- Intensity
- Items:
- Lighting intensity
- Locations:
- ventilation system
- Corrections:
- Provide as required
- Comment:
- Three (3) lights under ventilation hood burned out. Replace.
- General violation description:
- 6-303.11 - The light intensity shall be: (A) At least 108 lux (10 foot candles) at a distance of 75 cm (30 inches) above the floor, in walk-in refrigeration units and dry FOOD storage areas and in other areas and rooms during periods of cleaning
- Nonfood-Contact Surfaces
- Items:
- Nonfood contact surface(s)
- Locations:
- kitchen
- Problems:
- With accumulation of debris
- Corrections:
- Keep clean.
- Comment:
- Crumbs, food debris in box holding extra food processor parts. Clean.
- 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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05/28/2015 | Routine |
- Critical: Equipment, Food-Contact Surfac
- Items:
- Food-contact surface(s) Equipment can openers
- Locations:
- kitchen Can opener
- Problems:
- Soiled
- Corrections:
- Keep clean.
- Comment:
- Food residue on can opener blade. Keep this food contact surface cleaned and sanitized., Can opener blade cleaned and sanitized. VIOLATION CORRECTED.
- 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
- Maintaining Premises, Unnecess
- Items:
- Unnecessary item(s) old/broken equipment
- Locations:
- kitchen
- Problems:
- Not removed from facility
- Corrections:
- Remove from facility/premises.
- Comment:
- Broken ice-cream style freezer and small glass door refrigerator sitting along serving line. Remove.
- 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
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11/24/2014 | Routine |
- Cleaning, Frequency and Restri
- Items:
- Physical facilities/structures floors, Physical facilities/structures floors
- Locations:
- walk-in cooler(s) floor, kitchen floor
- Problems:
- Soiled, Not clean
- Corrections:
- Keep clean., Keep clean
- Comment:
- Green beans on floor of walk-in freezer. Pizza sauce on floor in kitchen near can rack. 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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05/29/2014 | Routine |
- Critical: Packaged and Unpackaged Food -
- Items:
- Raw animal food(s)
- Locations:
- reach-in cooler
- 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:
- Raw shell eggs stored above ready to eat cheeses, salads in 2 door reach-in cooler in middle of kitchen. Raw animal food must be stored below and away from ready-to-eat foods., All raw eggs below ready to eat foods in walk in cooler. VIOLATION CORRECTED.
- 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: Potentially Hazardous Food (Ti
- Items:
- Hot food item(s)
- Locations:
- prep table
- Problems:
- Stored below 135 degrees F
- Corrections:
- Store above 135 degrees F.
- Comment:
- Hamburger patties sitting out on counter at 103 F. Food must be held at 135 F or above or 41 F or below., Hamburgers re-heated to 165 F in convection oven. VIOLATION 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)
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11/14/2013 | Routine |
- Critical: Person in Charge
- Locations:
- kitchen ice machine(s)
- Problems:
- Not ensuring compliance
- Corrections:
- Person-in-charge must ensure compliance with items listed above.
- Comment:
- Member of teaching staff went behind serving line to use ice machine. Non food workers must NOT cut behind serving line to use ice machine or to "cut" in line for food in front of students. All non food service workers in building must allow food service staff to assist them. Non-food staff are NOT allowed in food service areas. , Inspector spoke with staff regarding this violation
- General violation description:
- 2-103.11 - non food staff will not be allowed behind serving line in future. Handout with Food Code rule has been provided to PIC and will be distributed to non-food staff. VIOLATION CORRECTED.
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05/14/2013 | Routine |
- 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:
- SEPARATE RAW MEATS FROM READY TO EAT FOODS AT ALL TIMES BY STORING THEM BELOW AND AWAY FROM RTE FOODS. TODAY BAGS OF RAW MEAT WERE OVER PRODUCE, BOTTLED MILK AND OTHER RTE FOODS. MEAT REMOVED AT TIME OF INSPECTION AND DISCARDED OR MOVED TO A BOTTOM SHELF. AVOID CROSS CONTAMINATION. MONITOR DAILY., CORRECTED AT TIME OF INSPECTION.
- 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
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11/27/2012 | Routine |
| No violation noted during this evaluation. | 05/16/2012 | Routine Inspection |
| No violation noted during this evaluation. | 11/16/2011 | Routine Inspection |
- Outer Openings, Protected
- Items:
- Outer opening(s)
- Locations:
- OUTER OPENING(S) door(s)
- Problems:
- Not sealed to prevent pest entry
- Corrections:
- Seal to prevent pest entry.
- Comment:
- OBSERVED ONE FLY IN KITCHEN AND DINING ROOM TODAY WHILE DOOR WAS PROPPED OPEN PLEASE KEEP CLOSED OR INSTALL A SCREEN DOOR
- 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
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10/12/2010 | Routine Inspection |
- Critical: Backflow prevention
- Comment:
- AIR GAPS PROVIDED
- General violation description:
- 5-402.11 - (A) Except as specified in (B) and (C) of this section, a direct connection may not exist between the SEWAGE system and a drain originating from EQUIPMENT in which FOOD, portable EQUIPMENT, or UTENSILS are placed. (B) If allowed by LAW, a WAREWASHING machine may have a direct connection between its waste outlet and a floor drain when the machine is located within 1.5 m (5 feet) of a trapped floor drain and the machine outlet is connected to the inlet side of a properly vented floor drain trap. (C) If allowed by LAW, a WAREWASHING or culinary sink may have a direct connection.
- Critical: Conveying sewage
- Comment:
- NO CONDENSATE PRESENT TODAY
- General violation description:
- 5-402.13 - SEWAGE shall be conveyed to the point of disposal through an APPROVED sanitary SEWAGE system or other system, including use of SEWAGE transport vehicles, waste retention tanks, pumps, pipes, hoses, and connections that are constructed, maintained, and operated according to LAW.
