- Critical: Equipment and Utensils - Before Use After Cleaning* (corrected on site)
Observation: The food-contact surfaces of the following equipment were not observed sanitized: sanitizer used to wash dishes is too low (improper concentration) < 50ppm.
Correction: After cleaning and rinsing of the food-contact surface, the surface shall be effectively sanitized before coming in contact with food and before use. Ensure test strips are used to confirm a proper sanitizer concentration of 50-150ppm.
- Critical: Toxics - Common Name/working Containers of Toxics* (corrected on site) (repeated violation)
Observation: Working containers of bleach water are not properly labeled.
Correction: Working containers of toxic items are to be properly labeled with contents. Identification of these containers with the common name of the material helps prevent the dangerous misuse of the contents.
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12/22/2015 | Risk Factor | |
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (corrected on site) (repeated violation)
Observation: The ready-to-eat (RTE) commercially processed lunch meat and hot dogs in the refrigeration unit was not properly dated for disposition after opening.
Correction: Mark a "consume by" date on commercially processed RTE foods at the time the original container is opened. If the food is held at 41°F or below the food shall be served or sold within 7 calendar days. Some harmful bacteria continue to grow even at refrigeration temperatures so limiting the amount of time in storage limits the amount of growth allowed for these bacteria.
- Hand Drying Provision (corrected on site) (repeated violation)
Observation: No disposable towels were provided at the hand washing lavatory in the men's restroom.
Correction: Hand drying devices such as individual disposable paper towels, a continuous towel system that supplies the user with a clean towel or heated air hand drying device must be provided at all hand washing lavatories to encourage proper hand washing and avoid employees to drying their hands on their clothing or other unclean materials
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09/15/2015 | Risk Factor | |
All food temperatures taken were internal. A few floor tiles are damaged in men's restroom and in hallway. Clean behind and around sink faucets.
Ensure refrigerators are adjusted to a cold enough setting to keep foods at 41*F or lower.
- Cooling Methods (corrected on site)
Observation: Food containers for cooling food are arranged so as not allow for maximum heat transfer. Oatmeal in sealed container stacked on top of eachother. The refrigerator does not keep cold enough to cool foods down to 41*F within the needed time frame.
Correction: Arrange the food containers in the refrigeration equipment to provide maximum heat transfer through the container walls. Loosely cover or uncover the food if protected from overhead contamination during the cooling period to facilitate heat transfer from the surface of the food.
- Temperature Measuring Devices (repeated violation)
Observation: There was no temperature measuring device located in the infant room refrigerator.
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.
- Critical: Toxics - Common Name/working Containers of Toxics*
Observation: Working containers of bleach water in a milk jug and in a spray bottle are not properly labeled.
Correction: Working containers of toxic items are to be properly labeled with contents. Identification of these containers with the common name of the material helps prevent the dangerous misuse of the contents.
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06/09/2015 | Routine | |
All food temperatures taken were internal.
- Person in Charge (corrected on site)
Observation: Food employees could not answer questions on what foodborne illnesses to report to the person in charge. The operator said she thinks the information is in her office.
Correction: PIC is to advise employees of their responsibility to report in accordance with law information concerning their health and activities as they relate to diseases transmitted through food. Ensure the employee health fact sheet is kept in a location where employees know where it is and can easily access it. Employee health reporting agreement provided to director.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: The following foods in the kitchen and infant room refrigerator were cold holding at improper temperatures: Milk- 45*F, BBQ Chicken- 45*F, Ham- 46*F, Green Beans- 46*F, Chicken Stock- 45*F in the kitchen unit. The infant room refrigerator has an ambient air temperature of 44*F and juice (not a phf) is at 44*F.
Correction: Foods in these units were relocated to a refrigeration unit that is capable of maintaining food storage at 41°F or below. Refrigerator was accidentally left open in the kitchen according to director. Leave shut and monitor temperatures, if unit is still not cold holding at proper temperatures, do not use the units again until they are repaired or replaced. The air temperature in the unit should read 35-37*F when not in use.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking*
Observation: The ready-to-eat (RTE) commercially processed ham in the refrigeration unit was not properly dated for disposition after opening.
Correction: Mark a "consume by" date on commercially processed RTE foods at the time the original container is opened. If the food is held at 41°F or below the food shall be served or sold within 7 calendar days. Some harmful bacteria continue to grow even at refrigeration temperatures so limiting the amount of time in storage limits the amount of growth allowed for these bacteria.
- Temperature Measuring Devices (corrected on site)
Observation: The temperature measuring device in the all refrigerators was not properly located in the coldest part of the unit.
Correction: Relocate the temperature measuring device to the coldest part of the hot food storage unit to properly represent the ambient air temperature (near the front of unit).
- Non-Food Contact Surfaces (repeated violation)
Observation: The nonfood contact surface of the mop room shelves (needs to be cleaned and repainted), black substance growing around caulking at kitchen sinks and kitchen cabinet toe boards were noted in need of cleaning.
