Facility did a good job correcting open observations from previous inspection. Just make sure that a proper hair restraint is worn when preparing and serving food, the 2 hood vents are cleaned or replaced and that all food items are proper dated.
- Critical: Ready-to-Eat - Potentially Hazardous Food - Disposition*
Observation: The commercially processed ready-to-eat (RTE) fully cooked meats as hamburgers and chicken in the refrigeration unit is not labeled with a ""consume by"" date. Ensure manufactures dates are placed on product in freezer. Food facility can not use foods pass the manufactures expiration date. If removed then facility is unaware of safety of food.
Correction: Ensure that all commercially processed foods are mark a "consume by" date marked by manufacture. 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.
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02/02/2016 | Follow-up | |
In serving high susceptible population as young children cold holding , hot holding and cook temperatures are very important. EHS recommends periodic training to remind workers of the temperatures. Also to determine if proper temperatures are being meet a food thermometer must be utilized and properly calibrated. While worker in the kitchen ensure glove use and handwashing is used and proper hair restraints.
- Critical: Demonstration of Knowledge* (corrected on site)
Observation: The person in charge failed to state the required temperatures and holding times for the following conditions of potentially hazardous food: (1) Refrigerated storage, (2) Hot holding, (3) Cooking.
Correction: Ensure the designated person in charge (PIC) is knowledgeable about foodborne disease prevention, Hazardous Analysis Critical Control Point principles and Regulation requirements. The PIC should be prepared to recognize conditions that may contribute to foodborne illness. The PIC must also recognize conditions that fail to comply with Regulation requirements and be authorized to take the appropriate preventive and corrective actions to ensure that the Regulations' objectives are fulfilled. EHS explained cold holding hot holding and the required cook temperatures to PIC and also provided a pamphlet to be posted.
- Critical: Employee Health* (corrected on site)
Observation: Employees or applicants are not aware of the reporting procedures concerning information about their health and activities if they are suspected of causing, or being exposed to a confirmed disease outbreak caused by Salmonella Typhi, Shigella spp., Escherichia coli O157:H7, Hepatitis A virus or Norovirus
Correction: Have the license holder require employees or applicants report to the person in charge if they meet one or more of the following high-risk conditions: Is suspected of causing, or being exposed to, a confirmed disease outbreak caused by S. Typhi, Shigella, Escherichia coli O157:H7, Hepatitis A virus or norovirus. EHS provided pamphlet and educated PIC on reportable diseases.
- Critical: Package Integrity* (corrected on site)
Observation: Food packages are not in good condition or the integrity of the package contents are not protected from adulteration or potential contaminants (ex: dented food cans). EHS observed a couple of dented cans affecting the seams of the cans.
Correction: Discard or return to distributor any food packages that are not in good condition or the integrity of the package contents are not protected from adulteration or potential contaminants. EHS educated PIC on what to look for in regards to bad dented cans.. Items were removed from stock.
- Critical: Ready-to-Eat - Potentially Hazardous Food - Disposition*
Observation: The commercially processed ready-to-eat (RTE) fully cooked meats as hamburgers and chicken in the refrigeration unit is not labeled with a ""consume by"" date. Ensure manufactures dates are placed on product in freezer. Food facility can not use foods pass the manufactures expiration date. If removed then facility is unaware of safety of food.
Correction: Ensure that all commercially processed foods are mark a "consume by" date marked by manufacture. 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 - Food Temperature Measuring Devices - Provided
Observation: The person in charge could not provide a food temperature measuring device.
Correction: Obtain at least one food temperature measuring device so employees can properly monitor the temperature of food items in the establishment.
- Sanitizing Solutions, Testing Devices
Observation: There is no properly working test kit provided in the facility for monitoring the concentration of the chemical sanitizing solutions. Facility is using Steramine Qt sanitizer but only has chlorine test strips to test concentration. This is the wrong type of test strip.
Correction: Obtain a quat. test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
- Handwashing - Using a Handwashing Lavatory - No Other Purpose
Observation: The handwash station in the kitchen is being used for purposes other than washing hands. EHS observed paint and paint brushes in handwashing sink.
Correction: The handwash facility identified above is to be used for washing hands only. This prevents cross contamination and promotes handwashing. Have sink cleaned and sanitized prior to handwashing and recommend placing a sign at sink indicating handwashing only.
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12/23/2015 | Routine | |
NOTES:
- All staff possess a current Food Handler card.
- Reviewed Employee Health policy with PIC.
- All food is discarded at end of service.
- No food preparation observed during inspection.
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site)
Observation: Raw foods of animal origin stored over ready-to-eat (RTE) food in the refrigeration unit. Observed, raw shelled eggs over small cartons of milk. *Raw, shelled eggs belonged to staff employee.
Correction: Separate raw foods of animal origin during storage, preparation, holding, and display from RTE food including foods such as milk, fruit and vegetables.
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07/02/2015 | Routine | |
NOTES:
- Observed good date-labeling in RIR.
- Kitchen clean and organized.
- All hand sinks stocked.
- Discussed Employee Health with PIC.
- Reviewed Food Handler cards with PIC.
No violation noted during this evaluation. | 01/05/2015 | Risk Factor | |
NOTES:
- Good hand washing practices observed.
- Proper glove use observed during inspection.
- Assign area for dented cans suggested.
- Discussed employe health with manager and gave educational flyer on employee health.
- Reviewed food handler card list of current employees with manager.
- Good job!
- Have a great summer!
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking*
Observation: The ready-to-eat (RTE) commercially processed cheese and meat 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
Observation: There was no temperature measuring device located in the reach-in 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.
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05/29/2014 | Routine | |
No violations at time of inspection
No violation noted during this evaluation. | 01/16/2014 | Risk Factor | |
No violations at time of inspection
No violation noted during this evaluation. | 04/18/2013 | Routine | |
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