all food temperatures observed are internal.
- Person in Charge
Observation: Food employees are not informed of their responsibility to report to their PIC information concerning their health and activities as they relate to diseases transmitted through food
Correction: specifically the 5 reportable diagnosed foodborne illnesses.
- Critical: Hands - Preventing Contamination from Hands* (corrected on site)
Observation: Employee observed handling ready-to-eat (RTE) food with their bare hands.
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.
- Cloths - Wiping Cloths - Use Limitation
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: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: Sliced cheese (59*) stored in Assisted Living (AL) kitchen refrigerator door and butter blend chips (55-57*) in AL kitchen refrigerator are cold holding at improper temperatures.
Correction: Corrected by discarding. Cold hold potentially hazardous/time-temperature control for safety foods at or below 41*. Discontinue storing phf/tcs foods in the door since it is the warmest location.
- Food Contact Surfaces - Cleanability*
Observation: Interior surface of ice bin is damaged/corroded around the drain.
Correction: Repair to provide a smooth and easily cleanable surface.
- Temperature Measuring Devices
Observation: Thermometer not provided inside the AL refrigerator.
Correction: Provide a thermometer inside warmest location (e.g. by/in the door).
- Cooling, Heating, and Holding Capacities
Observation: 1) Ice bath insufficient to cold hold coleslaw in AL kitchen.
2) The AL refrigerator is cold holding above 41*.
Correction: 1) When using ice bath to cold hold phf/tcs foods at or below 41* the ice must surround the container of the food to the food level.
2) Monitor the AL refrigerator--ambient air measured at least 50* and butter chips and sliced cheese were cold holding 55-57* and 59*, respectively.
- Equipment - Good Repair and Proper Adjustment
Observation: 1) Two knobs missing on char grill
2) knob missing on hot holding cabinet
3) refrigerator drawer in AL refrigerator is damaged
Correction: Maintain equipment in good repair and proper adjustment.
- Non-Food Contact Surfaces
Observation: The non-food contact surfaces are not clean:
1) AL service carts
2) interior ice cream freezer in kitchen (melted ice cream drippage)
3) right side of fryer
4) right side of grill
Correction: Clean.
- Critical: Backflow Prevention Device, When Required* (corrected on site)
Observation: The hose attached to the mop sink hose bibb is under continuous pressure and the atmospheric vacuum breaker is not suffiicent protection.
Correction: Turn off the water supply when not in use OR install a dual check valve with a vent on the hosebibb.
|
08/11/2015 | Routine | |
All temperatures taken internally
- Critical: Hands - When to Wash* (corrected on site)
Observation: A food employee failed to wash his hands before putting on a new pair of gloves.
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.
- Critical: Hands - Preventing Contamination from Hands* (corrected on site)
Observation: Employees observed handling ready-to-eat (RTE) food with their bare hands. One employee was handling lettuce without gloves on. Another employee was cutting tomatoes without gloves on.
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.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: Shredded cheese (55°F), rice pudding (43-44°F), and a margerine-butter block (45°F) were cold holding at improper temperatures in the two door Traulsen refrigerator. In the assisted living kitchen, sliced cheese (50°F) was cold holding at an improper temperate in the refrigerator door.
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below. Sliced cheese in the assisted living kitchen was temporarily placed in the freezer and then relocated to the rear of the refrigerator.
- Critical: Ready-to-Eat - Potentially Hazardous Food - Disposition* (corrected on site)
Observation: The prepared ready-to-eat (RTE) baked chicken, Swiss steak, and pasta sauce in the walk-in cooler were not discarded within 7 days from preparation.
Correction: Discard the food at this time and ensure all prepared RTE food is served, sold or discarded by the "consume by" date. 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.
- Cooling, Heating, and Holding Capacities
Observation: The two door stand-up refrigerator and the make table reach-in refrigerator are not maintaining foods at 41°F or below.
Correction: Place cold holding items in an ice bath or relocate to another cold holding unit.
- Equipment - Good Repair and Proper Adjustment
Observation: The following was observed in a state of disrepair and damaged:
>>Shelves corroded in the ice cream freezer and the stand up freezer.
>>Knobs missing on the grill.
>>Endcaps missing on a cart.
Correction: Repair or replace.
- Non-Food Contact Surfaces
Observation: The nonfood contact surface of the following has accumulations of grime and debris:
>>Soiled handles on cold holding units.
>>Ice cream freezer has soiled racks.
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Hand Drying Provision (corrected on site)
Observation: No disposable towels were provided at the hand washing lavatory in the kitchen.
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
- Handwashing Signage/Handwashing Facilities (repeated violation)
Observation: A sign or poster that notifies food employees to wash their hands is not provided at the hand sink in the assisted living kitchen.
Correction: Provide a sign or poster that notifies food employees to wash their hands at all handwashing lavatories used by food employees.
- Lighting, Intensity
Observation: Less than 10 foot candles of light was noted in the walk-in cooler (6.5 ft. candles)
Correction: Provide at least 10 foot candles at a distance of 30 inches from the floor in the walk-in refrigeration units and dry storage areas and in other areas and rooms during periods of cleaning.
- Lighting, Intensity
Observation: Less than 50 foot candles of light was noted on the cook line (31 ft. candles)
Correction: Provide at least 50 foot candles at a surface where a food employee is working with food or working with utensils or equipment such as knives, slicers, grinders, or saws where employee safety is a factor
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03/23/2015 | Routine | |
2015 Permit issued
- Person in Charge
Observation: Staff not aware of reporting signs and symptoms and 5 reportable illnesses.
Correction: Ensure staff are knowledgeable. Provided guidance document.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (repeated violation)
Observation: Potentially hazardous/time-temperature control for safety (PHF/TCS foods are cold holding at improper temperatures. Main kitchen: Liquid eggs (55*) in make table and sliced ham on make table rail (highest temp >45*). Assisted living: butter chips (57*) and cottage cheese (44*) in the Homestyle refrigerator.
Correction: Cold hold PHF/TCS foods at or below 41*. Discussed with PIC that Assisted Living refrigerator cannot maintain food at or below 41* due to the continual opening and closing of the door during the service period. Advised PIC that a time as a public health control policy may be needed.
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11/07/2014 | Risk Factor | |
T sticks used in both high temperature dish machines and exhibited color change.
All food temperatures observed are internal.
- Utensils - In-Use - Between-Use Storage (corrected on site)
Observation: In-use utensils improperly stored in container of water.
