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11/13/2024: Routine Inspection
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| Violations: | Major - 0 |
| | Minor - 0 |
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| Inspection Memo: |
Routine Inspection:
No violations noted during this inspection.
*Hot and cold water available
*Handwash sinks stocked with soap and towels
*Food holding temperatures are in compliance
*Dishwasher is sanitizing properly
The kitchen is VERY clean, organized and well-managed.
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04/23/2024: Routine Inspection
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| Violations: | Major - 0 |
| | Minor - 0 |
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| Inspection Memo: |
Routine Inspection:
No violations noted during this inspection.
*Hot and cold water available
*Handwash sinks stocked with soap and towels
*Refrigeration is 41 deg F or below
*Dishwasher is sanitizing properly
The kitchen is VERY clean, organized and well-managed.
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12/01/2023: Routine Inspection
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| Violations: | Major - 0 |
| | Minor - 0 |
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| Inspection Memo: |
Routine Inspection:
No violations noted during this inspection.
*Hot and cold water available
*Handwash sinks stocked with soap and towels
*Refrigeration is 41 deg F or below
*Dishwasher is sanitizing properly
The kitchen is VERY clean, organized and well-managed.
Reminder: SB1383 (Edible Food Generator Law) takes effect on January 1, 2024. A contract will need to be in place with a food hauler for transporting extra, edible food offsite.
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04/27/2023: Routine Inspection
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| Violations: | Major - 1 |
| | Minor - 1 |
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The high-temp dishwasher is only reaching 152° F during the rinse cycle. (Unit was cycled four times.) Adjust/repair dishwasher to deliver hot water of at least 160° F at the dish level. Until repaired, manually sanitize all cleaned dishware using the 3-compartment sink.
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Observed sponges being used in the kitchen- dishwash area. Discontinue using sponges, as they are not approved for use on
food-contact surfaces. Instead, use scrubbers, scrapers, brillo pads, etc... .
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| Inspection Memo: |
The kitchen is VERY clean, organized and well-managed.
*Hot & cold food holding temperatures are in compliance
*Hot & cold water available
*Handwash sinks are stocked with soap & towels
*Discussed the upcoming SB1383 (Edible Food Generator) requirements with kitchen staff (i.e., the need to have a contract in place with a food recovery organization by January 1, 2024).
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10/27/2022: Routine Inspection
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| Violations: | Major - 0 |
| | Minor - 0 |
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| Inspection Memo: |
No violations noted during this inspection.
The kitchen is VERY clean, organized and well-managed.
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06/01/2022: Routine Inspection
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| Violations: | Major - 0 |
| | Minor - 1 |
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1.) Observed sanitizer bucket at 200 ppm chlorine. Maintain at 100ppm.
Note: Lunch staff made new sanitizer while inspector was on site; recorded at 100ppm.
2.) Observed no chlorine test strips at this facility. Please obtain chlorine test strips ASAP.
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| Inspection Memo: |
Routine Inspection:
1) Facility is clean and well organized.
2) Cold holdings in compliance (<41°F).
3) Hot holdings in compliance (>135°F).
4) Food Manager's Cert & Food Handler cards up to date.
5) Handwash sinks supplied and accessible.
6) Sanitizer buckets in compliance.
7) Dishwasher in compliance (50ppm chlorine >160°F rinse).
Green Placard issued on this date.
