| No violation noted during this evaluation. | 05/28/2015 | Routine |
| No violation noted during this evaluation. | 11/17/2014 | Routine |
- Cooking and Baking Equipment
- Items:
- Microwave oven door seals and cavities
- Problems:
- Not cleaned
- Corrections:
- Clean as required above.
- Comment:
- THE INTERIOR OF THE HOT HOLDING UNIT AND THE MICROWAVE ARE UNCLEAN. ALL UNITS SHALL BE CLEANED REGULARLY/AS NEEDED. CLEAN BOTH UNITS IMMEDIATELY.
- General violation description:
- 4-602.12 - (A) The FOOD-CONTACT SURFACES of cooking and baking EQUIPMENT shall be cleaned at least every 24 hours. This section does not apply to hot oil cooking and filtering EQUIPMENT if it is cleaned as specified in Subparagraph 4-602.11(D)(6). (B) The cavities and door seals of microwave ovens shall be cleaned at least every 24 hours by using the manufacturer's recommended cleaning procedure.
|
05/16/2014 | Routine |
| No violation noted during this evaluation. | 11/22/2013 | Routine Inspection |
| No violation noted during this evaluation. | 06/03/2013 | Routine Inspection |
| No violation noted during this evaluation. | 12/11/2012 | Routine Inspection |
| No violation noted during this evaluation. | 05/24/2012 | Routine Inspection |
| No violation noted during this evaluation. | 11/10/2011 | Routine Inspection |
| No violation noted during this evaluation. | 10/18/2010 | Routine Inspection |
- Critical: Package Integrity
- Items:
- Food package(s)
- Problems:
- Dented, dented on seam or swollen
- Corrections:
- Discard.
- Comment:
- IN THE STORAGE WERE 2 DENTED CANS OF APPLESAUCE AND 1 DENTED CAN OF PEACHES. DENTED CANS ARE NOT ACCEPTABLE FOOD SOURCES. MUST BE DISCARDED OR RETURNED TO YOUR PURVEYOR FOR CREDIT., CORRECTED TODAY, CANS WERE REMOVED FROM KITCHEN.
- General violation description:
- 3-202.15 - FOOD packages shall be in good condition and protect the integrity of the contents so that the FOOD is not exposed to ADULTERATION or potential contaminants.
|
10/20/2009 | Routine Inspection |
- Clean Sight/Touch-No Accum/Enc
- Items:
- Non-food contact surface(s)
- Locations:
- kitchen
- Problems:
- Soiled
- Corrections:
- Keep clean.
- Comment:
- THE CABINETS UNDER THE SERVICE COUNTER SHALL BE CLEANED. ( THE CABINETS ARE USED BY PROGRAMS OTHER THAN THE LUNCH PROGRAM).
- 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
|
10/23/2008 | Routine Inspection |
- Nonfood-contact surfaces
- Items:
- Nonfood contact surface(s)
- Locations:
- kitchen
- Problems:
- Soiled
- Corrections:
- Keep clean.
- Comment:
- CLEAN THE TAN CAMBTO UNIT. CLEAN THE WHITE STORAGE CABINETS.
- General violation description:
- 4-602.13 - NonFOOD-CONTACT SURFACES of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
- Temperature Measuring Devices
- Items:
- Thermometer(s)
- Locations:
- kitchen 2 door cooler
- Problems:
- Broken
- Corrections:
- Repair/replace.
- Comment:
- PLACE A WORKING REFRIGERATOR THERMOMETER IN THE 2 DOOR COOLER.
- General violation description:
- 4-204.112 - (A) In a mechanically refrigerated or hot FOOD storage unit, the sensor of a TEMPERATURE MEASURING DEVICE shall be located to measure the air temperature or a simulated product temperature in the warmest part of a mechanically refrigerated unit and in the coolest part of a hot FOOD storage unit. (B) Except as specified in # (C) of this section, cold or hot holding EQUIPMENT used for POTENTIALLY HAZARDOUS FOOD (TIME/TEMPERATURE CONTROL FOR SAFETY FOOD) shall be designed to include and shall be equipped with at least one integral or permanently affixed TEMPERATURE MEASURING DEVICE that is located to allow easy viewing of the device's temperature display. (C) Paragraph (B) of this section does not apply to EQUIPMENT for which the placement of a TEMPERATURE MEASURNG DEVICE is not a practical means for measuring the ambient air surrounding the FOOD because of the design, type, and use of the EQUIPMENT, such as calrod units, heat lamps, cold plates, bainmaries, steam tables, insulated FOOD transport containers, and salad bars. (D) TEMPERATURE MEASURING DEVICES shall be designed to be easily readable. (E) FOOD TEMPERATURE MEASURING DEVICES and water TEMPERATURE MEASURING DEVICES on WAREWASHING machines shall have a numerical scale, printed record, or digital readout in increments no greater than 1°C or 2°F in the intended range of use.(Pf)
|
10/16/2007 | |
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