- Nonfood-Contact Surfaces
- Items:
- Nonfood contact surface(s)
- Problems:
- With accumulation of debris
- Corrections:
- Keep clean.
- Comment:
- Observed at time of inspection fans have a large build up of dust on the guard and blade. Correct by cleaning at a frequency able to prevent the build up of dust and food particles. 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.
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05/20/2015 | Routine |
- Critical: Potentially Hazardous Food (Ti
- Items:
- Cold food item(s)
- Locations:
- Serving Line cold table
- Problems:
- Stored above 41 degrees f
- Corrections:
- Store below 41 degrees F.
- Comment:
- Cream Cheese was 62f in serving line cold table. The cheese was held in a basket that insulates the food from the cold well. Corrected by disposing of the cheese and instructing employee to place single layer of cheeses directly in cold well. Note: monitor temps to ensure 41f or lower.
- 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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11/13/2014 | Routine |
| No violation noted during this evaluation. | 05/05/2014 | Routine |
- Equipment, Utensils, Linens, a
- Items:
- Clean equipment/utensil(s)
- Problems:
- Exposed to dust, splash, or other contaminates
- Corrections:
- Store in protected manner.
- Comment:
- CLEAN KNIVES STORED WITH MARKERS, PENCILS, PAPERS IN DRAWER UNDER COUNTER. CORRECTED BY SEPARATING NON-FOOD RELATED ITEMS FROM THE UTENSILS.
- General violation description:
- 4-903.11 - (A) Except as specified in # (D) of this section, cleaned EQUIPMENT and UTENSILS, laundered LINENS, and SINGLE-SERVICE and SINGLE-USE ARTICLES shall be stored: (1) In a clean, dry location
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11/13/2013 | Routine |
- Critical: Manual and Mechanical Warewash
- Items:
- Chlorine solution concentration
- Locations:
- 3-compartment sink(s) sanitize compartment
- Problems:
- Below 50 ppm
- Corrections:
- Provide correct concentration as stated above.
- Comment:
- OBSERVED PANS BEING SANITIZED IN CHLORINE SANITIZER HAVING LEVEL AT BELOW 50 PPM (APPROXIMATELY 10 PPM). PROVIDE 50-100 PPM. CORRECTED AT INSPECTION BY ADDING TO PROVIDE 50 PPM. PLEASE MONITOR.
- General violation description:
- 4-501.114 - A chemical SANITIZER used in a SANITIZING solution for a manual or mechanical operation at exposure times specified under 4-703.11(C) shall be listed in 21 CFR 178.1010 Sanitizing solutions, shall be used in accordance with the EPA-approved manufacturer's label use instructions, and shall be used as follows: (A) A chlorine solution shall have a minimum temperature based on the concentration and pH of the solution as listed in the following chart
- Toilet Rooms, Enclosed
- Items:
- Toilet room door(s)
- Locations:
- employee restroom
- Problems:
- Propped open
- Corrections:
- Do not prop door open.
- Comment:
- CORRECTED BY CLOSING REST ROOM DOOR.
- General violation description:
- 6-202.14 - Except where a toilet room is located outside a FOOD ESTABLISHMENT and does not open directly into the FOOD ESTABLISHMENT such as a toilet room that is provided by the management of a shopping mall, a toilet room located on the PREMISES shall be completely enclosed and provided with a tight-fitting and self-closing door.
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05/22/2013 | Routine |
| No violation noted during this evaluation. | 12/10/2012 | Routine Inspection |
- Cleaning, Frequency/Restrictio
- Items:
- Physical facilities/structures floors, Physical facilities/structures floors
- Locations:
- Under 3-compartment sink, floor mop sink area
- Problems:
- With accumulation of debris, With accumulation of debris
- Corrections:
- Keep clean., Keep clean.
- Comment:
- Floor drains under both 3 compartment sinks have accrued mold. Clean., Floor under chemical storage shelving unit in mop closet has chemical residue accumulation. Clean.
- General violation description:
- 6-501.12 - (A) PHYSICAL FACILITIES shall be cleaned as often as necessary to keep them clean. (B) Except for cleaning that is necessary due to a spill or other accident, cleaning shall be done during periods when the least amount of FOOD is exposed such as after closing.
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05/23/2012 | Routine Inspection |
| No violation noted during this evaluation. | 11/14/2011 | Routine Inspection |
- Clean Sight/Touch-No Accum/Enc
- Items:
- Non-food contact surface(s)
- Locations:
- oven mitt(s)
- Problems:
- Soiled
- Corrections:
- Keep clean.
- 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
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11/19/2010 | Routine Inspection |
- Clean Sight/Touch-No Accum/Enc
- Items:
- Non-food contact surface(s)
- Locations:
- kitchen
- Problems:
- Soiled
- Corrections:
- Keep clean.
