EHS to investigate smoking status.
3-compartment sink - 100 ppm chlorine
- Food Storage - Clean and Dry Location (repeated violation)
Observation: Bag of bagels stored on the floor or food stored less than 6" above the floor in dry storage room.;Elevate food storage onto approved shelving with minimum 6" legs or casters.
- Critical: Ready-to-Eat - Potentially Hazardous Food - Disposition* (repeated violation)
Observation: According to the ""consume by"" date on the commercially processed ready-to-eat (RTE) bacon in the refrigerator, the food should have been discarded 20 days ago.
Correction: Discard the food at this time and ensure all commercially processed RTE food is served, sold or discarded by the ""consume by"" date after opening. 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.
- Equipment - Fixed Equipment, Spacing or Sealing
Observation: The hand sink and 3-compartment sink are not sealed to adjoining equipment or walls.
Correction: Seal the unit to adjoining equipment or walls since it is exposed to spillage or seepage.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils* (corrected on site)
Observation: The following equipment food-contact surfaces were observed soiled to sight and touch: residents plates and bowls. PIC placed items to be cleaned.
Correction: Clean and sanitize these surfaces for food contact.
- Handwashing Signage/Handwashing Facilities (corrected on site)
Observation: A sign or poster that notifies food employees to wash their hands is not provided at all lavatories used by food employees. Provided.
Correction: Provide a sign or poster that notifies food employees to wash their hands at all handwashing lavatories used by food employees.
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07/29/2014 | Routine | |
Chlorine sanitizer ~ 25 ppm. Adjusted to ~ 50 ppm by PIC. Discussed draining and refilling three compartment sink when soap residue is heavy in rinse and sanitizer basins. Unlabled reach in cooler was set on 'off' during inspection. All food in that cooler was discarded by the person in charge and the knob was set to the '5' coldest setting. Recommend not using cooler until follow up inspection is conducted.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Observed hot dogs (70°F), Soup (55°F), and beans (55°F) cold holding at improper temperatures.
Correction: Recommend discarding food and cold holding at 41 degrees or below. Food discarded by PIC.
- Critical: Ready-to-Eat - Potentially Hazardous Food - Disposition* (corrected on site)
Observation: Observed commercially processed ready-to-eat (RTE) baked potato salad in the refrigeration unit not labeled with a ""consume by"" date and macaroni salad dated 2/20 inside of amana reach in cooler.
Correction: Recommend discarding the food at this time. Ensure that all commercially processed RTE foods are mark a "consume by" date once opened. If the food is held at 41°F or below the food shall be served, sold or discarded within 7 calendar days or within 4 calendar days if held at 45°F. 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.
- Critical: Equipment and Utensils - Before Use After Cleaning* (corrected on site)
Observation: Observed food contact surfaces not being sanitized in 3 compartment sink. Chlorine sanitizer too low. ~ 25 ppm.
Correction: Recommend that after cleaning and rinsing of the food-contact surface, the surface shall be effectively sanitized before coming in contact with food and before use.
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02/28/2014 | Routine | |
Form 1-B signed and present. Chlorine sanitizer 50 ppm.
- Food Storage - Clean and Dry Location (corrected on site)
Observation: Observed box of peppers stored in a location where it is subject to splash from handsink.
Correction: Recommend relocating food to where it is not exposed to splash or install an approved durable, and cleanable barrier between the splash source and the food to prevent contamination.
- Thawing (corrected on site) (repeated violation)
Observation: Observed hot dogs thawing sitting in hand sink at ambient air temperature.
Correction: Recommend thawing potentially hazardous foods by either of the following methods: 1. Under refrigeration that maintains food temperature at 41°F (45°F) 2. Completely submerged under running water at a temperature of 70°F or below with sufficient water velocity to agitate and float off loose particles in an overflow. Ready-to-eat food shall not exceed 41°F and raw animal foods shall not exceed 41°F for more than four hours 3. As part of the cooking process
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (corrected on site)
Observation: Observed cream of wheat and pork BBQ in the refrigeration unit is not properly dated for disposition.
Correction: Recommend marking the name and "consume by" date on the container of RTE foods at the time of preparation if the food is to be held for more than 24 hours. 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.
- Handwashing - Using a Handwashing Lavatory - No Other Purpose (corrected on site) (repeated violation)
Observation: Observed hot dogs being thawed in hand washing sink.
Correction: Recommend using hand washing facility for washing hands only.
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08/16/2013 | Routine | |
Chlorine sanitizer 75 ppm. Residents food frozen, food cooked and served the same day. Discussed storing personal foods away from foods that are served to residents. Discussed proper thawing of foods. Recommend providing working thermometers in all units. Employee health info present and in compliance. Hand sink had slow drain, person in charge stated that an order to a plumber had been placed and that they were using the bathroom to wash hands in the mean time. EHS recommended keeping the door open when washing hands and not touching the door afterward to avoid recontamination of hands. Recommend providing hand sanitizer as additional measure of protection after washing hands in bathroom until hand sink in kitchen can be repaired. No food was prepared during the inspection. No violations cited.
No violation noted during this evaluation. | 02/04/2013 | Risk Factor | |
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