| No violation noted during this evaluation. | 06/02/2015 | Routine |
- Critical: Potentially Hazardous Food (Ti
- Comment:
- Corrected by holding food at/below 41f in cooler. 36f observed.
- 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)
|
12/09/2014 | 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:
- IN DOWNSTAIRS SCHOOL KITCHEN 2 DOOR COOLER OBSERVED THE FOLLOWING FOOD AT 49-54F. LUNCH MEAT, RANCH DRESSING, YOGURT AND CHEESE STICKS, NACHO CHEESE, MIXED SHREDDED CHEESE, SHELL EGGS, SMALL BOWLS OF SOUP, HOT DOGS, CUT LETTUCE. DISPOSE OF NOTED FOOD. HOLD AT OR BELOW 41F. DO NOT USE COOLER FOR POTENTIALLY HAZARDOUS FOOD UNTIL REPAIRED. 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)
|
11/18/2014 | Routine |
| No violation noted during this evaluation. | 05/14/2014 | Routine |
- Critical: Ready-to-Eat, Potentially Haza
- Items:
- Ready to eat, potentially hazardous food(s)
- Locations:
- cooler(s)
- Problems:
- Beyond consume by date
- Corrections:
- Dispose of food item.
- Comment:
- RANCH DRESSING MADE IN HOUSE MARKED FOR 11-4-13. CORRECTED BY DISCARDING.
- General violation description:
- 3-501.18 - (A) A FOOD specified under 3-501.17(A) shall be discarded if not consumed within: (1) 7 calendar days from the date of preparation if the FOOD is maintained at 5C (41F) or less
- Critical: Ready-to-Eat, Potentially Haza
- Items:
- Ready to eat, potentially hazardous food(s)
- Locations:
- cooler(s)
- Problems:
- Beyond consume by date
- Corrections:
- Dispose of food item.
- Comment:
- RANCH DRESSING MADE IN HOUSE MARKED FOR 11-4-13. CORRECTED BY DISCARDING.
- General violation description:
- 3-501.18 - (A) A FOOD specified under 3-501.17(A) shall be discarded if not consumed within: (1) 7 calendar days from the date of preparation if the FOOD is maintained at 5C (41F) or less
|
11/14/2013 | Routine |
- Critical: Ready-to-Eat, Potentially Haza
- Items:
- Commercially processed ready to eat potentially hazardous food(s)
- Locations:
- Cooler/s
- Problems:
- Without date of consumption marking
- Corrections:
- Provide proper date marks as stated above.
- Comment:
- 3 CONTAINERS OF OPENED MILK NOT DATE MARKED. THE MILK HAD MANUFACTURER DATES FROM FEB, MAR, AND APR. ONE CONTAINER WAS BLOATED. THE PERSON IN CHARGE STATED THAT THE MILK WAS INADVERTENTLY LEFT IN COOLER LEFT AFTER FUNERALS. PLEASE DATE MARK THE MILK AT TIME OPENED TO BE USED WITHIN 6 DAYS AFTER OPENING, OR REMOVE FROM FACILITY THAT DAY TO PREVENT ACCIDENTAL OR INTENTIONAL USE AND POSSIBLE FOODBORNE ILLNESS/S. ALSO, PLEASE MONITOR FOOD LEFT IN KITCHEN COOLERS FOR EXPIRATION AND DISCARD WHEN EXPIRED. CORRECTED BY DISCARDING THE MILK.
- General violation description:
- 3-501.17 - (A) Except as specified in (E) of this section, refrigerated, READY-TO-EAT, POTENTIALLY HAZARDOUS FOOD prepared and held refrigerated for more than 24 hours in a FOOD ESTABLISHMENT shall be clearly marked at the time of preparation to indicate the date by which the FOOD shall be consumed which is, including the day of preparation: (1) 7 calendar days or less from the day that the FOOD is prepared, if the FOOD is maintained at 5C (41F) or less
- Critical: Ready-to-Eat, Potentially Haza
- Items:
- Commercially processed ready to eat potentially hazardous food(s)
- Locations:
- Cooler/s
- Problems:
- Without date of consumption marking
- Corrections:
- Provide proper date marks as stated above.
