| No violation noted during this evaluation. | 09/19/2014 | Routine |
- Pests/rodents (corrected)
Presence of pests and/or rodents in facility.
Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
Comments: Presence of gnats noted in bakery/cafe kitchen around hand sinks, in bakery lab near ice machine, and in meat/seafood lab near dish washing area. Please have professional pest control address the issue.
Location: Kitchen
- Cross-contamination (corrected)
Raw animal foods stored incorrectly over ready to eat foods and/or other raw foods.
Correction: Food shall be protected from cross contamination.
Comments: Dry storage/commissary walk-in cooler: raw shell eggs placed on shelf above ready to eat pepperoni slices on one cart prepped for a class; all other carts had shell eggs on the bottom. CORRECTED ON SITE by lab manager, thanks. Please remind all students that shell eggs should always be stored below ready to eat foods.
Location: Dry storage
- Hand sink improper usage (corrected)
Hand washing facility used for purposes other than hand washing.
Correction: A hand washing facility may not be used for purpose(s) other than hand washing.
Comments: Pastry scraps noted in bottom of hand sink near dish machine in pastry lab; chef stated no course work would have involved washing pastry from hands.Food scraps noted in bottom of hand sink by hood #1 in meat and seafood lab; chef unsure if this would have resulted form coursework or not.Please remind all students that hand sinks are to be used for hand washing only, and that the health dept. will cite it as a critical violation if food scraps, utensils, used towels, any sort of soilage not explained by kitchen activities, etc, are found in them.
- Hand sink temperature (corrected)
Hand washing facility water temperature below 100 degrees F.
Correction: Provide water having a temperature of at least 100 degrees F by means of a mixing valve.
Comments: Hand sink mixing valves had been turned to all cold water in the following areas:Bakery/cafe kitchen: hand sink by dishwasherMeat/seafood lab: hand sink by Hood #2 and hand sink by utensil/equipment storageApparently students are turning valve to cold because hot water comes out so hot. Please remind everyone that pre-mixed water at hand sinks needs to be at 100 F at all times.
- Equipment repair (corrected)
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: Dish machine in bakery/cafe kitchen is out of order at time of inspection; tech is working on it. Inspector will check sanitizing step at recheck. Fully stocked 3 bay with sanitizer at proper strength is being used for dish washing in the meantime.
Equipment: Dishmachine
- Hand sink/towels (corrected)
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Comments: Paper towels out at the following hand sinks:Hand sink on back wall of pastry labBack hand sink in meat/seafood labNote: each of these labs had 2-3 other fully stocked hand sinks within 25 feet.
- In use utensil storage
In use utensil(s) stored improperly.
Correction: During pauses in food preparation or dispensing, utensil(s) shall be stored in an approved manner.
Comments: Meat/seafood lab: Ice scoops stored on top of machine. Provide rack or clean containers for scoop storage.
Location: Meat room
Equipment: Ice machine
|
04/02/2014 | Recheck |
- Pests/rodents
Presence of pests and/or rodents in facility.
Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
Comments: Presence of gnats noted in bakery/cafe kitchen around hand sinks, in bakery lab near ice machine, and in meat/seafood lab near dish washing area. Please have professional pest control address the issue.
Location: Kitchen
- Cross-contamination (corrected on site)
Raw animal foods stored incorrectly over ready to eat foods and/or other raw foods.
Correction: Food shall be protected from cross contamination.
Comments: Dry storage/commissary walk-in cooler: raw shell eggs placed on shelf above ready to eat pepperoni slices on one cart prepped for a class; all other carts had shell eggs on the bottom. CORRECTED ON SITE by lab manager, thanks. Please remind all students that shell eggs should always be stored below ready to eat foods.
Location: Dry storage
- Hand sink improper usage
Hand washing facility used for purposes other than hand washing.
Correction: A hand washing facility may not be used for purpose(s) other than hand washing.
Comments: Pastry scraps noted in bottom of hand sink near dish machine in pastry lab; chef stated no course work would have involved washing pastry from hands.Food scraps noted in bottom of hand sink by hood #1 in meat and seafood lab; chef unsure if this would have resulted form coursework or not.Please remind all students that hand sinks are to be used for hand washing only, and that the health dept. will cite it as a critical violation if food scraps, utensils, used towels, any sort of soilage not explained by kitchen activities, etc, are found in them.
- Hand sink temperature
Hand washing facility water temperature below 100 degrees F.
Correction: Provide water having a temperature of at least 100 degrees F by means of a mixing valve.
Comments: Hand sink mixing valves had been turned to all cold water in the following areas:Bakery/cafe kitchen: hand sink by dishwasherMeat/seafood lab: hand sink by Hood #2 and hand sink by utensil/equipment storageApparently students are turning valve to cold because hot water comes out so hot. Please remind everyone that pre-mixed water at hand sinks needs to be at 100 F at all times.
