Provided operator with FDA form 1-B and flyer for the upcoming serv-safe class in May.
Review cooling procedures with staff.
- Critical: Cooling* (corrected on site)
Observation: Roast beef made yesterday noted not being adequately cooled to prevent the growth of harmful bacteria. Roast was discarded.
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.
- Cooling Methods
Observation: The methods used for cooling were not adequate.
Correction: Cool foods by the following methods: 1. Placing food in shallow pans 2. Separating food into smaller thinner portions 3. Using rapid chill cooling equipment 4. Stirring the food in a container placed in an ice water bath 5. Using containers that facilitate heat transfer 6. Adding ice as an ingredient 7. Any other method that can effectively accomplish cooling.
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03/17/2016 | Routine | |
- Person in Charge
Observation: Unauthorized personnel in the food preparation, food storage, or warewashing areas (bus driver entered to make a cup of coffee).
Correction: Remove unauthorized personnel. The person in charge shall not permit persons unnecessary to the food establishment operation in the food preparation, food storage, or warewashing areas.
- Jewelry - Prohibition
Observation: Employees wearing jewelry on their arms and hands while preparing food.
Correction: Ensure employees are not wearing jewelry on their arms and hands while preparing food. This section does not apply to a plain ring such as a wedding band.
- Equipment - Non-Food Contact Surfaces and Utensils
Observation: Surfaces of the splash plate inside ice machine observed soiled with small growth of pink mold
Correction: Clean the surface of contact surfaces at any time when contamination may have occurred or per manufacturer specifications.
- Personal Care Items - Storage
Observation: Personal care items tored in such a way that they could contaminate food or equipment. Body moisturizing lotion stored at beverage dump sink with iced tea in pitchers, silverware, sugar packets, etc..
Correction: All personal care items, medicines and first aid supplies must be stored in such a way to prevent potential contamination of food, food contact items, equipment, utensils, linens, single-service and single-use articles.
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12/21/2015 | Routine | |
When preparing gravy, do not turn off food on the stove top, causing food to go into the temperature danger zone.
No violation noted during this evaluation. | 09/14/2015 | Routine | |
Adequate thermometer, chlorine dish machine, quaternary ammonia sanitizer, and test kits. Employee health policy is in place.
No violations observed.
No violation noted during this evaluation. | 05/13/2015 | Routine | |
Adequate thermometer, chlorine dish machine, quaternary ammonia sanitizer buckets, and test kit. Reviewed employee health. Signed copies of FDA form 1-B on file for all staff. Providing PIC with Employee Health Personal Hygiene Handbook from the FDA. Refer to pages 45-61 for tables and decision trees to help assess when to restrict/exclude staff, and what is required before allowing anyone to return to work.
Make sure staff are checking all ready-to-eat foods to ensure they are not being kept for more than 7 days. Two items noted today.
No violation noted during this evaluation. | 01/07/2015 | Routine | |
A standardization inspection was conducted in lieu of a routine.
No violation noted during this evaluation. | 08/05/2014 | Routine | |
Adequate thermometer, chlorine dish machine, quaternary ammonia sanitizer, and test kits. Reviewed employee health and provided additional copy of FDA form 1-B. Reviewed the wording of employee health as addressed in employee orientation/handbook. Discussed various methods for demonstrating adequate knowledge of signs and symptoms.
Met with new Food and Beverage Director and discussed changes in the facility. Marked improvements observed in the facility since the last routine inspection.
Leftover sausage patties are held over for cooling and incorporating into sausage gravy. If that is to be the case, product must be kept above 135 F during hot holding while on the serving line. Cook chose to discard product rather than reheat the patties for the second breakfast service.
- Food Storage - Clean and Dry Location (corrected on site) (repeated violation)
Observation: Food stored on the floor or food stored less than 6" above the floor in the WIF.;Elevate food storage onto approved shelving with minimum 6" legs or casters.
- Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site)
Observation: Sausage patties 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.
- Equipment - Cooking and Baking Equipment (corrected on site)
Observation: The cavity of the microwave oven is observed soiled. Splatter observed on upper surface.
Correction: Using the manufacturer's recommended cleaning procedure, clean the microwave oven at least every 24 hours.
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04/22/2014 | Routine | |
Adequate thermometer, chlorine dish machine, quaternary ammonia sanitizer bucket (mixed upon request), and test kits. Reviewed employee health.
(New kitchen director is scheduled to start 12/2/13.)
Notes:
1. The elevator broke early this morning and so residents were unable to come down for breakfast. Meals were being sent to the rooms in single-service dishes. Food was being transported on open carts and not the hotboxes. Elevator has already been repaired so normal service should be back in place for lunch.
2. Reviewed with cook that sausage links must be reheated to 165F even though they are a pre-cooked item. Extra links were left sitting out on a sheet tray by the oven rather than on the steam table. Temperatures must be maintained at 135 F for proper hot holding.
3. Make sure all product is being consistently date marked and discarded after 7 day hold time.
4. Sanitizer and soapy water buckets should be mixed and readily available for use prior to any food handling in the facility.
5. Make sure door handles of all equipment are wiped down routinely. The handles to the WIC door were noted with greasy residues from people opening the unit with gloves on.
6. A trash can should be provided at each hand sink for disposal of paper towels. Soap and towels must be stocked at all hand sinks at all times.
7. No personal items (coats, keys, etc) should be left sitting out in the food preparation area. Store in designated areas.
8. Remind servers of the importance of washing hands whenever re-entering the kitchen.
Discussed complaint from 11/21/13.
- Person in Charge (corrected on site)
Observation: Unauthorized personnel observed in the food preparation, food storage, or warewashing areas.
