Discussed with the person in charge:
1. sanitizing of equipment
2. facility is very clean
3. temperature of the reach in cooler
- Critical: Food - Potentially Hazardous Food - Cold Holding*
Observation: Observed the shell eggs at 45'F and milk at 48'F - all cold holding at improper temperatures
Correction: Discard the food and ensure that potentially hazardous foods for cold holding are maintained at 41°F or below to inhibit the growth of harmful bacteria.
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03/16/2016 | Risk Factor | |
The above observations and the following were discussed with the person in charge:
-Employees are using raw shell eggs fro preparing eggs for residents. PIC stated that all shell eggs are fried hard or scrambled and no over easy or undercooked eggs are being served.
-Ensure the dog does not enter the kitchen of the establishment. Employees state that the dog remains outdoors at all times. Observed the dog attempting to go into the facility during the inspection. Dog food and treats are stored in the kitchen, ensure these items are being stored away from food and equipment.
-Observed open containers of deli meat in the reach in cooler. PIC stated they were opened the previous day and will be used today therefore date marking is not required. Ensure all deli meats and any additional food items that are being used are date marked if being held longer than 24 hours.
Abbreviations: PIC: Person in Charge, WIC: Walk in Cooler, RIC: Reach in Cooler, RIF: Reach in Freezer, ST: Surface Temperature, IT: Internal Temperature, PT: Prep Table, WIF: Walk in Freezer, HH: Hot Holding, CH: Cold Holding, MB: Milk Box, PC: Prep Cooler
- Critical: Cooling* (corrected on site)
Observation: Refrigerator soup containing cooked noodles and vegetables noted not being adequately cooled to prevent the growth of harmful bacteria. Soup was measured at 82'F and 75'F internally. The PIC stated that the soup was made the previous evening around midnight. The PIC removed the soup from the refrigerator to discard it.
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 (corrected on site)
Observation: The methods used for cooling were not adequate. Observed a large pot of "refrigerator soup" containing cooked noodles and vegetables stored in a large pot in the homestyle refrigerator with the lid covering it. The product measured at 82'F and 75'F internally. Discussed proper cooling procedures with the PIC during the inspection.
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.
- Critical: Sewage Disposal System - Approved Sewage Disposal System* (corrected on site)
Observation: Sewage disposed of in an unapproved disposal system or discharged improperly. PIC stated that all mop water is dumped on the ground surface in the back of the facility. Advised PIC to dispose of mop water properly (in the approved sewer system) during the inspection.
Correction: All liquid waste is to be disposed of in an approved sewage disposal system, either public or private.
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09/01/2015 | Routine | |
Discussed with person in charge:
1. Ensure food items are stored away pet treats.
2. Equipment storage
3. Storage of foods in the new reach in freezer
Person in charge turned the home-style refrigeration unit down.
Recommended to person in charge that the foods holding at improper temperatures be discarded.
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (repeated violation)
Observation: Observed shell eggs stored over cooked pork BBQ, hamburger helper, and macaroni salad in the home-style refrigeration unit.
Correction: Separate raw foods of animal origin during storage, preparation, holding, and display from raw RTE food including foods such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food.
- Critical: Food - Potentially Hazardous Food - Cold Holding*
Observation: Observed food items cold holding at improper temperatures. 1% Milk was 53'F, 2% Milk 47'F, pork bbq 50'F, and hamburger helper 52'F.
Correction: Discard the food and ensure that potentially hazardous foods for cold holding are maintained at 41°F or below to inhibit the growth of harmful bacteria.
- Non-Food Contact Surfaces
Observation: Observed the outside of the measuring cups and the drawer storing measuring cups with accumulations of grime and debris.
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Insect Control Devices - Design and Installation
Observation: Insect control device is stored with boxed cereals.
Correction: Install the insect control device away from a food preparation area so that dead insects and insect fragments are prevented from being impelled onto or falling on exposed food, clean equipment, utensils, and linens, and unwrapped single service and single use articles. Exposed food and food-contact surfaces must be protected from contamination by insects or insect parts. Installation of the device over food preparation areas or in close proximity to exposed food and/or food contact surfaces could allow dead insects and/or insect parts to be impelled by the electric charge, fall, or be blown from the device onto food or food-contact surfaces.
- Lighting, Intensity
Observation: Less than 50 foot candles of light was noted in the kithcen. Light measured 20 foot candles.
Correction: Provide at least 50 foot candles at a surface where a food employee is working with food or working with utensils or equipment such as knives, slicers, grinders, or saws where employee safety is a factor
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08/28/2014 | Routine | |
Discussed with the person in charge:
1. no food prep was being done at this time
2. attendance at a food safety class - information given
3. ants observed on counter tops - PIC indicated that the pest control company was here a couple of weeks ago and she will call them again
No violation noted during this evaluation. | 04/14/2014 | Risk Factor Assessment | |
Discussed with the person in charge:
1. meal times
2. storage of frozen foods
No food prep was observed during this inspection
Allergens, Big Five Foodborne illnesses, cooking chart, and refrigeration storage hand outs given
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site)
Observation: Observed shell eggs stored over ready-to-eat (RTE) food in the home-style refrigeration unit.
Correction: Separate raw foods of animal origin during storage, preparation, holding, and display from raw RTE food including foods such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food.
- Food Storage Containers - Identified with Common Name of Food (corrected on site)
Observation: Observed container for sugar that was not labeled.
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.
- Equipment - Good Repair and Proper Adjustment
Observation: Observed several plastic bowls and containers that were pitted in the storage cabinets - in a condition that prevents necessary maintenance and easy cleaning.
Correction: Repair the equipment 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 equipment, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
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09/09/2013 | Routine | |
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