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: Dish machine in bakery/cafe kitchen is out of order at time of inspection; tech is working on it. Inspector will check sanitizing step at recheck. Fully stocked 3 bay with sanitizer at proper strength is being used for dish washing in the meantime.
Equipment: Dishmachine
- Hand sink/towels
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Comments: Paper towels out at the following hand sinks:Hand sink on back wall of pastry labBack hand sink in meat/seafood labNote: each of these labs had 2-3 other fully stocked hand sinks within 25 feet.
|
03/26/2014 | Routine |
- Hand sink/soap
No hand soap provided at hand sink.
Correction: Provide soap.
Location: Kitchen (front)
Equipment: Hand sink
|
09/03/2013 | Routine |
- Chemical sanitizer concentration (corrected)
Chemical sanitizer not present, not at proper concentration, and/or temperature for in-place sanitizer, manual or machine warewashing.
Correction: Maintain sanitizer at proper concentration and temperature according to manufacturer instructions.
Comments: In place sanitizer not at proper concentration.
Location: Kitchen
|
04/16/2013 | Recheck |
- Chemical sanitizer concentration (corrected on site)
Chemical sanitizer not present, not at proper concentration, and/or temperature for in-place sanitizer, manual or machine warewashing.
Correction: Maintain sanitizer at proper concentration and temperature according to manufacturer instructions.
Comments: In place sanitizer not at proper concentration.
Location: Kitchen
|
04/08/2013 | Routine |
| No violation noted during this evaluation. | 01/31/2013 | Temp Event Routine |
- Fixed equipment spacing/sealing (corrected)
Improper installation of fixed equipment and sealing.
Correction: Fixed equipment shall be installed and sealed.
Comments: 1. Bakery Cafe: seal the base of the mop sink cabinet to the floor.OK 10/10/122. Bakery Cafe: seal the 1-comp sink to the wall.OK 10/10/123. Pastry Lab Rm 130 : seal the base of the blast chiller to the floor4. Advanced Culinary Lab Rm 219; finish install of smoker and seal to floor OK 10/10/12. Also seal around the vent where it goes through the ceiling.
Location: Bakery area
Equipment: Mop sink
- Fixed equipment spacing/sealing (corrected)
Improper installation of fixed equipment and sealing.
Correction: Fixed equipment shall be installed and sealed.
Comments: 1. Bakery Cafe: seal the base of the mop sink cabinet to the floor.OK 10/10/122. Bakery Cafe: seal the 1-comp sink to the wall.OK 10/10/123. Pastry Lab Rm 130 : seal the base of the blast chiller to the floor4. Advanced Culinary Lab Rm 219; finish install of smoker and seal to floor OK 10/10/12. Also seal around the vent where it goes through the ceiling.
Location: Bakery area
Equipment: Prep sink
- Fixed equipment spacing/sealing (corrected)
Improper installation of fixed equipment and sealing.
Correction: Fixed equipment shall be installed and sealed.
Comments: 1. Bakery Cafe: seal the base of the mop sink cabinet to the floor.OK 10/10/122. Bakery Cafe: seal the 1-comp sink to the wall.OK 10/10/123. Pastry Lab Rm 130 : seal the base of the blast chiller to the floor4. Advanced Culinary Lab Rm 219; finish install of smoker and seal to floor OK 10/10/12. Also seal around the vent where it goes through the ceiling.
Location: Kitchen
- Fixed equipment spacing/sealing (corrected)
Improper installation of fixed equipment and sealing.
Correction: Fixed equipment shall be installed and sealed.
Comments: 1. Bakery Cafe: seal the base of the mop sink cabinet to the floor.OK 10/10/122. Bakery Cafe: seal the 1-comp sink to the wall.OK 10/10/123. Pastry Lab Rm 130 : seal the base of the blast chiller to the floor4. Advanced Culinary Lab Rm 219; finish install of smoker and seal to floor OK 10/10/12. Also seal around the vent where it goes through the ceiling.
Location: Kitchen
- Plumbing system/ repair (Non-Critical) (corrected)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: 1. Advanced Culinary Lab Rm 219 standing water in floor sink. Many floor sinks need to be cleaned of construction debris.
Location: Kitchen
- Extension cords/utility lines exposed (corrected)
Utility service line(s) and pipe(s) exposed.
Correction: Utility lines and pipes may not be exposed.
Comments: 1. Advanced Culinary Lab Rm 219: power chase will go into the wall2. Culinary Lab Rm 218: water, gas and elect lines will be enclosed in a chase.
Location: Kitchen
- Extension cords/utility lines exposed (corrected)
Utility service line(s) and pipe(s) exposed.
Correction: Utility lines and pipes may not be exposed.
Comments: 1. Advanced Culinary Lab Rm 219: power chase will go into the wall2. Culinary Lab Rm 218: water, gas and elect lines will be enclosed in a chase.
