The operator provided metal probe thermometers, and quat test strips a t this time.. An Employee Health policy (FDA Form 1B) and thermometer calibration log was discussed and issued during today's inspection.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Liquid eggs cartons and milk cartons, in the housekeeping area reach-in cooler were cold holding at improper temperatures ( liquid eggs-49F, 44F and milk-45F). The operator adjusted the thermostat on the reach-in cooler and rapidly cooled the TCS food products)
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
- Critical: Ready-to-Eat - Potentially Hazardous Food - Disposition* (corrected on site)
Observation: The commercially processed gallon milk, in the housekeeping area reach-in cooler, was not discarded by the ""consume by"" date of 03/02. The operator discarded the milk container..
Correction: Discard the food at this time and ensure all previously frozen prepared or commercially processed RTE foods are served, sold or discarded by the most recent ""consume by"" date marked on the food container. 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.
- Good Repair and Calibration of Thermometers
Observation: Observed food thermometers is not calibrated to ensure accuracy
Correction: Calibrate food thermometer according to manufacturer's specification as necessary to ensure accuracy
- Plumbing System Maintained in Good Repair
Observation: Plumbing connections under the 3 compartment warewashing sink are leaking.
Correction: Plumbing systems and components shall be maintained in good repair.
- Handwashing Signage/Handwashing Facilities
Observation: A sign or poster that notifies food employees to wash their hands is not provided at all lavatories used by food employees ( hallway restroom)
Correction: Provide a sign or poster that notifies food employees to wash their hands at all handwashing lavatories used by food employees.
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03/04/2016 | Routine | |
Only a small amount of butter and cream cheese is being placed out. Any left over is discarded at the end of breakfast.
Operator explained that a refrigerator has been purchased for the dairy items on the buffet and that when refrigerator is set up, time will no longer be used on these items.
- Sanitizing Solutions, Testing Devices (repeated violation)
Observation: Quaternary ammonium test kit has gotten wet.
Correction: Obtain a quaternary ammonium test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
- Kitchenware and Tableware (corrected on site)
Observation: Cleaned and sanitized utensils not handled, displayed, or dispensed so that the food- or lip-contact surfaces are protected from contamination (plastic forks on the breakfast buffet)
Correction: Handle, display, or dispense cleaned and sanitized utensils so the food- or lip-contact surface are protected from contamination.
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05/15/2015 | Routine | |
New Frigidaire cooler was purchased to store TCS foods. Cooler was delivered this morning. Make sure thermometer is placed in both the refrigerator and the freezer.
No foods were in the cooler but the ambient air temperature was observed at 36 F.
Quaternary ammonium test kit in the kitchen.
Sanitizer in the three compartment sink was at the proper concentration.
No violation noted during this evaluation. | 11/04/2014 | Follow-up | |
Picked up data logger provided data to operator. Graph indicates that the average temperature of the GE refrigerator is around 45 F.
Refrigerator in the storage area observed at 34 F. Milk inside was at 37 F. This cooler is to be used until the GE refrigerator is repaired.
Will return on/about November 04, 2014 to check on refrigeration situation.
No violation noted during this evaluation. | 10/23/2014 | Other | |
Provided and discussed FDA form 1-B with operator.
Operator explained that breakfast that runs from 6:00-9:30 is discarded at the end of meal time. Written procedures stating this information and a menu of the list of items served was provided to the inspector.
Originally it was discussed that only non TCS foods would be held in the Kenmore cooler. Today, yogurt and liquid eggs were being stored in this refrigerator. All TCS foods were moved to the back storage area.
Data logger was placed in the GE cooler to monitor the temperature over the next 24 hours.
Seal the three compartment sink to the wall in the kitchen.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Foods in the refrigeration units cold holding at improper temperatures. Foods were moved to the refrigerator in the storage area.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
- Sanitizing Solutions, Testing Devices
Observation: Test strips have gotten wet, therefore can no longer detect quaternary ammonium level in sanitizer.
