Reviewed menu. Only raw product is chicken. Discussed cooking temperatures. Minimal to no cooling done. Discussed cooling methods. Items on cold bar are put out during lunch service from 10:00am to 2:00pm and temperatures are checked throughout to make sure within proper temps. Temperature logs observed for food as well as equipment. Good use of date marking and glove use and hair restraints. PIC from CBM knowledgeable.
- Equipment - Good Repair and Proper Adjustment
Observation: The door gasket to the Warmer in the Service area is in poor repair.
Correction: Repair or replace the door gasket in accordance with the manufacturer's specifications.
- Equipment - Good Repair and Proper Adjustment
Observation: Wash gauge on dishmachine observed not working properly. (dish label read > 160 degrees but gauge only read 130 degrees)
Correction: Repair the wash gauge 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 gauge, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
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03/10/2015 | Routine | |
Discussed:
Cooling methods
Floors throughout kitchen are noted in need of being replaced
Ensure that dishes are allowed to completely dry before stacking
Vents above cooking equipment appear to be in disrepair
Wall in dishwashing area noted in need of cleaning and painted.
- Handwashing - Using a Handwashing Lavatory (corrected on site)
Observation: The handwashing facility located in the back of the kitchen and in the dish washing area were blocked, 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 equipment preventing its use.
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07/24/2014 | Risk Factor | |
Wash temp 165, Rinse temp 192, Pressure 30 psi.
No violation noted during this evaluation. | 02/11/2014 | Follow-up | |
Dish machine - Wash 168 degrees, Rinse 188 degrees, pressure 35 psi. Form 1-B signed and in file. Temperature tape did not change appropriate color indicating sanitization. Recommend sanitizing in 3 compartment sink until machine is repaired. Very good hand washing observed.
- Warewashing - Mechanical Warewashing Equipment, Sanitization Pressure
Observation: Observed that pressure gauge for the high temperature warewash machine was above 25 PSI.
Correction: Recommend repairing dish machine to provide presure of 15 to 25 psi. Temperature parameters for dish machine were meeting criteria for specified on data plate. Recommend sanitizing using 3 compartment sink until repaired.
- Critical: Equipment and Utensils - Before Use After Cleaning* (corrected on site)
Observation: Observed high temperature dish machine not sanitizing equipment.
Correction: Recommend sanitizing equipment in 3 compartment sink after washing until dish machine is effectively sanitizing equipment. Temperature parameters were meeting criteria specified on data plate.
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02/04/2014 | Routine | |
Quat sanitizer 0 - 100 ppm. Dish machine 150 degrees, Rinse 188 degrees, pressure 35 psi. Temperature tape changed color indicating effective sanitizing of equipment. Recommend having pre-mix system serviced as soon as possible and manually mixing sanitizing solution until repaired. No equipment was sanitized with the solution at the time. New batch mixed manually to 200 ppm.
- Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site)
Observation: Observed noodles (86 degrees) and vegetable noodle soup (127 / 122 degrees) in staff dining section not hot holding at proper temperatures.
Correction: Recommend discarding the food and ensuring that potentially hazardous foods for hot holding are maintained at 135°F or above to inhibit the growth of harmful bacteria.
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10/21/2013 | Risk Factor | |
Dish machine Wash temp 150, Rinse temp 188. 3 compartment sink quat sanitizer ~ 400 ppm. Form 1-B signed. Hand washing observed. Discussed cooling in smaller portions and using methods such as ice baths or ice wands to help speed cooling. Items may be placed in freezer to help serve this purpose. Discussed putting items in to cooler immediately after prepping. Discussed time control plan requirements if facility chooses to use this. Recommend fixing leak above 3 compartment sink and resurfacing floors in dry storage area.
- Critical: Cooling* (corrected on site)
Observation: Observed beans and containers of rice not being adequately cooled to prevent the growth of harmful bacteria.
Correction: Recommend cooling 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. Food was discarded by PIC.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: Observed ham, bologna, diced ham and diced turkey cold holding at improper temperatures.
Correction: Recommend relocating food to a refrigeration unit that is capable of maintaining food storage at 41°F or below.
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07/22/2013 | Risk Factor | |
Curtains added, temperature gauge replaced, pressure gauge replaced.
Facility will switch to single service items for inmates until repaired. For items that must be washed and sanitized, recommend cleaning in 3 compartment sink and sanitizing in dish machine. Temperature tape changed color indicating effective temperature for hot water sanitizing rinse. .
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: Observed dish machine without tight fitting doors.
Correction: Recommend repairing dishmachine and keeping all equipment in good repair.
- Warewashing - Mechanical Warewashing Equipment, Wash Solution Temperature (repeated violation)
Observation: Observed dish machine not meeting minimum wash temperature.
Correction: Recommend providing a minimum of 160 degree wash solution temperature for conveyor style hot water dish machine.
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03/12/2013 | Follow-up | |
Quat ~ 250 ppm. Wash basin 111 degrees. Dish machine Wash 152 degrees, rinse 182 degrees, Pressure 5 psi? Facility cooks, cools and reheats for hot holding. EHS will return with temperature tapes to verify sanitizing of equipment with dish machine.
- Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site)
Observation: Observed beans hot holding at 118 degrees.
Correction: Recommend reheating beans to 165 degrees and hot holding at 135 or above to prevent rapid growth of potentially hazardous bacteria.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Observed turkey ham and diced chicken cold holding at improper temperatures (51 degrees and 47/48 degrees respectively). Food was prepped at 3 am.
Correction: Recommend discarding foods and cold holding all potentially hazardous foods at 41 degrees or below.
- Equipment - Good Repair and Proper Adjustment
Observation: Observed dish machine without internal curtains, door not tight fitting and pressure and temperature gauge appearing not to function properly.
Correction: Recommend repairing dishmachine and keeping all equipment in good repair.
- Warewashing - Mechanical Warewashing Equipment, Wash Solution Temperature
Observation: Observed dish machine not meeting minimum wash temperature.
Correction: Recommend providing a minimum of 160 degree wash solution temperature for conveyor style hot water dish machine.
- Critical: Backflow Prevention Device, When Required*
Observation: Observed spray nozzle not equipped with appropriate backflow for continuos pressure.
Correction: Recommend providing backflow protection designed for continuous pressure to protect water line.
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02/05/2013 | Routine | |
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