- Critical: Package Integrity
- Items:
- Food package(s) Cans
- Problems:
- Dented, dented on seam or swollen
- Corrections:
- Discard.
- Comment:
- Food packages shall be in good condition to protect the integrity of the contents so that the food is not exposed to adulteration or potential contaminants. Observed a can of sliced pears located in the dry storage area that was dented. Discard dented can. , CORRECTED: The PIC brought the dented can to her desk and will be returning it to the authorized food provider.
- 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: Packaged and Unpackaged Food -
- Items:
- Raw animal food(s)
- Problems:
- Stored over/next to Ready-to-eat food(s)
- Corrections:
- Store raw animal foods below and away from foods needing little or no further prep.
- Comment:
- Food shall be protected from cross contamination by separating raw animal foods during storage, preparation, holding, and display from frozen, commercially processed and packaged foods. Observed frozen raw chicken that was stored above commercially packaged cooked chicken in reach-in freezer #6 . Since the raw chicken was prepared in the food establishment it is not commercially sealed and could potentially cross contaminate the raw vegetables. Observed raw shell eggs stored over green peppers in reach-in cooler #1 Store all frozen raw chicken below commercially packaged frozen cooked chicken. Store all raw food below and away ready-to eat food. , CORRECTED: The PIC moved the frozen raw chicken to the bottom shelf in reach-in freezer #6. The PIC moved the raw shell eggs to the bottom shelf of reach-in cooler #1. Potential cross contamination has been eliminated from the food establishment.
- General violation description:
- 3-302.11 - (A) FOOD shall be protected from cross contamination by: (1) Separating raw animal FOODS during storage, preparation, holding, and display from: (a) Raw READY-TO-EAT FOOD including other raw animal FOOD such as FISH for sushi or MOLLUSCAN SHELLFISH, or other raw READY-TO-EAT FOOD such as vegetables, and (b) Cooked READY-TO-EAT FOOD
|
05/13/2015 | Routine |
- Critical: Controlling Pests
- Comment:
- No mice seen during follow up inspection. Traps set up along kitchen walls, more bait/traps added inside and outside of building. Maintenance has indicated that many mice have been caught since routine inspection. Continue pest control. VIOLATION CORRECTED.
- General violation description:
- 6-501.111 - The presence of insects, rodents, and other pests shall be controlled to minimize their presence on the PREMISES by: (A) Routinely inspecting incoming shipments of FOOD and supplies
|
12/09/2014 | Follow-up |
- Critical: Backflow Prevention Device, Wh
- Items:
- Backflow prevention Air gap
- Locations:
- glass washer floor drain
- Problems:
- Not provided
- Corrections:
- Provide air gap that is twice the diameter of the drain line and no less than 1 inch.
- Comment:
- Drain line from glass washer shoved into floor drain. There must be an air gap of at least one inch between drain line and top of drain., Extra piece of tubing has been removed from drainline-air gap re-created. VIOLATION CORRECTED.
- General violation description:
- 5-203.14 - A PLUMBING SYSTEM shall be installed to preclude backflow of a solid, liquid, or gas contaminant into the water supply system at each point of use at the FOOD ESTABLISHMENT, including on a hose bibb if a hose is attached or on a hose bibb if a hose is not attached and backflow prevention is required by LAW, by: (A) Providing an air gap as specified under 5-202.13
- Critical: Controlling Pests
- Items:
- Pest(s) rodents mice
- Locations:
- kitchen
- Problems:
- Present in facility
- Corrections:
- Remove pests from facility.
- Comment:
- Inspector observed a mouse running through cafeteria kitchen 3 times during inspection. Remove pests from facility. Remove cleaned #10 cans stacked up on floor of kitchen. This is a harborage condition for the mice. , This is a Priority Foundation (Pf) violation. WCHD will return within 10 days to ensure violation is corrected.,
- General violation description:
- 6-501.111 - The presence of insects, rodents, and other pests shall be controlled to minimize their presence on the PREMISES by: (A) Routinely inspecting incoming shipments of FOOD and supplies
- Cooling Methods
- Items:
- Food item(s) cooled
- Locations:
- kitchen
- Problems:
- Improperly Covered
- Corrections:
- Cool items uncovered on the top shelf of cooler.
- Comment:
- Hot turkey (166 F) cooling on stainless table is tightly covered with aluminum foil. Food cannot cool properly-vent foil to allow to cool., Foil has been opened halfway to allow hot food to cool. VIOLATION CORRECTED.
- General violation description:
- 3-501.15 - (A) Cooling shall be accomplished in accordance with the time and temperature criteria specified under # 3-501.14 by using one or more of the following methods based on the type of FOOD being cooled: (1) Placing the FOOD in shallow pans
- Kitchenware and Tableware
- Items:
- Kitchenware and tableware sanitized utensils forks
- Locations:
- Dining area
- Problems:
- Allows for contamination of food-contact/lip-contact surfaces During dispensing
- Corrections:
- Handle so as to prevent contamination.
