These good conditions and practices are noted: the Person-in-Charge can correctly identify hot and cold holding temperatures
- Critical: Employee Health* (corrected on site) (repeated violation)
Observation: The current Person-in-Charge (PIC) in the kitchen could not identify or provide information regarding any of the symptoms which must be reported and used to determine if employees must be restricted from preparing and/or serving food.
Correction: Ensure that all employees and the PIC are aware of which symptoms must be reported. The PIC must also know how to apply restrictions properly. The PIC must have access to and know where to find applicable policies. A copy of Employee Health policy was found by a Health Department employee and pointed out to the facility employee.
- Critical: Employee Health (repeated violation)
Observation: Since the Person-in-Charge (PIC) could not identify symptoms applicable to Employee Health, she would be unable to apply restrictions properly.
Correction: The person in charge is responsible for ensuring that staff who exhibit or report symptoms or diagnosed illness or history of exposure are restricted or excluded as required.
- Critical: Package Integrity* (corrected on site)
Observation: The can of carrots on the counter, for use for dinner, is dented on the bottom rim.
Correction: Segregate damaged cans (those dented on the rims or seam) from usable products until returned or discard. The PIC moved the can to the "damaged can" shelf in the basement.
- Food - Miscellaneous Sources of Contamination
Observation: Rodent droppings are found on several cans in the basement storage room.
Correction: Protect food from miscellaneous sources of contamination. These cans should be cleaned and sanitized before use. Handle with care and wash hands following the cleaning to prevent potential cross-contamination.
- Thawing (corrected on site)
Observation: Raw chicken in a large stock pot has been thawing on the kitchen counter for 5 hours. The chicken is at 61°F.
Correction: Thaw potentially hazardous foods using one of the following methods: (1) under refrigeration that maintains food temperature at 41°F
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (corrected on site)
Observation: The liverwurst (wrapped in foil) in the refrigeration unit is not dated for disposition. It had a gray material growing on it.
Correction: Mark the name and "consume by" date on the container of ready-to-eat (RTE) foods at the time of preparation if the food is to be held for more than 24 hours. RTE food shall be served or sold within 7 calendar days. Some harmful bacteria (Listeria) grow at refrigeration temperatures
- Critical: Ready-to-Eat - Potentially Hazardous Food - Disposition* (corrected on site)
Observation: The prepared ready-to-eat (RTE) container of ham salad was not date-marked for disposition.
Correction: Date mark potentially hazardous RTE foods when opened, if kept more than 24 hours. The PIC could not find the food on this week's menu, so knew it was opened at least 5 days ago.
The PIC discarded the food.
- Physical Facilities in Good Repair
Observation: Several areas require repair or maintenance. In alcove off of the kitchen the wall is rough and the baseboard is damaged. There are 3 holes in the wall inside the mop room. In the kitchen the grout between the hand sink and wall is rough (making it difficult to clean) and a gap exists along much of the area.
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
- Critical: Pests-Controlling Pests*
Observation: Methods are not being used effectively to control pests: rodent droppings are observed on the food storage shelves in the basement.
Correction: The presence of insects, rodents, and other pests shall be controlled to minimize their presence on the premises by using methods such as trapping devices or other methods as required.
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07/31/2015 | Routine | |
Employee health policies are posted. A list of holding, cooking and cooling temperatures are also posted. The Person in Charge (PIC) showed me the improvement they have made and repairs that are to be made. The conditions are much better than during the last inspection. Please continue the progress that was observed since the last inspection.
No violation noted during this evaluation. | 05/27/2014 | Follow-up | |
Please focus on correction of the critical violations. Once you have these conditions under control, work on the other food safety issues discussed. A cleaning-maintenance list would be beneficial to help improved frequency and quality of cleaning. Some of the Non-critical conditions focus on: repair or discard of broken equipment, plates and the freezer gasket
- Critical: Demonstration of Knowledge*
Observation: The person in charge (PIC) cannot identify correct cooking or holding temperatures for foods they serve.
Correction: Ensure the PIC is knowledgeable about relevant food safety issues such as holding, cooking and cooling temperatures. Written information was provided on demonstration of knowledge an duties of the PIC.
- Critical: Demonstration of Knowledge*
Observation: The Person in Charge (PIC) cannot identify reportable infections nor could S/HE produce a written policy identifying the 5 reportable infections: Norovirus, Hepatitis A, E. coli O157:H7, Shigellosis, and Typhoid Fever.
Correction: Provide a written or memorized policy to identify employee health policies pertaining to specific symptoms and diagnosed infections (which apply to all members of an employee's household), as well as proper restrictions, exclusions, and reporting (to the Health Department) . Train employees about their responsibility to report to the PIC. Another sample Employee Health Policy was provided by the Health Department.
- Critical: Exclusions and Restrictions - Symptoms or Positive Stools*
Observation: Restrictions and exclusions cannot be applied if the PIC cannot identify reportable symptoms or diagnosed infections.
Correction: Restrictions and exclusions must be applied properly. A sample policy was provided: it addresses proper restrictions, exclusions, and conditions which require the operator to contact the Health Department.
