1920 Commons Resident Hall Dining

Inspector notes: Sign or poster to remind food employees to wash their hands was NOT posted at one of the handwash sink in the food preparation area. *The person in charge posted the sign during the inspection.

Inspector notes: A container of marinara sauce dated 1/8/2026 was observed inside a walk-in cooler, exceeding the 7 day holding limit at the time of inspection. *The person in charge discarded the food during the inspection.

Inspector notes: One hood filter was missing from one of the hood in the food preparation area. New Violation.

Inspector notes: Temperature measuring devices for ensuring proper temperatures of equipment were not available or readily accessible in two walk-in coolers equipment.

Inspector notes: Observations: -Food debris behind shelving inside all walk-in coolers and freezers. -Splash around the non-food contact parts of the nozzles on the milk and juice dispenser.

Inspector notes: Observations: -Delayed hot-water generation at one handwash sink in the food-prep area and at the handwash sinks in the men’s and women’s toilet rooms. -In the women’s toilet room, one handwash sink was not functioning at the time of the inspection, and another produced a maximum hot water temperature of 67°F instead of the required 100°F. ****The remaining two handwash sinks in the women’s toilet room reached 100°F during the inspection. *The person in charge placed both non compliant handwash sinks out of service during the inspection.

Inspector notes: Observations: -Accumulation of food debris in a corner of the warewashing area. -One under-counter refrigerator at the vegan station was out of service. -A dead mouse on a sticky trap in the room used for storing canned food.

Inspector notes: Observations: -Accumulation of static dust on all hood filters in the outside serving area. -Accumulation of grease on the hood filters at the grill station.

Inspector notes: A dented can of ketchup was observed in the dry storage area. *The person in charge discarded the can during the inspection.

Inspector notes: Uncovered pizza was observed on a sheet pan rack inside the walk-in cooler. *The person in charge covered the pizza during the inspection.

Inspector notes: Cut romaine lettuce, mushrooms, and spicy mayo were held at 45°F instead of the required 41°F or below. *The person in charge created an ice bed for the romaine lettuce and discarded the mushrooms and spicy mayo during the inspection. The last two items (mushrooms and spicy mayo) had been in the unit for more than four hours.

Inspector notes: Observations: -Food debris along the floor perimeter in the warewashing area. -Water on the floor beneath one of the handwash sinks in a food prep area. -Out-of-Service Units: One reach-in refrigerator at the coffee station and one under-counter refrigerator at the Global Guard station. New Violation.

Inspector notes: Accumulation of dust was observed on the fan covers of the ventilation system throughout the facility. New Violation.

Inspector notes: Temperature measuring devices for ensuring proper temperatures of equipment were not available or readily accessible in two walk-in coolers equipment. New Violation.

Inspector notes: Observations: -A puddle of water in a corner of one of the walk-in coolers. -Food debris behind shelving inside all walk-in coolers and freezers. -Dirt on the ice handle of the soda machine. -Mold around the non-food contact parts of the nozzles on the milk and juice dispenser. *The person in charge instructed an employee to clean the milk and juice dispenser during the inspection. New Violation.

Inspector notes: Delayed hot water generation at one handwash sink in a food prep area. New Violation.

Inspector notes: Employee's beverage containers (bottles of water with screw on caps) were observed in food preparation areas. The bottles were placed in designated holders in the prep areas for storage only. All drinking from bottles should be done away from cooking, prep, and warewash areas. 46.151(a) - Food Contamination Prevention: Eating, Drinking or Using Tobacco (a) Eating, drinking or using tobacco. (1) General prohibition. An employee may not eat, drink or use any form of tobacco unless the use occurs in designated areas where the contamination of exposed food; clean equipment, utensils and linens; unwrapped single-service and single-use articles; or other items needing protection cannot result. The sole exception to this prohibition is in paragraph (2). (2) Exception for closed beverage containers. A food employee may drink from a closed beverage container if the container is handled to prevent contamination of the following: (i) The employee’s hands. (ii) The container. (iii) Exposed food; clean equipment, utensils and linens; and unwrapped single-service and single-use articles.

Inspector notes: Observed insecticides (fruit fly strips) not labeled by the manufacturer for food facility usage, in the prep, service, and salad bar areas. Employees removed the observed traps during the inspection.

Inspector notes: -Slicer has dried food residue on the inner food contact surfaces under the blade guard and is not being washed, rinsed and sanitized at least every 4 hours. An employee began washing, rinsing, and sanitizing the immoveable parts in place and the removeable parts were taken to the warewash sink for proper cleaning and air drying. - A dough press machine contained accumulated dried food residue on surfaces that would come in contact with the dough. This machine was removed from the prep area. The person in charge stated that it is not used. The can opener had an accumulation of dried residue on the food contact surfaces. It was removed and placed in the warewash area for washing, rinsing, and sanitizing.

Inspector notes: Some sanitizer buckets were tested at concentrations below 200 ppm as required. The buckets that tested low were emptied and filled with fresh sanitizer solution that tested in the required range of 200 - 400 ppm.

Inspector notes: -Cooling paddle observed stored on the walk in floor rather than in a container or on a shelf or rack that can be cleaned and sanitized often to prevent potential contamination. The paddle was removed to be cleaned and stored properly. -Clean large serving utensils stored with handles in different directions rather than all facing in the same direction to prevent contamination when retrieved. New Violation.

Inspector notes: Equipment: -The warewash machine is not reaching 180 degrees F for the final rinse. It takes several cycles to get the water temperature up to 178 degrees F for the final rinse and 150 degrees F for the wash cycle. New Violation.

Inspector notes: -The warewash machine detergent container was observed empty. An employee replaced the empty container with a full container of detergent. -Yellow and white buildups noted on the inner and outer surfaces of the warewash machine. -White residue, worn, and damaged surfaces observed on the plastic racks in the warewash area. New Violation.

Inspector notes: Observations: -Residue and debris observed on the outer and inner surfaces of some bulk storage containers. -Accumulated residue was observed on the outer surface of the buffalo chopper. Employees began washing, rinsing, sanitizing, and air drying some of these items during the inspection. -Residue, debris, and food debris on floor perimeters in the walk in units. -Beige residue on the upper outer sides of the ice holders in the self service area. New Violation.

Inspector notes: Backflow preventers were not observed on the crushed ice machine or the water hose bibs. New Violation.

Inspector notes: Observations: -The concrete floor around the walk in units in the cold produce area is pitted and not smooth and easily cleaned. New Violation.

Inspector notes: A Continental refrigerator was lacking a light bulb. New Violation.

Inspector notes: Paper towel dispenser empty at the handwash sink in the warewash area. Person in charge provided paper towel at the time of the inspection.

Inspector notes: Inoperable under the counter refrigerator observed in the vegan station.