The operator provided metal probe thermometers and chlorine test strips during today's 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 (cartons of raw shelled eggs were observed store above heads of lettuce, in the True reach-in cooler).
Correction: Separate raw foods of animal origin during storage, preparation, holding, and display from raw RTE food including foods such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food.
- Handwashing - Using a Handwashing Lavatory - No Other Purpose (repeated violation)
Observation: The handwash station at the cookline/prep is being used for purposes other than washing hands (clients were observed rinsing cups at the cookline/prep handsink).
Correction: The handwash facility identified above is to be used for washing hands only
- Pests - Controlling Pests*
Observation: Harborage conditions exist ( a few dead roaches ere observed on the floor, in the warewashing area)
Correction: Eliminate harborage conditions. Insects and other pests are capable of transmitting disease to man by contaminating food and food-contact surfaces.
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10/27/2015 | Routine | |
Operator explained that the kitchen and dish room were both fumigated by a licensed professional. Operator explained that only a few have been seen since the treatment. Only dead roaches were noted during todays inspection.
Continue to monitor pest problem and continue keeping the kitchen clean. Routine pest control should also be kept in place.
No violation noted during this evaluation. | 07/30/2015 | Follow-up | |
Make sure exterior doors are sealed.
Will return on/about July 30, 2015 for a follow-up inspection to check on the pest issue.
- Critical: Eating, Drinking, or Using Tobacco* (corrected on site)
Observation: In use open drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils. A staff member was also observed eating in the kitchen.
Correction: Employees may drink from a closed beverage container if the container is handled to prevent contamination of (1) The employee's hands (2) The container and (3) Exposed food clean equipment, utensils, and linens and unwrapped single-service and single-use articles.
- Thawing (corrected on site)
Observation: Improper methods used to thaw bacon.
Correction: Thaw 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: Equipment and Utensils - Before Use After Cleaning* (corrected on site)
Observation: No chlorine residual present when testing the dish machine. Sanitizer bucket was empty. Check bucket each morning upon arriving to ensure that there is enough sanitizer in the bucket.
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 - Using a Handwashing Lavatory - No Other Purpose (repeated violation)
Observation: The handwash station in the kitchen is being used for purposes other than washing hands. Observed residents and staff using this sink to dump drinks.
Correction: The handwash facility identified above is to be used for washing hands only
- Pests - Controlling Pests*
Observation: Several dead roaches noted in the kitchen. No cleanliness issues noted in the kitchen.
Correction: Eliminate harborage conditions. Insects and other pests are capable of transmitting disease to man by contaminating food and food-contact surfaces.
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06/25/2015 | Routine | |
A few dead roaches seen during todays inspection. Facility is being serviced monthly. May want to increase visits from pest control company to help eliminate pest.
During the thawing process, foods should be submerged under 70 degrees F water, thawed in the refrigerator or as a cooking process.
Residents should heat their foods in a designated area where there are no foods and/or food contact surfaces. Recommended having a separate area outside of the kitchen.
- Critical: Ready-to-Eat - Potentially Hazardous Food - Disposition* (corrected on site)
Observation: According to the ""consume by"" date on the commercially processed ready-to-eat (RTE) milk in the refrigerator, the food should have been discarded. Opened milk was dated 01/09/2015.
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.
- Handwashing - Using a Handwashing Lavatory - No Other Purpose
Observation: The handwash station in the kitchen is being used for purposes other than washing hands. Residents should not use this area to rinse personal drink containers.
Correction: The handwash facility identified above is to be used for washing hands only.
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03/02/2015 | Routine | |
A few dead roaches noted. Facility is being serviced monthly and when any pest are seen.
Kitchen is extremely clean
No violation noted during this evaluation. | 10/31/2014 | Routine | |
A few dead/dying roaches were noted in the facility. Operator explained that they were taking an active approach to eliminate problems. Documentation was provided.
Seal around plumbing at the hand sinks to prevent harborage areas for pest.
Clean floor drains in the kitchen.
Temperature of reach-in cooler close to dining room shot up when door was opened. The bottom shelf of this cooler is being used to store personal foods. Recommended only storing breads and non TCS foods on the top shelf, of this cooler.
