| No violation noted during this evaluation. | 10/01/2014 | Routine |
- 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: 1. Salad bar: shredded cheese at 49.6, cottage cheese at 44.9, hard boiled aggs at 72.Hard boiled eggs made fresh each morning, hence high temp. Please make eggs in advance (at least the night before) so that eggs can cool down to 41 or below in walk-in overnight.Cheeses: chef states salad bar is turned on each morning. Recommend the following: cover unit with sheet pans once turned on so that temp can lower faster. Also, avoid placing items in unit until lunch starts, keep in walk-in until lunchtime to maintain cold temp, If this is not successful in keepong temps at 41 or below, repair/replace unit.All leftovers are discarded at end of lunch. 2. Single serving tubs of cream cheese at room temp in dining room. Either place in pan of ice, or keep under refrigeration until needed.
Location: Dining room
Equipment: Cold top
- 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: 1. Salad bar: shredded cheese at 49.6, cottage cheese at 44.9, hard boiled aggs at 72.Hard boiled eggs made fresh each morning, hence high temp. Please make eggs in advance (at least the night before) so that eggs can cool down to 41 or below in walk-in overnight.Cheeses: chef states salad bar is turned on each morning. Recommend the following: cover unit with sheet pans once turned on so that temp can lower faster. Also, avoid placing items in unit until lunch starts, keep in walk-in until lunchtime to maintain cold temp, If this is not successful in keepong temps at 41 or below, repair/replace unit.All leftovers are discarded at end of lunch. 2. Single serving tubs of cream cheese at room temp in dining room. Either place in pan of ice, or keep under refrigeration until needed.
Location: Dining room
- Improper sanitizing of utensil(s) and equipment (corrected)
Utensil(s) and food-contact surface(s) not properly sanitized after cleaning.
Correction: Utensil(s) and food-contact surface(s) of equipment shall be sanitized immediately after cleaning.
Comments: Dishwasher currently using heat sanitizing, however final rinse temp maxes out at 136 F, should be 160 at plate level to adequately sanitize. DIP ALL DISHES IN SANITIZER MANUALLY AFTER CLEANING UNTIL DISH MACHINE PROPERLY SANITIZES.Can repaiir heater if possible to sanitize to 160 at plate level. Alternately, machine can use chemical sanitizer and there is a bucket of it on hand; can switch to chemical sanitizer (50-100 ppm chlorine in final rinse) if it works properly. Machine appears to be aging, please start thinking about when replacing it with a newer model will be possible. Current machine is fine to use as long as it is sanitizing properly with one of teh methods discussed above. RECHECK 4/15/14: Ecolab tech has been out, will return today with more parts. Plan is to try to get sanitizer lines running, and also to install booster heater. If booster heater can get water final rinse temp to 180 F (160 at dish level), sani lines will be disconnected. Using disposable dishware and utensils in interim.
Location: Kitchen
Equipment: Dishmachine
- Cross-contamination (corrected)
Raw animal foods stored incorrectly over ready to eat foods and/or other raw foods.
Correction: Food shall be protected from cross contamination.
Comments: Ready to eat pickles stored under raw shell eggs. Make sure shell eggs are stored underneath any ready to eat foods to avoid cross-contamination.
Location: Kitchen
Equipment: Walk in cooler
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: Fan housings accumulating dust; clean.
Location: Kitchen
Equipment: Walk in cooler
|
04/23/2014 | Recheck |
- 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: 1. Salad bar: shredded cheese at 49.6, cottage cheese at 44.9, hard boiled aggs at 72.Hard boiled eggs made fresh each morning, hence high temp. Please make eggs in advance (at least the night before) so that eggs can cool down to 41 or below in walk-in overnight.Cheeses: chef states salad bar is turned on each morning. Recommend the following: cover unit with sheet pans once turned on so that temp can lower faster. Also, avoid placing items in unit until lunch starts, keep in walk-in until lunchtime to maintain cold temp, If this is not successful in keepong temps at 41 or below, repair/replace unit.All leftovers are discarded at end of lunch. 2. Single serving tubs of cream cheese at room temp in dining room. Either place in pan of ice, or keep under refrigeration until needed.
