The operator provided metal probe thermometers, chlorine test strips and an Employee Health policy at this time.
- Food Storage - Prohibited Areas
Observation: Food storage under lines on which water has condensed ( in the side Sprinkler room/pantry storage room).
Correction: Relocate food storage to an approved area or shield the lines to intercept potential drips.
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03/11/2016 | Routine | |
The operator provided metal probe thermometers, chlorine test strips and an Employee Health policy during today's inspection.
- Food Storage - Clean and Dry Location
Observation: Food stored on the floor or food stored less than 6" above the floor ( Boxed cereals and single service items were observed stored directly on the floor in the pantry side Sprinkler room/pantry storage area) ;Elevate food storage onto approved shelving with minimum 6" legs or casters.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: Packaged butters and cream cheese, offered on the breakfast buffet were cold holding at improper temperatures. Also noted were packaged butters stored in the pantry refrigerated compartment of the Kenmore reach-in cooler with elevated product temperatures. The operator will examine the new breakfast layout to achieve product temperatures of 41 degrees F or below for those items that will again be refrigerated, at a later time. The operator voluntarily discarded the packaged butters and cream cheese packets.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
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09/09/2015 | Routine | |
New cooler has been purchased.
Ambient air temperature observed at 30 degrees F. Product inside observed at 31-35 degrees F.
No violation noted during this evaluation. | 03/30/2015 | Other | |
Will return Wednesday to pick up data logger cooler.
Provided and discussed FDA form 1-B.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (repeated violation)
Observation: Butters & cream cheese in containers on the counter and few items in the whirlpool reach-in cooler cold holding at improper temperatures. New set-up has been implemented to hold butter/cream cheese on the counter, however this set-up does not hold product at 41 F or below. A few items in the whirpool reach-in cooler were slightly elevated. This may be due to an overstocking issue. Data logger placed in this cooler to monitor cooler, over the next few days.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
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03/16/2015 | Routine | |
A new method should be implemented on the way the butter/cream cheese are being held. Placing the bowl on ice will not maintain the temperature. Call inspector about new set up.
- Critical: Food - Potentially Hazardous Food - Cold Holding*
Observation: Cream cheese and whipped butter on the counter (which are not discarded at the end of breakfast) were observed with elevated food temperatures.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
- Handwashing - Using a Handwashing Lavatory - No Other Purpose
Observation: The handwash station in the pantry is being used to dump coffee.
Correction: The handwash facility identified above is to be used for washing hands only
- Floor and Wall Junctures, Coved, and Enclosed or Sealed (repeated violation)
Observation: Floor and wall juncture in the pantry not sealed. (underneath table holding coffee pot)
Correction: Seal floor and wall juncture in rooms where water flush cleaning methods are used.
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08/27/2014 | Routine | |
Cold and hot items are discarded at the end of breakfast.
- 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 and 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.
- Floor and Wall Junctures, Coved, and Enclosed or Sealed
Observation: Floor and wall juncture in pantry not sealed. Repair wall, where dish machine once was.
Correction: Seal floor and wall juncture in rooms where water flush cleaning methods are used.
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02/25/2014 | Routine | |
- Warewashing - Manual Warewashing, Sink Compartment Requirements
Observation: Employees are using an alternative manual warewashing method that has not been approved by the health department.
Correction: Discontinue use of this alternate warewashing method until it can be reviewed and approved by the regulatory authority.
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08/13/2013 | Routine | |
Facility has adequate metal stem thermometer, quaternary ammonium test kit, and employee health policy in place.
Soap/paper towels were moved from the pantry during remodeling. These items should be placed back in the kitchen so employees may be able to wash hands.
Post procedures for cold/hot items that are discarded after breakfast each morning once remodeling is done.
Items listed above should be done immediately.
- Critical: Eating, Drinking, or Using Tobacco* (corrected on site)
Observation: In use open drinking containers stored in a manner 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.
- Handwashing - Using a Handwashing Lavatory
Observation: The handwashing facility located at the pantry is blocked, preventing access by employees for easy handwashing. Leave door closed to allow easy access for employees to wash hands.
Correction: Access to the handwashing facility identified above is to be available during all hours of operation.
- Handwashing Cleanser - Availability (repeated violation)
Observation: Soap was not provided at the hand washing lavatory in the pantry.
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.
- Hand Drying Provision
Observation: No disposable towels were provided at the hand washing lavatory in the pantry.
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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02/08/2013 | Routine | |
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