Today's visit is a follow-up to the routine inspection conducted last week to verify that the Walkin Cooler and potentially hazardous food inside are both able to maintain 41F or below. The ambient air temperature inside of the Walkin Cooler was observed well below 41F, holding at 34F. However EHS observed that the built-in thermometer for the Walkin Cooler was reading 43F. EHS also observed a hanging ambient air thermometer inside of the Walkin Cooler reading 58F. EHS calibrated both of the food thermometers that the CFM provided. One food thermometer was reading 20F and the second thermometer was reading 26F in ice water. EHS provided CFM with a new food thermometer, which when calibrated in ice water read 32F. EHS also provided CFM with a new hanging air thermometer to replace the previous one inside of the Walkin Cooler. It is a good practice that the facility had an extra hanging thermometer inside of the Walkin Cooler, since the built-in thermometer can be extra sensitive to the door opening and closing. However, please continue to verify that the hanging air thermometer remains accurate.
Please continue to monitor the air temperature of the Walkin Cooler every 2-3 hours. If the refrigerator temperature is reading above 41F, please take some temperatures of food stored inside. If the food temperatures are above 41F, take the appropriate corrective action based on how long the food has been out of temperature. EHS provided the CFM with and discussed the following handouts to serve as future resources: Food for Thought titled "How Cold Is It", food temperature log and equipment monitoring log. It is recommended that facility replace their current twice a day monitoring log, with the provided log, which allows the unit to be monitored every 2-3 hours.
Facility is in compliance with proper Cold Holding and Equipment in Good Repair.
No violation noted during this evaluation. | 03/17/2016 | Follow-up | |
The purpose of today's visit was to conduct a routine inspection. Please continue to not store any potentially hazardous food (PHF) in the Walkin Cooler until the unit is fully repaired to maintain 41F or below. Leaving the Walkin Freezer door open (which is inside of the Walkin Cooler) may or may not fully allow PHF to maintain 41F or below and should not be used as a solution. Please call EHS for a follow-up inspection once the Walkin Cooler has been serviced. EHS observed that the facility needs to implement additional active managerial control practices in the area of cold holding and monitoring equipment temperatures. EHS provided CFM with and discussed the following handouts: food temperature log and equipment monitoring log.
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (corrected on site) (repeated violation)
Observation: The following food item(s) in the Brown Walkin Cooler were observed cold holding at improper temperatures using a calibrated food temperature measuring device:----------Potato salad at 48F, American cheese at 47F, Macaroni and cheese at 48F, Milk at 49F, Bologna at 48F, Ham at 48F, Cooked kidney beans at 49F, Marinara sauce at 49F, Sour cream at 49F, Swiss cheese at 48F.
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. FOOD WAS EITHER DISCARDED OR MOVED TO WALKIN FREEZER TO RAPIDLY CHILL.
- Critical: Cold Holding of Raw Shell Eggs at Ambient Temperature of 45°F or less (corrected on site)
Observation: Observed an ambient temperature above 45°F in the refrigeration unit holding raw shell eggs
Correction: Shell eggs that have not been treated to destroy Salmonella shall be stored in refrigerated equipment that maintains an ambient temperature of 45°F or less. ONE BOX WAS DISCARDED AND ONE BOX REMAINED IN WALKIN COOLER NEAR THE WALKIN FREEZER DOOR WHICH WAS OPENED.
- Food Temperature Measuring Devices, F Scale, Accurate within 2°F
Observation: The food thermometer is not accurate in °F:---------observed food thermometer reading 38F in ice water during calibration.
Correction: Food temperature measuring devices that are scaled only in Fahrenheit shall be accurate to +/- 2°F in the intended range of use.
- 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: --------------Brown Walkin Cooler observed holding at 48-51F.
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. EHS SPOKE TO LEAD CFM WHO SHARED THAT THE UNIT HAS NOT BEEN WORKING PROPERLY FOR A NUMBER OF DAYS AND THAT SERVICE WAS CALLED.
- Cleaning Frequency for Physical Facilities
Observation: Observed that an area below the Walkin Cooler fan is in need of cleaning.
Correction: Clean the physical facilities at a frequency necessary to ensure the protection and safe preparation of food.
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03/09/2016 | Routine | |
The purpose of today's visit was to conduct a risk factor assessment inspection. Within three calendar days a third party service report needs to be emailed/faxed verifying that the dishmachine is able to wash and sanitize properly. EHS discussed with CFM the following topics: providing a separate location for dented cans, proper handwashing and proper glove changes. EHS will consult with the Environmental Health management team to determine if this facility should be considered a highly susceptible population. Hot breakfast is served from 7:30-8:30 am. Continental breakfast is served from 8:30-9:00 am. Lunch is served from 11:30 am- 1:00 pm. Dinner is served from 4:00 pm- 5:30 pm.