Location: Kitchen
- Utility lines installed (corrected)
Utility service lines obstruct proper cleaning.
Correction: Ensure lines do not obstruct cleaning of floor wall and ceilings.
Comments: 1. In the various kitchen labs, secure the audio visual utility lines up off the floor under the prep table to provide easy cleaning.2. In the Meat Fabrication Lab Rm 135, seal around the water lines where they run through the wall (escutcheons are too small).3. In the Culinary Lab Rm 218, seal around the water and drain lines where they run through the wall (to the right of the dishwasher)
Location: Kitchen
- Utility lines installed (corrected)
Utility service lines obstruct proper cleaning.
Correction: Ensure lines do not obstruct cleaning of floor wall and ceilings.
Comments: 1. In the various kitchen labs, secure the audio visual utility lines up off the floor under the prep table to provide easy cleaning.2. In the Meat Fabrication Lab Rm 135, seal around the water lines where they run through the wall (escutcheons are too small).3. In the Culinary Lab Rm 218, seal around the water and drain lines where they run through the wall (to the right of the dishwasher)
Location: Kitchen
- Utility lines installed (corrected)
Utility service lines obstruct proper cleaning.
Correction: Ensure lines do not obstruct cleaning of floor wall and ceilings.
Comments: 1. In the various kitchen labs, secure the audio visual utility lines up off the floor under the prep table to provide easy cleaning.2. In the Meat Fabrication Lab Rm 135, seal around the water lines where they run through the wall (escutcheons are too small).3. In the Culinary Lab Rm 218, seal around the water and drain lines where they run through the wall (to the right of the dishwasher)
Location: Kitchen
- Cove molding (corrected)
Floor-wall junctures not coved.
Correction: Install cove molding.
Comments: Receiving Rm: remove tape at floor/wall junction at walk in
Location: Kitchen
- Wash temperature (corrected)
Dishmachine wash temperature too low.
Correction: Provide a wash solution temperature in accordance with data plate specifications.
Comments: 1. Pastry Lab Rm 130 dishmachine not at proper wash & rinse temp. (Hobart will be called to look at all)2. Baking Lab Rm 129 dishmachine not at proper wash & rinse temp.3. Receiving dishmachine not at proper wash & rinse temp4. Advanced Culinary Lab Rm 219 dishmachine not at proper wash & rinse temp5. Culinary Lab Rm 218 dishmachine not yet finished install6. Advanced Pastry Lab Rm 224 dishmachine not at proper wash & rinse temp.
Location: Kitchen
Equipment: Dishmachine
- Wash temperature (corrected)
Dishmachine wash temperature too low.
Correction: Provide a wash solution temperature in accordance with data plate specifications.
Comments: 1. Pastry Lab Rm 130 dishmachine not at proper wash & rinse temp. (Hobart will be called to look at all)2. Baking Lab Rm 129 dishmachine not at proper wash & rinse temp.3. Receiving dishmachine not at proper wash & rinse temp4. Advanced Culinary Lab Rm 219 dishmachine not at proper wash & rinse temp5. Culinary Lab Rm 218 dishmachine not yet finished install6. Advanced Pastry Lab Rm 224 dishmachine not at proper wash & rinse temp.
Location: Kitchen
Equipment: Dishmachine
- Wash temperature (corrected)
Dishmachine wash temperature too low.
Correction: Provide a wash solution temperature in accordance with data plate specifications.
Comments: 1. Pastry Lab Rm 130 dishmachine not at proper wash & rinse temp. (Hobart will be called to look at all)2. Baking Lab Rm 129 dishmachine not at proper wash & rinse temp.3. Receiving dishmachine not at proper wash & rinse temp4. Advanced Culinary Lab Rm 219 dishmachine not at proper wash & rinse temp5. Culinary Lab Rm 218 dishmachine not yet finished install6. Advanced Pastry Lab Rm 224 dishmachine not at proper wash & rinse temp.
Location: Kitchen
Equipment: Dishmachine
- Wash temperature (corrected)
Dishmachine wash temperature too low.
Correction: Provide a wash solution temperature in accordance with data plate specifications.
Comments: 1. Pastry Lab Rm 130 dishmachine not at proper wash & rinse temp. (Hobart will be called to look at all)2. Baking Lab Rm 129 dishmachine not at proper wash & rinse temp.3. Receiving dishmachine not at proper wash & rinse temp4. Advanced Culinary Lab Rm 219 dishmachine not at proper wash & rinse temp5. Culinary Lab Rm 218 dishmachine not yet finished install6. Advanced Pastry Lab Rm 224 dishmachine not at proper wash & rinse temp.
Location: Kitchen
Equipment: Dishmachine
- Wash temperature (corrected)
Dishmachine wash temperature too low.
Correction: Provide a wash solution temperature in accordance with data plate specifications.