- Comment:
- CLEAN THE CATCH PAN UNDER THE BURNERS OF THE 4 BURNER RANGE.
- 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
- Good Repair and Proper Adjustm
- Items:
- Equipment components
- Locations:
- kitchen
- Problems:
- In poor repair
- Corrections:
- Repair/replace.
- Comment:
- THE BACK UPPER DOOR OF THE MILK COOLER AT THEEAST END OF SERVING LINE DOES NOT CLOSE PROPERLY. REPAIR OR REPLACE THE DOOR., REPLACE THE MISSING UNIT COVER IN THE WALK-IN COOLER. CHANGE THE CAN-OPENER BLADE -- IT HAS A GROOVE ON THE BLADE.
- 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.
- Temperature Measuring Devices
- Items:
- Thermometer(s)
- Locations:
- kitchen
- Problems:
- Not provided
- Corrections:
- Provide.
- Comment:
- PLACE A THERMOMETER IN BOTH COKE COOLERS.
- General violation description:
- 4-204.112 - (A) In a mechanically refrigerated or hot FOOD storage unit, the sensor of a TEMPERATURE MEASURING DEVICE shall be located to measure the air temperature or a simulated product temperature in the warmest part of a mechanically refrigerated unit and in the coolest part of a hot FOOD storage unit. (B) Except as specified in # (C) of this section, cold or hot holding EQUIPMENT used for POTENTIALLY HAZARDOUS FOOD (TIME/TEMPERATURE CONTROL FOR SAFETY FOOD) shall be designed to include and shall be equipped with at least one integral or permanently affixed TEMPERATURE MEASURING DEVICE that is located to allow easy viewing of the device's temperature display. (C) Paragraph (B) of this section does not apply to EQUIPMENT for which the placement of a TEMPERATURE MEASURNG DEVICE is not a practical means for measuring the ambient air surrounding the FOOD because of the design, type, and use of the EQUIPMENT, such as calrod units, heat lamps, cold plates, bainmaries, steam tables, insulated FOOD transport containers, and salad bars. (D) TEMPERATURE MEASURING DEVICES shall be designed to be easily readable. (E) FOOD TEMPERATURE MEASURING DEVICES and water TEMPERATURE MEASURING DEVICES on WAREWASHING machines shall have a numerical scale, printed record, or digital readout in increments no greater than 1°C or 2°F in the intended range of use.(Pf)
- Thawing
- Items:
- Frozen food(s) for thawing
- Locations:
- kitchen
- Problems:
- Stored above 41 degrees f thawed or partially thawed
- Corrections:
- Store under refrigeration.
- Comment:
- THAW THE JUICE CUPS AND VITA FRESH JUICE CARTONS IN THE WALK-IN COOER, NOT ON THE SINK DRAINBOARD.
- General violation description:
- 3-501.13 - Except as specified in # (D) of this section, POTENTIALLY HAZARDOUS FOOD (TIME/TEMPERATURE CONTROL FOR SAFETY FOOD) shall be thawed: (A) Under refrigeration that maintains the FOOD temperature at 5°C (41°F) or less
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11/12/2009 | Routine Inspection |
- Critical: Warewashing Chem.San., Temp/pH
- Items:
- Chlorine solution concentration
- Locations:
- Dish washing Area 3-compartment sink
- Problems:
- Below 25 ppm
- Corrections:
- Provide correct concentration as stated above.
- Comment:
- THE FINAL RINSE WAS AT 10-25 PPM CHLORINE. , CORRECTED TODAY BY FOOD SERVICE EMPLOYEE. CHLORINE RAISED TO 100 PPM.
- General violation description:
- 4-501.114 - A chemical SANITIZER used in a SANITIZING solution for a manual or mechanical operation at exposure times specified under 4-703.11(C) shall be listed in 21 CFR 178.1010 Sanitizing solutions, shall be used in accordance with the EPA-approved manufacturer's label use instructions, and shall be used as follows: (A) A chlorine solution shall have a minimum temperature based on the concentration and pH of the solution as listed in the following chart
- Good Repair and Proper Adjustm
- Items:
- Equipment components
- Locations:
- kitchen
- Problems:
- In poor repair
- Corrections:
- Repair/replace.
- Comment:
- REPLACE OR RE-INSTALL THE MISSING COVER ON THE WALK-IN COOLER CEILING FAN UNIT. REPLACE THE CAN OPENER BLADE ( HAS A DEEP GROOVE IN IT).
- 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.
