| No violation noted during this evaluation. | 06/02/2015 | Routine |
| No violation noted during this evaluation. | 10/02/2014 | Routine |
- Critical: Package Integrity
- Items:
- Food package(s)
- Problems:
- Dented, dented on seam or swollen
- Corrections:
- Discard.
- Comment:
- One Cheddar Cheese Can was dented on the seam. Dent on the seam may allow out side contaminants (bacteria) into the food and contaminates the food. Any micro opening can not be seen with naked eye. Discard or return the dented or bulged cans to the supplier. The can was separated to return to the supplier. Violation was corrected by education.
- 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.
|
04/08/2014 | Routine Inspection |
- Critical: Using a Handwashing Sink
- Items:
- Handwashing sink(s)
- Problems:
- Not accessible
- Corrections:
- Handwashing sinks are to be accessible for use at all times
- Comment:
- THE HAND WASH STATION WAS BLOCKED WITH A CART. DO NOT BLOCK HAND WASH STATION AT ANY TIME. AT THE TIME OF INSPECTION THE CART WAS REMOVED AND THE VIOLATION WAS CORRECTED.
- General violation description:
- 5-205.11 - (A) A HANDWASHING SINK shall be maintained so that it is accessible at all times for EMPLOYEE use. (Pf) (B) A HANDWASHING SINK may not be used for purposes other than handwashing. (Pf) (C) An automatic handwashing facility shall be used in accordance with manufacturer's instructions. (Pf)
|
10/24/2013 | Routine Inspection |
| No violation noted during this evaluation. | 10/10/2012 | Routine |
- Consumer Self-Service Operatio
- Items:
- Salad bar/ buffet
- Locations:
- serving line
- Problems:
- Not monitored
- Corrections:
- Provide personnel to monitor during service operations.
- Comment:
- OBSERVED TONGS WITH HANDLES IN THE SALAD LETTUCE AND SPOON HANDLE IN THE PEAS AT THE SERVING LINE. PROVIDE ADEQUATE MONITORING, AND EITHER HOLDERS FOR THE UTENSILS, OR PROVIDE SHORTER FOOD CONTAINERS AND/OR LONGER UTENSIL HANDLES TO REDUCE THE LIKELIHOOD OF THE HANDLES DROPPING INTO THE FOOD (IE: THE HANDLES WOULD BE TO LONG TO FIT INTO THE CONTAINERS).
- General violation description:
- 3-306.13 - (A) Raw, unPACKAGED animal FOOD, such as beef, lamb, pork, POULTRY, and FISH may not be offered for CONSUMER self-service. This paragraph does not apply to CONSUMER self-service of READY-TO- EAT FOODS at buffets or salad bars that serve FOODS such as sushi or raw shellfish
|
10/18/2011 | Routine Inspection |
| No violation noted during this evaluation. | 10/18/2010 | Routine Inspection |
| No violation noted during this evaluation. | 10/23/2009 | Routine Inspection |
- Clean Sight/Touch-No Accum/Enc
- Items:
- Non-food contact surface(s)
- Problems:
- Soiled
- Corrections:
- Keep clean.
- Comment:
- CLEAN THE BASKET USED TO HOLD PRE-PACKAGED TABLEWARE.
- 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
|
10/16/2008 | Routine Inspection |
- Critical: Hot and cold holding
- Comment:
- HOT HOLDING IS IN ALUMINUM PANS PLACED IN OVEN, BROUGHT OUT TO SERVE STUDENTS THEN RETURNED TO OVEN IF FOOD REMAINS. OVEN WAS AT 175 DEGREES TODAY.
- 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)
|
11/07/2007 | |
- Critical: Hot and cold holding
- Items:
- Hot food item(s)
- Locations:
- food service area
- Problems:
- Stored above 41 degrees f
- Corrections:
- Store above 140 degrees F.
- Comment:
- THE LUNCH PROGRAM SERVES APPROX. 115 LUNCHES THE FIRST PERIOD AND 100 LUNCHES THE SECOND. ADEQUATE EQUIPMENT DOES NOT EXIST TO HOLD FOODS SUCH AS CHICKEN SANDWICHES AT 141 DEGREES. ALTHOUGH THE FOOD CAN BE HELD OUT OF TEMP. FOR UP TO 4 HOURS PROVIDED A WRITTEN OPERATING PROCEDUREEXISTS AND IS FOLLOWED, THE POPULATION BEING SERVED IS CONSIDERED TO BE "AT RISK", A WARMER CABINET TO HOLD THE HOT FOODS AT 141 DEGREES OR ABOVE IS STRONGLY RECOMMENDED. TO CORRECT THIS VIOLATION PROVIDE HOT HOLDING EQUIPMENT OR DEVELOP A "SOP" AND TRAIN THE EMPLOYEES PROPERLY.,
- 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)
- Cooling/heating/Holding Capaci
- Items:
- Equipment
- Locations:
- food service area food warmer
- Problems:
- Not provided
- Corrections:
- Provide.
- Comment:
- SEE COMMENTS FOR 3-501.16
- 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.
- 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.
|
10/05/2007 | |
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