great job of maintaining proper food temperatures.
- Equipment - Cutting Surfaces (corrected on site)
Observation: The cutting board(s) along the dish area are heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition. Observed red cutting board that is heavily scratched. PIC removed.
Correction: Resurface or discard and replace the cutting boards to provide a food contact surface that is smooth, easily cleaned and sanitized.
- Non-Food Contact Surfaces
Observation: The nonfood contact surface of the oven has accumulations of grime and debris. Observed heavy carbon and debris build up inside oven.
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Critical: Equipment and Utensils - Hot Water and Chemical Sanitizing* (corrected on site)
Observation: When tested, no sanitizer or a low concentration of chemical sanitizer was found in the wiping cloth bucket storing wiping cloths used on food contact surfaces.Observed low or no concentration of sanitizer in wiping buckets along cook area. PIC changed out buckets and filled with new sanitizer.
Correction: Provide Quat at proper concentration of 200 ppm and immerse or expose food contact surfaces to sanitizing solution for adequate time.
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03/07/2016 | Routine | |
- Critical: Cooling* (corrected on site) (repeated violation)
Observation: Observed cooked noodles at 80-117°F in the walk-in cooler. Noodles were cooked early in the morning.
Correction: Corrected by getting the temperature below 50°F within 15 mins.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils* (corrected on site)
Observation: Observed food particles on the slicer.
Correction: Cleaned.
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10/20/2015 | Risk Factor | |
Time control used on foods. Food is out from 11 to 2 then discarded.
No violation noted during this evaluation. | 06/04/2015 | Risk Factor | |
Ok to permit.
- Physical Facilities in Good Repair (repeated violation)
Observation: Observed the floor near the ovens and under the kettles not smooth and easily cleanable.
Correction: Repair.
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02/05/2015 | Follow-up | |
- Food Storage - Clean and Dry Location
Observation: Observed cases of chips stored on the floor in the dry storage area.
Correction: Store 6 inches off floor.
- Critical: Cooling* (corrected on site) (repeated violation)
Observation: Observed a pan of peas that was cooked the previous night at 45°F in the walk-in cooler.
Correction: Discarded.
- Equipment - Non-Food Contact Surfaces and Utensils
Observation: Observed food debris on the can opener blade and holder.
Correction: Clean and sanitize
- Critical: Equipment and Utensils - Before Use After Cleaning*
Observation: Observed the wash temperature at 155°F and the data plate stated minimum temperature of 160°. Final rinse was good but then started decreasing rapidly in temperature.
Correction: Machine shut down until repaired.
- Physical Facilities in Good Repair (repeated violation)
Observation: Observed the floor near the ovens and under the kettles not smooth and easily cleanable.
Correction: Repair.
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02/04/2015 | Routine | |
Cooling procedures were being followed and were working.
No violation noted during this evaluation. | 10/31/2014 | Follow-up | |
Also observed personal drinks on work tables, Styrofoam cups being used for scoops, dirty sink and wall behind the dish machine.
Would like an email as to how the cooling issue will be handled.
- Critical: Hands - When to Wash* (corrected on site)
Observation: Observed an inmate worker return to the kitchen after taking a drink without taking his gloves off and washing his hands.
Correction: Hands must be washed after leaving kitchen and gloves must be changed. Discussed with management.
- Critical: Cooling* (corrected on site)
Observation: Observed cooked bake beans at temperatures between 44 and 48°F in the walk-in cooler. These beans had not been properly cooled.
Correction: Product was discarded.
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10/22/2014 | Risk Factor | |
Sanitizer at 3 part sink was empty - sink not in use at the time. Make sure sanitizer is replenished before use and at 200 ppm Quat (check with your test strips).
8 meals left over from late meal last night were still in a warmer at 100°F - these trays should have been discarded last night.
Employees was in process of mopping WIC - air temp was 50-52°F - Food temps were high @41-43°F. Check temps in this unit every 1/2 hr until you are certain air temp has stabilized at <42°F. Recommend avoiding leaving the door open while cleaning.
- Critical: Eating, Drinking, or Using Tobacco* (corrected on site)
Observation: Employee eating in food prep area.
Correction: Discussed with employee and manager. Employees must leave the work areas to eat and wash hands in the kitchen handsink before returning to work.
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07/02/2014 | Risk Factor | |
Discussed dishwash procedure - must make sure that all surfaces of the wares and inmate trays are exposed to the wash and sanitizing rinse cycle water spray. When trays are stacked or laid on the rack with the food contact surface up the spray cannot contact all surfaces. Recommend dishwasher racks designed for use with the trays that you are using.
Also discussed the need to remove damaged pans and lids from kitchen - no longer easily cleanable.
