- Maintaining Premises, Unnecess
- Items:
- Unnecessary item(s) old/broken equipment
- Locations:
- kitchen
- Problems:
- Not removed from facility
- Corrections:
- Remove from facility/premises.
- Comment:
- Remove old range with broken flat top plate. Employees state equipment is no longer used.
- 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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05/13/2015 | Routine |
| No violation noted during this evaluation. | 11/06/2014 | Routine |
| No violation noted during this evaluation. | 05/14/2014 | Routine |
| No violation noted during this evaluation. | 11/25/2013 | Routine |
| No violation noted during this evaluation. | 06/04/2013 | Routine |
- Nonfood-Contact Surfaces
- Items:
- Nonfood contact surface(s)
- Locations:
- SERVICE COUNTER NON FOOD CONTACT SURFACE(S)
- Problems:
- Not easily cleanable
- Corrections:
- Repair/replace to be easily cleanable.
- Comment:
- PLEASE COVER THE DUCT-TAPED SLOT BELOW THE MILK COOLER ON SOUTH COUNTER TO ALLOW FOR CLEANING
- General violation description:
- 4-202.16 - NonFOOD-CONTACT SURFACES shall be free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance.
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10/15/2012 | Routine |
- Critical: Hot and cold holding
- Items:
- Hot food item(s)
- Locations:
- hot holding unit(s) POTENTIALLY HAZARDOUS FOOD(S) {PHF'S}
- Problems:
- Stored above 41 degrees f
- Corrections:
- Store above 135 degrees F.
- Comment:
- PIC SHOWED THAT ALL FOODS HELD HOT ARE DISCARDED AND LOGGED EVERYDAY AT 12:01 PM ALL ARE NEVER OUT IN THE SERVICE LINES EARLIER THAN 10:15 AM THEREFORE, SINCE THIS IS STANDARD OPERATING PROCEDURE, THIS ISSUE IS CORRECTED PER 3-501.19, FRENCH FRIES IN THE NORTHERNMOST OF TWO PORTABLE HOT UNITS IN THE MAIN SERVICE LINE AND THE CAFETERIA TESTED 120 - 130 F ALL PHF'S MUST BE HELD 135 F OR HIGHER UNTIL SERVED
- 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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05/08/2012 | Routine Inspection |
- Cleaning, Frequency/Restrictio
- Items:
- Physical facilities/structures
- Problems:
- Not clean
- Corrections:
- Keep clean
- Comment:
- THE BUFFET/STUDENT SERVING LINES MICROWAVE INTERIOR IS UNCLEAN. ALL FOOD SERVICES AREAS EQUIPMENT AND LOCATIONS SHALL BE IN SOUND, CLEAN CONDITION AT ALL TIMES. PROPERLY WASH, RINSE AND SANITIZE MICROWAVE'S INTERIOR DAILY , BY 2/22/11.
- 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.
- Cleaning, Frequency/Restrictio
- Items:
- Physical facilities/structures
- Problems:
- Not clean
- Corrections:
- Keep clean
- Comment:
- THE BUFFET/STUDENT SERVING LINES MICROWAVE INTERIOR IS UNCLEAN. ALL FOOD SERVICES AREAS EQUIPMENT AND LOCATIONS SHALL BE IN SOUND, CLEAN CONDITION AT ALL TIMES. PROPERLY WASH, RINSE AND SANITIZE MICROWAVE'S INTERIOR DAILY , BY 2/22/11.
- 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.
|
11/22/2011 | Routine Inspection |
| No violation noted during this evaluation. | 10/27/2010 | Routine Inspection |
- Critical: Methods-Hot Water and Chemical
- Comment:
- final rinse 100 ppm cl2 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
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10/01/2009 | Follow-up |
- Critical: Methods-Hot Water and Chemical
- Items:
- Chlorine solution
- Locations:
- Dishmachine CHLORINE SANITIZATION
- Problems:
- Does not allow surface temperature to reach 160 degrees f
- Corrections:
- Completely submerse equipment/utensil.
- Comment:
- DISHMACHINE TESTED 0 PPM CL2 HOBART SERVICE CALLED CONTINUE TO WASH/RINSE IN MACHINE BUT ALSO SUBJECT ALL DISHWARE TO THIRTY SECOND DIP IN 200 PPM QUAT AS SET UP TODAY BLANK RISK CONTROL PLAN LEFT WITH PIC, 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
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09/25/2009 | Routine Inspection |
| No violation noted during this evaluation. | 09/22/2008 | Routine Inspection |
- Critical: Contamination from Employees'
- Items:
- Ready-to-eat food(s)
- Locations:
- Service area READY TO EAT FOOD(S)
- Problems:
- Handled with bare hands
- Corrections:
- Suitable utensils or single-use gloves are to be utilized.
- Comment:
- FACILITY ELECTED TO PROVIDE TONGS FOR CUSTOMERS SUGGEST SMALL SIGN "PLEASE USE TONGS FOR FRUIT", BARE HAND CONTACT WITH ALL READY TO EAT FRUIT(S) MUST BE PREVENTED MAY ELECT TO BAG APPLES AND/OR PEARS WHILE WEARING GLOVES OR PROVIDE ANOTHER MEANS
- 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: Methods-Hot Water and Chemical
- Items:
- Chlorine solution
- Locations:
- dish machine(s) sanitizer
- Problems:
- Does not allow surface temperature to reach 160 degrees f
- Corrections:
- Completely submerse equipment/utensil.
- Comment:
- INSERTED NEW CONTAINER, RAN SEVERAL TIMES TO PURGE LINE, RETESTED 100 ppm CL2 PERIODICALLY OBSERVE PROPER YELLOW COLOR OF SOLUTION AND TEST WITH STRIPS, CHLORINE SANITIZER TESTED 0 ppm CL2 CONCENTRATION APPEARED TO HAVE EXPIRED
- 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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10/22/2007 | |
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