Discussed the following with the person in charge (PIC):
1. Observed the blast chiller in disrepair and out of service. Recommend repairing the blast chiller to facilitate the cooling of foods.
2. Food sources are U.S. Foodservice, Keany Produce, Pet Dairy, & Masada Bakery.
3. Only liquid pasteurized eggs are used. The pasteurized shell eggs and hard boiled eggs are not being used at this time. Only pasteurized juices are served.
4. Observed numerous small flies (gnats and/or drain flies) in the kitchen. The PIC stated that the kitchen was treated by their professional pest control company yesterday (3/29). The EHSS observed this documented in their pest control log book. The notes stated that the facility, including the drains, was treated for the flying insects and two of the drains were capped off. The facility is being serviced weekly at this time.
5. Observed no data plate on the dishwashing machine. It appears that it was removed or it had fallen off. Provide a date plate for the machine as soon as possible.
6. A new grease trap has been installed. During this process some plumbing behind the wall near the grease trap was repaired and the wall in this area was damaged. A large section of that wall has been repaired but there are still some areas of the wall and floor-wall coving that are in disrepair. Finish repairing the wall and floor wall junctures as soon as possible to prevent harborage conditions for insects. The PIC will notify the EHSS when all of the repairs have been completed.
Observed good cooking, holding, cooling, and reheating temperatures of foods.
- Critical: Equipment and Utensils - Before Use After Cleaning* (corrected on site)
Observation: The food-contact surfaces of the equipment being cleaned in the three compartment sink were not observed sanitized. The quaternary ammonium sanitizing solution was observed at a concentration of 150 ppm. The manufacturer's recommendation is 200-400 ppm.
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.
- Handwashing Cleanser - Availability (corrected on site)
Observation: Soap was not provided at the hand washing lavatory in the employee restroom.
Correction: Hand soap must be provided at all hand washing lavatories to encourage proper hand washing. Hand cleanser must always be present to aid in reducing microorganisms and particulate matter found on hands.
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03/30/2016 | Risk Factor | |
Discussed the following with the person in charge (PIC):
1. Proper cooling methods. The PIC stated that she will have the blast chiller serviced to ensure that it is working properly and will use the walk-in freezer to cool foods in the interim.
2. Food sources are U.S. Foodservice, Keany Produce, Pet Dairy, & Masada Bakery.
3. Only liquid pasteurized eggs are used. The pasteurized shell eggs and hard boiled eggs are not available from the supplier at this time. Only pasteurized juices are served.
4. Ensure that the employee health policy is reviewed with the employee upon being hired. The PIC currently reviews the policy with new staff within the first 30 days. The PIC stated that she will review the policy with the two new hires today.
5. Observed the ice scoop holder (on the ice machine) loose and in disrepair. Recommend repairing the scoop holder as soon as possible.
Observed good food handling practices (handwashing and glove use) by all staff.
- Critical: Cooling* (corrected on site)
Observation: Oatmeal not being adequately cooled to prevent the growth of harmful bacteria. Observed the temperature of the oatmeal cooling in the blast chiller at a temperature of 86°F after 2.5 hours. It appears that the blast chiller is not working properly. The person in charge (PIC) discarded the oatmeal.
Correction: Cool potentially hazardous foods from 135°F to 70°F within 2 hours and within a total of 6 hours from 135°F to 41°F. A longer time for cooling allows an ideal situation for bacterial growth. This has been shown to be the major contributing factor in many foodborne illnesses.
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12/22/2015 | Risk Factor | |
Do not use the reach-in refrigerator located in the nourishment room in wing #3 until it is operating at a temperature that is capable of holding the milk at or below 41°F.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: Milk cold holding at improper temperatures in the reach-in refrigerator located in the nourishment room in wing #3. The temperature was 54°F. The PIC discarded the three containers of milk stored in the unit.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: The reach-in refrigerator in wing #3 was observed in a state of disrepair. Observed the unit operating at 56°F.