Comments: 1. Pastry Lab Rm 130 dishmachine not at proper wash & rinse temp. (Hobart will be called to look at all)2. Baking Lab Rm 129 dishmachine not at proper wash & rinse temp.3. Receiving dishmachine not at proper wash & rinse temp4. Advanced Culinary Lab Rm 219 dishmachine not at proper wash & rinse temp5. Culinary Lab Rm 218 dishmachine not yet finished install6. Advanced Pastry Lab Rm 224 dishmachine not at proper wash & rinse temp.
Location: Kitchen
Equipment: Dishmachine
- Wash temperature (corrected)
Dishmachine wash temperature too low.
Correction: Provide a wash solution temperature in accordance with data plate specifications.
Comments: 1. Pastry Lab Rm 130 dishmachine not at proper wash & rinse temp. (Hobart will be called to look at all)2. Baking Lab Rm 129 dishmachine not at proper wash & rinse temp.3. Receiving dishmachine not at proper wash & rinse temp4. Advanced Culinary Lab Rm 219 dishmachine not at proper wash & rinse temp5. Culinary Lab Rm 218 dishmachine not yet finished install6. Advanced Pastry Lab Rm 224 dishmachine not at proper wash & rinse temp.
Location: Kitchen
Equipment: Dishmachine
|
01/31/2013 | Pre-Licensing Recheck |
- Time vs. temperature (corrected)
Time used as a public health control improperly implemented.
Correction: Food shall be clearly marked to identify a 4 hour discard time. Written procedures must be maintained.
Comments: MILK STORED IN THERMOS LOCATED AT SERVICE COUNTER. DOCUMENT PRODUCT WITH A FOUR HOUR DISCARD TIME.
Location: Service counter
- Eating, drinking, smoking (corrected)
Employee(s) eating, drinking, or using tobacco in food service, prep or storage area(s).
Correction: Employees shall eat, drink and use tobacco products in designated area(s). An employee may drink from a closed beverage container if contamination of food, equipment and hands is prevented.
Comments: EMPLOYEE BEVERAGES STORED IN CONTAINERS WITH OUT LIDS AND STRAWS ON CUTTING BOARD IN BACK PREP AREA. ENSURE ALL EMPLOYEE BEVERAGE CUPS ARE SUPPLIED WITH LIDS AND STRAWS AND NOT STORED ON FOOD CONTACT SURFACES.
Location: Prep area
- Contamination of sanitized tableware (corrected)
Food contact and/or lip-contact surface of a single service article, single use article, or utensil contaminated and/or unprotected.
Correction: Handle and /or store to prevent contamination.
Comments: UN WRAPPED EATING UTENSILS STORED IN BASKETS LOCATED AT SERVICE COUNTER. STORE UTENSILS IN A POSITION THAT PREVENTS POSSIBLE CONTAMINATION OF LIP CONTACT SURFACE.
- Storage of Personal Items (corrected)
Improper storage of personal item(s) with food or food contact item(s).
Correction: Store personal item(s) away from food and food related articles.
Comments: PERSONAL ITEMS SUCH AS PURSES, BOOK BAGS, ETC...STORED UNDER COUNTER TOP IN BACK PREP AREA. PROVIDE A DESIGNATED AREA FOR STORAGE OF PERSONAL ITEMS AWAY FROM FOOD PREPARATION AREA.
Location: Kitchen (back)
- Hand sink/trash can (corrected)
No waste receptacle at hand sink.
Correction: Provide waste receptacle.
Comments: TRASH CANS NOT AVAILABLE AT DESIGNATED HAND WASHING SINKS. PROVIDE TRASH CANS AT ALL HAND SINKS.
Location: Kitchen
|
12/11/2012 | Recheck |
- Time vs. temperature
Time used as a public health control improperly implemented.
Correction: Food shall be clearly marked to identify a 4 hour discard time. Written procedures must be maintained.
Comments: MILK STORED IN THERMOS LOCATED AT SERVICE COUNTER. DOCUMENT PRODUCT WITH A FOUR HOUR DISCARD TIME.
Location: Service counter
- Eating, drinking, smoking
Employee(s) eating, drinking, or using tobacco in food service, prep or storage area(s).
Correction: Employees shall eat, drink and use tobacco products in designated area(s). An employee may drink from a closed beverage container if contamination of food, equipment and hands is prevented.
Comments: EMPLOYEE BEVERAGES STORED IN CONTAINERS WITH OUT LIDS AND STRAWS ON CUTTING BOARD IN BACK PREP AREA. ENSURE ALL EMPLOYEE BEVERAGE CUPS ARE SUPPLIED WITH LIDS AND STRAWS AND NOT STORED ON FOOD CONTACT SURFACES.
Location: Prep area
- Contamination of sanitized tableware
Food contact and/or lip-contact surface of a single service article, single use article, or utensil contaminated and/or unprotected.
Correction: Handle and /or store to prevent contamination.
