No violations noted.
No violation noted during this evaluation. | 01/04/2016 | Routine | |
Cook in charge(Mrs. Lois) is new to the Common Wealth Assisted Living facility. She demonstrated knowledge of food safety and proper food preparation for a community of highly susceptible people . Recommended to avoid blocking the cold air ventilation in the first shelve of the reach in cooler.This will help the refrigerator recuperated it's internal temperature of 41 F, when the doors are constantly being opened.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: Metal floor in the walk in cooler and the floor underneath the dishwashing machine 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.
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09/15/2015 | Routine | |
Notes:
Monitor cooking temperature for all raw animal food items being cooked to order or for hot holding. Ensure proper cooking/hot/cold/cooling/reheating temperatures. Check on heating element in the steam table.
Back door must be kept closed all times! install screen door if needed.
Thermometer must be calibrated at least once a week to ensure accuracy. Also, thermometer must be cleaned and sanitized before and after use!
Hands must be cleaned properly and at hand sink only!
- Hands - Where to Wash
Observation: A food employee was observed cleaning their hands in a sink used for utensil washing.
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: Temperature, Cooking - Raw Animal Foods* (corrected on site)
Observation: The raw chicken breast was not cooked to a sufficient temperature and time to eliminate pathogenic bacteria.
Correction: Continue to cook the stuffed food to heat all parts to 165°F or above for 15 seconds.
- Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site)
Observation: Chicken breast hot holding at improper temperatures.
Correction: Rapidly reheat the food to 165°F and maintain at 135°F or above through the hot holding period.
- 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) turkey in the refrigerator, the food should have been discarded 2 days ago.
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.
- Good Repair and Calibration of Thermometers
Observation: Observed food thermometer is not calibrated to ensure accuracy
Correction: Calibrate food thermometer according to manufacturer's specification as necessary to ensure accuracy
- Outer Openings - Protected
Observation: Outer opening of the food establishment is not protected against entry of insects and rodents. Back door was wide open at the time of inspection.
Correction: Protect the food establishment against the entry of insects and rodents by 1. Filling or closing holes and other gaps along floors, walls, and ceilings, 2. Closed, tight fitting windows, and 3. Solid, self-closing, tight-fitting doors. Insects and rodents are vectors of disease-causing microorganisms which may be transmitted to humans by contamination of food and food-contact surfaces.
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06/05/2015 | Routine | |
Non-critical violations must be corrected within 30 days.
- Plumbing System Maintained in Good Repair
Observation: The mop sink faucet is leaking.
Correction: Plumbing systems and components shall be maintained in good repair.
- Distressed Merchandise, Segregation and Location (corrected on site) (repeated violation)
Observation: Products for credit, redemption, or return is not being stored in a separate designated area
Correction: Segregate products for credit, redemption, or return (damage, spoiled or recalled items) from other food, equipment, linens and single-service and single-use articles being used in the establishment to avoid the mistaken use of these items.
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02/25/2015 | Routine | |
No violations observed during inspection.
No violation noted during this evaluation. | 11/20/2014 | Routine | |
The facility's proposed opening date is scheduled for 10/27/14.
The potential of additional refrigeration and freezer units was discussed at this time and may be incorporated in the kitchen area at a later date.
The operator provided a metal probe thermometer, chlorine and quat test strips and an Employee Health policy (FDA Form 1B) was discussed and issued at this time.
The facility is approved for permit issuance pending approval by the Chesterfield Building Department.
- Light Bulbs Protective Shielding
Observation: Light bulb in walk-in freezer is not shielded, coated, or otherwise shatter-resistant.
Correction: Shield or replace light bulb with a coated or shatter-resistant bulb.
- Toilet Rooms - Enclosed
Observation: The male and female restroom doors are not provided with a self-closing door
Correction: Provide a self-closer for the toilet room door. Completely enclosed toilet facilities minimize the potential for the spread of disease by the movement of flies and other insects between the toilet facility and food preparation areas.
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10/16/2014 | Pre-Opening | |
All non-critical violations must be corrected within 30 days.
Notes:
Pest Control Co. representative contacted to discussed existing condition.
- Equipment - Good Repair and Proper Adjustment
Observation: The door gasket to the metal reach-in cooler is in poor repair.
Correction: Repair or replace the door gasket in accordance with the manufacturer's specifications.
- Equipment - Good Repair and Proper Adjustment
Observation: Steam table was observed in a condition that prevents necessary maintenance and easy cleaning. Temperature control knobs are missing, difficult to regulate hot holding temperature.
Correction: Replace missing knobs to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability per Part IV, Article 1 and 2 of this chapter.
- Equipment - Non-Food Contact Surfaces and Utensils
Observation: Surfaces of the ice machine was in contact with non-potentially hazardous food (ice) that were observed soiled with accumulations of grime and debris.
Correction: Clean the interior surface of ice machine at any time when contamination may have occurred, at least every 24 hours, before restocking the consumer self-service equipment/utensils, or per manufacturer specifications.
- Distressed Merchandise, Segregation and Location
Observation: Dented cans are not separated from other caned food.
Correction: Segregate products for credit, redemption, or return (damage, spoiled or recalled items) from other food, equipment, linens and single-service and single-use articles being used in the establishment to avoid the mistaken use of these items.
- Pests - Controlling Pests* (repeated violation)
Observation: Harborage conditions exist. Live roaches observed in the kitchen.
Correction: Eliminate harborage conditions. Insects and other pests are capable of transmitting disease to man by contaminating food and food-contact surfaces.
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12/18/2013 | Routine | |
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