Correction: Repair or replace the unit so that it is capable of maintaining TCS foods at or below 41°F.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: The interior of both reach-in refrigerators (wing #2 & wing #3) were observed in a condition that prevents necessary maintenance and easy cleaning (frost buildup on the interior of the unit).
Correction: Repair or replace the equipment to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability.
- Lighting, Intensity (repeated violation)
Observation: Less than 20 foot candles of light was noted in the women's restroom. Observed less than 10 foot candles of light.
Correction: Provide at least 20 foot candles at a distance of 30 inches from the floor in consumer self-service areas, inside equipment, warewashing, equipment storage, toilet rooms
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09/10/2015 | Follow-up | |
- Person in Charge
Observation: Food employees are not informed of their responsibility to report to their PIC information concerning their health and activities as they relate to diseases transmitted through food. Many new employees are not informed of the employee health policy.
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.
- Critical: Reheating for Hot Holding* (corrected on site)
Observation: The following foods were not reheated to a sufficient temperature and time to eliminate pathogenic bacteria before being placed in the steam table on the tray line: roast pork-89°F-110°F, pork barbecue-103°F-133°F. The person in charge (PIC) immediately reheated the foods in the oven.
Correction: Rapidly reheat food for hot holding to 165°F or above within 2 hours.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Milk cold holding at improper temperatures in the reach-in refrigerator located in the nourishment room in wing #3. The temperature was 48°F. The PIC discarded all of the containers of milk stored in that unit..
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
- Equipment - Good Repair and Proper Adjustment
Observation: The reach-in refrigerator in wing #3 was observed in a state of disrepair. Observed the unit operating between 42°F-43°F.
Correction: Repair or replace the unit so that it is capable of maintaining TCS foods at or below 41°F.
- Equipment - Good Repair and Proper Adjustment
Observation: The interior of both reach-in refrigerators (wing #2 & wing #3) were observed in a condition that prevents necessary maintenance and easy cleaning (frost buildup on the interior of the unit).
Correction: Repair or replace the equipment to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability.
- Plumbing System Maintained in Good Repair
Observation: Plumbing connections under the food preparation sink are leaking.
Correction: Plumbing systems and components shall be maintained in good repair.
- Lighting, Intensity
Observation: Less than 20 foot candles of light was noted in the women's restroom. Observed less than 10 foot candles of light.
Correction: Provide at least 20 foot candles at a distance of 30 inches from the floor in consumer self-service areas, inside equipment, warewashing, equipment storage, toilet rooms
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09/03/2015 | Routine | |
Observed all violations corrected. Permit issued and left with PIC. Discussed submitting plan review application prior to any renovations of the kitchen.
No violation noted during this evaluation. | 09/25/2014 | Follow-up | |
Food suppliers are US Foods, Farmer Brother's (coffee & tea), Keany Produce and Pet Dairy. Most proteins are received frozen. Hamburgers, Salisbury steak, diced chicken, and breakfast sausages are received precooked. Some hot foods cooled for carry over. Discussed cooling methods and parameters. Blast chiller is waiting for repair per PIC and is not currently in use. Discussed employee health
- Equipment - Good Repair and Proper Adjustment
Observation: Observed the walk in freezer not in good repair
Correction: observed a lot of condensation and moisture in the unit and dripping from the fans. Food in the unit was observed frozen solid.
- Equipment - Cutting Surfaces
Observation: Observed (red and green) cutting boards heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
Correction: Recommend resurfacing or discarding and replacing the cutting boards to provide a food contact surface that is smooth, easily cleaned and sanitized.
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles
Observation: Observed boxes of single service articles stored on the floor in the outside storage unit.
Correction: Recommend all single service articles stored in the outside service unit be stored in the original protective wrapper inside closed boxes and at least 6 inches off the floor.
- Physical Facilities in Good Repair (repeated violation)
Observation: Observed the coving in spots throughout kitchen and under the dishmachine not maintained in good repair. Observed some coving replaced since last inspection. Observed damaged/ missing coving along wall around walk in freezer. Observed grout at coving under dishmachine in need of repair/ maintenance.
