The purpose of today's visit was to conduct a routine inspection. EHS provided manager with CFM guidelines with updated address to the ORS office since CFM's photo card expires in 4 days. Center has another employee with active successful certified food manager certificate to serve as backup for main kitchen manager.
- Food Storage / Preventing Contamination (repeated violation)
Observation: Food stored on the floor and/or food stored less than 6 inches off the floor.-----Dry food items (non potentially hazardous foods) delievered two days prior observed on floor.
Correction: Food shall be protected from contamination by storing the food at least 6 inches off the floor on approved shelving units or dunnage racks. Milk crates, soda crates, or bread racks are not suitable for food storage. EHS ALSO OBSERVED LIMITED DRY STORAGE FOOD SHELVING.
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02/27/2015 | Routine | |
| No violation noted during this evaluation. | 08/01/2014 | Follow-up | |
- Wiping Cloths/Use Limitation/Wet Towel Storage (corrected on site)
Observation: Wet wiping cloth used for wiping counters and other equipment surfaces was observed stored on the counter.
Correction: Wet wiping cloths are to be used for wiping counters and other equipment surfaces and are to be held in a chemical sanitizer solution at the appropriate concentration between uses.
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less
Observation: The following food item(s) were observed cold holding at improper temperatures using a calibrated food temperature measuring device: pasta salad = 44-F, sliced cheese = 46-F, shredded cheese = 44-F, cottage cheese = 43-F.
Correction: Potentially hazardous foods (time/temperature control for safety food) shall be held cold at a temperature of 41°F or below unless the permit holder is using "time as public health control" as specified under 3-501.19 to limit bacteria growth.(pasta salad re.located to freezer for rapid cooling to 41-F).
- Critical: Date Marking of Refrigerated, Ready-to-Eat PHF (TCS Food) (corrected on site) (repeated violation)
Observation: The following refrigerated, ready-to-eat, potentially hazardous food that is commercially processed is not used or discarded within 24 hours of when the original container was opened and is not observed to be date marked: Cottage cheese
Correction: Refrigerated, ready-to-eat, potentially hazardous commercially processed foods when opened and kept for more than 24 hours cannot have a shelf-life of more than 7 days, including the day of the original container was opened. These food items must be marked with either the "consume-by" date and/or "preparation" date, color-coded labels, or another marking system/method that effectively indicates shelf-life that is clearly understood and properly used by the employees. This date cannot exceed any manufacturer determined "use-by" date based on food safety. (Cottage cheese container date marked accordingly during the inspection).
- Critical: Equipment / Food-Contact / Visibly Clean (corrected on site)
Observation: The surfaces of the bottom compartment inside the 2-door reach-in refrigerator were observed soiled to sight and touch. soiled liquid was noted pooling at the base of this unit.
Correction: Equipment food-contact surfaces and utensils shall be clean to the sight and touch. A surface that is soiled cannot be effectively sanitized. Clean spills soon after they occur to prevent dirt and debris build-up creating unsanitary conditions that may lead to possible food contamination. (surfaces cleaned during the inspection.)
- Microwave Oven Interior & Door Seals Cleaned Every 24 Hours
Observation: The cavity of the microwave oven is observed soiled. Food residue and debris were noted on the surfaces of the interior of the oven.
Correction: The interiors of all microwave ovens including cavities, door seals, floors, walls, and ceilings shall be cleaned at least every 24 hours by using the manufacturer's recommended cleaning procedure.
- Handwashing Sink / Mix Valve or Combination Faucet , Water at 100°F (repeated violation)
Observation: Water from the handwashing sink at kitchen was measured at a temperature less than 100°F. Observed hot water temperature at the kitchen hand sink was 89-F.
Correction: A handwashing sink shall be equipped to provide water at a temperature of at least 100°F through a mixing valve or combination faucet. Adjust the temperature of hot water at the kitchen hand washing sink to a minimum of 100-F.
- Maintenance Tool Storage Cannot Contaminate (corrected on site)
Observation: Maintenance tools are not being stored in a way that prevents the contamination of food, equipment, utensils, linens, and single-service items. Broom and dust pan were found stored in contact with the food prep sink in the kitchen.
Correction: Store all maintenance tools in a manner that prevents contamination of food and food-contact surfaces.
- Cleaning Frequency for Physical Facilities (repeated violation)
Observation: Observed that the floor under the 3-compartment sink in the kitchen is in need of cleaning. debris and dirt were observed on the floor around the grease trap, floor drain, and base of the wall at the 3-compartment sink.
