All non- critical violations must be corrected within 30 days
- Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site)
Observation: Chicken Ranch found at 122F at the tilt cooking unit at improper hot holding temperature.
Correction: Rapidly reheat the food to 165°F and maintain at 135°F or above through the hot holding period.
- Temperature Measuring Devices
Observation: The temperature measuring device in the reach in cooler in the kitchen pantry was not properly located in the coldest part of the unit.
Correction: Relocate the temperature measuring device to the coldest part of the hot food storage unit to properly represent the ambient air temperature.
- Equipment - Good Repair and Proper Adjustment
Observation: Small kitchen reach in refrigerator in kitchen pantry is not supporting cold holding temperature of 41F or below .
Correction: Reach in cooler needs to be adjusted to 41F or less.If not able to adjust needs to be replace.
- Handwashing Signage/Handwashing Facilities
Observation: There are no hand washing sign in multiple occasions through out the facility
Correction:
- Lighting, Intensity
Observation: Walk-in freezer not in use has less than 10 foot candles of light was noted
Correction: Provide at least 10 foot candles at a distance of 30 inches from the floor in the walk-in refrigeration units and dry storage areas and in other areas and rooms during periods of cleaning.
- Pests - Controlling Pests*
Observation: Unsed walk in freezer is not being routinely inspected for evidence of pests
Correction: Inspect premises on routine basis for the evidence of pests. . Insects and other pests are capable of transmitting disease to man by contaminating food and food-contact surfaces.
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06/25/2015 | Routine | |
NOTES:
* No violations observed.
No violation noted during this evaluation. | 01/08/2015 | Routine | |
NOTES:
* Observed good hand washing practices, verified safe quatnary ammonium sanitizer concentrations, sanitizer test kit, and employee health policy.
* Violation corrected at the time of inspection.
* Per certified food manager the Assisted Living Kitchen & Lucy Corr Village Kitchen will fall under the same permit at: 6800 Lucy Corr Blvd.
- Good Repair and Calibration of Thermometers (corrected on site)
Observation: Observed food thermometer is not calibrated to ensure accuracy
Correction: CORRECTED WITH NEW CALIBRATED THERMOMETER. Calibrate food thermometer according to manufacturer's specification as necessary to ensure accuracy
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08/25/2014 | Routine | |
Additional temperatures taken in the Courtyard kitchen: tomato soup 171 F, ham salad 38 F.
Notes:
Unused walk-in freezer in the Courtyard kitchen has accumulation of water on the bottom of unit, second door. Keep unused equipment clean and dry, eliminate water.
Critical violations must be corrected immediately, non-critical violations must be corrected within 30 days.
- Equipment - Fixed Equipment, Spacing or Sealing
Observation: The 3 VAT sink in the Courtyard kitchen is not sealed to walls.
Correction: Seal the unit to adjoining equipment or walls since it is exposed to spillage or seepage.
- Warewashing Equipment, Cleaning Frequency
Observation: The left compartment or drainboards of the 3 VAT sink is heavily soiled. The motor installed in the left compartment for the water circulation is covered with mold and food debris (Courtyard kitchen)
Correction: Clean the sink compartment(s) :1) before use. 2) throughout the day at a frequency to prevent contamination of food, sanitized equipment and utensils. and 3) if used, at least every 24 hours.
- Warewashing Equipment, Determining Chemical Sanitizer Concentration
Observation: A sanitizer test kit is not being used to ensure the chemical sanitizing solution(s) are at the proper concentration (Courtyard kitchen)
Correction: Use a chemical test kit to ensure the sanitizing solution is maintained at the proper solution and sanitizing solution container is replaced as needed.
- Non-Food Contact Surfaces
Observation: The nonfood contact surface of the serving carts (Courtyard kitchen) has accumulations of grime and debris.
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Plumbing System Maintained in Good Repair
Observation: The faucet to the preparation sink is leaking (main kitchen, near cook line)
Correction: Plumbing systems and components shall be maintained in good repair.
- Handwashing Signage/Handwashing Facilities
Observation: A sign or poster that notifies food employees to wash their hands is not provided at hand station # 2 used by food employees
Correction: Provide a sign or poster that notifies food employees to wash their hands at all handwashing lavatories used by food employees.
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04/30/2014 | Routine | |
Critical violation must be corrected within 10 days, non-critical violations must be corrected within 30 days.
- Equipment - Non-Food Contact Surfaces and Utensils
Observation: Surfaces of the ice machine was in contact with non-potentially hazardous food items that were observed soiled with accumulations of grime and debris.
Correction: Clean the surface of ice machine at any time when contamination may have occurred, at least every 24 hours, before restocking the consumer self-service equipment/utensils, or per manufacturer specifications.
- Hand Drying Provision (corrected on site)
Observation: No disposable towels were provided at the hand washing lavatory in the second support kitchen facility.
