- Single Service/Equipment storage (corrected)
Clean equipment, utensil(s), laundered linen(s), single service article(s), or single use article(s) stored improperly.
Correction: Clean equipment, utensil(s), laundered linen(s), single service article(s), and single use article(s) shall be stored in a clean dry location, not exposed to splash, dust, or other contamination, and at least 6 inches off floor.
Comments: Box of single service container were stored on the floor kitchen. Store 6 inches above the floor.
Location: Kitchen
- No test kit
No test kit provided and /or used to measure the concentration of sanitizer.
Correction: A test kit or other device that accurately measures the concentration in ppm of sanitizing solutions shall be provided and used.
Comments: Provide testing strip for the dishmachine and sanitizer buckets. asap
Location: Dish machine area
- Food storage (corrected)
Food stored in unprotected manner.
Correction: Food shall be protected from contamination by storing the food in a clean, dry location, not exposed to splash, dust or contamination, and six inches above the floor. Food shall be stored in packages, covered containers, or wrappings.
Comments: Box of fruit loops were stored on the floor. Store 6 inches above the floor. COS
Location: Kitchen
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08/28/2014 | Routine |
| No violation noted during this evaluation. | 03/10/2014 | Routine |
- Hair restraints
Food employees not wearing proper hair restraint.
Correction: Food employees shall wear hair restraints, such as hats, hair coverings or nets.
Comments: ALL FOOD EMPLOYEES AND VOLUNTEERS MUST WEAR HAIR RESTRAINT WHEN HANDLING FOOD. PLEASE ENSURE ALL EMPLOYEE'S AND VOLUNTEERS ARE PROVIDE WITH HAIR RESTRAINTS SUCH AS HATS, OR HAIR NETS,
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: AREA ALONG THE SLIDE UP DOORS ARE SOILED FROM AN ACCUMULATION OF FOOD DEBRIS. PLEASE KEEP AREA CLEAN TO SIGHT AND TOUCH.
Location: Dish machine area
Equipment: Dishmachine
- Non potentially hazardous food contact surface(s) soiled
Non-potentially hazardous food contact surface(s) soiled.
Correction: Clean and sanitize non-potentially hazardous food contact surfaces when contamination has occurred and at appropriate intervals.
Comments: ICE MACHINE KICK PLATE IS SOILED.
Location: Kitchen
Equipment: Ice machine
|
11/11/2013 | Routine |
- Bare hand contact (critical) (corrected)
Bare hand contact with ready to eat food.
Correction: Provide and use utensils such as gloves, deli wrap, or tongs.
Comments: EMPLOYEE USE THEIR BARE HANDS TO MAKE P&J SANDWICHES . DISCARD SANDWICHES. COS PLEASE USE TONGS, GLOVES OR DELI WRAP WHEN HANDLING READY TO EAT FOODS
|
03/04/2013 | Recheck |
- Bare hand contact (critical) (corrected)
Bare hand contact with ready to eat food.
Correction: Provide and use utensils such as gloves, deli wrap, or tongs.
Comments: EMPLOYEE USE THEIR BARE HANDS TO MAKE P&J SANDWICHES . DISCARD SANDWICHES. COS PLEASE USE TONGS, GLOVES OR DELI WRAP WHEN HANDLING READY TO EAT FOODS
|
02/25/2013 | Routine |
- Non potentially hazardous food contact surface(s) soiled
Non-potentially hazardous food contact surface(s) soiled.
Correction: Clean and sanitize non-potentially hazardous food contact surfaces when contamination has occurred and at appropriate intervals.
Comments: 1. Glass door and interior surface of the warming cabinet was soiled. Please clean more frequently.
Location: Kitchen
Equipment: Warming drawers
- Baking/cooking equipment soiled
Food contact surfaces of baking and/or cooking equipment soiled.
Correction: Clean surfaces at least every 24 hours.
Comments: 1. Microwave door and interior surface was soiled.2. Popcorn maker was soiled. Please clean more frequently
Location: Kitchen
Equipment: Microwave oven
- Baking/cooking equipment soiled
Food contact surfaces of baking and/or cooking equipment soiled.
Correction: Clean surfaces at least every 24 hours.
Comments: 1. Microwave door and interior surface was soiled.2. Popcorn maker was soiled. Please clean more frequently
Location: Kitchen
|
10/04/2012 | Routine |
- Non potentially hazardous food contact surface(s) soiled
Non-potentially hazardous food contact surface(s) soiled.
Correction: Clean and sanitize non-potentially hazardous food contact surfaces when contamination has occurred and at appropriate intervals.
Comments: 1. Heating cabinet is soiled at bottom with accumulated food debris. 2. Dish machine external surface was soiled.
Location: Kitchen
- Non potentially hazardous food contact surface(s) soiled
Non-potentially hazardous food contact surface(s) soiled.
Correction: Clean and sanitize non-potentially hazardous food contact surfaces when contamination has occurred and at appropriate intervals.
Comments: 1. Heating cabinet is soiled at bottom with accumulated food debris. 2. Dish machine external surface was soiled.
Location: Kitchen
Equipment: Dishmachine
- Plumbing system/ repair (Non-Critical)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: Repair leak.
Location: Kitchen
Equipment: Ice machine
|
03/12/2012 | Routine |
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