Establishment with an adequate metal food stem thermometer & quaternary test kit. Dish machine reached adequate hot sanitizing temperature. Adequate employee health policy in place. Health permit posted & visible.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Chicken filet on salad & Southern BBQ salad was 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.
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10/08/2015 | Routine | |
Students helping at the dish machine must wash their hands prior to handling clean dishes. If students are going to handle dirty then clean dishes, hands must be washed in between.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Portioned cups of salsa cold holding at improper temperatures. Small cups of salsa that had been on the counter for an hour, had already risen to 77 degrees F. Operator to discard within two hour lunch period.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
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05/19/2015 | Routine | |
- Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site)
Observation: Philly beef hot holding at improper temperatures.
Correction: Rapidly reheat the food to 165°F and maintain at 135°F or above through the hot holding period.
- Equipment and Utensils - Multiuse, Characteristics (repeated violation)
Observation: The food contact surface of the Pork BBQ and ice cream containers are not durable, nonabsorbent, easily cleanable, resistant to pitting.
Correction: Repair or replace the containers to permit easy cleaning and prevent the migration of deleterious substances, or transference of colors, odors, or tastes to food.
- Light Bulbs Protective Shielding
Observation: Light bulbs in dry storage not shielded, coated, or otherwise shatter-resistant.
Correction: Shield or replace light bulb with a coated or shatter-resistant bulb.
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02/09/2015 | Routine | |
NOTES:
* Violation corrected at the time of inspection.
* Monitor employees to ensure eating & drinking takes place in approved designated areas to prevent potential cross-contamination.
- Critical: Eating, Drinking, or Using Tobacco* (corrected on site)
Observation: Food service employee observed drinking from an open container on the serving line directly above single service utensils.
Correction: Eating and drinking shall only take place in designated areas with no potential for cross-contamination to food contact surfaces, utensils, and/or food.
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09/16/2014 | Routine | |
- Equipment and Utensils - Multiuse, Characteristics
Observation: The food contact surface of the ice cream and barbecue containers re-used for food storange are not durable, nonabsorbent, easily cleanable, resistant to pitting.
Correction: Replace the containers to permit easy cleaning and prevent the migration of deleterious substances, or transference of colors, odors, or tastes to food.
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05/22/2014 | Routine | |
- Person in Charge
Observation: Unauthorized personnel in the food preparation, food storage, or warewashing areas.
Correction: Remove unauthorized personnel. The person in charge shall not permit persons unnecessary to the food establishment operation in the food preparation, food storage, or warewashing areas.
- Critical: Hands - When to Wash* (corrected on site)
Observation: A food employee failed to wash his or her hands before engaging in any activity which may have contaminated his/her hands.
Correction: Instruct food employees to clean their hands and exposed portions of their arms immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service and single-use articles and during food preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing task.
- Critical: Food - Potentially Hazardous Food - Hot Holding*
Observation: Breaded chicken sandwiches hot holding at improper temperatures.
Correction: Hot hold potentially hazardous food at 135°F or above to inhibit the growth of harmful bacteria.
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02/07/2014 | Routine | |
NOTES:
* Violation corrected at time of inspection.
* Verified employee health policy, thermometers, & sanitizers.
- Critical: Hands - Preventing Contamination from Hands* (corrected on site)
Observation: Employees observed handling ready-to-eat (wraps & cheese) food with their bare hands.
Correction: Provide suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment to handle RTE food to prevent contamination from hands.
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10/08/2013 | Routine | |
NOTES:
* Form 1-B given to PIC
* No violations observed.
No violation noted during this evaluation. | 05/29/2013 | Routine | |
Additional Food Temperatures:
Tomato Soup(HH)- 142, Sliced Tomatoes(CH)- 41.
NOTES:
* Verified employee health policy, food stem thermometer, sanitizer test kit, sanitizing concentration, and high temp dish machine.
* No violations observed during inspection process.
No violation noted during this evaluation. | 02/20/2013 | Routine | |
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