Ms. Speight is already signed up for recertification class on March 17th. Spoke with administrator who stated they will not be using the facility at 1000 W. Little Creek Rd until all inspections have been completed and it is approved by social services. Recommended for permit renewal. Permit issued.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: Interior of cabinets in kitchen noted in need of cleaning.
Correction: All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.
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03/10/2015 | Routine | |
Spoke with manager regarding inspection. Permit, business license and Manager's certificate conspicuously displayed. Frequent handwashing observed. pH kit and thermometer observed.Facility is well maintained and clean. Ice machine repaired and well maintained.
- Critical: Equipment and Utensils - Hot Water and Chemical Sanitizing*
Observation: When tested, no sanitizer or a low concentration of chemical sanitizer was found in the sanitize basin. The concentration tested at 10ppm
Correction: Provide chlorine at proper concentration of 50ppm and immerse or expose food contact surfaces to sanitizing solution for adequate time.
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11/05/2014 | Routine | |
Spoke with the manager in regards to the two door reach-in refrigerator in the kitchen. The technician was contacted and informed but is not able to repair the unit until 7/10/14. No temperature control for safety foods in unit at the time of inspection. Food for child-care center observed in another functioning unit. Advised person in charge on proper sealing of coving as opposed to using tape. Follow-up on or about 7/15/14.
- Floor and Wall Junctures, Coved, and Enclosed or Sealed (repeated violation)
Observation: Floor and wall juncture in the food storage room is not sealed.
Correction: Seal floor and wall juncture in rooms where water flush cleaning methods are used.
- Physical Facilities in Good Repair (repeated violation)
Observation: The ceiling tiles is not maintained in good repair throughout the food storage room in the kitchen.
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
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07/08/2014 | Follow-up | |
- Critical: Food - Safe and Unadulterated*
Observation: The ready-to-eat ice is unsound due to contamination from water running over the accumulation of pink colored, slimey mildew build up on the water reservoir, water dispenser, and surfaces of the the ice machine.
Correction: Ensure food is safe and unadulterated. Said ice was voluntarily discarded
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site)
Observation: Raw eggs observed stored over ready-to-eat (RTE) food in the refrigeration unit in the kitchen.
Correction: Separate raw animal foods during storage, preparation, holding, and display from raw RTE food including other raw animal food such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food.
- Critical: Food - Potentially Hazardous Food: Cold Holding*
Observation: Cooked green beans and ready-to-drink milk were cold holding at improper temperatures
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
- Temperature Measuring Devices
Observation: There was no temperature measuring device located in the two door reach-in refrigerator in the kitchen and in the two door refrigerator/freezer unit in the food storage area.
Correction: Provide a temperature measuring device in all hot or cold holding equipment used to store potentially hazardous foods so that employees can routinely monitor the ambient air temperature.
- Cooling, Heating, and Holding Capacities
Observation: The two door reach-in refrigerator in the kitchen was overstocked and is not sufficient in capacity to meet the food storage demands of the establishment. Unit observed at an ambient temperature of 49 degrees F.
Correction: Provide additional cold holding unitts necessary to maintain food items at 41 degrees F. Overstocked equipment does not allow for proper air circulation and/or heat transfer. Temperature control for safety foods discarded and unit removed from active use.,Improper food storage temperatures are a major contributing factor to foodborne illness.
- Temperature - Food Temperature Measuring Devices - Provided
Observation: The certified food manager could not provide a food temperature measuring device. Food temperature violations observed
Correction: Obtain at least one food temperature measuring device so employees can properly monitor the temperature of food items in the establishment.
- Critical: Equipment - Food Contact Surfaces and Utensils
Observation: Surfaces of the ice machine was in contact with non-potentially hazardous food items that were observed soiled with accumulations of pink colored, slimey textured mildew and black grime. Said equipment taken out of use until it can be thoroughly cleaned.
Correction: Clean the surface of ice machine at any time when contamination may have occurred, at least every 24 hours, before restocking the consumer self-service equipment/utensils, or per manufacturer specifications.
- Floor and Wall Junctures, Coved, and Enclosed or Sealed
Observation: Floor and wall juncture in the food storage room is not sealed.
Correction: Seal floor and wall juncture in rooms where water flush cleaning methods are used.
- Physical Facilities in Good Repair
Observation: The ceiling tiles is not maintained in good repair throughout the food storage room in the kitchen.
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
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07/01/2014 | Routine | |
Facility is well maintained and very clean.
- Critical: Sanitizer; Criteria/Chemicals for food contact* (corrected on site)
Observation: Observed sanitizer bucket concentration >400 ppm.
Correction: Maintain sanitizer bucket levels between 50-100 ppm.
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02/28/2014 | Routine | |
| No violation noted during this evaluation. | 12/09/2013 | Routine | |
No violations at time of inspection. Met with and interviewed Patricia Speight kitchen manager and left copy of inspection report with her.
No violation noted during this evaluation. | 01/25/2013 | Routine | |
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