Comments: UN WRAPPED EATING UTENSILS STORED IN BASKETS LOCATED AT SERVICE COUNTER. STORE UTENSILS IN A POSITION THAT PREVENTS POSSIBLE CONTAMINATION OF LIP CONTACT SURFACE.
- Storage of Personal Items
Improper storage of personal item(s) with food or food contact item(s).
Correction: Store personal item(s) away from food and food related articles.
Comments: PERSONAL ITEMS SUCH AS PURSES, BOOK BAGS, ETC...STORED UNDER COUNTER TOP IN BACK PREP AREA. PROVIDE A DESIGNATED AREA FOR STORAGE OF PERSONAL ITEMS AWAY FROM FOOD PREPARATION AREA.
Location: Kitchen (back)
- Hand sink/trash can
No waste receptacle at hand sink.
Correction: Provide waste receptacle.
Comments: TRASH CANS NOT AVAILABLE AT DESIGNATED HAND WASHING SINKS. PROVIDE TRASH CANS AT ALL HAND SINKS.
Location: Kitchen
|
12/07/2012 | Routine |
- Fixed equipment spacing/sealing (corrected)
Improper installation of fixed equipment and sealing.
Correction: Fixed equipment shall be installed and sealed.
Comments: 1. Bakery Cafe: seal the base of the mop sink cabinet to the floor.OK 10/10/122. Bakery Cafe: seal the 1-comp sink to the wall.OK 10/10/123. Pastry Lab Rm 130 : seal the base of the blast chiller to the floor4. Advanced Culinary Lab Rm 219; finish install of smoker and seal to floor OK 10/10/12. Also seal around the vent where it goes through the ceiling.
Location: Bakery area
Equipment: Mop sink
- Fixed equipment spacing/sealing (corrected)
Improper installation of fixed equipment and sealing.
Correction: Fixed equipment shall be installed and sealed.
Comments: 1. Bakery Cafe: seal the base of the mop sink cabinet to the floor.OK 10/10/122. Bakery Cafe: seal the 1-comp sink to the wall.OK 10/10/123. Pastry Lab Rm 130 : seal the base of the blast chiller to the floor4. Advanced Culinary Lab Rm 219; finish install of smoker and seal to floor OK 10/10/12. Also seal around the vent where it goes through the ceiling.
Location: Bakery area
Equipment: Prep sink
- Fixed equipment spacing/sealing
Improper installation of fixed equipment and sealing.
Correction: Fixed equipment shall be installed and sealed.
Comments: 1. Bakery Cafe: seal the base of the mop sink cabinet to the floor.OK 10/10/122. Bakery Cafe: seal the 1-comp sink to the wall.OK 10/10/123. Pastry Lab Rm 130 : seal the base of the blast chiller to the floor4. Advanced Culinary Lab Rm 219; finish install of smoker and seal to floor OK 10/10/12. Also seal around the vent where it goes through the ceiling.
Location: Kitchen
- Fixed equipment spacing/sealing
Improper installation of fixed equipment and sealing.
Correction: Fixed equipment shall be installed and sealed.
Comments: 1. Bakery Cafe: seal the base of the mop sink cabinet to the floor.OK 10/10/122. Bakery Cafe: seal the 1-comp sink to the wall.OK 10/10/123. Pastry Lab Rm 130 : seal the base of the blast chiller to the floor4. Advanced Culinary Lab Rm 219; finish install of smoker and seal to floor OK 10/10/12. Also seal around the vent where it goes through the ceiling.
Location: Kitchen
- Plumbing system/ repair (Non-Critical) (corrected)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: 1. Advanced Culinary Lab Rm 219 standing water in floor sink. Many floor sinks need to be cleaned of construction debris.
Location: Kitchen
- Extension cords/utility lines exposed
Utility service line(s) and pipe(s) exposed.
Correction: Utility lines and pipes may not be exposed.
Comments: 1. Advanced Culinary Lab Rm 219: power chase will go into the wall2. Culinary Lab Rm 218: water, gas and elect lines will be enclosed in a chase.
Location: Kitchen
- Extension cords/utility lines exposed
Utility service line(s) and pipe(s) exposed.
Correction: Utility lines and pipes may not be exposed.
Comments: 1. Advanced Culinary Lab Rm 219: power chase will go into the wall2. Culinary Lab Rm 218: water, gas and elect lines will be enclosed in a chase.
Location: Kitchen
- Utility lines installed (corrected)
Utility service lines obstruct proper cleaning.
Correction: Ensure lines do not obstruct cleaning of floor wall and ceilings.
Comments: 1. In the various kitchen labs, secure the audio visual utility lines up off the floor under the prep table to provide easy cleaning.2. In the Meat Fabrication Lab Rm 135, seal around the water lines where they run through the wall (escutcheons are too small).3. In the Culinary Lab Rm 218, seal around the water and drain lines where they run through the wall (to the right of the dishwasher)
Location: Kitchen
- Utility lines installed (corrected)
Utility service lines obstruct proper cleaning.
