Abbreviations: PIC-Person-in Charge, IT-Internal Temperature, ST-Surface Temperature, WIC-Walk-in Cooler, WIF-Walk-in Freezer, RIC-Reach-in Cooler
- Critical: Hands - Preventing Contamination from Hands* (corrected on site)
Observation: Person-in charge indicated during discussion that bare hand contact occurs while preparing ready-to-eat foods. Person-in charge stated that gloves will be obtained.
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.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils* (corrected on site)
Observation: The following food-contact equipment surfaces were observed soiled to sight and touch: plate, bowl, carving fork, and scissors in the storage cabinets. Person-in charge removed the serving fork, bowl, and scissors from the establishment. The plate was removed to the 3 compartment sink.
Correction: Clean and sanitize these surfaces for food contact.
- Equipment - Cooking and Baking Equipment (corrected on site)
Observation: The cavity of the microwave ovens are 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 drawer storing the utensils has 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.
- Handwashing Lavatory, Water Temperature, and Flow
Observation: Water from the handwashing sink in the infant room was measured at a temperature of 72'F. Person-in charge stated a repair company will be contacted. Please contact the health department when the repair is complete.
Correction: Make necessary adjustments to valves and lines serving the handsink to provide water of at least 100°F to allow more effective removal of fatty soils encountered in kitchens.
- Critical: Sanitizer - Criteria/Chemicals for food contact* (corrected on site)
Observation: Spray bottle of bleach in the infant room measured greater than 200ppm. Person-in charge removed the spray bottle and filled it with bleach watering measuring 100 ppm during the inspection.
Correction: Ensure bleach water for food contact surfaces measure between 50-100 ppm.
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12/04/2015 | Routine | |
Discussed with the person in charge:
1. Discontinue the re-use of single-service items such as plastic forks and spoons
2. Employee health policy observed
3. Ensure chlorine test strips are obtained.
No food prep observed during the inspection.
Abbreviations: PIC – Person in Charge, RIC – Reach-in Cooler, WIC – Walk-in Cooler, RIF – Reach-in Freezer, WIF – Walk-in Freezer, IT- Internal Temperature, ST – Surface Temperature, ppm – parts per million
No violation noted during this evaluation. | 06/22/2015 | Risk Factor | |
No food preparation observed during today's inspection.
Discussed use of shell eggs. Only individual, fully-cooked eggs are served at this facility (boiled eggs).
- Sanitizing Solutions, Testing Devices
Observation: There is no properly working test kit provided in the facility for monitoring the concentration of the chemical sanitizing solutions.
Correction: Obtain a chlorine bleach test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
- Single-Service and Single-Use Articles, Use Limitation (corrected on site)
Observation: Single-service items were observed to be cleaned and saved for re-use. Forks and spoons were stored with other clean kitchen utensils on the drainboard of the three compartment sink. Person in Charge agreed to discard the saved utensils.
Correction: Discontinue the reuse of single-use items such as utensils and food storage containers.
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles (corrected on site)
Observation: Single service items observed unprotected from contamination. Observed boxes of single service forks and spoons stored on the floor below the three compartment sink.
Correction: Store single service items in its original protective packaging or inverted in an approved dispenser.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: Floor behind the refrigerator noted 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: Observed a container of "Spectracide" insecticide stored under the hand sink in the kitchen area among other chemicals such as glass cleaner and bleach. Person in charge relocated the insecticide. Per discussion with person in charge, the insecticide is used out doors only.
Correction: Store detergents, sanitizers, related cleaning or drying agents and caustics, acids, polishes and other chemicals separately from insecticides and rodenticides.
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12/05/2014 | Routine | |
Discussed with the person in charge:
1. kitchen is very clean and well maintained
2. shell eggs
3. refrigeration storage
- Equipment - Fixed Equipment, Spacing or Sealing
Observation: The hand sink in the restroom is not sealed to adjoining equipment or walls.
Correction: Seal the unit to adjoining equipment or walls since it is exposed to spillage or seepage.
- Equipment - Non-Food Contact Surfaces and Utensils (corrected on site)
Observation: Surfaces of the microwave was in contact with non-potentially hazardous food items that were observed soiled with accumulations of grime and debris.
Correction: Clean the surface of microwave at any time when contamination may have occurred, at least every 24 hours, before restocking the consumer self-service equipment/utensils, or per manufacturer specifications.
- Critical: Toxics - Common Name/working Containers of Toxics* (corrected on site)
Observation: Spray bottles of chemicals are not properly labeled.
Correction: Working containers of toxic items are to be properly labeled with contents. Identification of these containers with the common name of the material helps prevent the dangerous misuse of the contents.
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11/22/2013 | Routine | |
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