The purpose of this visit was to conduct a routine inspection. Inspection time: 10:35 AM to 12:40 PM. Chlorine concentration wiping cloth bucket: 200 ppm. Quaternary ammonium sanitizer in 3 vat sink: 300 ppm. PIC signed "Time as a Public Health Control Procedure" agreement during the inspection.
- Wiping Cloths/Use Limitation/Wet Towel Storage (repeated violation)
Observation: Wet wiping cloths used for wiping counters and other equipment surfaces were observed stored on the counter.
Correction: Wet wiping cloths are to be used for wiping counters and other equipment surfaces and are to be held in a chemical sanitizer solution at the appropriate concentration between uses.
- Food on Display Protected From Contamination
Observation: The food on display is not protected from contamination. NOTE: Glass shielding has been removed from sneeze guard for hot hold buffet items, and some items were placed outside of sneeze guard area.
Correction: Food on display shall be protected from contamination by the use of packaging, counter, service line, or salad bar food guards, display cases, or other effective means. NOTE: Restore sneeze guard to original condition by replacing all glass shielding, and insure all food items are placed within the sneeze guard protection area.
- Critical: Hot Holding of Potentially Hazardous Foods at 135°F or More (corrected on site)
Observation: The following food item(s) were found hot holding at improper temperatures using a calibrated food temperature measuring device: cooked broccoli/ vegetable spring roll in self serve bar: 77/105 degrees F.
Correction: Potentially hazardous foods (time/temperature control for safety food) shall be hot held at a temperature of 135°F or above unless the permit holder is using "time as public health control" as specified under 3-501.19. NOTE: Discussed methods to keep all hot holding intems at required temperature with PIC.
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (corrected on site)
Observation: The following food item(s) were observed cold holding at improper temperatures using a calibrated food temperature measuring device: chick peas/devilled eggs/ kidney beans/ chicken salad/tomato mozarella salad/ watermelon in self serve salad bar:44/66/61/48/53/57 degrees F.
Correction: Potentially hazardous foods (time/temperature control for safety food) shall be held cold at a temperature of 41°F or below unless the permit holder is using "time as public health control" as specified under 3-501.19 to limit bacteria growth. Discussed wiht PIC. Salda bar items are displosed after lunch service. Lunch service lasts 3.5 hours. PIC agreed that TPHC would be a good solution and will start keeping a TPHC log that records when food is placed on salad bar, and when it is to be disposed.
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09/22/2015 | Routine | |
The purpose of today's visit is to conduct a risk factor assessment inspection.
No violation noted during this evaluation. | 01/30/2015 | Risk Factor | |
The purpose of today's visit is to investigate a complaint received by the Health Department on March 21, 2014. The complainant indicated "Cafeteria in Government building has unclean conditions, sells expired products, and practices unsanitary practices with regard to food storage." EHS discuss the complaint with the manager. At the time of the inspection, EHS observed the facility in clean condition, no expired products observed in the kitchen, and all food was covered or wrap with plastic wrap in all cooling units. The complaint is not confirmed at this time.
No violation noted during this evaluation. | 03/28/2014 | Complaint | |
The purpose of today's visit is to conduct a routine inspection in conjunction to a complaint received to the Health Department on March 21, 2014.
Dish machine: n/a
Note to Manager:
-Install a splash guard on the left side to protect the clean items on the shelving.
-Make sure to put the wet wiping cloth back into the sanitizer buckets when not in use.
- Wiping Cloths/Use Limitation/Wet Towel Storage (repeated violation)
Observation: Wet wiping cloths used for wiping counters and other equipment surfaces were observed stored on the counter.
Correction: Wet wiping cloths are to be used for wiping counters and other equipment surfaces and are to be held in a chemical sanitizer solution at the appropriate concentration between uses.
- Equipment / Good Repair / Components / Gaskets
Observation: The door gaskets of the following units are detached: True 2dr cooler, True 3dr cooler
Correction: Equipment components such as doors, seals, hinges, fasteners, and kick plates shall be kept intact, tight, and adjusted in accordance with manufacturer's specifications.
