| No violation noted during this evaluation. | 04/16/2015 | Routine |
- Critical: Potentially Hazardous Food (Ti
- Items:
- Hot food item(s)
- Problems:
- Stored above 41 degrees f
- Corrections:
- Store above 135 degrees F.
- Comment:
- Observed cooked beans and corn at 119 * F for hot holding. Except during preparation, cooking, cooling, or when time is used as a public health control potentially hazardous foods(PHF) for hot holding shall be held at 135 * F or higher. Person-In-Charge corrected by reheating food to 165 * F and maintained 135 * F during lunch. Corrected.
- General violation description:
- 3-501.16 - Except during preparation, cooking, or cooling, or when time is used as the public health control as specified under 3-501.19, POTENTIALLY HAZARDOUS FOOD shall be maintained: (A) At 60C (140F) or above, except that roasts cooked to a temperature and for a time specified under 3-401.11(B) or reheated as specified in 3-403.11(E) may be held at a temperature of 54C (1300F)
|
10/15/2014 | Routine |
- Handwashing Signage
- Items:
- Handwashing signage
- Problems:
- Not provided
- Corrections:
- Provide.
- Comment:
- HAND WASHING SIGNAGE WAS NOT IN EMPLOYEE RESTROOM. A HAND WASHING SIGN REMINDING FOOD EMPLOYEES TO WAS THEIR HANDS NEEDS TO BE POSTED BY EACH HAND WASHING SINK. PROVIDE HAND WASHING SIGNS. WILL VERIFY CORRECTION AT NEXT INSPECTION.
- General violation description:
- 6-301.14 - A sign or poster that notifies FOOD EMPLOYEES to wash their hands shall be provided at all HANDWASHING SINKS used by FOOD EMPLOYEES and shall be clearly visible to FOOD EMPLOYEES.
|
04/11/2014 | Routine |
| No violation noted during this evaluation. | 10/11/2013 | Routine |
| No violation noted during this evaluation. | 10/11/2012 | Routine |
| No violation noted during this evaluation. | 04/03/2012 | Routine Inspection |
- Critical: Frequency Before Use After Cle
- Comment:
- THE DISHWASHER IS SANITIZING PROPERLY.
- General violation description:
- 4-702.11 - UTENSILS and FOOD-CONTACT SURFACES of EQUIPMENT shall be SANITIZED before use after cleaning.
|
01/18/2012 | Follow-up |
- Critical: Frequency Before Use After Cle
- Comment:
- THE DISHMACHINE IS NOT SANITIZING AT 180F TODAY, RINSE TEMPS ARE AVERAGING IN THE 110F RANGE. ADJUST HOT WATER HEATER AND MACHINE SO DISH TEMPS REACH 160F FOR PROPER HEAT SANITIZING. CALL WHEN REPAIRED/ADJUSTED. REVISIT WITHIN 10 DAYS.
- General violation description:
- 4-702.11 - UTENSILS and FOOD-CONTACT SURFACES of EQUIPMENT shall be SANITIZED before use after cleaning.
|
12/07/2011 | Follow-up |
- Critical: Frequency Before Use After Cle
- Comment:
- DISHMACHINE IS NOT SANITIZING, THERE IS A HOOD INSTALLED BUT THE MACHINE IS NOT FUNCTIONAL. BOXES OF SOAP AND RINSE AID ARE SITTING UNDER MACHINE. CORRECT IMMEDIATELY SO DISHES CAN BE WASHED -RINSED-AND SANITIZED. FAILURE TO CORRECT WITHIN 10 DAYS WILL RESULT IN ADMINISTRATIVE ACTION.,
- General violation description:
- 4-702.11 - UTENSILS and FOOD-CONTACT SURFACES of EQUIPMENT shall be SANITIZED before use after cleaning.
|
11/30/2011 | Follow-up |
- Critical: Frequency Before Use After Cle
- Items:
- Clean utensil(s) and food-contact surface(s)
- Problems:
- Not sanitized
- Corrections:
- Sanitize as required above.
- Comment:
- DISHMACHINE DOES NOT SANITIZE, IT HAS NO HOOD, ALTHOUGH IT SEEMS TO BE A HEAT SANITIZING MACHINE, NO SOAP OR RINSEAID. THERE IS ALSO ONLY A 2 COMP. FOOD PREP SINK AND NO 3 COMP SINK. DISHMACHINE NEEDS TO BE ABLE TO SANITIZE DISHES. TODAY THE DISHES ARE RINSED IN THE MACHINE AND SENT BACK TO TRUMAN, BUT THERE IS NO WAY TO SANITIZE DISHES IN THIS KITCHEN. CORRECT IMMEDIATELY, REVISIT IN 10 DAYS., ,
- General violation description:
- 4-702.11 - UTENSILS and FOOD-CONTACT SURFACES of EQUIPMENT shall be SANITIZED before use after cleaning.
|
10/19/2011 | Routine Inspection |
| No violation noted during this evaluation. | 10/28/2010 | Routine Inspection |
- Good Repair and Proper Adjustm
- Items:
- Equipment
- Locations:
- reach-in cooler
- Problems:
- In poor repair
- Corrections:
- Repair/replace.
- Comment:
- REACH-IN COOLER (LOCATED IN ROOM OFF OF GYM/LUNCH ROOM) DOES NOT HOLD FOOD AT INTERNAL TEMPERATURES OF 41 F OR BELOW. AMBIENT AIR TEMPERATURE OF UNIT IS APPROX. 45 F. CURRENTLY NO POTENTIALLY HAZARDOUS FOODS (PHF) ARE STORED IN THIS UNIT. UNIT MUST BE REPAIRED BEFORE PHF CAN BE STORED IN IT.
- General violation description:
- 4-501.11 - (A) EQUIPMENT shall be maintained in a state of repair and condition that meets the requirements specified under Parts 4-1 and 4-2. (B) EQUIPMENT components such as doors, seals, hinges, fasteners, and kick plates shall be kept intact, tight, and adjusted in accordance with manufacturer's specifications. (C) Cutting or piercing parts of can openers shall be kept sharp to minimize the creation of metal fragments that can contaminate FOOD when the container is opened.
|
10/22/2009 | Routine Inspection |
| No violation noted during this evaluation. | 09/19/2008 | Routine Inspection |
Restaurant representatives - add corrected or new information about Blair Moody School, 8280 Hipp, Taylor, MI 48180 »