Per operator facility does not keep left over but does make foods a day a head. Proper date marking was observed. There are 3 kitchen in facility. Main kitchen foods are cooked/prepared and sent to additional 2 kitchens for cold/hot holding. EHS provided cool guidelines for operator. Milk and eggs are pasteurized as required. Eggs are at times prepared undercooked.
- Food Storage - Clean and Dry Location (corrected on site)
Observation: Food stored in a location where it is subject to splash, dust or other contamination. EHS observed bag of potatoes stored on floor in walk in refrigeration.
Correction: Store food where it is not exposed to splash or install an approved durable, and cleanable barrier between the splash source and the food to prevent contamination.
- Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site) (repeated violation)
Observation: Top layer of sausage patties and link in hot holding unit at the front kitchen hot (115F) holding at improper temperatures. Ensure there are no empty space/gaps at unit so that heat is not lost and do not stack meat to high to restrict heat transfer. Concerned items discarded.
Correction: Rapidly reheat the food to 165°F and maintain at 135°F or above through the hot holding period.
- Non-Food Contact Surfaces
Observation: The nonfood contact surface of the grease/debris catch pans at he grills in the main kitchen has accumulations of grime and debris. Clean items daily to prevent harboring conditions for pathogen growth and pest/rodent infestations.
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: Plumbing at the dishwasher in the main kitchen in poor repair. EHS observed leak from plumbing connections near air pressure valve.
Correction: Repair and maintain all plumbing components and fixtures.
- Handwashing Signage/Handwashing Facilities (corrected on site)
Observation: A sign or poster that notifies food employees to wash their hands is not provided at all lavatories used by food employees. EHS provided 7 signs to post on all 5 handwashing sinks and 2 restrooms.
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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03/17/2016 | Routine | |
Great job of keeping your kitchen clean and organized.
- Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site)
Observation: BBQ and pepper steak hot holding at improper temperatures. EHS observed BBQ hot holding at 114F in steam table. Also, pepper steak holding at 107F. PIC had cook reheat in before placing back on steam table.
Correction: Rapidly reheat the food to 165°F and maintain at 135°F or above through the hot holding period.
- Kitchenware and Tableware (corrected on site)
Observation: Cleaned and sanitized utensils not handled, displayed, or dispensed so that the food- or lip-contact surfaces are protected from contamination. EHS observed cleaned serving utensils stored in cylinder with food contact end up. Invert utensils so that the handle is presented to the employees. PIC corrected.
Correction: Handle, display, or dispense cleaned and sanitized utensils so the food- or lip-contact surface are protected from contamination.
- Critical: Backflow Prevention Device, When Required*
Observation: Observed a hose attached to a faucet fixture. The hose extended below the flood rim level of the sink basin.
Correction: Install an approved backflow prevention device or alter the length of the hose to provide the necessary separation between the water supply and the flood rim level of the sink basin. The minimum allowable separation distance must be at least 2x the diameter of the water supply inlet and at least 1 inch.
- Critical: Backflow Prevention Device, When Required*
Observation: Backflow or backsiphonage prevention device not available on threaded faucet as required by law. EHS observed a splitter attached to the mop sink with hose that extends past the rim of sink. Also, splitter needs backflow device attached because the shut off has chenged.
Correction: Provide a backflow or backsiphonage prevention device on all threaded faucets.
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12/17/2015 | Routine | |
Facility is visibly clean and organized. Temperature logs are available for sanitizer and all equipment. Recommend cooling logs to prevent spore forming bacteria in foods. Test strips are available for use. Ensure mops are hung to air dry properly before sending off to be laundered to prevent pest and pathogen growth. Also ensure proper thorough documentation when cooking and slicing food then freezing (7 days total for all)
- Person in Charge
Observation: Employees are not inspecting the food upon receipt. Ensure temperature of foods are taken at the time of delivery to ensure no contaminated foods enter facility. Discussed documentation on logs or on receipt.
Correction: Have employees routinely inspect food as they are received to verify that they are from an approved source, they are delivered at the required temperatures and they are stored in a manner that prevents contamination during shipment or transport.
- Person in Charge
Observation: Employees are not aware of or are not practicing proper methods to rapidly cool potentially hazardous food (PHF). Provided colling logs for future use. Observed turkey roast cook and coold the prior day at 45F.
Correction: Ensure employees are using proper methods to rapidly cool PHF that are not held hot or are not for consumption within 4 hours, through daily oversight of the employees' routine monitoring of food temperatures during cooling.
- Critical: Cooling* (corrected on site)
Observation: Turkey Roast observed temp at 45F in walk in refrigeration noted not being adequately cooled to prevent the growth of harmful bacteria. Turkey was prepared and cooled the day before. Discard food item. EHS provided cooling logs.
Correction: Cool potentially hazardous foods from 135°F to 70°F within 2 hours and within a total of 6 hours from 135°F to 41°F. A longer time for cooling allows an ideal situation for bacterial growth. This has been shown to be the major contributing factor in many foodborne illnesses.
