- Cleaning Ventilation Systems,
- Items:
- Ventilation system
- Problems:
- Not clean
- Corrections:
- Keep clean
- Comment:
- Observed dirty mesh filters in exhaust hood above the ovens. Ventilation equipment must be kept clean. Clean to sight and touch.
- General violation description:
- 6-501.14 - (A) Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination by dust, dirt, and other materials. (B) If vented to the outside, ventilation systems may not create a public health HAZARD or nuisance or unLAWful discharge.
- Cooking and Baking Equipment
- Items:
- Baking and cooking equipment
- Problems:
- Not cleaned
- Corrections:
- Clean as required above.
- Comment:
- Observed dried food debris inside the microwave oven. Cooking equipment must be kept clean. Clean to sight and touch on a daily basis.
- General violation description:
- 4-602.12 - (A) The FOOD-CONTACT SURFACES of cooking and baking EQUIPMENT shall be cleaned at least every 24 hours. This section does not apply to hot oil cooking and filtering EQUIPMENT if it is cleaned as specified in Subparagraph 4-602.11(D)(6). (B) The cavities and door seals of microwave ovens shall be cleaned at least every 24 hours by using the manufacturer's recommended cleaning procedure.
- Good Repair and Proper Adjustm
- Items:
- Equipment
- Problems:
- In poor repair
- Corrections:
- Repair/replace.
- Comment:
- Observed heavy ice build-up inside the reach-in cooler next to the 3 compartment sink. Equipment must be maintained. 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.
- Maintaining Premises, Unnecess
- Items:
- Unnecessary item(s)
- Problems:
- Not removed from facility
- Corrections:
- Remove from facility/premises.
- Comment:
- Observed unused coolers in establishment. Remove unused equipment from establishment.
- General violation description:
- 6-501.114 - The PREMISES shall be free of: (A) Items that are unnecessary to the operation or maintenance of the establishment such as EQUIPMENT that is nonfunctional or no longer used
- Repairing
- Items:
- Physical facilities
- Problems:
- In poor repair
- Corrections:
- Repair/replace.
- Comment:
- Observed hole in ceiling above the back door to kitchen. Facilities must be maintained. Repair the hole to provide a smooth and easily cleanable surface.
- General violation description:
- 6-501.11 - PHYSICAL FACILITIES shall be maintained in good repair.
- System Maintained in Good Repa
- Items:
- Plumbing system
- Problems:
- Not maintained
- Corrections:
- Maintain in good repair
- Comment:
- Observed missing swivel faucet for the 3 compartment sink. Plumbing must be maintained. Replace the missing swivel faucet.
- General violation description:
- 5-205.15 - A PLUMBING SYSTEM shall be: (A) Repaired according to LAW
|
05/04/2015 | Routine |
- Maintaining Premises, Unnecess
- Items:
- Unnecessary item(s) old/broken equipment
- Problems:
- Not removed from facility
- Corrections:
- Remove dead pests from facility.
- Comment:
- Observed broken reach in cooler in lunch room and broken milk cooler in kitchen. Equipment that is non functioning and not use for daily operations at the facility should be removed if there is no plan to repair them. Correct by removing broken equipment from the facility. Correct as soon as possible a follow up will occur at the next routine inspection.
- General violation description:
- 6-501.114 - The PREMISES shall be free of: (A) Items that are unnecessary to the operation or maintenance of the establishment such as EQUIPMENT that is nonfunctional or no longer used
- Repairing
- Items:
- Physical facilities
- Problems:
- In poor repair
- Corrections:
- Repair/replace.
- Comment:
- Observed at time of inspection hole in the ceiling above the door to outside from the kitchen. Correct by repairing as soon as possible a follow up will occur at the next routine inspection.
- General violation description:
- 6-501.11 - PHYSICAL FACILITIES shall be maintained in good repair.
|
11/13/2014 | Routine |
- Critical: Potentially Hazardous Food (Ti
- Items:
- Cold food item(s)
- Problems:
- Stored above 41 degrees f
- Corrections:
- Store below 41 degrees F.