- Utensils - In-Use - Between-Use Storage
Observation: Dispensing utensils improperly stored between uses. Cup used to scoop ice instead of ice scoop. Recommended placing sign on ice machine stating that ice scoop must be used.
Correction: Store in-use utensils or dispensing utensils in one of the following manners: 1) In the food with their handles above the top of the food and the container. 2) In food that is not potentially hazardous with their handles above the top of the food within containers or equipment that can be closed. 3) On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized every 4 hours. 4) In running water of sufficient velocity to flush particulates to the drain. 5) In a clean, protected location if the utensils are used only with a food that is not potentially hazardous. 6) In a container of water if the water is maintained at a temperature of at least 135°F.
- Cloths - Wiping Cloths - Use Limitation
Observation: No sanitizer observed in the wiping cloth bucket.
Correction: Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
- Gloves - Use Limitation (corrected on site)
Observation: When an interruption occurs during food preparation (handling keys), gloves must be changed.
Correction: Discard gloves once soiled.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: The door gasket to the true reach-in cooler is in poor repair.
Correction: Repair or replace the door gasket in accordance with the manufacturer's specifications.
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07/23/2014 | Routine | |
Review hand washing procedures with staff entering the kitchen.
Keep personal food separate from food for the center.
- Critical: Eating, Drinking, or Using Tobacco* (corrected on site)
Observation: In use open drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils. Operator explained that drinks are to be stored in his office.
Correction: Employees may drink from a closed beverage container if the container is handled to prevent contamination of (1) The employee's hands (2) The container and (3) Exposed food clean equipment, utensils, and linens and unwrapped single-service and single-use articles.
- Critical: Ready-to-Eat - Potentially Hazardous Food - Disposition* (corrected on site)
Observation: According to the ""consume by"" date on the commercially processed ready-to-eat (RTE) sour cream and milk in the refrigerator, the food should have been discarded several 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.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: The door gasket to the true reach-in coolers were observed torn.
Correction: Repair or replace the door gasket in accordance with the manufacturer's specifications.
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04/17/2014 | Routine | |
Conducted Standardization validation inspection for comparison with routine inspection conducted on Dec. 30. Verbal assessment provided to PIC
No violation noted during this evaluation. | 01/02/2014 | Other | |
Provided operator with FDA form 1-B. ANYONE entering the kitchen, whether they are preparing food or not, should be familiar with FDA form 1-B. If they are ill or have any of the symptoms listed they should not enter the kitchen area, which may contaminate food and/or food contact surfaces.
Hand sink by the dish machine is in need of paper towels. Paper towels are at the hand sink on the opposite side of the wall.
Adjustments may need to be made to hot water pressure at the hand sink, on the cook line.
- Critical: Discharges from the Eyes, Nose, and Mouth* (corrected on site)
Observation: Observed member coughing onto salt/pepper shakers, while refilling them and while in the kitchen. Members who are coughing/sneezing or are visibly ill should not enter kitchen and/or engage in any food preparation.
Correction: Prevent employees who are experiencing persistent sneezing, coughing or a runny nose that causes discharges from the eyes, nose or mouth from working with exposed food clean equipment, utensils, and linens, and unwrapped single-service and single-use articles.
- Equipment - Good Repair and Proper Adjustment
Observation: The door gasket to the true refrigerator is in poor repair.
Correction: Repair or replace the door gasket in accordance with the manufacturer's specifications.
- Equipment - Non-Food Contact Surfaces and Utensils
Observation: Ice deflector shield observed with accumulation of mold.
Correction: Clean the surface of ice deflector shield at any time when contamination may have occurred, at least every 24 hours, before restocking the consumer self-service equipment/utensils, or per manufacturer specifications.
- Handwashing - Using a Handwashing Lavatory - No Other Purpose
Observation: Observed staff rinse coffee cup in the hand sink, on the cook line.
Correction: The handwash facility identified above is to be used for washing hands only
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12/30/2013 | Routine | |
No eating or drinking from under cover drinks should be done in food preparation areas.
Review glove changing and hand washing while working in the kitchen.
- Critical: Hands - When to Wash* (corrected on site) (repeated violation)
Observation: Observed staff entering kitchen without washing hands, prior to handling food contact surfaces.
