- Person in Charge
Observation: Employees are not properly trained in food safety as it relates to their assigned duties. Personnel in need of food handler card. Violations is a class 1 misdemeanor and required by city ordinance. Food handlers cards must be update no later than 2 weeks from today.
Correction: Train all employees in food safety as it relates to their assigned duties.
- Critical: Employee Health* (corrected on site)
Observation: Employees or applicants are not aware of the reporting procedures concerning information about their health and activities if they are suspected of causing, or being exposed to a confirmed disease outbreak caused by Salmonella Typhi, Shigella spp., Escherichia coli O157:H7, Hepatitis A virus or Norovirus. EHS re-educated personnel on the diseases and the reporting procedure. Recommend periodic retraining in employee health for all personnel.
Correction: Have the license holder require employees or applicants report to the person in charge if they meet one or more of the following high-risk conditions: Is suspected of causing, or being exposed to, a confirmed disease outbreak caused by S. Typhi, Shigella, Escherichia coli O157:H7, Hepatitis A virus or norovirus
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Ham, Chicken and tomatoes/lettuce salads cold holding at improper temperatures. The Koch RIR observed temperature for unit is 50F. PIC has placed a work order for unit. Recommend non THF to be held in refrigeration. Only whole fruits and vegeatbles till unit is repaired.
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 thesantitizing temperature of the Hobart dishwashing machine.
Correction: Obtain a temperature test kit so that employees can accurately monitor the temperature of the sanitizing solutions and maintain them at a safe and effective level.
- Critical: Equipment - Food Contact Surfaces and Utensils
Observation: Equipment used for storage of packaged or open food items was observed with visible accumulations of soil and debris. Ice machine to store ice observed with mold/mildew inside. EHS educated PIC on importance of maintaining cleaning of such equipment.
Correction: Clean storage equipment at a frequency to preclude accumulation of soil residues to prevent contamination of food in storage and reduce attraction of insects and rodents.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: utility lines behind equipment under the hood system needs cleaned. Observed with grease and food debris noted in need of cleaning. Area is creating harboring condition for pest and rodents to feed.
Correction: All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.
- Ventilation Systems - Cleaning Ventilation Systems - Nuisance and Discharge Prohibition
Observation: Vent filters in the hood system are not being maintained in a clean condition.
Correction: Maintain hood system vent filters in a clean condition to revent dripping and dust flying down into food and contaminating.
- Mops - Drying Mops
Observation: Mops not hung up to air dry. Mops observed stored with mop head in utility sink and laying in sink. Mops are required to be hung to allow proper air flow to prevent pathogen growth and for mop heads to be facing downward to prevent contamination of handle.
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.
- Critical: Sanitizer - Criteria/Chemicals for food contact* (corrected on site)
Observation: SFSPac (QT) wiping bucket concentration observed at 400ppm being applied to food contact surfaces does not meet the requirements of 40 CFR 180.940. SFSPac requires 200ppm for sanitizing PIC corrected concentration to 200ppm.
Correction: Utilize only sanitizing agent that meet the requirements of 40 CFR 180.940 when applying to food contact surfaces
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10/20/2015 | Routine | |
NOTES:
- Observed proper hair restraints and glove use during inspection.
- Dishwasher was not achieving proper hot water sanitization temperatures (wash 125, rinse 130). Person in charge stated that the three compartment sink is being used to wash, rinse and sanitize all soiled utensils, pots and pans. Dishwasher has not been used in several months per person in charge. Have dishwasher inspected prior to next school year to ensure equipment is in proper working order.
- Observed one item in reach-in refrigerator (tuna salad) without date label. If any food is prepared or cooked and held overnight, it must have a date labeling (a maximum of seven (7) days after preparation and/or cooking) on the item.
- All employees are up-to-date with district Food Handler cards.
- Very good inspection overall.
- Person in Charge (corrected on site)
Observation: Unauthorized personnel such as children or customers in the food preparation, food storage, or warewashing areas.
Correction: Remove unauthorized personnel. The person in charge shall not permit persons unnecessary to the food establishment operation in the food preparation, food storage, or warewashing areas.
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles
Observation: Mops were not observed stored in a position to allow air-drying.
Correction: Store mops with mop head downward in a self-draining position that allows air-drying.
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05/29/2015 | Routine | |
NOTES:
- Observed kitchen in clean and organized condition.
- Proper glove use and hair restraints observed.
- Ensure that milk cooler box #2 is repaired soon due to the ambient air temperatures reading at 50 degree F. Ensure that milk is kept cold at 41 degree F or below.
- Discussed Employee Health and Allergen awareness flyer. Left flyers at facility.
- All staff are up-to-date with Food Handler cards.
No violation noted during this evaluation. | 01/15/2015 | Routine | |
All staff possess current Suffolk health cards.
All information reviewed with PIC.
- Critical: Hands - Preventing Contamination from Hands* (corrected on site)
Observation: Observed celery prepped/sliced using bare hand contact.
Correction: Reviewed glove use policy regarding ready to eat food items with employee and PIC.
- Cooling, Heating, and Holding Capacities (corrected on site)
Observation: Koch 6 door ambient temp 54F. PIC advised that unit has been used for breakfast and lunch prep consistently. Ambient temp in kitchen 93F. Refrigeration temps monitored and documented 2x daily. Unit last verified to be
Correction: Unit doors to remain closed and ambient temp to be monitored for the next hour to ensure that
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06/03/2014 | Routine | |
All staff possess current Suffolk health cards.
Employee health policy reviewed and in place. Reportable illnesses also reviewed.
HACCP plan reviewed and understood by PIC.
Regular cooked temps taken daily. Long stem thermometer provided and properly calibrated.
Good monitoring of cold holding units. Documentation provided.
Kitchen staff knowledgeable of safe food handling practices and procedures.
Quats used as sanitizer. Test kit provided- 200ppm.
Good cleaning/chore schedule reviewed--->implemented since last inspection.
All information reviewed with PIC.
No violation noted during this evaluation. | 12/19/2013 | Routine | |
All employees have current Suffolk health cards.
Employee health policy reviewed and in place. Reportable illnesses also reviewed.
Regular cooked food temps monitored daily per PIC.
All cold/hot holding equipment temps documented 2x daily.
Kitchen staff knowledgeable of safe food handling practices and procedures.
HACCP plan reviewed and understood.
Quats used as sanitizer. Test kit provided- 200ppm.
Good handwashig/glove use observed.
FIFO method properly used.
Large accumulation of dust observed on fan blowing in kitchen area. Properly clean and maintain fan.
Accumulation of mold observed on walls near mop sink. Properly clean and maintain walls free of mold.
No leftovers ever per PIC.
Long stem thermometer provided and calibrated to 32F daily.
All information reviewed with PIC.
No violation noted during this evaluation. | 05/15/2013 | Risk Factor | |
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