- Storage of clean equipment and utensils
Observation: Storage of ice scoop on top of ice maker. Lunch program does not use ice maker as it is used by athletics. Store scoop in a manner that it is protected from contamination such as dust.
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11/19/2015 | Regular |
| No violation noted during this evaluation. | 05/08/2015 | Regular |
| No violation noted during this evaluation. | 12/08/2014 | Regular |
| No violation noted during this evaluation. | 07/03/2014 | Other |
| No violation noted during this evaluation. | 05/30/2014 | Other |
- PHF/TCS foods maintained at 41°F or below, except during preparation, cooling, cooling, or when time is used as a public health control
Observation: Federal deli case (west) running warm. Food was corrected and unit taken out of service until repairs can be completed.
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05/21/2014 | Routine |
- Discharge from eyes, nose, and mouth
- Shellstock, maintaining identification
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
- Fruits and vegetables that are cooked to hot holding are cooked to 135°F
- Eating, drinking, or using tobacco
- Clean condition-hands and arms
|
10/07/2013 | Routine |
- Shellstock, maintaining identification
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
- Fruits and vegetables that are cooked to hot holding are cooked to 135°F
- Discharge from eyes, nose, and mouth
- Eating, drinking, or using tobacco
- Clean condition-hands and arms
|
10/07/2013 | Routine |
- Warewashing equipment
cleaning agents and wash solution temperatures
- Roasts held at a temperature of 130°F or above
Deli cases running warm (may be in defrost however log cshows temp issue on 33 percent of entries). Maximum allowable temperature is 41 degrees. East unit running 60 degrees. West deli refrigerator is running 68 degrees.
- Sanitization of food contact surfaces - before use and after cleaning
Warewasher not reaching 180 in sanitizing cycle or 160 at the dish level. Wares shall be manually sanitized until warewasher is repaired. Warewasher not reaching 160 degrees in wash cycle.
|
09/19/2013 | Routine |
- Warewashing equipment
cleaning agents and wash solution temperatures
- Sanitization of food contact surfaces - before use and after cleaning
Warewasher not reaching 180 in sanitizing cycle or 160 at the dish level. Wares shall be manually sanitized until warewasher is repaired. Warewasher not reaching 160 degrees in wash cycle.
- Roasts held at a temperature of 130°F or above
Deli cases running warm (may be in defrost however log cshows temp issue on 33 percent of entries). Maximum allowable temperature is 41 degrees. East unit running 60 degrees. West deli refrigerator is running 68 degrees.
|
09/19/2013 | Routine |
- Warewashing equipment
cleaning agents and wash solution temperatures
- Food temperature measuring devices are provided and readily accessible
Provide a thermometer capable of measuring thin foods. This item was also marked on last inspection.
- Food storage - preventing contamination from the premises
Floor storage of food walk in freezer.
|
03/26/2013 | Routine |
- Food temperature measuring devices are provided and readily accessible
Provide a thermometer capable of measuring thin foods. This item was also marked on last inspection.
- Food storage - preventing contamination from the premises
Floor storage of food walk in freezer.
- Warewashing equipment
cleaning agents and wash solution temperatures
|
03/26/2013 | Routine |
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