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent.
- Warewashing - Manual Warewashing, Sink Compartment Requirements (repeated violation)
Observation: Employees are using a 2-compartment sink for warewashing. The 2-compartment sink has not been approved for this purpose.
Correction: Discontinue use of the 2-compartment sink for warewashing since it's use has not been approved by the regulatory authority.
- Refuse - Covering Receptacles
Observation: Dumpster lid observed broken.
Correction: Repair or replace the lid. Ensure all waste containers are covered when not in continuous use.
- Floors, Walls, and Ceilings - Cleanability
Observation: Ceiling in the food prep area of the kitchen is not smooth and easily cleanable.
Correction: Repair or replace ceiling to make it smooth and easily cleanable.
- Premises - Maintaining Premises - Unnecessary Items and Litter
Observation: Facility is storing unnecessary items to the operation or maintenance of the establishment: floor mixer not used.
Correction: Remove the floor mixer from the facility. The presence of unnecessary articles, including equipment which is no longer used, makes regular and effective cleaning more difficult and less likely. It can also provide harborage for insects and rodents.
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12/09/2015 | Routine | |
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Tuna salad and yogurt parfait cold holding at improper temperatures
Correction: Discard the food and ensure that potentially hazardous foods for cold holding are maintained at 41°F or below to inhibit the growth of harmful bacteria.
- Warewashing - Manual Warewashing, Sink Compartment Requirements (repeated violation)
Observation: There is no 3-vat sink located in the establishment.
Correction: Install a 3-vat sink allowing employees to manually wash, rinse, and sanitize equipment and utensils.
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09/09/2015 | Routine | |
- Warewashing - Manual Warewashing, Sink Compartment Requirements (repeated violation)
Observation: There is no 3-vat sink located in the establishment.
Correction: Install a 3-vat sink allowing employees to manually wash, rinse, and sanitize equipment and utensils.
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06/11/2015 | Routine | |
All hot food recently discarded at time of inspection as per the Time as a Public Health Control Plan.
- Warewashing - Manual Warewashing, Sink Compartment Requirements (repeated violation)
Observation: There is no 3-vat sink located in the establishment.
Correction: Install a 3-vat sink allowing employees to manually wash, rinse, and sanitize equipment and utensils.
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04/28/2015 | Routine | |
- Warewashing - Manual Warewashing, Sink Compartment Requirements (repeated violation)
Observation: There is no 3-vat sink located in the establishment.
Correction: Install a 3-vat sink allowing employees to manually wash, rinse, and sanitize equipment and utensils.
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12/10/2014 | Routine | |
- Warewashing - Manual Warewashing, Sink Compartment Requirements (repeated violation)
Observation: There is no 3-vat sink in the establishment.
Correction: Provide a 3-vat sink.
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09/11/2014 | Routine | |
All food received from Maymont Elementary. Food temperatures taken upon arrival and logged in a log book. All food products for daily use placed on a time plan. No products on a time plan saved. Time plan written and on display. Facility does not have a 3-vat sink.
- Critical: Time as a Public Health Control* (corrected on site)
Observation: The food on the steam line (mashed potatoes, cabbage, cheeseburgers, turkey) for which time rather than temperature is being used as a control was not labeled or otherwise marked with a 4 hour cook, serve or discard by time.
Correction: MARK THE 4 HOUR DISCARD TIME. Discard food that is not cooked and served or served if ready-to-eat within 4 hours from the point in time when the food is removed from temperature control. Clearly label or otherwise mark the food with a 4-hour cook-serve or serve by time.
- Warewashing - Manual Warewashing, Sink Compartment Requirements (repeated violation)
Observation: There is no 3-vat sink located in the establishment.
Correction: Install a 3-vat sink allowing employees to manually wash, rinse, and sanitize equipment and utensils.
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05/29/2014 | Routine | |
- Nonfood-Contact Surfaces - Corrosion Resistant/Nonabsorbent
Observation: The nonfood contact surface of the dry storage shelving is not corrosion resistant, nonabsorbent, and/or smooth.
Correction: Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent.
- Warewashing - Manual Warewashing, Sink Compartment Requirements
Observation: There is no 3-vat sink located in the establishment.
Correction: Install a 3-vat sink allowing employees to manually wash, rinse, and sanitize equipment and utensils.
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03/26/2014 | Routine | |
No violations cited at time of inspection.
No violation noted during this evaluation. | 02/04/2014 | Routine | |
| No violation noted during this evaluation. | 05/06/2013 | Routine | |
| No violation noted during this evaluation. | 01/08/2013 | Routine | |
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