This was a routine inspection. The food service at this facility is catered food which is then served to the children. There was no CFM on the premises at the time of the inspection. Food had been delivered. Distribution of the food was observed by the EHS during the inspection. It is necessary that someone with the certified food protection certification be on the premises at all times food delivery, preparation and service. Another certified food manager must be provided within 30 days. Fax or email a copy of the new certified food manager card to the health department within 30 days. Information was given to the person in charge regarding the class and testing location.
It is recommended that receiving temperatures be recorded for the hot foods (135F or more) and cold foods (41F or less) that are delivered by the catering service. If the food is not in the acceptable range, the service should be made aware.
Information was given today to the person in charge regarding an employee health policy. This training and policy must be implemented by the time of the next inspection. There will be a follow-up inspection in 90 days.
- Demonstration of Knowledge/Employee Health Policy - Reporting by Employees & Exclusion or Restriction of Food Employees
Observation: The person in charge is not able to relate how the person in charge, food employees, and conditional employees comply with disease reporting responsibilities and exclusion or restriction of food employees.
Correction: Information was given regarding employee health policy information. The person in charge is responsible for ensuring that food employees and conditional employees are trained and aware of their responsibilities with regards to reportable symptoms, exposures, and diagnosis.
- Critical: Certified Food Manager/Presence Required
Observation: There is no Certified Food Manager present in the establishment.
Correction: It shall be unlawful to operate a food establishment unless it is under the immediate control of a certified food manager. It is highly suggested that you have more than one employee with the food manager's license. ORS Interactive, Inc. (see handout provided) issues the required photo identification card with proof of successful completion of a certified food manager's exam. Failure to have a certified food manager on site during ALL hours of operation including food preparation, food service, and cleaning/sanitizing of equipment/utensils will result in closure of the establishment.
- Presence and Use of Required Poisonous or Toxic Materials Only
Observation: Observed unapproved cleaning solution being used in the kitchen.
Correction: Do not use commercially packaged products for kitchen cleaning. It is recommended that a chlorine(bleach) solution be made daily and used in a spray bottle.
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10/07/2015 | Routine | |
The purpose of today's visit was to conduct a risk factor assessment. Found that the kitchen manager has successfully passed the Food Manager Certification exam and has obtained the Food Manager Certification photo ID.
- Hand Drying Provision / Individual, Disposable Towels (corrected on site) (repeated violation)
Observation: Observed that paper towels were not provided at kitchen hand sink.
Correction: Provide paper towels the kitchen hand sink to allow employees to properly dry their hands after handwashing.
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08/14/2014 | Risk Factor | |
The purpose of today's visit was to conduct a routine inspection. Although the Director has a CFM License, she informed me that the kitchen manager is studying for preparation to take the CFM exam.
During the inspection, observed process of slacking improperly practiced. Informed the Director and Kitchen Manager of proper procedures for slacking. They agreed to adhere to placing the frozen food items under refrigeration until time for cooking from today forward.
- Slacking of Frozen PHF (TCS) to Moderate Temperature (corrected on site)
Observation: Frozen food slacked at improper temperatures. Observed two sheet pans of chicken nuggets slacking on counter top. Chicken nuggets are 48F.
Correction: Frozen potentially hazardous foods (time/temperature control for safety food) that is slacked to moderate the temperature or remove ice crystals shall be held: 1) under refrigeration that maintains food temperature at 41°F or less, or 2) at any temperature if the food remains frozen.
Chicken nuggets were placed under refrigeration until time to be placed in oven for cooking.
- Critical: Date Marking of Refrigerated, Ready-to-Eat PHF (TCS Food) (corrected on site)
Observation: The following refrigerated, ready-to-eat, potentially hazardous food that is commercially processed is not used or discarded within 24 hours of when the original container was opened and is not observed to be date marked: Cheese Slices.
Correction: Refrigerated, ready-to-eat, potentially hazardous commercially processed foods when opened and kept for more than 24 hours cannot have a shelf-life of more than 7 days, including the day of the original container was opened. These food items must be marked with either the "consume-by" date and/or "preparation" date, color-coded labels, or another marking system/method that effectively indicates shelf-life that is clearly understood and properly used by the employees. This date cannot exceed any manufacturer determined "use-by" date based on food safety.
Cheese slices that were opened on Friday, January 24, 2014 were labeled with discard date.
- Hand Drying Provision / Individual, Disposable Towels (corrected on site)
Observation: Observed that paper towels were not provided at the kitchen handwashing sink.
Correction: Provide paper towels at each hand sink to allow employees to properly dry their hands after handwashing. Stock of paper towels were placed into the dispenser.
