| No violation noted during this evaluation. | 10/19/2015 | Follow-up | |
Pressure gauge on the dish machine is not reading properly, goes to 45psi.
- Critical: Time as a Public Health Control*
Observation: Observed no records available for time control.
Correction: Provide records for time control.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils* (corrected on site) (repeated violation)
Observation: Observed the drain pipe of the big kettle and the back of the slicer soiled (slicer not used often).
Correction: Clean equipment thoroughly after each use.
- Non-Food Contact Surfaces
Observation: The gaskets to the milk boxes have mildew growing on them.
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Plumbing System Maintained in Good Repair
Observation: Observed no hot water available at the 3 compartment sink, the prep sink has a leaky faucet, and the handsink in the dish area has a leak underneath.
Correction: Have the plumbing issues repaired.
- Floor and Wall Junctures, Coved, and Enclosed or Sealed
Observation: Observed a line/crack going through the tiles near dry storage that needs to be sealed.
Correction: Seal the crack in the tiles.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: Observed the floor in the dry storage area in need of cleaning, including under the shelves.
Correction: Clean the floor in the dry storage area.
- Critical: Sanitizer - Criteria/Chemicals for food contact* (corrected on site)
Observation: Observed sanitizer buckets being used well over 500 ppm
Correction: Make sure sanitizer buckets are between 150-400 ppm.
|
09/28/2015 | Routine | |
- Critical: Hands - When to Wash* (corrected on site)
Observation: Observed employee go back to preparing food after drinking from an open cup, without washing hands or changing 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: Eating, Drinking, or Using Tobacco* (corrected on site)
Observation: Observed employee drinking from an open cup in the kitchen.
Correction: All employee drinks must have a lid and straw in the kitchen.
|
06/02/2015 | Risk Factor | |
Keep an eye on date marking, make sure everything that needs to be marked is marked and that it is done properly.
No violation noted during this evaluation. | 02/25/2015 | Risk Factor | |
Good sanitizer use. Gloves being changed frequently and hands washed when needed. Ok to permit.
- Temperature - Food Temperature Measuring Devices - Provided (corrected on site)
Observation: Glass display cases on serving line need thermometers.
Correction: Put working thermometers in each display case.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils* (corrected on site)
Observation: Food slicer soiled.
Correction: Break down food slicer and clean it thoroughly after use.
- Floors, Walls, and Ceilings - Cleanability
Observation: Floor in walk in freezer and air vent in dry storage area are in need of cleaning.
Correction: Clean the floors under racks in the walk in and clean the air vent (dust build up) in dry storage.
|
09/18/2014 | Routine | |
Other observations: Ceiling vent in dishroom is dusty. Water puddle in middle of dishroom. Food to Essex Village is sent over on time control since no hot transport equipment is used. Milk is sent for breakfast only one time a week. Essex Village holds the milk on site.
- Equipment - Non-Food Contact Surfaces and Utensils
Observation: Interior of ice machine has pink slime.
Correction: Clean and sanitize.
- Critical: Toxics - Common Name/working Containers of Toxics* (corrected on site)
Observation: Pink granules in a bucket without a label.
Correction: Identify.
|
06/26/2014 | Risk Factor | |
No risk factor violations noted at the time of inspection. Note: Provide approved shelving instead of milk crates.
Good handwashing observed. Dish final >180F.
No violation noted during this evaluation. | 05/21/2014 | Risk Factor | |
Dishmachine has been repaired and turned temp tape black indicating adequate temps to sanitize wares.
No violation noted during this evaluation. | 02/07/2014 | Follow-up | |
Discussed: Slicer gasket is damaged and creates uncleanable surface - do not use this slicer until it is repaired. Remove slicer if no longer needed.
Milk crates are not to be used as storage racks - get racks that allow floors to be cleaned under them. Replace damaged gaskets on refrigerators and make sure all refrigeration units have accurate thermometers in them.
- Critical: Equipment and Utensils - Hot Water and Chemical Sanitizing*
Observation: Dishmachine wash/rinse temps are not hot enough to turn the temperature tape black - indicates that sanitizing temps are not reached.
Correction: PIC agreed to manually sanitize wares in 3rd sink sanitizer until machine is repaired and temp tape confirms that sanitizing temps are reached.
|
02/04/2014 | Risk Factor | |
Good handwashing. Dish >180F. Permit issued.
- Lighting, Intensity
Observation: Two hood lights out over kettle and one over ovens.
Correction: Repair or replace lights.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: Observed floors behind ice machine and in walk-in cooler in need of cleaning.
Correction: Clean thoroughly and regularly.
|
09/18/2013 | Routine | |
No risk factor violations noted at the time of inspection. Excellent facility sanitation. Dish final 180 degrees or more.
No violation noted during this evaluation. | 05/09/2013 | Risk Factor | |
Excellent facility sanitation. Dish 180 degrees or more.
- Equipment - Non-Food Contact Surfaces and Utensils
Observation: Inside ice machine needs cleaning (pink yeast).
Correction: Clean and sanitize regularly.
|
01/16/2013 | Risk Factor | |
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