- Time/Temperature Control for Safety Food, Hot Holding (corrected on site)
Observation: Squash hot holding at the improper temperature of 89 F inside the "Lockwood" heated cabinet and hashbrown squares hot holding at the improper temperature of 125 F inside the "Lockwood" and the "Vulcan" heated cabinets. The squash was relocated to the walk-in refrigerator for cooling and the hashbrowns were reheated to 167 F.
Correction: Except during preparation, cooking, or cooling, or when time is used as the public health control as specified under section 3-501.19, and except as specified under paragraph (B) of this section, time/temperature control for safety food shall be maintained at 57ºC (135ºF) or above, except that roasts cooked to a temperature and for a time specified in paragraph 3-401.11(B) or reheated as specified in paragraph 3-403.11(E) may be held at a temperature of 54ºC (130ºF) or above. Bacterial growth and/or toxin production can occur if time/temperature control for safety food remains in the temperature "Danger Zone" of 5ºC to 57ºC (41ºF to 135ºF) too long. Up to a point, the rate of growth increases with an increase in temperature within this zone. Beyond the upper limit of the optimal temperature range for a particular organism, the rate of growth decreases. Operations requiring heating or cooling of food should be performed as rapidly as possible to avoid the possibility of bacterial growth.
- Hand Drying Provision (corrected on site)
Observation: Papertowels are not coming out of the dispenser by the back door.
Correction: Each handwashing sink or group of adjacent handwashing sinks shall be provided with: (A) Individual, disposable towels
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10/21/2015 | Risk Factor | |
The three compartment sink grease interceptor is cleaned out once a month.
- Food Storage/Preventing Contamination from the Premises
Observation: Some shelves with food and single service items in the storage rooms are not elevated at least six inches above the floor.
Correction: Food shall be protected from contamination by storing the food: (1) In a clean, dry location
- Equipment/Nonfood-Contact Surfaces/Cleaning Frequency
Observation: The nonfood-contact surfaces of a milk crate in the "Artic" walk-in refrigerator and the cook-line hood ventilation system drip pan are not cleaned at a frequency necessary to preclude the accumulation of soil residues.
Correction: Nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues. The presence of food debris or dirt on nonfood contact surfaces may provide a suitable environment for the growth of microorganisms which employees may inadvertently transfer to food. If these areas are not kept clean, they may also provide harborage for insects, rodents, and other pests.
- Plumbing System/Maintained in Good Repair
Observation: The two compartment sink right basin stopper is not maintained in good repair.
Correction: A plumbing system shall be maintained in good repair. Improper repair or maintenance may result in the creation of obnoxious odors or nuisances, and may also adversely affect the operation of warewashing equipment or other equipment which depends on sufficient volume and pressure to perform its intended functions.
- Refuse/Covering Receptacles (corrected on site) (repeated violation)
Observation: The trash compactor door was found open.
Correction: Receptacles and waste handling units for refuse, recyclables, and returnables shall be kept covered with tight-fitting lids or doors if kept outside the food establishment. Outside receptacles must be constructed with tight-fitting lids or covers to prevent the scattering of the garbage or refuse by birds, the breeding of flies, or then entry of rodents.
- Physical Facilities/Repairing
Observation: There are voids in the walls around some pipes by the back door. The hand washing sink by the office should be recaulked to it's adjoining wall.
Correction: Physical facilities shall be maintained in good repair. Poor repair and maintenance compromises the functionality of the physical facilities. This requirement is intended to ensure that the physical facilities are properly maintained in order serve their intended purpose.
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04/28/2015 | Routine | |
*The lunch period is from 11:10 AM - 1:15 PM
**Commercial refrigeration equipment is designed to hold cold food temperatures, not cool large masses of food. Rapid chilling equipment is designed to cool the food to acceptable temperatures quickly by using very low temperatures and high rates of air circulation.
**Wash hands frequently and before wearing gloves.
- Time as a Public Health Control (corrected on site) (repeated violation)
Observation: No written procedures exist for the use of time only as a public health control for a working supply of food on the left and right serving bars. The food is held during the 2 hour lunch period and all foods are discarded at the end of lunch. The CFM filled out the written procedure during the inspection.
