- Covering Receptacles
- Items:
- Waste container(s)/container(s)
- Problems:
- Not covered
- Corrections:
- Keep covered.
- Comment:
- OBSERVED OPEN LID ON THE SIDE OF DUMPSTER. RECEPTACLE SHALL BE KEPT CLOSED AND COVERED. LID WAS CLOSED AT INSPECTION. CORRECTED.
- General violation description:
- 5-501.113 - Receptacles and waste handling units for REFUSE, recyclables, and returnables shall be kept covered: (A) Inside the FOOD ESTABLISHMENT if the receptacles and units: (1) Contain FOOD residue and are not in continuous use
- Designation
- Items:
- Locker(s)/designated storage area(s)
- Problems:
- Not provided
- Corrections:
- Provide.
- Comment:
- OBSERVED PURSES STORED AGAINST HAND WASH SINK INSIDE KITCHEN AREA. LOCKERS OR OTHER SUITABLE STORAGE SHALL BE PROVIDED TO ORDERLY STORE PERSONAL BELONGINGS. PROVIDE. COMPLIANCE WILL BE VERIFIED AT NEXT INSPECTION.
- General violation description:
- 6-305.11 - (A) Dressing rooms or dressing areas shall be designated if EMPLOYEES routinely change their clothes in the establishment. (B) Lockers or other suitable facilities shall be provided for the orderly storage of EMPLOYEES' clothing and other possessions.
- Intensity
- Items:
- Lighting intensity
- Problems:
- Less than
- Comment:
- OBSERVED BURNT OUT LIGHT BULB INSIDE WALK-IN FREEZER. LIGHTING SHALL BE PROVIDED AT AN INTENSITY THAT WILL ALLOW FOOD EMPLOYEES TO SEE FOOD ITEMS. REPLACE LIGHT BULB. WILL VERIFY COMPLIANCE AT NEXT INSPECTION.
- General violation description:
- 6-303.11 - The light intensity shall be: (A) At least 108 lux (10 foot candles) at a distance of 75 cm (30 inches) above the floor, in walk-in refrigeration units and dry FOOD storage areas and in other areas and rooms during periods of cleaning
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05/19/2015 | Routine |
- Critical: Sanitizing Solutions, Testing
- Comment:
- QUAT TEST STRIPS ARE PROVIDED IN THE KITCHEN. CORRECTED.
- 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)
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12/09/2014 | Follow-up |
- Critical: Good Repair and Calibration
- Comment:
- DIGITAL THERMOMETERS ARE PROVIDED. 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.
- Critical: Potentially Hazardous Food (Ti
- Comment:
- MILK IS 38*F INSIDE MILK COOLER. CORRECTED.
- 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)
- Critical: Sanitizing Solutions, Testing
- Comment:
- OBSERVED NO QUAT TEST STRIPS FOR SANITIZING SOLUTION. PROVIDE TEST STRIPS IMMEDIATELY.,
- 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)
- Good Repair and Proper Adjustm
- Comment:
- COOLER'S LEFT HAND SIDE DOOR HANDLE IS FIXED. CORRECTED.
- 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.
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12/02/2014 | Follow-up |
- 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 THERMOMETERS BEING IMPROPERLY CALIBRATED BY KITCHEN STAFF. A FOOD THERMOMETER SHALL BE CALIBRATED BY EITHER THE ICE METHOD OR BOILING METHOD. IT IS RECOMMENDED THAT THE SCHOOL PURCHASE A DIGITAL FOOD THERMOMETER AND FOLLOW THE MANUFACTURER'S INSTRUCTIONS FOR NECESSARY CALIBRATIONS. FOLLOW UP WITHIN 10 DAYS.,
- 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.
- Critical: Potentially Hazardous Food (Ti
- Items:
- Cold food item(s)
- Problems:
- Stored above 41 degrees f
- Corrections:
- Store below 41 degrees F.
