| No violation noted during this evaluation. | 05/21/2015 | Routine |
- Critical: Potentially Hazardous Food (Ti
- Comment:
- Corrected by repairing cooler to hold at 38-39f. Lettuce in the salad bar is at 50f, but is only used for 60-75 minutes and is discarded at end of lunch service.
- 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)
- Critical: Potentially Hazardous Food (Ti
- Comment:
- Corrected by repairing cooler to hold at 38-39f. Lettuce in the salad bar is at 50f, but is only used for 60-75 minutes and is discaded at end of lunch service.
- 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)
- Critical: Potentially Hazardous Food (Ti
- Comment:
- Corrected by repairing cooler to hold at 38-39f. Lettuce in the salad bar is at 50f, but is only used for 60-75 minutes and is discarded at end of lunch service.
- 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)
- Critical: Potentially Hazardous Food (Ti
- Comment:
- Corrected by repairing cooler to hold at 38-39f. Lettuce in the salad bar is at 50f, but is only used for 60-75 minutes and is discaded at end of lunch service.
- 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)
|
11/24/2014 | Follow-up |
- Critical: Potentially Hazardous Food (Ti
- Items:
- Cold food item(s), Cold food item(s)
- Locations:
- salad bar, 4-door cooler(s)
- Problems:
- Stored above 41 degrees f, Stored above 41 degrees f
- Corrections:
- Store below 41 degrees F., Store below 41 degrees F.
- Comment:
- The following cold holding violation was observed: 1) In the 4 door McCall serving line cooler unopened lettuce and boiled eggs were at 47f, opened lettuce that had been out of the cooler 52f, Italian wraps having bologna, ham, salami assembled today were at 59f and 60f. Yogurt was at 50f. The increased temperature of the wraps and opened food was due in part to the time used in assembling/preparing the wraps. 2) Cut lettuce and spinach leaves were at 52f in the salad bar. The increased temperature of the lettuce and spinach was due in part to the above noted faulty cooler and warming during preparation. Thermometer temps were verified by the school food thermometer. Dispose of noted food and any other potentially hazardous food in the cooler (such as cheeses and cut spinach). Hold at or below 41f. Do not use the cooler until 41f or lower food temperatures can be maintained. Decrease prep time by preparing quickly and putting the food back into the coolers as soon as possible. Maintenance was called to repair the cooler immediately at time of inspection, and will repair the cooler today per PIC. ,
- 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)
|
11/06/2014 | Routine |
| No violation noted during this evaluation. | 04/30/2014 | Routine |
| No violation noted during this evaluation. | 10/18/2013 | Routine |
| No violation noted during this evaluation. | 06/05/2013 | Routine |
| No violation noted during this evaluation. | 03/01/2012 | Routine Inspection |
| No violation noted during this evaluation. | 09/12/2011 | Routine Inspection |
| No violation noted during this evaluation. | 09/28/2010 | Routine Inspection |
| No violation noted during this evaluation. | 09/22/2009 | Routine Inspection |
| No violation noted during this evaluation. | 09/26/2008 | Routine Inspection |
| No violation noted during this evaluation. | 09/20/2007 | |
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