The operator provided probe thermometers, chlorine test strips and an Employee Health policy at this time.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Whipped butter packets, cream cheese, yogurts and waffle batters were cold holding at improper temperatures ( butter packets-48F, yogurts- 44F, 45F, cream cheese- 46F, waffle batter- 70F, 73F). The operator discarded or rapidly cooled TCS food products)
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
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03/11/2016 | Routine | |
No food processing was noted during today's inspection.
Note: The operator provided a metal probe thermometer, chlorine test strips and an Employee Health policy at this time.
- Handwashing Cleanser - Availability (corrected on site)
Observation: Soap was not provided at the hand washing lavatory in the pantry area.
Correction: Hand soap must be provided at all hand washing lavatories to encourage proper hand washing. Hand cleanser must always be present to aid in reducing microorganisms and particulate matter found on hands.
- Hand Drying Provision (corrected on site)
Observation: No disposable towels were provided at the hand washing lavatory in the pantry area.
Correction: Hand drying devices such as individual disposable paper towels, a continuous towel system that supplies the user with a clean towel or heated air hand drying device must be provided at all hand washing lavatories to encourage proper hand washing and avoid employees to drying their hands on their clothing or other unclean materials
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09/10/2015 | Routine | |
Data logger placed in the counter reach-in. Will return 03/16/2015 to pick up data logger.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (repeated violation)
Observation: Individual butters, milk, yogurt, and boiled egg cold holding at improper temperatures. Yogurt and boiled egg in the counter reach-in were observed with elevated temperatures. Ensure no product is left out at room temperature. Pantry air temperature is extremely warm and product temperature will rise quickly.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
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03/12/2015 | Routine | |
Detergent sanitizer must be placed in kitchen for staff to use. No other dish washing methods are approved by the health department, for this facility.
Thermometers have been mounted on all coolers/freezers/
Operator explained that items on the breakfast bar are to be discarded at the end of breakfast each day. (This includes salsa)
Room 110 is no longer used for food storage. Advised cleaning this room to prevent harborage areas for pest.
No violation noted during this evaluation. | 08/22/2014 | Follow-up | |
Detergent sanitizer is needed to properly wash and sanitize dishes. Buy chemical immediately. Breakfast attendants should know the proper way to wash and sanitize dishes.
Room 110 which is used for storage is in need of being cleaned and organized.
Do not store foods at room temperature.
Container for salsa is stored in the freezer. Refrigerated salsa is then placed in frozen container and placed on the counter during breakfast. Recommended only placing a small amount of salsa in this container and whatever is left at the end of breakfast discard.
Discussed FDA form 1-B and provided form in English and Spanish.
- Critical: Demonstration of Knowledge*
Observation: The person in charge failed to explain the correct procedures for cleaning and sanitizing utensils and food-contact surfaces of equipment. It has been discussed with the operator that the facility is to use a detergent sanitizer in the two compartment sink. The breakfast attendant explained that utensils are washed with dawn, rinsed and placed on the drying rack. Detergent sanitizer is needed to properly wash and sanitize dishes.
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.
- Food Storage - Clean and Dry Location
Observation: Boxes of food observed sitting on the floor of the dry storage area.
Correction: Elevate food storage onto approved shelving with minimum 6" legs or casters.
- Critical: Food - Potentially Hazardous Food - Cold Holding*
Observation: Salsa cold holding at improper temperatures.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
- Temperature Measuring Devices (repeated violation)
Observation: No thermometers were noted in the reach-in freezer in room 110 and the Amana reach-in freezer. Thermometer in the Amana reach-in cooler was reading 60 F. Replace this thermometer.
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.
- Physical Facilities in Good Repair
Observation: Wall behind the cooler in the pantry area is in need of being repaired.
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
- Critical: Toxics - Conditions of Use*
Observation: Ant and roach spray noted under the sink in the pantry area. Facility may only be treated by licensed pest technician.
Correction: Restricted used pesticides are to be applied by an applicator certified as defined in 7 USC 136(e) Certified Applicator, of the Federal Insecticide, Rodenticide Act, or a person under the direct supervision of a certified applicator.
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08/08/2014 | Routine | |
Cooler may need to be set lower to accommodate food temperatures. Recommended setting coolers between 35-38 F.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: Butter and cream cheese cold holding at improper temperatures. Items were moved to another cooler.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
- 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.