- Comment:
- OBSERVED MILK AT 47*F-48*F INSIDE MILK COOLER IN CAFETERIA. EXCEPT DURING PREPARATION, COOKING, COOLING, OR WHEN TIME IS USED AS A PUBLIC HEALTH CONTROL POTENTIALLY HAZARDOUS FOODS(PHF) SHALL BE MAINTAINED AT 41*F OR LESS FOR COLD HOLDING. KEEP PHF AT 41*F OR LESS. FOLLOW UP WITHIN 10 DAYS., OBSERVED MILK AT 47*F-48*F INSIDE MILK COOLER IN CAFETERIA. EXCEPT DURING PREPARATION, COOKING, COOLING, OR WHEN TIME IS USED AS A PUBLIC HEALTH CONTROL POTENTIALLY HAZARDOUS FOODS(PHF) SHALL BE MAINTAINED AT 41*F OR LESS FOR COLD HOLDING. REMAINING MILK WAS DISCARDED DURING INSPECTION. KEEP PHF AT 41*F OR LESS. FOLLOW UP WITHIN 10 DAYS.,
- 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)
- Critical: Sanitizing Solutions, Testing
- Items:
- Sanitizer test kit
- Problems:
- Not provided
- Corrections:
- Provide.
- Comment:
- OBSERVED NO QUAT TEST STRIPS INSIDE SCHOOL KITCHEN. A TEST KIT IS NEEDED TO ENSURE THE ACCURACY OF SANITIZING SOLUTION IN MG/L. FOLLOW UP WITHIN 10 DAYS., ,
- 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)
- Good Repair and Proper Adjustm
- Items:
- Equipment
- Problems:
- In poor repair
- Corrections:
- Repair/replace.
- Comment:
- OBSERVED BROKEN DOOR HANDLE ON LEFT-HAND SIDE OF UPRIGHT MILK COOLER IN CAFETERIA. EQUIPMENT SHALL BE MAINTAINED IN GOOD REPAIR. REPAIR OR REPLACE DOOR HANDLE. VERIFY CORRECTION AT NEXT INSPECTION. ,
- 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.
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11/24/2014 | Routine |
- Critical: Cooling, Heating, and Holding
- Comment:
- THE AMBIENT TEMPERATURE OF THE COOLER IS 31 F. CORRECTED.
- 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)
- Critical: Potentially Hazardous Food (Ti
- Comment:
- MILK IS AT 31 F INSIDE COOLER NEXT TO THE WARMER LOCATED IN THE KITCHEN AREA. CORRECTED.
- 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)
- Repairing
- Comment:
- DRY WALL IS REPAIRED COMPLETELY AND CEILING TILE IS IN PLACE OVER DRY STORAGE. CORRECTED.
- General violation description:
- 6-501.11 - PHYSICAL FACILITIES shall be maintained in good repair.
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06/13/2014 | Follow-up |
- Critical: Handwashing Sinks
- Comment:
- A HANDWASHING SINK IS AVAILABLE IN KITCHEN AREA. MAINTENANCE HAS INSTALLED A NEW HANDWASHING SINK. CORRECTED.
- General violation description:
- 5-204.11 - Placement A handwashing facility shall be located: (A) To allow convenient use by EMPLOYEES in FOOD preparation, FOOD dispensing, and WAREWASHING areas
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06/09/2014 | Follow-up |
- Critical: Cooling, Heating, and Holding
- Items:
- Equipment
- Problems:
- Inadequate
- Corrections:
- Provide additional equipment to meet requirement above.
- Comment:
- BEVERAGE MACHINE IN KITCHEN AREA NEXT TO WARMER HAS AN AMBIENT TEMPERATURE OF 49 F AND IS NOT KEEPING MILK COLD FOR COLD HOLDING. EQUIPMENT FOR COLD HOLDING SHALL BE SUFFICIENT IN CAPACITY TO PROVIDE FOOD TEMPERATURE FOR COLD HOLDING. REPLACE OR REPAIR EQUIPMENT. FOLLOW UP WITHIN 10 DAYS.,
- 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)
- Critical: Handwashing Sinks
- Items:
- Handwashing sink(s)
- Problems:
- Not provided
- Corrections:
- Provide hand sink in same room as food handling.
- Comment:
- THERE IS NO HAND WASHING SINK IMMEDIATELY AVAILABLE TO FOOD EMPLOYEES FOR WASHING HANDS. EMPLOYEES ARE WASHING HANDS IN GIRL'S BATHROOM. A HAND WASHING SINK SHALL BE LOCATED TO ALLOW CONVENIENT USE FOR EMPLOYEES IN FOOD PREPARATION, FOOD DISPENSING, AND WAREWASHING AREAS. PROVIDE HANDWASHING SINK. FOLLOW UP WITHIN 10 DAYS.,
- General violation description:
- 5-204.11 - Placement A handwashing facility shall be located: (A) To allow convenient use by EMPLOYEES in FOOD preparation, FOOD dispensing, and WAREWASHING areas
- Critical: Potentially Hazardous Food (Ti
- Items:
- Cold food item(s)
- Problems:
- Stored above 41 degrees f
- Corrections:
- Store below 41 degrees F.
