| No violation noted during this evaluation. | 04/20/2015 | Routine |
- Critical: Potentially Hazardous Food (Ti
- Comment:
- MILK IS OBSERVED AT 35.6*F INSIDE MILK COOLER. 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)
- Good Repair and Proper Adjustm
- Comment:
- MILK COOLER'S AMBIENT TEMPERATURE IS 38*F. MILK COOLER HAS BEEN REPLACED. CORRECTED.
- 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.
|
10/27/2014 | Follow-up |
- Critical: Potentially Hazardous Food (Ti
- Comment:
- OBSERVED MILK AT 44*F- 47*F INSIDE THE MILK COOLER IN THE KITCHEN. MILK THAT HAS BEEN STORED IN COOLER FOR MORE THAN 24 HOURS HAS BEEN DISCARDED. THE REMAINING MILK IS PLACED IN DOUBLE DOOR UPRIGHT COOLER ACROSS FROM MILK COOLER. INSPECTOR HAS SPOKEN WITH THE FOOD SERVICES DIRECTOR AND A NEW MILK COOLER WILL BE INSTALLED TOMORROW.,
- 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)
|
10/22/2014 | 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:
- OBSERVED MILK FROM 44*F-45*F INSIDE MILK COOLER IN THE SCHOOL KITCHEN. EXCEPT DURING PREPARATION, COOKING, COOLING, OR WHEN TIME IS USED AS A PUBLIC HEALTH CONTROL POTENTIALLY HAZARDOUS FOODS(PHF) MUST BE MAINTAINED AT 41*F OR LESS. MILK WILL BE PLACED IN ANOTHER COOLER AND EXTRA MILK WILL BE DISCARDED AT THE END OF THE DAY. KEEP PHF AT 41*F OR LESS. FOLLOW UP WITHIN 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)
- Good Repair and Proper Adjustm
- Items:
- Equipment
- Problems:
- In poor repair
- Comment:
- OBSERVED MILK COOLER'S TEMPERATURE AT 43 *F IN SIDE KITCHEN. EQUIPMENT NEEDS TO BE IN GOOD REPAIR. ADJUST TEMPERATURE SETTING. VERIFY CORRECTION AT NEXT 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.
|
10/16/2014 | Routine |
| No violation noted during this evaluation. | 04/10/2014 | Routine |
| No violation noted during this evaluation. | 10/29/2013 | Routine |
| No violation noted during this evaluation. | 10/25/2012 | Routine |
| No violation noted during this evaluation. | 03/27/2012 | Routine Inspection |
| No violation noted during this evaluation. | 09/26/2011 | Routine Inspection |
| No violation noted during this evaluation. | 09/27/2010 | Routine Inspection |
- Critical: Capacity
- Comment:
- CORRECTED. HOT WATER SERVICE WAS RESTORED BY SWITCHING THE HOT WATER HEATER OUT OF SUMMER VACATION MODE TO REGULAR MODE. HOT WATER PRESENT AT ALL SINKS.
- 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.
|
09/23/2009 | Follow-up |
- Critical: Capacity
- Items:
- Hot water supply
- Problems:
- Insufficient to meet demands
- Corrections:
- Provide sufficient supply if hot water such as a larger or additional hot water heater.
- Comment:
- UPON START OF INSPECTION NOTED THAT NO HOT WATER WAS DISPENSING AT THE HAND WASH SINK, 3-COMPARTMENT SINK, OR THE MOP SINK. SCHOOL CUSTODIAN STATES THAT HOT WATER HAS BEEN OUT OF SERVICE SINCE THE BEGINNING OF THE SCHOOL YEAR (SEPTEMBER 10, 2009). SUFFICIENT HOT WATER MUST BE PROVIDED FOR PROPER HAND WASHING AND CLEANING. PROVIDE SUFFICIENT HOT WATER BY REPAIRING OR REPLACING THE HOT WATER SYSTEM. COMPLIANCE WILL BE CONFIRMED AT A FOLLOW-UP INSPECTION TO BE CONDUCTED IN 48 HOURS. FAILURE TO COMPLY MAY LEAD TO CLOSURE OR CIVIL MONETARY PENALTY. CALL AREA SUPERVISOR KATHY McELROY AT 734-727-7400 FOR QUESTIONS.,
- 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.
|
09/21/2009 | Routine Inspection |
| No violation noted during this evaluation. | 09/17/2008 | Routine Inspection |
- Good Repair and Proper Adjustm
- Items:
- Can opener blade(s)
- Problems:
- Dull
- Corrections:
- Provide smooth, beveled edge on can opener blade.
- Comment:
- Coating on can opener blade is peeling. Provide new can opener blade now and replace when needed to prevent possible contamination of food.
- 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.
- Hair Restraint Effectiveness
- Items:
- Hair restraint
- Problems:
- Not worn on head/hair
- Corrections:
- Provide hat or hair net.
- Comment:
- Employees working with food must wear effective hair restraints. Corrected by putting on hair net during inspection.
- General violation description:
- 2-402.11 - (A) Except as provided in # (B) of this section, FOOD EMPLOYEES shall wear hair restraints such as hats, hair coverings or nets, beard restraints, and clothing that covers body hair, that are designed and worn to effectively keep their hair from contacting exposed FOOD
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10/04/2007 | |
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