EHS observed good handwashing, gloves use and proper hair restraints. Repair mentioned items and EHS suggest continue to educate personnel on the big 5 five diseases which require doctor and public health notice and approval to return to work. No visible signs of pest or rodents. Facility was visibly clean. Personnel had good answered to the food temperature questions. One item on line cold holding. EHS observed styro foam placed under container preventing proper air flow. Items was corrected. Personnel stated unit freezes foods on bottom. EHS recommends having unit looked at for proper adjustment.
- Critical: Employee Health* (corrected on site)
Observation: Employees or applicants are not aware of the reporting procedures concerning information about their health and activities if they are suspected of causing, or being exposed to a confirmed disease outbreak caused by Salmonella Typhi, Shigella spp., Escherichia coli O157:H7, Hepatitis A virus or Norovirus. EHs educated all personnel on the big 5 and the propoer process. Flyer also provided.
Correction: Have the license holder require employees or applicants report to the person in charge if they meet one or more of the following high-risk conditions: Is suspected of causing, or being exposed to, a confirmed disease outbreak caused by S. Typhi, Shigella, Escherichia coli O157:H7, Hepatitis A virus or norovirus
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site)
Observation: Unwrapped or uncovered food in the walk in unit.
Correction: Protect food from cross contamination by storing food in packages, covered containers, or wrappings.
- Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site)
Observation: chicken in hot holding unit observed at 132 and 126F so hot holding at improper temperatures. PIC reheated foods to proper temps to be hot held.
Correction: Rapidly reheat the food to 165°F and maintain at 135°F or above through the hot holding period.
- Equipment - Good Repair and Proper Adjustment
Observation: The door gasket to the milk box at line #1 by the ice cream chest is in poor repair. Repair gasket in 30 days of this inspection report. Gasket also has mold which required cleaning right away.
Correction: Repair or replace the door gasket in accordance with the manufacturer's specifications.
- Physical Facilities in Good Repair
Observation: Light bulbs out under hood above Vulcan water cooker and in walk in freezer as well as the light cover in walk in. Facility is not maintained in good repair. Repair in 30 days from tis inspection date.
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
- Mops - Drying Mops
Observation: Mops not hung up to air dry. Observed mops stored leaning against wall with mop head upward. Mops need to be hung for proper air drying to prevent pathogen growth and heads down to prevent contamination of handles.
Correction: Wet use maintenance items such as mops must be hung in a position that allows them to air dry so they are not allowed to grow contamination which can then be spread through the establishment at the next use.
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10/16/2015 | Routine | |
NOTES:
- Discussed proper date-labeling of prepared and/or opened ready-to-eat food.
- Observed hair nets worn properly along with good monitoring of food temperatures and glove use.
- Facility in clean condition.
- All employees are up-to-date with District Food Handler cards.
- Reviewed Employee Health and Allergen awareness flyer.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking*
Observation: The ready-to-eat (RTE) commercially processed sliced deli meats and cheeses in the refrigeration unit (one door RIR and WIR) was not properly dated for disposition after opening.
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.
- Critical: Equipment and Utensils - Hot Water and Chemical Sanitizing* (corrected on site)
Observation: When tested, no sanitizer or a low concentration of chemical sanitizer was found in the wiping cloth bucket storing wiping cloths used on food contact surfaces..
Correction: Provide Quat sanitizer at proper concentration of 200-400 ppm and immerse or expose food contact surfaces to sanitizing solution for adequate time.
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04/24/2015 | Risk Factor | |
All food handlers cards are current and posted.
Very clean and well organized kitchen!
- Equipment and Utensils - Good Repair and Calibration
Observation: The door on the Victory 2-door hot holding cabinet was observed in a state of repair and condition whereas the door was not latching properly preventing the equipment to be used as designed.
Correction: Repair the door to provide proper operation, accuracy, functioning, maintenance, and cleanability per Part IV, Article 1 and 2 of this chapter.
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10/22/2014 | Routine | |
No violations at time of inpsection
No violation noted during this evaluation. | 04/23/2014 | Risk Factor | |
No violations at time of inspection
No violation noted during this evaluation. | 11/19/2013 | Risk Factor | |
No violations at time of inspection
No violation noted during this evaluation. | 06/11/2013 | Routine | |
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