Observations discussed with kitchen manager.
- Tableware - Soiled and Clean Tableware
Observation: Storage of soiled utensils was adjacent to clean utensils. (fryer in cabinet and cabinet dirty.
Correction: Maintain separation of soiled and clean tableware to prevent contamination of clean items. Clean and sanitize any contaminated tableware prior to use.
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01/12/2016 | Routine | |
| No violation noted during this evaluation. | 06/12/2015 | Routine | |
- Temperature Measuring Devices
Observation: There was no temperature measuring device located in the infant reach-in
Correction: Provide a temperature measuring device in all hot or cold holding equipment used to store potentially hazardous foods so that employees can routinely monitor the ambient air temperature.
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01/22/2015 | Routine | |
- Critical: Cooling* (corrected on site)
Observation: Mac and cheese noted not being adequately cooled to prevent the growth of harmful bacteria.
Correction: Cool potentially hazardous foods from 135°F to 70°F within 2 hours and within a total of 6 hours from 135°F to 41°F. A longer time for cooling allows an ideal situation for bacterial growth. This has been shown to be the major contributing factor in many foodborne illnesses.
- Cooling Methods (corrected on site)
Observation: The methods used for cooling were not adequate.
Correction: Cool foods by the following methods: 1. Placing food in shallow pans 2. Separating food into smaller thinner portions 3. Using rapid chill cooling equipment 4. Stirring the food in a container placed in an ice water bath 5. Using containers that facilitate heat transfer 6. Adding ice as an ingredient 7. Any other method that can effectively accomplish cooling.
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08/13/2014 | Routine | |
| No violation noted during this evaluation. | 03/25/2014 | Routine | |
Please ensure infant fridge can stay close to 41 F while being opened and closed. EHS will mail inspection report.
No violation noted during this evaluation. | 11/18/2013 | Routine | |
Try to limit the amount of food that is out of refrigeration during preparation. More than one CFM is needed to ensure presence during all hours of operation. Permit issued.
- Critical: Person in Charge - Assignment of Responsibility*
Observation: The person in charge was not available at the time of inspection.
Correction: The permit holder shall designate a person in charge who is authorized to monitor and manage all food establishment operations and who is authorized to take actions to ensure that the Regulations' objectives are fulfilled.
- Critical: Hands - When to Wash* (corrected on site)
Observation: A food employee failed to wash his or her hands before engaging in food preparation, after touching bare human body parts, after coughing, sneezing, eating, after handling soiled utensils or after engaging in any activity which may have contaminated his/her hands.
Correction: Instruct food employees to clean their hands and exposed portions of their arms immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service and single-use articles and during food preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing task.
- Critical: Cooling* (corrected on site)
Observation: Oatmeal noted not being adequately cooled to prevent the growth of harmful bacteria.
Correction: Cool potentially hazardous foods from 135°F to 70°F within 2 hours and within a total of 6 hours from 135°F to 41°F. A longer time for cooling allows an ideal situation for bacterial growth. This has been shown to be the major contributing factor in many foodborne illnesses.
- Temperature Measuring Devices (corrected on site)
Observation: There was no temperature measuring device located in the infant refrigerator.
Correction: Provide a temperature measuring device in all hot or cold holding equipment used to store potentially hazardous foods so that employees can routinely monitor the ambient air temperature.
- 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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07/19/2013 | Routine | |
Risk assessment updated, employee health policy requirements reviewed with CFM.
No violation noted during this evaluation. | 02/14/2013 | Routine | |
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