Facility was inspected as clean up was being conducted after lunch. PIC keeps facility well organized and visibly clean. Dish machine is broken and a work order has been placed. Parts are on order. PIC is utilizing 3 compartment sink till repaired. Once repaired have invoice faxed to the local health department. Plumbing issues need to be correct in 30 days of this inspection. Ensure ice bin is checked on occassion for growth and wiped down as art of cleaning routine.
- Critical: Equipment - Food Contact Surfaces and Utensils
Observation: Equipment used for storage of packaged or open food items was observed with visible accumulations of soil and debris. EHS observed ice machine with mild on area where ice comes from and ice visibly in contact with surface. EHS discussed cleaning process for area and advised PIC to remove existing ice in bin. Do not use ice until cleaning and removal of old ice has been completed and fresh ice is made.
Correction: Clean storage equipment at a frequency to preclude accumulation of soil residues to prevent contamination of food in storage in preventing mold in area
- Plumbing System Maintained in Good Repair (repeated violation)
Observation: Plumbing connections under the3 compartment sink are leaking, the right faucet at the 3 compartment sink and the back side of the cold faucet and the handwashing sink by the ice machine is leaking.
Correction: Plumbing systems and components shall be maintained in good repair. Repair plumbing by a certified plumber as required and have invoice (once repaired) faxed to the local health department.
- Critical: Sanitizer - Criteria/Chemicals for food contact* (corrected on site)
Observation: Chlorine being applied to food contact surfaces does not meet the requirements of 40 CFR 180.940. EHS observed concentration above 200ppm. EHS educated on proper process and the use of test strips. Corrected to 200ppm.
Correction: Utilize only @sanitizing agent@ that meet the requirements of 40 CFR 180.940 when applying to food contact surfaces. Chlorine concentration must between 50ppm to 200ppm. Too low of a concentration pathogens are not eliminated and too high of a concentration is applying a toxin.
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10/22/2015 | Routine | |
Facility well organized. Food handler cards are current. Ensure shields for lights in hood system are put in place. Mops should be hung with mop head downward and all foods to be prepared in permitted kitchen not in home.
- Critical: Food - Compliance with Food Law* (corrected on site)
Observation: Food prepared in a private home is distributed or offered for sale to the public. PIC sliced strawberries in home and brought them in for breakfast. Food purchased from grocery store.Per PIC gloves were used and strawberries were washed. Food item is not a potentially hazard food but PIC is rewashing fruit before serving to ensure no contamination.
Correction: Cease use of food prepared in a private home. Food must be obtained from an approved governmentally inspected food preparation/processing facility.
- Plumbing System Maintained in Good Repair
Observation: Handwashing sink by the ice machine in poor repair. Observe leak on cold side when water is turned on.
Correction: Repair and maintain all plumbing components and fixtures as required by code.
- Light Bulbs Protective Shielding
Observation: Light bulbs under hood system not shielded, coated, or otherwise shatter-resistant.
Correction: Shield or replace light bulb with a coated or shatter-resistant bulb to ensure safety of food and personnel.
- Mops - Drying Mops (repeated violation)
Observation: Mops not hung up to air dry. Mop observed stored in bucket from the previous day per PIC. Ensure mops are hung to dry to allow proper air flow in preventing pathogen growth.
Correction: Wet use maintenance items such as mops must be hung in a position that allows them to air dry so they are not allowed to grow contamination which can then be spread through the establishment at the next use.
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07/07/2015 | Routine | |
Light bulbs have been replaced but foot candles are still ranging from 27 to 42 at cook line. Possible to check ceiling intensity of bulbs. Required to be 50 foot candles. Small cups still observed as dispensing utensils.
- Utensils - In-Use - Between-Use Storage (repeated violation)
Observation: Dispensing utensils improperly stored between uses. Observed styro foam cup being used to scoop granola.
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.
- Lighting, Intensity (repeated violation)
Observation: Less than 50 foot candles of light was noted in the grill area. Two bulbs are out affecting the correct lighting required fro food workers.
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. Have light bulbs replaced.
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06/01/2015 | Follow-up | |
No food was being prepared or served on the day of inspection due to an Easter party. No food workers were on site only the director (Judy Harris) of the day care. FDA 1B Form was provided to the facility to use for a written Health Policy.
- Person in Charge
Observation: Employees are not properly trained in food safety as it relates to their assigned duties.No food handler card available.
Correction: Train all employees in food safety as it relates to their assigned duties. PIC stated she thought they had it and would fax to office. Health Dept. waited to receive information but was not received.
- Utensils - In-Use - Between-Use Storage
Observation: Dispensing utensils improperly stored between uses. Observed styro foam cup being used to scoop granola.
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.
