- SECTION XVI: GENERAL COMMENTS
NO VIOLATIONS OBSERVEDNOTESFREEZER @ -7REFRIGERATOR @ 36; 37MILK MACHINES @ 35. 39REVIEWED NEW HEALTH REQUIREMENT THAT DOES NOT ALLOW BARE HAND CONTACT WITH READY TO EAT FOODS.NO FAILED EXAMS; NO ADDITIONAL CFPM'SFOODS ARE ROTATED FIRST IN ; FIRST OUT
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2/10/2016 | Routine Inspection 1st | 100 |
- [1] Rooms clean; lockers provided; facilities clean; properly located
PURSE STORED ON TOP OF FOOD IN DRY STORAGE ROOM. STORE PERSONAL ITEMS DOWN BELOW AND AWAY FROM FOOD. IMMEDIATELY CORRECTED.
- General Comments that relate to this Inspection
NOTES:REVIEWED NEW HEALTH REQUIREMENT THAT DOES NOT ALLOW BARE HAND CONTACT WITH READY TO EAT FOODs.REFRIGERATION TEMPERATURES MET OUR REQUIREMENTS.PIZZA @ 146 DEGREESREFRIGERATION TEMPERATURES NEED TO BE RECORDED AT THE BEGINNING OF THE WORK SHIFT.
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8/12/2015 | Routine Inspection 2nd | 99 |
- General Comments that relate to this Inspection
NO VIOLATIONS OBSERVED.NOTES:FREEZER @ -8 DEGREESREFRIGERATOR @ 37 DEGREESMILK REFRIGERATORS @ 34; 38 DEGREESEMPHASIZED FREQUENT HANDWASHING.
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2/11/2015 | Routine Inspection 1st | 100 |
- General Comments that relate to this Inspection
NO VIOLATIONS OBSERVED.NOTES:FREQUENT HANDWASHING WAS EMPHASIZED AS WELL AS THE NEED TO WEAR GLOVES WHEN HANDLING READY TO EAT FOODS. EMPLOYEES EXHIBITING GASTROINTESTINAL SYMPTOMS (FEVER; VOMITING; JAUNDICE; DIARRHEA) ARE TO BE EXCLUDED FROM WORK FOR AT LEAST 48 HOURS AFTER SYMPTOMS STOP.REFRIGERATOR @39 DEGREESMILK MACHINE @38 DEGREESFREEZER @ -08 DEGREESTATER TOTS @ 160 DEGREESPASTA ALFREDO @ 145 DEGREESCHICKEN SANDWICH @ 185 DEGREESCORN DOG @ 185 DEGREES
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8/28/2014 | Routine Inspection 2nd | 100 |
- General Comments that relate to this Inspection
NO VIOLATIONS OBSERVED.NOTES:HOT AND COLD FOOD TEMPERATURES AS WELL AS REFRIGERATION TEMPERATURES ARE MONITORED AND RECORDED ON A DAILY BASIS. FREQUENT HANDWASHING WAS EMPHASIZED AS WELL AS THE NEED TO WEAR GLOVES WHEN HANDLING READY TO EAT FOODS. EMPLOYEES EXHIBITING GASTROINTESTINAL SYMPTOMS (FEVER; VOMITING; JAUNDICE; DIARRHEA) ARE TO BE EXCLUDED FROM WORK FOR AT LEAST 48 HOURS AFTER SYMPTOMS STOP.MILK MACHINE @ 38 DEGREESFREEZER @ - 8.5 DEGREESREFRIGERATOR @ 34.5 DEGREES
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2/5/2014 | Routine Inspection 1st | 100 |
- [1] Non-food contact surfaces: designed; constructed; maintained; installed; located
BOTTOM OF REACHIN FREEZER DIRTY. NEEDS TO BE CLEANED.
- General Comments that relate to this Inspection
NOTES:HOT AND COLD FOOD TEMPERATURES AS WELL AS REFRIGERATION TEMPERATURES ARE MONITORED AND RECORDED ON A DAILY BASIS. TEMPERATURE LOGS WERE REVIEWED. FREQUENT HANDWASHING WAS EMPHASIZED AS WELL AS THE NEED TO WEAR GLOVES WHEN HANDLING READY TO EAT FOODS. THE EMPLOYEE HEALTH POLICY WAS DISCUSSED TO PLACE EMPHASIS ON ILL EMPLOYEES EXHIBITING GASTROINTESTINAL SYMPTOMS (FEVER; VOMITING; JAUNDICE; DIARRHEA) ARE EXCLUDED FROM WORK FOR AT LEAST 48 HOURS AFTER SYMPTOMS STOP.REFRIGERATOR @ 37 DEGREESFREEZER @ -9 DEGREESMILK REFRIGERATOR @ 38 DEGREESQUAT SANITIZER @ 200 PPM
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8/21/2013 | Routine Inspection 2nd | 99 |
- General Comments that relate to this Inspection
NOTES:HOT AND COLD FOOD TEMPERATURES AS WELL AS REFRIGERATION TEMPERATURES ARE MONITORED AND RECORDED ON A DAILY BASIS. TEMPERATURE LOGS WERE REVIEWED. THE HANDSINK WAS SUPPLIED WITH PUMP SOAP AND PAPR TOWELS. EMPHASIS WAS PLACED ON FOOD WORKERS NEEDING TO WEAR GLOVES WHEN HANDLING READY TO EAT FOODS.FREEZER @-10 DEGREESREFRIGERATOR @ 36 DEGREESMILK COOLER WAS EMPTY AN DEFROSTING AT THE TIME OF INSPECTION.
