| No violation noted during this evaluation. | 01/13/2016 | Risk Factor | |
- Nonfood-Contact Surfaces - Corrosion Resistant/Nonabsorbent (repeated violation)
Observation: The nonfood contact surface of the storage room shelving is not nonabsorbent and/or smooth.
Correction: Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent. Clean the storage room shelving and then evaluate if the shelves need to be painted - properly repair surface then repaint.
- 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: storage room shelving.
Correction: Maintain nonfood-contact surfaces of equipment clean.
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles (corrected on site) (repeated violation)
Observation: Clean pans were observed stored with the food-contact surface facing upward.
Correction: Store equipment and utensils covered or inverted to prevent contamination while in storage.
- Plumbing System Maintained in Good Repair
Observation: The employees' toilet's plumbing connection (water inlet) is leaking.
Correction: Plumbing systems and components shall be maintained in good repair.
- Refuse - Covering Receptacles (repeated violation)
Observation: Dumpster or outside refuse container was open or uncovered.
Correction: Cover all waste containers when not in continuous use.
- Refuse - Maintaining Refuse Areas and Enclosures (repeated violation)
Observation: Trash and litter were observed adjacent to the refuse container outside the facility.
Correction: The refuse container storage area and grounds adjacent to the container are to be maintained clean and sanitary.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: The following physical structures were noted in need of cleaning: base of toilets (where needed) in restrooms, floor behind the toilets and storage room floors.
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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10/20/2015 | Routine | |
- Critical: Hands - When to Wash* (corrected on site)
Observation: A food employee failed to wash his or her hands before engaging in food preparation, after touching bare human body parts, after coughing, sneezing, eating, after handling soiled utensils or after engaging in any activity which may have contaminated his/her hands.
Correction: Instruct food employees to clean their hands and exposed portions of their arms immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service and single-use articles and during food preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing task.
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02/06/2015 | Risk Factor | |
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site)
Observation: Raw foods of animal origin stored over ready-to-eat (RTE) food in the refrigeration unit - box of raw hamburger over grapes.
Correction: Separate raw foods of animal origin during storage, preparation, holding, and display from raw RTE food such as fruit, vegetables, and cooked RTE food.
- Nonfood-Contact Surfaces - Corrosion Resistant/Nonabsorbent
Observation: The nonfood contact surface of the storage shelving is not nonabsorbent and/or smooth - scuffed shelving.
Correction: Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent.
- 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: storage shelving.
Correction: Maintain nonfood-contact surfaces of equipment clean.
- Refuse - Covering Receptacles
Observation: Dumpster or outside refuse container was open or uncovered.
Correction: Cover all waste containers when not in continuous use.
- Refuse - Maintaining Refuse Areas and Enclosures (repeated violation)
Observation: Trash and litter were observed adjacent to the refuse container outside the facility.
Correction: The refuse container storage area and grounds adjacent to the container are to be maintained clean and sanitary.
- Light Bulbs Protective Shielding
Observation: Light bulbs not shielded, coated, or otherwise shatter-resistant - new light at 3-compartment sink and light in storage room.
Correction: Shield or replace light bulb with a coated or shatter-resistant bulb.
- Outer Openings - Protected
Observation: Outer opening of the food establishment is not protected against entry of insects and rodents - door in hallway that is open to kitchen was blocked open.
Correction: Protect the food establishment against the entry of insects and rodents by 1. Filling or closing holes and other gaps along floors, walls, and ceilings, 2. Closed, tight fitting windows, and 3. Solid, self-closing, tight-fitting doors. Insects and rodents are vectors of disease-causing microorganisms which may be transmitted to humans by contamination of food and food-contact surfaces.
- Physical Facilities in Good Repair (repeated violation)
Observation: The following physical structures are not maintained in good repair: Classroom #1 Restroom - repair floor/wall juncture, Ladies' hall restroom - cabinet not sealed to floor, crack in wall at window area, and paint wall where repaired.
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: The following physical structures were noted in need of cleaning: dirty floors in storage room and ladies' restroom behind toilets.
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.
|
10/20/2014 | Routine | |
| No violation noted during this evaluation. | 03/10/2014 | Risk Factor | |
Live roaches were seen at time of inspection. A pest control company is treating the facility but it must be effective.