- Comment:
- Flatware stored with food-contact surfaces exposed. Store with handles exposed to prevent contamination.
- General violation description:
- 4-904.11 - (A) SINGLE-SERVICE and SINGLE-USE ARTICLES and cleaned and SANITIZED UTENSILS shall be handled, displayed, and dispensed so that contamination of FOOD- and lip-contact surfaces is prevented. (B) Knives, forks, and spoons that are not prewrapped shall be presented so that only the handles are touched by EMPLOYEES and by CONSUMERS if CONSUMER self-service is provided. (C) Except as specified under # (B) of this section, SINGLE-SERVICE ARTICLES that are intended for FOOD- or lip-contact shall be furnished for CONSUMER self-service with the original individual wrapper intact or from an APPROVED dispenser.
- Maintaining Premises, Unnecess
- Items:
- Unnecessary item(s)
- Locations:
- kitchen
- Problems:
- Not removed from facility
- Corrections:
- Remove from facility/premises.
- Comment:
- Large amount of clean, empty #10 cans stacked up in kitchen. These are unnecessary to kitchen operations AND create harborage for the mice observed during the inspection., Cans disposed of in dumpster during inspection. VIOLATION CORRECTED.
- 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
|
11/25/2014 | Routine |
| No violation noted during this evaluation. | 05/30/2014 | Routine |
| No violation noted during this evaluation. | 11/27/2013 | Routine |
| No violation noted during this evaluation. | 05/31/2013 | Routine Inspection |
- Critical: Manual and Mechanical Warewash
- Items:
- Chlorine solution concentration
- Problems:
- Below 25 ppm
- Corrections:
- Provide correct concentration as stated above.
- Comment:
- PLATE SURFACE TESTED 0 PPM CL2 BUCKET WAS EMPTY, PIC INSTALLED NEW BUCKET AND PRIMED IT...RETESTED AT 100 PPM CL2
- 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
|
10/09/2012 | Routine |
- Critical: Food Contact with Equipment an
- Comment:
- ICE MKR CLEAN
- General violation description:
- 3-304.11 - FOOD shall only contact surfaces of EQUIPMENT and UTENSILS that are cleaned as specified under Part 4-6 of this Code and SANITIZED as specified under Part 4-7 of this Code.
|
04/16/2012 | Follow-up |
- Critical: Food Contact with Equipment an
- Items:
- Equipment
- Problems:
- Not properly cleaned and sanitized
- Corrections:
- Equipment shall be washed, rinsed, and sanitized after contamination and between uses.
- Comment:
- RUST ON INTERIOR PLEASE EMPTY, WASH, RINSE, SANITIZE (USE NON CHLORINE BASED ON STAINLESS STEEL PARTS), AIR DRY, THEN REFILL,
- General violation description:
- 3-304.11 - FOOD shall only contact surfaces of EQUIPMENT and UTENSILS that are cleaned as specified under Part 4-6 of this Code and SANITIZED as specified under Part 4-7 of this Code.
|
03/28/2012 | Routine Inspection |
- Critical: Controlling Pests
- Comment:
- ROOM IN QUESTION HAS ALL FOOD MOVED TO THE NEXT ROOM AND BOTH FLOORS ARE SPOTLESS WITH NO EVIDENCE WHATSOEVER OF MICE
- General violation description:
- 6-501.111 - The presence of insects, rodents, and other pests shall be controlled to minimize their presence on the PREMISES by: (A) Routinely inspecting incoming shipments of FOOD and supplies
|
12/15/2011 | Follow-up |
- Critical: Controlling Pests
- Comment:
- MOUSE DROPPINGS PRESENT AND PIC EXPLAINED THAT SHE HAD CLEANED UP THOROUGHLY ON WEDNESDAY BEFORE THANKSGIVING PLEASE INCREASE FREQUENCY OF CLEANING AND/OR INCREASE PROFESSIONAL VISIT(S) TO ERADICATE PRESENCE ***CORRECT BY 12/17/11 OR AN OFFICE CONSULTATION WILL BE SCHEDULED***,
- General violation description:
- 6-501.111 - The presence of insects, rodents, and other pests shall be controlled to minimize their presence on the PREMISES by: (A) Routinely inspecting incoming shipments of FOOD and supplies
- Critical: Time as a Public Health Contro
- Comment:
- ALL PHF'S ARE ROTATED ALONG WITH MADISON SCHOOL AND ARE CHARTED ON CHARTS THAT ARE MAINTAINED ON RECORD IN THIS FACILITY
- General violation description:
- 3-501.19 - (A) Except as specified under (B) of this section, if time only, rather than time in conjunction with temperature, is used as the public health control for a working supply of POTENTIALLY HAZARDOUS FOOD before cooking, or for READY-TO-EAT POTENTIALLY HAZARDOUS FOOD that is displayed or held for service for immediate consumption: (1) The FOOD shall be marked or otherwise identified to indicate the time that is 4 hours past the point in time when the FOOD is removed from temperature control, (2) The FOOD shall be cooked and served, served if READY-TO-EAT, or discarded, within 4 hours from the point in time when the FOOD is removed from temperature control, (3) The FOOD in unmarked containers or packages or marked to exceed a 4 hour limit shall be discarded, and (4) Written procedures shall be maintained in the FOOD ESTABLISHMENT and made available to the REGULATORY AUTHORITY upon request, that ensure compliance with: (a) Subparagraphs (A)(1)-(4) of this section, and (b) 3-501.14 for FOOD that is prepared, cooked, and refrigerated before time is used as a public health control. (B) In a FOOD ESTABLISHMENT that serves a HIGHLY SUSCEPTIBLE POPULATION, time only, rather than time in conjunction with temperature, may not be used as the public health control for raw eggs.
