- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site) (repeated violation)
Observation: Raw foods of animal origin stored over ready-to-eat (RTE) food in the refrigeration unit.
Correction: Separate raw foods of animal origin during storage, preparation, holding, and display from raw RTE food including foods such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food.
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12/10/2015 | Routine | |
This establishment has begun using The Agency on Aging to supply meals for lunches. Meals are received hot in cambro units, temperatures are taken, food is then served and a temperature log book is maintained. Discussed with the PIC about the need to properly document any corrective actions which are taken to mitigate any hot holding temps which are below 135 F or any cold holding temps which are about 41 F.
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site)
Observation: Raw foods of animal origin (Raw Shell Eggs) stored over ready-to-eat (RTE) food in the refrigeration unit.
Correction: Separate raw foods of animal origin during storage, preparation, holding, and display from raw RTE food including foods such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food.
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08/12/2015 | Routine | |
Discussed with food employee the need to date label all deli meats once they are opened. Also discussed the proper cooling procedures for cooling foods that will be reheated the following day. Also discussed the need to label food which will not be reheated the following day, but will be taken home by employees at the end of the day.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Deli Meat was cold holding at improper temperatures.
Correction: Discard the food and ensure that potentially hazardous foods for cold holding are maintained at 41°F or below to inhibit the growth of harmful bacteria.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (corrected on site)
Observation: The ready-to-eat (RTE) commercially processed deli meat in the refrigeration unit was not properly dated for disposition after opening.
Correction: Mark a "consume by" date on commercially processed RTE foods at the time the original container is opened. If the food is held at 41°F or below the food shall be served or sold within 7 calendar days. 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.
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04/09/2015 | Routine | |
- Critical: Eggs - Shell*
Observation: Eggs received for sale or service were cracked/crushed and unsound.
Correction: Discard or reject delivery. Routinely inspect eggs to ensure they are received clean and sound. Obtain eggs from a source that complies with U.S. Consumer Grade B egg tolerances as specified in 7 CFR Part 56 and Part 59.
- Handwashing - Using a Handwashing Lavatory (corrected on site)
Observation: The handwashing facility located in the kitchen was blocked with dirty dishes, 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 dirty dishes preventing its use.
- Handwashing - Using a Handwashing Lavatory - No Other Purpose (corrected on site)
Observation: The handwash station in the kitchen is being used as a dump station.
Correction: The handwash facility identified above is to be used for washing hands only
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12/11/2014 | Routine | |
Talked with food personnel about the following food safety practices: cooking temperatures, thermometer usage, hand washing, wiping clothes, cross contamination, and date labeling. There are multiple new staff members that have been hired and are being trained. I recommend that all food personnel either attend a 6 Hr ServSafe course or take the ServSafe food handlers course online. Temperature cooking and tracking charts were provided during the inspection.
- Critical: Package Integrity* (corrected on site)
Observation: Food packages are not in good condition or the integrity of the package contents are not protected from adulteration or potential contaminants (ex: dented food cans)
Correction: Discard or return to distributor any food packages that are not in good condition or the integrity of the package contents are not protected from adulteration or potential contaminants.
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site)
Observation: Observed raw ground beef and raw shell eggs being stored over ready-to-eat (RTE) food in two refrigeration units.
Correction: Separate raw foods of animal origin during storage, preparation, holding, and display from raw RTE food including foods such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food.
- Cooling, Heating, and Holding Capacities
Observation: The refrigeration unit located in the kids daycare area was overstocked and is not sufficient in number or capacity to meet the food storage demands of the establishment.
Correction: Provide additional refrigeration in the kitchen area necessary to maintain food items below 41' F. Overstocked equipment does not allow for proper air circulation and/or heat transfer. Improper food storage temperatures are a major contributing factor to foodborne illness.
- Handwashing - Using a Handwashing Lavatory - No Other Purpose (corrected on site)
Observation: The handwash station in the kitchen is being used to clean equipment and utensils.
Correction: The handwash facility identified above is to be used for washing hands only
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08/14/2014 | Routine | |
During this inspection it was observed that there are times when food is being cooked, then cooled, then cold held until the next day for service. We discussed the correct way to properly cool foods (breaking down roasts into smaller portions, then allowing them to cool from 135F to 70F in 2 hours, then cooling from 70F to 41F within 4 hours under refrigeration.) We also discussed the presence of a companion animal in the facility and that it was necessary for personnel to wash hands before handling plates or immediately upon entering the food preparation area after touching/handling the dog.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Milk, Cut Tomatoes, and cut melon are cold holding at improper temperatures.
Correction: Discard the food and ensure that potentially hazardous foods for cold holding are maintained at 41°F or below to inhibit the growth of harmful bacteria.
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07/31/2013 | Routine | |
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