Correction: If time only is used as the public health control for a working supply of time/temperature control for safety food before cooking, or for ready-to-eat time/temperature control for safety food that is displayed or held for service for immediate consumption: (1) Written procedures shall be prepared in advance, maintained in the food establishment and made available to the regulatory authority upon request that specify: (a) Methods of compliance with Subparagraphs (B) (1)-(3) or (C) (1)-(5) of this section
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10/08/2014 | Risk Factor | |
A bake sale was observed in the cafeteria dining area. A sign was left with the person in charge of the bake sale to post that those items are prepared at facilities not inspected by the Health Department.
Smoothie King was also observed in the cafeteria dining area preparing smoothies on-site with no health license from our department.
- Critical: Food Display/Preventing Contamination by Consumers (repeated violation)
Observation: Food (salad dressing and salsa) on display is not protected from contamination.
Correction: Except for nuts in the shell and whole, raw fruits and vegetables that are intended for hulling, peeling, or washing by the consumer before consumption, food on display shall be protected from contamination by the use of packaging
- Cooling Methods (corrected on site)
Observation: Method used for cooling tunafish salad was not being accomplished with the time and temperature criteria. Tunafish salad that was prepared at 8:30-9:30 a.m. was found at 63 F in a deep, covered, plastic container in the walk-in refrigerator. It was transferred into a shallow, steel container, and left uncovered to rapidly cool down to 41 F or below within four hours from that preparation time. It should be cooled to 41 F by 1:00 p.m. If it is not, it must be discarded.
Correction: Cooling shall be accomplished in accordance with the time and temperature criteria specified under section 3-501.14 by using one or more of the following methods based on the type of food being cooled: (1) Placing food in shallow pans
- Critical: Time/Temperature Control for Safety Food, Cold Holding (corrected on site)
Observation: Sliced cheese cold holding at the improper temperature of 48 F on the serving line counter by the hamburgers. The chef was instructed to discard any leftover cheese that was out on the counter after lunch service.
Correction: Except during preparation, cooking, or cooling, or when time is used as the public health control as specified under section 3-501.19, and except as specified under paragraph (B) of this section, time/temperature control for safety food shall be maintained at 5ºC (41ºF) or less. Bacterial growth and/or toxin production can occur if time/temperature control for safety food remains in the temperature "Danger Zone" of 5ºC to 57ºC (41ºF to 135ºF) too long. Up to a point, the rate of growth increases with an increase in temperature within this zone. Beyond the upper limit of the optimal temperature range for a particular organism, the rate of growth decreases. Operations requiring heating or cooling of food should be performed as rapidly as possible to avoid the possibility of bacterial growth.
- Time as a Public Health Control (corrected on site)
Observation: No written procedures exist for the use of time only as a public health control for a working supply of packaged BLT sandwiches on shelving out by the cashiers. A written procedure was left with the facility to utilize.
Correction: If time only is used as the public health control for a working supply of time/temperature control for safety food before cooking, or for ready-to-eat time/temperature control for safety food that is displayed or held for service for immediate consumption: (1) Written procedures shall be prepared in advance, maintained in the food establishment and made available to the regulatory authority upon request that specify: (a) Methods of compliance with Subparagraphs (B) (1)-(3) or (C) (1)-(5) of this section
- Equipment and Utensils/Durability and Strength (repeated violation)
Observation: The "Hamilton Beach" toaster is not designed and constructed to be durable.
Correction: Equipment and utensils shall be designed and constructed to be durable and to retain their characteristic qualities under normal use conditions. Equipment and utensils must be designed and constructed to be durable and capable of retaining their original characteristics so that such items can continue to fulfill their intended purpose for the duration of their life expectancy and to maintain their easy cleanability. If they can not maintain their original characteristics, they may become difficult to clean, allowing for the harborage of pathogenic microorganisms, insects, and rodents. Equipment and utensils must be designed and constructed so that parts do not break and end up in food as foreign objects or present injury hazards to consumers. A common example of presenting an injury hazard is the tendency for tines of poorly designed single service forks to break during use.