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11/18/2008 | Routine Inspection |
- Critical: Discarding Contaminated Food
- Items:
- Contaminated food(s) ready-to-eat food contaminated
- Locations:
- Self-service area
- Problems:
- Not discarded
- Comment:
- ONCE A STUDENT TOUCHES A BAG OR FOOD IN A CONTAINER THE FOOD IS NO LONGER SERVABLE TO ANOTHER STUDENT AND MUST BE DISCARDED. WHEN STUDENTS GRAB A BAG OF CHICKEN NUGGETS OR FRIES, ETC. THEIR HAND SHOULD NOT TOUCH OTHER PORTIONS OF THE FOOD. ALSO, AT END OF THE LUNCH PERIOD LEFT OVER FOOD IN THE SELF-SERVICE AREA MUST BE DISCARDED, NOT FORWARDED TO THE NEXT LUNCH PERIOD STUDENTS.
- 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.
- Critical: Discarding Contaminated Food
- Items:
- Contaminated food(s) ready-to-eat food contaminated
- Locations:
- Self-service area
- Problems:
- Not discarded
- Comment:
- ONCE A STUDENT TOUCHES A BAG OR FOOD IN A CONTAINER THE FOOD IS NO LONGER SERVABLE TO ANOTHER STUDENT AND MUST BE DISCARDED. WHEN STUDENTS GRAB A BAG OF CHICKEN NUGGETS OR FRIES, ETC. THEIR HAND SHOULD NOT TOUCH OTHER PORTIONS OF THE FOOD. ALSO, AT END OF THE LUNCH PERIOD LEFT OVER FOOD IN THE SELF-SERVICE AREA MUST BE DISCARDED, NOT FORWARDED TO THE NEXT LUNCH PERIOD STUDENTS.,
- 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.
- Critical: Package Integrity
- Items:
- Food package(s) Cans
- Problems:
- Dented, dented on seam or swollen
- Corrections:
- Discard.
- Comment:
- , 1 SEVERLY DENTED CAN OF CHEESE SAUCE WAS REMOVED AND DESIGNATED FOR RETURN TO PURVEYOR.
- General violation description:
- 3-202.15 - FOOD packages shall be in good condition and protect the integrity of the contents so that the FOOD is not exposed to ADULTERATION or potential contaminants.
- Critical: System Maintained/Repair
- Items:
- Plumbing system
- Locations:
- At the 2-compartment sink sprayer
- Problems:
- Not repaired according to law
- Corrections:
- Repair according to law.
- Comment:
- THE SPRAYER OVER THE GARBAGE GRINDER AT THE 2 COMP. SINK HAS A WEAK SUPPORT SPRING, THE NOZZLE FALLS BELOW THE FLOOD RIM OF THE DRAINBOARD. REPAIR THE SPRAYER SO IT DOES NOT SINK SO LOW WHEN RELEASED.
- General violation description:
- 5-205.15 - A PLUMBING SYSTEM shall be: (A) Repaired according to LAW
- Critical: System Maintained/Repair
- Items:
- Plumbing system
- Locations:
- At the 2-compartment sink sprayer
- Problems:
- Not repaired according to law
- Corrections:
- Repair according to law.
- Comment:
- THE SPRAYER OVER THE GARBAGE GRINDER AT THE 2 COMP. SINK HAS A WEAK SUPPORT SPRING, THE NOZZLE FALLS BELOW THE FLOOD RIM OF THE DRAINBOARD. REPAIR THE SPRAYER SO IT DOES NOT SINK SO LOW WHEN RELEASED.,
- General violation description:
- 5-205.15 - A PLUMBING SYSTEM shall be: (A) Repaired according to LAW
- Consumer Self-Service Operatio
- Items:
- Utensil(s)
- Locations:
- Self-service area
- Problems:
- Not provided
- Corrections:
- Provide.
- Comment:
- STUDENT SELF-SERVICE AREA MUST BE PROVIDED WITH DISPENSING TOOLS OR FOOD CONTAINERS THAT ELIMINATE THE CONTAMINATION OF ADJACENT SERVINGS.
- General violation description:
- 3-306.13 - (A) Raw, unPACKAGED animal FOOD, such as beef, lamb, pork, POULTRY, and FISH may not be offered for CONSUMER self-service. This paragraph does not apply to CONSUMER self-service of READY-TO- EAT FOODS at buffets or salad bars that serve FOODS such as sushi or raw shellfish
- Good Repair and Proper Adjustm
- Items:
- Equipment
- Problems:
- In poor repair
- Corrections:
- Repair/replace.
- Comment:
- REPLACE THE MISSING DRAWER HANDLE ACROSS FROM THE 2 CONP. SINK. REPAIR OR REPLACE BOTH HATCO PIZZA WARMERS. CLEAN THE HOOD FILTERS.
- 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.
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11/28/2007 | |
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