| No violation noted during this evaluation. | 10/27/2015 | Routine | |
The purpose of this visit is to conduct a routine inspection.
DISCONTINUE USE OF THE REFRIGERATION UNIT TO STORE TEMPERATURE CONTROL SAFETY FOODS UNTIL THE AMBIENT TEMPERATURE CAN BE AT OR BELOW 41F.
Continue using equipment temperature log to monitor daily temperatures of the McCall 2dr Refrigerator. PROVIDE A COPY OF DAILY TEMPERATURES ON 8.15.14 SEND VIA E1MAIL.
- Food Storage / Preventing Contamination
Observation: Food stored on the floor and/or food stored less than 6 inches off the floor. OBSERVED FRUITS STORED ON THE FLOOR IN THE KITCHEN SUITE.
Correction: Food shall be protected from contamination by storing the food at least 6 inches off the floor on approved shelving units or dunnage racks. Milk crates, soda crates, or bread racks are not suitable for food storage.
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (corrected on site) (repeated violation)
Observation: The following food item(s) were observed cold holding at improper temperatures using a calibrated food temperature measuring device: McCall 2 dr Refrigerator: Milk 44F, cream cheese 45F
Correction: Potentially hazardous foods (time/temperature control for safety food) shall be held cold at a temperature of 41°F or below unless the permit holder is using "time as public health control" as specified under 3-501.19 to limit bacteria growth. FOOD WAS PLACED IN THE FREEZER.
- Equipment / Good Repair / Operation
Observation: The following refrigeration unit is not operating properly and is unable to maintain cold food at or below 41°F: McCall 2dr Refrigerator 43F
Correction: Repair/adjust the unit so it is able to maintain foods at or below 41°F. Do not use the unit to store potentially hazardous foods while it is not operating properly.
- Handwashing Sink / Mix Valve or Combination Faucet , Water at 100°F
Observation: Water from the handwashing sink at kitchen suite was measured at a temperature less than 100°F. OBSERVED WATER AT HAND SINK AT 76F
Correction: A handwashing sink shall be equipped to provide water at a temperature of at least 100°F through a mixing valve or combination faucet.
- Physical Facilities Good Repair
Observation: Observed that the wall behind the beverage station in the kitchen has a hole and is not maintained in good repair.
Correction: REPAIR THE WALL BEHIND THE BEVERAGE MACHINE. Repair the physical facilities. Poor repair and maintenance compromises the functionality of the physical facilities.
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08/06/2014 | Routine | |
This is a follow up to an informal conference. The facility is in compliance with the conditions set forth in the informal conference. Observed the facility monitoring the temperatures of the reachin cooler and food temperatures within. Observed proper cold holding temperatures of food and proper ambient air temperature of the McCall reachin cooler.
No violation noted during this evaluation. | 11/13/2013 | Other | |
The purpose of today's visit was to conduct a follow-up inspection.
I spoke extensively with the general manager regarding the ongoing corrections to the temperatures:
1. Thermometers have now been calibrated, it is recommended that they be calibrated at least weekly. Both thermometers were observed at 32F in ice water today.
2. Take temperatures at the beginning of the day and at least one other time. Record both of those temperatures.
3. Remind employees to just keep enough food at the small reach-in refrigerator for that day and continue to empty it after breakfast ends.
4. Continue to take hot and cold temperatures.
5. On delivery days, make sure cold items (milk, yogurt, etc.) are put away as soon as possible.
Please contact me if you have any questions. Thank you.
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (corrected on site) (repeated violation)
Observation: The following food item(s) were observed cold holding at improper temperatures using a calibrated food temperature measuring device: Items at the 2-door upright refrigerator in the kitchen: gallons of milk 46F, 46F
Correction: butter (individual portions) 48F
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10/09/2013 | Follow-up | |
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (repeated violation)
Observation: The following food item(s) were observed cold holding at improper temperatures using a calibrated food temperature measuring device: Items at the 2-door upright refrigerator in the kitchen: gallons of milk (recevied Thursday, unopened) 45F, 46F, 46F
Correction: hard boiled eggs (commercially processed, open container) 45F, scrambled egg patties (defrosting) 34F, individual container of butter spread 47F.
- Equipment / Good Repair / Operation (repeated violation)
Observation: The following refrigeration unit is not operating properly and is unable to maintain cold food at or below 41°F: 2dr Upright Refrigerator 50F.
