- Jewelry Prohibition (corrected on site)
Observation: Employees wearing bracelets and watches.
Correction: Except for a plain ring(like a wedding band), employees may not wear jewelry on their hands or arms while preparing/working with food.
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08/18/2015 | Routine | |
make sure foods are under sneezeguard
dishmachine thermolabel log-just add thermolabel to existing log-test weekly
No violation noted during this evaluation. | 02/05/2015 | Risk Factor | |
1. Discussed the 2013 key changes on the Food Code.to the FPM
2. Discussed the procedure for their Time as a Public health control for their 2 day cares that they catered. Copy attached to my report.
3. Day care foods cook at 9:30am and delivery at 11:00am. Cold foods transported in the ice chest and hot foods in cambro hot holding.
4. Foods are pre-portioned in the kitchen and each plates has lids or wrapped in plastic.
5. Dish machine passed the thermo label strip test
6. Establishment will start catering Sept.2, 2014.
7. Call a pest control management.
- Sanitizer Test Kit Required
Observation: There is no test strip to use for the hot sanitizing dish machine.
Correction: Provide a thermo label strip to test the temperature of the dish machine.
- Light Bulbs / Locations where Shielding is Required
Observation: Light bulb(s) in the dry storage area are not covered by a protective shielding.
Correction: Provide light bulbs that are shielded, coated, or otherwise shatter-resistant in areas where there is exposed food, clean equipment, utensils, linens, or unwrapped single-service and single-use articles.
- Lighting Intensity/ Food Prep Area / 50 foot candles
Observation: Observed that inadequate lighting was provided in the food preparation areas.Under the hood.
Correction: Increase the lighting to provide a minimum of 50 foot candles in all food preparation areas.
- Physical Facilities Good Repair (repeated violation)
Observation: @Physical structure@ is not maintained in good repair. Damaged walls and ceilings in the equipement room stoprage and shared rest room.
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
- Controlling Pests by Routine Inspection of Premises (repeated violation)
Observation: The premises is not being routinely inspected for the presence of insects, rodents, and other pests. Mice droppings under the dry storage shelving unit.
Correction: Insects and other pests are capable of transmitting disease to people by contaminating food and food-contact surfaces. Routinely inspect the premises to control the presence of pests on the premises.
- Cleaning Frequency for Physical Facilities (repeated violation)
Observation: Observed that the shared restroom roof screen is full of dirt and dusty glass enclosure is 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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08/27/2014 | Routine | |
- Date Marking of RTE, PHF(TCS) Prepared On-Site, Stored at 41°F or less (corrected on site)
Observation: The following ready-to-eat, potentially hazardous food in the refrigeration unit is not used within 24 hours of preparation and is not properly dated for disposition within 7 days at 41°F: MAc & cheese, chicken, & salmon.
Correction: Refrigerated, ready-to-eat, potentially hazardous foods (time/temperature control for safety food) that are prepared on site and held at 41°For below shall be clearly labeled and date marked with a "USE BY" not exceeding 7 TOTAL DAYS. If the food is held for only 24 hours, no date marking is required. For example, if foods like leftover soups, chili, tuna salad, potato salad, pasta salad, etc. are prepared on @DATE@ they shall be date marked with a "use by" date not exceeding @DATE@.
- Physical Facilities Good Repair
Observation: Observed that the Physical structure are not maintained in good repair.
1. Warewash ceiling cracked.
2. Warewash hand sink caulking
3. Storage room ceiling is duct taped where plates and trays are stored.
4. Dry food storage holes on the flooring near the wall
Correction: Repair the physical facilities. Poor repair and maintenance compromises the functionality of the physical facilities.
- Controlling Pests by Routine Inspection of Premises
Observation: The premises is not being routinely inspected for the presence of insects, rodents, and other pests. Evidence of mice droppings in dry food storage.
Correction: Insects and other pests are capable of transmitting disease to people by contaminating food and food-contact surfaces. Routinely inspect the premises to control the presence of pests on the premises.
- Cleaning Frequency for Physical Facilities
Observation: Observed that the warewash area ceilings is in need of cleaning.There are heavy built up of molds all around.
Correction: Clean the physical facilities at a frequency necessary to ensure the protection and safe preparation of food.
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03/26/2014 | Routine | |
This visit was made to conduct a routine inspection.
Good cold and hot holding temperatures observed. Great hand washing observed by staff.
- Critical: No Bare Hand Contact with RTE Foods (corrected on site)
Observation: Employee observed slicing boiled eggs with bare hands.
Correction: No bare hand contact is allowed with ready-to-eat foods. Pleae use gloves, utensils or deli tissues. (corrected).
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09/18/2013 | Routine | |
This visit was conducted to complete a routine food safety evaluation.
1. Ensure that the dish washing team know to wash their hands in between handling dirty and clean dishes. In addition, ensure that they have an adequate supply of soap to achieve this.
2. The kitchen was noted to be clean and well organized, and cold holding temperatures were correct at the time of the evaluation.
- Critical: Handwashing / When to wash hands (corrected on site)
Observation: The dishwasher operative was observed handling dirty dishes then clean with no hand washing in-between.
Correction: ALL food employees shall be washing their hands OFTEN especially after handling trash, using the restroom, handling raw meats, handling soiled equipment and utensils, BEFORE putting on clean gloves, etc. Proper handwashing frequencies will aid in the reduction foodborne illness.
- Bare Hand Contact with Non-RTE Foods Minimized to Prevent Contamination (corrected on site)
Observation: Excessive bare hand contact with exposed food that is not in a ready-to-eat form.
Correction: Food employees shall minimize bare hand and arm contact with exposed food that is NOT in a ready-to-eat food. Foods like sugar, salt, flour, starch, etc. shall be dispensed using food scoops or utensils that are designed with handles to minimize bare hand contact.
- Critical: Food Protection from Contamination / Separate Raw from RTE (corrected on site)
Observation: Raw beef was observed stored over corn in the walk-in cooler.
Correction: Food shall be protected from cross contamination by separating raw animal foods like poultry, beef, pork, seafood, and eggs during holding from ALL other foods such as cooked foods, ready-to-eat foods, washed produce, etc.
- Handwashing Cleanser, Available at Handwashing Facilities (corrected on site)
Observation: There was no soap available at the hand sink in the dish washing area.
Correction: Provide hand soap at each hand sink to allow employees to properly wash their hands.
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05/21/2013 | Routine | |
This visit was conducted to complete a risk factor based food safety evaluation.
No Violations noted.
No violation noted during this evaluation. | 12/03/2012 | Risk Factor Assessment | |
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