The purpose of this visit was to conduct a routine inspection. Discussed dish washing procedures during today's visit. Employee health policy was assessed and found in compliance. Thank you for your time today.
- Critical: Sanitizers, 21 CFR Criteria for Food Contact
Observation: The concentration of the bleach solution was observed in excess of 200 ppm. This concentration exceeds the approved limits for use with food-contact surfaces of equipment and utensils in a foodservice establishment.
Correction: Maintain the concentration of bleach solution between 50-200 ppm. Verify concentration using the appropriate test kit. EHS PROVIDED TRAINING AND DILUTED CONCENTRATION TO 100 PPM.
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04/24/2015 | Routine | |
The purpose of this visit was to conduct a routine inspection. Chlorine sanitizer 3 vat sink: 100 ppm. Dishmachine activated thermolabel. Provided copy of date marking fact sheet to CFM and PIC. No hood cleaning documentation observed on hood. Discussion with PIC revealed hood had not been professionally cleaned for several years. She advised no grease is generated because precooked foods are reheated for service. Recommended hood be inspected by professional to verify hood cleaning is not required. NOTE: PLEASE REMEMBER TO PROVIDE SERVICE INVOICE FOR BEV AIR 2 DR FLATTOP COOLER TO HEALTH DEPT. WITHIN 10 DAYS..
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (corrected on site)
Observation: The following food item(s) were observed cold holding at improper temperatures using a calibrated food temperature measuring device: unopened containers of fruit salad labeled "Keep Refrigerated" in BevAir Flattop cooler.
Correction: Potentially hazardous foods (time/temperature control for safety food) shall be held cold at a temperature of 41°F or below. NOTE: Food determined to be out of temperature >4 hour, and was voluntarily disposed.
- Temp Meas Devices for Cold & Hot Hold Equipment, Present
Observation: There was no temperature measuring device located in the following cold or hot holding equipment: Bev AIr 2dr flattop cooler.
Correction: Cold or hot holding equipment used for the storage of potentially hazardous foods (time/temperature control for safety food) shall be designed to include and shall be equipped with at least one integral or permanently affixed temperature measuring device that is located to allow easy viewing of the device's temperature display.
- Equipment / Good Repair / Operation
Observation: The following refrigeration unit is not operating properly and is unable to maintain cold food at or below 41°F: BevAir 2 dr flattop cooler.
Correction: Repair/adjust the unit so it is able to maintain foods at or below 41°F. Do not use the unit to store potentially hazardous foods while it is not operating properly. NOTE: Provide copy of service invoice to Health Department within 10 days.
- Critical: Storage of Toxics, Not Above Food, Linens, Equip., Single-Svc. (corrected on site)
Observation: Observed that poisonous and toxic materials are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items: Spray window cleaner stored immedieately next to clean sanitized bowls and above canned food.
Correction: All poisonous and toxic materials shall be stored below food, equipment, utensils, linens, and single service items to prevent contamination. NOTE: PIC relocated window cleaner.
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12/18/2014 | Routine | |
The purpose of today's visit is to conduct a routine inspection.
The facility stops serving breakfast at 9 am on weekdays. All the leftover food from breakfast buffet is discarded after breakfast.
Please fax copy of fixing the dish machine within 10 days.
- Press Gauge (PSI) on Mechanical Warewashing, Scaled & Accurate within 14 PSI
Observation: The pressure gauge on the supply line for the hot water sanitizing rinse of the warewashing machine is not accurate. Observed the pressure gauge at 10 psi during rinse cycle. Per the data plate it sout 20+/20- 5 psi.
Correction: Pressure measuring devices that display the pressures in the water supply line for the fresh hot water sanitizing rinse shall have increments of 7 kilopascals (1 pound per square inch) or smaller and shall be accurate to +/-14 kilopascals (+/- 2pounds per square inch) in the 100-170 kilopascals (15-25 pounds per square inch) in the range indicated in the manufacturer's data plate. CALL A TECHINICIAN TO FIX THE DISH MACHINE.
- Sanitizer Test Kit Required (repeated violation)
Observation: There is no test kit located in the facility for monitoring the concentration of the chemical sanitizing solutions.
Correction: Obtain a BLEACH test kit.
- Critical: Sanitize / Hot Water / Mechanical/Thermolabel Test Verified (corrected on site)
Observation: Due to improper operation of the hot water, mechanical warewashing machine, the thermolabel did not turn black, indicating that food-contact surfaces of equipment and utensils are not being adequately sanitized. Observed final rinse temperature at 102F. Note: Manually sanitize dish machine.
Correction: Immediately discontinue use of the dishmachine. Repair the dishmachine so that a thermolabel will turn black. Until the machine is adequately repaired, set up the 3 vat sink to manually wash, rinse and chemically sanitize food-contact surfaces.
- Handwashing Sink / Mix Valve or Combination Faucet , Water at 100°F
Observation: The handwashing sink at 3-vat area is 76F.
Correction: A handwashing sink shall be equipped to provide water at a temperature of at least 100°F through a mixing valve or combination faucet.
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09/27/2013 | Routine | |
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