Correction: Store in-use utensils or dispensing utensils in one of the following manners: 1) In the food with their handles above the top of the food and the container. 2) In food that is not potentially hazardous with their handles above the top of the food within containers or equipment that can be closed. 3) On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized every 4 hours. 4) In running water of sufficient velocity to flush particulates to the drain. 5) In a clean, protected location if the utensils are used only with a food that is not potentially hazardous. 6) In a container of water if the water is maintained at a temperature of at least 135°F.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Margarine blend pats in main kitchen and assisted living kitchen refrigerators at 55+* and 60*, respectively
Correction: butter blend blocks in in main kitchen Turbo Air at 49*
- Sanitizing Solutions, Testing Devices
Observation: Test strips not provided/not accessible for the sanitizer at the three compartment sink.
Correction: Provide chlorine test strips.
- Equipment - Fixed Equipment, Spacing or Sealing (repeated violation)
Observation: Sealant stained and/or deteriorating at assisted living spray sink.
Correction: Reseal the sink to the wall.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: Equipment are in poor repair:
1) make table door gasket torn
2) Turbo Air refrigerator door gasket torn
3) hot holding cabinet door does not latch
Correction: Maintain equipment in good repair.
- Good Repair and Calibration of Thermometers
Observation: Rinse thermometer gauge on assisted living dish machine is not registering.
Correction: Repair/replace the thermometer.
- Non-Food Contact Surfaces
Observation: The following equipment are not clean:
1) sides of fryer
2) interior fryer cabinetry
3) side(s) of stove
4) steam table shelf in assisted living kitchen
Correction: Clean.
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles
Observation: Extra oven racks are stored on the floor next to stove and convection oven.
Correction: Relocate these racks to the three compartment sink for cleaning and sanitizing. Once cleaned, store in a clean, dry location, elevated up off the floor.
- Handwashing Signage/Handwashing Facilities (repeated violation)
Observation: A sign or poster that notifies food employees to wash their hands is not provided at the assisted living kitchen hand sink.
Correction: Provide a sign or poster that notifies food employees to wash their hands at all handwashing lavatories used by food employees.
- Physical Facilities in Good Repair (repeated violation)
Observation: The physical structures are in poor repair:
1) wall has minimal pitting behind equipment storage rack in main kitchen
2) base tiles separating along wall behind steamer/hot holding cabinet/slicer table
3) beauty rings not secured to wall at dish machine
4) floor-wall juncture behind hot water heater not sealed
5) base tiles broken behind ice machine in assisted living
Correction: Maintain the physical structures in good repair to facilitate cleaning and eliminate potential pest harborage conditions.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: Window ledge adjacent to ice bin dusty.
Floor not clean (minimal debris) below beverage table.
Correction: Clean the physical structures.
- Pests - Removing Dead or Trapped Birds - Insects, Rodents, and other Pests
Observation: Dead roaches were found on the shelf below the main kitchen steam table.
Correction: Remove dead or trapped birds, insects, rodents, and other pests from control devices and the premises at a frequency that prevents their accumulation, decomposition, or the attraction of pests.
- Critical: Toxics - Conditions of Use* (corrected on site)
Observation: Commercial grade insecticide (not for commercial kitchens) stored with general cleaners in kitchen.
Correction: Corrected. Only approved insecticides that are designed to be applied in commercial kitchens may be used AND must be applied by a certified pest control operator. In addition, approved pesticides shall be stored separate from general cleaners.
- Critical: Sanitizer - Criteria/Chemicals for food contact* (corrected on site)
Observation: Chlorine sanitizer too strong in the three compartment sink (exceeds 200 ppm).
Correction: Corrected to 50-100 ppm. The automatic feed dispenser is broken. Ensure test strips are provided for staff to use to measure chlorine solution and ensure it is 50-100 ppm.
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05/28/2014 | Routine | |
all food temperatures observed are internal.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Bag of turkey on top rail of make table cold holding at improper temperatures (45-46*).
Correction: Corrected. Relocated to freezer to cool rapidly to 41* or below. Advised to discontinue storing too many bags on top rail.
- Equipment - Fixed Equipment, Spacing or Sealing
Observation: Sealant deteriorating and stained at the dish spray sink in the assisted living ktichen.
Correction: Remove deteriorated sealant and re-seal.
- Equipment - Good Repair and Proper Adjustment
Observation: The equipment are in poor repair:
1) walk-in cooler door gasket torn
2) make table door gasket torn
3) right door of hot holding cabinet does not latch
Correction: Maintain equipment in good repair and proper adjustment.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
Observation: The interior surfaces of the ice machines in the main kitchen and assisted living kitchen are not clean (no direct food contact).
Correction: Clean and sanitize to prevent potential contamination via condensate dripping onto ice.
- Equipment and Utensils, Air-Drying Required
Observation: Juice cups and small bowls were found stacked while wet after cleaning and chemical sanitization.
Correction: Items must be allowed to drain and air-dry before being stacked or stored to allow evaporation of chemical sanitizer and moisture that may encourage microbial growth.
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles
Observation: Case of hinged lid containers stored on the floor in the storeroom.
Correction: Store single service elevated up off the floor.
- Toilet Room Receptacle Covered
Observation: Womens trash receptacle in the restroom adjacent to assisted living kitchen is not covered.
Correction: Provide a covered trash can.
- Handwashing Signage/Handwashing Facilities
Observation: A sign or poster that notifies food employees to wash their hands is not provided at all lavatories used by food employees (see kitchen and assisted living kitchen hand sinks).
Correction: Provide a sign or poster that notifies food employees to wash their hands at all handwashing lavatories used by food employees.
- Physical Facilities in Good Repair (repeated violation)
Observation: The physical structures are in poor repair:
1) threshold at emergency food storage room door
2) a gap exists around the waste drain line of the three compartment sink
3) gaps in floor-wall juncutres around hot water heater
Correction: Maintain the physical structures in good repair to facilitate cleaning and maintenance.
