Dishmachine operating per the data plate instructions.
No violation noted during this evaluation. | 10/26/2015 | Follow-up | |
Hot water is now available at 3 compartment sink. PIC to call in dishmachine repair and follow up with EHS.
No violation noted during this evaluation. | 09/28/2015 | Follow-up | |
Rinse temperature at dishmachine was measured at 100°, the data plate states it should remain at 120° minimum. EHS recommended setting up the 3 compartment sink until the dishmachine operates in accordance with the manufacturers instructions, as stated on the data plate. The 3 compartment sink is not provided water above 110° for the wash basin. The facility will continue to manually heat water for dishwashing. EHS will follow up early next week.
No violation noted during this evaluation. | 08/28/2015 | Follow-up | |
Food supplier is Golden State Foods. Discussed employee health, Form 1B is used. Water must be manually heated for the wash basin of the 3 compartment sink to ensure dishes and food contact equipment are adequately cleaned and sanitized until hot water is available and the chemical dishmachine is repaired. Person in charge to follow up with EHS on the time frame for repairs this afternoon. EHS will follow up at facility to ensure hot water becomes available and dishes/equipment are properly cleaned and sanitized.
- Cloths - Wiping Cloths - Use Limitation (corrected on site)
Observation: Wiping cloths improperly stored between use. Observed stored at 0ppm
Correction: Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration (150-400ppm quat sanitizer) between use. Corrected to 400ppm.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Vitamin D milk (52) and 2% Milk (44) cold holding at improper temperatures.
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below. Recommend keeping milk in refrigeration between orders and not storing on counter for long periods of time to ensure it remains at 41° or below.
- Warewashing - Mechanical Warewashing Equipment, Wash Solution Temperature
Observation: The wash temperature of the low temperature chemical sanitizing ware wash machine is not meeting the manufacturer's specifications. The minimum temperature is 120ºF and the actual temperature is 108.
Correction: Discontinue the use of the low temperature chemical sanitizing ware wash machine until it is working properly. Initiate manual wash, rinse, and sanitize method to properly clean and sanitize equipment and utensils. To minimize workload you can move to all single service utensils.
- Critical: Equipment and Utensils - Before Use After Cleaning* (corrected on site)
Observation: The food-contact surfaces of the equipment were not observed sanitized. The wash/rinse and sanitizer at the in use chemical dishmachine were observed not meeting the minimum temperature and sanitizer requirements. Observed wash 108, rinse 89, chlorine 10ppm.
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. The minimum wash/rinse temperature per the data plate is 120°, the required sanitizer concentration is 50ppm chlorine. The person in charge set up the 3 compartment sink by manually heating water to 118° for the wash basin.
- Handwashing Lavatory, Water Temperature, and Flow (repeated violation)
Observation: Water from all handwashing sinks in facility were measured at a temperature less than 100°F.Observed at 84°.
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.
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08/24/2015 | Routine | |
Seal to RIF observed tight fitting. Hot water observed at 103° at front hand sink.
- Hair Restraints - Effectiveness (repeated violation)
Observation: Observed employee handling food without proper hair restraints.
Correction: Ensure all employees wear hair restraints such as hats, hair coverings or nets, beard restraints, and clothing that covers body hair, that are designed and worn to effectively keep their hair from contacting exposed food, clean equipment, utensils and linens, and unwrapped single-service and single-use articles. This section does not apply to food employees such as counter staff who only serve beverages and wrapped or packaged foods, hostesses, and wait staff if they present a minimal risk of contaminating exposed food
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02/06/2015 | Follow-up | |
Food supplier is GSF. All foods come precooked and are reheated for immediate service. Discussed Employee Health & observed form 1B. Discussed cleaning/sanitizing food contact surfaces & utensils.
- Hair Restraints - Effectiveness (repeated violation)
Observation: Observed employee handling food without proper hair restraints.
Correction: Ensure all employees wear hair restraints such as hats, hair coverings or nets, beard restraints, and clothing that covers body hair, that are designed and worn to effectively keep their hair from contacting exposed food, clean equipment, utensils and linens, and unwrapped single-service and single-use articles. This section does not apply to food employees such as counter staff who only serve beverages and wrapped or packaged foods, hostesses, and wait staff if they present a minimal risk of contaminating exposed food
- Equipment - Good Repair and Proper Adjustment
Observation: The door seal to the 2 door Reach in Freezer is in poor repair. Observed seal to RIF door loose from door.
