- Ventilation hood system and filters designed to be cleanable, prevent dripping, and are adequate to prevent grease or condensation from collecting on walls and ceilings
Observation: Excessive build up of dust on vents above dish-washing machine. This is REPEAT Violation,
- Certified Food Protection Manager with management and supervisory responsibility employed by the establishment
Observation: No Certified Food Protection Manager with management and supervisory responsibility employed by the establishment.
- Storage or display of food in contact with water or ice
Observation: Excessive ice buildup in chest freezer in a storage with juice area.
- Food on display is protected from contamination by consumers
Observation: No sneezing guards on food line during the serving food and students take to food from the dishes in line.
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11/02/2015 | Regular |
| No violation noted during this evaluation. | 06/25/2015 | Regular |
- Food on display is protected from contamination by consumers
Observation: No sneeze guards on food line during serving food. Must provide sneezing guard on service counter to prevent sources of contamination.
- Test kit provided and used to measure sanitizing solution concentration
Observation: Test strips were expired at time of inspection (02/2015). Must have test strips within expiration date at all times to show accuracy of concentration of sanitizer.
- Equipment location, installation, repair, and adjustment
Observation: Walk-in freezer has ice buildup condensation, not working properly and has drips from overhead air conditioning vents. Must be maintained in a state of repair and condition that meets the requirements. Manager infromed the office.
- Food temperature measuring devices are calibrated in accordance with the manufacturers specifications as necessary to ensure their accuracy
Observation: Thermometers/ measuring displays above all reach in coolers in the kitchen are not working properly (54*). Temperature measuring devices must be calibrated in accordance with manufacturer's specifications as necessary to ensure their accuracy. Person in charge has thermometers inside the coolers, however one in middle reach- in cooler tempted at 55*F. Manager informed the office to have maintenance to check that cooler.
- Sanitization methods - hot water, chemical
Observation: Sanitizer in the container was too weak. QA sanitizer concentration must be maintained between 200 to 400ppm. Check concentration with test strips after made. Corrected on site.
- 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: Food temperature was measured at 52*, 55* and 56*F in a middle reach- in cooler in the kitchen. Potentially hazardous food (PHF time/ temperature control for safety food must be maintained at least (41*F) or less. PHF such stored there as yogurt, cheese, cooked ham and hot dogs removed to another cooler. Manager informed the office to have maintenance to check that cooler. may not use this cooler to for cold holding food until fixed. Corrected on site.
- Ventilation hood system and filters designed to be cleanable, prevent dripping, and are adequate to prevent grease or condensation from collecting on walls and ceilings
Observation: Vents are dusty in: 1) Walk in freezer, 2) above dishwashing machine. Must clean off dust buildup on vents to prevent contamination as needed.
- Plumbing system repaired according to law
Observation: 1) The drain line underneath dish machine has leaks in two places. 2) The drain line below the dish washing machine is below the flood rim of the floor sink. An 1" air gap to be provided to prevent backflow contamination. Repair to maintain in good condition. Repat violation.
- Plumbing system maintained in good repair
Observation: Faucet on prep sink has leaks. Repair or fix to maintain in good condition to prevent bacteria build up and contamination.
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05/27/2015 | Regular |
- Material characteristics of non-food contact surfaces
Observation: The wooden shelving for single service utensils continue to have some peeling and showing some bare wood. Shelving shall have a smooth, cleanable and nonabsorbent surface. REPEAT VIOLATION
- Sanitization methods - hot water, chemical
Observation: QA sanitizer was too weak. QA concentration must be maintained 200 to 400ppm. Use test strips to ensure concentration after each made. Replace solution more frequently. Corrected at time of inspection.
- Posting inspection reports
Observation: Didn't have most recent inspection report posted.
- Plumbing system repaired according to law
Observation: The drain line from the dish machine is below the flood rim of the floor sink. The drain line must be cut to provide at least a 1 inch air gap to prevent backflow of waste water. REPEAT VIOLATION
- Food on display is protected from contamination by consumers
Observation: Install sneezing guard on all service counter line to prevent sources of contamination.
- Test kit provided and used to measure sanitizing solution concentration
Observation: QA test strips was expired. Replaced. Corrected at time of inspection.
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12/19/2014 | Regular |
- Drying mops
Observation: One bucket of mop water had the mop sitting in the water. After use, mops shall be placed in a position that allows them to air-dry without soiling walls,equipment or supplies. CORRECTED ON SITE.
- Backflow protection
air gap, device standard, when required
- Separating raw animal foods from raw ready to eat food and separating raw animal food from cooked ready to eat foods
Observation: A carton of eggs stored over ready to eat foods in the stainless steal cooler. The eggs were placed on the lower shelf during this inspection. CORRECTED ON SITE.