Correction: Ensure lines do not obstruct cleaning of floor wall and ceilings.
Comments: 1. In the various kitchen labs, secure the audio visual utility lines up off the floor under the prep table to provide easy cleaning.2. In the Meat Fabrication Lab Rm 135, seal around the water lines where they run through the wall (escutcheons are too small).3. In the Culinary Lab Rm 218, seal around the water and drain lines where they run through the wall (to the right of the dishwasher)
Location: Kitchen
- Utility lines installed (corrected)
Utility service lines obstruct proper cleaning.
Correction: Ensure lines do not obstruct cleaning of floor wall and ceilings.
Comments: 1. In the various kitchen labs, secure the audio visual utility lines up off the floor under the prep table to provide easy cleaning.2. In the Meat Fabrication Lab Rm 135, seal around the water lines where they run through the wall (escutcheons are too small).3. In the Culinary Lab Rm 218, seal around the water and drain lines where they run through the wall (to the right of the dishwasher)
Location: Kitchen
- Cove molding (corrected)
Floor-wall junctures not coved.
Correction: Install cove molding.
Comments: Receiving Rm: remove tape at floor/wall junction at walk in
Location: Kitchen
- Wash temperature
Dishmachine wash temperature too low.
Correction: Provide a wash solution temperature in accordance with data plate specifications.
Comments: 1. Pastry Lab Rm 130 dishmachine not at proper wash & rinse temp. (Hobart will be called to look at all)2. Baking Lab Rm 129 dishmachine not at proper wash & rinse temp.3. Receiving dishmachine not at proper wash & rinse temp4. Advanced Culinary Lab Rm 219 dishmachine not at proper wash & rinse temp5. Culinary Lab Rm 218 dishmachine not yet finished install6. Advanced Pastry Lab Rm 224 dishmachine not at proper wash & rinse temp.
Location: Kitchen
Equipment: Dishmachine
- Wash temperature
Dishmachine wash temperature too low.
Correction: Provide a wash solution temperature in accordance with data plate specifications.
Comments: 1. Pastry Lab Rm 130 dishmachine not at proper wash & rinse temp. (Hobart will be called to look at all)2. Baking Lab Rm 129 dishmachine not at proper wash & rinse temp.3. Receiving dishmachine not at proper wash & rinse temp4. Advanced Culinary Lab Rm 219 dishmachine not at proper wash & rinse temp5. Culinary Lab Rm 218 dishmachine not yet finished install6. Advanced Pastry Lab Rm 224 dishmachine not at proper wash & rinse temp.
Location: Kitchen
Equipment: Dishmachine
- Wash temperature
Dishmachine wash temperature too low.
Correction: Provide a wash solution temperature in accordance with data plate specifications.
Comments: 1. Pastry Lab Rm 130 dishmachine not at proper wash & rinse temp. (Hobart will be called to look at all)2. Baking Lab Rm 129 dishmachine not at proper wash & rinse temp.3. Receiving dishmachine not at proper wash & rinse temp4. Advanced Culinary Lab Rm 219 dishmachine not at proper wash & rinse temp5. Culinary Lab Rm 218 dishmachine not yet finished install6. Advanced Pastry Lab Rm 224 dishmachine not at proper wash & rinse temp.
Location: Kitchen
Equipment: Dishmachine
- Wash temperature
Dishmachine wash temperature too low.
Correction: Provide a wash solution temperature in accordance with data plate specifications.
Comments: 1. Pastry Lab Rm 130 dishmachine not at proper wash & rinse temp. (Hobart will be called to look at all)2. Baking Lab Rm 129 dishmachine not at proper wash & rinse temp.3. Receiving dishmachine not at proper wash & rinse temp4. Advanced Culinary Lab Rm 219 dishmachine not at proper wash & rinse temp5. Culinary Lab Rm 218 dishmachine not yet finished install6. Advanced Pastry Lab Rm 224 dishmachine not at proper wash & rinse temp.
Location: Kitchen
Equipment: Dishmachine
- Wash temperature
Dishmachine wash temperature too low.
Correction: Provide a wash solution temperature in accordance with data plate specifications.
Comments: 1. Pastry Lab Rm 130 dishmachine not at proper wash & rinse temp. (Hobart will be called to look at all)2. Baking Lab Rm 129 dishmachine not at proper wash & rinse temp.3. Receiving dishmachine not at proper wash & rinse temp4. Advanced Culinary Lab Rm 219 dishmachine not at proper wash & rinse temp5. Culinary Lab Rm 218 dishmachine not yet finished install6. Advanced Pastry Lab Rm 224 dishmachine not at proper wash & rinse temp.
Location: Kitchen
Equipment: Dishmachine
- Wash temperature
Dishmachine wash temperature too low.
Correction: Provide a wash solution temperature in accordance with data plate specifications.
