- Good Repair and Proper Adjustm
- Items:
- Equipment
- Locations:
- Facility
- Problems:
- In poor repair
- Corrections:
- Repair/replace.
- Comment:
- EQUIPMENT IN POOR REPAIR: 1) FREEZER COMPARTMENT IN COOLER/FREEZER UNIT IN MAIN KITCHEN 2) FREEZER COMPARTMENT IN COOLER /FREEZER UNIT DICKINSON WEST CAFETERIA
- 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)
- Locations:
- 3-compartment sink(s)
- Problems:
- Soiled
- Corrections:
- Keep clean.
- Comment:
- RINSE AND SANITIZE COMPARTMENTS OBSERVED TO BE SOILED AT 3-COMPARTMENT SINK.
- General violation description:
- 4-602.13 - NonFOOD-CONTACT SURFACES of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
|
04/27/2015 | Routine |
- Good Repair and Proper Adjustm
- Items:
- Equipment
- Problems:
- In poor repair Broken
- Corrections:
- Repair/replace.
- Comment:
- a. Observed right side of 2 door cooler in main kitchen not working. No food in this side of unit at time of inspection. Repair, remove or replace this cooler. b. Observed 1 door FWE oven in main kitchen not working. Fix or replace. c. Observed two door tall Traulson cooler in Dickenson West cafeteria not working or used. Fix, replace or remove. Equipment must be maintained in good working order. Correct immediately.
- 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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10/28/2014 | Routine |
- Temperature Measuring Devices
- Items:
- Thermometer(s)
- Problems:
- Not provided
- Corrections:
- Provide.
- Comment:
- OBSERVED NO THERMOMETER IN MILK COOLER IN CAFETERIA OR IN BOTH SIDES OF 2 DOOR TRAULSON COOLER. ALL COOLERS MUST HAVE A THERMOMETER. CORRECT IMMEDIATELY
- 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)
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04/16/2014 | Routine |
- Critical: Potentially Hazardous Food (Ti
- Items:
- Hot food item(s)
- Problems:
- Stored below 135 degrees F
- Corrections:
- Store above 135 degrees F.
- Comment:
- OBSERVED COOKED KALE AT 120 -130 DEGREES IN STEAM UNIT. POTENTIALLY HAZARDOUS FOOD MUST BE HELD AT OR ABOVE 135 DEGREES AT ALL TIMES. CORRECT IMMEDIATELY. CORRECTED AT TIME OF INSPECTION BY EDUCATION AND BY REHEATING KALE IN OVEN. 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: Separation
- Items:
- Poisonous/toxic material(s)
- Problems:
- Not separated from Food
- Corrections:
- Provide adequate separation to prevent contamination.
- Comment:
- OBSERVED BLEACH AND MAY LOTIONS STORED OVEN CHIPS AND SAUCE IN STORAGE BIN. ALL CHEMICALS MUST BE STORED BELOW AND AWAY FROM FOOD AND UTENSILS. CORRECT IMMEDIATELY. CORRECTED AT TIME OF INSPECTION BY RELOCATING ITEMS AWAY FROM FOOD AND UTENSILS. CORRECTED.
- General violation description:
- 7-201.11 - POISONOUS OR TOXIC MATERIALS shall be stored so they can not contaminate FOOD, EQUIPMENT, UTENSILS, LINENS, and SINGLE-SERVICE and SINGLE-USE ARTICLES by: (A) Separating the POISONOUS OR TOXIC MATERIALS by spacing or partitioning
- Equipment and Utensils, Air-Dr
- Items:
- Clean equipment and utensil(s) pots/pans
- Problems:
- Dried with a cloth towel
- Corrections:
- Completely air dry all items prior to storage/use.
- Comment:
- OBSERVED UTENSILS DRIED WITH CLOTH AFTER SANITIZING AT 3 COMPARTMENT SINK. ALLOW UTENSIL TO AIR DRY BEFORE STORAGE. CORRECT IMMEDIATELY
- General violation description:
- 4-901.11 - After cleaning and SANITIZING, EQUIPMENT and UTENSILS: (A) Shall be air-dried or used after adequate draining as specified in the first paragraph of 40 CFR 180.940 Tolerance exemptions for active and inert ingredients for use in antimicrobial formulations (food-contact surface SANITIZING solutions), before contact with FOOD
- Miscellaneous Sources of Conta
- Items:
- Food
- Problems:
- Not protected From contamination
- Corrections:
- Protect against contamination
- Comment:
- OBSERVED PEARS ON SELF SERVICE LINES WITH NO WRAP OR TONGS. PROVIDE WRAP OR TONGS FOR PEARS TO AVOID CONTAMINATION FROM KIDS HANDS. CORRECT IMMEDIATELY
- General violation description:
- 3-307.11 - Food shall be protected from contamination that may result from a factor or source not specified under Subparts 3-301 - 3-306.
- Wiping Cloths, Use Limitation
- Items:
- Wiping cloth(s) wet
- Problems:
- Stored in Less than 100-200 ppm quaternary ammonia
- Corrections:
- Store wiping cloths in 100-200 ppm quaternary ammonia.
- Comment:
- OBSERVED 0 PPM QUAT IN SANITIZER BUCKET IN DICKENS ON WEST CAFETERIA. PROVIDE 150 - 400 PPM QUAT IN BUCKET. CORRECT IMMEDIATELY
- General violation description:
- 3-304.14 - (A) Cloths in-use for wiping food spills from TABLEWARE and carry-out containers that occur as FOOD is being served shall be: (1) Maintained dry
|
11/07/2013 | Routine |
- Good Repair and Proper Adjustm
- Items:
- Equipment
- Problems:
- In poor repair
- Corrections:
- Repair/replace.
