Notes:
1. New metal stem thermometer, refrigerator/freezer thermometers, and a chlorine test kit has been purchased. Taught employee how to check the calibration of the thermometer.
2. Oven has been cleaned as well as possible with available resources. Oven cleaner needs to be purchased to do a thorough job.
3. Ice has been chipped/scraped out of the Frigidaire RIF, but it still needs to be completely emptied and properly defrosted.
4. An employee is going to be attending ServSafe. Registration will be completed once a check is cut and submitted.
5. The thermostat in the Hoshizaki RIC STILL NEEDS TO BE LOWERED. Product temperatures are still at 42 F in the unit with it not being very full. All product temperature must be maintained at 41 F or less at all times. If the manual can't be found google the make and model. The information is most likely on line. Please call the inspector once the thermostat has been lowered in the unit.
6. Unpack product as much as possible on the upper shelves of the Hoshizaki RIC to help promote better air flow. Suggest taking yogurt and butter out of the boxes. Maybe store the butter packets in a plastic bag. Try moving the large containers of fruit away from the blowers in the top of the unit b/c they are so big. Maybe shift them down a shelf or two, or at least shift them to the right or try staggering them away from each other.
7. Provided an additional copy of FDA form 1-B. Make sure all food service staff are aware of the reporting requirements of illness. Suggest keeping signed copies on file.
8. Post the time control policy in the kitchen area!!!
***Cream cheese cups and packets of butter MUST be kept under 41 F at all times if they are to be kept at the end of each breakfast period. Suggest finding a large bowl and nesting them in ice. If temperature is not controlled when out for service the products must be discarded each day at the end of the breakfast period!!!
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: The Frigidaire RIF had a heavy build-up of ice inside of the unit. This prevents necessary maintenance and easy cleaning. The thermostat in the Hoshizaki RIC needs to be turned down to maintain proper product temperatures (especially when the unit is full).
Correction: Defrost the freezer and lower the thermostat in the Hoshizaki RIC to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability per Part IV, Article 1 and 2 of this chapter. If unable to repair the freezer and lower the thermostat in the cooler, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
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09/18/2015 | Follow-up | |
Notes:
1. Questioned employee on signs and symptoms of illness and he answered fairly well, even though he stated he received no training from the facility. Make sure this is addressed with all staff -- at least review and ideally sign a copy of FDA form 1-B.
2. Sponges CANNOT be used for washing dishes. Dish cloths are to be used and washed each day.
3. No food thermometer or chlorine test kit present, but employee did mix up the solution correctly while the inspector was present. No foods prepared while the inspector was present to warrant checking of proper reheating of foods.
4. The thermostat in the Hoshizaki RIC needs to be lowered. Air temperature was at 40 F today, but milk was measured at 42 F. The unit was almost empty and temperatures are high, and so it is a guarantee that the unit will NOT hold proper temperature of product when fully stocked.
5. Wash the ice scoops daily and store them in a clean container.
6. Purchase thermometers and place them in the freezers.
7. Clean the oven. Foil should NOT be used to cover tables in the kitchen. The counter top where the oven is stored must be smooth, easily cleanable, and durable. Repaint/reseal the surface to make it meet this standard.
8. The time control policy must be posted in the kitchen area, and staff must be aware of what CANNOT be kept at the end of breakfast each day.
9. ServSafe flyer provided. No certified employees on staff and it will become necessary as the next version of the food regulations are adopted within the next 6 months to a year.
All violations need to be corrected within the next 30 days.
- Thawing (corrected on site)
Observation: Improper methods used to thaw a case of bacon. Measured at 33-51 F sitting out on top of a chest freezer in a rear storage room.
Correction: Thaw potentially hazardous foods by either of the following methods: 1. Under refrigeration that maintains food temperature at 41°F (45°F) 2. Completely submerged under running water at a temperature of 70°F or below with sufficient water velocity to agitate and float off loose particles in an overflow. Ready-to-eat food shall not exceed 41°F and raw animal foods shall not exceed 41°F for more than four hours 3. As part of the cooking process
- Sponges, Use Limitation
Observation: Sponges are being used to wipe down food contact surface of all dishes. Two sponges are used for the washing of all dishes in the facility.
Correction: Discontinue use of sponges for this purpose as they are to be used only where they will not contaminate cleaned and sanitized, or in-use food contact surfaces. Wash cloths that are laundered daily can be used for washing dishes.
- Nonfood-Contact Surfaces - Corrosion Resistant/Nonabsorbent
Observation: The nonfood contact surface of the table the oven is stored on is not corrosion resistant, nonabsorbent, and/or smooth. The counter has been covered/wrapped in foil.
Correction: Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent.
- Temperature Measuring Devices
Observation: There was no temperature measuring device located in the freezer units.
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.
- Sanitizing Solutions, Testing Devices (repeated violation)
Observation: There is no properly working test kit provided in the facility for monitoring the concentration of the chemical sanitizing solutions.
Correction: Obtain a chlorine test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: The Frigidaire RIF had a heavy build-up of ice inside of the unit. This prevents necessary maintenance and easy cleaning. The thermostat in the Hoshizaki RIC needs to be turned down to maintain proper product temperatures (especially when the unit is full).
Correction: Defrost the freezer and lower the thermostat in the Hoshizaki RIC to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability per Part IV, Article 1 and 2 of this chapter. If unable to repair the freezer and lower the thermostat in the cooler, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils (repeated violation)
Observation: Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: interior cavity of oven.
