Abbreviations: PIC-Person-in Charger, IT-Internal Temperture, ST-Surface Temperature, WIC-Walk-in cooler, WIF-Walk-in Freezer,
No violation noted during this evaluation. | 11/03/2015 | Risk Factor | |
Abbreviations: WIC - walk in cooler
No violation noted during this evaluation. | 08/12/2015 | Risk Factor | |
Abbreviations: WIC - walk in cooler
- Physical Facilities in Good Repair (repeated violation)
Observation: The floor near the 3-compartment sink is not maintained in good repair. The floor in this area needs to be re-sealed.
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
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02/24/2015 | Routine | |
Abbreviations: WIC - walk in cooler
- Critical: Time as a Public Health Control* (corrected on site)
Observation: The milk, half and half and cream in containers on the counter in the doctor's lounge for which time rather than temperature is being used as a control was not labeled or otherwise marked with a 4 hour cook, serve or discard by time. Items were labeled during inspection.
Correction: Discard food that is not cooked and served or served if ready-to-eat within 4 hours from the point in time when the food is removed from temperature control. Clearly label or otherwise mark the food with a 4-hour cook-serve or serve by time.
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08/14/2014 | Risk Factor | |
Abbreviations: WIC - walk in cooler
- Nonfood-Contact Surfaces - Corrosion Resistant/Nonabsorbent
Observation: The nonfood contact surface of the insulation on the steam kettle pipes is not corrosion resistant, 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.
- Equipment - Fixed Equipment, Spacing or Sealing
Observation: The caulking along the tray line sink is cracked and needs to be re-sealed.
Correction: Seal the unit to adjoining equipment or walls since it is exposed to spillage or seepage.
- Equipment - Good Repair and Proper Adjustment
Observation: The door gasket to the on the bottom door of the warming unit is in poor repair.
Correction: Repair or replace the door gasket in accordance with the manufacturer's specifications.
- Non-Food Contact Surfaces
Observation: The following nonfood contact surfaces have accumulations of grime and debris: 1-the side of the warmer on the cook's line, 2-the sides of the deep fryers, 3-the stove top, inside of the plate warmers on the tray lines, the gasket on the Hobart reach in cooler.
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 sink basin for the hand sink in the doctor's lounge is slow to drain.
Correction: Plumbing systems and components shall be maintained in good repair.
- Physical Facilities in Good Repair
Observation: The following physical structures are not maintained in good repair: 1-The wall near the dish machine (concrete broken), 2-Coving near the tile skillet (needs to be sealed to wall).
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
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02/19/2014 | Routine | |
The soups served to patients at the hospital are prepackaged by ACC-a Division of the Morrison Company in Baltimore, MD. The bags of soup are placed unopened in the steam kettles for re-heating. The bags are then opened and placed in metal inserts on the tray line. The soup is then placed into bowls with plastic lids and placed on the patients tray. The trays are then delivered to the patient's room for service.
The reheating process and the tray line was inspected during the visit. Did not observe any plastic or other debris in these areas. Inspected the carts that are used to take the trays to the patent's rooms. Did not observed any plastic or debris in the carts.
No violation noted during this evaluation. | 01/06/2014 | Complaint | |
Additional Temperatures: Sliced Turkey-IT-Tray Line 179'F, Raw Pork-ST-WIC 1 37'F, Cooked Chicken-ST-WIC 2 40'F, Liquid Eggs-ST-WIC 2 38'F, Whole Pasteurized Eggs-ST-WIC 2 37'F, Sliced Ham-IT-WIC 3 38'F, Sour Cream-ST-WIC 3 40, Diced Tomatoes-IT-WIC 4 40 'F, Pepperoni-IT-Pizza Prep Unit 38'F, Stromboli-IT-Serving Live 141, Chicken Breast-IT-Serving Line 149'F, Sliced Pork-IT-Action Station 38'F, Pork Stir Fry-IT-Action Station 168'F, Chicken Soup-IT-Serving Line 170'F, Hamburgers-IT-Cooking 187
Abbreviations: WIC - walk in cooler
- Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site)
Observation: Observed Egg Rolls located on the serving line (112'F) and in the cook's hot box (121'F) hot holding at improper temperatures. All Egg Rolls were taken back to the kitchen and re-heated to 165'F.
Correction: Hot hold potentially hazardous food at 135°F or above to inhibit the growth of harmful bacteria.
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09/20/2013 | Risk Factor | |
This inspection is conducted to evaluate the recent remodel of the serving area. All of the equipment has been installed and in working order. All backflow prevention devices have been installed where required. No food items will be stored overnight in the salad bar area.
The facility may reopen. Great job on the remodel.
No violation noted during this evaluation. | 09/11/2013 | Other | |
| No violation noted during this evaluation. | 07/19/2013 | Other | |
Inspection of the temporary serving area.
