Discussed with the person in charge:
1. a small probe thermometer is needed
2. storing foods after portioning
3. kitchen is well organized
4. taking received temperatures
The person in charge attended the Food Handler's Class
- Critical: Toxics - Storage of Toxic Containers* (corrected on site) (repeated violation)
Observation: Observed a container of drink cups stored underneath the soap dispenser - not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items. The cups were removed.
Correction: Containers of hazardous products must be located in an area that is not above food, equipment, utensils, linens or single service items.
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02/29/2016 | Risk Factor | |
Discussed with the person in charge:
1. great job on the allergens and illnesses
2. active managerial controls are in place
- Cloths - Wiping Cloths - Use Limitation (repeated violation)
Observation: Heavily soiled wiping cloths in use underneath the dispensing spoons.
Correction: Replace wiping cloths once visibly soiled. Wiping cloths shall be free of food debris and visible soil.
- Critical: Toxics - Storage of Toxic Containers* (corrected on site)
Observation: Observed a container of bubbles stored with the plastic bowls - not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items.
Correction: Containers of hazardous products must be located in an area that is not above food, equipment, utensils, linens or single service items.
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08/06/2015 | Routine | |
Discussed with the person in charge - facility is very clean
No violation noted during this evaluation. | 01/29/2015 | Risk Factor | |
Discussed with the person in charge:
1. using time as a public health control for milk
2. correction of hazards - all the hazards noted on the last inspection report has been corrected - thank you
One employee has been registered for the Food Handler's class.
No violation noted during this evaluation. | 08/12/2014 | Follow-up | |
Discussed with the person in charge:
1. corn was taken out the can and heated in the microwave then placed in portioned containers and left on the service cart - recommend portioning corn when ready for service, then heat it before taking to the classrooms
2. attendance at a food safety class - information given
3. quaternary sanitizer measured 200 ppm
4. reach in freezer
- Critical: Demonstration of Knowledge*
Observation: The person in charge failed to state the required temperatures and holding times for the following conditions of potentially hazardous food: (1) Refrigerated storage and (2) Reheating.
Correction: Ensure the designated person in charge (PIC) is knowledgeable about foodborne disease prevention, Hazardous Analysis Critical Control Point principles and Regulation requirements. The PIC should be prepared to recognize conditions that may contribute to foodborne illness. The PIC must also recognize conditions that fail to comply with Regulation requirements and be authorized to take the appropriate preventive and corrective actions to ensure that the Regulations' objectives are fulfilled.
- Critical: Employee Health*
Observation: Employees or applicants are not aware of the reporting procedures concerning information about their health and activities if they are suspected of causing, or being exposed to a confirmed disease outbreak caused by Salmonella Typhi, Shigella spp., Escherichia coli O157:H7 or Hepatitis A virus.
Correction: Have the license holder require employees or applicants report to the person in charge if they meet one or more of the following high-risk conditions: Is suspected of causing, or being exposed to, a confirmed disease outbreak caused by S. Typhi, Shigella
- Critical: Hands - When to Wash* (repeated violation)
Observation: A food employee failed to wash her hands before engaging in food preparation before putting gloves.
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.
- Hands - Where to Wash
Observation: A food employee was observed cleaning their hands in the rinse sink.
Correction: Instruct food employees to clean their hands in a handwashing lavatory. Food employees may not clean their hands in a sink used for food preparation or utensil washing.
- Critical: Eating, Drinking, or Using Tobacco*
Observation: The cook is drinking in an area other than designated break area while preparing/handling food or contacting clean food contact surfaces.
Correction: All employees who are drinking must be in the designated break area away from food preparation/handling areas to prevent cross contamination.
- Cloths - Wiping Cloths - Use Limitation (corrected on site)
Observation: Heavily soiled wiping cloths in use.
Correction: Replace wiping cloths once visibly soiled. Wiping cloths shall be free of food debris and visible soil.
- Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site)
Observation: Corn measured 77'F observed hot holding at improper temperatures. Corn was placed in the reach in cooler.
Correction: Rapidly reheat the food to 165°F and maintain at 135°F or above through the hot holding period.
- Critical: Food - Potentially Hazardous Food - Cold Holding*
Observation: Whole milk - 51'F in Infant room B and 1% milk - 46'F in the reach in cooler observed cold holding at improper temperatures
Correction: Discard the food and ensure that potentially hazardous foods for cold holding are maintained at 41°F or below to inhibit the growth of harmful bacteria.
- Equipment and Utensils - Good Repair and Calibration
Observation: Observed pitted containers, oven mitts, and plastic pitchers that were in a state of repair and condition preventing effective maintenance and easy cleaning.
Correction: Discard, replace or repair the equipment to provide proper operation, accuracy, functioning, maintenance, and cleanability per Part IV, Article 1 and 2 of this chapter.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils*
Observation: The following equipment food-contact surfaces were observed soiled to sight and touch: can opener and dispensing spoons
Correction: Clean and sanitize these surfaces for food contact.
- Non-Food Contact Surfaces
Observation: The nonfood contact surface of the oven and the microwave have accumulations of grime and debris.
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Physical Facilities in Good Repair
Observation: Observed that the walls in the laundry room are not maintained in good repair.
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: The air vent cover in the laundry room, air vent in the kitchen, and the mop sink are noted in need of cleaning.
Correction: All floors, walls, and ceilings must 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.
- Maintenance Tools - Storing Maintenance Tools (corrected on site)
Observation: Observed the small step ladder stored on top of the can foods. Ladder was removed.
Correction: Maintenance equipment supplies and tools such as brooms, mops, vacuum cleaners, and similar items must be stored so they do not contaminate food equipment, utensils, linens, and single-service and single-use articles.
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07/29/2014 | Routine | |
Discussed with the person in charge:
1. demonstration of knowledge - Big 5 illness information given
2. this facility is very clean and well maintained - thank you
- Critical: Toxics - Common Name/working Containers of Toxics*
Observation: Observed spray bottle under the kitchen sink that was not properly labeled.
Correction: Working containers of toxic items are to be properly labeled with contents. Identification of these containers with the common name of the material helps prevent the dangerous misuse of the contents.
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01/30/2014 | Risk Factor | |
Discussed with the person in charge:
1. facility serves approximately 136 children - more storage space is needed or increase delivery dates
2. facility has brought in a new rice cooker - provide specifications for the equipment
3. storage of equipment and chemicals
4. pineapples - can was dropped in facility, remove items from can and use first - corrected
5.
- Critical: Hands and Arms Cleaning Procedure*
Observation: Observed employee wash her hands, tap her hands on the hand sink to remove access water, then dried her hands with a paper towel. Improper handwashing procedures observed.
Correction: Ensure all food employees clean their hands and exposed portions of their arms with a cleaning compound in a lavatory by vigorously rubbing together the surfaces of their lathered hands and warms for at least 20 seconds and thoroughly rinsing with clean water.
- Critical: Hands - When to Wash*
Observation: A food employee failed to wash her hands before engaging in food preparation after putting on a hair net.
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.
- Kitchenware and Tableware (corrected on site)
Observation: Single-service or single-use foil pans are not handled, displayed, or dispensed so that the food- or lip-contact surfaces are protected from contamination
Correction: Handle, display, or dispense single-service and single-use articles so the food- or lip-contact surface are protected from contamination.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: The following physical structures are noted in need of cleaning: air vent covers in the kitchen and the mop sink
Correction: All floors, walls, and ceilings must 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.
- Critical: Toxics - Storage of Toxic Containers*
Observation: Containers of chemicals are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items.
Correction: Containers of hazardous products must be located in an area that is not above food, equipment, utensils, linens or single service items.
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07/31/2013 | Routine | |
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