Dishmachine is not in use as it is not sanitizing. This was noted during December's inspection as well. Permit issued.
No violation noted during this evaluation. | 03/30/2016 | Routine | |
Mechanical dishmachine is not effectively sanitizing. It is not in use at this time. Advised to continue not using it until it is repaired.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Cheese and ham are cold holding at improper temperatures.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (corrected on site)
Observation: The ready-to-eat (RTE) commercially processed sliced ham in the refrigeration unit was not properly dated for disposition after opening.
Correction: Mark a "consume by" date on commercially processed RTE foods at the time the original container is opened. 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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12/11/2015 | Routine | |
All potentially hazardous food (PHF) must be held cold @ 41
°
F or below
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Formula cold holding at improper temperatures
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below.
- Cooling, Heating, and Holding Capacities (repeated violation)
Observation: Infant room refrigeration is not maintaining potentially hazardous foods 41°F or below.
Correction: Repair or replace the refrigerator to ensure food items are held at the proper cold holding temperature of 41°F or below . Improper food storage temperatures are a major contributing factor to foodborne illness.
- Critical: Warewashing - Manual & Mechanical Warewashing Equipment, Chemical Sanitization - Temperature, pH, Concentration & Hardness*
Observation: Chlorine sanitizing solution used was not at an acceptable concentration.
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. To minimize workload you can move to all single service utensils.
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05/12/2015 | Routine | |
Discussed with Asst. Director the following: grease disposal
No violation noted during this evaluation. | 10/13/2014 | Routine | |
Food stored in refrigerator found out of temperature should not be used for human consumption. Permit not issued. EHS will follow up.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (repeated violation)
Observation: Milk cold holding at improper temperatures
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below.
- Cooling, Heating, and Holding Capacities (repeated violation)
Observation: Equipment is not maintaining potentially hazardous foods 41°F or below.
Correction: Repair or replace the equipment to ensure food items are held at the proper cold holding temperature of 41°F or below . Improper food storage temperatures are a major contributing factor to foodborne illness.
- Critical: Toxics - Identifying Toxic Containers*
Observation: Chemical spray bottle observed without a label.
Correction: Label spray bottles with contents or discard.
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03/18/2014 | Routine | |
Note: Discussed employee health and dish machine requirements. Provided employee health handout and signature form given. Training provided regarding dish machi
ne data plate.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Milk cold holding at improper temperatures.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
- Cooling, Heating, and Holding Capacities (repeated violation)
Observation: Room 2 and 3 refrigerators are not maintaining potentially hazardous foods 41°F or below.
Correction: Repair or replace the refrigerators to ensure food items are held at the proper cold holding temperature of 41°F or below . Improper food storage temperatures are a major contributing factor to foodborne illness.
- Critical: Sanitizer - Criteria/Chemicals for food contact* (corrected on site)
Observation: Chlorine being applied to food contact surfaces does not meet the requirements of 40 CFR 180.940
Correction: Utilize only sanitizing agents that meet the requirements of 40 CFR 180.940 when applying to food contact surfaces
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09/10/2013 | Routine | |
Risk assessment changed this date.
No violation noted during this evaluation. | 07/22/2013 | Other | |
Note: Fish tank should not be stored on top of a refrigeration unit which is storing PHF
- Cooling, Heating, and Holding Capacities
Observation: Room #3 refrigerator found at 54 F.
Correction: Repair or replace the refrigerator to ensure food items are held at the proper cold holding temperature of 41°F or below . Improper food storage temperatures are a major contributing factor to foodborne illness.
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04/03/2013 | Routine | |
Discussed cleaning of hand sink
No violation noted during this evaluation. | 12/07/2012 | Routine | |
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