Facility in good sanitary condition!
No violation noted during this evaluation. | 02/09/2016 | Routine | |
Operator adjusted temperature of kitchen refrigerator. Advised to monitor and assure that food is maintained at or below 41 degrees F. If not, food must be moved to another unit.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Foods in kitchen refrigerator are cold holding at improper temperatures.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils* (corrected on site)
Observation: The following utensils were observed soiled to sight and touch: serving utensils in untensil drawer.
Correction: Clean and sanitize these surfaces for food contact.
- Non-Food Contact Surfaces
Observation: The nonfood contact surface of the can opener and base of can opener has accumulations of grime and debris. Pot holders are not clean with food debris.
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
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: Wall in area of microwaver is noted in need of cleaning.
Correction: All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.
- Critical: Toxics - Storage of Toxic Containers* (corrected on site)
Observation: Containers of cleaning chemicals are not properly stored to prevent the contamination of food handler gloves.
Correction: Containers must be located in an area that is not above food, equipment, utensils, linens or single service items.
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04/17/2015 | Routine | |
| No violation noted during this evaluation. | 10/06/2014 | Routine | |
The thermometer in infant refrigerator indicates unit temperature of 50 degrees F. Operator said it is usually below 40 degrees F but the door has been open. Advised to monitor and adjust accordingly.
- Food Storage - Prohibited Areas (corrected on site)
Observation: Food stored under paper towel dispenser.
Correction: Relocate food storage to an approved area until the source of contamination is eliminated or removed.
- Prohibitions - Single Service (corrected on site)
Observation: Single-service or single-use items found stored under handsink pipes in kitchen.
Correction: Discontinue storage of clean equipment and utensils in a location subject to contamination.
- Critical: Sanitizer - Criteria/Chemicals for food contact* (corrected on site)
Observation: Chlorine sanitizing solution being applied to food contact surfaces does not meet the requirements of 40 CFR 180.940. It is too strong.
Correction: Utilize only concentrations that meet the requirements of 40 CFR 180.940 when applying to food contact surfaces
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03/31/2014 | Routine | |
Advised to contact me when sanitizer is dispensed at required level in 3 compartment sink. Use alternative means until this is corrected.
- Critical: Equipment and Utensils - Hot Water and Chemical Sanitizing*
Observation: When tested, no sanitizer or a low concentration of chemical sanitizer was found in the sanitize basin.
Correction: Provide quaternary ammonium at proper concentration of 200 ppm and immerse or expose food contact surfaces to sanitizing solution for adequate time.
- Handwashing - Using a Handwashing Lavatory (corrected on site)
Observation: The handwashing facility located in the kitchen is blocked, preventing access by employees for easy handwashing.
Correction: Access to the handwashing facility identified above is to be available during all hours of operation. Remove the item in it preventing its use.
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09/18/2013 | Routine | |
Reminded of the importance of not keeping any feeding/eating utensils and supplies in the area of the diaper changing tables.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
Observation: Observed accumulations of encrusted grease deposits or other soil on the following food contact surfaces: can opener blade
Correction: Clean and sanitize these surfaces for food contact.
- Non-Food Contact Surfaces
Observation: The nonfood contact surface of the drawer (where clean utensils are stored) and the can opener base have accumulations of grime and debris.
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles (corrected on site)
Observation: Single service items observed unprotected from contamination, stored under handsink pipes.
Correction: Store single service items in an area protected from possible contamination.
- Handwashing - Using a Handwashing Lavatory - No Other Purpose (corrected on site)
Observation: The hand sinks at 2 diaper stations are being used for purposes other than washing hands. One had sippy cups in it and the other had an infant feeding spoon.
Correction: The handwash facility identified above is to be used for washing hands only
- Handwashing Lavatories - Maintaining and Using Handwashing Lavatories (corrected on site)
Observation: The handsink in the kitchen is not clean.
Correction: Keep handwashing facilities clean and maintained to encourage proper handwashing.
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03/20/2013 | Routine | |
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