A well-run commercial kitchen with knowledgeable staff. This facility cools large amounts of foods, but foods appear to be cooling properly. Reminder to staff to not tightly close up foods that are still in the process of cooling---leave lids and coverings at least partially open to vent heat.
Management is to closely monitor the temperature of foods stored in the 2DR reach-in cooler by checking an internal temperature of at least one food in the unit every day. This equipment has a history of poor temperature control and may need repair or replacement.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: Foods in SS R/I cooler cold holding at improper temperatures (44F).
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below. Repair and properly monitor function of this unit.
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09/28/2015 | Routine | |
Food prep at time of inspection involved only produce. Nothing was cooking at inspection.
No violation noted during this evaluation. | 05/29/2015 | Routine | |
A well-organized facility, and while the structure has some age, every staff member was thoroughly versed in foodborne-illness prevention. Cooling, thawing, and date-labeling were well handled. While the R/I cooler was found to be out of compliance (45F), the two thermometers in the unit were both functioning poorly, indicating temperatures in the 30's F. Thermometers (clean and sanitized) were available to all staff and visibly in use. Records of refrigeration temperatures, cook temps, and cleaning frequencies are on the walls or equipment doors. A two-chambered grease trap outside of the building is serviced approximately 1x month. This boarding high school currently enrolls 143 students, who remain on campus for breakfast, lunch, and dinner 7 days a week. A vegetable wash is in use, a commercial compound from EcoLab called Victory, which is dispensed by an auto-dilution unit. Solution is a blend of peroyxacetic acid and hydrogen peroxide.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: salad bar foods in R/I cooler and on salad bar cold holding at improper temperatures
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below. For items on the salad bar, the easiest solution might be to use time as public health control instead of termpature, especially as after Jan 1, cut leafy greens will be considered a temperture-controlled for safety food (must be at 41F or less).
- Temperature Measuring Devices - Ambient Air and Water
Observation: The ambient air temperature measuring device (degrees F) located in the reach-in cooler is not accurate.
Correction: Provide a temperature measuring device that is easily readable and accurate to +/-1.5 degrees F in the intended range of use.
- Warewashing Machines, Sanitizer Level Indicator
Observation: The warewashing machine is not equipped with a device to warn of low sanitizer level. There is an alarm unit on the wall, but it was not connected at inspection.
Correction: Alter or replace the warewashing machine so that an audible or visual warning is given when more chemical sanitizer needs to be added.
- Critical: Warewashing - Manual & Mechanical Warewashing Equipment, Chemical Sanitization - Temperature, pH, Concentration & Hardness* (corrected on site)
Observation: Chlorine sanitizing solution used was not at an acceptable concentration. Chlorine in warewasher was at 10ppm or less. When inspector checked the source bucket, it was found to be empty. The existing sanitizer alarm on the wall had been disconnected by the Eco-Flow service man during a previous service visit.
Correction: Adjust the chlorine sanitizing solution to a level of at least 100 parts per million when the pH is at 10 or less and the water temperature is 55°F. I new bucket of sanitizer was connected and the system flushed, then tested to be sure proper chlorine levels were reached during the sanitizing cycle.
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12/10/2014 | Routine | |
FOLLOW UP WITH DISHWASH REPRESENTATIVE RE: TEST STRIPS
- Equipment and Utensils - Good Repair and Calibration
Observation: @DELFIELD COOLER@ was observed in a state of repair and condition preventing the equipment to be used as designed.
Correction: Discard, replace or repair the @COOLER@ to provide proper operation, accuracy, functioning, maintenance, and cleanability per Part IV, Article 1 and 2 of this chapter.
- Critical: Toxics - Storage of Toxic Containers* (corrected on site)
Observation: Containers of @HAZARDOUS PRODUCT@ are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items.
Correction: Containers of @HAZARDOUS PRODUCT@ must be located in an area that is not above food, equipment, utensils, linens or single service items.
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02/18/2014 | Routine | |
All previous violations have been corrected. The salad reach in cooler that was not working at time of previous inspection is now working and holding proper temperature. All shelves in the dry storage room have been painted making them smooth and easily cleanable.
No violation noted during this evaluation. | 02/20/2013 | Follow-up | |
Notes: PIC turned down the thermostat on the walk in cooler in an effort to lower the temperature. Due to repeated problems with the inability of the walk in cooler to maintain proper temperature, EHS requested that the facility to keep a log of the internal temperatures of food items stored in the walk in cooler twice a day for two weeks to verify that food stored there is consistently being stored at 41 degrees or lower. Some food items in coolers were identified with the name and date labeled but many were not. Train staff to be consistent with labeling procedures.
- Food Storage Containers - Identified with Common Name of Food
Observation: Observed several unlabeled food containers.
Correction: Label working containers with the common name of its contents. Consumers may be allergic to certain foods or ingredients. The mistaken use of an ingredient when the consumer has requested that it not be used may result in severe medical consequences. Liquid foods and granular foods may resemble cleaning compounds. The mistaken use of food from an unlabeled container could result in chemical poisoning.
- Cloths - Wiping Cloths - Use Limitation
Observation: Wiping cloths improperly stored between use.
Correction: Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (repeated violation)
Observation: All food in walk in cooler observed cold holding at improper temperatures
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking*
Observation: Many of the prepared ready-to-eat (RTE) items in the refrigeration unit 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.
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01/23/2013 | Routine | |
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