| No violation noted during this evaluation. | 03/28/2016 | Routine | |
Clean and orderly faciilities
No violation noted during this evaluation. | 11/23/2015 | Routine | |
The operator provided a metal probe thermometer, quat test strips and an Employee Health policy (FDA Form 1B) 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 ( frozen turkeys being thawed above a prepared gelatin product, on a rolling rack in the walk-in cooler, and a flat of raw eggs stored above cold cuts in the cookline small True maketable unit). The operator re-arranged the food items .
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.
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07/27/2015 | Routine | |
The operator provided metal probe thermometers, quat. test strips and an Employee Health policy 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 ( a flat of raw shelled eggs were observed above ready to eat food items in the line True refrigerated maketable unit).
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.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Multiple food products were cold holding at improper temperatures, in the line True maketable unit (corned beef-45F, cut tomatoes-45F, sliced turkey-50F & sliced ham pieces-43F-44F).
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
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03/09/2015 | Routine | |
The operator provided a probe thermometer, and an Employee Health policy during today's inspection.
- Sanitizing Solutions, Testing Devices (repeated violation)
Observation: There is no properly working test kit provided in the facility for monitoring the concentration of the chemical sanitizing solutions.
Correction: Obtain a quaternary ammonium test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
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11/10/2014 | Routine | |
Note: The operator provided metal probe thermometers and an Employee Health policy was discussed and FDA Form 1 was issued at this time. I also discussed with management about the recommended weekly frequency for the calibration of the facilities' available probe thermometers and pest control services to address the few flies noted at this time.
The facility is an independent living facility which provides housekeeping and a main food service/kitchen for their clients.
- Sanitizing Solutions, Testing Devices
Observation: There is no properly working test kit provided in the facility for monitoring the concentration of the chemical sanitizing solutions.
Correction: Obtain a quaternary ammonium test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
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08/05/2014 | Routine | |
The operator provided a metal probe thermometer and quaternary ammonium test strips during today's inspection.The facility is an independent living facility which providedes housekeeping and a main food service/kitchen for clients.
- Critical: Ready-to-Eat - Potentially Hazardous Food - Disposition* (corrected on site)
Observation: The prepared ready-to-eat (RTE), cooked meat product in the walk-in cooler dated 3/27, was not discarded by the ""consume by"" date.
Correction: Discard the food at this time and ensure all previously frozen prepared or commercially processed RTE foods are served, sold or discarded by the most recent ""consume by"" date marked on the food container. 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.
- Good Repair and Calibration of Thermometers
Observation: Observed the ambient air thermometer in the cookline small maketable unit is not calibrated to ensure accuracy
Correction: Calibrate thermometer according to manufacturer's specification as necessary to ensure accuracy
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04/10/2014 | Routine | |
The operator provided a metal probe thermometer and quat test strips. An Employee Health policy was discussed with the person-in-charge. The facility is an independent living facility which provided=s housekeeping and a main food service/kitchen for clients.
- Critical: Hands - When to Wash*
Observation: A female employee failed to wash her hands after touching the food processing area entrance area door handle and after handling soiled utensils or after engaging in any activity which may have contaminated his/her hands.
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: Cooling* (corrected on site)
Observation: A whole roast. prepared 11/21/13 and cooling in the walk-in cooler, was noted not being adequately cooled to prevent the growth of harmful bacteria (whole roast measured 50-51 degrees F)
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.
- Toilet Room Receptacle Covered
Observation: There is no covered refuse container for the disposal of feminine napkins in the unisex employee restroom.
Correction: Install a covered refuse container for the disposal of feminine napkins in the unisex restroom.
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11/22/2013 | Routine | |
The facility provided a metal probe thermometer and quaternary ammonium test strips. An Employee Health policy was discussed and documentation issued to the person-in-charge.
The premises is an independent living facility which provides housekeeping services and a main food service operation on-site.
- Handwashing - Using a Handwashing Lavatory - No Other Purpose
Observation: The handwash station at the rear prep station is being used for purposes other than washing hands ( a food worker was observed rinsing a knife prior to use on a produce product).
Correction: The handwash facility identified above is to be used for washing hands only
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08/08/2013 | Routine | |
Notes:
Critical violation must be corrected within 10 days, non-critical violation must be corrected within 30 days.
Cutting board along steam table getting to the point where it needs to be replaced/resurfaced.
- Critical: Food - Pasteurized Foods - Prohibited Reservice and Prohibited Food*
Observation: Raw shell eggs used in the preparation of ready-to-eat foods without subsequent cooking in facilities serving highly susceptible populations.
Correction: Substitute raw shell eggs with pasteurized shell eggs or pasteurized liquid, frozen, or dry eggs or egg products in the preparation of RTE foods. Special food safety precautions must be taken in facilities that serve highly susceptible populations. It is necessary to protect those who are particularly vulnerable to foodborne illness and for whom the implications of such an illness can be dire.
- Sanitizing Solutions, Testing Devices
Observation: There is no properly working test kit provided in the facility for monitoring the concentration of the chemical sanitizing solutions.
Correction: Obtain a chlorine test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
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04/24/2013 | Routine | |
There are no violations noted during todays inspection.
Remember to prepare fresh sanitizing solution every four hours.
No violation noted during this evaluation. | 12/09/2010 | Routine | |
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