| No violation noted during this evaluation. | 01/12/2016 | Follow-up | |
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking*
Observation: The prepared ready-to-eat (RTE) sandwiches and salads in the refrigeration unit is not properly dated for disposition. Food not labeled with ingredients.
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. Food must be labeled with ingredients.
- Handwashing - Using a Handwashing Lavatory (corrected on site)
Observation: The handwashing facility located at the food prep area is blocked, preventing access by employees for easy handwashing. Being used to thaw food containers.
Correction: Access to the handwashing facility identified above is to be available during all hours of operation. Remove the food containers preventing its use.
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01/07/2016 | Routine | |
- Critical: Eating, Drinking, or Using Tobacco* (corrected on site)
Observation: The food preparation area is drinking from an uncovered container in the food preparation area.
Correction: Employees may drink from a closed beverage container if the container is handled to prevent contamination of (1) The employee's hands, (2) The container, and (3) Exposed food, clean equipment, utensils, and linens, and unwrapped single-service and single-use articles.
- Warewashing - Mechanical Warewashing Equipment, Sanitization Pressure (corrected on site)
Observation: The pressure gauge for the high temperature warewash machine was below 15 PSI. ( Gauge not working and temperature gauges not working.)
Correction: Immediately discontinue the use of the machine until it is operating in accordance with minimum requirements. The range for proper operation is between 15 and 25 PSI. Initiate manual wash, rinse, and sanitize method to properly clean and sanitize equipment and utensils. To minimize workload you can move to all single service utensils. ( Use main kitchen dishwashing machine and supply additional utensils for use while others are being cleaned and sanitized.)
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03/06/2015 | Routine | |
| No violation noted during this evaluation. | 03/11/2014 | Follow-up | |
- Food - Food Labels (corrected on site)
Observation: Insufficient information is provided on the label of the hummus (mislabeled) packaged in the food establishment.
Correction: Food packaged in a food establishment for customer self service shall include labels that contain the following information: 1. the common name of the food, 2. the list of major ingredients including artificial colors or preservatives, 3. the total net weight or quantity of the food, 4. the name and place of business of the food manufacturer, packer, or distributor, 5. the name of the food source for each major food allergen contained in the food,6. nutrition labeling and, 7. for any salmonid fish containing canthaxanthin as a color additive, the labeling of the bulk fish container, including a list of ingredients, displayed on the retail container or by other written means.
- Warewashing - Mechanical Warewashing Equipment, Hot Water Sanitization Temperatures
Observation: The water temperature in the manifold servicing the high temperature ware wash machine was below the minimum allowable level of 180ºF. The thermometer read <ºF>.( Wash temp also below 150 F)
Correction: Immediately discontinue the use of the machine until it is operating in accordance with minimum requirements. Initiate manual wash, rinse, and sanitize method to properly clean and sanitize equipment and utensils.
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03/10/2014 | Routine | |
| No violation noted during this evaluation. | 09/11/2013 | Risk Factor | |
- Temperature - Food Temperature Measuring Devices - Provided
Observation: The person in charge could not provide a food temperature measuring device.
Correction: Obtain at least one food temperature measuring device so employees can properly monitor the temperature of food items in the establishment.
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03/13/2013 | Routine | |
Hospital kitchen three compartment sink to be used to wash - rinse- sanitize containers and utensils until dishwasher is installed and inspected. Prepared and labeled foods from hospital to be served from display ref unit.
Food service permit issued.
No violation noted during this evaluation. | 01/10/2013 | Risk Factor | |
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