- Handwashing Signage
- Items:
- Handwashing signage
- Problems:
- Not provided
- Corrections:
- A designated employee storage/locker area shall be provided and used.
- Comment:
- Observed at time of inspection hand wash sinks missing hand wash signs. Correct by providing as soon as possible. A follow up will occur at the next routine 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.
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03/23/2015 | Routine |
- Critical: Handwashing Cleanser, Availabi
- Items:
- Soap
- Locations:
- hand wash sink(s)
- Problems:
- Not provided
- Corrections:
- Provide.
- General violation description:
- 6-301.11 - Each HANDWASHING SINK or group of 2 adjacent HANDWASHING SINKS shall be provided with a supply of hand cleaning liquid, powder, or bar soap.(Pf)
- Repairing
- Items:
- Physical facilities
- Locations:
- hand wash sink(s)
- Problems:
- In poor repair
- Corrections:
- Repair/replace.
- General violation description:
- 6-501.11 - PHYSICAL FACILITIES shall be maintained in good repair.
|
09/19/2014 | Routine |
- Intensity
- Items:
- Lighting intensity
- Problems:
- Less than 10 foot candles
- Corrections:
- Provide as required
- Comment:
- The Walk in Freezer light is not working. Repair it.
- General violation description:
- 6-303.11 - The light intensity shall be: (A) At least 108 lux (10 foot candles) at a distance of 75 cm (30 inches) above the floor, in walk-in refrigeration units and dry FOOD storage areas and in other areas and rooms during periods of cleaning
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03/27/2014 | Routine Inspection |
- Critical: Potentially Hazardous Food (Ti
- Comment:
- THE WIC WAS AT 40F AND THE RAW EGGS WERE AT 39.4F. THE COOLER TEMPERATURE WAS LOWERED. VIOLATION HAD BEEN 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)
|
10/22/2013 | Follow-up |
- Critical: Potentially Hazardous Food (Ti
- Comment:
- THE WALK IN COOLER WAS AT 43F AND THE EGGS WERE AT 45.7F. A FOLLOW UP INSPECTION WILL BE CONDUCTED WITH IN 10 DAYS. DISCARD ALL THE PHF AND STORED FOR MORE THAN 4 HOURS IN THIS COOLER. ,
- 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)
|
09/30/2013 | Follow-up |
- Critical: Potentially Hazardous Food (Ti
- Items:
- Cold food item(s)
- Problems:
- Stored above 41 degrees f
- Corrections:
- Store below 41 degrees F.
- Comment:
- THE WALK IN COOLER WAS AT 44.4F AND THE MILK WAS AT 43.9F AND YOGURT WAS AT 43.7F. POTENTIALLY HAZARDOUS FOOD SHALL BE MAINTAINED UNDER 41F. TOXIN PRODUCTION OR BACTERIAL GROWTH MAY OCCUR IF PHF IS STORED IN THE TEMPERATURE DANGER ZONE FOR MORE THAN 4 HOURS. DISCARD ANY PHF ABOVE 41 AND STORED IN THE WALK IN COOLER FOR MORE THAN 4 HOURS. A FOLLOW UP INSPECTION WILL BE CONDUCTED WITH IN 10 DAYS., ,
- 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)
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09/19/2013 | Routine Inspection |
- Critical: Clean Sight/Touch-No Accum/Enc
- Items:
- Food-contact surface(s) Equipment can openers
- Locations:
- Kitchen/ Food Prep Area
- Problems:
- Soiled
- Corrections:
- Keep clean.
- Comment:
- CAN OPENER HAS DEBRIS ON AND AROUND BLADE. CORRECTED BY PUTTING IN SINK TO BE CLEANED.
- General violation description:
- 4-601.11 - (A) EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be clean to sight and touch. (B) The FOOD-CONTACT SURFACES of cooking EQUIPMENT and pans shall be kept free of encrusted grease deposits and other soil accumulations. N (C) NonFOOD-CONTACT SURFACES of EQUIPMENT shall be kept free of an accumulation of dust, dirt, FOOD residue, and other debris. N
- Controlling Pests
- Items:
- Harborage conditions flies
- Locations:
- Kitchen/ Food Prep Area
- Problems:
- Not eliminated
- Corrections:
- Eliminate harborage conditions.
- Comment:
- OBSERVED A COUPLE OF FLIES IN THE KITCHEN. ELIMINATE ANY PEST HARBORAGE CONDITIONS.