- Food Storage - Clean and Dry Location
Observation: Food stored on the floor or food stored less than 6" above the floor where it will not be contaminated to spills,splashes and prevention for pest and rodents;Elevate food storage onto approved shelving with minimum 6" legs or casters.
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles
Observation: Clean tableware were observed stored with the food-contact surface facing upward.
Correction: Store equipment and utensils covered or inverted to prevent contamination while in storage.
- Handwashing Lavatory, Water Temperature, and Flow
Observation: Water from the handwashing sink in the employee bathroom was measured at a temperature less than 100°F. The hot water faucet doesnot work at all.
Correction: Make necessary adjustments to valves and lines serving the handsink to provide water of at least 100°F to allow more effective removal of fatty soils encountered in kitchens.
- Critical: Plumbing System Maintained in Good Repair
Observation: Handwashing sink in the employee bathroom (hot water) is not working and the right faucet at the 3 compartment sink is leaking.
Correction: Repair and maintain all plumbing components ans fixtures.
- Lighting, Intensity (repeated violation)
Observation: Less than 50 foot candles of light was noted in the grill area. Two bulbs are out affecting the correct lighting required fro food workers.
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. Have light bulbs replaced.
- Mops - Drying Mops
Observation: Mops not hung up to air dry. Observed mop stored in mop bucket with water in it.
Correction: Wet use maintenance items such as mops must be hung in a position that allows them to air dry so they are not allowed to grow contamination which can then be spread through the establishment at the next use.
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04/03/2015 | Routine | |
The facility was inspected in preparing for lunch. The food worker did not have any hair restraint on.The hand-washing sink was properly stocked. Please ensure that all food employees are properly training in food safety (food handlers cards). Also ensure a proper cleaning schedule is established to prevent harboring conditions.
- Critical: Demonstration of Knowledge*
Observation: The person in charge failed to state the required temperatures and holding times for the following conditions of potentially hazardous food: Thawing.
Correction: Ensure the designated person in charge (PIC) is knowledgeable about foodborne disease prevention, Hazardous Analysis Critical Control Point principles and Regulation requirements. The PIC should be prepared to recognize conditions that may contribute to foodborne illness. The PIC must also recognize conditions that fail to comply with Regulation requirements and be authorized to take the appropriate preventive and corrective actions to ensure that the Regulations' objectives are fulfilled. Educated PIC about the proper thawing process. Please enusre proper training is conducted for all personnel on the proper temp. requirements for safe food handling.
- Person in Charge
Observation: Personnel entering the food preparation, food storage, and/or warewashing areas are not in compliance with this Regulation.
Correction: Establish a barrier to food contamination by Informing employees, delivery and maintenance persons and pesticide applicators to comply with this Regulation when entering areas of the food establishment where food and food contact items are exposed. Individuals present in areas of a food establishment where food and food contact items are exposed presents a potential contamination risk. The cook was not food handler certified. City of Suffolk Ordinance Sec 40-32 states it is unlawful for any person who is the owner, manager or proprietor of a restaurant to permit a person to work or be employed at such restaurant if such person does not have a valid food handler's card issued pursuant to this division. Please update FH cards as soon as possible.
- Hair Restraints - Effectiveness
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. This section does not apply to food employees such as counter staff who only serve beverages and wrapped or packaged foods, hostesses, and wait staff if they present a minimal risk of contaminating exposed food
- Critical: Ready-to-Eat - Potentially Hazardous Food - Disposition*
Observation: According to the ""consume by"" date on the prepared ready-to-eat (RTE) mixed vegetable dish in the refrigerator, the food should have been discarded a day ago.
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.
- Critical: Warewashing - Manual & Mechanical Warewashing Equipment, Chemical Sanitization - Temperature, pH, Concentration & Hardness*
Observation: Chlorine sanitizing solution used was not at an acceptable concentration.
Correction: Adjust the chlorine sanitizing solution to a level of at least 25 parts per million when the pH is at 10 or less and the water temperature is at 120°F. The observed concentration was above 200ppm. When making sanitizing solution please utilize test strips to ensure proper concentration. Too week of a solution is accomplishing nothing and too strong of a solution is placing a toxin on food surfaces.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
Observation: Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: under adn behind all the cooking equipment.
Correction: Maintain nonfood-contact surfaces of equipment clean. The objective of cleaning focuses on the need to remove organic matter from surfaces to prevent pathogenic microorganisms from accumulating and prevent harboring conditions for pest and rodents.
- Refuse - Covering Receptacles
Observation: Observed refuse containers stored in the establishment containing food residue wastes without lids.
Correction: Cover all waste containers when not in continuous use. Proper use of garbage reduced odors and prevent such waste becoming an attraction and harborage or breeding of pest and rodents.
- Lighting, Intensity
Observation: Less than 50 foot candles of light was noted in the food cooking/preping area
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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11/24/2014 | Routine | |
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