- Critical: Cooling* (corrected on site)
Observation: Four large plastic containers of Navy Bean soup in the walk in cooler were >41°F. (43.6, 42.4, 42.6°F). The soup was left over from last night and did not cool from 135°F to 41°F within 6 hours. Soup was the warmest in the center with temperatures dropping to about 41°F at the outside edges. Other foods in the walk in cooler were <41°F.
Correction: PIC discarded the soup in all 4 containers. Cool TCS food from 135°F to <42°F within 6 hours and from 135°F to < 71°F within the first 2 hours.
- Critical: Ready-to-Eat - Potentially Hazardous Food - Disposition* (corrected on site)
Observation: Sliced bologna in a pan date marked 3-20 (11 days ago).
Correction: PIC discarded. Hold sliced deli meats that are not in the original packaging no longer than 7 days in a refrigerator.
- Equipment and Utensils - Multiuse, Characteristics
Observation: The food contact surface of the slicer pusher is split and no longer easily cleanable. One rubber "foot" of the slicer is missing - cardboard is used to hold that side of the slicer up.
Correction: Repair or replace the slicer pusher to permit easy cleaning and prevent the migration of deleterious substances, or transference of colors, odors, or tastes to food. Remove cardboard and replace rubber foot.
- Equipment - Non-Food Contact Surfaces and Utensils (repeated violation)
Observation: Interior of ice bin is not clean.
Correction: Clean ice bin as often as necessary to preclude build up of mold and/or mildew.
- Critical: Backflow Prevention, Air Gap*
Observation: Rinse hose at 3 part sink hangs below the flood rim of the sink. If this direct connection exists between the drinking water system and a source of contaminated water during times of negative pressure, contaminated water may be drawn into and foul the entire system.
Correction: Provide an air gap with a diameter that is at least twice the diameter of the water supply inlet and not less that 1 inch for proper backflow prevention by the air gap. PIC will order new spring for the rinse hose and make sure that the hose cannot hang below the sink flood rim.
- Physical Facilities in Good Repair
Observation: Floor under steam jacket kettles, in walk in freezer and walk in cooler (milk and produce) is damaged and no longer easy to clean.
Correction: Repair floor.
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03/31/2014 | Routine | |
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils* (corrected on site)
Observation: Found soiled food contact surfaces on food processor, slicer and steam jacket kettle valve.
Correction: PIC had these food contact surfaces cleaned and sanitized.
- Equipment - Non-Food Contact Surfaces and Utensils (repeated violation)
Observation: Interior surfaces of ice bin is not clean.
Correction: PIC scheduled ice bin for cleaning tonight.
- Critical: Equipment and Utensils - Hot Water and Chemical Sanitizing* (corrected on site)
Observation: Dishmachine final rinse did not reach 180 F and did not turn temp tape black to indicate adequate sanitizing of wares.
Correction: Some dish racks are damaged and do not trigger rinse. Damaged racks were removed from area. There are enough trays that are not damaged that the machine can continue to be used. PIC will visually monitor temps on machine and order new racks.
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12/30/2013 | Risk Factor | |
Quat 200ppm at 3 part sink.
PIC will recheck WIR (2) temp again in 1-2 hours. If temperature isn't Dishmachine not in use during inspection. PIC will run temperature tape when machine is used later today and email results.
No violation noted during this evaluation. | 09/12/2013 | Risk Factor | |
- Critical: Eating, Drinking, or Using Tobacco* (corrected on site)
Observation: Observed open drinks in use by workers in kitchen.
Correction: Corrected by discarding drinks. If employee drinks are allowed while working the drinks must be in a covered cup with a straw and handled to avoid contamination of hands, foods and wares.
- Equipment - Non-Food Contact Surfaces and Utensils
Observation: Interior of ice bin not clean.
Correction: Clean often.
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05/14/2013 | Risk Factor | |
- Critical: Cooling* (corrected on site)
Observation: Two pans of vegetable soup from yesterday were 55 and 50 degrees in walk-in refrigerator.These had not cooled from 135 to 41 degrees in 6 hours or less as required.
Correction: Corrected by discarding soup. Check food temperatures.
- Equipment - Good Repair and Proper Adjustment
Observation: 1. Deep fat fryer is no longer used and is hard to clean around, observed grease build up between fryer and other equipment and on floor under fryer. 2. Also, some dish racks are worn and do not trigger final rinse of dishmachine properly.
Correction: 1. Remove equipment that is no longer used. 2. Replace damaged dish racks - instruct employees to monitor dishmachine temperatures to ensure all wares are sanitized.
- Critical: Backflow Prevention, Air Gap*
Observation: Rinse hose at dishmachine sink hangs below floor rim of sink.
Correction: Correct by replacing spring.
- Physical Facilities in Good Repair
Observation: Painted floor is chipped and uneven in places.
Correction: Floor should be easily cleanable and not allow water to pool.
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02/05/2013 | Routine | |
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