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05/01/2013 | Routine | |
- Critical: Ready-to-Eat - Potentially Hazardous Food - Disposition* (corrected on site)
Observation: bag of turkey for soup in walk in refrigeration unit with start day of 1 /20 /13 observed
Correction: thrown out at the time of the inspection . Product should have been discarded no later than the 7th day which was the 26th
- Equipment - Fixed Equipment, Spacing or Sealing
Observation: handsink is not smoothly sealed with wall in main kitchen
Correction: apply caulk or silicone to seal wall / sink juncture handsink of main kitchen
- Equipment and Utensils - Good Repair and Calibration
Observation: assisted living microwave oven surface chipped / peeling interior door frame
Correction: need to aquire new microwave oven shortly
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils (repeated violation)
Observation: bake trays have modest carbon encrustation on rims
Correction: scour off encrustation of bake trays
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles
Observation: mixing bowls not inverted on the clean equipment storage shelving
Correction: store mixing bowls with food contact side facing down
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles
Observation: coffee cups and lids on the coffee self service bar in dining room are unprotected on counter
Correction: store cups and lids in a washable container with a rim of >= 1 inch
- Physical Facilities in Good Repair (repeated violation)
Observation: >>beauty rings not sealed under dish machine main kitchen
>>beauty ring not in place at handsink of assisted living kitchen
>> wall surface chipped behind support at 3 compartment sink over center basin
Correction: >>secure beauty rings under dish machine main kitchen
>>install beauty ring under handsink assisted living kitchen
>> paint wall to seal behind support at the 3 compartment sink
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: >> floor main dry good storeroom ( off rear hall) dirty at wall -- particularly under pasta location
>> floor dish machine chemical area in assisted living is dirty I spillage )
Correction: clean floors
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01/29/2013 | Routine | |
new stainless wall board installed as well as replacement of the dish line has been accomplished. Maintanence person said he has a little adjustments and sealing to be accomplished in the next several days
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: mixed fruit in TURBO AIR upright ref, which had been place back into unit from being on ice bath at serving line IT 54 -56 . In further investigaton of other products in the same upright refrigeration unit the refrigeration unit is holding 46 degrees
Correction: mixed fruit thrown out . All product in unit overnight which was potentially hazardous is thrown out --- product that had been removed from walk in refrigeration unit placed into the upright refrigeration unit for dinner items was relocated to operational reffrigeration units
- Equipment and Utensils - Good Repair and Calibration (repeated violation)
Observation: ice cream scoop end piece / cap misiing
Correction: restore end cap or replace the scoop
- Good Repair and Calibration of Thermometers
Observation: turbo air upright refrigeration unit digital thermometer reading 39 and the unit is actually holding 46
Correction: have digital thermometer replaced / repaired or cover reading to eliminate staff thinking temperature satisfactory
- Non-Food Contact Surfaces
Observation: top level assembly/ order pick up island dusty
top of ice machine dusty
vent filters dirty
Correction: clean
- Plumbing System Maintained in Good Repair
Observation: slow drip at scrap sink / garbage disposal drain
Correction: repair the leak
- Lighting, Intensity (repeated violation)
Observation: several light tubes out kitchen ceiling fixtures
Correction: replace the bulbs
- Physical Facilities in Good Repair
Observation: paint damaged 2 small sections behind the 3 compartment sink
beauty rings needed assisted living handsink wall
Correction: touch up paint behind 3 compartment sink
install beauty rings
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10/31/2012 | Routine | |
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: butter chips in main dining room returned to upright ref, at 47-50 degrees and butter chips in assisted living at 56
Correction: butter chips are to be maintained at <41 degrees or have butter chips discarded every 4 hours . Margarine does not need to be refrigerated
- Equipment and Utensils - Good Repair and Calibration (repeated violation)
Observation: end cap missing levered ice cream scoop
melted handle long spatula
Correction: thrown out at the time of the inspection
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils (repeated violation)
Observation: bake trays have encrustation on the rim
Correction: scour bake trays
- Non-Food Contact Surfaces (repeated violation)
Observation: grease trip tray under side dirty
lower level bread drawers dirty
underside of the rack shelving over the dirty dish drainboard
Correction: clean
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles (repeated violation)
Observation: boxes styrofoam on floor storeroom
Correction: store > 6 inches off floor
- Outdoor Walking and Driving Surfaces - Graded to Drain
Observation: pot holes in parking area behind the dumpster / building
Correction: patch pot holes
- Physical Facilities in Good Repair (repeated violation)
Observation: rubber trim at the mop curb has seperated from wall
wall from the dish machine to the 3 compartment sink has holes/ cracks
wall behind the assisted living prep sink has chipping - peeling
Correction: >>restore rubber trim to wall and seal
>>repair wall behind assisted living to be restore to smooth - durable - non abosbant and easily cleanable
>>facility is having the entire wall from the dish machine to the 3 compartmen sink upgraded in October
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: wall behind dish machine dirty
Correction: facility is having wall behind dish machine redone in October
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09/05/2012 | Follow-up | |
product in the walk in refrigeration unit which was tested ----beef vegetable soup from 8-11 placed into upright from walk in was 50 . Roast beef chub and beef tips and gravy , chicken and dumplings , corned beef chub and sliced ham all were 47 -48 degrees .ST of hamburger chub was 47.5 degrees . ST of raw chicken was 47
- Critical: Eating, Drinking, or Using Tobacco* (corrected on site)
Observation: personal beverages in both main kitchen and assisted living kitchens were in open containers and not located on a lower level
Correction: thrown out at the time of the inspection . Personal beverages are to be in non breakable covered containers and stored only on a lower level
- Critical: Food - Safe and Unadulterated* (corrected on site)
Observation: salami chub -- opened with use by date of 7-26 had severe amount of mold
Correction: thrown out at the time of the inspection . Inspect walk in every week to insure product is discarded at the use by date
- Food - Packaged and Unpackaged - Separation, Packaging, and Segregation
Observation: plastic bag of raw chicken located over ready to eat product in make - prep refrigeration unit
Correction: raw product to be in a washable container and stored only on a lower level . Raw products are not to be co -mingled
- Cloths - Wiping Cloths - Use Limitation (repeated violation)
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: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: contents of walk in refrigeration unit consistant at 47-48 degrees
Correction: CFM went on the roof and the motor is not operating properly . Service person called and will be out first thing in the morning . All potentially hazardous foods were thrown out at the time of the inspection . DO NOT restock until refrigeration unit repaired .
