- [2] Accurate thermometers; chemical test kits provided; gauge cock (1/4" IPS Valve)
200) Inaccurate thermometeres/no chemical test kits available. Must provide accurate thermometers/chemical test kits.Using quats10 test strips rather than the required quats40 test strips for the 146 sanitizer. Reading is not quit accurate with these strips. Repalce.
- General Comments that relate to this Inspection
-observations during lunch prep--no other violations noted--observed goodc personal hygiene and proper glove use--gloves are removed when there is no direct bare hand contact with food--all temperatures within aceptable parameters--walkin freezer at 4 F.; walkin refirgerator at 34 F.; grated Cheddar @ 39 F. ; storage refrigerators @ 39 F. (chopped tomatoes @ 39 F.; pepperoni @ 42 F.); 39 F. (milk); 43 F. ( chicken wrap @ 37 F.; chicken Caesar salad @ 40 F.); warmers (pizza @ 135 F to 165 F; chicken sandwich @ 144 F.; hamburger @ 155 F.); dishwaher @ 130 F wash and 190 F. rinse cycle-all logs reviewed--no problems noted-quats sanitizer in bottles @ 200 ppm-handsinks stocked with soap and paper towels--facility is clean and well-organized--all dry foods properly stored---reviewed employee health screening and exclusion with CFPM who understands requirements-CFPM (list all CFPMs in facility): Employee Name; Program and Cert #; Expiration Date--Terri L. McCall; M140060; exp. 12/11/18Facility has not had employee(s) take and fail one of the recognized CFPM exams in the past year. NONE
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1/13/2016 | Routine Inspection 1st | 98 |
- General Comments that relate to this Inspection
-observations made during lunch prep--no violations noted--observed staff washing hands; good practice regarding no-bare-hand contact nof ready-to-eat food; good limits on glove use--remove gloves at necessary times and rewash hands before applying new ones-good personal hygiene--all temperatures within acceptable parameters---walk-in @ 32 F (shredded cheese @ 36 F.; turkey/cheese subs @ 38 F--41 F.); walk-in freezer @ 0 F.;; storage refrigerators @ 34 F.; 32 F.; 41 F.; 38 F.; 36 F. (Mediterranean chciken salads @ 45-46 F.--just prepared)--warmers: peperoni pizza @ 182 F.reviewed logs; current: one problem noted--see comment belowprecooked chicken for salads was cooked to 187 F. and cooled within 1 hr to 35 F.according to log---dish washer: wash @ 156 F.; rinse @ 185 F.; pressure guage @ 30 psi (does not appear to be functioning as it moved only a couple of increments when rinse cycle was over)quats sanitizer in spray bottles @ 200 ppm--facility is clean and well-organized--good dry storage ith all items at least 6" off floor-employee bathroom is clean'hand sink stocked with soap and paper towels-Improvement focus: 1.) Temperatures must be taken and logged on cold foods such as sandwiches; salads; wraps when they a e removed from service to be held over for the next day. This is currently not being done.2.) If cold foods removed at the end of lunch service are bove 41 F.; they MUST be discarded. CFPM (list all CFPMs in facility): Employee Name; Program and Cert #; Expiration Date--Terri L. McCall; M140060; exp. 11/25/2018Facility has not had employee(s) take and fail one of the recognized CFPM exams in the past year.Facility has not had employee(s) take and fail one of the recognized CFPM exams in the past year.
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8/31/2015 | Routine Inspection 2nd | 100 |
- General Comments that relate to this Inspection
This is a reinspection from 2/23/2015. All previous violations have been corrected including:1.) Quats sanitizer dispenser has been recalibrated by Ecolab. Tested quats in spray bottles @ 300 ppm (acceptable range for this product is 200-400 ppm).2.) Correct test strips have been identified and those that were not appropriate to this product (Quats 146) have been removed.3.) Staff are being retrained in proper hygiene; including no bare hand contact; and proper glove use including: A. On service line; gloves are not wearing gloves; however they are careful to avoid any direct; bare hand contacat with foods. If foods are accidentally touched either without or with gloved hands; the foods must be discated (as glove contamination during service touching equipment; money; etd. is unavoidable).* B. During food prep; such as during pizza plating; it is acceptable to wear a glove only on the hand that is touching the pizza (after washing both hands; however.)**NOTE: This modification of only wearing a glove on one hand--the one used to plate pizza; p/u a container of fries; etc. can also be also be implemented on the serve line. Other options may be considered such as changing the division of labor such that only one server is responsible to plating all the pizza and nothing else.