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Hand Drying Provision (corrected on site)
Observation: No disposable towels were provided at the hand washing lavatory in the men's restroom.
Correction: Hand drying devices such as individual disposable paper towels, a continuous towel system that supplies the user with a clean towel or heated air hand drying device must be provided at all hand washing lavatories to encourage proper hand washing and avoid employees to drying their hands on their clothing or other unclean materials
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02/05/2015 | Routine | |
All food temperatures taken were internal.
This inspection was a risk factor inspection that focused on the 5 risk factors for foodborne illness (food from unapproved sources, inadequate cooking temperatures, inadequate holding temperatures, improper employee health and hygiene, and cross contamination of food and equipment). Good retail practices (GRPS) observed were discussed with operator and/or staff at time of evaluation.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Milk (49°F) and beefaroni (49°F) in infant room refrigerator cold holding at improper temperatures.
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below. Foods will be sent home with parents for discard. Discontinue using the mini-fridge in infant room until it is repaired or replaced.
- Handwashing - Using a Handwashing Lavatory - No Other Purpose (corrected on site)
Observation: The handwash station in the infant room has a bowl of hot water in it to reheat baby foods.
Correction: The handwash facility identified above is to be used for washing hands only.
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09/11/2014 | Risk Factor | |
All food temperatures taken were internal.
- Nonfood-Contact Surfaces - Corrosion Resistant/Nonabsorbent
Observation: The nonfood contact surface of the dishdrain support wood and wooden shelves in mop room is not corrosion resistant, nonabsorbent, and/or smooth.
Correction: Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent.
- Equipment - Fixed Equipment, Spacing or Sealing
Observation: The 3 compartment sink, mopsink and employee restroom handsink is not sealed to adjoining equipment or walls.
Correction: Seal the unit to adjoining equipment or walls since it is exposed to spillage or seepage.
- Non-Food Contact Surfaces
Observation: The nonfood contact surface of the following equipment has accumulations of grime and debris:
>>Mop sink shelves
>>The doors above the refrigerator cabinet
>>The dishdrain support board has a black substance growing on it
>>The caulk around the 3 compartment sink has a black substance growing on it
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Physical Facilities in Good Repair
Observation: The physical structures are not maintained in good repair:
>>Coving missing at the floor and wall juncture in the mop room
>>Tiles in restrooms are damaged in some spots (gaps exist)
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
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04/23/2014 | Routine | |
- Temperature Measuring Devices
Observation: Missing thermometer in fridge
Correction: Provide and place in warmest part of fridge
- Non-Food Contact Surfaces
Observation: The following were found to be dirty
>>Outside kitchen cabinets
>>Inside oven
>>Top of stove
Correction: Clean and maintain
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: The following areas were found to be dirty
>>Ceiling in kitchen
>>Floor stained in kitchen
Correction: Clean and maintain
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10/16/2013 | Routine | |
suggested adjusting thermostat inside the refrigerator so it is holding at or below 41*. per operator, they had been in and out of unit prior to EHS arrival.
- Non-Food Contact Surfaces
Observation: Oven drawer ledge not clean.
Correction: Clean.
- Pests - Controlling Pests* (repeated violation)
Observation: Few rodent droppings observed in pantry.
Correction: Clean. Facility does have routine pest control services in place.
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06/14/2013 | Routine | |
food temperatures observed are internal.
2013 permit issued
- Critical: Food - Potentially Hazardous Food - Cold Holding* (repeated violation)
Observation: Green beans, ham and cheese slices in refrigerator are cold holding at improper temperatures (45*, 43* respectively).
Correction: Cold hold potentially hazardous foods at or below 41*. Check thermostat and adjust if needed. Per operator, items to be discarded.
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles
Observation: Oven rack stored on floor.
Correction: Store elevated up off the floor.
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01/10/2013 | Routine | |
all food temperatures observed are internal.
No food in preparation at time of visit. Pizza was reheated and served with no leftovers.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: Wall around mop sink not clean.
Correction: Clean. Ensure wall is washable.
- Pests - Controlling Pests* (repeated violation)
Observation: Few rodent droppings observed in pantry and right of refrigerator.
Correction: Clean to remove and monitor for new activity.
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09/20/2012 | Routine | |
- Critical: Hands - Preventing Contamination from Hands* (corrected on site)
Observation: Bare hands used to handle buns.
Correction: Corrected. Advised to wash hand s and wear single use gloves or use utensils to handle food that is ready to eat.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (repeated violation)
Observation: Potentially hazardous foods (cooked corn, ready to eat ham ) in refrigerator are cold holding at improper temperatures.
Correction: Cold hold at or below 41*.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (corrected on site)
Observation: Open package of ready to eat food (ham) not labeled with a use by date.
Correction: Label for use within 7 days of opening package.
- Temperature Measuring Devices (repeated violation)
Observation: Thermometer not provided inside refrigerator/could not be located.
Correction: Provide at the front by the door.