- Material characteristics of non-food contact surfaces
Observation: The wood shelving for paper products CONTINUE to have some peeling and showing some bare wood. Shelving shall have a smooth, cleanable and nonabsorbent surface. REPEAT VIOLATION
- 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: 1)This facility has two sides for serving the customers. Cut chicken was at 68 degrees and the shredded cheese waa at 59.9 degrees. The food employee stated "they were just taken out of the reach in cooler." The cooler was at 41 degrees or lower. Both food items were discarded during this inspection. The food manager and inspector discussed using chilled containers IE: place in the freezer overnight place the food item in the chilled cylinder and surround on ice and the food product should hold at least 41 degrees or lower. CORRECTED ON SITE. IN THE LETTER OF CORRECTION REFER TO ABOVE VIOLATION AND HOW THE PHF IS BEING KEPT AT LEAST 41 DEGREES OR LOWER. IF THE ABOVE SUGGESTION DOES NOT KEEP THE PHF AT 41 DEGREES OR LOWER MUST KEEP IN THE REACH IN COOLER WHICH IS EASILY ACCESSIBLE DURING THE LUNCH TIME. At both serving sides of the dining room there are reach in coolers.
- Common name-working containers
Observation: Two buckets have soapy water in the buckets but the bucket is labeled sanitizer. Shall have the chemical in the buckets which are the actual chemical in the container. CORRECTED ON SITE.
- Storage of clean equipment and utensils
Observation: A box of single service cups were stored on the floor in the dry storage. Shall keep all single service items at least 6" off the floor. CORRECTED ON SITE.
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03/14/2014 | Routine |
- Ventilation hood system and filters designed to be cleanable, prevent dripping, and are adequate to prevent grease or condensation from collecting on walls and ceilings
1) Employee RR does not have a working vent to remove odors. RR must be vented to the outside to prevent buildup of bacteria and remove odors. 2) Fans in kitchen and in dish room have dust buildup. Must keep fans clean to prevent buildup of bacteria and contamination.
- Heating, ventilating, and air conditioning systems design, installation, and cleaning
1) Employee RR does not have a working vent to remove odors. RR must be vented to the outside to prevent buildup of bacteria and remove odors. 2) Fans in kitchen and in dish room have dust buildup. Must keep fans clean to prevent buildup of bacteria and contamination.
- Roasts held at a temperature of 130°F or above
McCall 3 door cooler on line (middle) was temped @ 46*F minimum. All potentially hazardous food was removed from cooler at time of inspection. Cooler must be able to maintain 41*F or below for storage of potentially hazardous food. May not use cooler for storage of PHF until unit can maintain 41*F or below.
- Plumbing system repaired according to law
Sprayer faucet leaks in dish room. Must keep all plumbing in good working order to prevent buildup of bacteria and contamination.
- Material characteristics of non-food contact surfaces
Shelves in storage room adjacent to office are starting to peel and show bare wood. Shelves must be resurfaced or replaced to prevent buildup of bacteria and contamination.
- Backflow protection
air gap, device standard, when required
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12/04/2013 | Routine |
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
Observed lunch meat in cooler not date marked. Must date mark all ready to eat (RTE) food with date opened/prepared and then discard within 7 days unless entire contents will be used within 24 hours.
- Test kit provided and used to measure sanitizing solution concentration
Test strips were expired at time of inspection. Must have test strips within expiration date at all times to ensure adequate concentration of sanitizer. Strips were ordered at time of inspection, and will be here tomorrow.
- Plumbing system repaired according to law
Hot water faucet on sprayer sink has a leak. Must keep all plumbing in good working order to prevent contamination and buildup of bacteria.
- Material characteristics of non-food contact surfaces
1) Observed cardboard being reused in back dry storage area. Must not reuse cardboard because it is not a smooth, easily cleanable, and non absorbent surface. Must replace with material that meets all above criteria. 2) Shelves in storage room behind equipment line are peeling paint. Must resurface or repair to provide a smooth, easily cleanable, and non absorbent surface with at least two coats of light colored paint or varnish.
- Ventilation hood system and filters designed to be cleanable, prevent dripping, and are adequate to prevent grease or condensation from collecting on walls and ceilings
1) Employee RR does not have outside ventilation. RR must have ventilation to outside to prevent buildup of bacteria and odors. 2) Fans in dish room have dust buildup. Must keep clean to prevent buildup of bacteria and spread of disease.
- Backflow protection
air gap, device standard, when required
- Heating, ventilating, and air conditioning systems design, installation, and cleaning
1) Employee RR does not have outside ventilation. RR must have ventilation to outside to prevent buildup of bacteria and odors. 2) Fans in dish room have dust buildup. Must keep clean to prevent buildup of bacteria and spread of disease.
- Light bulbs, protective shielding
One light in kitchen hood (far right) does not have a cover or shatter resistant bulb. Must replace with shatter resistant bulb or adequate cover to prevent contamination.
- Designated areas for employees
use of designated areas by employees
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04/24/2013 | Routine |
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