- Comment:
- MILK INSIDE BEVERAGE COOLER WAS 50 F NEXT TO KITCHEN WARMER. EXCEPT DURING PREPARATION, COOLING, COOKING, OR WHEN TIME IS USED AS A PUBLIC HEALTH CONTROL POTENTIALLY HAZARDOUS FOODS(PHF) MUST BE HELD 41 F OR LESS. KEEP PHF AT 41 F OR LESS. MILK WILL NOT BE USED IN BEVERAGE COOLER. DISCARD. FOLLOW UP WITHIN 10 DAYS.,
- 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)
- Repairing
- Items:
- Physical facilities
- Problems:
- In poor repair
- Corrections:
- Repair/replace.
- Comment:
- OBSERVED DRY WALL MISSING FROM WALL NEAR 3 COMPARTMENT SINK. CEILING TILES NEED TO BE REPLACED OVER DRY STORAGE AND NEAR THE 3 COMPARTMENT SINK. PHYSICAL FACILITIES SHALL BE MAINTAINED IN GOOD REPAIR. REPAIR FACILITY. VERIFY COMPLIANCE AT NEXT INSPECTION.,
- General violation description:
- 6-501.11 - PHYSICAL FACILITIES shall be maintained in good repair.
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06/04/2014 | Routine |
| No violation noted during this evaluation. | 12/06/2013 | Routine |
| No violation noted during this evaluation. | 11/16/2012 | Routine |
| No violation noted during this evaluation. | 04/26/2012 | Routine Inspection |
- Sanitizing Solution Testing De
- Items:
- Sanitizer test kit chlorine
- Problems:
- Not provided
- Corrections:
- Provide.
- Comment:
- PROVIDE CHLORINE TEST STRIPS FOR THREE COMPARTMENT SINK, CHLORINE MUST BE 50-100 PPM FOR PROPER SANITIZING. CORRECT BY NEXT INSPECTION.
- 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)
|
04/28/2011 | Routine Inspection |
| No violation noted during this evaluation. | 05/04/2010 | Follow-up |
- Critical: Hot and cold holding
- Items:
- Cold food item(s)
- Locations:
- kitchen PHF
- Problems:
- Stored above 41 degrees f
- Corrections:
- Store below 41 degrees F.
- Comment:
- PASTA SALAD (CONTAINS SALAMI, SLICED TOMATOES) TESTED 52 F FACILITY EXPLAINED THAT THEY KEEP THE SAME "DISH" FOR ALL FOUR LUNCH PERIODS AND THE TIME PERIOD IS 11 AM TILL 1 PM THEREFORE, THE CORRECTION WOULD BE TO PROPERLY DOCUMENT THE TIME EVERY DAY IN WRITING BY MAKING A " MENTAL NOTE " OF THE TIME THAT THE DISH IS TAKEN FROM REFRIGERATION AND MAKING A WRITTEN RECORD OF THE TIME THAT IS FOUR HOURS LATER ALSO, INCLUDE ANY PHF'S AT PORTABLE DISPLAY TABLE ON THE STANDARD OPERATRING PROCEDURE AND FOLLOW THE SAME DOCUMENTATION SYSTEM 3-501.19 PROVIDED WCHD WILL BE PROVIDED A COPY EITHER BY FAX OR E-MAIL WHICH CAN ACT AS THE FOLLOW-UP
- 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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04/26/2010 | Routine Inspection |
- Using a Handwashing Sink
- Items:
- Handwashing sink(s)
- Locations:
- kitchen Hand wash sink(s)
- Problems:
- Not easily accessible
- Corrections:
- Make easily accessible.
- Comment:
- HANDSINK ACCESS BLOCKED BY BOXES PLEASE ALWAYS KEEP FLOOR DIRECTLY IN FRONT OF SINK CLEAR TO ENABLE HANDWASHING
- 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)
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04/20/2009 | Routine Inspection |
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