| No violation noted during this evaluation. | 08/28/2015 | Routine | |
| No violation noted during this evaluation. | 03/16/2015 | Routine | |
- Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site)
Observation: Baked Chicken hot holding at improper temperatures on the steam table.
Correction: Rapidly reheat the food to 165°F and maintain at 135°F or above through the hot holding period.
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09/12/2014 | Routine | |
| No violation noted during this evaluation. | 01/08/2014 | Routine | |
During Follow Up inspection the handwash sink water temperature was less than 100 deg. F. Spoke to PIC and Maintenance Manager about the solution to this issue. Maintenance manager explained that the state regulated water temperature at less than 110 deg. F. for patient safety but would find a solution to the water temperature at the handwash sink. PIC is to call EHS when the sink is repaired and operating at the correct temperature.
- Food - Packaged and Unpackaged - Separation, Packaging, and Segregation
Observation: Observed foods stored in the Walk In that was not protected because it was left uncovered..
Correction: Corrected at the Follow Up Inspection. Prevent contamination by storing food in packages, covered containers, or wrappings.
- Food Contact Surfaces - Cleanability*
Observation: Food Storage containers were found to contain cracks, chips, or pits that can not be easily cleaned.
Correction: *Corrected at the Follow Up inspection. *Discard cracked, chipped or broken storage containers and utensils to provide a food contact surface that is smooth and easily cleanable, free of breaks, open seams, cracks, chips, pits, sharp internal angles, corners, and crevices to prevent build-up of food debris.
- 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: [Corrected at the Follow Up inspection] Purchase test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
- Handwashing Lavatory, Water Temperature, and Flow
Observation: Water from the handwashing sink in the kitchen area was measured at a temperature less than 100°F.
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.
- Plumbing System Maintained in Good Repair
Observation: Plumbing connections under the Handwash sink are slow to drain.
Correction: [Corrected at the Follow Up inspection] Plumbing systems and components shall be maintained in good repair.
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01/17/2013 | Follow-up | |
PIC states that temperature is used as Public Health control for foods on the serving line. Temperatures are recorded twice daily on all refrigeration units. Log was reviewed.
- Food - Packaged and Unpackaged - Separation, Packaging, and Segregation
Observation: Observed Chicken, Hamburger, Brocolli, Cheese and Soup in the Walk In that was not protected from contamination because it was not in packages, covered containers, or wrapped.
Correction: Prevent contamination after cooling by storing food in packages, covered containers, or wrappings.
- Food Contact Surfaces - Cleanability*
Observation: The food contact surface of the food containers found to contains cracks, chips, or pits that can not be easily cleaned.
Correction: Replace the food storage containers to provide a food contact surface that is smooth and easily cleanable, free of breaks, open seams, cracks, chips, pits, sharp internal angles, corners, and crevices to prevent build-up of food debris.
- 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 chlorine sanitizer test strips so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
- Handwashing Lavatory, Water Temperature, and Flow
Observation: Water from the handwashing sink was measured at a temperature less than 100°F.
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.
- Plumbing System Maintained in Good Repair
Observation: Plumbing connections under the handwash sink are slow to drain.
Correction: Plumbing systems and components shall be maintained in good repair.
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01/11/2013 | Routine | |
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