- Lighting intensity
Inadequate lighting intensity.
Correction: Provide adequate lighting.
Comments: One light fixture in the walk in freezer is not operational.
Location: Walk-in freezer
- Walls, floors, etc/soiled
Physical structure, walls, floors, soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: Clean wall area and floor area around/behind ice machine.
Location: Kitchen
- Thawing (corrected on site)
Potentially hazardous food(s) thawing improperly. (Under hot running water)
Correction: Thaw using one of the following methods: under refrigeration or completely submerged under running water at a temperature of 70 degrees F or below.
Comments: Corrected during inspection
Location: Kitchen
Equipment: 2-bay
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09/12/2014 | Routine |
- Toxic labeling (corrected)
Working container(s) of toxic materials not labeled with common name of contents.
Correction: Working containers used for storing poisonous or toxic materials shall be clearly and individually identified with the common name of the contents.
Comments: UNLABELED SPRAY BOTTLE ON WIRE SHELF. PLEASE LABEL ALL CHEMICAL SPRAY BOTTLESCorrected on site
Location: Kitchen
- Hand sink location blocked (corrected)
Hand washing facilities not properly located and/or accessible.
Correction: A hand washing facility shall be properly located and accessible at all times.
Comments: HANDSINK BY CAFETERIA WINDOW BLOCKED BY A TRASH CAN AND ROLLING CART. PLEASE KEEP ALL HANDSINKS ACCESSIBLE.Corrected on site.
Location: Kitchen
Equipment: Hand sink
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02/20/2014 | Recheck |
- Toxic labeling (corrected on site)
Working container(s) of toxic materials not labeled with common name of contents.
Correction: Working containers used for storing poisonous or toxic materials shall be clearly and individually identified with the common name of the contents.
Comments: UNLABELED SPRAY BOTTLE ON WIRE SHELF. PLEASE LABEL ALL CHEMICAL SPRAY BOTTLESCorrected on site
Location: Kitchen
- Hand sink location blocked (corrected on site)
Hand washing facilities not properly located and/or accessible.
Correction: A hand washing facility shall be properly located and accessible at all times.
Comments: HANDSINK BY CAFETERIA WINDOW BLOCKED BY A TRASH CAN AND ROLLING CART. PLEASE KEEP ALL HANDSINKS ACCESSIBLE.Corrected on site.
Location: Kitchen
Equipment: Hand sink
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02/14/2014 | Routine |
- 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: EMPLOYEE BEVERAGE ON DISHMACHINE AREA HANDSINK. PLEASE DO NOT STORE OR PLACE PERSONAL ITEMS IN OR ON THE HANDSINKCorrected on site
Location: Dish machine area
Equipment: Hand sink
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08/13/2013 | Recheck |
- Hand sink improper usage (corrected on site)
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: EMPLOYEE BEVERAGE ON DISHMACHINE AREA HANDSINK. PLEASE DO NOT STORE OR PLACE PERSONAL ITEMS IN OR ON THE HANDSINKCorrected on site
Location: Dish machine area
Equipment: Hand sink
|
08/07/2013 | Routine |
- Date marking (corrected)
Potentially hazardous ready-to-eat food not properly date marked.
Correction: Potentially hazardous ready-to-eat foods held more than 24 hours must be clearly marked to indicate the date of discard and held no more than 7 days at 41 degrees F.
Comments: UNPACKAGED TRAY OF DELI MEAT IN WALK-IN COOLER WITHOUT A DATE MARK
Location: Walk-in cooler
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01/30/2013 | Recheck |
- Date marking (corrected on site)
Potentially hazardous ready-to-eat food not properly date marked.
Correction: Potentially hazardous ready-to-eat foods held more than 24 hours must be clearly marked to indicate the date of discard and held no more than 7 days at 41 degrees F.
Comments: UNPACKAGED TRAY OF DELI MEAT IN WALK-IN COOLER WITHOUT A DATE MARK
Location: Walk-in cooler
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01/23/2013 | Routine |
| No violation noted during this evaluation. | 09/05/2012 | Non-Illness Complaint |
- Cold holding (corrected)
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: APPLESAUCE ON SERVINE LINE WAS AT 53 DEGREES F. IT WAS BEING STORED IN PLASTIC CUPS IN A METAL PAN THAT WAS PLACED ON TOP OF A PLASTIC COLD PACK. PLEASE MONITOR TEMPERATURES CAREFULLY IF USING THIS COLD-HOLDING METHOD TO DETERMINE IF 41 DEGREES F OR BELOW CAN BE MAINTAINED.