Correction: Obtain a quaternary ammonium test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
- Equipment - Good Repair and Proper Adjustment
Observation: Ambient air temperature of the Kenmore reach-in cooler was observed at 60 F. Ambient air temperature of the GE reach-in cooler was observed at 50 F
Correction: Repair the refrigeration 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 refrigerator, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
- Critical: Equipment and Utensils - Before Use After Cleaning* (corrected on site)
Observation: Sanitizer in the three compartment sink was testing below 150 ppm for sanitizer. Cloth used to stop sink was absorbing all the sanitizer. Stopper was changed and sanitizer level was adjusted.
Correction: After cleaning and rinsing of the food-contact surface, the surface shall be effectively sanitized before coming in contact with food and before use.
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10/22/2014 | Routine | |
Remove paper towels from warewashing area.
Hand sink has been installed.
- Nonfood-Contact Surfaces - Corrosion Resistant/Nonabsorbent (repeated violation)
Observation: Legs of tables in the food preparation area are raw wood. Paint these areas so that they are smooth and easily cleanable.
Correction: Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent.
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05/02/2014 | Follow-up | |
Hand sink has been ordered but has not been installed.
Will return on/about May 02, 2014 for follow-up inspection.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (repeated violation)
Observation: Butter on the counter cold holding at improper temperatures. Ensure if butter and cream cheese are stored on ice, that there is enough ice to keep it at 41 F or below.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
- Nonfood-Contact Surfaces - Corrosion Resistant/Nonabsorbent (repeated violation)
Observation: Legs of tables in the food preparation area are raw wood. Paint these areas so that they are smooth and easily cleanable.
Correction: Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent.
- Critical: Handwashing Lavatory* (repeated violation)
Observation: There is no handwash lavatory by the three compartment sink, preventing routine handwashing by food workers.
Correction: Install an additional handwash lavatory at the three compartment sink to allow convenient use by food workers. Prior to installing additional plumbing fixtures the permit holder must apply and gain approval through the necessary regulatory agencies.
- Handwashing Aids and Devices - Use Restrictions (repeated violation)
Observation: Paper towel dispensers have been installed at the warewashing sink and at the sink used to fill chemicals for house keeping staff.
Correction: Remove handwashing aids and devices from the warewashing sink and house keeping utility sink.
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04/25/2014 | Follow-up | |
Ceiling being repaired above breakfast area where pastries/bread are stored. If ceiling leaks, food cannot be stored in this area.
Will return on/about 04/25/2014.
- Hands - Where to Wash
Observation: A food employee was observed cleaning their hands in a sink used for utensil washing.
Correction: Instruct food employees to clean their hands in a handwashing lavatory. Food employees may not clean their hands in a sink used for food preparation or utensil washing.
- Critical: Eating, Drinking, or Using Tobacco*
Observation: In use open drinking containers stored in a manner that may contaminate throughout the kitchen.
Correction: Employees may drink from a closed beverage container if the container is handled to prevent contamination of (1) The employee's hands (2) The container and (3) Exposed food clean equipment, utensils, and linens and unwrapped single-service and single-use articles.
- Critical: Food - Potentially Hazardous Food - Cold Holding*
Observation: Butter and cream cheese on the counter cold holding at improper temperatures. Recommended storing ice on these items and yogurt on the counter.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
- Nonfood-Contact Surfaces - Corrosion Resistant/Nonabsorbent
Observation: Legs of tables in the food preparation area are raw wood. Paint these areas so that they are smooth and easily cleanable.
Correction: Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent.
- Temperature - Food Temperature Measuring Devices - Provided
Observation: The person in charge could not provide a food temperature measuring device.
Correction: Obtain at least one food temperature measuring device so employees can properly monitor the temperature of food items in the establishment.
- Critical: Handwashing Lavatory*
Observation: There is no handwash lavatory by the three compartment sink, preventing routine handwashing by food workers.
Correction: Install an additional handwash lavatory at the three compartment sink to allow convenient use by food workers. Prior to installing additional plumbing fixtures the permit holder must apply and gain approval through the necessary regulatory agencies.