Correction: Recommend repairing within 90 days. Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
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09/02/2014 | Routine | |
Follow up. Dish machine rinse pressure observed operating per manufacturer's data plate. Signed copies of Form 1B observed. PIC stated 100 % in service completed on Form 1B, hand washing and glove use
- Physical Facilities in Good Repair (repeated violation)
Observation: Observed walls not maintained in good repair and with holes. Observed damaged/ missing coving throughout kitchen.
Correction: Recommend repairing. Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
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06/19/2014 | Follow-up | |
Food suppliers are US Foods, Keany Produce and Pet Dairy. Most proteins are received frozen, raw and thawed under refrigeration prior to cooking. Hot foods are cooled for carry over in blast chiller
- Person in Charge
Observation: Observed no means to verify employee health training and that employees are informed of their responsibility to report to the PIC certain symptoms, exposures and diagnosed foodborne illnesses.
Correction: Recommend providing a means to verify employee health training. EHS provide Form 1B.
- Cloths - Wiping Cloths - Use Limitation (corrected on site)
Observation: Observed wet wiping cloths improperly stored between use
Correction: observed wet wiping cloths stored in (quaternary ammonium) sanitizer at a concentration too low at 50 ppm.
- Cooling Methods (corrected on site)
Observation: Observed improper cooling methods. Observed ground sausage cooling in a deep pan in the blast chiller. Observed sausage at 93 F after 1.5hrs cooling.
Correction: Recommend quickly cooling hot foods from 135 F to 70 F within 2 hours and from 70 F to 41 F in 4 hours by using the following methods: 1. Placing food in shallow pans 2. Separating food into smaller thinner portions 3. Using rapid chill cooling equipment 4. Stirring the food in a container placed in an ice water bath 5. Using containers that facilitate heat transfer 6. Adding ice as an ingredient 7. Any other method that can effectively accomplish cooling. PIC placed sausage on sheet pan in walk in freezer
- Warewashing - Mechanical Warewashing Equipment, Sanitization Pressure
Observation: Observed the pressure gauge for the high temperature warewash machine was below 15 PSI
Correction: observed at 10-12 PSI.
- Plumbing System Maintained in Good Repair
Observation: Observed plumbing connections under the 3 basin sink leaking.
Correction: Recommend repairing. Plumbing systems and components shall be maintained in good repair.
- Physical Facilities in Good Repair
Observation: Observed walls not maintained in good repair and with holes. Observed damaged/ missing coving throughout kitchen.
Correction: Recommend repairing. Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
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06/17/2014 | Routine | |
US Foods, Keany Produce and PET Dairy are the food suppliers. Most proteins are received raw and frozen. Pasteurized shell and liquid eggs used. Observed good date marking and good glove use. Discussed employee health and Form 1B. Discussed the following GRPs to be addressed: 1) wall/ coving by office in need of repair 2) coving under dish machine needs repair/ sealant 3) emergency supply single service items to be stored in area meeting requirements for indoor characteristics.
No violation noted during this evaluation. | 02/25/2014 | Risk Factor | |
Follow up/ re-opening after fire in kitchen. 2 follow ups conducted 2/12/14.
Temperature logs checked and temperatures verified at acceptable levels. Dry goods discarded that could not be sanitized or that were inside of an open box (pictures attached of items on cart to be discarded). Ice machine emptied, cleaned, sanitized and run through one full cycle. Recommend running multiple times before use. Ice machines in other wings will be used to obtain ice until kitchen unit is run several times. Sign placed on machine prohibiting use. White residue observed on drying rack. Recommend cleaning rack again and any equipment touching rack. Dish machine ran and temperatures verified at acceptable range. Temperature tape changed color indicating sanitization. Pressure gauge did not move beyond 7 psi. Gauge may be broken. Recommend servicing machine to repair temperature gauge. Enough food contact equipment was run through dish machine for lunch. Recommend sign prohibiting use for items not cleaned yet. Facility cleared to open.
