- Critical: Potentially Hazardous Food (Ti
- Comment:
- AT TIME OF THIS VISIT, THE COOLER ONLY HAD MUFFINS (NO DAIRY) AND FRUIT INSIDE. THE AIR TEMPERATURE WAS 42 F. INSTRUCTED PERSON IN CHARGE THAT THIS COOLER CANNOT BE USED FOR ANY POTENTIALLY HAZARDOUS FOOD UNLESS IT IS REPAIRED TO PROVIDE A FOOD CONTENT TEMPERATURE OF 41 F OR COLDER. (AIR TEMPERATURE OF 38 F OR COLDER.) ITEM CONSIDERED RESOLVED.
- 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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06/01/2015 | Follow-up |
- Critical: Potentially Hazardous Food (Ti
- Items:
- Cold food item(s)
- Locations:
- in the reach-in cooler(s)
- Problems:
- Stored above 41 degrees f
- Corrections:
- Store below 41 degrees F.
- Comment:
- A CARTON OF MILK IN THE TALL UPRIGHT "VICTORY" REACH-IN COOLER AT THE SERVING LINE WAS 44 F. SERVICE COOLER AS SOON AS POSSIBLE SO THAT ALL FOOD ITEMS ARE KEPT AT 41 F OR COLDER. A REVISIT WILL OCCUR IN 10 DAYS OR MORE TO SEE THAT THIS HAS BEEN ACCOMPLISHED.,
- 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)
|
05/19/2015 | Routine |
| No violation noted during this evaluation. | 11/13/2014 | Routine |
- Cooking and Baking Equipment
- Items:
- Microwave oven door seals and cavities
- Problems:
- Not cleaned
- Corrections:
- Clean as required above.
- 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.
- Good Repair and Proper Adjustm
- Items:
- Equipment components seals
- Problems:
- In poor repair
- Corrections:
- Repair/replace.
- Comment:
- THE NORLAKE MILK COOLER DOOR GASKET IS IN POOR CONDITION. ALL EQUIPMENT SHALL BE IN GOOD REPAIR. REPLACE DOOR GASKET IMMEDIATELY.
- 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.
|
05/21/2014 | Routine |
- Critical: Hand Drying Provision
- Items:
- Sanitary hand drying provisions disposable, paper towels
- Locations:
- kitchen Wash Room
- Problems:
- Not provided At hand sink
- Corrections:
- provide
- Comment:
- Keep a working supply of paper hand towels at the hand wash sink located in the kitchen "staff" wash room to encourage frequent and PROPER staff hand wash activities. , The Person in Charge provided a stack of paper hand towels to the kitchen lavatory at the time of todays Routine Inspection. Simply keep up with this important Food Safety & Hygiene practice.
- General violation description:
- 6-301.12 - Each HANDWASHING SINK or group of adjacent HANDWASHING SINKS shall be provided with: (A) Individual, disposable towels
- Critical: Hand Drying Provision
- Items:
- Sanitary hand drying provisions disposable, paper towels
- Locations:
- kitchen Wash Room
- Problems:
- Not provided At hand sink
- Corrections:
- provide
- Comment:
- Keep a working supply of paper hand towels at the hand wash sink located in the kitchen "staff" wash room to encourage frequent and PROPER staff hand wash activities. , The Person in Charge provided a stack of paper hand towels to the kitchen lavatory at the time of todays Routine Inspection. Simply keep up with this important Food Safety & Hygiene practice.
- General violation description:
- 6-301.12 - Each HANDWASHING SINK or group of adjacent HANDWASHING SINKS shall be provided with: (A) Individual, disposable towels
|
10/25/2013 | Routine |
| No violation noted during this evaluation. | 10/22/2012 | Routine |
| No violation noted during this evaluation. | 03/29/2012 | Routine Inspection |
- Handwashing Signage
- Items:
- Handwashing signage
- Locations:
- restroom
- Problems:
- Not provided At hand sink
- Corrections:
- provide
- Comment:
- Correction Made: Observed needed hand wash sign newly posted in the employee restroom.
- 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.
|
09/29/2011 | Routine Inspection |
- Handwashing Signage
- Items:
- Handwashing signage
- Locations:
- restroom
- Problems:
- Not provided At hand sink
- Corrections:
- provide
- Comment:
- Provide a simple sign to the staff rest room to help encourage frequent and PROPER employee hand wash proceedures.
- 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.
|
09/20/2010 | Routine Inspection |
- Employee Accommodations, Desig
- Items:
- Locker(s)/employee storage area(s)
- Locations:
- ice machine area
- Problems:
- Contaminates Equipment
- Corrections:
- Relocate to a designated area that does not contaminate items or surfaces.
- Comment:
- Keep all staff personal belonging such as keys, in one general storage location that is BELOW AND AWAY from food related equipment and surfaces.
- General violation description:
- 6-403.11 - (A) Areas designated for EMPLOYEES to eat, drink, and use tobacco shall be located so that FOOD, EQUIPMEBT, LINENS, and SINGLE-SERVICE and SINGLE-USE ARTICLES are protected from contamination. (B) Lockers or other suitable facilities shall be located in a designated room or area where contamination of FOOD, EQUIPMENT, UTENSILS, LINENS, and SINGLE-SERVICE and SINGLE-USE ARTICLES can not occur.
|
09/09/2009 | Routine Inspection |
- Handwashing Signage
- Items:
- Handwashing signage
- Locations:
- restroom
- Problems:
- Not provided At hand sink
- Corrections:
- provide
- Comment:
- Simply replace the missing 'hand wash' poster in the staff rest room.
- 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.
- Storing Refuse/Recyclables/Ret
- Items:
- Refuse/returnables/recyclables
- Locations:
- dumpster area Outside
- Problems:
- Allows for entry of insects, rodents, or other animals
- Corrections:
- Repair/replace/seal to prevent entry of pests.
- Comment:
- Keep the dumpster lids closed between uses to minimize the entry of unwanted birds / vermin looking for a free and easy meal. Simply keep lids shut and verify often.
- General violation description:
- 5-501.110 - REFUSE, recyclables, and returnable's shall be stored in receptacles or waste handling units so that they are inaccessible to insects and rodents.
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09/25/2008 | Routine Inspection |
- Nonfood-contact surfaces
- Items:
- Nonfood contact surface(s)
- Locations:
- reach in cooler(s) Fan guard
- Problems:
- With accumulation of debris
- Corrections:
- Keep clean.
- Comment:
- Keep fan guard(s) in the reach in coolers cleaner with more frequent washings to minimize accumulation of dusts.
- General violation description:
- 4-602.13 - NonFOOD-CONTACT SURFACES of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
|
10/05/2007 | |
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