| No violation noted during this evaluation. | 04/13/2015 | Routine |
- Food Storage
- Items:
- Food item(s) in storage
- Locations:
- walk in freezer(s) floor
- Problems:
- Stored on floor or less than 6 inches above floor
- Corrections:
- Store at least 6 inches above the floor.
- General violation description:
- 3-305.11 - (A) Except as specified in ## (B) and (C) of this section, FOOD shall be protected from contamination by storing the FOOD: (1) In a clean, dry location
- Good Repair and Proper Adjustm
- Items:
- Equipment
- Problems:
- Do not meet requirements of rule
- Corrections:
- Repair/replace to meet requirements of rule.
- Comment:
- THE THREE COMPARTMENT SINK SPRAY ARM DISPERSES WATER IN ALL DIRECTIONS WHEN USED. ALL EQUIPMENT SHALL BE IN GOOD REPAIR. REPAIR SPRAY ARM TO PROPER WORKING CONDITION IMMEDIATELY.
- 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.
|
10/06/2014 | Routine |
- Critical: Discarding or Reconditioning U
- Items:
- Contaminated food(s)
- Problems:
- Not discarded
- Corrections:
- Discard.
- Comment:
- THE CARROT CONTAINER WAS PLACED ON THE TOP OF THE SALAD TRAY. THE SALAD WAS MOVED TO THE SIDE. DO NOT STACK FOOD CONTAINERS ON EACH OTHER UNLESS THERE IS PHYSICAL SEPARATION LIKE DELI TISSUE. TO AVOID POSSIBLE CONTAMINATION, DO NOT STACK THEM. VIOLATION WAS CORRECTED BY EDUCATION.
- General violation description:
- 3-701.11 - (A) A FOOD that is unsafe, ADULTERATED, or not honestly presented as specified under 3-101.11 shall be reconditioned according to an APPROVED procedure or discarded. (B) FOOD that is not from an APPROVED source as specified under 3-201.11 through .17 shall be discarded. (C) READY-TO-EAT FOOD that may have been contaminated by an EMPLOYEE who has been restricted or excluded as specified under 2-201.12 shall be discarded. (D) FOOD that is contaminated by FOOD EMPLOYEES, CONSUMERS, or other PERSONS through contact with their hands, bodily discharges, such as nasal or oral discharges, or other means shall be discarded.
- Good Repair and Proper Adjustm
- Items:
- Equipment
- Problems:
- In poor repair
- Corrections:
- Repair/replace.
- Comment:
- IN THE SNACK ROOM THE PEPPERONI STICKS & PRETZELS WERE PLACED FEW MINUTES AGO TO SERVE TO THE STUDENTS. DO NOT USE THIS EQUIPMENT IF IT IS NOT WORKING. GET IT REPAIRED . USE TIME AS PUBLIC HEALTH CONTROL TO KEEP AT THE ROOM TEMPERATURE.
- 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.
|
04/09/2014 | Routine Inspection |
| No violation noted during this evaluation. | 10/02/2013 | Routine Inspection |
| No violation noted during this evaluation. | 10/11/2012 | Routine |
| No violation noted during this evaluation. | 04/24/2012 | Routine Inspection |
- Critical: Methods-Hot Water and Chemical
- Comment:
- CORRECTED BY REPLACING A RELAY IN THE BOOSTER HEATER.
- 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
|
11/16/2011 | Follow-up |
- Critical: Methods-Hot Water and Chemical
- Items:
- Hot water sanitizer
- Locations:
- dish machine(s)
- Problems:
- Does not allow surface temperature to reach 160 degrees f Measured by irreversible registering thermometer
- Corrections:
- Repair to provide adequate water temperature according to code.
- Comment:
- THE DISH MACHINE HOT SANITIZER TESTED AT LESS THAN 160F SURFACE TEMP, TESTED ON A PLASTIC FOOD CONTAINER AND ON A BOWL. THE 4TH, 5TH, AND 6TH RUNS WERE TESTED. REPAIR OR REPLACE MACHINE TO SANITIZE AT 160 MINIMUM SURFACE TEMP. SANITIZE CHEMICALLY UNTIL REPAIRED, AS DISCUSSED.,
- 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
|
10/26/2011 | Routine Inspection |
| No violation noted during this evaluation. | 10/26/2010 | Routine Inspection |
- 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:
- DICED HAM DATED 10-14 TO 10-22 AND CHICKEN CHUNKS DATED 10-13 TO 10-19.....ENSURE THESE POTENRIALLY HAZARDOUS FOODS ARE DATED WITH A 7 DAY LIMIT......TO DETERMINE DISCARD DATE ADD 6 DAYS TO PREP DATE OR PULL DATE ( IE HAM WOULD BE DATED 10-14 TO 10-20 AND CHICKEN WOULD BE 10-13 TO 10- 19. CORRECT THE DISCARD DATES ON THE FOOD IDENTIFIED ABOVE.....THE FOOD PRODUCTS ARE SAFE FOR CONSUMPTION .....REVIEW DATE MARKING ADDITION WITH STAFF.
- 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
|
10/15/2009 | Routine Inspection |
| No violation noted during this evaluation. | 10/21/2008 | Routine Inspection |
- Critical: Eating, drinking, or Using Tob
- Items:
- Employee(s)
- Problems:
- Eating
- Corrections:
- Eat only in designated areas as restricted above.
- 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, Dating
- 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.
- 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
|
10/18/2007 | |
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