Follow up needed for:
1) Ice machine
2) Pressure gauge
3) Cleaning of additional food contact surfaces
2nd follow up:
Observed pressure gauge on dish machine functioning properly and at 17 psi during the hot water sanitizing rinse
No violation noted during this evaluation. | 02/12/2014 | Other | |
EHS responded to facility after fire in the kitchen. The Fire Marshall's Office was on-site and said the suppression system had been pulled and extinguishers used. The fire originated from the stove but it was unclear if it was an electrical or grease fire. EHS observed fire retardant powder covering most surfaces in the kitchen. EHS recommended the following: 1) No food prep in the kitchen. 2) Maintain temperature logs for walk ins and reach in cooler. (Power was not lost during the fire and equipment was observed at proper temperatures during inspection.) 3) Discard bread and any food items out during the fire/ release of suppression system. 4) Sanitize exterior surfaces of all cans. 5) Discard ice in ice machine, clean and sanitize machine and then run and discard several loads before using. 6) After dish machine is cleaned, run several cycles before sending dishes through. 7) Regarding dry storage, discard any open boxes/ containers of single service items and food items. Food that is in a container that allows the exterior surface to be sanitized maybe sanitized and used. Food/ single service items in double boxes/ containers may be kept. 8) After professional cleaning of kitchen, all food contact surfaces should be sanitized with food grade sanitizer at proper concentration. 9) All dishes, equipment and utensils must be cleaned and sanitized. 10) No food preparation in temporary food dispensing area. 11) EHS must re-inspect prior to kitchen being re-opened for food service.
PIC proposed the following plan for continued operations:
1) Professional cleaning service to do initial cleaning of kitchen and equipment.
2) Temporary food dispensing set-up in the staff training room. EHS recommended limited access to only those needed. Hand sink present in this room. EHS discussed with PIC that no food prep may be conducted, only dispensing of catered foods.
3) All food to be catered/ ordered and will only be dispensed on -site. Pureed foods will be prepared and brought over ready to eat from a sister facility and maintained on a steam table in temporary setup area.
4) All single service trays, utensils, dishes, cups, etc will be used.
Discussed making sure caterers are aware of highly susceptible population and ensuring food is served immediately upon delivery (discussed time control). Pizzas were being ordered for lunch. Randolph Macon College was later contacted and provided food, other than purees, for remainder of time kitchen was closed.
No violation noted during this evaluation. | 02/10/2014 | Other | |
Observed pressure of hot water sanitizing rinse on dish machine correct. Observed signed copies of Form 1B
No violation noted during this evaluation. | 11/04/2013 | Follow-up | |
Suppliers are US Foods, Keany Produce, PET Dairy and Masada Bakery. Most proteins are received raw and fresh, seafood is received raw and frozen. Pasteurized shell and liquid eggs are used. Some cooling done
- Person in Charge
Observation: Observed no means to verify that employees are trained on employee health and informed of their responsibility to report to the PIC certain symptoms, diagnosed illnesses and exposures associated with foodborne illness.
Correction: Recommend maintaining a means to verify employee health training. EHS provided Form 1B.
- Critical: Cooling* (corrected on site)
Observation: Observed minestrone soup in the walk in cooler not adequately cooled to prevent the growth of harmful bacteria. Observed soup at 48 F. PIC stated the soup was cooked and cooled the previous evening. PIC stated ice baths had been used to cool the soup.
Correction: Recommend discarding the soup that was not adequately cooled. Cool potentially hazardous foods from 135°F to 70°F within 2 hours and within a total of 6 hours from 135°F to 41°F. A longer time for cooling allows an ideal situation for bacterial growth. This has been shown to be the major contributing factor in many foodborne illnesses. EHS discussed other cooling methods with PIC including using ice wands in addition to the ice baths to cool foods such as soups. PIC discarded the soup.
- Warewashing - Mechanical Warewashing Equipment, Sanitization Pressure (corrected on site)
Observation: Observed the pressure gauge for the hot water sanitizing rinse of high temperature warewash machine below 15 PSI and not operating per the manufacturer's data plate. The pressure of the hot water sanitizing rinse was observed at 5 psi.
