| No violation noted during this evaluation. | 05/28/2015 | Routine |
- Critical: Good Repair and Calibration
- Items:
- Food thermometer(s)
- Problems:
- Not scaled to increments of 1 pound per square inch or smaller
- Corrections:
- Calibrate in accordance with manufacturer specifications.
- Comment:
- OBSERVED FOOD THERMOMETER'S MEASUREMENT 10 DEGREES HIGHER THAN THE FOOD TEMPERATURE. FOOD THERMOMETER BE CALIBRATED ACCORDING TO MANUFACTURER'S INSTRUCTION'S FOR ACCURACY. THERMOMETER WAS CALIBRATED AT END OF INSPECTION. CORRECTED.
- General violation description:
- 4-502.11 - (A) UTENSILS shall be maintained in a state of repair or condition that complies with the requirements specified under Parts 4-1 and 4-2 or shall be discarded. (B) FOOD TEMPERATURE MEASURING DEVICES shall be calibrated in accordance with manufacturer's specifications as necessary to ensure their accuracy. (Pf) (C) Ambient air temperature, water pressure, and water TEMPERATURE MEAURING DEVICES shall be maintained in good repair and be accurate within the intended range of use.
|
11/11/2014 | Routine |
- System Maintained in Good Repa
- Items:
- Plumbing system
- Problems:
- Not maintained
- Corrections:
- Maintain in good repair
- Comment:
- WATER ON THE HAND WASH SINK NEAR DINING AREA IS RUNNING SLOWLY ON THE HOT WATER SIDE. PLUMBING SHALL BE MAINTAINED IN GOOD REPAIR. REPAIR HAND WASH SINK. VERIFY AT NEXT INSPECTION.
- General violation description:
- 5-205.15 - A PLUMBING SYSTEM shall be: (A) Repaired according to LAW
|
05/21/2014 | Routine |
| No violation noted during this evaluation. | 11/18/2013 | Routine |
- Critical: Consumption of Animal Foods th
- Items:
- Menu advisories for raw or undercooked food(s)/ingredient(s) eggs
- Problems:
- Not provided
- Corrections:
- Provide.
- Comment:
- MENU MISSING CONSUMER ADVISORY., MENUS ADJUSTED TO PROVIDE CONSUMER ADVISORY.
- General violation description:
- 3-603.11 - Except as specified in 3-401.11(C) and Subparagraph 3-401.11(D)(3) and under 3-801.11(D), if an animal FOOD such as beef, eggs, FISH, lamb, milk, pork, POULTRY, or shellfish that is raw, undercooked, or not otherwise processed to eliminate pathogens is offered in a READY-TO-EAT form as a deli, menu, vended, or other item
|
05/20/2013 | Routine |
| No violation noted during this evaluation. | 11/09/2012 | Routine |
| No violation noted during this evaluation. | 01/24/2012 | Routine Inspection |
- Items:
- Food on display
- Problems:
- Lacking protection
- Corrections:
- Protect against contamination
- Comment:
- Cover muffins in front service area.
- General violation description:
- 3-306.11 - Except for nuts in the shell and whole, raw fruits and vegetables that are intended for hulling, peeling, or washing by the CONSUMER before consumption, FOOD on display shall be protected from contamination by the use of PACKAGING
- Items:
- Outer opening(s) door(s)
- Comment:
- keep side door closed between uses. Door was held open during inspection.
- General violation description:
- 6-202.15 - (A) Except as specified in ## (B), (C), and (E) and under # (D) of this section, outer openings of a FOOD ESTABLISHMENT shall be protected against the entry of insects and rodents by: (1) Filling or closing holes and other gaps along floors, walls, and ceilings
- Food Display
- Items:
- Food on display
- Problems:
- Lacking protection
- Corrections:
- Protect against contamination
- Comment:
- Cover muffins in front service area.
