This visit was made to conduct a routine food safety evaluation. The Person in Charge was very helpful during the visit. Thank you. The following issues require attention:
1. Please ensure that employees wash their hands when changing tasks.
Note:
- Discussed proper cooling methods for cooling Time/temperature Control for Safety Foods (TCS foods). Food containers in which food is being cooled shall be:
1) Arranged in the equipment to provide maximum heat transfer through the container walls, and
2) The food containers shall be loosely covered or uncovered as long as protected from contamination to facilitate heat transfer from the surface of the food
.
- Monitor the concentration of the sanitizing solution being dispensed. Observed concentrations of Quaternary ammonium close to 400 ppm. Concentrations should be between 100-400ppm.
*Repeat Observations are Subject to Civil Penalty
- Critical: Handwashing / When to wash hands (corrected on site)
Observation: Observed a food employee failed to wash their hands when moving from the dirty side of the dishwashing machine to the clean side of the machine and handling clean dishes.
Correction: All food employees shall be washing 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 foodborne illness. Person in Charge informed employee about washing their hands when changing tasks .
- Critical: Food Protection from Contamination / Separate Types of Raw Animal Foods (corrected on site)
Observation: Observed raw chicken stored over raw ground meat in the walk in refrigerator.
Correction: Raw animal foods shall be sorted by their "type" and cooking temperatures while in storage inside a refrigerator or freezer. For example, if using one shelving unit for storage of only raw foods, the foods shall be sorted in this manner: 1) raw poultry (chicken, turkey, or duck) shall be stored on the bottom shelf (165°F cook temperature), 2) raw ground beef and ground pork shall be stored on the shelf above poultry (155°F cook temperature), and 3) raw pork (chops, ribs), seafood, and shell eggs shall be stored on the top shelf above beef (145°F cook temperature). Person in Charge relocated raw chicken to be on bottom shelf below the raw meat.
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09/16/2015 | Routine | |
Visit to investigate increased illness at school.
1. Continue to use bleach to disinfect as discussed.
2. Reinforce your employee health policy with all team members. It is essential that you have at least 24 hours symptom free.
3. No hand washing issues were observed, but continue to reinforce the need for frequent and thorough handwashing.
4. No issues were observed, but continue to reinforce that food handlers do not wear aprons, hats etc into the restrooms.
5. If any other food handlers become unwell, exclude and contact me or a member of my team.
- Critical: Employee Health
Observation: Observed person in charge does not ensure that food employee(s) who exhibits or reports a symptom or diagnosed illness or history of exposure is restricted or excluded
Correction: The person in charge is responsible for ensuring that staff who exhibit or report symptoms or diagnosed illness or history of exposure are restricted or excluded as required.
- Critical: Employee Health Policy Requirements
Observation: Through conversation it was noted that a food handler had returned to work while still experiencing diarrhea.
Correction: Ensure that all employees know and understand your employee health policy.
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05/15/2015 | Risk Factor | |
Note: open the package of fish that reduced oxygen packaged (ROP) before thawing in refrigerator.
- Wiping Cloths/Use Limitation/Wet Towel Storage (corrected on site)
Observation: Improper use of wet wiping cloths for the following activity: wet wiping clothes not stored in sanitizer solution between use.
Correction: Cloths in use for wiping counters and other equipment surfaces shall be held between uses in a chemical sanitizer solution at a specified concentration.
- Critical: Hot Holding of Potentially Hazardous Food at 135°F or above (corrected on site)
Observation: The following food item(s) were measured at improper temperatures: sweet potato biscuits.
Correction: Potentially hazardous foods (time/temperature control for safety food) shall be hot held at a temperature of 135°F or above.
- Equipment / Food-Contact / Design / Ease Clean (corrected on site)
Observation: The food-contact surface of the following equipment contains cracks, chips, or pits and can not be easily cleaned: knife storage racks are not easily cleanable (posters attached).
Correction: Multiuse food-contact surfaces shall be: 1) smooth, 2) free of breaks, open seams, cracks, chips, inclusions, pits, and similar imperfections, 3) free of sharp integral angles, corners, and crevices, 4) finished to have smooth welds and joints, and 5) accessible for cleaning and inspection. Cleaning and inspection shall be completed by one of the following methods: (a) without being disassembled, (b). by disassembling without the use of tools, or (c) by easy disassembling with the use of handheld tools.
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03/23/2015 | Routine | |
- Critical: Hands and Arms / Cleaning Procedure (corrected on site)
Observation: Employee did not use paper towel to turn of faucet after washing hands
Correction: -ALL food employees shall wash their hands in the following manner:
1. remove and discard used gloves,
2. turn on warm water at the hand sink,
3. rinse hands/arms with warm water,
4. lather hands/arms with soap and scrub for at least 20 seconds,
5. rinse hands/arms with warm water, and
6. dry hands/arms with paper towels and then turn off the water at the hand sink using the paper towel.
- Outer Openings, Protected
Observation: An exterior door is not self-closing and tight-fitting. This may allow the entry of insects or rodents (back door near office and dining room doors)
Correction: All exterior doors must be sold and tight-fitting, and must be self-closing. Exterior doors used only as emergency exits do not need to be self-closing.
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12/10/2014 | Routine | |
This visit was made to conduct a training inspection. Went over 2013 FDA Food Code changes.
No violation noted during this evaluation. | 08/18/2014 | Training | |
This visit was made to conduct a complaint inspection. A risk inspection was conducted also. No other ill employees. Menu's and meal counts were provided. The kitchen was closed two of the days of possible exposure.
No violation noted during this evaluation. | 06/27/2014 | Complaint | |
This visit was made to conduct a routine inspection. No violations at time of inspection.
--- Facility is maintained very clean and orderly
No violation noted during this evaluation. | 04/01/2014 | Routine | |
This visit was made to conduct a routine inspection. The following items need correction:
- Potentially Hazardous Foods (PHFs) prepared from ambient temp. shall be properly cooled from 70F to 41F within 4 hours to prevent the growth of harmful bacteria. Cool PHFs using the following methods:
a. placing foods in shallow pans
b. separating the food into smaller thinner portions
c. using rapid cooling equipment such as a walk-in cooler
d. keep food uncovered until properly cooled to 41F
e. using containers that facilitate heat transfer
-Employee health poster provided to facility
- Critical: Cooling PHF(TCS) Prepared from Ingredients at Room Temperature (corrected on site)
Observation: The following food item prepared from ambient air temperature ingredients is not being adequately cooled to 41°F or less within 4 hours: cut green melons
Correction: discarded
- Cooling Methods (corrected on site)
Observation: The following methods used for cooling were not adequate to facilitate cooling of the product from 70°F to 41°F within 4 hours: tightly wrapping foods that are still cooling in plastic, placing cooling foods in large plastic tubs, placing foods on buffet lines without first pre-chilling
Correction: Cooling hot foods shall be accomplished as follows: 1) placing the food in shallow pans, 2) separating the food into smaller or thinner portions, 3) using rapid cooling equipment, 4) stirring the food in a container placed in an ice water bath, 5) using containers that facilitate heat transfer, 6) adding ice as an ingredient, or 7) other effective methods.
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01/06/2014 | Routine | |
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