- Kitchenware and Tableware/Preventing Contamination (corrected on site)
Observation: Single-service articles (plastic forks, spoons, knives) are not handled, displayed, or dispensed so that contamination of the food- and lip-contact surfaces is prevented.
Correction: Single-service and single-use articles and cleaned and sanitized utensils shall be handled, displayed, and dispensed so that contamination of the food- and lip-contact surfaces is prevented. The presentation of setting of single-service and single-use articles and cleaned and sanitized utensils shall be done in a manner designed to prevent the contamination of food- and lip-contact surfaces.
- Refuse/Covering Receptacles (repeated violation)
Observation: The recycling dumpster is not kept covered with tight-fitting lids (broken off and missing).
Correction: Receptacles and waste handling units for refuse, recyclables, and returnables shall be kept covered with tight-fitting lids or doors if kept outside the food establishment. Outside receptacles must be constructed with tight-fitting lids or covers to prevent the scattering of the garbage or refuse by birds, the breeding of flies, or then entry of rodents.
- Refuse/Using Drain Plugs
Observation: The recycling dumpster does not have a drain plug in place.
Correction: Drains in receptacles and waste handling units for refuse, recyclables, and returnables shall have drain plugs in place. Outside receptacles must be constructed with tight-fitting lids or covers to prevent the scattering of the garbage or refuse by birds, the breeding of flies, or then entry of rodents.
- Refuse/Toilet Room Receptacle, Covered (repeated violation)
Observation: There is no covered receptacle in the kitchen toilet room.
Correction: A toilet room used by females shall be provided with a covered receptacle for sanitary napkins. Garbage containers should be available wherever garbage is generated to aid in the proper disposal of refuse.
- Light Bulbs, Protective Shielding
Observation: The light bulb in the "True" one door freezer is not shielded, coated, or otherwise shatter-resistant.
Correction: Light bulbs shall be shielded, coated, or otherwise shatter-resistant in areas where there is exposed food
- Intensity/Lighting
Observation: The light intensity is below 20 foot candles inside the "Beverage Air" three door refrigerator.
Correction: The light intensity shall be at least 215 lux (20 foot candles): (1) At a surface where food is provided for consumer self-service such as buffets and salad bars or where fresh produce or packaged foods are sold or offered for consumption, (2) Inside equipment such as reach-in and under-counter refrigerators
- Mechanical/Ventilation
Observation: Mechanical ventilation of sufficient capacity is not provided to keep the cafeteria free of excessive heat, vapors, obnoxious odors, smoke, and/or fumes. Smoke was observed as soon as I walked into the school.
Correction: If necessary to keep rooms free of excessive heat, steam, condensation, vapors, obnoxious odors, smoke and fumes, mechanical ventilation of sufficient capacity shall be provided. When mechanical ventilation is necessary, it must have adequate capacity to ensure that soiling of walls, ceilings, and other equipment is minimized
- Physical Facilities/Repairing
Observation: The walls in the dry storage room are not maintained in good repair (there is a large hole in the wall by the pipes
Correction: seal up but create an access panel to get to the needed plumbing fixtures
- Controlling Pests
Observation: Insect, rodent, and/or other pest harborage conditions exist on the premises. Mouse droppings were observed on the floors, wall ledges, and shelves of the dry storage room and the office storage room.
Correction: The presence of insects, rodents, and other pests shall be controlled to minimize their presence on the premises by eliminating harborage conditions. Insects and other pests are capable of transmitting disease to man by contaminating food and food-contact surfaces. Effective measures must be taken to control their presence in food establishments.
- Cleaning, Frequency and Restrictions
Observation: The floors in the storage areas are not cleaned as often as necessary to keep them clean. Some shelves that are not on castors are not six inches off the floor.
Correction: Physical facilities shall 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.
- Permit to Operate/Responsibilities of Permit Holder
Observation: The 2014 permit is not posted in a location in the food establishment that is conspicuous to consumers.