Correction: Hand drying devices such as individual disposable paper towels, a continuous towel system that supplies the user with a clean towel or heated air hand drying device must be provided at all hand washing lavatories to encourage proper hand washing and avoid employees to drying their hands on their clothing or other unclean materials
- Pests - Controlling Pests*
Observation: Fruit flies observed in the dish washer area (secondary kitchen facility.)
Correction: Eliminate harborage conditions. Insects and other pests are capable of transmitting disease to man by contaminating food and food-contact surfaces.
- Critical: Sanitizer - Criteria/Chemicals for food contact*
Observation: Quaternary ammonium sanitizer being applied to food contact surfaces does not meet the requirements of 40 CFR 180.940
Correction: Utilize only 200 - 300 ppm that meet the requirements of 40 CFR 180.940 when applying to food contact surfaces
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01/28/2014 | Routine | |
All critical violations must be corrected within 10 days, non-critical violations must be corrected within 30 days.
Notes:
Ice machine scheduled for cleaning next week.
- Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site)
Observation: Barbecue hot holding at improper temperatures.
Correction: Rapidly reheat the food to 165°F and maintain at 135°F or above through the hot holding period.
- Equipment - Good Repair and Proper Adjustment
Observation: Warming cabinet pass thru in the main kitchen was observed in a condition that prevents necessary maintenance. Replace gasket or install magnet to provide good suction between door and cabinet itself.
Correction: Repair warming cabinet 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, 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
Observation: Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: serving carts in the secondary kitchen(Courtyard)
Correction: Maintain nonfood-contact surfaces of equipment clean.
- Plumbing System Maintained in Good Repair
Observation: Plumbing connections under the 3 VAT sink are leaking.
Correction: Plumbing systems and components shall be maintained in good repair.
- Lighting, Intensity
Observation: Less than 20 foot candles of light was noted in the reach-in cooler/freezer.
Correction: Provide at least 20 foot candles at a distance of 30 inches from the floor in consumer self-service areas, inside equipment, warewashing, equipment storage, toilet rooms
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10/28/2013 | Routine | |
There are no violations noted during inspection.
Notes:
Hand sink in the Courtyard dish wash area is not in service, hands are washed in the kitchen hand sink.
Clean and well organized facility
No violation noted during this evaluation. | 07/23/2013 | Routine | |
Critical violation must be corrected within 10 days. Non-critical violations must be corrected within 30 days.
Notes:
Keep top portion of the MUT along cafeteria serving line covered if not busy, store small portions of tomatoes and sliced cheese.
Gasket to the hot holding unit (cafeteria side) is not providing good suction between unit and door, needs to be replaced.
- Plumbing System Maintained in Good Repair
Observation: Spray hose in the dish wash room is leaking (main kitchen).
Correction: Plumbing systems and components shall be maintained in good repair.
- Hand Drying Provision
Observation: No disposable towels were provided at the hand washing lavatory in the dish wash area kitchen # 2.
Correction: Hand drying devices such as individual disposable paper towels, a continuous towel system that supplies the user with a clean towel or heated air hand drying device must be provided at all hand washing lavatories to encourage proper hand washing and avoid employees to drying their hands on their clothing or other unclean materials
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: Ceilings in dish wash room (main kitchen) and walls in the kitchen # 2 noted in need of cleaning.
Correction: All floors, walls, and ceilings must 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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04/22/2013 | Routine | |
Non-critical violation must be corrected within 30 days.
Sanitizing solution in the main kitchen tested correctly at 200 ppm.
The Courtyard kitchen have been inspected as well.
Note:
Fire call due to hood discharge, OK to operate after cleaning.
- Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site)
Observation: Vegetables and meat on the cart hot holding at improper temperatures.
Correction: Rapidly reheat the food to 165°F and maintain at 135°F or above through the hot holding period.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: Sanitizer dispenser not adjusted to dispense sanitizer at 200 - 300 ppm, instead, dispensing pure sanitizer (Courtyard kitchen).
Correction: Adjust sanitizer dispenser 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.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: Unused or non-functioning equipment not removed from the premises. Unused equipment stored in the walk-in freezer/storage room (Courtyard kitchen).
Correction: Remove any unused or non-functioning equipment from the premises.
- Plumbing System Maintained in Good Repair
Observation: Plumbing connections under the 3 VAT sink are leaking in the Courtyard kitchen.
Correction: Plumbing systems and components shall be maintained in good repair.
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01/16/2013 | Routine | |
No violations noted at time of inspection.
Quaternary sanitizer concentration tested at 200 ppm. in the 3 compartment sink.
Adequate food testing thermometers, sanitizer test kit and 3 compartment sink set-up.
Reviewed the poster "Food Safety and Glove Use" and left copies to be used as a training aide with the staff.
No violation noted during this evaluation. | 11/30/2010 | Routine | |
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