- Cooling Methods (corrected on site)
Observation: Containers of cooling vegetable soup are arranged so as not to allow for maximum heat transfer.
Correction: Arrange the food containers in the refrigeration/freezer equipment to provide maximum heat transfer through the container walls. Loosely uncover the food if protected from overhead contamination during the cooling period to facilitate heat transfer from the surface of the food.
- Critical: Ready-to-Eat - Potentially Hazardous Food - Disposition* (corrected on site)
Observation: The prepared ready-to-eat (RTE) tuna salad in the refrigeration unit was not discarded by the "consume by" date of 1/15/16. PIC had tuna salad discarded.
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.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: Hood filters 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.
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01/26/2016 | Routine | |
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site)
Observation: Raw foods of animal origin stored over ready-to-eat (RTE) food in the refrigeration unit. Raw pork was sitting on shelf over an open box of apples in the walk-in cooler.
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.
- Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site) (repeated violation)
Observation: Baked chicken (105F) and salmon patties (131F) hot holding at improper temperatures in the warming cabinet.
Correction: Discard the food and ensure that potentially hazardous foods for hot holding are maintained at 135°F or above to inhibit the growth of harmful bacteria.
- 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: outer portion of microwave door and handle, inside the utensil storage drawers.
Correction: Clean and sanitize these surfaces for food contact.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: Floors underneath equipment, hood system, and the walls around kitchen 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.
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10/01/2015 | Routine | |
* Facility is really making major improvements by updating cold holding equipment and fixing the lighting in kitchen, etc. New day shift manager is great, very knowledgeable about food safety and willing to fix issues. Keep up the improvements!
* Suggested putting together an employee training in-between shifts for employees who help make up food items that require proper cooling procedures and temperatures such as macaroni salad, cole slaw, etc. EHS will stop by and discuss/demonstrate with employees. Manager will coordinate this training with EHS.
* Advised manager to obtain another digital style thermometer to get accurate temperatures of cooling items, etc.
- Critical: Cooling* (corrected on site) (repeated violation)
Observation: Macaroni salad and cole slaw noted not being adequately cooled to prevent the growth of harmful bacteria. Items placed in walk-in cooler last night after being made and were both around 46F.
Correction: Cool potentially hazardous foods from 135°F to 70°F within 2 hours and within a total of 6 hours from 135°F to 41°F. A longer time for cooling allows an ideal situation for bacterial growth. This has been shown to be the major contributing factor in many foodborne illnesses.
- Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site)
Observation: Sliced roasted potatoes were hot holding in warming cabinet at 120F. Potatoes were in unit a few hours.
Correction: Hot hold potentially hazardous food at 135°F or above to inhibit the growth of harmful bacteria.
- Non-Food Contact Surfaces
Observation: The nonfood contact surface of the can storage rack, grill/fryer equipment, handles on cooler doors and storage shelves 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.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: Floors under and around equipment and shelving throughout the kitchen area 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.
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03/30/2015 | Routine | |
- Critical: Cooling* (corrected on site)
Observation: Macaroni salad and potato salad in the walk-in cooler both had large amounts of product in the containers and tightly closed lids. These items were prepared on 1/21 during the day and placed in WIC. Cooling for more than 6 hours. Items noted not being adequately cooled to prevent the growth of harmful bacteria. Items discarded.
Correction: Cool potentially hazardous foods from 135°F to 70°F within 2 hours and within a total of 6 hours from 135°F to 41°F. A longer time for cooling allows an ideal situation for bacterial growth. This has been shown to be the major contributing factor in many foodborne illnesses.
- Equipment - Good Repair and Proper Adjustment
Observation: Delfield under counter reach-in cooler unit was observed in a state of disrepair and unable to maintain proper cold holding temperatures of 41F or below during peak operation hours of lunch service. PHF items stored in the reach-in were at 41F or below. Ambient air temperature of unit is at 48F. Per PIC, PHF items are stored in the WIC between service hours and unit will be replaced as soon as possible. EHS suggested keeping food items stored in unit in individual ice baths in order to ensure proper cold holding temperatures are maintained.
Correction: Repair the Delfield 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. If unable to repair the unit, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: Hood system and floor area underneath fryer, stove, and oven in the kitchen noted in need of cleaning. Observed accumulations of grease and food debris.
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.
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01/22/2015 | Routine | |
Notes:
*The Delfield under counter cooler and the walk in cooler are NOT working properly. Do not store food that needs temperature control in these units until management can ensure they are working properly. Encourage the use of temperature logs for all cold holding equipment - check and log the internal temperature of food stored in these units. By doing this, employees will know quickly if equipment is not working properly.
*It was noted that there is an abundant build up of grease and debris on the backs of the equipment directly behind the steam table and grill. Also noted food, grease, debris on the floor between these pieces of equipment. Add this area to your regular cleaning schedule to ensure it is cleaned on a regular basis.
*VA will be updating to the new FDA Food Code in 2015. This will require a food safety certified manager on duty during all hours of operation. Contact the health department or private consultant for training and exam opportunities.
- Critical: Demonstration of Knowledge* (repeated violation)
Observation: The person in charge failed to state the required temperatures and holding times for the following conditions of potentially hazardous food: (1) Refrigerated storage, (2) Hot holding, (3) Cooling, and (4) Reheating.
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.
- Critical: Eating, Drinking, or Using Tobacco*
Observation: In use open drinking containers stored on counter/food prep surface that may contaminate food, food contact surfaces or utensils.