- General violation description:
- 3-306.11 - Except for nuts in the shell and whole, raw fruits and vegetables that are intended for hulling, peeling, or washing by the CONSUMER before consumption, FOOD on display shall be protected from contamination by the use of PACKAGING
- Outer Openings, Protected
- Items:
- Outer opening(s) door(s)
- Comment:
- keep side door closed between uses. Door was held open during inspection.
- General violation description:
- 6-202.15 - (A) Except as specified in ## (B), (C), and (E) and under # (D) of this section, outer openings of a FOOD ESTABLISHMENT shall be protected against the entry of insects and rodents by: (1) Filling or closing holes and other gaps along floors, walls, and ceilings
|
01/13/2011 | Routine Inspection |
- Critical: Frequency Before Use After Cle
- Comment:
- DISHMACHINE NOT SANITIZING PROPERLY. INSTALL NEW MACHINE BEFORE SCHOOL RESUMES IN FALL 2010.
- General violation description:
- 4-702.11 - UTENSILS and FOOD-CONTACT SURFACES of EQUIPMENT shall be SANITIZED before use after cleaning.
- Critical: Preventing Contamination from
- Comment:
- STUDENTS HAVE BEEN DIRECTED TO CHANGE GLOVES WHEN SOILED OR CONTAMINATED.
- 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: When to Wash
- Comment:
- STUDENTS BUSING TABLES WASH HAND BEFORE HANDLING CLEAN DISHES ETC. OR PREPARING FOOD.
- General violation description:
- 2-301.14 - FOOD EMPLOYEES shall clean their hands and exposed portions of their arms as specified under 2-301.12 immediately before engaging in FOOD preparation including working with exposed FOOD, clean EQUIPMENT and UTENSILS, and unwrapped SINGLE-SERVICE and SINGLE-USE ARTICLES and: (A) After touching bare human body parts other than clean hands and clean, exposed portionsof arms
|
05/20/2010 | Follow-up |
- Critical: Frequency Before Use After Cle
- Items:
- Clean utensil(s) and food-contact surface(s)
- Locations:
- dish machine(s)
- Problems:
- Not sanitized
- Corrections:
- Equipment/utensils must be sanitized after cleaning.
- Comment:
- THE OLDER HOBART HEAT SANITIZING WAREWASHING MACHINE DOES NOT PROPERLY SANITIZE THE EQUIPMENT, UTENSILS, DISHES. WHEN A THERMOMETER WAS PUT THROUGH THE MACHINE, IT READ 134 DEGREES AT END OF CYCLE. THE WATER MUST REACH AT LEAST 161 DEGREES FARENHEIT AT PLATE LEVEL - - - - 180 TO 194 DEGREES FARENHEIT AT THE MANIFOLD. MANUALLY SANITIZE ALL CLEANED ITEMS UNTIL THE MACHINE IS REPAIRED OR REPLACED.
- General violation description:
- 4-702.11 - UTENSILS and FOOD-CONTACT SURFACES of EQUIPMENT shall be SANITIZED before use after cleaning.
- Critical: Frequency Before Use After Cle
- Items:
- Clean utensil(s) and food-contact surface(s)
- Locations:
- dish machine(s)
- Problems:
- Not sanitized
- Corrections:
- Equipment/utensils must be sanitized after cleaning.
- Comment:
- THE OLDER HOBART HEAT SANITIZING WAREWASHING MACHINE DOES NOT PROPERLY SANITIZE THE EQUIPMENT, UTENSILS, DISHES. WHEN A THERMOMETER WAS PUT THROUGH THE MACHINE, IT READ 134 DEGREES AT END OF CYCLE. THE WATER MUST REACH AT LEAST 161 DEGREES FARENHEIT AT PLATE LEVEL - - - - 180 TO 194 DEGREES FARENHEIT AT THE MANIFOLD. MANUALLY SANITIZE ALL CLEANED ITEMS UNTIL THE MACHINE IS REPAIRED OR REPLACED.,
- General violation description:
- 4-702.11 - UTENSILS and FOOD-CONTACT SURFACES of EQUIPMENT shall be SANITIZED before use after cleaning.