- Comment:
- 3 CONTAINERS OF OPENED MILK NOT DATE MARKED. THE MILK HAD MANUFACTURER DATES FROM FEB, MAR, AND APR. ONE CONTAINER WAS BLOATED. THE PERSON IN CHARGE STATED THAT THE MILK WAS INADVERTENTLY LEFT IN COOLER LEFT AFTER FUNERALS. PLEASE DATE MARK THE MILK AT TIME OPENED TO BE USED WITHIN 6 DAYS AFTER OPENING, OR REMOVE FROM FACILITY THAT DAY TO PREVENT ACCIDENTAL OR INTENTIONAL USE AND POSSIBLE FOODBORNE ILLNESS/S. ALSO, PLEASE MONITOR FOOD LEFT IN KITCHEN COOLERS FOR EXPIRATION AND DISCARD WHEN EXPIRED. CORRECTED BY DISCARDING THE MILK.
- General violation description:
- 3-501.17 - (A) Except as specified in (E) of this section, refrigerated, READY-TO-EAT, POTENTIALLY HAZARDOUS FOOD prepared and held refrigerated for more than 24 hours in a FOOD ESTABLISHMENT shall be clearly marked at the time of preparation to indicate the date by which the FOOD shall be consumed which is, including the day of preparation: (1) 7 calendar days or less from the day that the FOOD is prepared, if the FOOD is maintained at 5C (41F) or less
|
05/29/2013 | Routine |
- Handwashing Signage
- Items:
- Handwashing signage
- Locations:
- restroom(s)
- Problems:
- Not provided
- Corrections:
- Provide.
- Comment:
- No hand wash sign in women's restroom behind cafeteria. Provide.
- 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.
|
11/07/2012 | Routine Inspection |
- Critical: Backflow prevention
- Comment:
- CORRECTED: THE DRAIN FOR THE PREP SINK HAS BEEN REPAIRED AND IS NO LONGER LEAKING BOTH THE PREP SINK AND DISHMACHINE DRAINLINES HAVE BEEN PROPERLY AIR GAPPED.
- 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.
- Drying mops
- Comment:
- CORRECTED: A MOP HANGER HAS BEEN PROVIDED AT THE MOP SINK.
- General violation description:
- 6-501.16 - After use, mops shall be placed in a position that allows them to air-dry without soiling walls, EQUIPMENT, or supplies.
- Good Repair and Proper Adjustm
- Comment:
- CORRECTED: THE COMPRESSOR OF THE 2-DOOR REACH-IN COOLER HAS BEEN REPLACE AND THE UNIT IS NOW HOLDING FOOD TEMPS BELOW 41F.
- 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.
- Junctures, Coved/Enclosed/Seal
- Comment:
- CORRECTED: VINYL COVE BASE HAS BEEN INSTALLED AT THE FLOOR / WALL JUNCTURES IN THE FOOD SERVICE AREAS.
- General violation description:
- 6-201.13 - (A) In FOOD ESTABLISHMENTS in which cleaning methods other than water flushing are used for cleaning floors, the floor and wall junctures shall be coved and closed to no larger than 1 mm (one thirty-second inch). (B) The floors in FOOD ESTABLISHMENTS in which water flush cleaning methods are used shall be provided with drains and be graded to drain, and the floor and wall junctures shall be coved and SEALED.
- Surface Characteristics, Indoo
- Comment:
- CORRECTED: - THE FLOOR OF THE STORAGE ROOM HAS BEEN SEALED AND IS NOW SMOOTH AND EASILY CLEANABLE. -THE MOP SINK HAS BEEN SEALED TO THE FLOOR. -THE LIGHT FIXTURE AND CEILING TILES HAVE BEEN INSTALLED AT THE MOP ROOM. -THE LEFT SIDE OF THE VENTILATION HOOD HAS BEEN CAULKED TO THE WALL.
- General violation description:
- 6-101.11 - (A) Except as specified in # (B) of this section, materials for indoor floor, wall, and ceiling surfaces under conditions of normal use shall be: (1) SMOOTH, durable, and EASILY CLEANABLE for areas where FOOD ESTABLISHMENT operations are conducted
|
01/20/2012 | Follow-up |
- Critical: Preventing Contamination from
- Items:
- Ready-to-eat food(s)
- Locations:
- Employee(s)
- Problems:
- Handled with bare hands
- Corrections:
- Suitable utensils or single-use gloves are to be utilized.
- Comment:
- Employee handling cooked grilled cheese sandwiches with bare hands. Bare hands cannot contact ready-to-eat foods., Employee is now wearing gloves while handling ready-to-eat foods. Handout provided. VIOLATION CORRECTED.
