Owner was present at inspection, and EHS discussed proper dishwashing procedures. Operator may pursue the installation of a restaurant-grade dish machine with chlorine and detergent alarms.
- Critical: Eating, Drinking, or Using Tobacco* (corrected on site)
Observation: Staff were drinking from an open container in areas where they may contaminate food, clean equipment, utensils or other items needing protection.
Correction: Drinks in use in food prep, food storage, or dish handling areas must be in a cup with a lid and straw. Otherwise, all drinks must be consumed and stored in employee areas away from items which could be contaminated by spilled drinks. Drink was disposed at inspection.
- Critical: Warewashing - Manual & Mechanical Warewashing Equipment, Chemical Sanitization - Temperature, pH, Concentration & Hardness* (corrected on site) (repeated violation)
Observation: Staff were washing dishes at inspection, using soap water followed by a quick immersion in "chlorine water", followed immediately by free-running rinse with clean water. The rinse water was being run into the "chlorine water". There was no detectable chlorine in the "chlorine water", and improper wash/rinse/sanitize procedures would not allow adequate contact time for any sanitizer to have been effective.
Correction: Adjust the chlorine sanitizing solution to a level of 50-100 parts per million. Follow wash--> rinse--> sanitize--> air dry procedure. Wash dishes with hot soapy water, rinse under free-flowing hot water, IMMERSE COMPLETELY in chlorine sanitizer, and air dry. All dishes were re-sanitized at inspection.
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11/19/2015 | Routine | |
Assisted living facility serving meals for 19 residents. Operator is responsive and organized. Frequent 4-stage meal prep. No deficiencies noted. Operator is reminded to promptly reheat foods and hot hold them once they are removed from the refrigerator. Do not leave foods sitting on the stove when personnel are not present.
No violation noted during this evaluation. | 08/05/2015 | Routine | |
Reviewed with operator the requirements for wash/rinse/sanitize of dishes, and that the household dishwasher unit is not approved as a sanitizer (use chlorine sanitizer after dishes come out of dishwasher). Dishwashers for a commercial kitchens must meet very specific standards for sanitizing with heat, including wash, rinse, and plate sanitizing temperatures. They are not feasibly attained or verified with a household dishwasher. Operator had chlorine test strips on hand and was aware of the the required concentration for chlorine sanitizer.
There is a cat feeding area in the kitchen. Remove feeding station to living room and discourage cat from entering food prep areas.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Milk cold holding at improper temperatures in right hand refrigerator in men's kitchen.
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below. (Unit was turned down during inspection).
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10/15/2014 | Risk Factor | |
This facility is a small, assisted-living facility with a capacity of 19 residents. At inspection, there were 18 female and 5 male residents, with women housed upstairs and men downstairs. Two kitchens are on the lower level, as well as a dry storage area. Reminder to kitchen employees: wear gloves when preparing RTE foods, wear hair restraints, test sanitizer levels with a test kit, and ensure that foods to be held from lunch to supper will either be hot held at 135F or above, or they will be properly cooled and kept refrigerated until time to reheat. Do not leave food on the stovetop to reheat at the next meal. A cat is on the premises
- Critical: Hands - Preventing Contamination from Hands* (corrected on site)
Observation: Employees observed handling ready-to-eat (RTE) food with their bare hands.
Correction: Provide suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment to handle RTE food to prevent contamination from hands. Gloves (latex) were available onsite and were put into use immediately.
- 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 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: Chlorine sanitizing solution used was not at an acceptable concentration. No sanitizing cycle was in place for the dishes, as operator was using a household dishwasher's "sanitizing" cycle instead. Also, a spray bottle of chlorine sanitizer for using on food prep surfaces was found to be at >200ppm, bleaching the strip after testing.
Correction: Dishes coming out of the hosuehold dishwasher must be submerged in a chlorine sanitizer solution of 50-100 ppm. Install a dishpan at the 2CS as a sanitizing station. Air dry after sanitizing. Adjust the chlorine sanitizing solution in the spray bottle to 50-100ppm.
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06/25/2014 | Routine | |
Notes:
* Suggest removing the chemicals currently stored on shelves in the dry storage room to another location which would open up storage room for items currently stored on the floor.
*PIC installed new instant hot water heater under sink in kitchen.
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation*
Observation: Unwrapped or uncovered, open bag of sugar observed stored in the dry storage room.
Correction: Protect food from cross contamination by storing food in packages, sealed containers, or wrappings.
- Food Storage Containers - Identified with Common Name of Food (repeated violation)
Observation: Unlabeled food containers.
Correction: Label working containers with the common name of its contents. Consumers may be allergic to certain foods or ingredients. The mistaken use of an ingredient when the consumer has requested that it not be used may result in severe medical consequences. Liquid foods and granular foods may resemble cleaning compounds. The mistaken use of food from an unlabeled container could result in chemical poisoning.
- Food Storage - Clean and Dry Location (repeated violation)
Observation: Food stored on the floor or food stored less than 6" above the floor.;Elevate food storage onto approved shelving with minimum 6" legs or casters.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (repeated violation)
Observation: The prepared ready-to-eat (RTE) food in the refrigeration unit is 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.
- Premises - Maintaining Premises - Unnecessary Items and Litter (repeated violation)
Observation: Facility is storing unnecessary items to the operation or maintenance of the establishment in the dry storage room.
Correction: Remove all unnecessary items from the facility. The presence of unnecessary articles, including equipment which is no longer used, makes regular and effective cleaning more difficult and less likely. It can also provide harborage for insects and rodents.
- Critical: Animals - Prohibiting Animals* (repeated violation)
Observation: Cat was noted in the establishment. Bowl containing cat food was observed in the dry storage room.
Correction: Prohibit all live animals on the premises of the food establishment. Animals carry disease-causing organisms and can transmit pathogens to humans through direct and/or indirect contamination of food and food-contact surfaces. Animals shed hair continuously and may deposit liquid or fecal waste, creating the need for vigilance and more frequent and rigorous cleaning effort.
- Toxics - Presence and Use Restriction
Observation: Unnecessary poisonous or toxic materials found in the food establishment. Observed pesticide in dry storage room.
Correction: Remove unnecessary poisonous or toxic materials.
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07/30/2013 | Routine | |
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