- Critical: Preventing Contamination from
- Items:
- Employee(s)
- Locations:
- food prep area
- Problems:
- Handled with bare hands
- Corrections:
- Hands/arms shall be washed with soap and hot water at handsink.
- Comment:
- STUDENTS WORKING THE BREAKFAST BAR MUST BE DIRECTED TO DISCARD GLOVES WHEN THEY ARE SOILED. FOR EXAMPLE WHEN THE STUDENT TOUCHES THEIR FACE OR WIPES THE GLOVED HAND ON THEIR CLOTHES OR APRON THE GLOVE MUST BE DISCARDED AND REPLACED.
- 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: Preventing Contamination from
- Items:
- Employee(s)
- Locations:
- food prep area
- Problems:
- Handled with bare hands
- Corrections:
- Hands/arms shall be washed with soap and hot water at handsink.
- Comment:
- STUDENTS WORKING THE BREAKFAST BAR MUST BE DIRECTED TO DISCARD GLOVES WHEN THEY ARE SOILED. FOR EXAMPLE WHEN THE STUDENT TOUCHES THEIR FACE OR WIPES THE GLOVED HAND ON THEIR CLOTHES OR APRON THE GLOVE MUST BE DISCARDED AND REPLACED.,
- 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: When to Wash
- Items:
- Employee(s)
- Problems:
- Did not wash hands after handling soiled equipment, surfaces, utensils
- Corrections:
- Hands shall be washed with hot water and soap for at least 20 seconds after contamination.
- Comment:
- STUDENTS MUST BE DIRECTED TO WASH THEIR HANDS AFTER BUSING A TABLE -- BEFORE THEY HANDLE CLEAN SILVERWARE, GLASSES, DISHES, SINGLE SERVICE ITEMS, OR PUT ON CLEAN GLOVES.
- General violation description:
- 2-301.14 - FOOD EMPLOYEES shall clean their hands and exposed portions of their arms as specified under 2-301.12 immediately before engaging in FOOD preparation including working with exposed FOOD, clean EQUIPMENT and UTENSILS, and unwrapped SINGLE-SERVICE and SINGLE-USE ARTICLES and: (A) After touching bare human body parts other than clean hands and clean, exposed portionsof arms
- Critical: When to Wash
- Items:
- Employee(s)
- Problems:
- Did not wash hands after handling soiled equipment, surfaces, utensils
- Corrections:
- Hands shall be washed with hot water and soap for at least 20 seconds after contamination.
- Comment:
- STUDENTS MUST BE DIRECTED TO WASH THEIR HANDS AFTER BUSING A TABLE -- BEFORE THEY HANDLE CLEAN SILVERWARE, GLASSES, DISHES, SINGLE SERVICE ITEMS, OR PUT ON CLEAN GLOVES.,
- General violation description:
- 2-301.14 - FOOD EMPLOYEES shall clean their hands and exposed portions of their arms as specified under 2-301.12 immediately before engaging in FOOD preparation including working with exposed FOOD, clean EQUIPMENT and UTENSILS, and unwrapped SINGLE-SERVICE and SINGLE-USE ARTICLES and: (A) After touching bare human body parts other than clean hands and clean, exposed portionsof arms
- Cleaning, Frequency/Restrictio
- Items:
- Physical facilities/structures
- Problems:
- Not clean
- Corrections:
- Keep clean
- Comment:
- SWEEP THE STORE ROOM FLOOR. SWEEP THE KITCHEN FLOOR ALONG WALLS AND UNDER EQUIPMENT. REMOVE BURNT FOOD FROM INTERIOR FLOOR OF THE ANVIL OVEN.
- 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.
|
01/21/2010 | Routine Inspection |
- Critical: Cleaning Freq.,Food Contact Su
- Items:
- Food-contact surface(s) and utensil(s)
- Locations:
- kitchen cutting board(s)
- Problems:
- Not cleaned
- Corrections:
- Clean as specified above.
