Food suppliers are Sysco and Heartland. EHSS discussed the following with the manager:
1. Employee Health, Form 1B is used and reviewed by all employees.
2. Datemarking all RTE items in the RIC for no more than 7 days.
3. Reviewed setting up the 3 compartment sink and ensuring steramine sanitizer remains at 200ppm.
4. EHSS assisted in the development of a time control plan for milk, waffle batter, and cream cheese.
- Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site) (repeated violation)
Observation: Sausage (128°) on the breakfast bar 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)
Observation: Whipped cream (48°) cold holding at improper temperatures on the breakfast bar.
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: Time as a Public Health Control* (corrected on site) (repeated violation)
Observation: No written procedures for the use of time as a public health control with potentially hazardous foods.Milk, waffle batter, and cream cheese for which time rather than temperature is being used as a control was not labeled or otherwise marked with a 4 hour cook, serve or discard by time.
Correction: Provide written procedures for the use of time as a public health control. The procedures must include the following steps or practices: a. Food must be marked with the time within which it must be cooked, served or discarded. b. The food is served or discarded within four hours from the time when the food is removed from temperature control c. Food in unmarked containers or packages, or for which the time expires is discarded and d. Written procedures are maintained in the food establishment and made available to the regulatory authority upon request e. Once time is implemented as a control measure for potentially hazardous food, no other measures may be substituted. Clearly label or otherwise mark the food with a 4-hour cook-serve or serve by time.
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12/16/2015 | Risk Factor | |
| No violation noted during this evaluation. | 06/02/2015 | Follow-up | |
Food Supplier is Sysco and Heartland. All foods come precooked. Discussed Employee Health, Form 1B is used, recommend reviewing and having food employees sign. Discussed cooling and reheating procedures. Discussed reheating and hot holding temperatures. Discussed cleaning and sanitizing food contact surfaces and utensils at least every 4 hours. Reviewed time as a public health control plan where time without temperature control is used.
- Hair Restraints - Effectiveness
Observation: Employees 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 - Hot Holding* (corrected on site)
Observation: Turkey Sausage hot holding at improper temperatures. Observed Turkey Sausage holding at 111°.
Correction: Hot hold potentially hazardous food at 135°F or above to inhibit the growth of harmful bacteria.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (corrected on site)
Observation: The prepared ready-to-eat (RTE) Sausage Patties & Omlets in the refrigeration unit are 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.
- Critical: Time as a Public Health Control* (corrected on site)
Observation: Cream Cheese and Waffle Mix for which time rather than temperature is being used as a control was not labeled or otherwise marked with a 4 hour cook, serve or discard by time.
Correction: Discard food that is not cooked and served or served if ready-to-eat within 4 hours from the point in time when the food is removed from temperature control. Clearly label or otherwise mark the food with a 4-hour cook-serve or serve by time. EHS provided time control plan to the Person in Charge (PIC).
- Sanitizing Solutions, Testing Devices (repeated violation)
Observation: There is no properly working test kit provided in the facility for monitoring the concentration of the chemical sanitizing solutions. No test strips were vailable to measure the concentration of Steramine Sanitizer Solution.
Correction: Obtain a sanitizer test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
- Equipment - Cooking and Baking Equipment
Observation: The cavity of the microwave oven is observed soiled.
Correction: Using the manufacturer's recommended cleaning procedure, clean the microwave oven at least every 24 hours.
- Handwashing Signage/Handwashing Facilities
Observation: A sign or poster that notifies food employees to wash their hands is not provided at all lavatories used by food employees. No handwashing sign available in the restroom used by employees.
Correction: Provide a sign or poster that notifies food employees to wash their hands at all handwashing lavatories used by food employees.
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05/20/2015 | Routine | |
Abbreviations: RIC-reach-in cooler, RIF-reach-in freezer, PIC-person in charge
Discussed the following with the PIC:
1. Attending a food safety training course.
2. Using time as a public health control for some of the items (cream cheese, milk, waffle mix) on the breakfast bar or providing equipment that is able to maintain the foods at or below 41F.