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2/26/2015 | Routine Reinspection 1st | 100 |
- [5] Hands washed and cleaned; good hygienic practices
- [4] Sanitization rinse; clean; temperature concentration; exposure time; equipment; utensils sanitized
Quats sanitizer used on non-food contact surfaces is abover 500 ppm---too strong. This can leave a residue on tables; equipment; etc. Appears that dispenser needs recalibration.Note: staff incorrectly logging quats sanitizer for both the sink and spray bottle. Sink is @ 400 ppm which is within the acceptable range; but staff are logging values @ 200 to 235 ppm.
- [2] Food (ice) contact surfaces: designed; constructed; maintained; installed; located
Staff failed to wash hands prior during glove change and before touching food (pizza) directly. Observed outside contamination of gloves by touching equipment; parts of body; money; etc. followed by direct touching of fries; pizza; nachos; etc. during service on the line.
- [2] Accurate thermometers; chemical test kits provided; gauge cock (1/4" IPS Valve)
It appears that test strips are lacking for this new product from supplier. Staff are uncertain if any of the test strips are accurate. Therefore they have been logging values at 200-235 ppm in spite of getting values much higher than the scale shows.
- General Comments that relate to this Inspection
-observations made during lunch prep and set-up and lunch service-no additional violations noted--all temps within appropriate parameters; walk-in freezer @ -4 F.; walk-in frig @ 38 F. (jalapenos @ 39 F.;anch dressing @ 38 F.); storage units @ 35 F. (mozarella @ 46 F.; pepperoni @ 43 F.); unit w/ milk @ 41 F.; unit w/ turkey/chees subs @ 34 F. (subs @ 41 F--44 F); freig @ 35 F.; storage freezer @ -10 F.warmers: hamburger @ 153 F.; pepperoni pizza @ 176 F. and 154 F.; cheeseburger @ 134 F.-dish machoine: wash @ 150 F; rinse @ 187 F.Focus for improvement: 1.) eliminate imoroper glove use. Use gloves only when touching foods directly; remove them when touching equipment; money; etc. Do not touch skin; etc when wearing gloves. Always wash hands prior to applying gloves and between glove changes. 2.) monitor quats sanitizer testing to make sure correct values are being logged by staff
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2/23/2015 | Routine Inspection 1st | 92 |
- General Comments that relate to this Inspection
-observations made during clean-up after lunch--no violations noted--walk-in @ 35 F. (chicken bpop-corn wraps from line @ 42--23 F.; turkey/provolone sandwiches @ 52 F--54 F. from carts*see note below)-sorage refrigerators at 31 -32 F.; (turkey/provolone sandwiches @ 44 F.--bagged for ROTC on 9/12); chicken Caesar salad @ 43 F.(from line)walk-in freezer @ 2 F.--all logs reviewed; current; no problems noted--hand sinks stocked with soap/paper towels-no opportunity to observe hand-washing--dish machine: wash cycle @ 155 F.; rinse @ 182 F.-quats sanitizer in 2 compartment sink @ 200 ppm--quats in spray bottles @ 400 ppm-*Note: turkey/provolone sandwiches were moved to walk-in freezer for 10 minutes--brought down to 39 F--41 F. then moved back to walk-in frig.-Improvement focus: 1.) foods that go onto carts with sandwich meat/cheese may need to be prechilled; stored in metal bins; etc. Experiment to find ouit what works as ice pillows may not be enough to keep things cold for lunch duration-2.) Reminder to log quats conc. tested in spray bottles on daily sheets
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9/11/2014 | Routine Inspection 2nd | 100 |
- General Comments that relate to this Inspection