Discussed with person in charge
No violation noted during this evaluation. | 06/28/2013 | Other | |
Receipt and review of specifications and application for temporary service area. Applications and plans approved as submitted. Inspection of temporary wall is scheduled for 6/28/13 at 8:30 am.
No violation noted during this evaluation. | 06/24/2013 | Other | |
Per request of the establishment, a meeting was held in reference to the upcoming renovations. The following items were discussed:
1. EHS discussed plans that were received - plans had no application and fee.
2. The kitchen preparation area will be the same throughout the renovation
3. All foods that will be served in the temporary serving area will be grab-n-go meals that will be pre made in the kitchen
4. Four drink display cases and the heat lamp from the pizza prep section will be used
5. Temporary hand sinks - bladder type sinks will be used that are 5 gallon for fresh water and 7 gallons for waste water
No violation noted during this evaluation. | 06/03/2013 | Other | |
Abbreviations: WIC - walk in cooler
- 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. Observed employee on tray line touch her face then continue to prepare trays.
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.
- Critical: Eating, Drinking, or Using Tobacco*
Observation: An employee was observed eating in the fruit cutting area while preparing/handling food or contacting clean food contact surfaces.
Correction: All employees who are eating must be in the designated break area away from food preparation/handling areas to prevent cross contamination.
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site)
Observation: Raw food of animal origin holding in a manner that may cause cross contamination of to ready-to-eat food (RTE). Observed raw shell eggs stored above thawing precooked turkey
Correction: Separate raw foods during storage, preparation, holding, and display from raw RTE food including other raw food such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food.
- Cloths - Wiping Cloths - Use Limitation (corrected on site)
Observation: Wiping cloths improperly stored between use. Observed wiping cloths stored in soapy water in the prep area
Correction: Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
- Food Storage - Clean and Dry Location
Observation: Food stored in a location where it is subject to splash, dust or other contamination. Observed an unwrapped pan of diced potatoes in the WIC
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.
- Equipment - Fixed Equipment, Spacing or Sealing
Observation: The prep sink and the handsink in the women's locker room are not sealed to adjoining equipment or walls. Observed cracking in the caulking behind the prep sink.
Correction: Seal the unit to adjoining equipment or walls since it is exposed to spillage or seepage.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: The door gasket to the tray line cooler is in poor repair.
Correction: Repair or replace the door gasket in accordance with the manufacturer's specifications.
- Equipment - Good Repair and Proper Adjustment (corrected on site) (repeated violation)
Observation: Plastic line insert pan was observed in a state of disrepair and damaged.
Correction: Repair the plastic pan 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 the plastic pan, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils*
Observation: The following equipment food-contact surfaces were observed soiled to sight and touch: Serving pans stored on the dish line, both buffalo choppers, the pump on the thicking agent on the tray line, coffee urns in catering room, carbon build-up on inside of the sheet pans, and some line inserts in the dishroom.
Correction: Clean and sanitize these surfaces for food contact.
- Equipment - Cooking and Baking Equipment
Observation: The vent in the inside of the microwave oven is observed soiled.
Correction: Using the manufacturer's recommended cleaning procedure, clean the microwave oven at least every 24 hours.
- Non-Food Contact Surfaces
Observation: The nonfood contact surface of the following equipment has accumulations dirt and debris: Reach In Coolers, inside the door on the fryers on cooks line, cooling fan in dishroom, carbon build-up on outside of sauce pans and the outside on the steam kettle.
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Equipment and Utensils, Air-Drying Required
Observation: plastic pans and line pans were found stacked while wet after cleaning and chemical sanitization.
Correction: Items must be allowed to drain and air-dry before being stacked or stored to allow evaporation of chemical sanitizer and moisture that may encourage microbial growth.
- 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. Observed single service salad containers and single service cup lids on the tray line, and foil trays above the fruit cutting area were not stored upside down.
Correction: Handle, display, or dispense cleaned and sanitized utensils so the food- or lip-contact surface are protected from contamination.
- Plumbing System Maintained in Good Repair
Observation: Plumbing connections at the chemical mixing station in the mop room, the faucet on the prep sink and one of the connections to the steam kettle are leaking.
Correction: Plumbing systems and components shall be maintained in good repair.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: The ceiling vent in the mop room, the sprinkler heads in the ceiling of the kitchen, and the ceiling tiles are 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.
- Critical: Toxics - Storage of Toxic Containers* (corrected on site)
Observation: Containers of Glass Cleaner are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items. Observed spray bottle of Windex next to the tray line
Correction: Containers of Glass Cleaner must be located in an area that is not above food, equipment, utensils, linens or single service items.
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02/15/2013 | Routine | |
Training inspection with Scott Widener.
No violation noted during this evaluation. | 02/13/2013 | Training | |
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