HACCP: Discussed general maintenance and repair. Frozen foods frozen.
- Non-food contact surfaces designed, constructed, maintained, installed, located.
1) Seals on #6 kitchen cooler were found to be damaged. Replace.
2) Damaged non food contact container was observed in kitchen dry storage room. -Corrected by removing and discarding.
3) Cracked Ice machine baffle. Replace.
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12/1/2015 | Routine | 99 |
HACCP: Discussed and provided information on Dented Cans. Cold foods cold, frozen foods frozen.
- Non-food contact surfaces designed, constructed, maintained, installed, located.
Seals on #6 kitchen cooler were found to be damaged. Replace.
- Food contact surfaces of equipment and utensils clean
2 inch hotel pans were found placed upright with top pan soiled. Store inverted to protect food contact surfaces. -Corrected by cleaning top pan and inverting all others.
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8/5/2015 | Routine | 97 |
HACCP: Discussed and provided information on Food Handlers training.
Cold foods cold, frozen foods frozen.
Paid staff has not received Food Handlers Training. Section 750.570, addition of food handler training requirement under Subpart C: Personnel. Any paid staff who has not received FSSMC needs to have food handler training. New hire staff have 30 days from hire to complete. Correct by next routine inspection.
- Food contact surfaces designed, constructed, maintained, installed, located.
Broken plastic food container was found in back storage room. -Replace
Equipment, utensils, and single-service articles shall not impart odors, color, or taste, nor contribute to the contamination of food.
- Lighting provided as required. Fixtures shielded
Light in #10 cooler not working. Repair.
Permanently fixed artificial light sources shall be installed to provide at least 20 foot-candles of light on all food preparation surfaces and at equipment or utensil-washing work areas.
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3/26/2015 | Routine | 97 |
HACCP: Discussed and provided information on Hand Washing.
Hot foods hot, cold foods cold, frozen foods frozen.
- Single service items properly stored, handled, dispensed
Single use forks and spoons found multi-directional.
Single-service knives, forks and spoons shall be presented with the handle of the utensil towards the user unless they are pre-wrapped or pre-packaged.
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11/18/2014 | Routine | 99 |
HACCP: Discussed and provided Boil Order information.
Hot foods hot, cold foods cold, frozen foods frozen.
No violations found at this time.
No violation noted during this evaluation. | 9/19/2014 | Routine | 100 |
HACCP: Proper hand washing. Left bulletin.
Quat Sanitizer: 400 ppm Dish Machine Cl- Sanitizer: 200 ppm
- Original container, properly labeled, consumer advisory
Plastic container in dry storage room holding bulk rice is not labeled. Label all bulk product once removed from original container to prevent any mistaken identity. All foods that are not stored in their original containers and whose identity may be mistakable, shall be labeled with the common or usual name of the food.
- Food contact surfaces designed, constructed, maintained, installed, located.
1) Several plastic bulk containers holding bulk grains and food ingredients such as rice and flour in dry storage room are cracked and chipped. Ensure all food contact surfaces are maintained in good repair. 2) Ice machine interior white ledge is cracked. Maintain in good repair. Food-contact surfaces shall be smooth and easily cleanable, free of breaks, open seams, cracks, chips, pits, and similar imperfections, and free of difficult-to-clean internal corners and crevices.
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4/2/2014 | Routine | 97 |
HACCP: Proper hand washing and arranging plastic wares with handles facing the same way and presented to person.
Dish machine Cl- Sanitizer: 100 ppm Quat Sanitizer: 300 ppm
- Food contact surfaces designed, constructed, maintained, installed, located.
Interior of microwave in cafeteria area is in signifiacnt dissrepair with side melted and interior top damged with large flaking chips. Repair or replace. Food-contact surfaces shall be smooth and easily cleanable, free of breaks, open seams, cracks, chips, pits, and similar imperfections, and free of difficult-to-clean internal corners and crevices.
- Food contact surfaces of equipment and utensils clean
Interior lip of ice machine has soil build up. Clean and sanitize as often as needed to maintain clean.
The food-contact surfaces of all equipment shall be kept free of encrusted grease deposits and other accumulated soil.
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11/15/2013 | Routine | 96 |
HACCP: Sanitizer concentration in dish machine
Dish Machine Cl- Sanitizer: 100 ppm Quat Sanitizer: 300 ppm
- Food contact surfaces designed, constructed, maintained, installed, located.
White bin used to hold pinto beans in dry storage room is damaged with large side area broken/missing. Repair or replace.
Food-contact surfaces shall be smooth and easily cleanable, free of breaks, open seams, cracks, chips, pits, and similar imperfections, and free of difficult-to-clean internal corners and crevices.
- Non-food contact surfaces clean
Top of various lids holding bulk food items in dry storage room are soil build up. Clean as often as needed to maintain clean.
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.
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7/16/2013 | Routine | 97 |
HACCP: Proper Hand Washing
Cl- Sanitizing 200 ppm (Dish Machine)
Quat Sanitizing 200 ppm
No violations found at time of inspection.
No violation noted during this evaluation. | 4/2/2013 | Routine | 100 |
HACCP: Temperature of sanitizer water
cl- used in dish machine @ 100ppm
quat used in 3 compartment sink @ 200ppm
- Critical: Water source safe, hot, and cooled under pressure
rNo cold water available at handsink on cook line.
Lavatories shall be provided with hot and cold water tempered by means of a mixing valve or combination faucet.
Corrected.
- Restrooms with self-closing doors, fixtures operate properly, facility clean, supplied with hand soap, disposable towels or hand drying devices, tissue
No paper towels at dining room handsink.
- Lighting provided as required. Fixtures shielded
No light provided in mopsink room.
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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10/8/2012 | Routine | 92 |
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