- Critical: Food Temperature Measuring Dev
- Items:
- Food thermometer(s)
- Problems:
- Used on food-contact surface(s)
- Corrections:
- Make available at all times.
- Comment:
- THE PERSON IN CHARGE SHOWED A DIGITAL STAB TYPE THERMOMETER IN WHICH THE HAS EXPIRED AND CAN'T POWER THE DEVICE ANY LONGER. ALL STAB THERMOMETERS SHALL PROPERLY FUNCTION. REPLACE BATTERY IMMEDIATELY.
- General violation description:
- 4-302.12 - (A) FOOD TEMPERATURE MEASURING DEVICES shall be provided and readily accessible for use in ensuring attainment and maintenance of FOOD temperatures as specified under Chapter 3. (Pf) (B) A TEMPERATURE MEASURING DEVICE with a suitable small-diameter probe that is designed to measure the temperature of thin masses shall be provided and readily accessible to accurately measure the temperature in thin FOODS such as MEAT patties and FISH filets. (Pf)
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04/15/2015 | Routine |
- Critical: When to Wash
- Items:
- Employee(s)
- Problems:
- Did not wash hands
- Corrections:
- Hands shall be washed with hot water and soap for at least 20 seconds after contamination.
- Comment:
- Observed at time of inspection employees did not wash hands when putting on new gloves. Corrected at time of inspection employees were made to wash hands. Corrected.
- General violation description:
- 2-301.14 - FOOD EMPLOYEES shall clean their hands and exposed portions of their arms as specified under 2-301.12 immediately before engaging in FOOD preparation including working with exposed FOOD, clean EQUIPMENT and UTENSILS, and unwrapped SINGLE-SERVICE and SINGLE-USE ARTICLES and: (A) After touching bare human body parts other than clean hands and clean, exposed portionsof arms
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10/07/2014 | Routine |
- Critical: Potentially Hazardous Food (Ti
- Comment:
- OBSERVED AT TIME OF INSPECTION MILK COOLER THAT HAD BEEN HOLDING FOOD OUT OF TEMP HAS BEEN REMOVED FROM THE FACILITY. SCHOOL IS WAITING ON A REPLACEMENT. 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: Sanitizing Solutions, Testing
- Comment:
- OBSERVED AT TIME OF INSPECTION TEST STRIPS FOR Q-T SANITIZER PROVIDED. CORRECTED.
- General violation description:
- 4-302.14 - A test kit or other device that accurately measures the concentration in MG/L of SANITIZING solutions shall be provided. (Pf)
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04/16/2014 | Follow-up |
- Critical: Potentially Hazardous Food (Ti
- Items:
- Cold food item(s)
- Locations:
- cooler(s)
- Problems:
- Stored above 41 degrees f
- Corrections:
- Store below 41 degrees F.
- Comment:
- Observed at time of inspection milk was delivered to day marked 4/6/14 and 4/7/14 was below 41 F but milk that was left over from yesterday marked 3/31/14 was at 47 F. Correct by holding all potentially hazardous cold food at 41 F or below. Discard milk that was above 41 F for more then 4 hours. A follow up inspection will occur in about 10 days. Correct immediately.,
- 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: Sanitizing Solutions, Testing
- Items:
- Sanitizer test kit
- Problems:
- Not provided
- Corrections:
- Provide.
- Comment:
- Observed no test kit for T-10 quaternary ammonium. Correct by providing quat test strips. Correct immediately a follow up inspection will occur in about 10 days.,
- General violation description:
- 4-302.14 - A test kit or other device that accurately measures the concentration in MG/L of SANITIZING solutions shall be provided. (Pf)
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03/25/2014 | Routine |
| No violation noted during this evaluation. | 09/24/2013 | Routine |
| No violation noted during this evaluation. | 11/19/2012 | Routine Inspection |
| No violation noted during this evaluation. | 11/02/2011 | Routine Inspection |
| No violation noted during this evaluation. | 11/19/2010 | Routine Inspection |
- Hair Restraint Effectiveness
- Items:
- Hair restraint hat
- Problems:
- Not worn on head/hair
- Corrections:
- Provide hat or hair net.
