| No violation noted during this evaluation. | 05/12/2015 | Routine |
| No violation noted during this evaluation. | 11/17/2014 | Routine |
| No violation noted during this evaluation. | 05/15/2014 | Routine Inspection |
| No violation noted during this evaluation. | 11/13/2013 | Routine Inspection |
- Critical: Time as a Public Health Contro
- Items:
- Time controlled food(s)
- Problems:
- Without time control mark
- Corrections:
- Provide clear easy to read time marks.
- Comment:
- THE SALAD ON THE SALAD TABLE WAS AT 54F. POTENTIALLY HAZARDOUS FOOD (LEAFY GREENS) SHALL BE STORED UNDER 41F OR FOLLOW THE PROCEDURE UNDER TIME AS PUBLIC HEALTH CONTROL. AT THE TIME OF INSPECTION THE OPERATOR MARKED THE TIMES ON THE PRODUCTION SHEET. MAXIMUM TIME ALLOWED IS 4 HOURS AND AFTER THAT THE PRODUCT THAT IS OUT OF TEMPERATURE CONTROL MUST BE DISCARDED. THE VIOLATION WAS CORRECTED AFTER MARKING THE TIME MARKS ON THE PRODUCTION SHEET.
- 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.
|
05/17/2013 | Routine Inspection |
| No violation noted during this evaluation. | 11/08/2012 | Routine |
| No violation noted during this evaluation. | 05/16/2012 | Routine Inspection |
| No violation noted during this evaluation. | 11/17/2011 | Routine Inspection |
- Good Repair and Proper Adjustm
- Items:
- Equipment
- Problems:
- In poor repair
- Corrections:
- Repair/replace.
- Comment:
- THE MILK COOLER IN THE MCGRATH KITCHEN HAS LIQUID ACCUMULATING IN THE BOTTOM . . . REMOVE LIQUID, REPAIR COOLER IF NEEDED.
- 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.
|
11/30/2010 | Routine Inspection |
| No violation noted during this evaluation. | 11/12/2009 | Routine Inspection |
- Clean Sight/Touch-No Accum/Enc
- Items:
- Non-food contact surface(s)
- Locations:
- lunch program
- Problems:
- Soiled
- Corrections:
- Keep clean.
- Comment:
- CLEAN OR SWEEP THE FLOOR OF THE WALK-IN FREEZER FOR THE SCHOOL KITCHEN.
- 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
|
11/24/2008 | Routine Inspection |
- Good Repair and Proper Adjustm
- Items:
- Equipment components
- Locations:
- kitchen Can opener
- Problems:
- In poor repair
- Corrections:
- Repair/replace.
- Comment:
- THE CAN OPENER GEARS HAVE METAL SHAVINGS ON THEM. TAKE THE CAN OPENER APPART AND CLEAN THE LARGE GEAR. IF THE BLADE APPEARS TO BE DULL, REPLACE IT.
- 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.
|
11/09/2007 | |
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