Unable to observe ventilation hood system lights in good working order. Observed food handler cards. Did not observe temperature charts or health policy.
- Critical: Employee - Responsibility of a Food Employee or an Applicant to Report to the Person in Charge* (repeated violation)
Observation: Facility does not have an Employee Health Policy.
Correction: Implement an Employee Health Policy consistent with the Employee Health Policy of Form 1 B of the 2013 FDA Model Code and its 2015 Supplement.
- Critical: Date Marking - Ready-to-Eat; Potentially Hazardous Food; Date Marking*
Observation: The prepared ready-to-eat (RTE) foods in the refrigeration unit is not properly dated for disposition.
Correction: Mark 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.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
Observation: Observed accumulations of grime and debris on the following food contact surfaces: door gasket and interior cover of the ice machine.
Correction: Clean and sanitize these surfaces for food contact.
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles (repeated violation)
Observation: Clean plates were not observed stored properly covered.
Correction: Store equipment and utensils covered or inverted to prevent contamination while in storage.
- Conformance with Approved Procedures (repeated violation)
Observation: Temperature logs are not being maintained by the establishment.
Correction: Maintain accurate temperature logs.
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01/11/2016 | Routine | |
Observed professional hood cleaning activities during inspection. Observed employee health policy on site. Reviewed proper temperature chart recording use. Approved for permit.
No violation noted during this evaluation. | 04/17/2015 | Follow-up | |
Observed food handler cards for volunteers and individuals working in the kitchen. Did not observed temperature charts or health policy. Hood inspection sticker for professional cleaning is observed out of date. Observed pest activity. Documentation of pest control services, health policy, temperature charts, and last hood cleaning inspection is needed for follow up inspection. Provided health policy and temperature charts.
- Critical: Employee - Responsibility of a Food Employee or an Applicant to Report to the Person in Charge* (repeated violation)
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, Hepatitis A virus or Norovirus.
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 spp., Escherichia colo 0157:H7, Hepatitis A virus or Norovirus.
- Critical: Ready-to-Eat; Potentially Hazardous Food; Disposition* (corrected on site) (repeated violation)
Observation: According to the "prepped on" date (3/26/2015) on the prepared ready-to-eat (RTE) pasta salad in the refrigerator, the food should have been discarded 1 day ago.
Correction: Discard the food at this time and ensure all prepared RTE food is served, sold or discarded by the ""consume by"" date. 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. Maintain shelf life of food for 7 days.
- Food Labels
Observation: Foods not properly labelled.
Correction: Foods, whether packaged from the provider,packed within the establishment,or contained in working containers are required to conform to specific labeling laws.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
Observation: The nonfood-contact surfaces of the following equipment were observed soiled with an accumulation of dust, dirt, food residue, and/or other debris: Ice bin, drip trays of stove/oven, oven handles..
Correction: Maintain nonfood-contact surfaces of equipment clean.
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles (corrected on site)
Observation: Clean dishes of serving plates and bowls were observed stored unprotected to the left of the handsink.
Correction: Maintain protective cover over all clean dishware while stored next to the handsink.
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles
Observation: Clean serving utensils were not observed stored with the food-contact surface facing downward.
Correction: Store equipment and utensils covered or inverted to prevent contamination while in storage.
- Lighting, Intensity (corrected on site) (repeated violation)
Observation: Less than 50 foot candles of light was noted underneath the hood system. Observed 3 lightbulbs out.
Correction: Provide at least 50 foot candles at a surface where a food employee is working with food or working with utensils or equipment such as knives, slicers, grinders, or saws where employee safety is a factor
- Conformance with Approved Procedures
Observation: Temperature logs are not being maintained by the establishment.
Correction: Maintain accurate temperature logs.
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04/03/2015 | Routine | |
Maintain a digital thermometer on site. Observed food handler cards and good serving techniques for the Soup Kitchen event. Provided new employee health policy, food temperature charts, food handler class schedule, and application. Recommended for permit renewal.
- Critical: Demonstration of Knowledge*
Observation: A food service volunteer was working in the food service establishment without having a valid food service card.
Correction: A food service employee shall have a valid food service card prior to working in the food service establishment. The person in charge shall not employ anyone to work in the food service establishment until they posses a valid food service card. A food service employee shall have a valid food service card while working in a food establishment.
- Critical: Employee - Responsibility of a Food Employee or an Applicant to Report to the Person in Charge*
Observation: Employees or applicants are not aware of the reporting procedures concerning information about their health and activities as they relate to diseases that are transmissible through food, including the date of onset of jaundice or of an illness due to Salmonella Typhi, Shigella spp., Escherichia coli O157:H7, Hepatitis A virus or Norovirus.
Correction: Have the license holder require employees or applicants report to the person in charge any information about their health and activities if they are diagnosed with or had a past illness from Salmonella Typhi, Shigella spp., Escherichia coli O157:H7, Hepatitis A virusor Norovirus.
- Hair Restraints - Effectiveness (corrected on site)
Observation: Employees observed working in the food service area without proper hair restraints.
Correction: Ensure all employees wear hair restraints such as hats, hair coverings or nets, beard restraints, and clothing that covers body hair, that are designed and worn to effectively keep their hair from contacting 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 prepared/cook date on the prepared ready-to-eat (RTE) rice in the refrigerator, the food should have been discarded 1 day ago on 4/2/2014.
Correction: Discard the food at this time and ensure all prepared RTE food is served, sold or discarded within 7 days from the prepared date. 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.
- Food Contact Surfaces; Cleanability* (corrected on site)
Observation: Observed non food grade paintbrush with metal band on site.
Correction: Replace non food grade paintbrush with a food grade brush.
- Food Contact Surfaces; Cleanability* (corrected on site)
Observation: The food contact surface of the several vegetable/potato peelers and one wire strainer were observed not smooth, contains cracks, chips, or pits and can not be easily cleaned due to rust.
Correction: Repair or replace the peeler to provide a food contact surface that is smooth and easily cleanable, free of breaks, open seams, cracks, chips, pits, sharp internal angles, corners, and crevices to prevent buildup of food debris.
- Equipment - Good Repair and Proper Adjustment (corrected on site)
Observation: The can opener blade is rusted and dull.
Correction: Disassemble the can opener, clean and sanitize the assembly, remove and replace the blade. Can opener blades must be kept sharp to prevent creation of metal fragments that can contaminate food in the can when opened.
- Lighting, Intensity
Observation: Observed a lightbulb out underneath the ventilation hood system.
Correction: Replace the damaged lightbulb to maintain at least 50 foot candles of light for safe cooking operations.
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04/03/2014 | Routine | |
Provided temperature charts for dishwasher and refrigerator units. Facility is well maintained. Equipment is clean (oven, stove, refrigerator, and microwave). Handsink is well stocked.
- Food - Miscellaneous Sources of Contamination
Observation: Observed improperly stored utensils.
Correction: Store utensils in a uniform direction to prevent contamination.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils (corrected on site)
Observation: Observed accumulations of grime and debris on the following food contact surfaces: ice machine.
Correction: Clean and sanitize these surfaces for food contact.
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08/29/2013 | Routine | |
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