Observed the overall facility clean and well maintained.
- 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) 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 - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: The following foods cold holding at improper temperatures on the breakfast bar: milk-50F,cream cheese-64F, waffle mix-65F. The breakfast attendant stated that any leftover cold foods are placed back into the refrigerator when the breakfast ends (10:00 AM) The PIC agreed to discard these foods when breakfast ends since these items were placed onto the bar at 6:00 AM.
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below.
- Temperature Measuring Devices - Food
Observation: The food temperature measuring device (degrees F) is not accurate. Observed only meat thermometers, scaled in 10 degree increments, available to measure internal temperatures of food.
Correction: Provide a temperature measuring device that is accurate within +/- 2 degrees Fahrenheit in the intended range of use.
- 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.
- Non-Food Contact Surfaces
Observation: The nonfood contact surface of the breakfast cart on wheels and the stainless steel storage pans (nonfood contact) has accumulations of food debris.
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Plumbing System Maintained in Good Repair
Observation: The sink basin in the kitchen is slow to drain.
Correction: Plumbing systems and components shall be maintained in good repair.
- Handwashing Cleanser - Availability (repeated violation)
Observation: Soap was not provided at the hand washing lavatory in them employee restroom.
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 employee restroom.
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
- Critical: Sanitizer - Criteria/Chemicals for food contact* (corrected on site)
Observation: The quaternary sanitizing solution (Quat tablets) being applied to food contact surfaces in the 3 compartment sink is too strong does not meet the requirements of 40 CFR 180.940. The quaternary sanitizer concentration measured at 400ppm.
Correction: Utilize only quaternary sanitizer that meet the requirements of 40 CFR 180.940 when applying to food contact surfaces. The required concentration is 200ppm.
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06/25/2014 | Routine | |
Breakfast served in recently renovated area, clean and well organized.
- Temperature - Food Temperature Measuring Devices - Provided
Observation: Observed thermometer not available in reach-in cooler.
Correction: Recommend thermometers be available in all cooling units.
- Toilet Room Receptacle Covered
Observation: Observed trash container in ladies bath without top.
Correction: Recommend trash container in ladies bath have cover/top.
- Handwashing Cleanser - Availability
Observation: Observed hand soap not available at hand sink in kitchen.
Correction: Recommend hand soap be available at all hand sinks to properly wash hands.
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03/06/2014 | Routine | |
Breakfast not being served at time of inspection. 3 basin sink setup for wash/rinse/sanitize as needed. Fire extinguisher checked 7/2013. Very clean, well organized counter for self-service.
No violation noted during this evaluation. | 09/16/2013 | Risk Factor | |
Inspection for renovation of dining area and kitchen. Dining area renovation to include deck chairs at large table. Additional seating at tables. All surfaces smooth and easily cleanable. In kitchen new floor tiles, ceiling tiles and wall covering installed. Sanitizer in 3 basin sink 400 ppm. Reviewed Employee Health information, PIC requested copy in Spanish, copy provided. Juice machine- dual check valves attached to machine to prevent backflow of polluted water. New machine to be installed when relocation of food service is completed. Photos and documentation indicates machine will meet backflow prevention standards.
No violation noted during this evaluation. | 02/05/2013 | Follow-up | |
Follow-up visit for construction of new continental breakfast area. Anticipate construction to be completed 1/15/2013. Manage to contact Health Department at 365-4339 to do inspection prior to new area opening. Distributed hand washing sign. Discussed Serv-Safe certification. Hot holding foods such as link sausage should be held at 135 degrees or higher. Recommend spreading food to allow for better hot holding. Food discarded.
- Critical: Employee Health*
Observation: Discussed employee health information and distributed Form 1-B to food service staff.
Correction: Recommend information be available to employees for review.
- Critical: Food - Potentially Hazardous Food - Cold Holding*
Observation: Observed milk at temperature above 41 degrees.
Correction: Recommend keeping ice in bin to keep milk at safe temperature. Milk discarded.
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12/20/2012 | Routine | |
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