Correction: Clean the physical facilities at a frequency necessary to ensure the protection and safe preparation of food. Clean this area thoroughly and more frequently to prevent attracting pest into the facility.
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07/22/2014 | Routine | |
- Food Storage / Preventing Contamination (repeated violation)
Observation: Food stored on the floor and/or food stored less than 6 inches off the floor in the kitchen.
Correction: Food shall be protected from contamination by storing the food at least 6 inches off the floor on approved shelving units or dunnage racks. Milk crates, soda crates, or bread racks are not suitable for food storage.
- Critical: Date Marking of Refrigerated, Ready-to-Eat PHF (TCS Food) (corrected on site)
Observation: The following refrigerated, ready-to-eat, potentially hazardous food that is commercially processed is not used or discarded within 24 hours of when the original container was opened and is not observed to be date marked: yogurt, cream cheese
Correction: Refrigerated, ready-to-eat, potentially hazardous commercially processed foods when opened and kept for more than 24 hours cannot have a shelf-life of more than 7 days, including the day of the original container was opened. These food items must be marked with either the "consume-by" date and/or "preparation" date, color-coded labels, or another marking system/method that effectively indicates shelf-life that is clearly understood and properly used by the employees. This date cannot exceed any manufacturer determined "use-by" date based on food safety. (date marked)
- Equip/Utensils/Linens/Single-Service/Elevation (repeated violation)
Observation: Boxes of styro foam cups/plastic cups and lids were observed stored directly on the floor in the kitchen.
Correction: Store all single service articles such as paper, styro foam, and plastic cups at least 6 inches above the floor to protect them from contamination.
- Personal Care Items Stored in Employee Locker or Designated Area
Observation: Observed body spray lotions stored in such a way that they could contaminate utensils on the dry storage shelving located behind the kitchen door.
Correction: All employees' personal care items shall be stored in a way that prevents the contamination of food and food contact surfaces through improper labeling or storage, (relocated).
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02/20/2014 | Routine | |
- Handwashing Sink / Mix Valve or Combination Faucet , Water at 100°F
Observation: Water from the handwashing sink at kitchen was measured at a temperature less than 100°F. Observed temperature of the hot water was 82-F.
Correction: A handwashing sink shall be equipped to provide water at a temperature of at least 100°F through a mixing valve or combination faucet. Adjust the temperature of the hot water to at least 100-F for proper hand washing.
- Physical Facilities Good Repair
Observation: Observed that the floor drain under the 3-compartment sink is not sealed or covered around the piping.
Correction: Repair the physical facilities. Poor repair and maintenance compromises the functionality of the physical facilities. Cover the opening around the drain pipe under this sink. Remove the debris inside the pit and cover the pit.
- Cleaning Frequency for Physical Facilities
Observation: Observed that the floor drain under the sinks are in need of cleaning.
Correction: Clean the physical facilities at a frequency necessary to ensure the protection and safe preparation of food.
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08/01/2013 | Routine | |
- Food Storage / Preventing Contamination
Observation: Food stored on the floor and/or food stored less than 6 inches off the floor.
Correction: Food shall be protected from contamination by storing the food at least 6 inches off the floor on approved shelving units or dunnage racks. Milk crates, soda crates, or bread racks are not suitable for food storage.
- Equip/Utensils/Linens/Single-Service/Elevation
Observation: Boxes of single service utensils were noted on the floor in the kitchen.
Correction: Store all single service utensils at least 6 inches off the floor to protect them from contamination.
- Refuse / Cover Receptacles / Outdoors / Tight-Fitting Lids (repeated violation)
Observation: Outside refuse container was uncovered.
Correction: Receptacles and waste handling units for refuse, recyclables, and returnables shall be kept covered with tight fitting lids or doors if kept outside the food establishment.
- Refuse / Dumpster / Covers & Lids / Construction
Observation: One of the covers on the refuse container/dumpster located outside the establishment is missing.
Correction: Receptacles and waste handling units for refuse, recyclables, and returnables used with materials containing food residue and used outside the food establishment shall be designed and constructed to have tight fitting lids, doors, or covers. Replace the missing lid or replace the dumpster.
- Mops in Air-dry Position
Observation: Observed that mops are improperly stored between use. Wet mop observed sitting on the floor not hung to properly air dry.
Correction: Store mops in a position that allows them to air dry without soiling walls, equipment, or supplies.
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02/05/2013 | Routine | |
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