- Nonfood-Contact Surfaces - Corrosion Resistant/Nonabsorbent
Observation: The nonfood contact surface of the reach in (Beverage Air) is not corrosion resistant.
Correction: Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent.
- Plumbing System Maintained in Good Repair
Observation: Plumbing connections under the hand sink are leaking.
Correction: Plumbing systems and components shall be maintained in good repair.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: Floor in the kitchen by side door 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.
- Critical: Pests-Controlling Pests* (corrected on site)
Observation: Observed methods are not being used to control pests. Ants and flies noted in the kitchen, facility has a plan with an approved supplier
Correction: The presence of insects, rodents, and other pests shall be controlled to minimize their presence on the premises by using methods such as trapping devices or other methods as required.
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10/06/2015 | Routine | |
| No violation noted during this evaluation. | 07/07/2015 | Routine | |
Observed cook preparing wraps and broccoli for the lunch meal.
Four gallons of milk found expired (4 April (3) and 23 March (1) ). Ensure all food is rotated to ensure that expired items are not stored with food intended for use.
No violation noted during this evaluation. | 04/08/2015 | Routine | |
| No violation noted during this evaluation. | 01/06/2015 | Routine | |
Food Handler training performed with hands on and log sheet familiarization
No violation noted during this evaluation. | 10/06/2014 | Training | |
Refrigerator in dry storage room log have not been maintained since 10 August 2014. HACCP log sheets are not being maintained missing cooking, manager checklist, cold holding log. Recommend all log sheets be maintained in one book and all individuals record in the same book.
No violation noted during this evaluation. | 08/19/2014 | Routine | |
Final training class to implement HACCP
No violation noted during this evaluation. | 07/14/2014 | Training | |
Training conducted on Process HACCP to kitchen staff
No violation noted during this evaluation. | 06/30/2014 | Training | |
training conducted with 10 food employees on temperature and date loging
No violation noted during this evaluation. | 06/17/2014 | Training | |
Reviewed the documents and set up training on process for 16 June and 30 June 2014
No violation noted during this evaluation. | 06/05/2014 | Other | |
Finalized details for the process HACCP and SSOPs
No violation noted during this evaluation. | 05/22/2014 | Other | |
Meeting to discuss HACCP plan and menu breakdown
No violation noted during this evaluation. | 04/30/2014 | Training | |
Discussed the previous issues and capacity of the refrigeration units. Attempting to integrate a HACCP and SSOP for the facility,
No violation noted during this evaluation. | 02/20/2014 | Training | |
- Critical: Hands - Preventing Contamination from Hands* (corrected on site)
Observation: Employees observed handling ready-to-eat (RTE) food with their bare hands. Cook handling potato chips with barehard for resident consumption.
Correction: Provide suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment to handle RTE food to prevent contamination from hands.
- Thawing (corrected on site)
Observation: Improper methods used to thaw roast beef in standing water on kitchen shelf.
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: 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) potato salad (two container) in the refrigerator , the food should have been discarded on 18 and 30 January 2014 .
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.
- Nonfood-Contact Surfaces - Corrosion Resistant/Nonabsorbent
Observation: The nonfood contact surface of the shelf in refrigeration unit are rusting is not corrosion resistant, nonabsorbent, and/or smooth.
Correction: Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils (repeated violation)
Observation: Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: vents in kitchen
Correction: Maintain nonfood-contact surfaces of equipment clean.
- Critical: Equipment and Utensils - Before Use After Cleaning* (corrected on site)
Observation: The food-contact surfaces of the following equipment were not observed sanitized: warewash machine did not have sanitizer bucket connected to machine.
Correction: Bucket was connected and sanitizer was being dispensed.
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02/06/2014 | Routine | |
| No violation noted during this evaluation. | 11/13/2013 | Routine | |
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site)
Observation: Different types of raw animal foods stored in such a manner that may cause cross contamination. Fruit in bowl stored on same sheet as chicken and ground beef that is thawing. Chicken and ground beef thawing on same sheet
Correction: Separate types of raw animal foods from each other such as beef, fish, lamb pork, and poultry during storage, preparation, holding, and display by the following: (a) Using separate equipment for each type. (b) Arranging each type of food in equipment so that cross contamination of one type with another is prevented. (c) Preparing each type of food at different times or in separate areas.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (corrected on site) (repeated violation)
Observation: The prepared ready-to-eat (RTE) rice, tuna salad, potatoe salad, macaroni salad, ham, corned beef, and pizza sauce 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.
- Sanitizing Solutions, Testing Devices (corrected on site) (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 test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
- Equipment - Cutting Surfaces
Observation: The cutting board(s) along the kitchen are heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
Correction: Resurface or discard and replace the cutting boards to provide a food contact surface that is smooth, easily cleaned and sanitized.
- Single-Service and Single-Use Articles, Use Limitation (corrected on site)
Observation: Manufacturer containers were observed reused for the storage of tuna salad, cut fruis, corned beef, assorted prepared salads.
Correction: Discontinue the reuse of manufacturer containers for storage. Provide approved reusable food storage containers designed for your food storage needs.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
Observation: Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: black refrigerator and beverage air cooler
Correction: Maintain nonfood-contact surfaces of equipment clean.
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07/17/2013 | Routine | |
| No violation noted during this evaluation. | 03/28/2013 | Follow-up | |
- Cloths - Wiping Cloths - Use Limitation (corrected on site)
Observation: Wiping cloths improperly stored between use.
Correction: Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking*
Observation: The prepared ready-to-eat (RTE), sliced ham, assorted cheese, vegtables, and prepared salads 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.
- Temperature Measuring Devices
Observation: There was no temperature measuring device located in the standup white refrigerator.
Correction: Provide a temperature measuring device in all hot or cold holding equipment used to store potentially hazardous foods so that employees can routinely monitor the ambient air temperature.
- 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 chlorine test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
- Critical: Equipment and Utensils - Before Use After Cleaning*
Observation: The food-contact surfaces equipment were not observed sanitized, warewash machine is not reading any chlorine in chemical warewash machine.
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.
- Plumbing System Maintained in Good Repair
Observation: Three compartment sink is in poor repair, leaking.
Correction: Repair and maintain all plumbing components and fixtures.
- Refuse Outside Receptacles
Observation: The cover of the refuse container was not closed. Trash stored outside the refuse container (overflow)
Correction: Ensure trash is closed at all times and ensure no trash is stored outside dumpster as it attracts pests..
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03/11/2013 | Routine | |
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