| No violation noted during this evaluation. | 05/27/2015 | Routine |
- Critical: Handwashing Sink, Installation
- Items:
- Handwashing facility
- Problems:
- Runs for less than 15 seconds without need for reactivation
- Corrections:
- Repair/replace so that it runs for at least 15 seconds without need to reactivate.
- Comment:
- HOT WATER HAND WASHING SINK RUNS FOR 8 SECONDS INSIDE EMPLOYEE BATHROOM. WATER FROM FAUCET SHALL FLOW FOR AT LEAST 15 SECONDS WITHOUT THE NEED OF REACTIVATION. MAINTENANCE ADJUSTED WATER FLOW TO 20 SECONDS AT INSPECTION. CORRECTED.
- General violation description:
- 5-202.12 - (A) A HANDWASHING SINK shall be equipped to provide water at a temperature of at least 38°C (100°F) through a mixing valve or combination faucet. (Pf) (B) A steam mixing valve may not be used at a HANDWASHING SINK. (C) A self-closing, slow-closing, or metering faucet shall provide a flow of water for at least 15 seconds without the need to reactivate the faucet. (D) An automatic handwashing facility shall be installed in accordance with manufacturer's instructions.
|
11/06/2014 | Routine |
- Critical: Package Integrity
- Items:
- Food package(s)
- Problems:
- Dented, dented on seam or swollen
- Corrections:
- Discard.
- Comment:
- OBSERVED ONE DENTED CAN OF MANDARIN AND PIZZA SAUCE INSIDE DRY THE STORAGE. FOOD PACKAGING SHALL PROTECT THE INTEGRITY OF THE FOOD. PERSON-IN-CHARGE DISCARDED BOTH CANS IMMEDIATELY DURING INSPECTION. CORRECTED.
- 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.
|
05/14/2014 | Routine |
| No violation noted during this evaluation. | 11/07/2013 | Routine |
| No violation noted during this evaluation. | 05/16/2013 | Routine |
- Handwashing Signage
- Items:
- Handwashing signage
- Problems:
- Not provided
- Corrections:
- Provide.
- Comment:
- PROVIDE A HANDWASH REMINDER SIGN FOR THE EAGLES NEST BY NEXT INSPECTION, RECHECK IN 6 MONTHS. THERE IS NO SIGN TODAY.
- General violation description:
- 6-301.14 - A sign or poster that notifies FOOD EMPLOYEES to wash their hands shall be provided at all HANDWASHING SINKS used by FOOD EMPLOYEES and shall be clearly visible to FOOD EMPLOYEES.
|
11/14/2012 | Routine |
- Critical: Frequency Before Use After Cle
- Items:
- Clean utensil(s) and food-contact surface(s)
- Problems:
- Not sanitized
- Corrections:
- Sanitize as required above.
- Comment:
- DISHMACHINE IS NOT SANITIZING AT 180F THE WATER TEMP FOR THE FINAL RINSE WAS AROUND 140F. THE SURFACE TEMP OF THE DISHES HAS TO REACH 160F FOR PROPER SANITIZING., CORRECTED TODAY, THE DISHMACHINE TEMP WENT UP TO 190F, MONITOR DAILY FOR CONSISTENCY.
- General violation description:
- 4-702.11 - UTENSILS and FOOD-CONTACT SURFACES of EQUIPMENT shall be SANITIZED before use after cleaning.
|
05/10/2012 | Routine Inspection |
| No violation noted during this evaluation. | 11/14/2011 | Routine Inspection |
| No violation noted during this evaluation. | 11/18/2010 | Routine Inspection |
- Good Repair and Proper Adjustm
- Items:
- Equipment
- Locations:
- dish machine(s) PROCESS(ES)
- Problems:
- In poor repair
- Corrections:
- Repair/replace.
- Comment:
- PLEASE SLOW DOWN THE PROCESS OF WASHING (END TO END TO END RACKS) TO ENSURE 160 F OR GREATER IN FINAL RINSE
- 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.
|
10/14/2010 | Routine Inspection |
- Critical: Hot and cold holding
- Comment:
- time is used as public health control rcp approved, copy of sop enclosed
- 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:
- final rinse over 160 f rcp approved
- 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
|
10/01/2009 | Follow-up |
- Critical: Hot and cold holding
- Items:
- Cold food item(s)
- Locations:
- DISPLAY COOLER POTENTIALLY HAZARDOUS FOODS (PHF)
- Problems:
- Stored above 41 degrees f
- Corrections:
- Store below 41 degrees F.
- Comment:
- TURKEY WRAP SANDWICH TESTED 65 F FACILITY USES TIME AS PUBLIC HEALTH CONTROL PLEASE COMPOSE STANDARD OPERATING PROCEDURE AND FILL OUT RISK CONTROL PLAN (RCP) FOR FOLLOW-UP SANDWICHES MADE BETWEEN 9:00 - 9:30 AM AND DISCARDED AT 11:30 AM - NOON PLEASE PROVIDE DOCUMENTATION,
- 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
- Locations:
- Dishmachine HOT WATER SANITIZATION
- Problems:
- Not immersed in
- Corrections:
- Completely submerse equipment/utensil.
- Comment:
- TESTED THREE TIMES AND GAUGE DID NOT REGISTER PIC SET UP CHLORINE SINK FOR IMMERSION FOR AT LEAST SEVEN SECONDS AFTER RUNNING ALL DISHWARE THRU MACHINE THEN AIR DRY AS USUAL RCP LEFT PLEASE FILL OUT AND SUBMIT AT FOLLOW-UP,
- 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
|
09/21/2009 | Routine Inspection |
- Critical: Preventing Contamination from
- Items:
- Food item(s) handled
- Locations:
- Service area READY TO EAT FOOD(S)
- Problems:
- Handled with bare hands
- Corrections:
- Hands/arms shall be washed with soap and hot water at handsink.
- Comment:
- APPLES AVAILABLE TODAY IN A MANNER THAT DOES NOT PREVENT BARE HAND CONTACT PIC DECIDED TO KEEP BOTH BOWLS OUT OF REACH OF STUDENTS AND WILL HAND THEM TO THE CUSTOMER WHEN ORDERED WITH A GLOVED HAND RISK CONTROL PLAN (RCP) SUBMITTED,APPROVED QUESTIONS OR CONCERNS CAN BE ADDRESSED TO MYERS OR SOUTH DISTRICT SUPERVISOR PAUL BARRY AT 734-727-7400 , SEE PREVIOUS COMMENT
- General violation description:
- 3-301.11 - (A) FOOD EMPLOYEES shall wash their hands as specified under 2-301.12. (B) Except when washing fruits and vegetables as specified under 3-302.15 or when otherwise APPROVED, FOOD EMPLOYEES may not contact exposed, READY-TO-EAT FOOD with their bare hands and shall use suitable UTENSILS such as deli tissue, spatulas, tongs, SINGLE-USE gloves, or dispensing EQUIPMENT. (C) FOOD EMPLOYEES shall minimize bare hand and arm contact with exposed FOOD that is not in a READY-TO-EAT form. S
|
09/24/2008 | Routine Inspection |
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