-observations made during clean-up after lunch service--no violations noted--walk-in @ 37 F.; cut tomatoe @ 40 F; American cheese use at lunch @ 47 F. all storafe refrigerators @ 34 F--37 F; club sandwiches @ 54 F--57 F; Mediterranian chicken salad @ 50 .F *See note below---walk-in freezer @ -1 F; all storage freezers @ -4 F to 10 F. -all temperature logs current--no problems noted--dis machine: wash cycle @ 140 F; rinse cycle @ 189 F.; quats sanitizer in 3 compartment sink @ 200 ppm (taken from log); quats conc. in spray bottle @ 400 ppm*(see note below)-hands sinks stocked with soap and paper towels *(see note below)-facility is clean and well-organizedIssues to work on--1.) sandwiches & salads held for next service are being stored on a metal tray in single layer per previous recommendation--in addition; recommend placement in walk-in rather storage unit to reduce time needed to cool to 41 F.--CFPM needs to make sure that sandwich meats and cheese do not remain above 41 F for more than 4 hours from time of preparation during storage before lunch; during service; and after lunch--it may be necessary to leave sandwiches unwrapped until they return to 41 F. as plastic wrap is an insulator and prevents cooling. A cooling curve should be done to insure that sandwiches held-over to next day are within time/temperature food safety constraints.2.) hand sink was used to dump ice from carts--hand-sinks should only be used for hand-washing-3.) keep concentration logs on quats used in spray bottlesWill follow up
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2/10/2014 | Routine Inspection 1st | 100 |
- General Comments that relate to this Inspection
-observations made after lunch service during clean-up and minor prep for next day service--no violations noted--walk-in @ 34 F.; chopped tomatoes @ 41 F.; bologna @ 42 F.; all food sproperly stored---walkin freezer @ 00 F. ; storage refrigerators @ 36 F; 36 F.; 38 F.; 40 F.-storage frezers @ -20 F.; and 00 F.-noted all fruits such as apples; grapes pre-wrapped or servce in individual plastic containers--hand sinks stocked with soap and paper towels-no opportunity to observe hand-washing and glove use--hot water dish machine @ 150 F. wqsh; 190 F. rinse cycle--quats sanitizer in spray bottles @ 200 ppm.-observed staff washing and sanitizing cafeteria tables---6 t0 8 student helpers are employed in this kitchen--discussed screening absent student employees to make sure they stay away from kitchen duty for 48 hrs. symptom free if they have had nausea; vomiting or diarrhea--discussed cooling of sandwiches or salads with time/ temp. sensitive foods to make sure they are stored in such as way in walk-in such that they are in a single layer; in or on metal rather than black; plastic Lexan so that they cool to 41 F. wothin 4 hrs of thier preparation--
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10/3/2013 | Routine Inspection 2nd | 100 |
- General Comments that relate to this Inspection
-observations made at end of lunch; clean-up; storage--no violations noted-walk-in n@ 34 F. bagged tuna @ 31 F.-walk-in freezer @ 0 F-storage refrigerators @ 40 F.; 32 F.; 39 F.; 35 F. (pepperoni @ 40 F.)-storage freezers @ -8 F.; -1 F.-pepperoni pizza on line @ 154 F.; chili @ 141 F.-rdish machine; wash @ 150 F.; rinse @ 194 F.-quats sanitizer in sprqy bottle @ 200 ppm-did not hav e chance to observe peronal hygiene; All servers were wearing gloves.-discussed practice of holding sandwiches; wraps and other cold foods for next day service. Must make sure that 4 hr time control for time/temperature sensitive foods is maintained when cold foods are not served the day they are made. HACCP plan must be in place to make sure this time frame is maintained. monitoring of temperatures must be conducted.