- 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
- Sanitizing Solution Testing De
- Items:
- Sanitizer test kit chlorine
- Locations:
- kitchen
- Problems:
- Not provided
- Corrections:
- Provide.
- Comment:
- No sanitizer test kit available. Provide chlorine test strips.
- 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)
|
11/03/2011 | Routine Inspection |
- Storage of soiled linens
- Items:
- Soiled linen(s)
- Problems:
- Stored improperly
- Corrections:
- Store soiled linens in a manner that does not contaminate other items.
- Comment:
- DO NOT LEAVE DAMP, SOILED CLOTHS ON THE SINK DRAINBOARDS.
- General violation description:
- 4-803.11 - Soiled LINENS shall be kept in clean, nonabsorbent receptacles or clean, washable laundry bags and stored and transported to prevent contamination of FOOD, clean EQUIPMENT, clean UTENSILS, and SINGLE-SERVICE and SINGLE-USE ARTICLES.
|
10/21/2010 | Routine Inspection |
- Critical: Ready-to-Eat Food, Date Markin
- Items:
- In house prepared ready-to-eat potentially hazardous food(s)
- Locations:
- Cooler/s
- Problems:
- Without date of consumption marking
- Corrections:
- Provide proper date marks as stated above.
- Comment:
- WHEN A PACKAGE OF READY-TO-EAT FOOD IS OPENED AND PLACED IN A REFRIGERATOR, IF THE FOOD WILL NOT BE CONSUMED WITHIN 24 HOURS IT MUST BE DATE MARKED. FOR EXAMPLE A PACKAGE OF SLICED HAM OR A GALLON OF MILK OR A BOWL OF RAVIOLI., CORRECTED TODAY --- READY TO EAT FOODS PROPERLY DATED.
- General violation description:
- 3-501.17 - (A) Except as specified in (E) of this section, refrigerated, READY-TO-EAT, POTENTIALLY HAZARDOUS FOOD prepared and held refrigerated for more than 24 hours in a FOOD ESTABLISHMENT shall be clearly marked at the time of preparation to indicate the date by which the FOOD shall be consumed which is, including the day of preparation: (1) 7 calendar days or less from the day that the FOOD is prepared, if the FOOD is maintained at 5C (41F) or less
|
10/14/2009 | Routine Inspection |
- Clean Sight/Touch-No Accum/Enc
- Items:
- Non-food contact surface(s)
- Locations:
- kitchen
- Problems:
- Soiled
- Corrections:
- Keep clean.
- Comment:
- CLEAN THE OVEN UNDER THE GRILL. CLEAN THE COUNTER SINK BY THE 2 DOOR COOLER.
- 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
|
04/21/2009 | Routine Inspection |
- Clean Sight/Touch-No Accum/Enc
- Items:
- Non-food contact surface(s)
- Problems:
- Soiled
- Corrections:
- Keep clean.
- Comment:
- CLEAN THE RANGE OVENS. CLEAN THE WARDS FREEZER.
- 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
- Cooling, Heating, and Holding
- Items:
- Equipment
- Problems:
- Inadequate
- Corrections:
- Provide additional equipment to meet requirement above.
- Comment:
- DO NOT OVERLOAD THE KENMORE REFRIGERATOR - PROVIDE MORE REFRIGERATION SPACE.
- General violation description:
- 4-301.11 - EQUIPMENT for cooling and heating FOOD, and holding cold and hot FOOD, shall be sufficient in number and capacity to provide FOOD temperatures as specified under Chapter 3. (Pf)
- Good Repair and Proper Adjustm
- Items:
- Can opener blade(s)
- Locations:
- Can opener blade
- Problems:
- With knicks
- Corrections:
- Provide smooth, beveled edge on can opener blade.
- Comment:
- THE BLADE OF THE CAN OPENER HAS A GROOVE IN IT - NEEDS TO BE REPLACED.
- 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.
|
10/21/2008 | Routine Inspection |
- Clean Freq, Nonfood-Contact Su
- Items:
- Nonfood contact surface(s)
- Problems:
- Soiled
- Corrections:
- Keep clean.
- Comment:
- CLEAN THE RANGE DRIP PAN AND BOTH OVENS.
- General violation description:
- 4-602.13 - NonFOOD-CONTACT SURFACES of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
|
04/18/2008 | Routine Inspection |
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