I will return tomorrow afternoon or on the 15th to insure correction
RETURNED Noonish 15th . Walk in at 41 . Product temperature 41 . Recommend the unit be adjusted down another 3-4 degrees
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (repeated violation)
Observation: sliced ham package opened earlier in the day was not date labeled
potato salad not date labeled
Correction: label all ready to eat foods with date prepared or sliced or opened with maximum of 7 day use period CORRECTED DURING INSPECTION
- Equipment - Fixed Equipment, Spacing or Sealing (repeated violation)
Observation: handsink sealant seperated
Correction: reseal handsink with wall in a smoothly seamed manner > NOTE ----project to be done in the fall with upgrading the wall from the dirty dish drainboard of the dish machine to the wall right of the 3 compartment sink and resealing the handsink will occur at that time
- Equipment - Cutting Surfaces (repeated violation)
Observation: cutting board scratched / scored
Correction: replace cutting boards or plane down to smooth and clean surface
- Warewashing Machines, Manufacturers' Operating Instructions
Observation: assisted living dish machine door will not close -- damaged latch
Correction: repair the latch . Service tech called at time of inspection and will be out today
- Warewashing - Mechanical Warewashing Equipment, Wash Solution Temperature
Observation: dish machine assisted living wing has wash temperature of 140
Correction: dish amchien to have wash temperature of 150 . Do not use until repaired . Dish machine tech to be out today to repair
RETUREND on the 15th . Dish machine wash was 152
- Critical: Warewashing - Manual & Mechanical Warewashing Equipment, Chemical Sanitization - Temperature, pH, Concentration & Hardness* (corrected on site)
Observation: dish machine in the assisted living unit --door will not close ,but staff still using it , rinse temperature at 160
Correction: dish machine rinse is to be 180 degrees . Do not use until the unit has been repaired and the rinse cycle it > 180 degrees . Service tech called at the time of the inspection and assured the CFM that would be here today . Will return tomorrow afternoon or the 15 to insure correction
RETURNED ON THE 15th . RInse cycle was 184
- Equipment and Utensils - Good Repair and Calibration (repeated violation)
Observation: handle of spatula at cookline melted
strainer seperated / damaged
Correction: replace damaged equipment
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils (repeated violation)
Observation: >>bake pans have encrustation on rim
>> pannenni unit is dirty
Correction: scour and clean and sanitize bake trays
clean pannenni unit
- Non-Food Contact Surfaces (repeated violation)
Observation: >> can opener slightly dirty
>>walk in refrigeration shelving and dunnage racks have mildew / mold / encrustation on them
>> tiered shelving at the pick up line are dirty
>> interior lower surfaces of hot hold cabinetry dirty
>> gasket of the walk in refrigeration unit dirty
>>top of oven doors stove / grill dirty
Correction: clean
- Equipment and Utensils, Air-Drying Required (repeated violation)
Observation: cleaned equipment was found stacked while wet after cleaning and chemical sanitization.on clean equipment storage shelving
Correction: Items must be allowed to drain and air-dry before being stacked or stored to allow evaporation of chemical sanitizer and moisture that may encourage microbial growth.
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles (corrected on site)
Observation: equipment on clean equipment shelving stored incorrectly
Correction: store with food contact side down
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles (repeated violation)
Observation: >>to go styrofoam clamshells stored incorrectly over the prep / assembly / pick up line
> >boxed single service on floor of large dry good storeroom
Correction: >> styrofoam clam shells to be stored with food contact side down
>> single service items to be stored > 6 inches off floor
- Plumbing System Maintained in Good Repair
Observation: leak at the prep sink of the assisted living kitchen
Correction: repair the leak
- Handwashing Cleanser - Availability (corrected on site) (repeated violation)
Observation: soap out at the assisted living handsink ---per staff had just run out
Correction: refill cartridge
- Lighting, Intensity (repeated violation)
Observation: >>lighting in general in areas of prep and cooking is < 50 footcandles
>> lighting under vent hoods is < 50 footcandles
>> light out over vent hood at the convection oven
Correction: in the event of a change of owner or remodel upgrade lighting in general and in the vent hoods to be > = 50 footcandles
>> restore out light to operational over convection oven
- Physical Facilities in Good Repair (repeated violation)
Observation: >> wall surface behind / under the dish machine line, handsink and over the 3 compartment is cracked - peeling - worn
>> the wall behind the assisted living dish machine - prep sink is pitted / peeling / worn
>> the base cove molding behind the steamer and hot hold cabinetry is split & pulling away from the wall
>> the base cove molding is seperated from wall behind dish machine in assisted living
>> the mop curb molding is pulled away from wall in the utility room
Correction: >> plans for upgrade to wall from dish machine to 3 compartment sink to be done in the fall . Restore the line to smooth - durable- non absorbant and easily cleanable
>> reseal base cove tile to walls in a smooth seam behind the steamer & hot hold units in main kitchen and behind dish machine in assisted living
>> secure molding to wall behind - over the mop curb
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: floor - wall joint dish machine to 3 compartment sink is dirty
floor - wall joint dirty in small dry good storeroom
Correction: clean
|
08/13/2012 | Routine | |
- Hair Restraints - Effectiveness (corrected on site)
Observation: Employees observed working in the food service area without proper hair restraints.
Correction: Ensure all employees wear hair restraints such as hats, hair coverings or nets, beard restraints, and clothing that covers body hair, that are designed and worn to effectively keep their hair from contacting exposed food clean equipment, utensils, and linens, and unwrapped single-service and single-use articles.Instructed employee as to styling hair correctly
- Food - Packaged and Unpackaged - Separation, Packaging, and Segregation
Observation: observed plated salads sitting one on another
Correction: advised must individually wrap salad plates or lay plated salads flat on tray
- Utensils - In-Use - Between-Use Storage
Observation: non handled scoop observed in rice dry good container
observed scoop handle of sugar laying on contents
Correction: use only handled non breakable scoops to dispense dry goods and maintain handles upright out of contents
- Cloths - Wiping Cloths - Use Limitation (repeated violation)
Observation: Wiping cloths improperly stored between use.
Correction: Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
- Food Storage - Clean and Dry Location
Observation: box of cereal boxes on floor
Correction: store > 6 inches off floor
- Equipment - Fixed Equipment, Spacing or Sealing (repeated violation)
Observation: >>sealant at the 3 compartment sink main kitchen mildewed and split
>> sealant at the handsink and scrap sink in assisted living is mildewed and split
Correction: >> main kitchen wall from dish machine to 3 compartment sink is scheduled for remodel ( upgrade ) by installation of stainless along entire line in June
>> remove damaged caulk from walls - sinks in assisted living and reapply
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: >> upright refrigeration unit gaskets split
Correction: replace damaged gaskets
- Equipment - Cutting Surfaces
Observation: cutting board at the prep refrigeration unit is stained / scored
cutting board observed on clean equipment shelf is stained /.scored
>> hand held can opener blade is rusty
Correction: replace cutting boards or plane down to smooth and unstained >> replace hand held can opener
- Equipment and Utensils - Good Repair and Calibration (repeated violation)
Observation: >>spatula handle melted main kitchen cookline
>> ice cream scoop in assisted living end cap missing and scoop surface corroded
Correction: replace damaged utensil . Surfaces must be smooth - durable - non absorbant and easily cleanable
- Single-Service and Single-Use Articles, Use Limitation
Observation: reuse of bbq container for second food service use ( soup)
Correction: soft plastic pliable containers are considered single use only .