- SECTION XVII: ABATEMENT DATE
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3/8/2013 | Routine Inspection 1st | 100 |
- General Comments that relate to this Inspection
Arrived just before lunch. Observed food prep and service.-no violations noted-Walk-in at 36 F on unit outside thermometer. Checked ambient temp @ 40-41 F. Food temperatres marginal: ham at 42 F. cheese at 43 F. Bagged shredded lettuce at 42 F. Cream cheese in individual containers at 43 F.Appears that unit thermometer reads lower than actual temperatures. Recommend obtaining a second thermometer to double check temperatures inside unit. Also recommend checking food temperatures to make sure they remain at 41 F or below during storage.Other storage refrigerators at 32 F and -36 F. -walk-in freezer @ -3 F. -storage freezers at -7 F. and 6 F.-ham sandwiches put on service line at 49 F.-other food temps on service line-cheese pizza at 161 F.; BBQ sandwiches at 156; hamburger crumbles at 171 F.-hot temp dish machine at 200 F on rise cycle (taken from yesterday's log-not used yet today)-hand sinks stocked with soap and paper towels-staff wear gloves wehn serving food-good personal hygiene practices observed-facility is clean and well-organized
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8/28/2012 | Routine Inspection 2nd | 100 |
- General Comments that relate to this Inspection
INSPECTION CONDUCTED DURING LUNCH SERVICE. NO VIOLATIONS NOTED. OBSERVED STAFF DURING LUNCH PREP AND SERVICE. NO PERSONAL HYGIENE PROBLEMS NOTED. NO BAREHAND CONTACT OF READY TO EAT FOODS. STAFF USING SERVING UTENSILS FOR ALL SERVICE. NOTED ONE EMPLOYEE TAKING MONEY WITH GLOVED HANDS; HOWEVER; SHE DID NOT DIRECTLY TOUCH FOODS. RECOMMEND THAT EMPLOYEES TAKING MONEY NOT WEAR GLOVES AS IT MIGHT IMPART A FALSE SENSE OF SECURITY.HOT HOLDING CHEESEBURGERS IN WARMER @ 140 DEGREESCHICKEN FOR BURRITOS @ 174 DEGREESBEEF CRUMBLES @ 180 DEGREESCHICKEN SESAME SALAD IN REACHIN @ 47 DEGREESWALKIN FREEZER @ 0 DEGREESWALKIN @ 39 DEGREESSTORAGE FREEZERS @ 9; 9 DEGREESSTORAGE REFRIGERATORS @ 39; 39; 39; 33; 29 DEGREESCFPM CHOOSES NOT TO UTILIZE STUDENT HELPERS DUE TO DIFFICULTY IN TRAINING/MONITORING.QUATS SANITIZER @ 200 PPM IN 3 COMPARTMENT SINKDISHWASHER @ 152 DEGREES WASH190 DEGREES RINSE
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2/27/2012 | Routine Inspection 1st | 100 |
- [2] Food protected during storage; preparation; display; service; transportation
- General Comments that relate to this Inspection
2205-00050 - CONDIMENTS INCLUDING SLICED OLIVES; PICKLES; TOMATOES ETC ON SELF-SERVE LINE ARE UNPROTECTED BY SNEEZE GUARD. PROVIDE APPROPRIATE PROTECTION OR SERVE INDIVIDUALLY IN PACKETS OR BY FOOD SERVICE STAFF. CFPM HAS REQUESTED A CART OR SNEEZE GUARD BUT IT HAS NOT BEEN FORTHCOMING.RECOMMEND KEEPING MILK CARTONS ON ICE DURING SERVICE ON FREE STANDING CARTS. MILK WARMS CONSIDERABLY IF NOT ICED OR CHILLED AT ALL TIMES DURING SERVICE. IF NOT ICED THEN DISCARD AT END OF LUNCH. DO NOT PUT BACK INTO WALKIN.NO OTHER VIOLATIONS NOTED.WALKIN @ 40 DEGREES AMBIENTSLICED HAM @ 38 DEGREES. NOTED CANS OF TUNA BEING PRE CHILLED. THIS IS A DESIRED PRACTICE.PROVOLONE CHEESE @ 46 DEGREES (JUST RETURNED TO WALKIN)FREEZER WALKIN @ 0 DEGREESSTORAGE UNITS AT:HOT FOOD: PIZZA @ 146 DEGREESHAMBURGER @ 139 DEGREESCHICKEN FOR NACHOS @ 167 DEGREESMAC N CHEES @ 168 DEGREESHAM SANDWICHES @ 44 DEGREES ON SERVE LINESTORAGE REFRIGERATORS @ 30 DEGRES- 40 DEGREESFREEZER @ 0 DEGREESMEAT SLICER IS CLEAN; COVERED WITH FOOD GRADE BAG. DISHWASHER @ 150 DEGREES WASH CYCLE182 DEGREES RINSE CYCLE. ALL HANDSINKS STOCKED AND OPERATIONAL.DISCUSSED SCREENING OF ILL EMPLOYEES FOR VOMITING AND/OR DIARRHEA AND REQUIREMENT TO EXCLUDE FOR 48 HRS AFTER LAST BOUT OF SUCH ILLNESS. NOTE TO FILE: CALLED TAIYA CFPM ON 10/27/11 PLEXIGLASS SNEEZE GUARDS HAVE BEEN INSTALLED.