Location: Dining room
Equipment: Cold top
- 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: 1. Salad bar: shredded cheese at 49.6, cottage cheese at 44.9, hard boiled aggs at 72.Hard boiled eggs made fresh each morning, hence high temp. Please make eggs in advance (at least the night before) so that eggs can cool down to 41 or below in walk-in overnight.Cheeses: chef states salad bar is turned on each morning. Recommend the following: cover unit with sheet pans once turned on so that temp can lower faster. Also, avoid placing items in unit until lunch starts, keep in walk-in until lunchtime to maintain cold temp, If this is not successful in keepong temps at 41 or below, repair/replace unit.All leftovers are discarded at end of lunch. 2. Single serving tubs of cream cheese at room temp in dining room. Either place in pan of ice, or keep under refrigeration until needed.
Location: Dining room
- Improper sanitizing of utensil(s) and equipment
Utensil(s) and food-contact surface(s) not properly sanitized after cleaning.
Correction: Utensil(s) and food-contact surface(s) of equipment shall be sanitized immediately after cleaning.
Comments: Dishwasher currently using heat sanitizing, however final rinse temp maxes out at 136 F, should be 160 at plate level to adequately sanitize. DIP ALL DISHES IN SANITIZER MANUALLY AFTER CLEANING UNTIL DISH MACHINE PROPERLY SANITIZES.Can repaiir heater if possible to sanitize to 160 at plate level. Alternately, machine can use chemical sanitizer and there is a bucket of it on hand; can switch to chemical sanitizer (50-100 ppm chlorine in final rinse) if it works properly. Machine appears to be aging, please start thinking about when replacing it with a newer model will be possible. Current machine is fine to use as long as it is sanitizing properly with one of teh methods discussed above. RECHECK 4/15/14: Ecolab tech has been out, will return today with more parts. Plan is to try to get sanitizer lines running, and also to install booster heater. If booster heater can get water final rinse temp to 180 F (160 at dish level), sani lines will be disconnected. Using disposable dishware and utensils in interim.
Location: Kitchen
Equipment: Dishmachine
- Cross-contamination (corrected)
Raw animal foods stored incorrectly over ready to eat foods and/or other raw foods.
Correction: Food shall be protected from cross contamination.
Comments: Ready to eat pickles stored under raw shell eggs. Make sure shell eggs are stored underneath any ready to eat foods to avoid cross-contamination.
Location: Kitchen
Equipment: Walk in cooler
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: Fan housings accumulating dust; clean.
Location: Kitchen
Equipment: Walk in cooler
|
04/15/2014 | 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: 1. Salad bar: shredded cheese at 49.6, cottage cheese at 44.9, hard boiled aggs at 72.Hard boiled eggs made fresh each morning, hence high temp. Please make eggs in advance (at least the night before) so that eggs can cool down to 41 or below in walk-in overnight.Cheeses: chef states salad bar is turned on each morning. Recommend the following: cover unit with sheet pans once turned on so that temp can lower faster. Also, avoid placing items in unit until lunch starts, keep in walk-in until lunchtime to maintain cold temp, If this is not successful in keepong temps at 41 or below, repair/replace unit.All leftovers are discarded at end of lunch. 2. Single serving tubs of cream cheese at room temp in dining room. Either place in pan of ice, or keep under refrigeration until needed.
Location: Dining room
Equipment: Cold top
- 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: 1. Salad bar: shredded cheese at 49.6, cottage cheese at 44.9, hard boiled aggs at 72.Hard boiled eggs made fresh each morning, hence high temp. Please make eggs in advance (at least the night before) so that eggs can cool down to 41 or below in walk-in overnight.Cheeses: chef states salad bar is turned on each morning. Recommend the following: cover unit with sheet pans once turned on so that temp can lower faster. Also, avoid placing items in unit until lunch starts, keep in walk-in until lunchtime to maintain cold temp, If this is not successful in keepong temps at 41 or below, repair/replace unit.All leftovers are discarded at end of lunch. 2. Single serving tubs of cream cheese at room temp in dining room. Either place in pan of ice, or keep under refrigeration until needed.