Once empty of original containers and thrown away
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils (repeated violation)
Observation: >> slicer dirty
>> holiday trays observed on clean equipment shelf has residue / debris on them
>> right corner of the ice machine interior panel is dirt y
Correction: >> clean slicer
>> clean and sanitize holiday trays
>> clean interior ice machine panel
- Non-Food Contact Surfaces (repeated violation)
Observation: >> underside of the dish rack shelving over the clean drainboard is dirty
>> interior of the fryer cabinetry is dirty
>> top oven door under the grill drip tray is dirty
>> can opener ( table mounted ) is dirty
>> interior lower level hot holding cabinety is dirty
Correction: clean
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles
Observation: mixing bowls improperly stored
Correction: store with food contact side down
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles (repeated violation)
Observation: boxed single service products on floor dry good storeroom
Correction: store > 6 inches off floor
- Lighting, Intensity
Observation: lighting insufficent in the prep and cook - assembly areas of the kitchen
Correction: in the event of a change of owner or remodel upgrade lighting in the kitchen to 50 footcandles
- Physical Facilities in Good Repair (repeated violation)
Observation: >> wall behind the dish machine is cracked - pitted
>> wall behind the 3 compartment sink is peeling and pitted
>> wall behind the assisted living scrap sink is pitted / peeling
>> wall base tile behind the steamer and hot hold cabinetry is seperated from wall
>> toilet seat employee ladies restrooms is pitted /. rough
Correction: >> wall from dish machine to 3 compartment sink is scheduled in June to be upgraded by stainless plate installed along the entire wall
>> restore wall in the assisted living wing behind scrap sink to smooth and easily cleanable
>> reseal / resecure the base molding tile to wall behind steamer and hot hold unit
>> replace toilet seat ladies employee restroom
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: >> wall behind mop curb is dirty / stained .
>> the left floor corner dry good pantry dirty
>> wall behind the dish machine -= handsink is dirty / splattered
Correction: clean
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05/16/2012 | Routine | |
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (repeated violation)
Observation: salad bar ingredients from 2/26 not labeled (diced eggs, wedge tomatoes, cottage cheese).
->>Diced tomatoes in dessert upright not labeled.
Correction: All ready to eat potentially hazardous foods must be labeled with a maximum 7 day use period. CORRECTED DURING INSPECTION.
- Equipment - Fixed Equipment, Spacing or Sealing (repeated violation)
Observation: >>Hand sick wall juncture not seamed well in main kitchen and assisted living kitchen.
>> 3 compartment sink in the main kitchen is not properly sealed to the wall.
Correction: Smoothly seam sinks with walls.
- Equipment - Good Repair and Proper Adjustment
Observation: >>Assisted living ice cream chest has excessive ice build up.
Correction: Staff was defrosting chest at time of inspection CORRECTED DURING INSPECTION
- Equipment and Utensils - Good Repair and Calibration
Observation: >>Scraper handle melted.
>> Ice cream scoop is corroded and end cap missing
Correction: Replace damaged equipment
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
Observation: >>Splatter areas of both juice machines in main kitchen and assisted living kitchen were in need of cleaning.
>>Bake trays in main kitchen are heavily encrusted on the exterior rim.
Correction: Conduct a detailed cleaning of the juice dispenser splatter areas.
>>Scour rims of bake pans.
- Non-Food Contact Surfaces
Observation: >>Hand held can opener is dirty.
>>Interior of hot holding box dirty
>>Air conditioning housing unit was dusty.
Correction: CLEAN
- Equipment and Utensils, Air-Drying Required
Observation: >>Observed clean equipment that was stack while still wet.
Correction: Allow equipment to properly dry before stacking.
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles
Observation: single service product stored on storeroom floor
Correction: store > 6 inches off floor
- Refuse, Recyclables, and Returnables - Outdoor Storage Surface (repeated violation)
Observation: >>Grease reclamation barrel is currently neing stored on a wooden pallet.
Correction: Store grease reclamation unit on smooth seamless pad i.e concrete slab or pour a concrete slab under present storage location
- Refuse - Storage Areas, Rooms, and Receptacles, Capacity and Availability
Observation: >>There is no trash can in the immediate area of the hand washing station
Correction: Provide trash can in immediate area of handwashing stations.
- Handwashing Cleanser - Availability
Observation: Assisted living kitchen currently out of hand soap
Correction: Replace
- Physical Facilities in Good Repair (repeated violation)
Observation: >>Floor wall grout is eroding on the hot water heater wall
>>The wall board is chipped and peeling behihnd dish machine and 3 compartment sink
>>Base tile is separating from the wall behind the steamer and hot holding cabinet
Correction: >>Re-grout the floor wal juncture behind the hotwater heater
wall
>>Facility hs contract to replace wall from dish machine to the 3 compartment sink. Start date for the work has not been set.
>>Seal the base tile to the wall behind the steamer.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: >>Wall behind mop curb needs cleaning
>>Floor under the clean equipment rack needs cleaning
>>Floor in the dry goods storage room needs cleaning
>>The floor under the beverage line needs cleaning
>>The steam line/assembly line floors need cleaning
>>The floors in the assisted living kitchen behind the drink machine are in need of cleaning
Correction: Clean
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02/27/2012 | Routine | |
In the course of the inspection observed a cooler with ice in it and scoop in the ice ( handle laying on ice ) in the assisted living section . . Asked Food Manager who it belonged to / who used it . Reply was nursing staff ---it is the hydration station . I informed him that if there is a Norovirus outbreak in the assisted living section the hydration cooler must be eliminated at once . The hydration station has high probability in spreading the outbreak . Ideally a gravity feed ice machine ( similar to models offered in hotels ) would be installed .
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site)
Observation: >>observed chub of turkey stored in same container ( although on top of ) raw breast of turkeys that were thawed
Correction: raw product is to be stored physically seperate and lower than cooked and ready to eat products
- Critical: Food Contact with Equipment and Utensils* (corrected on site)
Observation: >> observed employee handling with gloves raw tuna steaks . Then observed employee go into walk in refrigeration unit without removing gloves and take out several lemons for the dish being prepared potentially contaminating the other lemons in the container
Correction: whenever staff is handling raw proteins with gloves the need to remove the gloves and wash hands before going into walk in refrigeration unit to handle other product .
