- Sanitizing Solutions, Testing Devices
Observation: There is no properly working test kit provided in the facility for monitoring the concentration of the chemical sanitizing solutions.
Correction: Obtain a chlorine test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
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03/21/2016 | Routine | |
The Land Lord was contacted regarding water heater during inspection. Hot water must be adjusted to 100 + F.
- Handwashing Lavatory, Water Temperature, and Flow
Observation: Water from the handwashing and wearwashing sink in the kitchen was measured at a temperature less than 100°F.
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.
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09/21/2015 | Routine | |
- Critical: Food - Potentially Hazardous Food - Cold Holding* (repeated violation)
Observation: Milk cold holding at improper temperatures.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: Haier refrigerator is incapable of safe cold holding of TCS foods.
Correction: Repair the refrigerator to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability per Part IV, Article 1 and 2 of this chapter. If unable to repair the refrigerator, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
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07/20/2015 | Other | |
Risk Control Plan implemented
- Critical: Food - Potentially Hazardous Food - Cold Holding* (repeated violation)
Observation: TCS foods in reach-in 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.
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06/24/2015 | Follow-up | |
- Critical: Food - Potentially Hazardous Food - Cold Holding*
Observation: TCS foods in reach-in 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.
- Kitchenware and Tableware
Observation: Single-use articles not displayed, or dispensed so that the food- or lip-contact surfaces are protected from contamination
Correction: Handle, display, or dispense single-service and single-use articles so the food- or lip-contact surface are protected from contamination.
- Handwashing Cleanser - Availability
Observation: Soap was not provided at the hand washing lavatory in the rest room
Correction: Hand soap must be provided at all hand washing lavatories to encourage proper hand washing. Hand cleanser must always be present to aid in reducing microorganisms and particulate matter found on hands.
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06/12/2015 | Routine | |
TCS foods are properly cold held
No violation noted during this evaluation. | 03/04/2015 | Follow-up | |
. Risk control plan will be required as an alternative to hearing (FFC - fact finding conference) at district office if cold holding issue is not satisfactorily corrected by follow-up inspection.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: TCS foods in Haier refrigerator are cold holding at improper temperatures
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: Haier refrigeration unit is not capable of cold holding TCS foods at safe temperature.
Correction: Adjust, or repair the refrigerator to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability per Part IV, Article 1 and 2 of this chapter. If unable to repair the @EQUIPMENT@, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
- Hand Drying Provision (repeated violation)
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
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02/20/2015 | Routine | |
- Cooling Methods
Observation: The methods used for cooling were not adequate. Mixed vegetables at 80 degrees F stored in sealed lexan.
Correction: Cool foods by the following methods: 1. Placing food in shallow pans 2. Separating food into smaller thinner portions 3. Using rapid chill 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 7. Any other method that can effectively accomplish cooling.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: TCS foods in Haier RIC are cold holding at improper temperatures
Correction: Discard or relocate 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.
- Equipment - Good Repair and Proper Adjustment
Observation: Ambient air temperature of Haier RIC is not adequate for safe holding of TCS foods. Setting was adjusted and began cooling.
Correction: Adjust, repair or replace the unit to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability per Part IV, Article 1 and 2 of this chapter.
- Toilet Room Receptacle Covered
Observation: There is no cover to the feminine napkin refuse container in the ladies room stall.
Correction: Provide a cover to the feminine napkin refuse container in the ladies room stall.
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11/17/2014 | Routine | |
1. Facilities are clean and well organized.
2. Sanitizer not i n stock at time of visit but was procured during inspection.
3. Haier RIC has "hot spot" in door of unit, recommend placing TCS foods in interior shelves.
- Sanitizing Solutions, Testing Devices
Observation: There is no properly working test kit provided in the facility for monitoring the concentration of the chemical sanitizing solutions.
Correction: Obtain a chlorine test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
- Toilet Rooms - Enclosed
Observation: Toilet room door is not provided with a self-closing door
Correction: Provide a self-closer for the toilet room door. Completely enclosed toilet facilities minimize the potential for the spread of disease by the movement of flies and other insects between the toilet facility and food preparation areas.
- Hand Drying Provision
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
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08/07/2014 | Routine | |
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