- Equipment & Utensils / Air-Drying or Adequate Draining Required (corrected on site)
Observation: Cooking pots were found stacked while wet after cleaning and chemical sanitization.
Correction: After cleaning and sanitizing, equipment and utensils shall be air-dried or used after adequate draining before contact with food.
- Storage of Clean Equipment, Utensils & Linens to Protect from Contamination
Observation: Observed that clean cooking pans were stored in an manner that exposed the items to contamination.
Correction: The hand washing sink next to clean cooking pans shelving needs a splash guard installed. Store clean equipment, utensils, and linens in a clean, dry location where they are not exposed to splash, dust, or other contamination and at least 6 inches above the floor.
- Handwashing Sink / Used for Hand Wash Only (corrected on site)
Observation: Observed the hand washing sink next to the True 3dr cooler is being used for washing sanitizer rags and dumping ice.
Correction: Hand washing sinks are to be used only for washing hands to encourage proper hand washing and to prevent contamination of cleaned hands.---EHS explain to the CFM not to use the hand washing sink other then hand washing.
- Plumbing / Maintained in Good Repair
Observation: At the 3-vat sink the left side faucet is leaking and the right side faucet hot handle is not working. .
Correction: A plumbing system shall be maintained in good repair.
- Critical: Conditions of Use/Presence & Use of Toxics Per Law (corrected on site)
Observation: Pesticides labeled for residential use were observed in the facility and are being applied by the operator to control pests.---Two cans of residential pesticides
Correction: Remove residential use pesticides from the facility. When necessary for pest control, chemical pesticides must be applied by a certified pesticide applicator to prevent injury and contamination.--Discarded
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03/28/2014 | Routine | |
The purpose of today's visit is to conduct a risk factor assessment inspection.
Note to manager: Food on display at the steam tables are not being protected from contamination
- Critical: Hot Holding of Potentially Hazardous Food at 135°F or above (corrected on site) (repeated violation)
Observation: The following food items were found hot holding at improper temperatures using a calibrated food temperature measuring device: sausages 129F, bone in ham 111F, scramble eggs 125F, hash brown 120F
Correction: Potentially hazardous foods (time/temperature control for safety food) shall be hot held at a temperature of 135°F or above unless the permit holder is using "time as public health control" as specified under 3-501.19.---The items above was reheated to above 165F for 15sec.
- Clean Ice Bins, Beverage Dispenser Nozzles, Etc. per Manufacturer Specs.
Observation: Interior surface of the ice bin are not being cleaned as required.
Correction: Surfaces of utensils and equipment contacting food that is NOT potentially hazardous (time/temperature control for safety food) such as ice bins, beverage dispensing nozzles, and enclosed components of equipment such as ice makers, cooking oil storage tanks and distribution lines, beverage and syrup dispensing lines or tubes, coffee bean grinders, and water vending equipment at a frequency specified by the manufacturer or at a frequency necessary to preclude accumulation of soil or mold.
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12/26/2013 | Risk Factor | |
The purpose of today's visit is to conduct a routine inspection.
Water Heater: State SSE-80
Dish machine: n/a
- Wiping Cloths/Use Limitation/Wet Towel Storage
Observation: Wet wiping cloths used for wiping counters and other equipment surfaces were observed stored on the counter.
Correction: Wet wiping cloths are to be used for wiping counters and other equipment surfaces and are to be held in a chemical sanitizer solution at the appropriate concentration between uses.
- Nonfood-Contact Surface/Corrosion Resistant/Nonabsorbent
Observation: The nonfood-contact surface of the following equipment is not corrosion resistant, nonabsorbent, and/or smooth: cardboard used as floor mats and trash bags as linings.
Correction: Non-food contact surfaces of equipment that are exposed to splash, spillage, or other foods that require frequent cleaning shall be constructed of a corrosion-resistant, nonabsorbent, and smooth material.
- Sanitizer Test Kit Required (repeated violation)
Observation: There is no test kit located in the facility for monitoring the concentration of the chemical sanitizing solutions.
Correction: Obtain a QUATERNARY AMMONIA test kit.
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06/21/2013 | Routine | |
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