- Floors, Walls, and Ceilings - Cleanability (repeated violation)
Observation: Wall paper peeling off in the pantry.
Correction: Repair or replace wall or wall covering to make it smooth and easily cleanable.
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02/11/2014 | Follow-up | |
Do not keep back foods on storage cart, at room temperature, in the pantry area. If items are needed they should be replenished and moved back to the refrigerator immediately.
Facility is now using a detergent sanitizer. Chlorine test strips are needed for the solution.
Temperature of small counter reach-in cooler was reading a little bit high. Monitor this cooler to make sure that it is capable of maintaining foods at the proper temperature. Foods should be moved from this cooler, if foods cannot be stored at 41 F or below.
Will return on/about 02/11/2014 to ensure cooler is working properly.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (repeated violation)
Observation: Boiled egg, butter and cream cheese cold holding at improper temperatures.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
- Temperature Measuring Devices (corrected on site)
Observation: Thermometers needed in the magic chef reach-in and the freezer portion of the refrigerator/freezer in the dry storage area.
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
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.
- Floors, Walls, and Ceilings - Cleanability
Observation: Wall paper peeling off in the pantry.
Correction: Repair or replace wall or wall covering to make it smooth and easily cleanable.
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01/30/2014 | Routine | |
Seperate hand washing sink installed in kitchen.
Cooler now in dry storage.
Small reach-in in the pantry being used only for storage during breakfast.
No violation noted during this evaluation. | 09/05/2013 | Follow-up | |
Will return on/about September 05, 2013 to check on sink situation.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (repeated violation)
Observation: Boiled egg cold holding at improper temperatures.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
- Warewashing - Manual Warewashing, Sink Compartment Requirements
Observation: Employees are using an alternative warewashing method that has not been approved by the health department. Two compartment sink must be installed immediately. Utilize a detergent sanitizer and discontinue the use of dish washer immediately.
Correction: Discontinue use of this alternate warewashing method until it can be reviewed and approved by the regulatory authority.
- Handwashing - Using a Handwashing Lavatory - No Other Purpose
Observation: The handwash station at the pantry is being used as a dump station.
Correction: The handwash facility identified above is to be used for washing hands only
- Handwashing - Using a Handwashing Lavatory - No Other Purpose
Observation: The handwash station at the pantry is being used to clean equipment and utensils.
Correction: The handwash facility identified above is to be used for washing hands only
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07/30/2013 | Routine | |
Coolers holding at proper temperature.
Management to fax information regarding breakfast items (hot & cold) to be discarded if not served by the end of the breakfast period.
Please list all foods on form that will be discarded, including milk.
No violation noted during this evaluation. | 01/16/2013 | Routine | |
Recommended removing the plastic trays in the small counter cooler to ensure proper air flow throughout the cooler.
Pantry reach-in cooler was running high, not sure if this was because it was being opened frequently.
Will stop by tomorrow afternoon to check refrigerators during slow period.
If foods are discarded after breakfast period, please provide operator with procedures in writing. Also make sure that employees are also aware of this. Recommended posting something in the kitchen so that they are aware.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (repeated violation)
Observation: Boiled egg, sausage gravy, sliced melon and milk cold holding at improper temperatures.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
- Temperature - Food Temperature Measuring Devices - Provided (repeated violation)
Observation: The person in charge could not provide a food temperature measuring device.
Correction: Obtain at least one food temperature measuring device so employees can properly monitor the temperature of food items in the establishment.
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01/15/2013 | Routine | |
No food preparation at time of inspection.
Adequate metal stem thermometers.
Obtain a quaternary ammonium test kit to check sanitizing solution on a regular basis.
Non-critical violation must be corrected within 30 days.
- 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.
- Critical: Warewashing - Manual & Mechanical Warewashing Equipment, Chemical Sanitization - Temperature, pH, Concentration & Hardness* (corrected on site)
Observation: Quaternary Ammonium sanitizing solution used in the spray bottle was not at an acceptable concentration.
Correction: Adjust the sanitizing solution to 200 parts per million or otherwise identified by manufacturer's recommendations.
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12/28/2010 | Routine | |
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