Correction: Repair/adjust the unit so it is able to maintain foods at or below 41°F. Do not use the unit to store potentially hazardous foods while it is not operating properly.
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09/20/2013 | Follow-up | |
- (4)-(16) (corrected on site) (repeated violation)
Observation: n
Correction: The person in charge failed to state the required temperatures and holding times for the potentially hazardous food items when (1) in refrigerated storage, (2) in hot holding, (3) being cooled and/or (4) being reheated.
- Duties / Monitor Sanitizing Practices and Procedures (repeated violation)
Observation: Employees are not properly sanitizing cleaned multiuse equipment and utensils. While the sanitizer pump at the 3-vat sink was fixed during the routine inspection, employee at the kitchen claimed it was still broken, maintanence person showed employee how to use. Employee did not know how to sanitize equipment and was not sanitizing equipment until EHS demonstrated how.
Correction: The Person in Charge or certified food manager shall train his/her employees to properly sanitize all equipment, utensils, and surfaces after being cleaned using either an approved sanitizer at the adequate concentration to destroy pathogenic bacteria. THE PERSON IN CHARGE MUST ACTIVELY MONITOR HOW AND WHEN EMPLOYEES ARE SANITIZING EQUIPMENT.
- Critical: Responsibility of PIC to Require Food Employees to Report GI Symptoms or Cuts, Disease, Medical Condition or Exposure to PIC (repeated violation)
Observation: Upon discussion with the person-in-charge, one or more of the elements of an effective employee health policy is either missing or incomplete. A complete employee health policy is required to be in place at the food establishment. At the time of this inspection, the Health Department provided and reviewed handouts and resource information in a red folder labeled "Employee Health Policy.
Correction: A complete employee health policy must have the following elements:
1) Employee training on foodborne illness, particularly symptoms of illness and prevention of the Big Five illnesses (see "What is Foodborne Illness" handout)
- Critical: Handwashing / When to wash hands (repeated violation)
Observation: A food employee failed to wash his or her hands before engaging in food preparation, after touching bare human body parts, after coughing, sneezing, eating, after handling soiled utensils, or after engaging in any activity that could contaminate the hands. Handsink was blocked, employee did not wash hands the entire inspection, even though they were observed cleaning tables, changing out food on buffet, etc.
Correction: ALL food employees shall wash their hands OFTEN especially after handling trash, using the restroom, handling raw meats, handling soiled equipment and utensils, BEFORE putting on clean gloves, etc. Proper handwashing frequencies will aid in the reduction of foodborne illness.
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (repeated violation)
Observation: The following food item(s) were observed cold holding at improper temperatures using a calibrated food temperature measuring device:
At reach-in unit at buffet: hard boiled eggs 49F, yogurt 45F.
At 2dr Upright refrigerator at kitchen: milk 48F, 46F
Correction: egg patties 52F
- Critical: Food-Contact Surface Sanitized before Use after Cleaning (repeated violation)
Observation: The food-contact surfaces of the following equipment were not observed sanitized: all equipment.
Correction: All utensils and food-contact surfaces of equipment shall be sanitized before use and after cleaning.
- Handwashing Sink / Accessible at All Times (corrected on site) (repeated violation)
Observation: The handwashing facility located at the kitchen is blocked, preventing access by employees for easy handwashing.
Correction: A handwashing sink shall be maintained so that it is accessible at all times for employee use. Sink was observed with employee personal items in basin, employee unaware that they are to wash their hands at this sink, with soap and paper towels.
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08/28/2013 | Follow-up | |
The purpose of today's visit was to conduct a routine inspection.
As discussed, many violations noted today are in relation to temperatures, both ambient and food. The ambient temperature in the kitchen was recorded as 72F, with the main refrigerator holding at 52F. It is highly recommended that the ambient temperature in the kitchen be lowered, as well as the ambient temperatures of both refrigerators. All foods that are holding above 41F must be discarded, this includes hard boiled eggs, scrambled egg patties, milk, yogurt, cream cheese, butter, etc. Continuing to serve products that have been stored at incorrect temperatures can lead to foodborne illnesses as the higher temperature can allow harmful bacteria to grow.
During the inspection, the CFM found test strips, they were stored at the front desk. It is highly suggested that the sanitizer level be checked daily and that you train the employee that is supposed to working the buffet to do this as well as having a manager supervise this. The three-vat sink and sanitizer pump were fixed during the inspection and the back of the refrigerator was vacuumed during the inspection, however the ambient temperature was noted at 48F. An internal ambient thermometer was provided to the manager.
