Inspection Information:
Facility Type: | Institutional Kitchen |
Inspection type: | Routine |
Inspection date: | November 07, 2005 |
Number of critical violations: | 3 |
Number of non-critical violations: | 1 |
Follow-up Required: | Yes |
This facility was given a low hazard rating.
More information on hazard ratings.
Violations:
A summary of the violations found during the inspection are listed below.
Code | Description |
---|---|
105 | Critical Inadequate Cooling & Refrigerated Storage of Potentially Hazardous Food(s) Observation: - Small display cooler for salad dressing and margarine temperature at 10C. - Vending machine for dairy products temperature was at 6C. Corrective Action: - All coolers must be at 4C or below. Adjust temperature immediately. Call maintenance for service if necessary. - Adjust vending machine temperature to 4C or below immediately. |
106 | Critical Inadequate Hot Holding Temperature of Potentially Hazardous Food(s) Observation: - Hot holding unit at self-serve table food temperature was at 55C. Corrective Action: - Discard all food. Adjust the temperature up to 60C or above. Keep track of the water level on the steam table, water level was observed to be too low to keep the food trays and good at proper temperature. Call maintenance to repair if necessary. |
109 | Critical Other (Specify) Observation: - Besides food handlers, no one should be allowed in the kitchen(food preparation and dishwashing area). Corrective Action: (no corrective action) |
116 | Repeat Improper Construction / Maintenance of Establishment Observation: - Broken laminate and flaky paint on wall behind the conveyor belt dishwasher. Corrective Action: - Flaky paint or broken pieces of laminate may contaminate dishes. They must be repaired. |