The purpose of today's visit was to conduct a routine assessment. The following suggestions have been made as a means to incorporate Active Managerial Control:
1. Use dry erase board provided by establishment as a means to maintain daily written record of items being monitored using Time as a Public Health Control (TPHC)
2. Designated separate shelving/locker area for the storage of employee items
3. Keep items that are being cold held (i.e., cut melon, tomato salsa) on ice while on buffet line if TPHC is not being used instead. Potentially hazardous foods not under TPHC must be maintained below 41F or above 135F. Fill cold holding units with enough ice to cool items thoroughly (enough ice to reach flood rim line of cold holding pans)
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (corrected on site)
Observation: The following food item(s) were observed cold holding at improper temperatures using a calibrated food temperature measuring device: AT BUFFET LINE- SALSA, CUT MELON, CREAM CHEESE, BUTTER (48F, 56F, 67F, 64F).
Correction: Potentially hazardous foods (time/temperature control for safety food) shall be held cold at a temperature of 41°F or below unless the permit holder is using "time as public health control" as specified under 3-501.19 to limit bacteria growth. ALL ITEMS TIME STAMPED USING TIME AS A PUBLIC HEALTH CONTROL. DISCARD TIME OF 10:00AM PROVIDED.
- Critical: Time as a Public Health Control/ Written Procedures Available (corrected on site)
Observation: The person in charge is not able to provide written procedures for the use of time as a public health control with the following potentially hazardous food item(s): BUTTER, CREAM CHEESE AT BUFFET LINE.
Correction: If time only is used as a public health control for a working supply of potentially hazardous foods (time/temperature control for safety food) before cooking or for ready to eat, potentially hazardous foods that is displayed or held for service for immediate consumption, written procedures shall be prepared in advance and maintained in the food establishment and made available to the regulatory authority upon request. The permit holder should be able to describe the process to the Health Department. ITEMS LABLED WITH A DISCARD TIME OF 10:00AM.
- Dressing Areas & Lockers for Orderly Storage of Employee Clothing & Possessions (corrected on site)
Observation: Lockers or other suitable facilities are not provided for employees clothing and other possessions. OBSERVED EMPLOYEE ITEMS BEING STORED ON SHELVINGS ADJACENT TO AND ABVOE DRY STORAGE ITEMS.
Correction: Provide proper storage facilities for employees' personal belongings to prevent contamination of food, food equipment, and food contact surfaces. ALL ITEMS MOVED AWAY FROM FOOD AND FOOD CONTACT SURFACES.
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07/30/2015 | Routine | |
- Single-Service & Single-Use, Displayed & Dispensed / Prevent Contamination (corrected on site)
Observation: DISPOSABLE FLATWARE were found handled, displayed or dispensed with the food or lip-contact surface facing upward.
Correction: Single-service items and cleaned/sanitized utensils shall be handled, displayed, and dispensed so that contamination of food and lip contact surfaces are prevented.
- Critical: Conditions of Use / Presence and Use / Restricted Use Pesticide (corrected on site)
Observation: Restricted, commercial use pesticides present in the facility are applied by the operator who is not a certified pesticide applicator.--OBSERVED BOTTLE OF PESTICIDE UNDER HAND SINK.
Correction: Because of their toxicity, restricted use pesticides must be applied by a certified pesticide applicator to prevent injury and contamination.--CERTIFIED FOOD MANAGER (CFM) REMOVED THE PESTICIDE.
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09/02/2014 | Routine | |
The purpose for this visit was to conduct a routine inspection.
PIC had red employee health folder from previous inspection. EHS went over Employee Health Training with PIC. PIC is to provide via fax or email proof of employee health training within 14 calendar days.
Water Heater: AO Smith BTH-199-100 199,100 BTU x5
Dish machine: Jackson Auengenhut 090247842, heat sanitzer. Dish machine is used only by housekeeping staff, for in room reusable glassware.
- Critical: Responsibility of PIC to Require Food Employees to Report GI Symptoms or Cuts, Disease, Medical Condition or Exposure to PIC (repeated violation)
Observation: Upon discussion with the person-in-charge, one or more of the elements of an effective employee health policy is either missing or incomplete. A complete employee health policy is required to be in place at the food establishment. At the time of this inspection, the Health Department provided and reviewed handouts and resource information in a red folder labeled "Employee Health Policy.
Correction: A complete employee health policy must have the following elements:
1) Employee training on foodborne illness, particularly symptoms of illness and prevention of the Big Five illnesses (see "What is Foodborne Illness" handout)
- Equipment / Good Repair / Operation
Observation: The following refrigeration unit is not operating properly and is unable to maintain cold food at or below 41°F: TWO EXCELLENCE 1DR REACH IN COOLERS AT BREAKFAST BAR READING 54F. PHF'S INSIDE THE UNIT WERE IN PROPER TEMPERATURE.
Correction: Repair/adjust the unit so it is able to maintain foods at or below 41°F. Do not use the unit to store potentially hazardous foods while it is not operating properly.--CFM MOVED FOOD OUT OF THE UNITS AND PLACED THEM IN THE TRUE 2DR REFRIGERATOR IN THE KITCHEN.
- Lockers or Employee Storage in Designated Room/Area
Observation: Observed that lockers and personal storage facilities are not located to protect food, equipment, linens, and/or single-service items from contamination.--OBSERVED EMPLOYEE CLOTHING AND BAGS BEING STORED ON CLEAN EQUIPMENT SHELVES.
Correction: Relocate lockers and personal storage facilities to prevent the potential contamination of food, food equipment and utensils, linens, or single-service items.
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03/15/2013 | Routine | |
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