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site)
Observation: Raw foods of animal origin stored adjacent to ready-to-eat (RTE) food in the refrigeration unit - raw shell eggs (personal use) stored beside of bread.
Correction: Separate raw foods of animal origin during storage, preparation, holding, and display from raw RTE food including foods such as raw vegetables and cooked RTE food. Do not store raw shell eggs in the refrigeration unit for the Head Start and may lead to cross-contamination.
- Equipment - Fixed Equipment, Elevation or Sealing
Observation: There are that are not elevated off the floor or sealed to the floor. A cleaning hazard exists.
Correction: Alter the installation of the equipment to allow easy floor cleaning. Make 1 of the following corrections: 1. Remove the equipment 2. Install casters 3. Elevate the equipment to a minimum of 6 inches off the floor 4. Seal the equipment to the floor. Casters may be installed on a frame that would be located within the edges of the chest coolers (call before doing).
- 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: general cleaning of shelves.
Correction: Maintain nonfood-contact surfaces of equipment clean.
- Equipment - Cooking and Baking Equipment
Observation: The cavity of the microwave oven is observed soiled.
Correction: Using the manufacturer's recommended cleaning procedure, clean the microwave oven at least every 24 hours.
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles
Observation: Clean food containers/equipment were observed stored with the food-contact surface facing upward.
Correction: Store equipment and utensils covered or inverted to prevent contamination while in storage.
- Refuse - Maintaining Refuse Areas and Enclosures
Observation: Trash and debris were located in the utility shed where trash cans are stored before moving trash to the dumpster. Trash and litter were observed adjacent to the dumpster container outside the facility.
Correction: The refuse container storage area and grounds adjacent to the container are to be maintained clean and sanitary.
- Floor and Wall Junctures, Coved, and Enclosed or Sealed
Observation: Floor wall juncture in the classroom restroom toilet area is not coved and closed to no larger than 1/32 inch space.
Correction: Cove floor wall juncture to no larger than a 1/32 inch space to ensure urine and debris does not go under the new linoleum.
- Lighting, Intensity
Observation: Less than 20 foot candles of light was noted at the handwashing / dishwashing areas.
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
- Physical Facilities in Good Repair
Observation: The following physical structures are not maintained in good repair: wall/baseboard loose at the 3-compartment sink/dishwasher area, and re-caulk sinks where needed.
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
- Handwashing Lavatories - Maintaining and Using Handwashing Lavatories
Observation: The base of the toilet in the boys' restroom is unclean.
Correction: Keep toilet facilities clean and maintained.
|
09/23/2013 | Routine | |
- Nonfood-Contact Surfaces - Corrosion Resistant/Nonabsorbent
Observation: The nonfood contact surface of the raw wood shelving is not nonabsorbent, and/or smooth.
Correction: Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent.
- Linens - Storage of Soiled Linens
Observation: Soiled linens were found stored in a location that may directly or indirectly contaminate food or food-contact surfaces - stored in open container.
Correction: Store soiled linens in appropriate receptacles to prevent the contamination of food or food-contact surfaces - store in an enclosed container.
- Outer Openings - Protected
Observation: Outer opening of the food establishment is not protected against entry of insects and rodents - screen on the door is loose.
Correction: Protect the food establishment against the entry of insects and rodents by 1. Filling or closing holes and other gaps along floors, walls, and ceilings, 2. Closed, tight fitting windows, and 3. Solid, self-closing, tight-fitting doors. Insects and rodents are vectors of disease-causing microorganisms which may be transmitted to humans by contamination of food and food-contact surfaces.
- Physical Facilities in Good Repair
Observation: The following physical structures are not maintained in good repair: floor tiles separated in the classroom restroom area.
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: The following physical structures were noted in need of cleaning: floors under the equipment and along wall at the 3-compartment sink area, and exhaust fan in ladies' restroom.
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.
- Handwashing Lavatories - Maintaining and Using Handwashing Lavatories
Observation: The following toilet facilities are unclean: women's restroom - base of toilet, employees' restroom - toilet, boys' - toilet and drain of urinal.
Correction: Keep facilities clean and maintained.
|
03/20/2013 | Routine | |
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