- Comment:
- CLEAN THE SOILED CUTTING BOARDS IN THE COOKLINE AREA BEFORE THEY ARE USED AGAIN.,
- General violation description:
- 4-602.11 - (A) EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be cleaned: (1) Except as specified in (B) of this section, before each use with a different type of raw animal FOOD such as beef, FISH, lamb, pork, or POULTRY
- Critical: Frequency Before Use After Cle
- Items:
- Clean utensil(s) and food-contact surface(s)
- Locations:
- kitchen
- Problems:
- Not sanitized
- Corrections:
- Equipment/utensils must be sanitized after cleaning.
- Comment:
- AFTER CLEANING, EQUIPMENT SUCH AS CUTTING BOARDS MUST BE SANITIZED USING WIPING CLOTHS THAT HAVE BEEN IMMERSED IN A SANITIZING SOLUTION THAT IS 200 - 400 PPM QUATS .,
- General violation description:
- 4-702.11 - UTENSILS and FOOD-CONTACT SURFACES of EQUIPMENT shall be SANITIZED before use after cleaning.
- Clean Sight/Touch-No Accum/Enc
- Items:
- Non-food contact surface(s)
- Locations:
- kitchen
- Problems:
- Soiled
- Corrections:
- Keep clean.
- Comment:
- CLEAN THE DRAWER LABELLED "CAN OPENER".
- 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
- Cooking and Baking Equipment
- Items:
- Baking and cooking equipment
- Locations:
- kitchen
- Problems:
- Not cleaned
- Corrections:
- Clean as required above.
- Comment:
- CLEAN THE SOUTH BEND OVENS. CLEAN THE AMANA COMMERCIAL MICROWAVE.
- 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.
- Wiping Cloths, Use Limitation
- Items:
- Wiping cloth(s)
- Locations:
- kitchen
- Problems:
- Used for multiple purposes
- Corrections:
- Wiping cloths shall be used for one purpose only example: wiping food spills.
- Comment:
- WIPING CLOTHS USED FOR FOOD PREP EQUIPMENT MUST BE STORED SEPARATELY IN SANITIZER SOLUTION FROM CLOTHS USED IN THE DINING AREA OR STORE ROOM.
- General violation description:
- 3-304.14 - (A) Cloths in-use for wiping food spills from TABLEWARE and carry-out containers that occur as FOOD is being served shall be: (1) Maintained dry
|
01/26/2009 | Routine Inspection |
- Exterior Ice Prohibited Ingred
- Items:
- Ice
- Locations:
- Wait station ice machine(s)
- Problems:
- Used as a cooling medium
- Corrections:
- Cannot be used for food
- Comment:
- IF POP BOTTLES ARE TO BE COOLED IN THE ICE MACHINE BIN OF ICE, THE ICE MUST NOT THEN BE USED IN GLASSES FOR BEVERAGES OR IN ANY OTHER FOOD PREPARATION. PARTIALLY CORRECTED TODAY - BOTTLE REMOVED FROM ICE.
- General violation description:
- 3-303.11 - After use as a medium for cooling the exterior surfaces of FOOD such as melons or FISH, PACKAGED FOODS such as canned BEVERAGES, or cooling coils and tubes of EQUIPMENT, ice may not be used as FOOD. (P)
- Kitchenware and Tableware
- Items:
- Kitchenware and tableware
- Locations:
- food service area Plastic tableware
- Problems:
- Allows for contamination of food-contact/lip-contact surfaces During dispensing
- Corrections:
- Handle so as to prevent contamination.
- General violation description:
- 4-904.11 - (A) SINGLE-SERVICE and SINGLE-USE ARTICLES and cleaned and SANITIZED UTENSILS shall be handled, displayed, and dispensed so that contamination of FOOD- and lip-contact surfaces is prevented. (B) Knives, forks, and spoons that are not prewrapped shall be presented so that only the handles are touched by EMPLOYEES and by CONSUMERS if CONSUMER self-service is provided. (C) Except as specified under # (B) of this section, SINGLE-SERVICE ARTICLES that are intended for FOOD- or lip-contact shall be furnished for CONSUMER self-service with the original individual wrapper intact or from an APPROVED dispenser.