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1/14/2013 | Routine Inspection 1st | 100 |
- General Comments that relate to this Inspection
NO VIOLATIONS OBSERVED.NOTES:HOT AND COLD FOOD TEMPERATURES AS WELL AS REFRIGERATION TEMPERATURES ARE MONITORED AND RECORDED ON A DAILY BASIS. TEMPERATURE LOGS WERE REVIEWED. THE HANDSINK WAS SUPPLIED WITH PUMP SOAP AND PAPER TOWELS.FREEZER @ -08 DEGREESREFRIGERATOR @ 37 DEGREESMILK COOLER @ 40 DEGREES
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10/4/2012 | Routine Inspection 2nd | 100 |
- [1] Rooms clean; lockers provided; facilities clean; properly located
JACKET STORED ON TOP OF SINGLE SERVICE BOX IN DRY STORAGE ROOM. IMMEDIATELY CORRECTED.
- General Comments that relate to this Inspection
NOTES:HOT AND COLD FOOD TEMPERATURES AS WELL AS REFRIGERATION TEMPERATURES ARE MONITORED AND RECORDED ON A DAILY BASIS. TEMPERATURE LOGS WERE REVIEWED. FOODS ARE ROTATED FIRST IN AND FIRST OUT. THE HANDSINK WAS SUPPLIED WITH PUMP SOAP AND PAPER TOWELS. HANDWASHING AND FOOD HANDLING PROCEDURES WERE REVIEWED. AN ALL PURPOSE CLEANER AND DEGREASER IS UTILIZED TO CLEAN SURFACES. AND; QUATERNARY AMMONIA IS USED AS A SANITIZER. THE SANITIZER LOG WAS REVIEWED. EMPHASIS WAS PLACED ON FOOD WORKERS NEEDING TO WEAR GLOVES WHEN HANDLING READY TO EAT FOODS.FREEZER @ -09 DEGREESREFRIGERATOR @ 34 DEGREESMILK COOLER @ 34; 36 DEGREES
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3/2/2012 | Routine Inspection 1st | 99 |
- [1] Walls; ceilings: attached equipment constructed; good repair; clean surfaces; dustless cleaning methods
Floor in kitchen is dirty/cleaning needed underneath equipment/floors need cleaning.
- General Comments that relate to this Inspection
Hot and cold food temperatures as well as refrigeration are monitored and recorded on a a daily basis. Temperature log was reviewed.Foods are rotated first in and first out. The handsink was supplied with pump soap and paper towels.Freezer @ -8Refrigerator @ 35.Signatures on file.
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9/13/2011 | Routine Inspection 2nd | 99 |
- General Comments that relate to this Inspection
NO VIOLATIONS OBSERVED.NOTES:THE FLOOR UNDERNEATH THE EQUIPMENT WAS CLEANED AS PER THE FEBRUARY 15; 2011 INSPECTION NOTICE.ALL REFRIGERATION TEMPERATURES MET OUR REQUIREMENTS.
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3/23/2011 | Routine Reinspection 1st | 100 |
- [1] Walls; ceilings: attached equipment constructed; good repair; clean surfaces; dustless cleaning methods
- General Comments that relate to this Inspection
2205-00360 FLOOR IN KITCHEN IS DIRTY UNDERNEATH EQUIPMENT. NEEDS CLEANING.NOTES:HOT AND COLD FOOD TEMPERATURES AS WELL AS REFRIGERATION TEMPERATURES ARE MONITORED AND RECORDED ON A DAILY BASIS. TEMPERATURE LOGS WERE REVIEWED. FOODS ARE ROTATED FIRST IN AND FIRST OUT. THE HANDSINK WAS SUPPLIED WITH PUMP SOAP AND PAPER TOWELS. AN ALL PURPOSE CLEANER AND DEGREASER IS UTILIZED TO CLEAN SURFACES. AND; QUATERNARY AMMONIA IS USED AS A SANITIZER.BURRITOS @ 170 DEGREESGRILLED CHEESE @ 150 DEGREESCHEESE PIZZA @ 145 DEGREES
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2/16/2011 | Routine Inspection 1st | 99 |
- General Comments that relate to this Inspection
No violations observed at the time of inspection:****Recommend a new commercial microwave; existing microwave is no longer easily cleanable***** Microwaves for school kitchens shall be NSF commercial****Facility is following approved HACCP plans; all temperature logs checked good.Refrigeration checked at 36 degrees and freezer checked at -7 degrees.Three-compartment sanitization procedures checked good; quatinary ammonia dispensing at approximately 200ppm.Please keep handsink area completely clear of all articles*******
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9/24/2010 | Routine Inspection 2nd | 100 |
- General Comments that relate to this Inspection
The items noted on the previous inspection conducted on 7/14/10 have been completed.Ok to issue permit to operate kitchen facility.Risk category 2 assigned. One Certified Food Protection Manager already on staff full time.CFPM is Pamela D. Lopez #M090740 exp 10/27/2014; Facility in compliance with CFPM requirement as of this day.Keep WCHD's CFPM certicate posted.Alll food items to be delivered by daily WCSD nutrition center.Temperature logs to be maintained as per WCSD HACCP procedures.Freezer at below 0 F. Refrigerator at 35 F.Quats sanitizer and test strips available at 3-compartment sink.
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7/16/2010 | Opening Inspection | 100 |
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