|
11/29/2011 | Follow-up |
- Critical: Controlling Pests
- Items:
- Pest(s)
- Locations:
- FLOOR(S) dry storage room
- Problems:
- Not performed
- Corrections:
- Remove pests from facility.
- Comment:
- MOUSE DROPPINGS IN THE DRY STORAGE ROOM AFTER DISCUSSION WITH PIC AND BUILDING ENGINEER, IT WAS AGREED THAT REMOVAL OF ALL DROPPINGS WOULD ALLOW FOR MORE EFFECTIVE MONITORING OF THE EFFICACY OF THE CURRENT TRAPPING SCHEDULE... THEREFORE, PLEASE CONTINUE TO USE ALL AVAILABLE TRAPPING METHODS AND REGULARLY REMOVE ALL EVIDENCE OF THEIR PRESENCE AND CHANGE TRAPS OUT OR REMOVE ANY TRAPPED MICE, ,
- General violation description:
- 6-501.111 - The presence of insects, rodents, and other pests shall be controlled to minimize their presence on the PREMISES by: (A) Routinely inspecting incoming shipments of FOOD and supplies
- Critical: Separation, Packaging, & Segre
- Items:
- Raw animal food(s)
- Locations:
- reach-in cooler(s) RAW OVER READY TO EAT (RTE) FOOD(S)
- Problems:
- Stored over/next to
- Corrections:
- Store raw animal foods below and away from foods needing little or no further prep.
- Comment:
- RAW HAMBURGER, SHELL EGGS STORED ABOVE LETTUCE IN C. ARTS ROOM THREE COOLER PLEASE KEEP ALL RAW ANIMAL ORIGIN PRODUCTS BELOW AND/OR AWAY FROM THOSE THAT ARE READY TO EAT, PIC MOVED BOTH TO THE BOTTOM OF COOLER
- General violation description:
- 3-302.11 - (A) FOOD shall be protected from cross contamination by: (1) Separating raw animal FOODS during storage, preparation, holding, and display from: (a) Raw READY-TO-EAT FOOD including other raw animal FOOD such as FISH for sushi or MOLLUSCAN SHELLFISH, or other raw READY-TO-EAT FOOD such as vegetables, and (b) Cooked READY-TO-EAT FOOD
- Critical: Time as a Public Health Contro
- Items:
- Time controlled food(s)
- Locations:
- SERVICE COUNTER POTENTIALLY HAZARDOUS FOOD(S) {PHF'S}
- Problems:
- Not clearly marked or identified with time control
- Corrections:
- Provide clear easy to read time marks.
- Comment:
- SHREDDED CHEESE AT NON MECHANICALLY REFRIGERATED SERVICE LINE ABOVE 41 F PLEASE ADD THESE PRODUCTS TO SPREADSHEET THAT INCLUDES MADISON FOODS OR HAVE A SEPARATE ONE,
- General violation description:
- 3-501.19 - (A) Except as specified under (B) of this section, if time only, rather than time in conjunction with temperature, is used as the public health control for a working supply of POTENTIALLY HAZARDOUS FOOD before cooking, or for READY-TO-EAT POTENTIALLY HAZARDOUS FOOD that is displayed or held for service for immediate consumption: (1) The FOOD shall be marked or otherwise identified to indicate the time that is 4 hours past the point in time when the FOOD is removed from temperature control, (2) The FOOD shall be cooked and served, served if READY-TO-EAT, or discarded, within 4 hours from the point in time when the FOOD is removed from temperature control, (3) The FOOD in unmarked containers or packages or marked to exceed a 4 hour limit shall be discarded, and (4) Written procedures shall be maintained in the FOOD ESTABLISHMENT and made available to the REGULATORY AUTHORITY upon request, that ensure compliance with: (a) Subparagraphs (A)(1)-(4) of this section, and (b) 3-501.14 for FOOD that is prepared, cooked, and refrigerated before time is used as a public health control. (B) In a FOOD ESTABLISHMENT that serves a HIGHLY SUSCEPTIBLE POPULATION, time only, rather than time in conjunction with temperature, may not be used as the public health control for raw eggs.
