| No violation noted during this evaluation. | 10/07/2015 | Routine | |
The operator provided a metal probe thermometer and quat test strips during today's inspection. The Employee Health policy (FDA Form 1B) was issued and discussed witth the GM at this time.
- Critical: Employee Health*
Observation: Employees or applicants are not aware of the reporting procedures concerning information about their health and activities if they are suspected of causing, or being exposed to a confirmed disease outbreak caused by Salmonella Typhi, Shigella spp., Escherichia coli O157:H7, Hepatitis A virus or Norovirus
Correction: Have the license holder require employees or applicants report to the person in charge if they meet one or more of the following high-risk conditions: Is suspected of causing, or being exposed to, a confirmed disease outbreak caused by S. Typhi, Shigella, Escherichia coli O157:H7, Hepatitis A virus or norovirus
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Packaged eggs and a gallon container of milk, in the pantry True reach-in cooler were cold holding at improper temperatures ( milk- 51F- 52F and packaged eggs-45F). The operator rapidly cooled the TCS food products)
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
- 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 (Triplet Plus detergent-sanitizer).
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.
|
04/06/2015 | Routine | |
The GM was given information concerning available detergent-sanitizers and the use of time-in-lieu of temperature for select continental breakfast buffet food items. In addition, the GM will provide additional food safety training to the Pantry food worker.
Note: the operator provided a metal probe thermometer and quat test strips during today's inspection.
- Person in Charge
Observation: Employees are not properly sanitizing cleaned multiuse equipment and utensils.
Correction: Ensure employees are properly sanitizing cleaned equipment and utensils before they are reused, through routine monitoring of solution temperature and exposure time for hot water sanitizing, and chemical concentration, pH, temperature, and exposure time for chemical sanitizing.
- Hair Restraints - Effectiveness
Observation: The female food worker was 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: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: Carafes of milk and packets of whipped butter on the continental breakfast buffet, and milk and hard-boiled eggs in the pantry reach-in cooler were cold holding at improper temperatures (carafes of milk-57F, whipped butter-67F, hard-boiled eggs-45F)
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
- Warewashing - Manual Warewashing, Sink Compartment Requirements (repeated violation)
Observation: Employees are using a 2-compartment sink for warewashing of euipment and utensils in a manner that does conform to the approved conditions.
Correction: Alter the current warewashing process so that it conforms to the approval conditions that were previously established.
|
09/10/2014 | Routine | |
The operator provided a probe thermometer, quaternary ammonium test strips and an Employee Health policy during today's inspection. Time-in-lieu of temperature is currently being utilized for the hot and cold breakfast buffet food items offered within the 4 hour breakfast hours.
A discussion on the use of a detergent sanitizer with a two compartment sink for warewashing occurred at this time.
- Warewashing - Manual Warewashing, Sink Compartment Requirements (repeated violation)
Observation: Employees are using a 2-compartment sink for warewashing of utensils and equipment in a manner that does conform to approved conditions.
Correction: Alter the current warewashing process so that it conforms to the approval conditions that were previously established.
|
02/04/2014 | Routine | |
The operator provided a metal probe thermometer to evaluate food product temperatures during today's inspection. Adequate sanitization procedures, processes and sink requirements were discussed with the person-in-charge/the General Manager. Employee Health policy documents were discussed and issued a this time.
***All critical violations are to be corrected in 10 days and non critical violations within 30 days.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (repeated violation)
Observation: Milk in the True reach-in cooler was observed cold holding at improper temperatures.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
- Temperature Measuring Devices
Observation: There was no temperature measuring device located in the Americana reach-in cooler/freezer unit, located in the Employee Break area.
Correction: Provide a temperature measuring device in all hot or cold holding equipment used to store potentially hazardous foods so that employees can routinely monitor the ambient air temperature.
- Warewashing - Manual Warewashing, Sink Compartment Requirements
Observation: Employees are using a 2-compartment sink for warewashing of pans and equipment. The 2-compartment sink has not been approved for this purpose.
Correction: Discontinue use of the 2-compartment sink for warewashing since it's use has not been approved by the regulatory authority.
- 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 quaternary ammonium test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
- Kitchenware and Tableware
Observation: The breakfast buffet forks and spoons were found displayed with the food or lip-contact surface facing upward.
Correction: Store the single service forks and spoons with food or lip-contact surface facing downward to prevent contamination prior to use.
- Handwashing Signage/Handwashing Facilities (corrected on site) (repeated violation)
Observation: A sign or poster that notifies food employees to wash their hands is not provided at all lavatories used by food employees ( the food prep/pantry area).
Correction: Provide a sign or poster that notifies food employees to wash their hands at all handwashing lavatories used by food employees.
|
07/12/2013 | Routine | |
Non-critical violation must be corrected within 30 days.
- Handwashing Signage/Handwashing Facilities (repeated violation)
Observation: A sign or poster that notifies food employees to wash their hands is not provided at all lavatories used by food employees
Correction: Provide a sign or poster that notifies food employees to wash their hands at all handwashing lavatories used by food employees.
|
12/17/2012 | Routine | |
Quaternary sanitizer in use for pans and utensils. Test kit is needed to monitor concentration.
Only precooked eggs and sausage products are served.
All refrigerators and freezers require a temperature measuring device in order to monitor the ambient air temperature.
Above listed non-critical violation must be corrected within 30 days.
- 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 Quaternary sanitizer test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
|
12/13/2010 | Routine | |
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