- Critical: Package Integrity* (corrected on site)
Observation: In the basement storage room: one dented can is stored with cans in good condition.
Correction: another can is rusted.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils* (corrected on site) (repeated violation)
Observation: Plastic plates are severely stained and many are feel greasy underneath. The can opener blade is visibly soiled.
Correction: Clean and sanitize these surfaces for food contact. The PIC cleaned these food contact surfaces.
- Equipment - Non-Food Contact Surfaces and Utensils (corrected on site)
Observation: The dish draining rack is visibly soiled.
Correction: Maintain the dish draining rack is a clean condition to prevent it from being a source of cross-contamination for clean plates when drying on it.
- Hand Drying Provision (corrected on site)
Observation: No hand towels or other method for drying hands is provided at the hand sink in the employee restroom.
Correction: Provide disposable towels or another sanitary method for drying hands to prevent employees from drying their hands on their clothing or other unclean materials. An employee re-stocked towels at the hand sink.
- Critical: Toxics - Storage of Toxic Containers* (corrected on site)
Observation: Containers of several chemicals are stored above bags of milk powder, where they could accidentally contaminate the milk powder.
Correction: Do not store chemicals over food, equipment, utensils, linens or single service items. The PIC moved the milk to a safe location.
- Critical: Toxics - Storage of Toxic Containers* (corrected on site)
Observation: Two cans of hair spray are stored on top of a refrigerator-freezer.
Correction: Do not store chemicals over food, equipment, utensils, linens or single service items. The PIC moved the milk to a safe location.
- Critical: Sanitizer - Criteria/Chemicals for food contact* (corrected on site)
Observation: The "quat" sanitizer solution concentration measures in excess of 400 ppm.
Correction:
Mix "quat" sanitizer solution to a concentration of 200 ppm. The operator diluted the solutions to 200 ppm.
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05/19/2014 | Risk Factor | |
All violations from the previous inspection have been corrected or are not observed.
We discussed needed repairs below the hand sink and at the bottom of the kitchen cupboard.
No violation noted during this evaluation. | 02/08/2013 | Follow-up | |
These good conditions and practices are noted: food handlers are washing their hands
- Critical: Employee Health*
Observation: The Person in Charge (PIC) in the kitchen is not aware of and cannot identify reportable infections nor could she produce a written policy identifying the 5 reportable infections: Norovirus, Hepatitis A, E. coli O157:H7, Shigellosis, and Typhoid Fever.
Correction: Provide a written or memorized policy to identify employee health policies pertaining to specific symptoms and diagnosed infections (which apply to all members of an employee's household), as well as proper restrictions, exclusions, and reporting (to the Health Department). Train employees about their responsibility to report to the PIC. Another sample Employee Health Policy was provided by the Health Department.
- Critical: Employee Health
Observation: Restrictions and exclusions cannot be applied since the PIC in the kitchen cannot identify an employee health policy.Restrictions and exclusions must be applied properly with reported symptoms and diagnosed infections (which apply to anyone in an employee's household).
Correction: A sample policy addressing proper restrictions, exclusions, and requirements to contact the Health Department will be e-mailed to the facility manager.
- Thawing (corrected on site)
Observation: Ground beef is thawing in a pan on a counter.
Correction: Thaw potentially hazardous foods using one of the following methods: (1) under refrigeration that maintains food temperature at 41°F
- Equipment - Good Repair and Proper Adjustment
Observation: Shards of metal are deposited on the can opener blade, where they may become dislodged and become a physical hazard in food.
Correction: Repair or replace the blade to prevent creation of metal fragments that can contaminate food.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils* (corrected on site)
Observation: Food contact surfaces of stock pots and some of the small clear plastic cups are visibly soiled.
Correction: Clean and sanitize these surfaces for food contact. For unused equipment: wash, rinse, sanitize, air dry, seal (such as wrapping in plastic film), and place in storage.
- Handwashing Signage/Handwashing Facilities
Observation: There is no hand wash sign in the employee restroom,
Correction: Provide clearly visible handwash signs in all restrooms used by the kitchen staff.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: Areas under the 3-bay sink and freezer room have build-up of dirt and debris on the floors.
Correction: Clean the physical facility frequently enough to prevent build up of dust and debris. Cleanliness of the facility is an important component of a sanitary facility, and allows more effective monitoring for presence or signs of pests. Develop and follow a regular cleaning schedule.
- Toilet Rooms - Closing Toilet Room Doors (corrected on site)
Observation: The employee restroom door is propped open.
Correction: Keep toilet room doors closed (except when cleaning or during maintenance) to prevent insect and rodent entrance and the associated potential for the spread of disease.
- Critical: Toxics - Conditions of Use* (corrected on site)
Observation: The "quat" sanitizer solution concentration measures in excess of 400 ppm.
Correction: Mix "quat" sanitizer solution to a concentration of 200 - 400 ppm, as directed on the container. The operator diluted the solutions to an acceptable concentration.
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01/30/2013 | Routine | |
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