| No violation noted during this evaluation. | 05/08/2015 | Routine |
- Good Repair and Proper Adjustm
- Items:
- Equipment
- Problems:
- In poor repair
- Corrections:
- Repair/replace.
- Comment:
- Observed ice build-up on walls of milk cooler. Equipment must be maintained. Defrost the cooler to remove ice.
- 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.
- Nonfood-Contact Surfaces
- Items:
- Nonfood contact surface(s)
- Problems:
- Soiled
- Corrections:
- Keep clean.
- Comment:
- Observed dust build-up on top of the Southbend ovens. Non-food contact equipment must be kept clean. Clean to sight and touch.
- General violation description:
- 4-602.13 - NonFOOD-CONTACT SURFACES of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
|
11/19/2014 | Routine |
- Cleaning, Frequency and Restri
- Comment:
- Observed soiled floor in the walk-in freezer. Clean to sight and touch on a weekly basis.
- General violation description:
- 6-501.12 - (A) PHYSICAL FACILITIES shall be cleaned as often as necessary to keep them clean. (B) Except for cleaning that is necessary due to a spill or other accident, cleaning shall be done during periods when the least amount of FOOD is exposed such as after closing.
|
05/19/2014 | Routine |
- Critical: Preventing Contamination from
- Items:
- Employee(s)
- Locations:
- kitchen
- Problems:
- Prior to putting on gloves
- Corrections:
- Hands/arms shall be washed with soap and hot water at handsink.
- Comment:
- Observed student helpers enter into kitchen and attempt to set salad bar with tongs with out first washing hands. Corrected at time of inspection students were sent to wash hands had a discussion with the person in charge have them make sure that the students are washing there hands before they do anything to assist in the kitchen.
- General violation description:
- 3-301.11 - (A) FOOD EMPLOYEES shall wash their hands as specified under 2-301.12. (B) Except when washing fruits and vegetables as specified under 3-302.15 or when otherwise APPROVED, FOOD EMPLOYEES may not contact exposed, READY-TO-EAT FOOD with their bare hands and shall use suitable UTENSILS such as deli tissue, spatulas, tongs, SINGLE-USE gloves, or dispensing EQUIPMENT. (C) FOOD EMPLOYEES shall minimize bare hand and arm contact with exposed FOOD that is not in a READY-TO-EAT form. S
|
11/20/2013 | Routine |
- Good Repair and Proper Adjustm
- Items:
- Equipment
- Problems:
- In poor repair
- Corrections:
- Repair/replace.
- Comment:
- Observed heavy ice build-up inside the milk cooler. Defrost the cooler to remove the ice.
- 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.
- Repairing
- Items:
- Physical facilities
- Problems:
- In poor repair
- Corrections:
- Repair/replace.
- Comment:
- Observed peeling paint on ceiling above the walk-in freezer. Remove peeling paint and apply fresh paint to provide a smooth and easily cleanable surface.
- General violation description:
- 6-501.11 - PHYSICAL FACILITIES shall be maintained in good repair.
|
06/03/2013 | Routine |
| No violation noted during this evaluation. | 03/27/2012 | Routine Inspection |
- Critical: Backflow prevention
- Items:
- Backflow/backsiphonage prevention device(s)
- Problems:
- Not provided on
- Corrections:
- Provide adequate air gap.
- Comment:
- PROVIDE INDIRECT WASTE CONNECTION AT 2 COMPARTMENT SINK FOR SINK USED TO WASH FRUITS AND VEGETABLES..........CURRENT SYSTEM IS A CLOSED SEWAGE SYSTEM TO GREASE TRAP AND TO SEWER. FOOD CODE REQUIRES PROTECTION OF A CULINARY SINK FROM SEWAGE BACKFLOW.
- General violation description:
- 5-402.11 - (A) Except as specified in (B) and (C) of this section, a direct connection may not exist between the SEWAGE system and a drain originating from EQUIPMENT in which FOOD, portable EQUIPMENT, or UTENSILS are placed. (B) If allowed by LAW, a WAREWASHING machine may have a direct connection between its waste outlet and a floor drain when the machine is located within 1.5 m (5 feet) of a trapped floor drain and the machine outlet is connected to the inlet side of a properly vented floor drain trap. (C) If allowed by LAW, a WAREWASHING or culinary sink may have a direct connection.
- Critical: Methods-Hot Water and Chemical
- Items:
- Hot water sanitizer
- Problems:
- Not immersed in
- Corrections:
- Completely submerse equipment/utensil.
- Comment:
- , CURRENT EQUIPMENT (2 COMPARTMENT SINK) IS NOT DESIGNED TO PROVIDE PROPER WASHING AND SANITIZING...........PROVIDE A 3 COMPARTMENT SINK OR DISHWASHER TO ENSURE ALL EQUIPMENT AND UTENSILS ARE PROPERLY SANITIZED.........A 3 COMPARTMENT SINK PROPERLY PLUMBED WOULD APPEAR TO BE THE BEST SELECTION SINCE IT WOULD ALSO CORRECT THE LACK OF AN INDIRECT WASTE CONNECTION TO WASH AND RINSE FRUIT AND VEGETABLES. THIS FOOD PROGRAM IS CURRENTLY EXPANDING TO INCLUDE SALAD BAR/BUFFET....WHICH WILL HAVE MORE TRAYS AND UTENSILS TO BE PROPERLY SANITIZED.........PROVIDE THE PROPER EQUIPMENT NEEDED TO WASH , RINSE, AND SANITZE FOR ADDITIONL INFORMATION OR QUESTIONS, CALL SUPERVISOR THERESA BRESTOVANSKY @ 734-727-7453, WHO IS AWARE OF THE EQUIPMENT DIFFICULTIES AND THE NEED FOR PROPER WASHING//SANITIZING AT THIS LOCATION.
- General violation description:
- 4-703.11 - After being cleaned, EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be SANITIZED in: (A) Hot water manual operations by immersion for at least 30 seconds and as specified under 4-501.111
|
09/26/2011 | Routine Inspection |
| No violation noted during this evaluation. | 09/22/2010 | Routine Inspection |
| No violation noted during this evaluation. | 09/15/2009 | Routine Inspection |
- Clean Freq, Nonfood-Contact Su
- Items:
- Nonfood contact surface(s)
- Problems:
- With accumulation of debris
- Corrections:
- Keep clean.
- Comment:
- Observed ice buildup on the milk cooler. Ice is beginning to drip into bottom of cooler. Remove ice buildup.
- General violation description:
- 4-602.13 - NonFOOD-CONTACT SURFACES of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
|
09/18/2008 | Routine Inspection |
- Wiping Cloths, Use Limitation
- Items:
- Wiping cloth(s)
- Comment:
- Concentration in sanitizer bucket was well over 200ppm Chlorine. This can be toxic. Keep between 50-100ppm. Corrected at time of inspection by refilling and re-testing at 75ppm Chlorine.
- General violation description:
- 3-304.14 - (A) Cloths in-use for wiping food spills from TABLEWARE and carry-out containers that occur as FOOD is being served shall be: (1) Maintained dry
|
09/18/2007 | |
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