- Nonfood-contact surfaces
- Items:
- Nonfood contact surface(s)
- Problems:
- Soiled
- Corrections:
- Keep clean.
- Comment:
- CLEAN THE HOOD FILTERS. CLEAN THE FAN GRIDS IN THE WALK-IN COOLER TO REMOVE MOLD.
- General violation description:
- 4-602.13 - NonFOOD-CONTACT SURFACES of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
- Outer Openings, Protected
- Items:
- Outer opening(s)
- Locations:
- kitchen Back Door
- Comment:
- OUTER OPENINGS OF A FOOD ETABLISHMENT SHALL BE PROTECTED AGAINST THE ENTRY OF RODENTS BY SELF-CLOSING, TIGHT FITTING DOORS. CLOSE THE BACK DOOR.
- General violation description:
- 6-202.15 - (A) Except as specified in ## (B), (C), and (E) and under # (D) of this section, outer openings of a FOOD ESTABLISHMENT shall be protected against the entry of insects and rodents by: (1) Filling or closing holes and other gaps along floors, walls, and ceilings
|
01/22/2008 | Routine Inspection |
- Critical: Ready-to-Eat Food, Dating
- Comment:
- INSTRUCTOR STATES ALL FOOD FOR WEEK (M-F) IS PURCHASED ON MONDAY, UNUSED FOOD IS DISCARDED ON FRIDAY. REST. IS OPEN T - TH. RECEIPTS MUST BE AVAILABLE UPON REQUEST.
- 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
- Clean Sight/Touch-No Accum/Enc
- Comment:
- WALK-IN COOLER FAN GRIDS, CEILING, COMPRESSOR CLEANED.
- 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
- Food Contact Surfaces and Uten
- Comment:
- SJIELD CLEANED.
- General violation description:
- 4-602.11 - (A) EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be cleaned: (1) Except as specified in (B) of this section, before each use with a different type of raw animal FOOD such as beef, FISH, lamb, pork, or POULTRY
- Good Repair and Proper Adjustm
- Comment:
- FILTERS PLACED IN HOOD PROPERLY.
- 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.
- Hand Cleanser, Available
- Comment:
- SEE ADDENDUM!!!!!!!!
- General violation description:
- 6-301.11 - Each HANDWASHING SINK or group of 2 adjacent HANDWASHING SINKS shall be provided with a supply of hand cleaning liquid, powder, or bar soap.(Pf)
- Hand Drying Provision
- Comment:
- SEE ADDENDUM !!!!!!!!!!!
- General violation description:
- 6-301.12 - Each HANDWASHING SINK or group of adjacent HANDWASHING SINKS shall be provided with: (A) Individual, disposable towels
- Single-Ser./Use Art., Use Limi
- Comment:
- PEPSI CRATES NO LONGER USED TO TRANSPORT ORDERS.
- General violation description:
- 4-502.13 - (A) SINGLE-SERVICE and SINGLE-USE ARTICLES may not be reused. (B) The bulk milk container dispensing tube shall be cut on the diagonal leaving no more than one inch protruding from the chilled dispensing head.
- Wiping Cloths, Use Limitation
- Comment:
- ALLEDGEDLY A CLEAN DRY CLOTH IS USED FOR EACH PLACE TO BE CLEANED -- SANITIZER IS SPRAYED ON THE SURFACE..SURFACE IS CLEANED...THEN CLOTH IS PLACED IN LAUNDRY.
- General violation description:
- 3-304.14 - (A) Cloths in-use for wiping food spills from TABLEWARE and carry-out containers that occur as FOOD is being served shall be: (1) Maintained dry
|
04/04/2007 | |
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