Correction: Remove unauthorized personnel. The person in charge shall not permit persons unnecessary to the food establishment operation in the food preparation, food storage, or warewashing areas.
- Cloths - Wiping Cloths - Use Limitation (corrected on site) (repeated violation)
Observation: No sanitzer or soapy water buckets were mixed up and available when the inspector arrived. Staff had been present in the facility preparing food for over 2 hours at this point.
Correction: Have soapy water and sanitizer buckets mixed up and available for use prior to beginning food preparations/handling. Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
- Food Storage - Clean and Dry Location (corrected on site)
Observation: Food stored on the floor or food stored less than 6" above the floor in the WIF and one box in dry storage.;Elevate food storage onto approved shelving with minimum 6" legs or casters.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (corrected on site) (repeated violation)
Observation: The prepared ready-to-eat open/unsliced portion of ham and meat/vegetable/pasta soup mix in the WIC is not properly dated for disposition. Two pieces of cooked beef dated 11/11 still present in WIC past 7 day shelf life.
Correction: Mark the name and "consume by" date on the container of RTE foods at the time of preparation if the food is to be held for more than 24 hours. 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.
- Equipment - Non-Food Contact Surfaces and Utensils
Observation: Mold noted along the inner ledge of the ice machine.
Correction: Clean the interior of the ice machine at a frequency necessary to prevent any mold build ups , or per manufacturer specifications.
- Hand Drying Provision (corrected on site) (repeated violation)
Observation: No disposable towels were provided at the hand washing lavatory in the rear of the kitchen.
Correction: Hand drying devices such as individual disposable paper towels, a continuous towel system that supplies the user with a clean towel or heated air hand drying device must be provided at all hand washing lavatories to encourage proper hand washing and avoid employees to drying their hands on their clothing or other unclean materials
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: Some build-ups observed on the floor underneath equipment/along walls throughout the kitchen area.
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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11/25/2013 | Routine | |
Reminded staff of the maximum hold time on opened/cooked ready-to-eat food items under refrigeration is 7 days. One item noted past time limit and was discarded immediately.
Adequate thermometer, chlorine dish machine, quaternary ammonia sanitizer buckets, and test kits. Reviewed employee health.
Hoods are due for professional cleaning in August.
Kitchen in much better shape than during last routine inspection in 3/2013.
No violation noted during this evaluation. | 07/02/2013 | Routine | |
Routine inspection was conducted early due to a complaint received about food being served cold. Facility is currently under quarantine, and has been, going on two weeks. All meals are being delivered to patients' rooms in disposable containers. Questioning of staff revealed that meals are being prepared and delivered hall by hall to try and ensure foods are warmer when they reach the patient rooms versus floor by floor. Portioned meals are stored in the kitchen's hot box until servers are ready to take them out on carts.
All carts that are used to deliver meals need to be washed down with bleach water at a concentration of 5,000 ppm. That is the concentration that is known to kill norovirus. If any food contact surfaces are wiped down with this strong solution it must be allowed to air dry, and must then be wiped down again before any food preparation takes place on the surfaces.
Spoke to staff about bare-hand contact, reminding them that it is prohibited with any foods that are considered ready-to-eat. Working with a highly susceptible population makes it even more important that staff are practicing good hygiene practices in the kitchen.
Reminded staff of additional food items that need to be date marked in the WIC.
Had staff cover the food items on the steam table to try and improve hot holding temperatures. Oatmeal was returned to the stove top for further heating. It had been allowed to sit on the stove top with the burner off for some time before being put on the steam table, per discussion with staff.
Adequate thermometer, chlorine dish machine, quaternary ammonia sanitizer buckets, and test kits. Reviewed employee health.
- Critical: Hands - Preventing Contamination from Hands* (corrected on site)
Observation: Employees observed handling ready-to-eat (RTE) food (toast) with their bare hands.
Correction: Provide suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment to handle RTE food to prevent contamination from hands.
- Cloths - Wiping Cloths - Use Limitation (corrected on site)
Observation: No soapy water or sanitizer buckets were mixed up and available in the kitchen even though meal service was in progress and staff had been present for at least a couple of hours.
Correction: Mix up soapy water and sanitizer buckets before beginning any food preparation so it is easily accessible throughout the food preparation process. Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
- Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site)
Observation: Oatmeal and sausage links 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*
Observation: The prepared ready-to-eat (RTE) unsliced/open packages of deli meats, cooked turkey breasts, and cooked pork roast in the WIC is not properly dated for disposition.
Correction: Mark the name and "consume by" date on the container of RTE foods at the time of preparation if the food is to be held for more than 24 hours. 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.
- Equipment and Utensils, Air-Drying Required
Observation: Metal 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.
- Hand Drying Provision
Observation: No disposable towels were provided at either of the hand sinks in the kitchen. Inspector located and placed napkins at both hand sinks for staff to use until the paper towels can be restocked.
Correction: Hand drying devices such as individual disposable paper towels, a continuous towel system that supplies the user with a clean towel or heated air hand drying device must be provided at all hand washing lavatories to encourage proper hand washing and avoid employees to drying their hands on their clothing or other unclean materials
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03/20/2013 | Routine | |
Adequate thermometer, quaternary ammonia sanitizer, chlorine dish machine, and test kits. Reviewed employee health with staff.
No violation noted during this evaluation. | 01/08/2013 | Routine | |
No violations noted during todays inspection.
A quaternary ammonium sanitizer concentration in the wiping cloth buckets must be no stronger than 200 ppm.
No violation noted during this evaluation. | 11/03/2010 | Routine | |
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