Discussed with the Person-in Charge:
1. Very limited foods observed during inspection.
2. Still using raw shelled eggs for French toast, but was not observed during inspection.
Abbreviations: walk-in cooler (WIC), walk-in freezer (WIF), reach-in cooler (RIC), reach-in freezer (RIF), internal temperature (IT), surface temperature (ST), person in charge (PIC), parts per million (PPM)
- Critical: Hands - When to Wash* (corrected on site)
Observation: Observed a food employee taste noodles to ensure they were done cooking with their bare hand. Then continued to prepare food without washing. EHS instructed the employee on when to wash procedures.
Correction: Instruct food employees to clean their hands and exposed portions of their arms immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service and single-use articles and during food preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing task.
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03/17/2016 | Routine | |
Discussed with the Person-in Charge:
1. ServSafe handout provided.
2. Recommend changing to a thin probed thermometer.
3. Remove the ice from the RIF.
4. Replace/resurface the cutting boards.
5. Facility's PIC indicated that they are still making French toast with raw shelled eggs. Preparation was not observed during inspection. EHS recommended using pasteurized shelled eggs.
6. Ground beef is cooked from raw 3 times a month and is cooked to an internal temperature of 165*F.
Abbreviations: PIC-Person-in Charge, IT-Internal Temperature, ST-Surface Temperature, WIC-Walk-in Cooler, WIF-Walk-in Freezer, RIC-Reach-in Cooler
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils* (corrected on site)
Observation: Knives in cabinet near the stove were observed soiled to sight and touch. PIC removed all knives to the warewashing area.
Correction: Clean and sanitize these surfaces for food contact.
- Equipment - Cooking and Baking Equipment (repeated violation)
Observation: The cavity of the microwave oven is observed soiled.
Correction: Using the manufacturer's recommended cleaning procedure, clean the microwave oven at least every 24 hours.
- Handwashing Cleanser - Availability (corrected on site)
Observation: Soap was not provided at the hand washing sink in the kitchen. PIC provided soap for the handsink.
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.
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01/26/2016 | Risk Factor | |
Discussed with the person in charge:
1. Facility is no longer using reach-in coolers in the children rooms
2. No food prep was observed during the inspection
Abbreviations: PIC – Person in Charge, RIC – Reach-in Cooler, WIC – Walk-in Cooler, RIF – Reach-in Freezer, WIF – Walk-in Freezer, IT- Internal Temperature, ST – Surface Temperature
- Critical: Food - Pasteurized Foods - Prohibited Reservice and Prohibited Food* (repeated violation)
Observation: Raw shell eggs used in the preparation of ready-to-eat foods without subsequent cooking in facilities serving highly susceptible populations. Facility is preparing french toast with raw non-pasteurized shell eggs. Discussed with PIC that raw shell eggs can only be used in baking for highly susceptible populations.
Correction: Substitute raw shell eggs with pasteurized shell eggs or pasteurized liquid, frozen, or dry eggs or egg products in the preparation of RTE foods. Special food safety precautions must be taken in facilities that serve highly susceptible populations. It is necessary to protect those who are particularly vulnerable to foodborne illness and for whom the implications of such an illness can be dire.
- Equipment - Cooking and Baking Equipment
Observation: The cavity of the microwave oven is observed soiled.
Correction: Using the manufacturer's recommended cleaning procedure, clean the microwave oven at least every 24 hours.
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03/23/2015 | Routine | |
The above observations and the following were discussed with the person in charge:
-Infants room cooler not in use at this time.
-Bleach spray bottles in the class rooms are not used on food contact surfaces. Measured at >200 ppm.
-No food prep observed during this inspection.
Abbreviations: PIC: Person in Charge, WIC: Walk in Cooler, RIC: Reach in Cooler, RIF: Reach in Freezer, ST: Surface Temperature, IT: Internal Temperature, PT: Prep Table, WIF: Walk in Freezer, HH: Hot Holding, CH: Cold Holding, MB: Milk Box, PC: Prep Cooler
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site) (repeated violation)
Observation: Raw food of animal origin holding in a manner that may cause cross contamination of to ready-to-eat food (RTE). Observed raw shell eggs stored over deli meats in the reach in cooler.
Correction: Separate raw foods during storage, preparation, holding, and display from raw RTE food including other raw food such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food.
- Critical: Food - Pasteurized Foods - Prohibited Reservice and Prohibited Food* (repeated violation)
Observation: Raw shell eggs used in the preparation of ready-to-eat foods without subsequent cooking in facilities serving highly susceptible populations. Facility is preparing french toast with non-pasturized shell eggs. Discussed with the PIC that raw shell eggs can only be used for baking in highly susceptible populations.
Correction: Substitute raw shell eggs with pasteurized shell eggs or pasteurized liquid, frozen, or dry eggs or egg products in the preparation of RTE foods. Special food safety precautions must be taken in facilities that serve highly susceptible populations. It is necessary to protect those who are particularly vulnerable to foodborne illness and for whom the implications of such an illness can be dire.
- Temperature Measuring Devices
Observation: There was no temperature measuring device located in the reach in cooler.
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.
- Non-Food Contact Surfaces (repeated violation)
Observation: The nonfood contact surfaces of the interior of the cabinets throughout the kitchen have accumulations of grime and debris.
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Light Bulbs Protective Shielding
Observation: Light bulb in pantry is not shielded, coated, or otherwise shatter-resistant.
Correction: Shield or replace light bulb with a coated or shatter-resistant bulb.
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03/21/2014 | Routine | |
The above observations and the following were discussed with the person in charge:
-The bleach sanitizer in the sanitizer spray bottles in the infants room was measured at >200 ppm. These spray bottles are not being used on food contact surfaces. Recommend the bleach sanitizer measures at 50-100 ppm.
-Ensure the cover is placed back over the light bulb in the dry storage room.
-Handwashing signs provided.
-Employee health policy discussed, handouts provided.
No food prep was observed during today's inspection.
Abbreviations: PIC: Person in Charge, WIC: Walk in Cooler, RIC: Reach in Cooler, RIF: Reach in Freezer, ST: Surface Temperature, IT: Internal Temperature, PT: Prep Table, WIF: Walk in Freezer, HH: Hot Holding, CH: Cold Holding, MB: Milk Box
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site)
Observation: Raw foods of animal origin stored over ready-to-eat (RTE) food in the refrigeration unit. Observed raw shell eggs stored over ready to eat vegetables in the reach in cooler.
Correction: Separate raw foods of animal origin during storage, preparation, holding, and display from raw RTE food including foods such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food.
- Critical: Food - Pasteurized Foods - Prohibited Reservice and Prohibited Food* (corrected on site)
Observation: Raw shell eggs used in the preparation of ready-to-eat foods without subsequent cooking in facilities serving highly susceptible populations. PIC stated that shell eggs are being used to prepare french toast for children. Discussed that shell eggs can be used for baking only.
Correction: Substitute raw shell eggs with pasteurized shell eggs or pasteurized liquid, frozen, or dry eggs or egg products in the preparation of RTE foods. Special food safety precautions must be taken in facilities that serve highly susceptible populations. It is necessary to protect those who are particularly vulnerable to foodborne illness and for whom the implications of such an illness can be dire.
- Non-Food Contact Surfaces
Observation: The nonfood contact surface of the following equipment have accumulations of grime and debris: 1. the cabinets under the 3 compartment sink 2. the ceiling vent in the kitchen.
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Physical Facilities in Good Repair
Observation: The molding under the 3 compartment sink is not maintained in good repair
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: The floors throughout the kitchen, dry storage area and laundry area are 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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03/15/2013 | Routine | |
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