- Comment:
- A. OBSERVED TRAUSON 2 DOOR COOLER/FREEZER UNIT IN MAIN KITCHEN FREEZER SECTION BROKEN. FIX UNIT SO RIGHT FREEZER SIDE CAN BE USED. B. OBSERVED TRAUSON 2 DOOR COOLER/FREEZER UNIT IN DICKERSON WEST CAFETERIA FREEZER SECTION HOLDING LIKE A COOLER. AT 35 DEGREES. FIX RIGHT SIDE FREEZER SECTION SO ITS 0 - 10 DEGREES. C. OBSERVED NORLAKE LARGE MILK COOLER IN DICKERSON WEST CAFETERIA WITH TORN DOOR GASKETS AND BROKEN COVER UNDER LID. FIX UNDER LID AND PROVIDE TIGHT FITTING DOOR GASKETS. EQUIPMENT MUST BE MAINTAINED IN GOOD WORKING ORDER. CORRECT IMMEDIATELY
- 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.
- Handwashing Signage
- Items:
- Handwashing signage
- Problems:
- Not provided At hand sink
- Corrections:
- provide
- Comment:
- OBSERVED NO HAND SIGNS AT HAND SINK IN RESTROOM THAT FOOD EMPLOYEES USE. ALL HAND SINK MUST HAVE A HAND SIGN POSTED INSTRUCTING HOW AND WHEN TO WASH HANDS. PROVIDE HAND SIGNS IN RESTROOM THAT FOOD EMPLOYEES USE. CORRECT IMMEDIATELY
- 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.
|
06/04/2013 | Routine |
- Critical: Manual and Mechanical Warewash
- Items:
- Quaternary ammonia solution
- Problems:
- Not immersed in
- Corrections:
- Completely submerse equipment/utensil.
- Comment:
- Observed sanitizing rinse in the 3 compartment sink at less than 100 ppm of quaternary ammonia. Sanitizing rinse must be 200-300 ppm of quaternary ammonia. The sanitizing rinse was corrected to 200 ppm of quaternary ammonia in my presence. Violation corrected.
- 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
- Nonfood-Contact Surfaces
- Items:
- Nonfood contact surface(s)
- Problems:
- Soiled
- Corrections:
- Keep clean.
- Comment:
- Observed food debris on floor of the FWE food warmer. Non-food contact areas of equipment must be kept clean. Clean to sight and touch as needed.
- General violation description:
- 4-602.13 - NonFOOD-CONTACT SURFACES of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
|
12/18/2012 | Routine |
- Cleaning, Frequency/Restrictio
- Items:
- Physical facilities/structures
- Problems:
- Soiled
- Corrections:
- Keep clean.
- Comment:
- Walls behind and at side of the 3 compartment sink are soiled. Clean to sight and touch.
- 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.
- Food Temperature Measuring Dev
- Items:
- Thermometer(s)
- Problems:
- Not accurate
- Corrections:
- Calibrate to requirement above.
- Comment:
- Repair or replace the broken digital metal stem thermometer.
- General violation description:
- 4-203.11 - (A) FOOD TEMPERATURE MEASURING DEVICES that are scaled only in Celsius or dually scaled in Celsius and Fahrenheit shall be accurate to ±1°C in the intended range of use. (Pf) (B) FOOD TEMPERATURE MEASURING DEVICES that are scaled only in Fahrenheit shall be accurate to ±2°F in the intended range of use. (Pf)
- Hand Drying Provision
- Items:
- Sanitary hand drying provisions
- Problems:
- Not provided
- Corrections:
- Provide.
- Comment:
- Provide paper towels for the kitchen handsink.
- General violation description:
- 6-301.12 - Each HANDWASHING SINK or group of adjacent HANDWASHING SINKS shall be provided with: (A) Individual, disposable towels
- Temperature Measuring Devices
- Items:
- Thermometer(s)
- Problems:
- Not provided
- Corrections:
- Provide.
- Comment:
- Provide a conspicuous thermometer in the Traulsen cooler.
- 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)
|
12/07/2011 | Routine Inspection |
| No violation noted during this evaluation. | 11/12/2010 | Routine Inspection |
| No violation noted during this evaluation. | 11/24/2009 | Routine Inspection |
| No violation noted during this evaluation. | 11/12/2008 | Routine Inspection |
- Light Bulbs, Protective Shield
- Items:
- Light shielding end cap(s)
- Problems:
- Not provided In display area
- Corrections:
- Provide adequate light shields and end caps or shatter-proof bulbs.
- Comment:
- OBSERVED 5 END CAPS MISSING FROM A TOTAL OF 32 END CAPS NEEDED. DO INSTALL MISSING END CAPS AT BOTH END OF THE PLASTIC PROTECTIVE LIGHT TUBE.
- 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
|
11/12/2007 | |
- Food Temperature Measuring Dev
- Comment:
- The metal stem thermometers are not accurate. Calibrate them in an ice water bath to insure accuracy.
- General violation description:
- 4-203.11 - (A) FOOD TEMPERATURE MEASURING DEVICES that are scaled only in Celsius or dually scaled in Celsius and Fahrenheit shall be accurate to ±1°C in the intended range of use. (Pf) (B) FOOD TEMPERATURE MEASURING DEVICES that are scaled only in Fahrenheit shall be accurate to ±2°F in the intended range of use. (Pf)
|
01/23/2007 | |
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