- Food - Packaged and Unpackaged - Separation, Packaging, and Segregation
Observation: Observed that chicken and potatoes in walk in was not covered to be protected from contamination because it was not in packages, covered containers, or wrapped.
Correction: Prevent CROSS-CONTAMINATION by storing food in packages, covered containers, or wrappings.
- Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site)
Observation: Swt baked potatoes on left hot holding line was at 113F, 127F and hot holding at improper temperatures. Based on the time items were placed in unit temperature was increase and to be monitored
Correction: Hot hold potentially hazardous food at 135°F or above to inhibit the growth of harmful bacteria.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Cut fruit (44F, 57F, 61F) and chicken (58F, 54F) in the salads observed cold holding at improper temperatures. Based on time products were placed on line EHS recommends either using time (with documentation) or maintain foods at 41F or below. Please note, time can not be used when serving HSP (pre-K) student. PIC utilized time. Based on information and process items are to be discarded by 14:00 or 14:50 and documentation in place
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.
- Sanitizing Solutions, Testing Devices
Observation: There is no properly working test kit provided in the facility for monitoring the concentration of the dishwasher heat sanitizing solutions.
Correction: Obtain a thermo/heat test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
- Critical: Warewashing - Manual & Mechanical Warewashing Equipment, Chemical Sanitization - Temperature, pH, Concentration & Hardness* (corrected on site)
Observation: Quaternary Ammonium sanitizing solution in wiping buckets observed below 200ppm used was not at an acceptable concentration. Manufacture requires 200ppm. Corrected to 200ppm.
Correction: Adjust the sanitizing solution to 200 parts per million or otherwise identified by manufacturer's recommendations.
- Refuse - Using Drain Plugs
Observation: The refuse container used to store refuse/recyclable has no drain plug. EHS observed that both the dumpsters do not have drain plugs.
Correction: Replace the drain plug to the refuse container. Recommend having dumpster replaced that have drain plugs in order to prevent water from settling and growing pathogens and prevent pest/rodent infestation.
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02/08/2016 | Routine | |
Facility cooks chicken from raw and has 2 pre-K students in school (HSP). PIC states no eggs are to be served. Precooked boiled eggs may be incorporated later in menu.. Also serves leftovers.
- Food Storage - Clean and Dry Location (corrected on site)
Observation: Food stored on the floor or food stored less than 6" above the floor. Observed 4 boxes on floor in dry storage. ;Elevate food storage onto approved shelving with minimum 6" legs or casters.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking*
Observation: The prepared ready-to-eat (RTE) foods in the refrigeration unit is not properly dated for disposition. EHS educated PIC in charge.
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.
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09/22/2015 | Routine | |
Facility was inspected during the lunch hour. Proper hair restraints and handwashing was observed. Temperatures were good as well and employee health policy is in place. Food workers answer food safety questions as presented.
- Gloves - Use Limitation
Observation: Single-use gloves while worn during multi-tasked food preparation. Two food workers were observed utilizing gloves for various task as moving boxes, breaking down boxes, opening boxes and then opening and handling food.
Correction: Discard gloves when changing tasks and wash hands when changing from raw food to ready-to-eat (RTE) food preparation to prevent cross contamination. Single-use gloves shall be used for only one task such as working with RTE food or with raw animal food and used for no other purpose. One worker corrected actions when educated and one did not.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils*
Observation: The following equipment food-contact surfaces were observed soiled to sight and touch: Deli slicer observed with food debris on blade.
Correction: Clean and sanitize these surfaces for food contact. Surfaces needs to be clean to sight and touch to prevent pathogen growth.
- Handwashing - Using a Handwashing Lavatory - No Other Purpose
Observation: The handwash station at the ice bin is being used as a dump station.
Correction: The handwash facility identified above is to be used for washing hands only
- Mops - Drying Mops
Observation: Mops hung with mop head facing upward. in utility sink.
Correction: Wet use maintenance items such as mops must be hung in a position that allows them to air dry so they are not allowed to grow contamination which can then be spread through the establishment at the next use and to ensure no contamination. Mops heads facing upward may contaminate the handle as it is dripping when drying..
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01/14/2015 | Routine | |
No violations at time of inspection. Facility looks clean and well organized.
No violation noted during this evaluation. | 09/18/2014 | Risk Factor | |
No violations at time of inspection
No violation noted during this evaluation. | 05/20/2014 | Risk Factor | |
No violations at time of inspection
No violation noted during this evaluation. | 11/08/2013 | Risk Factor | |
No violations at time of inspection, facility was very clean and well organized
No violation noted during this evaluation. | 06/04/2013 | Risk Factor | |
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