- Food Temp Meas Device, Calibrated
Observation: The food temperature measuring device was found out of calibration in the range of use.
Correction: Food thermometers shall be calibrated in accordance with manufacturer's specifications as necessary to ensure their accuracy. It is suggested that food thermometers be calibrated at least once a week in a cup completely filled with ice and cold water to a temperature of 32°F or calibrated in a pot of boiling water at 212°F.
- Handwashing Signage at Handwashing Facilities Required
Observation: Observed that sign or poster that notifies food employees to wash their hands is not provided at all handwashing sinks used by food employees.
Correction: Provide a sign or poster at all handwashing sinks used by food employees that reminds food employees to wash their hands.
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04/29/2015 | Routine | |
- Critical: Responsibility of PIC to Require Food Employees to Report GI Symptoms or Cuts, Disease, Medical Condition or Exposure to PIC
Observation: Upon discussion with the person-in-charge, one or more of the elements of an effective employee health policy is either missing or incomplete. A complete employee health policy is required to be in place at the food establishment. At the time of this inspection, the Health Department provided and reviewed handouts and resource information in a red folder labeled "Employee Health Policy.
Correction: A complete employee health policy must have the following elements:
1) Employee training on foodborne illness, particularly symptoms of illness and prevention of the Big Five illnesses (see "What is Foodborne Illness" handout)
- Critical: PHF(TCS) Received Hot at 135°F or above
Observation: Hot food is received at inadequate temperatures base on recorded tesmperatures chart. On two occassions hot potentially hazardous foods were received at 120-F and 110-F.
Correction: Potentially hazardous food (time/temperature control for safe food) that is cooked to a temperature and for a time specified under 3-401.11, 3-401.12, and 3-401.13 and received hot (for example, catered meals to a serving kitchen or satellite operation) shall be at a temperature of 135°F or above.
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (corrected on site)
Observation: The following food item(s) were observed cold holding at improper temperatures using a calibrated food temperature measuring device: 1 % Milk = 45-F.
Correction: Potentially hazardous foods (time/temperature control for safety food) shall be held cold at a temperature of 41°F or below unless the permit holder is using "time as public health control" as specified under 3-501.19 to limit bacteria growth. Do not leave the milk bottle on table or counter at room temperature during serving. After serving the needed milk, return the remaining milk to the refrigerator immediately for proper cold holding at 41-F and lower to prevent the growth of harmful bacterial.
- Critical: Equipment / Food-Contact / Visibly Clean
Observation: The following equipment/utensils were observed soiled to sight and touch: The base of the interior of the 1-door upright refrigerator.
Correction: Equipment food-contact surfaces and utensils shall be clean to the sight and touch. A surface that is soiled cannot be effectively sanitized. Clean inside the refrigerator frequently to prevent dirt build-up and food contamination.
- Refuse / Area / Clean
Observation: Trash and litter were observed adjacent to the refuse container outside the facility. Broken florescent light bulbs were noted within the dumpster fence.
Correction: A storage area and enclosure for refuse, recyclables, and returnables shall be maintained free of unnecessary items and kept clean. Clean the area within the fence and deposit trash or debris into the dumpster.
- Critical: Common Name on Working Containers of Toxics (Cleaners, Sanitizers) (corrected on site)
Observation: Working containers of poisonous and toxic materials are not properly labeled with a common name. Unmarked spray bottles of cleaning chemicals were noted in the kitchen.
Correction: Label all working containers of poisonous and toxic materials, including cleaners and sanitizers, with a common name to prevent the dangerous misuse of these materials. Label each spray bottle to identify contents prevent unintentional use.
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10/30/2014 | Routine | |
This food service is conducted as a serving kitchen for daycare/pre-school. Food is catered daily and served hot by the staff. Serving bowls, serving utensils and a cutting board are washed daily. Currently, a home standard dishwasher is used for this purpose. The unit does not have a sanitize step. The cleaning process must be changed. Either all cleaning must be done at the 3 compartment sink with wash, rinse and sanitize steps OR the dishwasher may be used with all items being sanitized in a sanitize sink set up at the 3 compartment sink, after completion of the dishwasher cycles.. Drying racks must be provided if this method is to be used. It is highly recommended to invest in a commercial, NSF certified, dishwasher which provide a sanitize step - either by heat or chemical. Contact the health department before the installation of any new food service equipment, including a dishwasher.
**Approval is hereby granted for the issuance of a Health Department Permit. This inspection report shall serve as your permit until the official permit is received. All outstanding violations are to be corrected within ten (10) days but no later than the time of your first routine inspection (approximately 30 days). Equipment additions/replacement/changes are not allowed without Health Department approval.**
Note the following recommendations:
It is recommended that more than one person on staff be a Certified Food Manager. A Certified Food Manager must be on the premises during ALL food preparation and service.
It is recommended that a monthly pest control program be implemented. Maintain records of pest control treatments for Health Department review.
Water heater: PVI 270P 250A-E
- Manual Warewashing Wash Solution Temperature 110°F or per Manufacturer label
Observation: Accessible hot water at the 3 vat sink was measured at less than 110F.
Correction: Adjust the water temperature at the 3 vat sink to provide at least 110F.
- Handwashing Sink / Mix Valve or Combination Faucet , Water at 100°F
Observation: Water from the handwashing sink in the kitchen was measured at a temperature less than 100°F.
Correction: A handwashing sink shall be equipped to provide water at a temperature of at least 100°F through a mixing valve or combination faucet.
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08/08/2014 | Pre-Opening | |
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