Comments: 1. Pastry Lab Rm 130 dishmachine not at proper wash & rinse temp. (Hobart will be called to look at all)2. Baking Lab Rm 129 dishmachine not at proper wash & rinse temp.3. Receiving dishmachine not at proper wash & rinse temp4. Advanced Culinary Lab Rm 219 dishmachine not at proper wash & rinse temp5. Culinary Lab Rm 218 dishmachine not yet finished install6. Advanced Pastry Lab Rm 224 dishmachine not at proper wash & rinse temp.
Location: Kitchen
Equipment: Dishmachine
|
10/10/2012 | Pre-Licensing Recheck |
- Fixed equipment spacing/sealing
Improper installation of fixed equipment and sealing.
Correction: Fixed equipment shall be installed and sealed.
Comments: 1. Bakery Cafe: seal the base of the mop sink cabinet to the floor.2. Bakery Cafe: seal the 1-comp sink to the wall.3. Pastry Lab Rm 130 : seal the base of the blast chiller to the floor4. Advanced Culinary Lab Rm 219; finish install of smoker and seal to floor.
Location: Bakery area
Equipment: Mop sink
- Fixed equipment spacing/sealing
Improper installation of fixed equipment and sealing.
Correction: Fixed equipment shall be installed and sealed.
Comments: 1. Bakery Cafe: seal the base of the mop sink cabinet to the floor.2. Bakery Cafe: seal the 1-comp sink to the wall.3. Pastry Lab Rm 130 : seal the base of the blast chiller to the floor4. Advanced Culinary Lab Rm 219; finish install of smoker and seal to floor.
Location: Bakery area
Equipment: Prep sink
- Fixed equipment spacing/sealing
Improper installation of fixed equipment and sealing.
Correction: Fixed equipment shall be installed and sealed.
Comments: 1. Bakery Cafe: seal the base of the mop sink cabinet to the floor.2. Bakery Cafe: seal the 1-comp sink to the wall.3. Pastry Lab Rm 130 : seal the base of the blast chiller to the floor4. Advanced Culinary Lab Rm 219; finish install of smoker and seal to floor.
Location: Kitchen
- Fixed equipment spacing/sealing
Improper installation of fixed equipment and sealing.
Correction: Fixed equipment shall be installed and sealed.
Comments: 1. Bakery Cafe: seal the base of the mop sink cabinet to the floor.2. Bakery Cafe: seal the 1-comp sink to the wall.3. Pastry Lab Rm 130 : seal the base of the blast chiller to the floor4. Advanced Culinary Lab Rm 219; finish install of smoker and seal to floor.
Location: Kitchen
- Plumbing system/ repair (Non-Critical)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: 1. Advanced Culinary Lab Rm 219 standing water in floor sink. Many floor sinks need to be cleaned of construction debris.
Location: Kitchen
- Extension cords/utility lines exposed
Utility service line(s) and pipe(s) exposed.
Correction: Utility lines and pipes may not be exposed.
Comments: 1. Advanced Culinary Lab Rm 219: power chase will go into the wall2. Culinary Lab Rm 218: water, gas and elect lines will be enclosed in a chase.
Location: Kitchen
- Extension cords/utility lines exposed
Utility service line(s) and pipe(s) exposed.
Correction: Utility lines and pipes may not be exposed.
Comments: 1. Advanced Culinary Lab Rm 219: power chase will go into the wall2. Culinary Lab Rm 218: water, gas and elect lines will be enclosed in a chase.
Location: Kitchen
- Utility lines installed
Utility service lines obstruct proper cleaning.
Correction: Ensure lines do not obstruct cleaning of floor wall and ceilings.
Comments: 1. In the various kitchen labs, secure the audio visual utility lines up off the floor under the prep table to provide easy cleaning.2. In the Meat Fabrication Lab Rm 135, seal around the water lines where they run through the wall (escutcheons are too small).3. In the Culinary Lab Rm 218, seal around the water and drain lines where they run through the wall (to the right of the dishwasher)
Location: Kitchen
- Utility lines installed
Utility service lines obstruct proper cleaning.
Correction: Ensure lines do not obstruct cleaning of floor wall and ceilings.
Comments: 1. In the various kitchen labs, secure the audio visual utility lines up off the floor under the prep table to provide easy cleaning.2. In the Meat Fabrication Lab Rm 135, seal around the water lines where they run through the wall (escutcheons are too small).3. In the Culinary Lab Rm 218, seal around the water and drain lines where they run through the wall (to the right of the dishwasher)
Location: Kitchen
- Utility lines installed
Utility service lines obstruct proper cleaning.
Correction: Ensure lines do not obstruct cleaning of floor wall and ceilings.
