Latest published violations
- −5Inspection remark
3-501.16(A)(1) Maintain TCS food at 135F or above./ Chicken breasts on the patient tray line steam table 121F-126F, and, in the hot food holding cabinet broccoli 96F, meat patties 126F-129F, and cream of chicken and tomato soups 73F-131F were all reheated during the inspection.
- −4Inspection remark
420-3-22.02(2)(a), 2-101.11(A), 2-102.11(B) An employee or PIC with certification from an accredited food protection manager certification program or verification of attendance of an accredited program within the past 12 months, shall be on the premises during all hours of operation./ There is no documentation of a person on duty who holds certification from of verification of attendance of an accredited program within the past 12 months.
- −4Code 5-202-12
Provide water at a temperature of at least 100F through a mixing valve or combination faucet at handwashing sinks./ Maximum water temperature at the handsinks on the cook line reading 71F and on the cafeteria serving line 92F: the mixing valves on each of the sinks were adjusted by maintenance during the inspection to provide water at 100F>.
- −1Code 6-301.14
Post a sign at the handsinks in the restrooms near the kitchen that are used by the food employees that notifies employees to wash hands.