ALSO===== and this incident is why when someone returns from walk in refrigeration unit they are to wash hands prior to resumption of food service tasks. The walk in refrigeration door handle is a potential source of contamination which could result in a food borne illness
- Utensils - In-Use - Between-Use Storage
Observation: >>ice scoop in the kitchen handle laying on contents
>>ice scoop handle laying on contents hydration station assisted living section
Correction: ice scoop handles are to be upright out of contents regardless of where they are used
- Cloths - Wiping Cloths - Use Limitation
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: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: plate of butter chips in upright refrigeration at 47 degrees ( everything else was <40 )
Correction: butter must be maintained at < 41 . If wait staff has plate of butter chips out during meal periods they have to be discarded after the meal period
Thrown out
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (corrected on site)
Observation: ham chubs and bologna chub are not date labeled as to dates open or the 7 day use period following the opening of the chubs
Correction: all ready to eat products must be labeled with the date opened or the 7 day use period ( add 6 to the day of opening ) or both ,
The labeling must be clearly legible .
- Critical: Ready-to-Eat - Potentially Hazardous Food - Disposition* (repeated violation)
Observation: >>turkey slices in the prep refrigeration unit had date on bag of 1-14 .The product should have been discarded at the end of the 20th
>> container of cole slaw had use by date on package of 12-8-11
Correction: inspect refrigeration unit regularly for product use dates and use or discard prior to expiration / use date
- Warewash Machine, Data Plate Operating Specifications
Observation: data plates are not legible at the dish machines in the main kitchen and assisted living wing kitchen
Correction: date plates are to be legible OR stickers of the required temperatures for wash and rinse on or at the gauges or a poster / sign as to the manufacture requirements for temperatures of wash and rinse for that model of machine
- Warewash Machines, Temperature Measuring Devices
Observation: assisted living wash gauge is broken / not operational
Correction: replace broken wash gauge
- Warewashing Machines, Flow Pressure Device
Observation: kitchen dish machine pressure flow is not the manufacture specifications of 15 -25 PSI
Correction: correct / repair dish machine so that the PSI of 15 -25 is observed
- Equipment - Fixed Equipment, Spacing or Sealing
Observation: sealant along handsink -wall and 3 compartment sink and wall is split
Correction: reseal sinks with walls in a smooth manner .
NOTE ---- project has been approved to upgrade the entire wall from the 3 compartment sink to the dish machine dirty drainboard
- Equipment - Good Repair and Proper Adjustment
Observation: >>assisted living dish machine door spring not operational and door will not close and water leaks during operation
>> upright refrigeration gaskets split
Correction: >> replace dish machine spring
>> replace upright refrigeration gaskets
- Non-Food Contact Surfaces (repeated violation)
Observation: the following surfaces are not clean
>> underside of the shelf over the dirty drainboard of the dish machine
>> interior of the fryer cabinetry
>>underside of the shelf over the cookline
>>area under the flat top grill drip tray ( front of the unit )
>> can opener
Correction: clean
- Plumbing System Maintained in Good Repair
Observation: hot water faucet stripped at the handsink in the assisted living kitchen
Correction: hot water is to be available --- hot water faucet to be operational . Will return on 1-24 to insure correction
- Refuse, Recyclables, and Returnables - Outdoor Storage Surface (repeated violation)
Observation: grease reclaimation unit located on absorbant material
Correction: pour a concrete pad under the grease reclaimation unit or relocate unit to the dumspter enclosure
- Outdoor Walking and Driving Surfaces - Graded to Drain
Observation: potholes present in the drive area behind the dumpster
Correction: patch potholes . Drive are to be free of areas where food debris and mositure can collect
- Physical Facilities in Good Repair (repeated violation)
Observation: >>walls chipped / peeling worn in modest sections along the entire wall from the dish machine to 3 compartment sink
>> wall chipped /peeling in small section over the scrap sink of the assisted living dish machine
Correction: >>advised that wall repair / upgrade from dish machine dirty drainboard to the 3 compartment sink has been approved and will occur shortly
>> restore assisted living wall over dish machine scrap sink to smooth - durable - non absorbant and easily cleanable
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: wall behind dish machine dirty
Correction: wall is to be upgraded in this area in the near future.Correction will occur in the upgrade
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01/23/2012 | Routine | |
Note: Stock delivery day - walk in doors open putting away significant stock
Use only cold water at quats/sanitize basin of 3 compartment sink
2012 Permit and copy of back of permit issued.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (corrected on site) (repeated violation)
Observation: Turkey in top line prep ref not labeled with use by date
Correction: Date label all ready to eat foods
- Critical: Ready-to-Eat - Potentially Hazardous Food - Disposition* (corrected on site) (repeated violation)
Observation: Multiple packs of ham (in prep refrigerator and walk in) labeled 10-5 to 10-11 and 10-5 to 10-15
Correction: The proper use period is 7 days from the date of opening/slicing. All should have been discarded by 10-11-11
- Non-Food Contact Surfaces (repeated violation)
Observation: The following were found to be dirty
>>Interior fryer cabinet
>>Top of ice machine
>>Top of assembly line
>>Underside of dish rack shelf over dirty dish board
Correction: Clean and maintain
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles
Observation: Roasting pans and food contact pans lower level clean equipment rack improperly stored
Correction: Store with food contact side down
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles
Observation: To go styro foam trays stored in correctly top of assembly island
Correction: Store with food contact side down
- Refuse, Recyclables, and Returnables - Outdoor Storage Surface (repeated violation)
Observation: Grease reclamation barrel on wood plank
Correction: Must be nonabsorbent solid pad. Pour concrete or asphalt pad
- Lighting, Intensity
Observation: Lighting insufficient under vent hood and in preparation areas of kitchen
Correction: In the event of change of ownership or operator upgrade lighting to be equal to 50 foot candles
- Physical Facilities in Good Repair (repeated violation)
Observation: The following were found to be in poor repair
>>Base molding tile separating from wall behind steamer and hot holding unit
>>Wall surface damaged behind 3 compartment sink and behind dish machine line
>>Wall behind/over assisted living prep work sink damaged
Correction: Seal base molding to wall and return walls to smooth, durable, non absorbent and easily cleanable
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: The following areas were found to be dirty
>>Walls dirty/stained behind, under and over dish machine entire line
>>Floor wet behind steamer
>>Floor drain at steamer has debris
Correction: Clean and maintain
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10/14/2011 | Routine | |
- Critical: Hands - When to Wash* (corrected on site)
Observation: observed dish person handling dirty dishes then going to clean dishes . Without me instructing him he remember to wash hands
Correction: wash hands imbetwen handling dirty dishes and handling cleaned dishes
- Food - Packaged and Unpackaged - Separation, Packaging, and Segregation (corrected on site)
Observation: observed chubs of raw meat ( hamburger ) with ends hanging over the end of the pan . Under the meat chubs was a case of tomatoes
Correction: raw food may not be over produce or ready to eat foods .
Store meats physically seperate / lower
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: butter patty , sour cream and cool whip in upright ref, ( home style ) assisted living wing 56-53 degrees
Correction: upright freezer side maintaining product frozen .
