Provided a thermometer inside the infant refrigerator.
Set the infant refrigerator at 37 to 38 F to maintain breast milk at 41 F or less.
No violation noted during this evaluation. | 10/09/2015 | Risk Factor | |
Today's inspection was a follow-up due to inadequate refrigeration. Director states that the volume of food kept now is minimal, but an additional unit is on order.
No violation noted during this evaluation. | 07/10/2015 | Follow-up | |
Do not use one door counter unit for infant milk unless temperature reads 41 F or below. Consider acquiring adequate refrigeration for temperature control. Please take temperatures upon receipt of foods and document accordingly.
- Time/Temperature Control for Safety Food, Cold Holding (corrected on site)
Observation: Several foods in "Victory" upright observed cold holding at the improper temperatures of 43-45 F. Milk in one door counter unit in infant room observed 49-55 F. Milk has been relocated.
Correction: Except during preparation, cooking, or cooling, or when time is used as the public health control as specified under section 3-501.19, and except as specified under paragraph (B) of this section, time/temperature control for safety food shall be maintained at 5ºC (41ºF) or less. Bacterial growth and/or toxin production can occur if time/temperature control for safety food remains in the temperature "Danger Zone" of 5ºC to 57ºC (41ºF to 135ºF) too long. Up to a point, the rate of growth increases with an increase in temperature within this zone. Beyond the upper limit of the optimal temperature range for a particular organism, the rate of growth decreases. Operations requiring heating or cooling of food should be performed as rapidly as possible to avoid the possibility of bacterial growth.
- Equipment/Cooling, Heating, and Holding Capacities
Observation: Equipment is not sufficient in number and capacity to provide proper food temperatures. Establishment only has one upright unit for cold foods, which is full to capacity and unable to keep all foods at 41 F throughout daily operation.
Correction: Equipment for cooling and heating food, and holding cold and hot food, shall be sufficient in number and capacity to provide food temperatures as specified under Chapter 3. The ability of equipment to cool, heat, and maintain potentially hazardous (time/temperature control for safety) foods at Code-required temperatures is critical to food safety. Improper holding and cooking temperatures continue to be major contributing factors to foodborne illness. Therefore, it is very important to have adequate hot or cold holding equipment with enough capacity to meet the heating and cooling demands of the operation.
- Equipment/Good Repair and Proper Adjustment
Observation: The one door counter unit in the infant room is not maintained in a state of repair and condition that meets the requirements of materials for construction and repair and/or design. Unit is reading 55 F. Items were relocated.
Correction: Equipment shall be maintained in a state of repair and condition that meets the requirements specified under Parts 4-1 [Materials for Construction and Repair] and 4-2 [Design and Construction]. Proper maintenance of equipment to manufacturer specifications helps ensure that it will continue to operate as designed. Failure to properly maintain equipment could lead to violations of the associated requirements of the Code that place the health of the consumer at risk. For example, refrigeration units in disrepair may no longer be capable of properly cooling or holding potentially hazardous (time/temperature control for safety) foods at safe temperatures.
- Handwashing Sink/Using/Operation and Maintenance (repeated violation)
Observation: The handwashing sink located in the kitchen is not maintained so that it is accessible at all times for employee use.
Correction: A handwashing sink shall be maintained so that it is accessible at all times for employee use. Facilities must be maintained in a condition that promotes handwashing and restricted for that use. Convenient accessibility of a handwashing facility encourages timely handwashing which provides a break in the chain of contamination from the hands of food employees to food or food-contact surfaces.
- Light Bulbs, Protective Shielding (repeated violation)
Observation: The light bulb in the upright freezer are not shielded, coated, or otherwise shatter-resistant.
Correction: Light bulbs shall be shielded, coated, or otherwise shatter-resistant in areas where there is exposed food
- Intensity/Lighting
Observation: The light intensity is below 50 foot candles where a food employee is working with food.
Correction: The light intensity shall be at least 540 lux (50 foot candles) at a surface where a food employee is working with food or working with utensils or equipment such as knives, slicers, grinders, or saws where employee safety is a factor. Lighting levels are specified so that sufficient light is available to enable employees to perform certain functions such as reading labels
- Cleaning, Frequency and Restrictions
Observation: The floors throughout the kitchen are not cleaned as often as necessary to keep them clean.
Correction: Physical facilities shall 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.
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06/02/2015 | Routine | |
An updated health license will be mailed with the typed report.
The director will have Jeffrey's provide utensils until the order of single service utensils are provided.
- Critical: Poisonous or Toxic Materials/Conditions of Use (corrected on site)
Observation: RAID" spray was observed under the handsink. Discarded.