Correction: Instruct food employees to clean their hands and exposed portions of their arms immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service and single-use articles and during food preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing task.
- Critical: Eating, Drinking, or Using Tobacco* (corrected on site) (repeated violation)
Observation: Eating observed in food preparation area.
Correction: Provide a designated area where employees may eat so as not to contaminate exposed food, clean equipment, utensils, and linens, or unwrapped single-service and single-use articles, or other items needing protection.
- Cloths - Wiping Cloths - Use Limitation (corrected on site)
Observation: No chlorine sanitizer was present in the wiping cloth bucket.
Correction: Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
- Gloves - Use Limitation (corrected on site)
Observation: Soiled single-use gloves still in use. Between food prepartion and any other tasks, gloves must be changed.
Correction: Discard gloves once soiled.
- Critical: Cooling* (corrected on site)
Observation: Black beans and rice made on 08/28 noted not being adequately cooled to prevent the growth of harmful bacteria. Food was voluntarily discarded.
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.
- Kitchenware and Tableware (corrected on site)
Observation: Cleaned and sanitized utensils not handled, displayed, or dispensed so that the food- or lip-contact surfaces are protected from contamination
Correction: Handle, display, or dispense cleaned and sanitized utensils so the food- or lip-contact surface are protected from contamination.
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08/30/2013 | Routine | |
No food prep observed today.
- Critical: Hands - When to Wash* (corrected on site)
Observation: Dishwasher observed handling dirty then clean dishes without washing hands in between.
Correction: Instruct food employees to clean their hands and exposed portions of their arms immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service and single-use articles and during food preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing task.
- Critical: Eating, Drinking, or Using Tobacco* (corrected on site)
Observation: In use open drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils.
Correction: Employees may drink from a closed beverage container if the container is handled to prevent contamination of (1) The employee's hands (2) The container and (3) Exposed food clean equipment, utensils, and linens and unwrapped single-service and single-use articles.
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05/22/2013 | Routine | |
Facility has chlorine test kit and employee health policy in place.
Dish machine not in use until new bucket of sanitizer can be placed on the machine. Prime machine and test dish machine once old bucket is changed to ensure chlorine sanitizer is running through the machine.
- Good Repair and Calibration of Thermometers
Observation: Observed food thermometer is not calibrated to ensure accuracy
Correction: Calibrate food thermometer according to manufacturer's specification as necessary to ensure accuracy
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02/05/2013 | Routine | |
Dish machine is now operating properly and dispensing chlorine sanitizer at 100 ppm.
No violation noted during this evaluation. | 01/03/2011 | Follow-up | |
Chlorine sanitizer in buckets on cook line at proper concentration.
Operator was provided with a poster showing how to properly store food items in the refrigerator.
Operator is going to call once dish machine has been repaired. A follow-up investigation will occur at this time.
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site)
Observation: Raw food of animal origin holding in a manner that may cause cross contamination of to ready-to-eat food (RTE). Raw eggs and raw sausage links were observed being stored above ready-to-eat food items.
Correction: Separate 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: Warewashing - Manual & Mechanical Warewashing Equipment, Chemical Sanitization - Temperature, pH, Concentration & Hardness* (repeated violation)
Observation: Chlorine sanitizing solution used was not at an acceptable concentration.
Correction: Immediately discontinue the use of the machine until it is operating in accordance with minimum requirements. 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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12/29/2010 | Routine | |
Chlorine concentration in sink basin and sanitizing buckets at proper concentration.
Operator has to order more sanitizer for the dish machine and has switched method of wash, rinse, and sanitize until more sanitizer is ordered.
No potentially hazardous foods in refrigeration units.
- Critical: Warewashing - Manual & Mechanical Warewashing Equipment, Chemical Sanitization - Temperature, pH, Concentration & Hardness* (corrected on site)
Observation: Chlorine sanitizing solution used was not at an acceptable concentration. Operator is using the method of wash, rinse, and sanitize.
Correction: Adjust the chlorine sanitizing solution to a level of at least 100 parts per million when the pH is at 10 or less and the water temperature is 55°F.
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09/28/2010 | Routine | |
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