Correction: Employees may drink from a closed beverage container if the container is handled to prevent contamination of (1) The employee's hands (2) The container and (3) Exposed food clean equipment, utensils, and linens and unwrapped single-service and single-use articles.
- Critical: Food - Potentially Hazardous Food - Hot Holding* (repeated violation)
Observation: Greenbeans, mashed potatoes, baked apples hot holding at improper temperatures in the warmer unit and also in pots on the back cooking line.
Correction: Rapidly reheat the food to 165°F and maintain at 135°F or above through the hot holding period.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (repeated violation)
Observation: Food stored in the Delfield under counter reach in cooler, the walk in cooler, and the Tropicana reach in cooler was observed cold holding at improper temperatures
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below.
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10/29/2014 | Follow-up | |
Notes:
*All food, equipment, etc, must be stored at least 6 inches off the floor on shelving with legs (no crates) to allow easy cleaning.
*Need to have multiple food thermometers available for kitchen staff to use to monitor cooking and storage temperatures.
*Kitchen staff need to have some basic food safety knowledge such as proper cooking and holding temperatures. Suggest food safety training ASAP.
*Do not leave wet wiping cloths sitting around
- 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: (1) Refrigerated storage, (2) Hot holding, (3) Cooling, and (4) Reheating.
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.
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation*
Observation: Raw food of animal origin holding in a manner that may cause cross contamination of to ready-to-eat food (RTE). Observed raw ground beef stored in the top of the prep cooler next to RTE foods.
Correction: Separate raw foods during storage, preparation, holding, and display from raw RTE food including other raw food such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food.
- Food - Packaged and Unpackaged - Separation, Packaging, and Segregation
Observation: Observed that sugar was not protected from contamination because the lid was broken.
Correction: Prevent contamination by storing food in packages, covered containers (approved for food contact/storage, or wrappings.
- Gloves - Use Limitation
Observation: Single-use gloves while worn during multi-tasked food preparation. Observed employees moving from one task to another with out changing gloves.
Correction: Discard gloves when changing tasks and wash hands when changing from raw food to ready-to-eat (RTE) food preparation to prevent cross contamination. Single-use gloves shall be used for only one task such as working with RTE food or with raw animal food and used for no other purpose.
- Thawing
Observation: Improper methods used to thaw pork tenderloin. Observed tenderloin sitting in prep sink in standing water.
Correction: Thaw potentially hazardous foods by either of the following methods: 1. Under refrigeration that maintains food temperature at 41°F (45°F) 2. Completely submerged under running water at a temperature of 70°F or below with sufficient water velocity to agitate and float off loose particles in an overflow. Ready-to-eat food shall not exceed 41°F and raw animal foods shall not exceed 41°F for more than four hours 3. As part of the cooking process
- Critical: Food - Potentially Hazardous Food - Hot Holding* (repeated violation)
Observation: Greenbeans, mashed potatoes, baked apples hot holding at improper temperatures in the warmer unit and also in pots on the back cooking line.
Correction: Rapidly reheat the food to 165°F and maintain at 135°F or above through the hot holding period.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (repeated violation)
Observation: Food stored in the Delfield under counter reach in cooler, the walk in cooler, and the Tropicana reach in cooler was observed cold holding at improper temperatures
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking*
Observation: The prepared ready-to-eat (RTE) food in the refrigeration unit is not properly dated for disposition.
Correction: Mark the name and "consume by" date on the container of RTE foods at the time of preparation if the food is to be held for more than 24 hours. 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.
- Nonfood Contact Surfaces
Observation: The nonfood contact surface of the cabinet under the food prep sink at the grill area is not designed or constructed to be easily cleanable.
Correction: Alter or replace this item to provide a surface that is free of unnecessary ledges, projections, and crevices.
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles
Observation: Clean utensils were observed stored with the food-contact surface facing upward.
Correction: Store equipment and utensils covered or inverted to prevent contamination.
- Handwashing - Using a Handwashing Lavatory
Observation: The both handwashing sinks located in the kitchen were blocked with a bucket or container, 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 containers and leave the sinks open and unblocked.
- Hand Drying Provision
Observation: No disposable towels were provided at the hand washing sinks 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.
- Lighting, Intensity (repeated violation)
Observation: Less than 50 foot candles of light was noted in the food preparation areas.
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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09/15/2014 | Routine | |
To avoid the the hot and cold holding critical risk factors use time 6 hrs on <70 deg F then discard & 4 hrs on > 70 deg F then discard. The discard times must be noted on or by the PHF's.
- Food Storage - Clean and Dry Location
Observation: Food stored on the floor or food stored less than 6" above the floor.;Elevate food storage onto approved shelving with minimum 6" legs or casters.
- Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site)
Observation: Chicken & beans hot holding at improper temperatures.
Correction: Rapidly reheat the food to 165°F and maintain at 135°F or above through the hot holding period.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: Tenderloin 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.
- Outer Openings - Protected
Observation: Outer opening of the food establishment is not protected against entry of insects and rodents. Area around A/C unit in kitchen has gaps to outside.
Correction: Protect the food establishment against the entry of insects and rodents by 1. Filling or closing holes and other gaps along floors, walls, and ceilings, 2. Closed, tight fitting windows, and 3. Solid, self-closing, tight-fitting doors. Insects and rodents are vectors of disease-causing microorganisms which may be transmitted to humans by contamination of food and food-contact surfaces.
- Lighting, Intensity
Observation: Less than 50 foot candles of light was noted in the food prep.
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
- Physical Facilities in Good Repair
Observation: Ceiling in kitchen missing ceiling tiles is not maintained in good repair
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
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07/09/2013 | Routine | |
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