Baker Dining Commons

Equipment and surfaces were dirty.

Inspector’s note: Observed food spills and debris on interior and exterior surfaces of holding units, shelving units, cabinets, unused coolers, prep tables. Instructed manager to clean and maintain all food and non-food contact surfaces and equipment.

Floors, walls, or ceilings were damaged or dirty.

Inspector’s note: Observed debris on floors under all equipment, along walls and in call corners in prep, serving, dish washing and storage areas. Instructed manager to clean and maintain.

Equipment and surfaces were dirty.

Inspector’s note: Instructed to clean the bottom of the fryer in the kitchen area.

Floors, walls, or ceilings were damaged or dirty.

Inspector’s note: The floor drain in the manual dishwashing area needs cleaning under the garbage disposal; clean floor drain.

Ventilation or lighting was inadequate.

Inspector’s note: The vents above the grill in the flame cooking area need cleaning; clean vents.

Equipment or surfaces were in poor repair or made of material that can’t be cleaned.

Inspector’s note: The sides of hot holding cabinets in need of cleaning to remove all build up and splatter. Instructed to clean and maintain.

Equipment and surfaces were dirty.

Inspector’s note: All cooking equipment in need of cleaning to remove all food spills and build up. Instructed to clean and maintain.

Plumbing problems, or missing protection against backflow.

Inspector’s note: Leak at 3 compartment pot sink, leaking at bottom of sink. Instructed to correct and maintain.

Floors, walls, or ceilings were damaged or dirty.

Inspector’s note: Floors in corners of food station prep areas in need of cleaning to remove all build up. Walls in need of cleaning to remove all splatter. Instructed to clean and maintain.

Ventilation or lighting was inadequate.

Inspector’s note: Hood vent filters above the grill area station in need of cleaning to remove grease. Instructed to clean and maintain.

Ventilation or lighting was inadequate.

Inspector’s note: Additional lighting needed in kosher kitchen area instructed to correct

Equipment or surfaces were in poor repair or made of material that can’t be cleaned.

Inspector’s note: Observed cutting boards with deep grooves and dark marks in salad bar area. Person in charge willingly discarded on-site.

Floors, walls, or ceilings were damaged or dirty.

Inspector’s note: Observed paint peeling from wall around sink in women's employee restroom, as well as in men's employee restroom. Instructed person in charge to repair and make smooth and easily cleanable.

Plumbing problems, or missing protection against backflow.

Inspector’s note: Observed not hot water at left sink in women washroom and hand sink near eye wash station in dish room. Observed standing water at second sink in men washroom. Instructed manager to repair and maintain.

Ventilation or lighting was inadequate.

Inspector’s note: Observed damaged light shield above 3-compartment sink in dish washing area in rear. Instructed manager to replace and maintain.

Plumbing problems, or missing protection against backflow.

Inspector’s note: Repair leak under 3-compartment sink at pots/pans wash area.

Floors, walls, or ceilings were damaged or dirty.

Inspector’s note: Clean floor under storage shelving at back of the house.

Ventilation or lighting was inadequate.

Inspector’s note: Replace burnt out lights at ceiling in both men's and women's washroom in employees locker room area.

Ventilation or lighting was inadequate.

Inspector’s note: Provide adequate lighting in dry food storage area.

Food and non-food contact equipment utensils clean, free of abrasive detergents

Inspector’s note: Clean interior and exterior of cooking equipment, prep tables, cabinets in prep/serving areas.

Floors: constructed per code, cleaned, good repair, coving installed, dust-less cleaning methods used

Inspector’s note: Clean floors under all equipment along walls and in all corners in prep, serving, storage and dish washing areas.

Premises maintained free of litter, unnecessary articles, cleaning equipment properly stored

Inspector’s note: Separate cleaning equipment from food items in omelet station.

No evidence of rodent or insect outer openings protected/rodent proofed, a written log shall be maintained available to the inspectors

Inspector’s note: Found fruit flies and rodent droppings on premises. Observed 10 fruit flies in the comfort station, five in the rear storage room and five in the dish washing room. Observed two mouse droppings in d 127 the dry storage room on the floor and two droppings on the floor of d 126 the janitors closet. Observed three droppings on the shelf under the counter in the dessert station. Observed thirty droppings in the kosher kitchen inside the bottom area of the fryer. Must clean all affected areas mentioned. Instructed to have smithereen service areas prior to reinspection next week. Serious violation 7-38-020.

Food and non-food contact equipment utensils clean, free of abrasive detergents

Inspector’s note: Clean storage shelves in the salad station underneath the counter. Clean inside bottom of fryers in the grill station and the kosher station.

Floors: constructed per code, cleaned, good repair, coving installed, dust-less cleaning methods used

Inspector’s note: Must detail clean all floor drains in salad area, in the comfort station by the large cooking kettles, by the ice machine on the west wall, under the three comp sink in the dish area and in the pot and pan area. Some drains observed with heavy build up must be cleaned and maintained to eliminate/prevent drain fly activity. Floors need cleaning behind the doors in the beverage area, under the ice machine on the west wall (standing water), inside of the dairy cooler, in the grill station under the fryers, in the dish washing room underneath the conveyor tray line to remove standing water and underneath the compost machine in the dish washing area to remove food and paper observed.

Walls, ceilings, attached equipment constructed per code: good repair, surfaces clean and dust-less cleaning methods

Inspector’s note: Clean walls around and behind cooking and other equipment where needed in all prep areas.

Food (ice) dispensing utensils, wash cloths properly stored

Inspector’s note: Must properly invert clean pots on shelves in the comfort station.

Food protected during storage, preparation, display, service and transportation

Inspector’s note: Noted over head pipes in rear hallway outside of the walk in cooler b121. Must protect food being transported through the hallway from possible contamination from over head pipes.

No evidence of rodent or insect outer openings protected/rodent proofed, a written log shall be maintained available to the inspectors

Inspector’s note: Must provide a pest control log book on site.

Food and non-food contact surfaces properly designed, constructed and maintained

Inspector’s note: Must also encase the storm drain across from the ice machine.

Premises maintained free of litter, unnecessary articles, cleaning equipment properly stored

Inspector’s note: Must remove all stock and clutter in the event spaces in the rear of the dining hall.