- Comment:
- Observed at time of inspection in cooler that was not in use/working yogurt was stored at room temperature. Staff said they did not use the cooler any more and did not know how long the yogurt had been in the broken cooler. Corrected at time of inspection yogurt discarded.
- 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)
- Good Repair and Proper Adjustm
- Items:
- Equipment
- Problems:
- Broken
- Corrections:
- Repair/replace.
- Comment:
- Observed at time of inspection several reach in coolers and a milk cooler that were no longer working. If there are no plans on repairing coolers then remove them from the facility. Other wise correct by repairing. Correct as soon as possible a follow up will occur at the next routine inspection.
- 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:
- With accumulation of debris
- Corrections:
- Keep clean.
- Comment:
- Observed at time of inspection pull out drawer had accumulation of food debris. Dry storage shelf had food debris on lower shelves. Correct by cleaning. Correct as soon as possible a follow up will occur at the next routine inspection.
- General violation description:
- 4-602.13 - NonFOOD-CONTACT SURFACES of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
- Repairing
- Items:
- Physical facilities
- Problems:
- In poor repair
- Corrections:
- Repair/replace.
- Comment:
- Observed ceiling above door leading to outside of building in kitchen is broken and needs to be repaired. Correct by repairing as soon as possible a follow up will occur at the next routine inspection.
- General violation description:
- 6-501.11 - PHYSICAL FACILITIES shall be maintained in good repair.
|
05/14/2014 | Routine |
| No violation noted during this evaluation. | 11/12/2013 | Routine |
| No violation noted during this evaluation. | 06/07/2013 | Routine |
- Critical: System Maintained in Good Repa
- Comment:
- CORRECTED. THE FIRST COMPARTMENT OF THE 3-COMPARTMENT SINK OBSERVED TO BE DRAINING PROPERLY WITH NO OVERFLOW ONTO THE FLOOR.
- General violation description:
- 5-205.15 - A PLUMBING SYSTEM shall be: (A) Repaired according to LAW
|
02/07/2013 | Follow-up |
- Critical: Capacity
- Comment:
- CORRECTED. A NEW HOT WATER HEATER WAS INSTALLED ON 1/9/13. HOT WATER IS AVAILABLE AT THE SINKS. NEW HOT WATER HEATER: A.O. SMITH/ 100 GAL/ 199,000 BTU/ RECOVERY 192.96 REPLACING: STATE/ 100 GAL/ 199,990 BTU/ RECOVERY 201.2 GPH
- General violation description:
- 5-103.11 - (A) The water source and system shall be of sufficient capacity to meet the peak water demands of the FOOD ESTABLISHMENT. (B) Hot water generation and distribution systems shall be sufficient to meet the peak hot water demands throughout the FOOD ESTABLISHMENT.
- Critical: Cleaning Procedure
- Comment:
- CORRECTED. HOT WATER PROVIDED FOR HAND WASHING, NEW BOILER INSTALLED.
- General violation description:
- 2-301.12 - (A) Except as specified in (B) of this section, FOOD EMPLOYEES shall clean their hands and exposed portions of their arms with a cleaning compound in a lavatory that is equipped as specified under 5-202.12 by vigorously rubbing together the surfaces of their lathered hands and arms for at least 20 seconds and thoroughly rinsing with clean water. EMPLOYEES shall pay particular attention to the areas underneath the fingernails and between the fingers. (B) If APPROVED and capable of removing the types of soils encountered in the FOOD operations involved, an automatic handwashing facility may be used by food employees to clean their hands.
- Critical: System Maintained in Good Repa
- Comment:
- NOT CORRECTED. THE GREASE TRAP HAS BEEN CLEANED BUT IS NOT DRAINING PROPERLY. WATER DRAINED FROM THE LEFT COMPARTMENT OF THE 3-COMPARTMENT SINK CAUSES THE GREASE TRAP TO OVERFLOW ONTO THE FLOOR. OPENED THE COVER OF THE GREASE TRAP AT TIME OF INSPECTION AND OBSERVED IT TO BE FULL TO THE TOP WITH WASTE WATER. THE PLUMBING SYSTEM MUST BE MAINTAINED IN GOOD REPAIR. REPAIR THE GREASE TRAP DRAIN LINES TO ALLOW PROPER DRAINING OF WASTE WATER. CORRECT BY 1/20/13. COMPLIANCE WILL BE CONFIRMED AT A FOLLOW-UP INSPECTION.,
- General violation description:
- 5-205.15 - A PLUMBING SYSTEM shall be: (A) Repaired according to LAW
|
01/10/2013 | Follow-up |
- Critical: Capacity
- Items:
- Hot water supply
- Problems:
- Insufficient to meet demands
- Corrections:
- Provide sufficient water source/system to meet demand.