- Comment:
- EMPLOYEE PREPARING FOOD WITH OUT A HAT OR HAIR NET ALL EMPLOYEES PREPARING FOOD MUST HAVE A HAT OR HAIR NET CORRECT IMMEDIATELY
- 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
- Light Bulbs, Protective Shield
- Items:
- Light shielding light shield(s)
- Problems:
- Not provided In prep area
- Corrections:
- Provide adequate light shields and end caps or shatter-proof bulbs.
- Comment:
- MISSING LIGHT SHIELDS IN MAIN KITCHEN AND IN STORAGE ROOM. PROVIDE LIGHT SHIELDS FOR LIGHTS TO HELP PREVENT PHYSICAL CONTAMINATION
- 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
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11/02/2009 | Routine Inspection |
- Cleaning, Frequency/Restrictio
- Items:
- Physical facilities/structures fan(s) circulating
- Problems:
- With accumulation of debris
- Corrections:
- Keep clean.
- Comment:
- CLEAN DUSTY SMALL FLOOR FAN IN KITCHEN
- 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.
- Hair Restraint Effectiveness
- Items:
- Hair restraint hat
- Problems:
- Not worn on head/hair
- Corrections:
- Provide hat or hair net.
- Comment:
- EMPLOYEES PREPARING FOOD WITH OUT A HAT OR HAIR NET ALL EMPLOYEES PREPARING FOOD MUST HAVE A HAT OR HAIR NET CORRECT IMMEDIATELY
- 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
- Storing Equip./Uten./Lin./Sing
- Items:
- Single-service/single-use article(s)
- Problems:
- Stored on floor or less than 6 inches above floor
- Corrections:
- Store at least 6 inches above the floor.
- Comment:
- SINGLE USE TREY BOXES STORED ON GROUND IN BACK HALLWAY KEEP AT LEAST 6 INCHES OFF THE GROUND
- 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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11/03/2008 | Routine Inspection |
- Critical: Eating, drinking, or Using Tob
- Items:
- Employee(s)
- Problems:
- Drinking From uncovered beverage container
- Corrections:
- Beverage container must be covered.
- Comment:
- A COUPLE OF EMPLOYEE DRINKING CUPS FOUND WITH NO LID OR STRAW. ALL EMPLOYEE DRINKING CUPS MUST HAVE LID AND STRAW CORRECT IMMEDIATELY CORRECTED AT TIME OF INSPECTION BY DISCARDING CUPS.
- General violation description:
- 2-401.11 - (A) Except as specified in (B) of this section, an EMPLOYEE shall eat, drink, or use any form of tobacco only in designated areas where the contamination of exposed FOOD
- Good Repair and Proper Adjustm
- Items:
- Equipment
- Problems:
- Broken
- Corrections:
- Repair/replace.
- Comment:
- REPAIR OR REPLACE BROKEN SANITIZER DISPENSER MACHINE AT 3 COMP SINK. EQUIPMENT MUST BE MAINTAINED QUAT SANITIZER WAS PUT IN MANUALLY. AT 300PPM QUAT TEST STRIPS ARE PROVIDED. USE TEST STRIPS TO MEASURE SANITIZER CONCENTRATION
- 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 hat
- Problems:
- Not worn on head/hair
- Corrections:
- Provide hat or hair net.
- Comment:
- NO EMPLOYEE/VOLUNTEERS WEARING HATS OR HAIRNETS WHEN PREPARING/HANDLING FOOD. ALL EMPLOYEES HANDLING FOOD MUST WEAR A HAT OR HAIRNET CORRECT IMMEDIATELY HAIRNETS WERE PUT ON AT TIME OF INSPECTION CORRECTED
- 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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11/07/2007 | |
- Critical: Backflow Prevention Device/Req
- Comment:
- CORRECTED BY INSTALLING AN AVB ON UTILITY SINK. NOTE: A SPRAYER MAY NOT BE ATTACHED TO EXCEPT FOR TEMPORARY PURPOSES UNLESS A PRESSURE BREAKER DEVICE IS INSTALLED.
- 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: Methods-Hot Water and Chemical
- Comment:
- CORRECTED BY REMOVAL OF DOMESTIC DISH WASHER AND USING 3-COMP SINK FOR WASH, RINSE, SANITIZE PROCEDURES.
- 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
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03/22/2007 | |
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