Thrown out all potentiallly hazardous product in the refrigeration unit ( limited ) do not restock until unit serviced and can hold
product holding < 41
WIll come back later in week to check on box
- Critical: Ready-to-Eat - Potentially Hazardous Food - Disposition*
Observation: >>ham in plastic bag topline prep refrigeration unit date labeled 7-11 to 7-18
>>turkey in the same unit and in the walk in ref, labeled 7-9 to 7-16
>> pasta sauce with make date of 7-5
Correction: product is to be consummed or discarded within 7 days ( or less if required by manager or corporate standard ) .
TO ACHIEVE USE PERIOD ADD 6 TO DAY OPENED/MADE
.(OR 4 if facility policy is 5 days ) You have to include date made or opened as day one .
I AM AWARE that many of the products observed today had a label slapped on them as I entered the kitchen .
One product made 7-18 had date of 7-19 on it . Another product had a date of preparation of 7-21 which has not occurred yet )
- Temperature - Food Temperature Measuring Devices - Provided
Observation: digital themometers not in kitchen and asssisted living units for use to take temperatures in both stations
Correction: provide a digital thermometer in each location
- Equipment - Good Repair and Proper Adjustment
Observation: >> the assisted ,living clean equipment rack is rusty
Correction: replace / resurface the assisted living clean equipment shelf
- Equipment - Cutting Surfaces
Observation: cutting board sandwich preparation refrigeration unit stained / scored
Correction: replace or bleach out cutting board
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
Observation: >> the interior corner of the ice machine is dirty
>> utensil container and contents are dirty
Correction: clean ice machine
clean and sanitize utensils and container
- Non-Food Contact Surfaces
Observation: >> the table under the char grill is dirty
>> top of the prep island dirty
>> top of ice machine dirty
>> rim of the tiered shelving under the tea dispensers dirty
>> inside of the hot hold cabinetry dirty
Correction: clean
- Refuse, Recyclables, and Returnables - Outdoor Storage Surface
Observation: grease reclaimation barrel is not on a non absorbant material
Correction: have grease barrel on asphalt or concrete
- Physical Facilities in Good Repair (repeated violation)
Observation: >> wall behind the 3 compartment sink is chipped and peeling
>> wall over the handsink where paper towel dispenser was removed is not smooth
>> wall under - behind the dish machine is peeling and pitted
>> the ladies restroom toilet seat ( padded ) is split
>> wall behind the assisted living prep sink is pitted / chipped
>> base tile molding seperating wall behind autosham / hot hold
Correction: >> restore walls to smooth - durable - non absorbant and easily cleanable
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: >> mop curb walls dirty
>> wall behind the dish machine
Correction: clean walls
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07/19/2011 | Routine | |
- Utensils - In-Use - Between-Use Storage (repeated violation)
Observation: utensils of dry goods laying on contents
Correction: handles are to be upright out of contents
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (corrected on site) (repeated violation)
Observation: turkey topline of the prep ref, is not labeled as to a use by date
Correction: turkey needs to be labeled as to the date sliced or the use by date ( which is a maximum of 7 days )
- Food Contact Surfaces - Cleanability* (repeated violation)
Observation: >>strainer at the 3 compartment sink hanging equipment organizer is frayed / seperated
.>>lemon bowl in assisted living is scratched/ pitted
Correction: >> thrown out at the time of the inspection
- Nonfood Contact Surfaces
Observation: plastic wrap lining knife container
Correction: remove plastic wrap - it is not a suitable liner
- Equipment - Fixed Equipment, Spacing or Sealing
Observation: handsink - wall joint is not well sealed
3 compartment sink - wall joint is not well seale
Correction: seal in a smooth manner the sinks with the walls
- Equipment and Utensils - Good Repair and Calibration
Observation: butter brush handle melted
Correction: replace melted handled brush
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
Observation: the tea urn nozzle / spigot is dirty
Correction: clean daily
- Non-Food Contact Surfaces
Observation: the tiered shelving at the wait station / order pick up line is dirty
( edges of the frame )
>> the interior of the oven under the flat top grill is dirty
>> the surface and ledge under / around the flat top grill drip tray is dirty
>> the rim of the oven door is dirty
>> upright refrigeration unit fan covers are dirty
Correction: clean
- Plumbing System Maintained in Good Repair
Observation: leak present at the dish machine
Correction: part on order per kitchen staff and the director of facility
- Handwashing Cleanser - Availability
Observation: soap out at the hand sink in the assisted living
Correction: soap ran out at breakfast . was replenishes while I was present
- Physical Facilities in Good Repair (repeated violation)
Observation: wall behind the 3 compartment sink is chipped/ peeling
wall behind the assisted living dish machine
Correction: repaint the wall OR install stainless sheet behind to prevent chipping / peeling from mositure and damage by pots and pans
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: the following surfaces are not clean :
>> the floor under the dish machine corner -especially up against the wall
>> the wall behind the dish machine
>> the mop curb wall
Correction: clean
- Pests - Controlling Pests*
Observation: presence of roaches observed under the dish machine
Correction: per director ---pest management company treated yesterday mid morning . She observed them treating cracks and crevices in the dish washing corner . I believe that the product flushed out the insects and they were moving slowly = indicatoin that they may be dying from the treatment .
- Critical: Toxics - Conditions of Use* (corrected on site)
Observation: presence of home style " hot shot " insecticide with general cleaners under the dish machine .
Correction: home style insecticides may not be on premisis in the food service areas .
ONLY a liscensed pest control operator may apply and must be stored physically seperate from general cleaners
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04/19/2011 | Routine | |
- Hands - Preventing Contamination - Bare Hand Contact With Not Ready-to-Eat Foods (corrected on site)
Observation: handle of scoop for sugar laying on contents
Correction: maintain handle upright out in all dry good containers
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: macaroni salad and margarine block in upright TURBO air ref. 45
Correction: door slighty ajar when I arrived . I turned unit to TURBO cool and interior temperature decreased by 3::15 to 36
- Food Contact Surfaces - Cleanability* (repeated violation)
Observation: spatula split/ worn
circular metal strainer starting to seperate
Correction: replace damaged equipment
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: both doors Turbo Air upright ref, are split
Correction: replace both door gaskets
- Physical Facilities in Good Repair (repeated violation)
Observation: walls behind the clean drainboard of the dish machine and over the 3 compartment sink are chipped/ peeling
Correction: restore walls to smooth - durable - non absorbant and easily cleanable condition
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: walls dirty / stained mop curb
Correction: clean
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01/24/2011 | Routine | |
- Food - Packaged and Unpackaged - Separation, Packaging, and Segregation (corrected on site)
Observation: plastic container of clams ( shucked canned type poured into pan ) stored over ready to eat product in upright ref,
Correction: no evidence of leaking or spilling of contents . Always store raw product on lower or lowest level of upright ref, . Never over a ready to eat product
- Utensils - In-Use - Between-Use Storage
Observation: >>scoops in dry good containers had handles in/ on contents
>>ice scoop in assisted living ice machine handle buried in contents
Correction: handles of scoops are to be upright out of contents
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: butter chips and milk in assisted living home style upright ref, at 45 degree internal temperature
Correction: product is to be maintained at < 41 .