Correction: Recommend having the dishmachine serviced so that the pressure is within the range specified on the manufacturer's data plate. Immediately discontinue the use of the machine until it is operating in accordance with minimum requirements. The range for proper operation is between 15 and 25 PSI. Initiate manual wash, rinse, and sanitize method to properly clean and sanitize equipment and utensils. To minimize workload you can move to all single service utensils. PIC stated single use dishes and utensils would be used until dishmachine is fixed.
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10/29/2013 | Risk Factor | |
US Foods, PET Dairy and Keany Produce are the suppliers. Pork and ground beef are received raw refrigerated and most other proteins are received frozen, some pre-cooked. Pasteurized shell and liquid eggs used. Observed good date marking
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site)
Observation: Observed raw food of animal origin holding in a manner that may cause cross contamination of to ready-to-eat food (RTE). Observed raw ground beef stored immediately next to cooked ham in the walk in cooler.
Correction: Recommend separating raw foods during storage, preparation, holding, and display from raw RTE food including other raw 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 - Hot Holding* (corrected on site)
Observation: Observed pureed ground beef hot holding at improper temperatures
Correction: observed at 133 F. Per PIC, this was cooked, prepared and then placed in the oven to hot hold and had been hot holding for less than 1 hour.
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08/26/2013 | Routine | |
Follow up to check the dish machine. Pressure of the hot water sanitizing rinse on the dish machine observed correct.
No violation noted during this evaluation. | 06/13/2013 | Follow-up | |
PIC stated technician had come to service/ correct the dish machine. Pressure on dish machine observed not correct. Please call EHS for follow up when corrected. 3 basin sink must be utilized until dish machine is operating per data plate specifications.
- Warewashing - Mechanical Warewashing Equipment, Sanitization Pressure (repeated violation)
Observation: Observed the pressure gauge for the high temperature warewash machine below 15 PSI. Observed at 11 PSI.
Correction: Recommend immediately discontinuing the use of the machine until it is operating in accordance with minimum requirements per the manufacturer's data plate. The range for proper operation is between 15 and 25 PSI. Initiate manual wash, rinse, and sanitize method to properly clean and sanitize equipment and utensils. To minimize workload you can move to all single service utensils.
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06/11/2013 | Follow-up | |
US Foods, PET Dairy and Keany Produce are suppliers. Fish and chicken are received raw and frozen. Ground beef is received raw and refrigerated. Ham, diced chicken and breakfast meats are received pre-cooked. Discussed employee health
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Observed sour cream cold holding at improper temperatures. Observed sour cream cold holding at 47 F, 49 F, and 50 F. PIC was not aware how long the sour cream had been cold holding above 41 F.
Correction: Recommend discarding the food and ensuring that potentially hazardous foods for cold holding are maintained at 41°F or below to inhibit the growth of harmful bacteria.
- Warewashing - Mechanical Warewashing Equipment, Sanitization Pressure
Observation: Observed the pressure gauge for the high temperature warewash machine below 15 PSI. Observed at 11 PSI.
Correction: Recommend immediately discontinuing the use of the machine until it is operating in accordance with minimum requirements per the manufacturer's data plate. The range for proper operation is between 15 and 25 PSI. Initiate manual wash, rinse, and sanitize method to properly clean and sanitize equipment and utensils. To minimize workload you can move to all single service utensils.
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06/10/2013 | Risk Factor | |
US Foods is supplier. Discussed menu: lunch and dinner items maybe cooled and reheated but do not routinely have leftovers. Discussed employee health
No violation noted during this evaluation. | 02/26/2013 | Risk Factor | |
Follow up to check dish machine. Dish machine observed operating per data plate requirements. PIC stated water temperature on heater had been adjusted. PIC stated facility is considering switching to a chemical sanitizing dish machine or adding a separate water heater designated for the dish machine
No violation noted during this evaluation. | 12/07/2012 | Follow-up | |
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