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11/4/2011 | Routine Inspection 2nd | 98 |
- [2] Food protected during storage; preparation; display; service; transportation
- General Comments that relate to this Inspection
2205-00050 RAW APPLES ON SERVICE LINE. STUDENTS SELF SERVE THIS FOOD ITEM. NO SNEEZE GUARD OR OTHER PROTECTION IN PLACE. POTENTIAL FOR HAND CONTAMINATION AS RESPIRATORY CONTAMINATION EXISTS. CFPM TO FIND SOLUTION TO PROBLEM ASAP.WALKIN FREEZER @ -4 DEGREESSTORAGE FREEZER @ 2 DEGREES; -9 DEGREES.HOT HOLDING TEMPERATURES HAMBURGER @ 156 DEGREESCOOK TEMPS ON ROAST BEEF AT 165 DEGREESCHICKEN STRIPS @ 186 DEGREES INTERNALDISHWASHER AT 186 DEGREES RINSEDISHES WASHED BEFORE PUT IN DISHWASHER.RECOMMENDED THAT SLICED TOMATOES BE HELD ON ICE UNLESS DISCARDED AT END OF LUNCH.DISCUSSED COOKING OF RAW BEEF PRODUCT USED FOR LO MEINREVIEWED COOK TEMPERATURE LOGS AT 165 DEGREES AND 186 DEGREES (NOT SERVED AT TIME OF INSPECTION) BROWN RICE IS NOT COOLED AND REHEATED IN THIS KITCHEN.BROKE DOWN SLICER WHICH WAS IMPECCABLY CLEAN.REMOVED BLACK GARBAGE BAG AND TOLD CFPM TO LEAVE UNCOVERED OR GET NUTRITION SERVICES INPUT FOR FOOD GRADE COVER.
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3/29/2011 | Routine Inspection 1st | 98 |
- General Comments that relate to this Inspection
No violations observed at the time of inspection.NOTES:- All temperatures observed at the time of inspection were within regulation. During service the following temperatures were observed (beans 145F; taco beef 152F; taco chicken 160F; cooked noodles 152F; pizza in hot holding cabinet 172F). It is policy that all hot food is utilized and any leftovers are immediately discarded. All hot food is either served or discarded in <1 hour.- The final rinse on the sanitizing dish machine was observed to be 184F at the jacket.- The kitchen facility was very well organized and clean. Observed temperature logs posted on all refrigeration and sanitization equipment.- Observed very good employee hygiene. All hand sinks were stocked and operational.
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10/11/2010 | Routine Inspection 2nd | 100 |
- General Comments that relate to this Inspection
NOTES:- No violations observed at the time of inspection- Reviewed sanitation and temperature logs. There were some out of range temperatures for a couple of days on the reach-in freezer (~10F) but the unit was recharged and repaired and now maintains near 0F. Ambient temperature was 2F at the time of inspection. All other logs reviewed were within regulation.- Observed rice in hot hold at 187F and cold hold chicken at 38F.- All hand washing stations were stocked and operational- All chemicals were labeled and properly stored- All sinks were operational with hot and cold under adequate pressure- Facility was very clean; organized and well run.
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5/7/2010 | Routine Inspection 1st | 100 |
- [1] Lighting provided as required; fixtures shielded
Replace any burned out overhead florescent light bulbs (e.g. area in front of walk-in coolers).
- General Comments that relate to this Inspection
NOTES:1) Facility very clean and well organized. Dish machine sanitizing properly. Reviewed temperature logs which are being diligently recorded. All product and ambient cooler temperatures were within regulation. All hand washing stations were stocked and operational. Sanitizer @ 200ppm quat. 2) Cover/seal as much as possible the soda line chases to prevent debris from falling into the chase.
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11/13/2009 | Routine Inspection 2nd | 99 |
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