- Cooling, Heating, and Holding Capacities (corrected on site)
Observation: Homestyle refrigerator cold holding at least 45*.
Correction: Cold hold at or below 41* to ensure foods are at or below 41*. Check thermostat.
- Equipment - Good Repair and Proper Adjustment
Observation: Refrigerator door gasket not secured to the door.
Correction: Secure.
- Non-Food Contact Surfaces (repeated violation)
Observation: Side of and tops of refrigerator and freezer are not clean.
Correction: Clean.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: Floor not clean around equipment.
Correction: Clean.
- Pests - Controlling Pests*
Observation: Few rodent droppings observed in pantry (see left) and right of school refrigerator.
Correction: Clean and monitor.
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06/15/2012 | Routine | |
all food temperatures observed are internal.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Ham (47*), chicken noodle casserole (45*) in the refrigerator are cold holding at improper temperatures (ham labeled with open date of 2/6 and director advised me not supposed to be in there).
Correction: Corrected by discarding these foods. Monitor the unit to ensure it is capable of cold holding phfs at or below 41*. Lunch was just served and unit may have been continuously opened and closed during this period.
- Temperature Measuring Devices (corrected on site)
Observation: Thermometer lacking in refrigerator.
Correction: Corrected. Provide a thermomter inside the unit at the front by the door.
- Single-Service and Single-Use Articles, Use Limitation
Observation: Ice cream/sherbert buckets reused for storage of sugar.
Correction: Provide approved multi-use containers for food storage.
- Critical: Toxics - Conditions of Use* (corrected on site)
Observation: Raid ant and garden pest spray stored below sink in cabinetry.
Correction: Corrected. Advised a Certified Pest Control Operator shall apply approved pesticides and approved pesticides shall be stored separate from general chemicals.
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02/22/2012 | Routine | |
All food temperatures observed are internal.
- Food Storage Containers - Identified with Common Name of Food
Observation: Unlabeled dry good stored in animal cracker container.
Correction: Label food contents. See 1750 regarding reuse of manufacturer containers.
- Single-Service and Single-Use Articles, Use Limitation
Observation: Bulk dry good stored in "animal cracker" container.
Correction: Once the original contents are emptied, discard the container. Use approved multi-use containers for food storage.
- Non-Food Contact Surfaces
Observation: Top of refrigerator and freezer not clean (dusty).
Correction: Clean.
- Pests - Controlling Pests* (repeated violation)
Observation: 1) cobwebs and spider present in right side of pantry
2) few fruit flies present in pantry
3) rodent droppings observed in bottom right of pantry and on floor right of the refrigerator
Correction: Clean these areas. Use approved methods to control pests.
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11/21/2011 | Routine | |
Hot dogs were grilled on grill outside of building . Advised operator that the permit to operate only covers the inside kitchen. A temporary permit must be applied for to grill/cook/serve/etc/ outside. Also groudn cover, utensil wash, and hand wash must be provided at outside grilling area.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (corrected on site)
Observation: Open package of deli ham not labeled with a use-by date in refrigerator.
Correction: Once opened, label for use within 7 days.
- Critical: Warewashing - Manual & Mechanical Warewashing Equipment, Chemical Sanitization - Temperature, pH, Concentration & Hardness* (corrected on site)
Observation: No chlorine resdual measured on reently cleaned dishes and less than 50 ppm measured in sanitizer water.
Correction: Corrected. Ensure chlorine sanitizer is 50-100 ppm.
- Pests - Controlling Pests* (repeated violation)
Observation: Few rodent droppings observed on shelving in pantry.
Correction: Clean to remove.
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08/25/2011 | Routine | |
All food temperatures observed are internal. Foodservice occurred prior to EHS arrival.
- Refuse, Recyclables, and Returnables - Outdoor Storage Surface
Observation: Dumpster located on grass.
Correction: Relocate to asphalt.
- Hand Drying Provision
Observation: Paper towels not provided at hand sink.
Correction: Ensure hand sinks are stocked with paper towels.
- Pests - Controlling Pests* (repeated violation)
Observation: Minimal/few rodent droppings observed on pantry shelving.
Correction: Clean to remove and monitor for activity.
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02/18/2011 | Routine | |
Food temperatures observed are internal.
- Critical: Warewashing - Manual & Mechanical Warewashing Equipment, Chemical Sanitization - Temperature, pH, Concentration & Hardness* (corrected on site)
Observation: Chlorine sanitizer exceeds 200 ppm in the three-compartment sink.
Correction: Corrected to 50 ppm. Ensure chlorine sanitizer is 50-100 ppm.
- Indoor Areas - Surface Characteristics
Observation: Concrete floor below section of countertop not sealed.
Correction: Seal or resurface/tile to provide a cleanable, non-absorbent surface.
- Pests - Controlling Pests* (repeated violation)
Observation: Few rodent droppings observed in the right corner of the storage closet.
Correction: Clean and monitor.
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11/30/2010 | Routine | |
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