Correction: Poisonous or toxic materials shall be used according to: (1) Law and this Code, (2) Manufacturer's use directions included in labeling, and, for a pesticide, manufacturer's label instructions that state that use is allowed in a food establishment, (3) The conditions of certification, if certification is required, for use of the pest control materials, and (4) Additional conditions that may be established by the regulatory authority. Failure to properly use poisonous or toxic materials can be dangerous. Many poisonous or toxic materials have general use directions on their label. Failure to follow the stated instructions could result in injury to employees and consumers through direct contact or the contamination of food.
- Permit to Operate/Responsibilities of Permit Holder
Observation: The permit holder is not complying with the provisions of the approved plan. There is no 3 compartment sink for warewashing. The establishment may only use single service articles.
Correction: Upon acceptance of the permit issued by the regulatory authority, the permit holder in order to retain the permit shall comply with the provisions of this Code including the conditions of a granted variance as specified under section 8-103.12, and approved plans as specified under section 8-201.12..
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11/04/2014 | Risk Factor | |
Please make sure to maintain a temperature log for the food that is delivered.
- Light Bulbs, Protective Shielding (repeated violation)
Observation: The light bulb in the Kenmore freezer is not shielded, coated, or otherwise shatter-resistant.
Correction: Light bulbs shall be shielded, coated, or otherwise shatter-resistant in areas where there is exposed food
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05/15/2014 | Routine | |
Breakfast and lunch provided by Jeffery's Catering.
Log food temperatures on arrival of food into establishment.
No violation noted during this evaluation. | 11/15/2013 | Risk Factor | |
Please make sure to take food temperatures upon delivery and maintain a log in the facility.
- Critical: Potentially Hazardous Food, Cold Holding (corrected on site)
Observation: Milk cold holding at the improper temperature of 51F in "Victory" 1-door upright refrigerator.
Correction: Except during preparation, cooking, or cooling, or when time is used as the public health control as specified under section 3-501.19, and except as specified under paragraph (B) of this section, Potentially Hazardous Food (Time/Temperature Control for Safety Food) shall be maintained at 5ºC (41ºF) or less. Bacterial growth and/or toxin production can occur if potentially hazardous food (time/temperature control for safety food) remains in the temperature "Danger Zone" of 5ºC to 57ºC (41ºF to 135ºF) too long. Up to a point, the rate of growth increases with an increase in temperature within this zone. Beyond the upper limit of the optimal temperature range for a particular organism, the rate of growth decreases. Operations requiring heating or cooling of food should be performed as rapidly as possible to avoid the possibility of bacterial growth.
- Equipment and Utensils/Durability and Strength
Observation: The home-grade refrigerator in infant room is not designed and constructed to be durable.
Correction: Equipment and utensils shall be designed and constructed to be durable and to retain their characteristic qualities under normal use conditions. Equipment and utensils must be designed and constructed to be durable and capable of retaining their original characteristics so that such items can continue to fulfill their intended purpose for the duration of their life expectancy and to maintain their easy cleanability. If they can not maintain their original characteristics, they may become difficult to clean, allowing for the harborage of pathogenic microorganisms, insects, and rodents. Equipment and utensils must be designed and constructed so that parts do not break and end up in food as foreign objects or present injury hazards to consumers. A common example of presenting an injury hazard is the tendency for tines of poorly designed single service forks to break during use.
- Handwashing Sink/Using/Operation and Maintenance (corrected on site) (repeated violation)
Observation: The handwashing station is being used to clean equipment and utensils.
Correction: The handwashing facility identified above is to be used for washing hands only.
- Floor and Wall Junctures, Coved, Enclosed or Sealed
Observation: The floor and wall juncture in employee bathroom is not coved and closed to larger than one thirty-second inch.
Correction: In food establishments in which cleaning methods other than water flushing are used for cleaning floors, the floor and wall junctures shall be coved and closed to no larger than 1 mm (one thirty-second inch). When cleaning is accomplished by spraying or flushing, coving and sealing of the floor/wall junctures is required to provide a surface that is conducive to water flushing.
- Light Bulbs, Protective Shielding
Observation: The light bulbs in "Kenmore" freezer is not shielded, coated, or otherwise shatter-resistant.
Correction: Light bulbs shall be shielded, coated, or otherwise shatter-resistant in areas where there is exposed food
- Toilet Rooms, Enclosed
Observation: The toilet room is not completely enclosed and/or provided with a tight-fitting and/or self-closing door.
Correction: Except where a toilet room is located outside a food establishment and does not open directly into the food establishment such as a toilet room that is provided by the management of a shopping mall, a toilet room located on the premises shall be completely enclosed and provided with a tight-fitting and self-closing door. Completely enclosed toilet facilities minimize the potential for the spread of disease by the movement of flies and other insects between the toilet facility and food preparation areas.
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05/29/2013 | Routine | |
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