Location: Kitchen
- Wiping cloths / storage (corrected)
Wiping cloth(s) stored improperly.
Correction: Wet towels shall be stored in sanitizer when not in use.
Location: Kitchen
|
08/24/2012 | Recheck |
- Cold holding
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: APPLESAUCE ON SERVINE LINE WAS AT 53 DEGREES F. IT WAS BEING STORED IN PLASTIC CUPS IN A METAL PAN THAT WAS PLACED ON TOP OF A PLASTIC COLD PACK. PLEASE MONITOR TEMPERATURES CAREFULLY IF USING THIS COLD-HOLDING METHOD TO DETERMINE IF 41 DEGREES F OR BELOW CAN BE MAINTAINED.
Location: Kitchen
- Wiping cloths / storage (corrected on site)
Wiping cloth(s) stored improperly.
Correction: Wet towels shall be stored in sanitizer when not in use.
Location: Kitchen
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08/17/2012 | Routine |
- Plumbing system / repair (Critical) (corrected)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: AT THE TIME OF INSPECTION, THERE WAS NO HOT WATER. MAINTENANCE WAS WORKING ON THE PROBLEM, AND KITCHEN STAFF WAS BOILING WATER TO USE FOR MANUAL WAREWASHING*2/24: Hot water has not yet been repaired. Maintenance has ordered the necessary part to repair the water heater, and it should arrive early next week. Maintenance expects the repairs to be fully completed by the end of next week. Follow-up inspection will be performed Friday, March 2nd. Please take all steps to fully and promptly repair the issue; the kitchen staff is boiling water for warewashing and prep, but they (and the rest of school staff and students) are unable to wash their hands with hot water. It is imperative that hot water is restored as soon as possible.
Location: Kitchen
- 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.
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03/05/2012 | Recheck |
- Plumbing system / repair (Critical)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: AT THE TIME OF INSPECTION, THERE WAS NO HOT WATER. MAINTENANCE WAS WORKING ON THE PROBLEM, AND KITCHEN STAFF WAS BOILING WATER TO USE FOR MANUAL WAREWASHING*2/24: Hot water has not yet been repaired. Maintenance has ordered the necessary part to repair the water heater, and it should arrive early next week. Maintenance expects the repairs to be fully completed by the end of next week. Follow-up inspection will be performed Friday, March 2nd. Please take all steps to fully and promptly repair the issue; the kitchen staff is boiling water for warewashing and prep, but they (and the rest of school staff and students) are unable to wash their hands with hot water. It is imperative that hot water is restored as soon as possible.
Location: Kitchen
- 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.
|
03/02/2012 | Recheck |
- Plumbing system / repair (Critical)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: AT THE TIME OF INSPECTION, THERE WAS NO HOT WATER. MAINTENANCE WAS WORKING ON THE PROBLEM, AND KITCHEN STAFF WAS BOILING WATER TO USE FOR MANUAL WAREWASHING*2/24: Hot water has not yet been repaired. Maintenance has ordered the necessary part to repair the water heater, and it should arrive early next week. Maintenance expects the repairs to be fully completed by the end of next week. Follow-up inspection will be performed Friday, March 2nd. Please take all steps to fully and promptly repair the issue; the kitchen staff is boiling water for warewashing and prep, but they (and the rest of school staff and students) are unable to wash their hands with hot water. It is imperative that hot water is restored as soon as possible.
Location: Kitchen
- 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.
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02/24/2012 | Recheck |
- Plumbing system / repair (Critical)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: AT THE TIME OF INSPECTION, THERE WAS NO HOT WATER. MAINTENANCE WAS WORKING ON THE PROBLEM, AND KITCHEN STAFF WAS BOILING WATER TO USE FOR MANUAL WAREWASHING
Location: Kitchen
|
02/17/2012 | Routine |
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