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09/03/2015 | Routine | |
Health Policy is part of orientation. Good temperatures were observed. Ensure leaks are corrected with in 30 days of this inspection and that the QT is adjusted to correct concentration as soon as possible. Always test concentration before use to ensure toxins are not placed on food contact surfaces.
- Person in Charge
Observation: Employees are not properly trained in food safety as it relates to their assigned duties. Several food workers do not have current food handler cards.
Correction: Train all employees in food safety as it relates to their assigned duties.Ensure all food workers have current food handler cards. Cards need to be obtained with in 30 days of this inspection.
- Plumbing System Maintained in Good Repair
Observation: Faucet at the 3 compartment sink and the handwashing sink beside the ice bin observed leaking.
Correction: Repair and maintain all plumbing components ans fixtures.
- Critical: Sanitizer - Criteria/Chemicals for food contact*
Observation: QT Sanitizer at 3 compartment sink being applied to food contact surfaces does not meet the requirements of 40 CFR 180.940. Concentration was observed above 500ppm. Ecolab QT recommends 150-400ppm.
Correction: Utilize only QT that meet the requirements of 40 CFR 180.940 when applying to food contact surfaces
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03/10/2015 | Routine | |
- *Rinse cycle on dish machines should not exceed 194 degrees and it's length must meet manufacturer's specifications.
- Ensure all commercially processed PHFs are date labeled for use within 7 days
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site) (repeated violation)
Observation: Raw foods of animal origin stored over ready-to-eat (RTE) food in the refrigeration unit
Correction: raw shell eggs stored over lettuce (NF) and over RTE sausage, cheese, butter, & creamers (AL).
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06/24/2014 | Risk Factor | |
- Great job with health cards!
- Good date labeling observed.
- Ensure all dishwashers function according to manufacturer's specifications. All gauges must work and cycles must run the recommended time.
- Facility looks great!
- Hair Restraints - Effectiveness (corrected on site)
Observation: Nursing Home: Employees observed working in the food service area without proper hair restraints.
Correction: Ensure all employees wear hair restraints such as hats, hair coverings or nets, beard restraints, and clothing that covers body hair, that are designed and worn to effectively keep their hair from contacting exposed food, clean equipment, utensils and linens, and unwrapped single-service and single-use articles. This section does not apply to food employees such as counter staff who only serve beverages and wrapped or packaged foods, hostesses, and wait staff if they present a minimal risk of contaminating exposed food
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site) (repeated violation)
Observation: Assisted Living: Raw foods of animal origin (shell eggs, bacon) stored over ready-to-eat (RTE) food in the refrigeration unit.
Correction: Separate raw foods of animal origin during storage, preparation, holding, and display from raw RTE food including foods such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food. *Discussed with staff.
- Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site)
Observation: Pork 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.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (corrected on site) (repeated violation)
Observation: Assisted Living: The ready-to-eat (RTE) commercially processed egg salad in the refrigeration unit was not properly dated for disposition after opening. It also had a ham salad lid on it.
Correction: Mark a "consume by" date on commercially processed RTE foods at the time the original container is opened. If the food is held at 41°F or below the food shall be served or sold within 7 calendar days. Some harmful bacteria continue to grow even at refrigeration temperatures so limiting the amount of time in storage limits the amount of growth allowed for these bacteria. *Discarded.
- Warewashing Machines, Flow Pressure Device
Observation: Dementia Unit: There is no pressure gauge installed at the hot water supply line immediately before entering the warewashing machine allowing pounds per square inch, psi, to be monitored by a machine operator.
Correction: Dementia Unit: Install a pressure gauge, properly located immediately before hot water enters the sanitizing compartment of the warewashing machine, so that employees can routinely monitor psi while the machine is operating. *Water pressure during the rinse cycle must measure 15-25 psi.
- Critical: Equipment and Utensils - Hot Water and Chemical Sanitizing*
Observation: Nursing Facility: The mechanical dishwashing machine did not switch from the wash to rinse cycle when tested.
Correction: Nursing Facility: Repair the unit so that achieving a utensil surface temperature of 160°F can be measured by an irreversible registering temperature indicator (e.g. thermolabel and maximum registering thermometer). Discontinue use of mechanical warewashing machine and convert to use of 3-vat sink wash, rinse and chemical sanitization. Use single-service items as deemed necessary if not capable of effective manual washing, rinsing, and sanitization of food-contact surfaces.
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11/13/2013 | Routine | |
- Great job maintaining health cards for all staff!
- Inspection reports are inclusive of both facilities because both are under one permit. If two reports are desired, must apply for two separate permits.
- Critical: Ready-to-Eat - Potentially Hazardous Food - Disposition* (corrected on site)
Observation: The ready-to-eat (RTE) milk and chicken salad in the refrigeration unit were not discarded by the "consume by" date.
Correction: Discard the food at this time and ensure all prepared RTE food is served, sold or discarded by the "consume by" date. Some harmful bacteria continue to grow even at refrigeration temperatures so limiting the amount of time in storage limits the amount of growth allowed for these bacteria.
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02/26/2013 | Risk Factor | |
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