Correction: Repair door seal to be tight fitting & in accordance with the manufacturer's specifications.
- Handwashing Lavatory, Water Temperature, and Flow (repeated violation)
Observation: Water from the handwashing sink at front hand sink (77°) & employee bathroom sink (71°) 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. PIC adjusted hot water heater.
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01/28/2015 | Routine | |
- Sanitizing Solutions, Testing Devices (repeated violation)
Observation: There is no properly working test kit provided in the facility for monitoring the concentration of the chlorine sanitizing solutions used in the low temperature dishwashing machine.
Correction: Obtain a chlorine 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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08/21/2014 | Follow-up | |
Abbreviations: PIC-person in charge, RIC-reach-in cooler, RIF-reach-in freezer
Discussed the following with the PIC:
1. Ensure that the employee health policy is reviewed with the staff frequently to ensure that they are aware of the contents of the policy.
2. The PIC stated that they recently installed a new hot water heater. The PIC turned up the thermostat on the hot water heater to ensure that the water is getting hot enough to meet the required temperatures.
3. A follow-up inspection will be conducted.
Observed the overall facility clean and well maintained.
- Sanitizing Solutions, Testing Devices
Observation: There is no properly working test kit provided in the facility for monitoring the concentration of the chlorine sanitizing solutions used in the low temperature dishwashing machine.
Correction: Obtain a chlorine test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
- Warewashing - Manual Warewashing Equipment, Wash Solution Temperature
Observation: The temperature of the in-use wash water solution at the 3 compartment sink was observed at less than 110°F. The temperature was 104°F. The PIC turned up the thermostate on the hot water heater.
Correction: Maintain a temperature of 110°F and above or the temperature specified by the manufacturer for optimal performance of the detergent to clean equipment and utensil surfaces.
- Handwashing Lavatory, Water Temperature, and Flow (repeated violation)
Observation: Water from the handwashing sinks throughout the kitchen was measured at a temperature less than 100°F. The temperature ranged from 87°F to 90°F. The PIC turned up the thermostat on the hot water heater.
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.
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08/15/2014 | Routine | |
PIC Kiara Hargrove. Dishmachine: 150 wash, 182 rinse, pressure 20 psi.
- Hair Restraints - Effectiveness
Observation: Observed employee handling foods without using hair restraint.
Correction: Recommend all employees utilize hair restraints to prevent contamination.
- Handwashing Lavatory, Water Temperature, and Flow (corrected on site) (repeated violation)
Observation: Observed all hand sinks water temperature below 100 degrees.
Correction: Recommend hand sinks provide water for hand washing at 100 degrees or higher. PIC indicates pilot light out in water heater. Pilot light reset. Corrected.
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01/06/2014 | Routine | |
Observed hand sink in Men's bath and kitchen hand sink water temperature below 100 degrees. Recommend temperature of hand sink water be adjusted to hold temperature above 100 degrees. Thermometer in front reach-in cooler for milk is broken. Dish machine: wash 151 degrees, rinse 189 degrees. Rachel Sullivan PIC.
- Critical: Employee Health*
Observation: Observed information on Employee Health signs/symptoms/diseases not available in establishment.
Correction: Recommend Employee Health information be available on-site.
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07/15/2013 | Risk Factor | |
Observed door on front RIC not closing to create tight seal. Recommend door gaskets be repaired/adjusted to insure proper temperature of 41 degrees or lower is maintained. Dishmachine Hobart LXI, wash 150 degrees, rinse 191 degrees, pressure 16, final rinse 160 degrees.
- Handwashing Lavatory, Water Temperature, and Flow (repeated violation)
Observation: Observed water temperature not at 100 degrees in baths and kitchen hand sink. PIC states pilot light blown out by wind.
Correction: Recommend hand sink water be heated to 100 degrees or higher.. Pilot re-lit. CORRECTED.
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01/31/2013 | Risk Factor | |
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