Correction: Upon acceptance of the permit issued by the regulatory authority, the permit holder in order to retain the permit shall post the permit in a location in the food establishment that is conspicuous to consumers.
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04/02/2014 | Routine | |
More handouts will be mailed.
"5 Big" foodborne illnesses- Norovirus, E. coli 0157:H7, Shigella , Hepatitis A, Salmonella Typhi
- Critical: Responsibility of Permit Holder, Person in Charge, and Conditional Employees/Responsibilities and Reporting Symptoms and Diagnosis (corrected on site)
Observation: The person in charge did not know the "5 big" foodborne illnesses that are reportable to the health department. An educational handout was given to the CFM.
Correction: The permit holder shall require food employees and conditional employees to report to the person in charge information about their health and activities as they relate to diseases that are transmissible through food. A food employee or conditional employee shall report the information in a manner that allows the person in charge to reduce the risk of foodborne disease transmission, including providing necessary additional information, such as the date of onset of symptoms, if the food employee or conditional employee: (1) Has any of the following symptoms: (a) Vomiting, (b) Diarrhea, (c) Jaundice, (d) Sore throat with fever, or (e) A lesion containing pus such as a boil or infected wound that is open or draining and is: (i) On the hands or wrists, unless an impermeable cover such as a finger cot or stall protects the lesion and a single-use glove is worn over the impermeable cover, (ii) On exposed portions of the arms, unless the lesion is protected by an impermeable cover, or (iii) On other parts of the body, unless the lesion is covered by a dry, durable, tight-fitting bandage
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10/28/2013 | Risk Factor | |
Outdoor grills were observed outside of the kitchen area
- Food Display/Preventing Contamination by Consumers
Observation: Food (salad dressing & salsa) on display is not protected from contamination.
Correction: Except for nuts in the shell and whole, raw fruits and vegetables that are intended for hulling, peeling, or washing by the consumer before consumption, food on display shall be protected from contamination by the use of packaging
- Equipment and Utensils/Durability and Strength
Observation: The "Hamilton Beach" toasters are not designed and constructed to be durable.
Correction: Equipment and utensils shall be designed and constructed to be durable and to retain their characteristic qualities under normal use conditions. Equipment and utensils must be designed and constructed to be durable and capable of retaining their original characteristics so that such items can continue to fulfill their intended purpose for the duration of their life expectancy and to maintain their easy cleanability. If they can not maintain their original characteristics, they may become difficult to clean, allowing for the harborage of pathogenic microorganisms, insects, and rodents. Equipment and utensils must be designed and constructed so that parts do not break and end up in food as foreign objects or present injury hazards to consumers. A common example of presenting an injury hazard is the tendency for tines of poorly designed single service forks to break during use.
- Critical: Backflow Prevention Device, When Required (corrected on site)
Observation: Observed a hose attached to the mop sink faucet fixture. The hose extended below the flood rim level of the sink basin.
Correction: Alter the length of the hose to provide the necessary separation between the water supply and the flood rim level of the sink basin. The minimum allowable separation distance must be at least 2x the diameter of the water supply inlet and at least 1 inch, or install an approved backflow prevention device.
- Refuse/Covering Receptacles (corrected on site) (repeated violation)
Observation: Receptacles and/or waste handling units for refuse, recyclables, and/or returnables kept outside the food establishment are not kept covered with tight-fitting lids or doors.
Correction: Receptacles and waste handling units for refuse, recyclables, and returnables shall be kept covered with tight-fitting lids or doors if kept outside the food establishment. Outside receptacles must be constructed with tight-fitting lids or covers to prevent the scattering of the garbage or refuse by birds, the breeding of flies, or then entry of rodents.
- Refuse/Toilet Room Receptacle, Covered
Observation: There is no covered receptacle in the toilet room used by females [kitchen employee rest-room.]
Correction: A toilet room used by females shall be provided with a covered receptacle for sanitary napkins. Garbage containers should be available wherever garbage is generated to aid in the proper disposal of refuse.
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04/11/2013 | Routine | |
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