Discussed with the person in charge: 1. light shield in the storage room 2. facility is very clean No violation noted during this evaluation. | 12/03/2015 | Risk Factor | |
Abbreviations: WIC=walk in cooler No violation noted during this evaluation. | 04/30/2015 | Risk Factor | |
Discussed with the person in charge: 1. Dishmachine was under repair during the inspection.
- Equipment - Good Repair and Proper Adjustment
Observation: The door gaskets to the small walk-in cooler and both milk boxes are in poor repair.
Correction: Repair or replace the door gasket in accordance with the manufacturer's specifications.
- Non-Food Contact Surfaces (corrected on site)
Observation: The exterior of metal food containers were observed to have accumulations of grime and debris.
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
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12/10/2014 | Routine | |
Discussed with the person in charge: 1. facility is very clean and well maintained 2. ensure that the air vent covers in the walk in cooler are cleaned over the summer No violation noted during this evaluation. | 05/21/2014 | Risk Factor | |
Discussed with the person in charge: 1. quaternary sanitizer 200 ppm 2. tuna Menu: Mac sticks, quesadilla
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: Light shields noted in need of cleaning.
Correction: All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.
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10/21/2013 | Routine | |
Discussed with the person in charge: 1. good hand washing procedures observed 2. facility is very clean and well maintained 3.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (corrected on site)
Observation: The ready-to-eat (RTE) commercially processed sliced ham in the rear reach in cooler was not properly dated for disposition after opening.
Correction: Mark a "consume by" date on commercially processed RTE foods at the time the original container is opened. If the food is held at 41°F or below the food shall be served or sold within 7 calendar days. Some harmful bacteria continue to grow even at refrigeration temperatures so limiting the amount of time in storage limits the amount of growth allowed for these bacteria.
- Critical: Equipment and Utensils - Before Use After Cleaning* (corrected on site)
Observation: The dish machine rinse temperature measured 165'F. All of the equipment that was placed in the dish machine was rewashed in the 3-compartment sink.
Correction: After cleaning and rinsing of the food-contact surface, the surface shall be effectively sanitized before coming in contact with food and before use.
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04/17/2013 | Risk Factor | |
Abbreviations: WIC - walk in cooler
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (corrected on site)
Observation: The prepared ready-to-eat (RTE) sliced ham in the refrigeration unit is not properly dated for disposition. Ham was dated during inspection.
Correction: Mark the name and "consume by" date on the container of RTE foods at the time of preparation if the food is to be held for more than 24 hours. If the food is held at 41°F or below the food shall be served or sold within 7 calendar days. Some harmful bacteria continue to grow even at refrigeration temperatures so limiting the amount of time in storage limits the amount of growth allowed for these bacteria.
- Critical: Equipment and Utensils - Before Use After Cleaning* (corrected on site)
Observation: Thefood-contact surfaces of the equipment washed in the dish machie were not observed sanitized. The final rinse temperature measured at 165'F when it should measure at 180'F. PIC instructed employees to rewash all dishes in the 3-compartment sink.
Correction: After cleaning and rinsing of the food-contact surface, the surface shall be effectively sanitized before coming in contact with food and before use.
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04/17/2013 | Training | |
Discussed with the Person in Charge: 1. Quaternary ammonium dispenser does not appear to be functioning properly. Sanitizer is being dispensed at a very low concentration. Per discussion with PIC, she submitted a work order request for it in November, but the chemical supply company has not come out to the facility to look at it yet. PIC has been instructing employees to use tablet sanitizer until this item can be corrected. Also recommended additional alternatives to ensure equipment is sanitized. Please contact the health department once the chemical supply company fixes the dispenser. 2. Dish machine thermometers. 3. Observed excellent glove use and food handling practices during today's inspection. 4. Facility is clean and well maintained. Thank you! No violation noted during this evaluation. | 01/16/2013 | Routine | |
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