Comments: 1. In the various kitchen labs, secure the audio visual utility lines up off the floor under the prep table to provide easy cleaning.2. In the Meat Fabrication Lab Rm 135, seal around the water lines where they run through the wall (escutcheons are too small).3. In the Culinary Lab Rm 218, seal around the water and drain lines where they run through the wall (to the right of the dishwasher)
Location: Kitchen
- Cove molding
Floor-wall junctures not coved.
Correction: Install cove molding.
Comments: Receiving Rm: remove tape at floor/wall junction at walk in
Location: Kitchen
- Wash temperature
Dishmachine wash temperature too low.
Correction: Provide a wash solution temperature in accordance with data plate specifications.
Comments: 1. Pastry Lab Rm 130 dishmachine not at proper wash & rinse temp. (Hobart will be called to look at all)2. Baking Lab Rm 129 dishmachine not at proper wash & rinse temp.3. Receiving dishmachine not at proper wash & rinse temp4. Advanced Culinary Lab Rm 219 dishmachine not at proper wash & rinse temp5. Culinary Lab Rm 218 dishmachine not yet finished install6. Advanced Pastry Lab Rm 224 dishmachine not at proper wash & rinse temp.
Location: Kitchen
Equipment: Dishmachine
- Wash temperature
Dishmachine wash temperature too low.
Correction: Provide a wash solution temperature in accordance with data plate specifications.
Comments: 1. Pastry Lab Rm 130 dishmachine not at proper wash & rinse temp. (Hobart will be called to look at all)2. Baking Lab Rm 129 dishmachine not at proper wash & rinse temp.3. Receiving dishmachine not at proper wash & rinse temp4. Advanced Culinary Lab Rm 219 dishmachine not at proper wash & rinse temp5. Culinary Lab Rm 218 dishmachine not yet finished install6. Advanced Pastry Lab Rm 224 dishmachine not at proper wash & rinse temp.
Location: Kitchen
Equipment: Dishmachine
- Wash temperature
Dishmachine wash temperature too low.
Correction: Provide a wash solution temperature in accordance with data plate specifications.
Comments: 1. Pastry Lab Rm 130 dishmachine not at proper wash & rinse temp. (Hobart will be called to look at all)2. Baking Lab Rm 129 dishmachine not at proper wash & rinse temp.3. Receiving dishmachine not at proper wash & rinse temp4. Advanced Culinary Lab Rm 219 dishmachine not at proper wash & rinse temp5. Culinary Lab Rm 218 dishmachine not yet finished install6. Advanced Pastry Lab Rm 224 dishmachine not at proper wash & rinse temp.
Location: Kitchen
Equipment: Dishmachine
- Wash temperature
Dishmachine wash temperature too low.
Correction: Provide a wash solution temperature in accordance with data plate specifications.
Comments: 1. Pastry Lab Rm 130 dishmachine not at proper wash & rinse temp. (Hobart will be called to look at all)2. Baking Lab Rm 129 dishmachine not at proper wash & rinse temp.3. Receiving dishmachine not at proper wash & rinse temp4. Advanced Culinary Lab Rm 219 dishmachine not at proper wash & rinse temp5. Culinary Lab Rm 218 dishmachine not yet finished install6. Advanced Pastry Lab Rm 224 dishmachine not at proper wash & rinse temp.
Location: Kitchen
Equipment: Dishmachine
- Wash temperature
Dishmachine wash temperature too low.
Correction: Provide a wash solution temperature in accordance with data plate specifications.
Comments: 1. Pastry Lab Rm 130 dishmachine not at proper wash & rinse temp. (Hobart will be called to look at all)2. Baking Lab Rm 129 dishmachine not at proper wash & rinse temp.3. Receiving dishmachine not at proper wash & rinse temp4. Advanced Culinary Lab Rm 219 dishmachine not at proper wash & rinse temp5. Culinary Lab Rm 218 dishmachine not yet finished install6. Advanced Pastry Lab Rm 224 dishmachine not at proper wash & rinse temp.
Location: Kitchen
Equipment: Dishmachine
- Wash temperature
Dishmachine wash temperature too low.
Correction: Provide a wash solution temperature in accordance with data plate specifications.
Comments: 1. Pastry Lab Rm 130 dishmachine not at proper wash & rinse temp. (Hobart will be called to look at all)2. Baking Lab Rm 129 dishmachine not at proper wash & rinse temp.3. Receiving dishmachine not at proper wash & rinse temp4. Advanced Culinary Lab Rm 219 dishmachine not at proper wash & rinse temp5. Culinary Lab Rm 218 dishmachine not yet finished install6. Advanced Pastry Lab Rm 224 dishmachine not at proper wash & rinse temp.
Location: Kitchen
Equipment: Dishmachine
|
09/05/2012 | Pre-Licensing Recheck |
| No violation noted during this evaluation. | 08/16/2012 | Pre-Licensing |
Restaurant representatives - add corrected or new information about IVY TECH COURSES BAKERY CAFE, 2820 N MERIDIAN ST, Indianapolis, IN »