Please correct all violations listed above within 7 days.
- (4)-(16) (repeated violation)
Observation: n
Correction: The person in charge failed to state the required temperatures and holding times for the potentially hazardous food items when (1) in refrigerated storage, (2) in hot holding, (3) being cooled and/or (4) being reheated.
- Duties / Monitor Sanitizing Practices and Procedures (repeated violation)
Observation: Employees are not properly sanitizing cleaned multiuse equipment and utensils. The sanitizer pump at the 3-vat sink does not work, sink stopper does not work and employee did not know how to sanitize equipment.
Correction: The Person in Charge or certified food manager shall train his/her employees to properly sanitize all equipment, utensils, and surfaces after being cleaned using either an approved sanitizer at the adequate concentration to destroy pathogenic bacteria. THE PERSON IN CHARGE MUST ACTIVELY MONITOR HOW AND WHEN EMPLOYEES ARE SANITIZING EQUIPMENT.
- Critical: Responsibility of PIC to Require Food Employees to Report GI Symptoms or Cuts, Disease, Medical Condition or Exposure to PIC
Observation: Upon discussion with the person-in-charge, one or more of the elements of an effective employee health policy is either missing or incomplete. A complete employee health policy is required to be in place at the food establishment. At the time of this inspection, the Health Department provided and reviewed handouts and resource information in a red folder labeled "Employee Health Policy.
Correction: A complete employee health policy must have the following elements:
1) Employee training on foodborne illness, particularly symptoms of illness and prevention of the Big Five illnesses (see "What is Foodborne Illness" handout)
- Critical: Handwashing / When to wash hands
Observation: A food employee failed to wash his or her hands before engaging in food preparation, after touching bare human body parts, after coughing, sneezing, eating, after handling soiled utensils, or after engaging in any activity that could contaminate the hands. Handsink was blocked, employee did not wash hands the entire inspection, even though they were observed cleaning tables, changing out food on buffet, etc.
Correction: ALL food employees shall wash their hands OFTEN especially after handling trash, using the restroom, handling raw meats, handling soiled equipment and utensils, BEFORE putting on clean gloves, etc. Proper handwashing frequencies will aid in the reduction of foodborne illness.
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (repeated violation)
Observation: The following food item(s) were observed cold holding at improper temperatures using a calibrated food temperature measuring device:
At reach-in unit at buffet: hard boiled eggs 49F, yogurt 45F.
At 2dr Upright refrigerator at kitchen: milk 48F, 46F
Correction: egg patties 52F
- Equipment / Good Repair / Operation
Observation: The following refrigeration unit is not operating properly and is unable to maintain cold food at or below 41°F: 1dr reach-in refrigerator unit at buffet 52F, and 2-dr upright refrigerator 52F.
Correction: Repair/adjust the unit so it is able to maintain foods at or below 41°F. Do not use the unit to store potentially hazardous foods while it is not operating properly.
- Equipment / Good Repair / Components / Gaskets
Observation: Sink stoppers at the 3-vat sink are not working properly.
Correction: Equipment components shall be maintained in good repair. Sinks at 3-vat unit must be able to hold water in order to wash, rinse and sanitize correctly.
- Critical: Food-Contact Surface Sanitized before Use after Cleaning (repeated violation)
Observation: The food-contact surfaces of the following equipment were not observed sanitized: all equipment.
Correction: All utensils and food-contact surfaces of equipment shall be sanitized before use and after cleaning.
- Handwashing Sink / Accessible at All Times (corrected on site) (repeated violation)
Observation: The handwashing facility located at the kitchen is blocked, preventing access by employees for easy handwashing.
Correction: A handwashing sink shall be maintained so that it is accessible at all times for employee use. Sink was observed with employee personal items in basin, employee unaware that they are to wash their hands at this sink, with soap and paper towels.
- Critical: Conditions of Use/Presence & Use of Toxics Per Law (corrected on site)
Observation: Pesticides labeled for residential use were observed in the facility and are being applied by the operator to control pests.
Correction: Remove residential use pesticides from the facility. When necessary for pest control, chemical pesticides must be applied by a certified pesticide applicator to prevent injury and contamination.
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08/21/2013 | Routine | |
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