Location: Dining room
- Improper sanitizing of utensil(s) and equipment
Utensil(s) and food-contact surface(s) not properly sanitized after cleaning.
Correction: Utensil(s) and food-contact surface(s) of equipment shall be sanitized immediately after cleaning.
Comments: Dishwasher currently using heat sanitizing, however final rinse temp maxes out at 136 F, should be 160 at plate level to adequately sanitize. DIP ALL DISHES IN SANITIZER MANUALLY AFTER CLEANING UNTIL DISH MACHINE PROPERLY SANITIZES.Can repaiir heater if possible to sanitize to 160 at plate level. Alternately, machine can use chemical sanitizer and there is a bucket of it on hand; can switch to chemical sanitizer (50-100 ppm chlorine in final rinse) if it works properly. Machine appears to be aging, please start thinking about when replacing it with a newer model will be possible. Current machine is fine to use as long as it is sanitizing properly with one of teh methods discussed above.
Location: Kitchen
Equipment: Dishmachine
- Cross-contamination
Raw animal foods stored incorrectly over ready to eat foods and/or other raw foods.
Correction: Food shall be protected from cross contamination.
Comments: Ready to eat pickles stored under raw shell eggs. Make sure shell eggs are stored underneath any ready to eat foods to avoid cross-contamination.
Location: Kitchen
Equipment: Walk in cooler
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: Fan housings accumulating dust; clean.
Location: Kitchen
Equipment: Walk in cooler
|
04/08/2014 | Routine |
| No violation noted during this evaluation. | 08/29/2013 | Routine |
- 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: Items on the salad bar were observed not holding at the proper temperature1) Black beans at 53 degrees F2) Cottage Cheese at 48 degrees F Items on the sandwich station were observed not holding at the proper temerature1) Tomatoes at 46 degrees F. Ensure all cold potentially hazardous food is held at 41 degrees F or below. Adjust/repair equipment to ensure proper holding temperatures.
Location: Dining room
Equipment: Buffet
- Hair restraints (corrected)
Food employees not wearing proper hair restraint.
Correction: Food employees shall wear hair restraints, such as hats, hair coverings or nets.
Comments: No hair restraint observed during prep.
- Storage of Personal Items (corrected)
Improper storage of personal item(s) with food or food contact item(s).
Correction: Store personal item(s) away from food and food related articles.
Comments: Employee coats observed hanging from wire shelving containing single service item and utensils.
Location: Dry storage
- Food storage (corrected)
Food stored in unprotected manner.
Correction: Food shall be protected from contamination by storing the food in a clean, dry location, not exposed to splash, dust or contamination, and six inches above the floor. Food shall be stored in packages, covered containers, or wrappings.
Comments: 1) Boxes of produce observed stored on the walk in cooler floor. 2) Boxes of chips and bread observed stored on the floor in the dry storage room. Store all food at least 6 inches above the floor.
Location: Walk-in cooler
- Food storage (corrected)
Food stored in unprotected manner.
Correction: Food shall be protected from contamination by storing the food in a clean, dry location, not exposed to splash, dust or contamination, and six inches above the floor. Food shall be stored in packages, covered containers, or wrappings.
Comments: 1) Boxes of produce observed stored on the walk in cooler floor. 2) Boxes of chips and bread observed stored on the floor in the dry storage room. Store all food at least 6 inches above the floor.
Location: Dry storage
|
05/20/2013 | 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: Items on the salad bar were observed not holding at the proper temperature1) Black beans at 53 degrees F2) Cottage Cheese at 48 degrees F Items on the sandwich station were observed not holding at the proper temerature1) Tomatoes at 46 degrees F. Ensure all cold potentially hazardous food is held at 41 degrees F or below. Adjust/repair equipment to ensure proper holding temperatures.
Location: Dining room
Equipment: Buffet
- Hair restraints
Food employees not wearing proper hair restraint.
Correction: Food employees shall wear hair restraints, such as hats, hair coverings or nets.