- Outer Openings, Protected
- Items:
- Outer opening(s)
- Locations:
- OUTER OPENING(S) SCREEN(S)
- Problems:
- Not sealed to prevent pest entry
- Corrections:
- Seal to prevent pest entry.
- Comment:
- OPEN WINDOW WITH A SCREEN THAT HAS A LARGE HOLE IN IT PLEASE IN STALL A TIGHT-FITTING PATCH OR NEWW SCREEN TO HELP 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
|
11/17/2011 | Routine Inspection |
- Critical:
- Comment:
- The cooler was at 39f and the eggs were at 40f. The staff do not know the kind of repair done to it. Violation had been 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)
- Critical:
- Comment:
- The coils inside the booster heater were burnt down. The heating coils were replaced and the dish washer is working fine. Violation had been corrected.
- 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
- Critical: Hot and cold holding
- Comment:
- The cooler was at 39f and the eggs were at 40f. The staff do not know the kind of repair done to it. Violation had been 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)
- Critical: Methods-Hot Water and Chemical
- Comment:
- The coils inside the booster heater were burnt down. The heating coils were replaced and the dish washer is working fine. Violation had been corrected.
- 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
|
11/17/2010 | Follow-up |
- Critical:
- Items:
- Cold food item(s)
- Problems:
- Stored above 41 degrees f
- Corrections:
- Store below 41 degrees F.
- Comment:
- The 3 door Raetone reach in cooler was at 44f and the sour cream was at 46f and the milk was at 44f. Potentially hazardous food shall be stored under 41f. Toxin production or bacterial growth may occur if phf is stored in the temperature danger zone (41f-135f) for long time. A follow up inspection will be conducted with iin 10 days. Discard all the phf items that are stored for more than 4 hours and the temperature of the particular item is above 41f. ,
- 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:
- Items:
- Hot water sanitizer
- Problems:
- Does not allow surface temperature to reach 160 degrees f
- Corrections:
- Provide 170 degree F hot water for sanitizing.
- Comment:
- The hot water temperature dish machine is not working properly. The booster heater was not working. After washing the dishes, sanitize the dishes in the 3 compartment sink. A follow up inspection will be conducted with in 10 days.,
- 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
- Critical:
- Items:
- Cold food item(s)
- Problems:
- Stored above 41 degrees f
- Corrections:
- Store below 41 degrees F.
- Comment:
- The 3 door Raetone reach in cooler was at 44f and the sour cream was at 46f and the milk was at 44f. Potentially hazardous food shall be stored under 41f. Toxin production or bacterial growth may occur if phf is stored in the temperature danger zone (41f-135f) for long time. A follow up inspection will be conducted with iin 10 days. Discard all the phf items that are stored for more than 4 hours and the temperature of the particular item is above 41f. ,
- 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:
- Items:
- Hot water sanitizer
- Problems:
- Does not allow surface temperature to reach 160 degrees f
- Corrections:
- Provide 170 degree F hot water for sanitizing.
- Comment:
- The hot water temperature dish machine is not working properly. The booster heater was not working. After washing the dishes, sanitize the dishes in the 3 compartment sink. A follow up inspection will be conducted with in 10 days.,
- 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
- Critical: Hot and cold holding
- Items:
- Cold food item(s)
- Problems:
- Stored above 41 degrees f
- Corrections:
- Store below 41 degrees F.
- Comment:
- The 3 door Raetone reach in cooler was at 44f and the sour cream was at 46f and the milk was at 44f. Potentially hazardous food shall be stored under 41f. Toxin production or bacterial growth may occur if phf is stored in the temperature danger zone (41f-135f) for long time. A follow up inspection will be conducted with iin 10 days. Discard all the phf items that are stored for more than 4 hours and the temperature of the particular item is above 41f. ,
- 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: Methods-Hot Water and Chemical
- Items:
- Hot water sanitizer
- Problems:
- Does not allow surface temperature to reach 160 degrees f
- Corrections:
- Provide 170 degree F hot water for sanitizing.
- Comment:
- The hot water temperature dish machine is not working properly. The booster heater was not working. After washing the dishes, sanitize the dishes in the 3 compartment sink. A follow up inspection will be conducted with in 10 days.,
- 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
|
11/01/2010 | Routine Inspection |
| No violation noted during this evaluation. | 11/05/2009 | Routine Inspection |
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