Correction: Maintain nonfood-contact surfaces of equipment clean.
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08/17/2015 | Routine | |
Adequate thermometer. 3-vat sink not currently set up and chlorine test kit could not be located. Reviewed employee health and provided an additional copy of FDA form 1-B. Signed copies of the form should be kept on file for all employees that assist with food service for the inspector to review during each inspection.
Questioned staff regarding the signs and symptoms that must be reported to the PIC and some basic information was lacking in the responses. Suggest posting the policy in the kitchen area.
Current menu includes: egg patties, sausage patties, cornbeef hash, mixed fruit, hardboiled eggs, waffle machine, pastries, bread, and cereals. Time control policy is already on file. All hot and cold held items are discarded daily.
New staff in the process of being hired.
- Critical: Employee Health*
Observation: Employees or applicants are not aware of the reporting procedures concerning information about their health as they relate to the symptoms caused by illness, infection, or other source that is associated with an acute gastrointestinal illness or a lesion.
Correction: Have the license holder require employees or applicants report to the person in charge if they are experiencing the following symptoms or conditions: (1) diarrhea, fever, vomiting, jaundice, or sore throat with fever. (2) A lesion containing pus such as a boil or infected wound that is open or draining and is on the hands or wrists, unless an impermeable cover such as a finger cot or stall protects the lesion and a single-use glove is worn over by an impermeable cover or on other parts of the body, unless the lesions covered by a dry durable, tight-fitting bandage.
- Sanitizing Solutions, Testing Devices (repeated violation)
Observation: There is no properly working test kit provided in the facility for monitoring the concentration of the chemical sanitizing solutions.
Correction: Obtain a chlorine test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
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05/20/2014 | Routine | |
Reviewed FDA form 1-B with manager. Explained that all employees working in the breakfast area must be familiar with this form.
Explained to operator that employees must wash hands in a designated hand sink, not in the three compartment sink.
Some menu items have changed from the previous inspection. Please provide health department with any menu items that you may be serving. If time is going to be used for certain items, they must be added to your written procedures, and written procedures must be provided to the health department.
Provided operator with a training flyer regarding cooling. If foods are going to be saved, staff must be familiar with cooling.
- Cooling Methods
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. Stirring the food in a container placed in an ice water bath 4. Using containers that facilitate heat transfer 5. Adding ice as an ingredient 6. Any other method that can effectively accomplish cooling.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Foods in the frigidaire cooler cold holding at improper temperatures.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
- Critical: Time as a Public Health Control* (corrected on site)
Observation: Another method of temperature control was observed after time was implemented as the control. (the food was either reheated or placed under refrigeration) According to written procedures, milk and egg patties placed out for breakfast should be discarded, after the three hour period.
Correction: Discard food that is not cooked and served or served if ready-to-eat within 4 hours from the point in time when the food is removed from temperature control.
- Cooling, Heating, and Holding Capacities (corrected on site)
Observation: The reach-in cooler in the kitchen was overstocked and is not sufficient in number or capacity to meet the food storage demands of the establishment. Breads and boxes of pastries were observed being stored at the top of the reach-in cooler preventing proper air flow. Potentially hazardous foods were placed at the top of the reach-in cooler.
Correction: Provide additional refrigeration necessary to maintain food items at breakfast items at 41 F or below. Overstocked equipment does not allow for proper air circulation and/or heat transfer. Improper food storage temperatures are a major contributing factor to foodborne illness.
- Sanitizing Solutions, Testing Devices (repeated violation)
Observation: There is no properly working test kit provided in the facility for monitoring the concentration of the chemical sanitizing solutions.
Correction: Obtain a chlorine test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
- Good Repair and Calibration of Thermometers (corrected on site)
Observation: Observed food thermometer is not calibrated to ensure accuracy
Correction: Calibrate food thermometer according to manufacturer's specification as necessary to ensure accuracy
- Equipment and Utensils, Air-Drying Required
Observation: Serving utensils and breakfast buffet items were observed cloth-dried rather than air-dried after cleaning and chemical sanitization.
Correction: Items must be allowed to drain and air-dry before being stacked or stored. Cloth-drying may transfer microorganisms to equipment or utensils.
- Handwashing - Using a Handwashing Lavatory - No Other Purpose
Observation: The handwash station in the kitchen is being used to clean equipment and utensils.
Correction: The handwash facility identified above is to be used for washing hands only
- Handwashing Signage/Handwashing Facilities
Observation: A sign or poster that notifies food employees to wash their hands is not provided in the employee rest-room.
Correction: Provide a sign or poster that notifies food employees to wash their hands at all handwashing lavatories used by food employees.
- Critical: Toxics - Common Name/working Containers of Toxics* (corrected on site)
Observation: Working containers of windex are not properly labeled.
Correction: Working containers of toxic items are to be properly labeled with contents. Identification of these containers with the common name of the material helps prevent the dangerous misuse of the contents.
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10/08/2013 | Routine | |
Adequate thermometer, chlorine sanitizer packets for the 3-vat sink, and chlorine test kit. Reviewed employee health.
A formal statement has been written with the time as a public health control for all hot held items and cold items kept out for breakfast each day. Copy to be placed in permanent file, note to file added in database, and posted in the kitchen area at the facility.
No violation noted during this evaluation. | 02/05/2013 | Routine | |
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