HACCP: Food protection.
Quats is the sanitizer used in the establishment.
Frozen foods were frozen.
Note: As noted during the final inspection of 2013, Lydia's Lounge is no longer doing any food preparation or cooking in the main kitchen. Establishment receives pre-packaged foods only. Establishment will be switched to a medium risk and shall contact the Health Department if any further changes in food preparation occur (Manager stated that the POD may even be shut down in the future).
- Food protection during storage, prepartion, display, service, transportation
Boxes of frozen foods were found stored on the walk-in freezer floor.
Containers of food shall be stored a minimum of six inches above the floor or on easily moveable dollies, racks or pallets to protect the food from splash and other contamination, and to permit easy cleaning of the storage area
- Floors properly constructed, clean, drained
Floors in hard to reach corners and areas beneath equipment (such as ice machine) are soiled. Some tiles chipped or missing in dry storage.
Clean floors and replace missing or chipped tiles.
- Lighting provided as required. Fixtures shielded
Some light bulbs are burnt out in two different dry storage areas. Replace light bulbs.
Permanently fixed artificial light sources shall be installed to provide, at a distance of thirty inches above the floor at least 10 foot-candles of light in walk-in refrigerating units, dry food storage areas, and in all other areas to include dining areas during cleaning operations.
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2/6/2014 | Routine | 96 |
HACCP: Discussed routine and frequent hand washing.
Frozen foods are frozen.
Quats is the sanitizer used in the establishment.
Note: Lydia's lounge activities in regards to food and salad preparation have been currently suspended. The POD (Provisions On Demand) is operational during the evening hours for sandwiches and the F'real machine.
- Food contact surfaces of equipment and utensils clean
The interior of the F'real machine is soiled. The interior of the soda coolers are soiled.
Clean and sanitize all food contact surfaces routinely.
The food-contact surfaces of all equipment shall be kept free of encrusted grease deposits and other accumulated soil.
- Floors properly constructed, clean, drained
The floor under the ice machine is soiled.
Clean all floors routinely.
Floors, floor coverings, mats, and duckboard shall be maintained clean.
- Walls, ceilings, and attached equipment, properly constructed, clean
The fan cover in the walk in cooler is soiled.
Clean all fan covers routinely and maintain clean.
Walls, ceilings, and attached equipment and decorative material shall be maintained clean.
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9/18/2013 | Routine | 96 |
HACCP: Discussed proper storage of all food deliveries to ensure that they are inspected and stored properly upon receipt.
Frozen foods are frozen.
Quats is the sanitizer used in the establishment.
- Critical: Cold food at proper temperatures during storage, display, service, transport, and cold holding
A container of black beans was found with a date of 4/5/13 in the small silver cooler. Also in that cooler were hard boiled eggs from 4/8/13. Also in the cooler were a saran wrapped package of bacon stored with no label on it and a container of cut up Turkey.
Corrected
- Foods handled with minimal manual contact
A styrofoam coffee cup was found stored in the candy bag at the back storage room.
Corrected
- Non-food contact surfaces clean
The following non food contact surfaces are soiled: 1) bread storage rack by 3 compartment sink, 2) exterior of silver refrigerator, 3) under the Panasonic microwave, 4) exterior of knife rack, 5) exterior of the ice machine, 6) The lid and stirrer holder at the coffee area are soiled.
Clean and sanitize routinely.
Non-food contact surfaces of equipment shall be cleaned as often as is necessary to keep the equipment free of accumulation of dust, dirt, food particles, and other debris.
- Floors properly constructed, clean, drained
The floor by the ice machine is soiled. The floor is soiled under equipment in the kitchen area.
Clean all floors routinely.
Floors, floor coverings, mats, and duckboard shall be maintained clean.
- Walls, ceilings, and attached equipment, properly constructed, clean
Ceilings above the three compartment sink are peeling/chipping.
Repair all walls.
Walls, including non-supporting partitions, wall coverings and ceilings of walk-in refrigerating units, food-preparation areas, equipment-washing and utensil-washing areas, toilet rooms and vestibules shall be light-colored, smooth, non-absorbent and easily cleanable and in good repair.
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4/24/2013 | Routine | 90 |
HACCP: Discussed proper storage of hoses at the mop sink. Ensure that hoses are stored in such a manner as to prevent back flow, and ensure that backflow prevention devices are properly installed and maintained.
Frozen foods are frozen.
Quats is the sanitizer used in the establishment.
- Original container, properly labeled, consumer advisory
Various prepackaged retail foods are not labeled properly.
Foods that are pre-packaged in advance of retail sale shall bear the following information in English on its label: the common and/or usual name of the product
- Food protection during storage, prepartion, display, service, transportation
1) Small milk containers are stored on the floor in the walk in cooler. 2) Boxes of food/dressing are stored on the floor of the office.