- Comment:
- THE HOT WATER HEATER IS NON-OPERATIONAL. HOT WATER SERVICE HAS BEEN OUT SINCE 11/29/12. THE SCHOOL PRINCIPAL STATES THAT THE SCHOOL ENGINEER HAS OBTAINED ESTIMATES FOR REPLACING THE HOT WATER HEATER AND THAT IT SHOULD BE REPLACED WITHIN 1-2 WEEKS. SUFFICIENT HOT WATER MUST BY PROVIDED TO MEET PEAK DEMANDS FOR THE FACILITY. PROVIDE HOT WATER. USE MEANS TO HEAT WATER FOR HAND WASHING AND WARE WASHING AS DIRECTED. COMPLIANCE WILL BE CONFIRMED AT A FOLLOW-UP INSPECTION IN 30 DAYS (PER WAYNE COUNTY HEALTH DEPT. FOOD UNIT SECTION CHIEF, MAUREEN FRANKLIN).,
- General violation description:
- 5-103.11 - (A) The water source and system shall be of sufficient capacity to meet the peak water demands of the FOOD ESTABLISHMENT. (B) Hot water generation and distribution systems shall be sufficient to meet the peak hot water demands throughout the FOOD ESTABLISHMENT.
- Critical: Cleaning Procedure
- Items:
- Employee(s)
- Problems:
- Improperly washed hands
- Corrections:
- Hands shall be washed for at least 20 seconds with hot water and soap.
- Comment:
- NO HOT WATER PROVIDED IN FACILITY FOR HAND WASHING. HOT WATER MUST BE USED FOR HAND WASHING. UNTIL THE HOT WATER HEATER IS REPLACED/REPAIRED, SET UP A TEMPORARY HAND WASHING STATION WITH STOVE-HEATED WARM WATER IN A DISPENSING CONTAINER AND FOLLOW-UP HAND WASHING WITH HAND SANITIZER GEL. CORRECTED AT TIME OF INSPECTION BY SETTING UP HAND WASH STATION AS DIRECTED. HOT WATER FOR HAND WASHING WILL BE CONFIRMED AT A FOLLOW-UP INSPECTION.,
- General violation description:
- 2-301.12 - (A) Except as specified in (B) of this section, FOOD EMPLOYEES shall clean their hands and exposed portions of their arms with a cleaning compound in a lavatory that is equipped as specified under 5-202.12 by vigorously rubbing together the surfaces of their lathered hands and arms for at least 20 seconds and thoroughly rinsing with clean water. EMPLOYEES shall pay particular attention to the areas underneath the fingernails and between the fingers. (B) If APPROVED and capable of removing the types of soils encountered in the FOOD operations involved, an automatic handwashing facility may be used by food employees to clean their hands.
- Critical: System Maintained in Good Repa
- Items:
- Plumbing system
- Problems:
- Not maintained
- Corrections:
- Maintain in good repair
- Comment:
- THE GREASE TRAP OBSERVED TO BE UNDER REPAIR AT TIME OF INSPECTION. THE SINK THAT DIRECTLY CONNECTS TO THE GREASE TRAP DOES DRAIN BUT IF IT IS DRAINED TOO QUICKLY, THE WATER WILL OVERFLOW THE GREASE TRAP OUT ONTO THE FLOOR. THE PLUMBING SYSTEM MUST BE MAINTAINED IN GOOD REPAIR. REPAIR/CLEAN/UN-CLOG THE GREASE TRAP TO ALLOW WATER TO DRAIN PROPERLY. COMPLIANCE WILL BE CONFIRMED AT A FOLLOW-UP INSPECTION IN 30 DAYS., ,
- General violation description:
- 5-205.15 - A PLUMBING SYSTEM shall be: (A) Repaired according to LAW
|
12/03/2012 | Routine |
- Good Repair and Proper Adjustm
- Items:
- Equipment
- Locations:
- Freezer(s)
- Problems:
- In poor repair
- Corrections:
- Repair/replace.