Comments: No hair restraint observed during prep.
- Storage of Personal Items
Improper storage of personal item(s) with food or food contact item(s).
Correction: Store personal item(s) away from food and food related articles.
Comments: Employee coats observed hanging from wire shelving containing single service item and utensils.
Location: Dry storage
- Food storage
Food stored in unprotected manner.
Correction: Food shall be protected from contamination by storing the food in a clean, dry location, not exposed to splash, dust or contamination, and six inches above the floor. Food shall be stored in packages, covered containers, or wrappings.
Comments: 1) Boxes of produce observed stored on the walk in cooler floor. 2) Boxes of chips and bread observed stored on the floor in the dry storage room. Store all food at least 6 inches above the floor.
Location: Walk-in cooler
- Food storage
Food stored in unprotected manner.
Correction: Food shall be protected from contamination by storing the food in a clean, dry location, not exposed to splash, dust or contamination, and six inches above the floor. Food shall be stored in packages, covered containers, or wrappings.
Comments: 1) Boxes of produce observed stored on the walk in cooler floor. 2) Boxes of chips and bread observed stored on the floor in the dry storage room. Store all food at least 6 inches above the floor.
Location: Dry storage
|
05/13/2013 | Routine |
- 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: 2 PANS OF POTENTIALLY HAZARDOUS COOKED FOOD WERE STORED IN THE WALK IN AN WERE NO DATEMARKED. FOOD STORED OVERNIGHT MUST BE MARKED WITH A DISCARD DATE.
Location: Kitchen
Equipment: Walk in cooler
- Discarding datemarking (corrected on site)
Unmarked or expired food(s) not discarded.
Correction: Discard food.
Comments: UNMARK FOOD STORED IN THE TRUE FREEZER IN THE KITHCHEN AREA. PLEASE LABEL PERSONAL FOOD AND KEEP SEPERATED FROM THE SCHOOLS FOOD .
Location: Kitchen
Equipment: True freezer
- Hair restraints (corrected)
Food employees not wearing proper hair restraint.
Correction: Food employees shall wear hair restraints, such as hats, hair coverings or nets.
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. DISH MACHINE IS SOILED FROM FOOD RESIDUE. PLEASE CLEAN INSIDE AND OUT
Location: Dish machine area
Equipment: Dishmachine
- Single Service Storage (corrected on site)
Single-service item(s) stored improperly.
Correction: Store in approved manner
Comments: BOX OF SINGLE SERVICE CUPS STORED ON THE FLOOR. STORE 6 INCHES ABOVE THE FLOOR.
Location: Dry storage
|
01/08/2013 | 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: 2 PANS OF POTENTIALLY HAZARDOUS COOKED FOOD WERE STORED IN THE WALK IN AN WERE NO DATEMARKED. FOOD STORED OVERNIGHT MUST BE MARKED WITH A DISCARD DATE.
Location: Kitchen
Equipment: Walk in cooler
- Discarding datemarking (corrected on site)
Unmarked or expired food(s) not discarded.
Correction: Discard food.
Comments: UNMARK FOOD STORED IN THE TRUE FREEZER IN THE KITHCHEN AREA. PLEASE LABEL PERSONAL FOOD AND KEEP SEPERATED FROM THE SCHOOLS FOOD .
Location: Kitchen
Equipment: True freezer
- Hair restraints
Food employees not wearing proper hair restraint.
Correction: Food employees shall wear hair restraints, such as hats, hair coverings or nets.
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. DISH MACHINE IS SOILED FROM FOOD RESIDUE. PLEASE CLEAN INSIDE AND OUT
Location: Dish machine area
Equipment: Dishmachine
- Single Service Storage (corrected on site)
Single-service item(s) stored improperly.
Correction: Store in approved manner
Comments: BOX OF SINGLE SERVICE CUPS STORED ON THE FLOOR. STORE 6 INCHES ABOVE THE FLOOR.
Location: Dry storage
|
12/14/2012 | Routine |
| No violation noted during this evaluation. | 02/13/2012 | Routine |
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