Corrected
- Non-food contact surfaces clean
The food carts in the dry storage room are soiled. The middle island with the salad prep across from the 3 compartment sink is soiled.
Clean and sanitize routinely.
Non-food contact surfaces of equipment shall be cleaned as often as is necessary to keep the equipment free of accumulation of dust, dirt, food particles, and other debris.
- Walls, ceilings, and attached equipment, properly constructed, clean
The ceiling above the walk in freezer is chipping and the vent cover is in disrepair.
Repair/resurface/replace.
Walls, ceilings, and attached equipment and decorative material shall be maintained clean and in good repair.
- Rooms clean, lockers provided and used, clean
A personal coat was found hanging from storage racks in the back storage room.
Corrected
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1/23/2013 | Routine | 94 |
HACCP: Discussed labeling of smaller portioned out cream cheese and other ready to eat refrigerated foods, either label the individual containers or the whole container that the smaller containers are in.
Frozen foods are frozen.
Quats is the sanitizer used in the establishment.
- Food contact surfaces designed, constructed, maintained, installed, located.
A soufflé cup was found in the granola as a scoop.
Corrected
- Critical: Sanitizing concentration
The sanitizer bucket near the small cooler and the three compartment sink did not have any detectable sanitizer.
Corrected
- Non-food contact surfaces clean
The exterior drawers by the small cooler where sandwiches are made and the exterior of the cooler are soiled.
Clean and sanitize routinely and maintain clean.
- Plumbing installed and maintained
There is a hose from a filter that is draining into the hand wash sink. This is a potential back flow problem, however, the hose is kept out of the sink. To prevent any unnecessary issues, remove the water hose and filter.
- Critical: Outer openings protected from insects, rodent proof
A screen has not been placed at the dry storage room vent system.
A screen no less than 16 mesh to the inch shall be provided.
Will return on or after 10/2/12 to recheck. This will incur a recheck fee.
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9/25/2012 | Routine | 88 |
The establishment is approved to operate.
Provide a designated hand wash sink in the 3 compartment sink area separate from the other sink.
There is a work order for the screening.
Allowed to store overflow foods in walk in coolers from Williams Hall. Label shelving.
- Food contact surfaces of equipment and utensils clean
Clean and sanitize all surfaces prior to opening.
- Non-food contact surfaces clean
Clean and sanitize all surfaces prior to opening.
- Critical: Outer openings protected from insects, rodent proof
A work order has been placed through the university.
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8/16/2012 | Final | |
This is a change in ownership and preliminary inspection for BU-Lydia's lounge.
The building has completely been shut off from any Ansul system or gas to the kitchen. They are allowed to utilize the walk in cooler and freezer as storage for the 'POD' area and as back up for Williams hall.
The hand wash sink just behind the 3 compartment sink will be used, with an off-set paper towel dispenser.
The equipment has not yet been completely checked as the partitions are barely being set up and will be checked on Thursday. The walk in cooler and freezer are both functioning and have been cleaned. These are approved for current use of storage of food. The other equipment is not yet allowed to store the food.
Quats is the sanitizer that will be used in the establishment.
- Thermometers provided and conspicuously placed
A numerically scaled indicating thermometer/recording thermometer, accurate to plus or minus 3°F, shall be provided and conspicuously placed in each mechanical refrigerator and each hot food storage facility.
- Food contact surfaces of equipment and utensils clean
Clean and sanitize all food contact surfaces prior to opening.
The food-contact surfaces of grills, griddles, and similar cooking devices and the cavities and door seals of microwave ovens shall be cleaned at least once a day.
The food-contact surfaces of all cooking equipment shall be kept free of encrusted grease deposits and other accumulated soil.
- Non-food contact surfaces clean
Clean and sanitize all non food contact surfaces prior to opening.
Non-food contact surfaces of equipment shall be cleaned as often as is necessary to keep the equipment free of accumulation of dust, dirt, food particles, and other debris.
- Critical: Outer openings protected from insects, rodent proof
There is a fan at the rear 'prep room' (was the old kosher kitchen), that has a screen to the outer openings that is not the proper size.
Provide a new screening material to minimize the entrance of pests.
Screens for windows, doors, skylights, transoms, intake and exhaust air ducts, and other openings to the outside shall be tight fitting and free of breaks.
Screening material shall not be less than 16 meshes to the inch.
- Floors properly constructed, clean, drained
The floors throughout the establishment are soiled. The floors sinks and drains are heavily soiled.
Clean all floors and maintain clean.
Floors, floor coverings, mats, and duckboard shall be maintained clean.
- Walls, ceilings, and attached equipment, properly constructed, clean
1) The walls in various areas have holes in them, they require sealing or other method to minimize areas where pests may live.
2) Clean all walls and ceilings routinely.
Walls, ceilings, and attached equipment and decorative material shall be maintained clean.
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8/14/2012 | Preliminary | |
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