- Critical: Hot and cold holding
- Comment:
- A) COOL WHIP TESTED 41 F AND LOWER B) RCP APPROVED WHICH PROVIDES FOR LESSER PORTIONS ON LINE AND DISPOSAL AT END OF LUNCH (TOTAL OUT OF TEMP CONTROL TIME: 10:10 AM - NOON)
- 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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10/07/2009 | Follow-up |
- Critical: Backflow prevention
- Items:
- Backflow/backsiphonage prevention device(s)
- Locations:
- kitchen pop machine
- Problems:
- Not provided on
- Corrections:
- Provide adequate air gap.
- Comment:
- POP MACHINE DRAIN HOSE BELOW FLOOD LEVEL OF FLOOR DRAIN BOWL PLEASE SECURE TO OTHER LINES TO PROVIDE AN AIR GAP,
- General violation description:
- 5-402.11 - (A) Except as specified in (B) and (C) of this section, a direct connection may not exist between the SEWAGE system and a drain originating from EQUIPMENT in which FOOD, portable EQUIPMENT, or UTENSILS are placed. (B) If allowed by LAW, a WAREWASHING machine may have a direct connection between its waste outlet and a floor drain when the machine is located within 1.5 m (5 feet) of a trapped floor drain and the machine outlet is connected to the inlet side of a properly vented floor drain trap. (C) If allowed by LAW, a WAREWASHING or culinary sink may have a direct connection.
- Critical: Conveying sewage
- Items:
- Sewage
- Locations:
- walk-in cooler(s) CONDENSATE
- Problems:
- Not conveyed to point of disposal
- Corrections:
- Repair/replace to meet requirements above.
- Comment:
- CONDENSATE ON BOTTOM OF CONDENSER DRAIN PAN PLEASE ADDRESS IMMEDIATELY TODAY, PIC MOVED ALL FOODS STORED BELOW AWAY FROM DIRECTLY BENEATH AND PUT IN PANS AND CONTACTED JANITORIAL STAFF WHO SAID REPAIR WILL TAKE PLACE IN THE MORNING TOMORROW,
- General violation description:
- 5-402.13 - SEWAGE shall be conveyed to the point of disposal through an APPROVED sanitary SEWAGE system or other system, including use of SEWAGE transport vehicles, waste retention tanks, pumps, pipes, hoses, and connections that are constructed, maintained, and operated according to LAW.
- Critical: Hot and cold holding
- Items:
- Cold food item(s)
- Problems:
- Stored above 41 degrees f
- Corrections:
- Store below 41 degrees F.
- Comment:
- A) HAM, HOT SAUCE IN TWO DOOR COOLER TESTED 44 F PIC ADJUSTED THE DIGITAL SETTING DOWN APPROX THREE DEGREES B) "GESPACHO" SOUP TESTED 49 F, SHREDDED CHEESE 47 - 50 F AT COLD PLATE TYPICAL PROCEDURE IS TO STOCK THE FOODS DIRECTLY FROM PREPPING, THEN FROM 10 AM TO 12 PM THEY ARE AT THE COLD PLATE AND THEN PUT BACK INTO THE WALK IN COOLER FOR THE NEXT DAY PLEASE KEEP IN MIND THAT ACOOUNTING FOR RE-COOLING, THE NEXT DAY COULD PUT THESE FOODS BEYOND THE FOUR HOUR ABOVE 41 F LIMIT THEREFORE, PIC MAY IMPLEMENT NEW SYSTEM OF SMALLER PORTONS AND DISCARD... LEFT PIC WITH RISK CONTROL PLAN PLEASE FILL OUT AND SUBMIT AT FOLLOW-UP ,
- 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)
- Outer Openings, Protected
- Items:
- Outer opening(s)
- Locations:
- OUTER OPENING(S) door(s)
- Problems:
- Not sealed to prevent pest entry
- Corrections:
- Seal to prevent pest entry.
- Comment:
- OUTSIDE DOORS ON WEST SIDE OF LUNCHROOM LEADING TO COURTYARD WITH NO SCREEN DOOR PLEASE KEEP CLOSED DURING LUNCH(ES) OR INSTALL TIGHT-FITTING SCREEN DOOR(S) TO PREVENT PEST ENTRY OBSERVED ONE FLY TODAY IN KITCHEN
- 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
|
09/23/2009 | Routine Inspection |
- Critical: Food Contact Surfaces and Uten
- Items:
- Food-contact surface(s)
- Locations:
- kitchen UTENSIL(S )HUNG BY FOOD CONTACT PORTION(S)
- Problems:
- Rusty
- Corrections:
- Repair/replace.
- Comment:
- MASHERS AND WHISKS HUNG ON RUSTY HOOKS BY THEIR FOOD CONTACT SURFACES AS OPPOSED TO THEIR HANDLES, SUGGESTED HANGING ONLY UTENSILS THAT HANG BY THEIR NANDLES UPON THE FOUR RUSTY HOOKS INSTEAD,PIC ELECTED TODISCARD THE HOOKS
- General violation description:
- 4-202.11 - (A) Multiuse FOOD-CONTACT SURFACES shall be: (1) SMOOTH
|
09/30/2008 | Routine Inspection |
- Critical: Clean Sight/Touch-No Accum/Enc
- Comment:
- FAN HAS BEEN TAKEN OUT OF SERVICE
- 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
- Critical: Contamination from Employees'
- Comment:
- APPLES ARE BAGGED
- 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
- Critical: Food Contact with Soiled Items
- Comment:
- IM 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.
- Critical: Methods-Hot Water and Chemical
- Comment:
- MACHINE TESTED OVER 160 F
- 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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11/05/2007 | |
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