- Handwashing Aids and Devices - Use Restrictions
Observation: Paper towel dispensers have been installed at the warewashing sink and at the sink used to fill chemicals for house keeping staff.
Correction: Remove handwashing aids and devices from the warewashing sink and house keeping utility sink.
- Personal Care Items - Storage
Observation: Medication stored in the kitchen above the microwave.
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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04/09/2014 | Routine | |
Explained the best set up would be to use a detergent/sanitizer for the first two compartments and the third sink should be used for hand washing.
New refrigeration has been added and freezer has been repaired.
The first Kenmore reach-in is being used for bread only.
- Handwashing - Using a Handwashing Lavatory - No Other Purpose (repeated violation)
Observation: The handwash station by the kitchen is being used for purposes other than washing hands.
Correction: The handwash facility identified above is to be used for washing hands only
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10/16/2013 | Follow-up | |
A separate hand sink should be installed in the kitchen area for employees to wash hands.
All refrigeration units were running high. Cooler with an ambient air temperature of 55 F was observed with an accumulation of ice. This unit may need to be defrosted. Contact a repair technician to repair refrigeration.
A follow-up will occur on/about 10/16/2013.
- Critical: Food - Potentially Hazardous Food - Hot Holding*
Observation: Scrambled eggs and sausage patties hot holding at improper temperatures.
Correction: Hot hold potentially hazardous food at 135°F or above to inhibit the growth of harmful bacteria.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (repeated violation)
Observation: Boiled eggs and yogurt cold holding at improper temperatures.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
- Handwashing - Using a Handwashing Lavatory - No Other Purpose
Observation: The handwash station by the kitchen is being used for purposes other than washing hands.
Correction: The handwash facility identified above is to be used for washing hands only
- Floor and Wall Junctures, Coved, and Enclosed or Sealed
Observation: Floor and wall juncture in the kitchen not sealed.
Correction: Seal floor and wall juncture in rooms where water flush cleaning methods are used.
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10/11/2013 | Routine | |
Meat thermometer purchased. Recommended buying a thermometer that test from 0-220 F.
Milk on buffet was reading high. Do not fill pitchers to full, so that milk will maintain lower than 41 F or below. Also recommended placing it on ample amounts of ice.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (repeated violation)
Observation: Milk observed cold holding between 40-44 F.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
- Sanitizing Solutions, Testing Devices (repeated violation)
Observation: There is no properly working test kit provided in the facility for monitoring the concentration of the chemical sanitizing solutions.
Correction: Obtain a quaternary ammonium test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
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04/05/2013 | Follow-up | |
Facility has chlorine test kit on hand, however quaternary ammonium tablets are used for sanitizer. Ensure quaternary ammonium test provided to test solution with tablets.
Stoppers are needed for three compartment sink for wash, rinse, sanitizing purposes.
Hot foods are not saved after breakfast.
Follow-up inspection will occur on/about 04/05/13 to check on frigidaire cooler.
- Critical: Food - Potentially Hazardous Food - Cold Holding*
Observation: Milk (in the reach-in cooler and on buffet), boiled egg, and sausage patty cold holding at improper temperatures. Foods were moved from the frigidaire cooler. Do not place potentially hazardous foods (milk, boiled egg, and meats) in this cooler until it has been repaired. Foods on the buffet should be held at 41 F or below. Cream cheese must also be stored on ice and kept at 41 F or below.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
- Temperature - Food Temperature Measuring Devices - Provided (repeated violation)
Observation: The person in charge could not provide a food temperature measuring device.
Correction: Obtain at least one food temperature measuring device so employees can properly monitor the temperature of food items in the establishment.
- 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 quaternary ammonium test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
- Equipment - Good Repair and Proper Adjustment
Observation: Frigidaire cooler observed with an ambient air temperature of 47 F.
Correction: Repair the frigidaire 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 frigidaire, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
- Equipment and Utensils - Good Repair and Calibration
Observation: Thermometers in several coolers are not in good repair
Correction: Repair, replace, and/or maintain the calibration of gauges for accuracy and function in the intended range of use.
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03/22/2013 | Routine | |
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