No consideration can be given to being after lunch and the unit open and shut repeatedly at lunch ,
Turn down unit and / or mininize the opening and shutting of the doors .
Consider keeping butter chips to use for patients in insulated chill container during lunch , Consider using set volume of milk ( normal consumption ) in ref, for each meal . then discard .
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (corrected on site)
Observation: ham sections from carving station not date labeled
Correction: label ham as to use by date ( add 6 to the day cooked to achieve use by date )
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: >> divider panel rusty/. corroded at kitchen handsink
>> turbo air right ref, door gasket seperated from frame
Correction: >> restore divider surface to smooth - durable - non absorbant and easily cleanable condition
>> replace or restore TURBO air gasket to proper position
- Warewashing - Mechanical Warewashing Equipment, Wash Solution Temperature (repeated violation)
Observation: assisted living dish machine gauge reading wash temperature of 130
Correction: wash temperature should be 150 per manufacture specification
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
Observation: the container with misc. pans and processor attachments is dirty
Correction: clean container and contents
- Non-Food Contact Surfaces
Observation: can opener dirty
gasket walk in ref, dirty
Correction: clean
- Physical Facilities in Good Repair (repeated violation)
Observation: >> wall surface chipped and peeling behind the dish machine line / handsink and 3 compartment sink
>> wall behind the prep sink and above the handsink in the assisted living kitchen is scarred / damaged ---lots of mini holes over the handsink
Correction: restore the walls to smooth -durable - non absorbant and easily cleanable condition
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: wall dirty behind / around the mop curb
Correction: clean the mop curb wall or repaint or install wall board
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10/26/2010 | Routine | |
reminded CFM of expiration of City of Hampton food manager certificate this week . Bring in present certificate to renew on a walk in basis 8: 30 - 11:30 and 1 - 4 pm each day . 10 dollar registration fee .
If the certificate is allowed to lapse for over 6 months the candidate must retake the course or take the challenge exam
An employee on duty at all times must be know the 8 major allergens and the food products in the facility which contain them
- Critical: Eating, Drinking, or Using Tobacco* (corrected on site)
Observation: observed employee chewing gum while preparing food
Correction: advised employee that , like eating , chewing gum in a food service area is not approved
- Critical: Hands - Preventing Contamination from Hands* (corrected on site)
Observation: observed cook take pickle spear with bare hands and place on plate
Correction: advised cook that suitable utensil ( tongs ) must be used to place pickle on plate OR the cook must be wearing food service gloves to handle a product that will not be cooked after touching it
- Utensils - In-Use - Between-Use Storage
Observation: knive wedged in between the prep refrigeration unit and the prep table
Correction: utensils may not be located in the crack / crevice between 2 pieces of equipment or between equipment and wall
- Cloths - Wiping Cloths - Use Limitation
Observation: Wiping cloths improperly stored between use. at the cookline
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: >>bologna in the prep refrigeraiton unit ( slices in pan and 1/ 2 chub in bottom level ) are not identified with the date of slicing or the use by date ( 7 days from the date of slicing )
>> containers of cottage cheese/ deli salad / chopped egg from buffet last night are not identified with the date portioned / made / container opened or the 7 day use period
Correction: all ready to eat products are to be identified with the date made/ portioned / sliced or the 7 day use period
- Critical: Ready-to-Eat - Potentially Hazardous Food - Disposition* (repeated violation)
Observation: >> broccoli cheese quiches made 7 -16 observed in walk in ref.
>> sliced turkey topline sandwich prep sliced 7 -24 observed
Correction: >> products that are ready to eat must be used / discarded in 7 days ( or less if corporate requirements are less ) from date made / sliced /portioned
thrown out
- Food Contact Surfaces - Cleanability*
Observation: spatulas worn / peeling / torn
Correction: replace spatulas
- Temperature Measuring Devices
Observation: thermometer not present in the sandwich prep refrigeration unit and the assisted living upright refrigeration unit
Correction: locate thermometer accurate to 2 degrees by the door of each refrigeration unit
- Cooling, Heating, and Holding Capacities (corrected on site)
Observation: ice bath for cut fresh fruits ( including melon ) insufficent
Correction: in ice bath the level of ice is to surround the level of the contents ( cut fruit )
- Equipment - Good Repair and Proper Adjustment
Observation: >>oven mitt surface torn
>> mixer on premisis not used / inoperable ? )
>> soap dispenser damaged ( not on wall - lids on on unit )
Correction: >> replace damaged oven mitt
>> remove mixer from premisis or restore to active use
>> repair / replace soap dispenser
- Non-Food Contact Surfaces
Observation: table under the char grill is dirty
pitcher with oil over the cookline ( on ledge ) is dirty
Correction: clean
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles
Observation: pans not stored correctly at the clean equipment storage shelving
Correction: store with food contact side down
- Hand Drying Provision
Observation: paper toweling out at the assisted living kitchen handsink
Correction: restored at the time of the inspection
- Physical Facilities in Good Repair (repeated violation)
Observation: >> walls chipped - peeing over the 3 compartment sink :/ behind the handsink and the dish machine line
>> wall chipped and damaged over the assisted living prep sink - dish machine
Correction: >> restore walls to smooth - durable - non absorbant and easily cleanable
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: >wall behind the handsink - dish machine wall is dirty - splattered
>> floor storeroom under pasta is dirty ( spilled product )
>> wall mop curb is dirty / splattered
>> floor drain and floor dirty behind - under ice machine
Correction: >>clean / repaint or install wall board handsink - dish machine wall
>> clean floor storeroom
>> clean wall mop curb
>> clean floor under / behind ice machine at floor drain
- Pests - Controlling Pests*
Observation: several ( 3 ) live roaches observed under the dirty drainboard of the dish machine ( in crevice of the under neath frame work of the drainboard )
Correction: advise exterminator where live roaches observed so they can treat
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08/02/2010 | Routine | |
Restaurant representatives - add corrected or new information about Devonshire, 2220 Executive Dr., Hampton, VA 23666 »