- Critical: Common Name on Working Containers of Toxics (Cleaners, Sanitizers) (corrected on site)
Observation: Working containers of poisonous and toxic materials are not properly labeled with a common name. Found spray bottles of cleaning agent that are not labeled with name of the product.
Correction: Label all working containers of poisonous and toxic materials, including cleaners and sanitizers, with a common name to prevent the dangerous misuse of these materials.
Spray bottles were labeled with common name.
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01/27/2014 | Routine | |
Conducted a follow-up inspection to the risk factor assessment completed on September 13, 2013. Found that the Director, Shaheena Gordon has obtained the Certified Food Manager license. Establishment is now in compliance.
No violation noted during this evaluation. | 09/17/2013 | Follow-up | |
The purpose of today's visit was to conduct a risk factor assessment inspection. Found that the Certified Food Manager's license recently expired on September 3, 2013. Meal service for the day is complete. No further food preparation will take place until Monday, September 16, 2013. The food manager course and exam were taken on August 16, 2013 and the person-in-charge has been awaiting the results. Please obtain the results of the exam taken and provide information to the Health Department the morning of Monday, September 16, 2013.
- Critical: Package Integrity & No Dented Cans/ Specifications for Receiving (corrected on site)
Observation: The following food item(s) from damaged packaging were found offered for sale or service: Observed dented cans of spaghetti sauce and soups stored on dry storage shelves.
Correction: Food packages such as canned goods shall be in good condition and protect the integrity of the contents so that the food is not exposed to adulteration or potential contaminants. Return all dented and damaged canned goods to your food supplier for a credit. Dented cans of spaghetti sauce and soups were marked DAMAGED and stored separately from cans intended for service. They will be returned to the food supplier.
- Critical: Food Protection from Contamination / Separate Raw from RTE (corrected on site) (repeated violation)
Observation: Raw animal food stored over ready-to-eat food in the refrigeration unit. Observed raw shell eggs stored on shelf above milk inside of the True 1-door refrigerator.
Correction: Raw foods like poultry, beef, pork, seafood, and eggs shall be stored properly inside refrigerators and freezers to prevent cross contamination. Raw foods shall be stored on shelving units BELOW or SEPARATED from all cooked foods, commercially processed foods, washed produce, leftover foods, etc. Raw shell eggs were relocated to the bottom shelf of this refrigeration unit.
- Critical: Certified Food Manager/Presence Required
Observation: There is no Certified Food Manager present in the establishment. Found that Ms Reina Sosa Food Manager license recently expired on September 3, 2013. She informed me that she took the class and exam on August 16, 2013 and is awaiting the results.
Correction: It shall be unlawful to operate a food establishment unless it is under the immediate control of a certified food manager. It is highly suggested that you have more than one employee with the food manager's license. ORS Interactive, Inc. (see handout provided) issues the required photo identification card with proof of successful completion of a certified food manager's exam. Failure to have a certified food manager on site during ALL hours of operation including food preparation, food service, and cleaning/sanitizing of equipment/utensils will result in closure of the establishment.
Lunch meal has been served. No further food preparation will take place until Monday, September 16, 2013. Please obtain results of the exam taken and provide information to Health Department no later than the morning of Monday, September 16, 2013.
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09/13/2013 | Risk Factor | |
The purpose of today's visit was to conduct a routine inspection. Provided the Certified Food Manager with red Employee Health folder containing handouts mentioned in section 2-201.11(A) above.
- Critical: Responsibility of PIC to Require Food Employees to Report GI Symptoms or Cuts, Disease, Medical Condition or Exposure to PIC
Observation: Upon discussion with the person-in-charge, one or more of the elements of an effective employee health policy is either missing or incomplete. A complete employee health policy is required to be in place at the food establishment. At the time of this inspection, the Health Department provided and reviewed handouts and resource information in a red folder labeled "Employee Health Policy.
Correction: A complete employee health policy must have the following elements:
1) Employee training on foodborne illness, particularly symptoms of illness and prevention of the Big Five illnesses (see "What is Foodborne Illness" handout)
- Critical: Food Protection from Contamination / Separate Raw from RTE (corrected on site)
Observation: Raw animal food stored over ready-to-eat food in the refrigeration unit. Observed raw shell eggs (to be used to make cookies) stored above bread and milk in the refrigeration unit.
Correction: Raw foods like poultry, beef, pork, seafood, and eggs shall be stored properly inside refrigerators and freezers to prevent cross contamination. Raw foods shall be stored on shelving units BELOW or SEPARATED from all cooked foods, commercially processed foods, washed produce, leftover foods, etc.
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01/30/2013 | Routine | |
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