- General violation description:
- 6-501.111 - The presence of insects, rodents, and other pests shall be controlled to minimize their presence on the PREMISES by: (A) Routinely inspecting incoming shipments of FOOD and supplies
- Good Repair and Proper Adjustm
- Items:
- Equipment
- Locations:
- Utility sink
- Problems:
- In poor repair
- Corrections:
- Repair/replace.
- Comment:
- THE DOME TOP OF THE AVB BACKFLOW PREVENTER ON THE UTILITY SINK FAUCET IS MISSING. REPAIR OR REPLACE THE AVB .
- 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.
- Kitchenware and Tableware
- Items:
- Utensil(s) single-service
- Locations:
- serving line
- Problems:
- Stored with food-contact portion exposed
- Corrections:
- Store inverted.
- General violation description:
- 4-904.11 - (A) SINGLE-SERVICE and SINGLE-USE ARTICLES and cleaned and SANITIZED UTENSILS shall be handled, displayed, and dispensed so that contamination of FOOD- and lip-contact surfaces is prevented. (B) Knives, forks, and spoons that are not prewrapped shall be presented so that only the handles are touched by EMPLOYEES and by CONSUMERS if CONSUMER self-service is provided. (C) Except as specified under # (B) of this section, SINGLE-SERVICE ARTICLES that are intended for FOOD- or lip-contact shall be furnished for CONSUMER self-service with the original individual wrapper intact or from an APPROVED dispenser.
|
09/19/2012 | Routine |
| No violation noted during this evaluation. | 03/15/2012 | Routine Inspection |
- Critical: Food Contact Surfaces and Uten
- Items:
- Food-contact surface(s)
- Problems:
- With sharp internal Crevices
- Comment:
- OBSERVED OLD SINGLE USE ALUMINUM ROASTING PANS CLEANED FOR RE-USE. THE PANS ARE NOT EASILY CLEANABLE BECAUSE OF THE CRINKLED EDGES AND WORN AREAS. THE PANS ARE NOT DURABLE BECAUSE OF THE THIN ALUMINUM MATERIAL. DISPOSE OF PANS AFTER ONE USE. PROVIDE DURABLE FOOD GRADE PANS IF RE-USING. , CORRECTED BY DISCARDING THE PANS.
- General violation description:
- 4-202.11 - (A) Multiuse FOOD-CONTACT SURFACES shall be: (1) SMOOTH
- Clean Freq, Nonfood-Contact Su
- Locations:
- shelf
- Comment:
- THE ALUMINUM FOIL SHELF LINER IS NOT DURABLE, NOT EASILY CLEANABLE: REMOVE/DISCARD AND IF A LINER IS NEEDED, PROVIDE A CLEAN, DURABLE, EASILY CLEANABLE LINER.
- General violation description:
- 4-101.19 - NonFOOD-CONTACT SURFACES of EQUIPMENT that are exposed to splash, spillage, or other FOOD soiling or that require frequent cleaning shall be constructed of a CORROSION-RESISTANT, nonabsorbent, and SMOOTH material.
|
09/27/2011 | Routine Inspection |
| No violation noted during this evaluation. | 10/19/2010 | Follow-up |
- Critical: Clean Sight/Touch-No Accum/Enc
- Items:
- Food-contact surface(s)
- Problems:
- Soiled
- Corrections:
- Keep clean.
- Comment:
- DISCARD OBSERVED (TORN AND DRIED FOOD LADEN) TIN FOIL USED ON SHELVING IN WALK IN COOLER.....RECOMMEND STORAGE OF FOOD ON TRAYS WITH THE TRAYS BEING WASHED , RINSED , AND SANITIZED FREQUENTLY.....PERHAPS WEEKLY BUT DAILY IF SPILLS ARE DAILY....A TRAY IS BETTER THAN TIN FOIL BECAUSE THE TRAY CAN BE REMOVED, FOOD PRODUCT PUT ON A CLEAN TRAY BACK ON SHELVING, AND THE DIRTY TRAY CAN GO TO DISHWASH, ALSO CLEAN CAN OPENER BLADE......STICKY FOOD RESIDUE OBSERVED ON CAN OPENER BLADE.
- General violation description:
- 4-601.11 - (A) EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be clean to sight and touch. (B) The FOOD-CONTACT SURFACES of cooking EQUIPMENT and pans shall be kept free of encrusted grease deposits and other soil accumulations. N (C) NonFOOD-CONTACT SURFACES of EQUIPMENT shall be kept free of an accumulation of dust, dirt, FOOD residue, and other debris. N
- Clean Freq, Nonfood-Contact Su
- Items:
- Nonfood contact surface(s)
- Problems:
- With accumulation of debris
- Corrections:
- Keep clean.