- Comment:
- FORMER ICE CREAM FREEZER THAT IS A BUILT IN UNIT AND IS ONLY BEING USED AS A PREP TABLE HAS THE COMPRESSOR COVER MISSING. PROVIDE A COVER FOR THE COMPRESSOR.
- 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.
- Light Bulbs, Protective Shield
- Items:
- Light shielding
- Locations:
- Storage area
- Problems:
- Not provided
- Corrections:
- Provide adequate light shields and end caps or shatter-proof bulbs.
- General violation description:
- 6-202.11 - (A) Except as specified in # (B) of this section, light bulbs shall be shielded, coated, or otherwise shatter-resistant in areas where there is exposed FOOD
- Outer Openings, Protected
- Items:
- Outer opening(s) door(s)
- Locations:
- OUTER OPENING(S)
- Problems:
- Not sealed to prevent pest entry
- Corrections:
- Seal to prevent pest entry.
- General violation description:
- 6-202.15 - (A) Except as specified in ## (B), (C), and (E) and under # (D) of this section, outer openings of a FOOD ESTABLISHMENT shall be protected against the entry of insects and rodents by: (1) Filling or closing holes and other gaps along floors, walls, and ceilings
- System Maintained in Good Repa
- Items:
- Plumbing system
- Problems:
- Not maintained
- Corrections:
- Maintain in good repair
- Comment:
- THE GREASE TRAP IN THE KITCHEN NEEDS TO BE REPAIRED. THE LID IS NOT ATTACHED AND IT MAY ATTRACT INSECTS.
- General violation description:
- 5-205.15 - A PLUMBING SYSTEM shall be: (A) Repaired according to LAW
|
06/07/2012 | Routine Inspection |
- Hand Cleanser, Availabilty
- Items:
- Soap
- Problems:
- Not provided At hand sink
- Corrections:
- provide
- Comment:
- NO SOAP AVAILABLE AT KITCHEN HANDSINK. SOAP MUST BE AVAILABLE AT ALL TIMES. 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)
|
10/12/2011 | Routine Inspection |
- Light Bulbs, Protective Shield
- Items:
- Light shielding light shield(s)
- Locations:
- In the dry storage area ceiling lights
- Problems:
- Not provided In storage area
- Corrections:
- Provide adequate light shields and end caps or shatter-proof bulbs.
- General violation description:
- 6-202.11 - (A) Except as specified in # (B) of this section, light bulbs shall be shielded, coated, or otherwise shatter-resistant in areas where there is exposed FOOD
|
10/06/2010 | Routine Inspection |
| No violation noted during this evaluation. | 10/13/2009 | Routine Inspection |
| No violation noted during this evaluation. | 10/30/2008 | Routine Inspection |
- Hand Cleanser, Available
- Items:
- Soap
- Problems:
- Not provided
- Corrections:
- Provide.
- Comment:
- SOAP DISPENSER AT KITCHEN HANDSINK IS EMPTY. SOAP MUST BE AVAILABLE AT HAND SINK AT ALL TIMES. 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)
- Single-Ser./Use Art., Use Limi
- Items:
- Single-service/single-use items
- Problems:
- Reused
- Corrections:
- Do not reuse.
- Comment:
- ICE CREAM BUCKET RE-USED TO HOLD SHREDDED CHEESE. SINGLE USE ARTICLES MAY NOT BE RE-USED.
- General violation description:
- 4-502.13 - (A) SINGLE-SERVICE and SINGLE-USE ARTICLES may not be reused. (B) The bulk milk container dispensing tube shall be cut on the diagonal leaving no more than one inch protruding from the chilled dispensing head.
|
10/22/2007 | |
| No violation noted during this evaluation. | 04/23/2007 | |
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