- Comment:
- ACCUMULATED FOOD RESIDUE OBSERVED ON TINFOIL LINING OF STEEL TRAYS UNDER FOOD PREP COUNTERS (LOWER SHELF)......AGAIN REMOVE OLD TIN FOIL BUT IT IS NOT RECOMMENDED TO LINE THE TRAYS OR SHELVES WITH TIN FOIL......A CLEAN TRAY SHOULD BE ADEQUATE FOR DRY STORAGE.....CHECK THE CLEANLINESS OF THE TRAY AND REPLACE WITH A CLEAN TRAY WHEN NEEDED.....THE DIRTY TRAY WILL GO TO DISHWASHING......THERE IS NO NEED TO USE THE TINFOIL IF YOU USE CLEAN TRAYS TO HOLD FOOD PRODUCTS AND EQUIPMENT......THE TINFOIL IS NOT CLEANABLE AND IS EASILY TORN.
- General violation description:
- 4-602.13 - NonFOOD-CONTACT SURFACES of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
|
09/21/2010 | Routine Inspection |
- Clean Freq, Nonfood-Contact Su
- Items:
- Nonfood contact surface(s)
- Problems:
- With accumulation of debris
- Corrections:
- Keep clean.
- Comment:
- CHANGE ALUMINUM FOIL COVER ON WALK IN COOLER SHELVING AND LOWER SHELVES UNDER STAINLESS STEEL PREP/ WORK TABLES.....SPILLS AND FOOD PARTICLES BEGIN TO ACCCUMULATE AND FOIL BECOMES TATTERED AND TORN.
- General violation description:
- 4-602.13 - NonFOOD-CONTACT SURFACES of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
|
03/16/2010 | Routine Inspection |
- Critical: Cleaning Freq.,Food Contact Su
- Items:
- Food-contact surface(s) and utensil(s)
- Problems:
- Not cleaned
- Corrections:
- Clean as specified above.
- Comment:
- LARGE CAN OPENER WITH ACCUMULATED RESIDUE ON BLADE......INCREASE CLEANING FREQUENCY OF CAN OPENER
- General violation description:
- 4-602.11 - (A) EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be cleaned: (1) Except as specified in (B) of this section, before each use with a different type of raw animal FOOD such as beef, FISH, lamb, pork, or POULTRY
- Critical: Eating, Drinking or Tobacco
- Items:
- Beverage container
- Comment:
- PROVIDE LIDDED CUPS WITH STRAWS FOR EMPLOYEE/VOLUNTEER DRINKS STORED IN KITCHEN....NO TWIST CAP BOTTLES AS OBSERVED AT TIME OF VISIT.....ALSO NO OPEN CUPS OR POP UP BOTTLES...THESE 2 WERE NOT OBSERVED BUT ARE INFORMATIONAL FOR OPERATOR. NO TWIST CAP WATER OR POP BTTLES ..USE LIDDED CUPS WITH STRAWS.
- General violation description:
- 2-401.11 - (A) Except as specified in (B) of this section, an EMPLOYEE shall eat, drink, or use any form of tobacco only in designated areas where the contamination of exposed FOOD
- Critical: Ready-to-Eat Food, Date Markin
- Items:
- In house prepared ready-to-eat potentially hazardous food(s)
- Problems:
- Without date of consumption marking
- Corrections:
- Provide proper date marks as stated above.
- Comment:
- PROVIDE DISCARD DATE ON POTENTIALLY HAZARDOUS FOODS/ READY TO EAT OR REHEATED. YOGURT MADE YESTERDAY WAS WITHOUT DATE OR LABEL....ENSURE COOKED RICE IF USED FOR THE SCHOOL LUNCH PROGRAM IN ANY FORM IS ALSO DATED.
- General violation description:
- 3-501.17 - (A) Except as specified in (E) of this section, refrigerated, READY-TO-EAT, POTENTIALLY HAZARDOUS FOOD prepared and held refrigerated for more than 24 hours in a FOOD ESTABLISHMENT shall be clearly marked at the time of preparation to indicate the date by which the FOOD shall be consumed which is, including the day of preparation: (1) 7 calendar days or less from the day that the FOOD is prepared, if the FOOD is maintained at 5C (41F) or less
|
10/01/2009 | Routine Inspection |
| No violation noted during this evaluation. | 04/07/2009 | Routine Inspection |
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