- Critical: Chlorine Sanitizer Solution Concentration based on pH and Water Temp
Observation: When tested, the low temperature, chemical sanitizing warewashing machine was observed with a sanitizing rinse concentration of less than 50 ppm chlorine solution.
Correction: Immediately discontinue use of the dishmachine. Until the machine is adequately repaired, set up the three-compartment sink to manually wash, rinse and sanitize food-contact surfaces using a sanitizing solution at the proper concentration of at least 50 to 100 ppm total chlorine. FACILITY HAD ALREADY CONTACTED A THIRD PARTY DUE TO BEING AWARE OF THE SOAP (DETERGENT) DISPENSER NOT WORKING PROPERLY, HOWEVER FACILITY WAS NOT AWARE THAT THE SANITIZER WAS BELOW THE REQUIRED CONCENTRATION.
- Critical: Food-Contact Surface Sanitized before Use after Cleaning (corrected on site)
Observation: The food-contact surfaces of the following equipment were not observed sanitized: -------dishes that were coming out out of dishmachine due to the dishsmachine not working properly.
Correction: All utensils and food-contact surfaces of equipment shall be sanitized before use and after cleaning. ALL DISHES WERE SANITIZED AT THE THREE COMPARTMENT SINK SANITIZE BASIN.
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08/20/2015 | Risk Factor | |
The purpose of today's visit was to conduct a routine inspection. Observed facility clean and organized. Several CFMs on staff.
No violation noted during this evaluation. | 02/23/2015 | Routine | |
- Critical: Hands and Arms / Cleaning Procedure (corrected on site)
Observation: Observed food employees using improper handwashing procedures. An employee was observed washing his hands with the disposable gloves on.
Correction: Food employees shall wash their hands and exposed portions of their arms by: 1) discarding used gloves
- Critical: Date Marking of Refrigerated, Ready-to-Eat PHF (TCS Food) (corrected on site)
Observation: The following refrigerated, ready-to-eat, potentially hazardous food that is commercially processed is not used or discarded within 24 hours of when the original container was opened and is not observed to be date marked: cottage cheese, feta cheese, and beef soup base.
Correction: Refrigerated, ready-to-eat, potentially hazardous commercially processed foods when opened and kept for more than 24 hours cannot have a shelf-life of more than 7 days, including the day of the original container was opened. These food items must be marked with either the "consume-by" date and/or "preparation" date, color-coded labels, or another marking system/method that effectively indicates shelf-life that is clearly understood and properly used by the employees. This date cannot exceed any manufacturer determined "use-by" date based on food safety.(I listed items were date marked during the inspection).
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07/21/2014 | Risk Factor | |
- 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: fat-free skim milk=44-F, 2% milk =44-F. Milk observed held at room temperature with no visible temperature control , on the serving line.
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.(milk discarded)
- Sanitizer Test Kit Required
Observation: There is no chlorine test kit located in the facility for monitoring the concentration of the chemical sanitizing solution at the mechanical ware washing machine
Correction: Obtain a BLEACH/CHLORINE test kit.
- Equipment / Good Repair / Operation
Observation: The ice machine is broken and not producing ice. The steamer is also broken and out of service.
Correction: Repair/adjust the unit so it is able to produce ice. In the mean time, obtain bags of ice to cool milk on the serving line. Repair the steamer.
- Permit to Operate Required, Must be Posted, Must be Valid (corrected on site)
Observation: The establishment has not posted the permit to operate in a conspicuous location.
Correction: No person shall operate a food establishment unless that person possesses a valid permit issued by the Director. Only a person who complies with the requirements of this Chapter shall be entitled to receive or retain such a permit. Permits are not transferable from one owner to another. A valid permit shall be posted in every food establishment in a conspicuous place in the public view. Food establishment permits are issued for a calendar year and expire on December 31 regardless of the month of issue.
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02/19/2014 | Routine | |
| No violation noted during this evaluation. | 10/03/2013 | Risk Factor | |
| No violation noted during this evaluation. | 05/23/2013 | Follow-up | |
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (repeated violation)
Observation: The following food item(s) were observed cold holding at improper temperatures using a calibrated food temperature measuring device: fat free milk =51-F, 54-F
Correction: reduced fat milk 50-F
- Equipment / Good Repair / Operation
Observation: The walk-in refrigeration unit is not operating properly and is unable to maintain cold food at or below 41°F:
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.
- Refuse / Cover Receptacles / Outdoors / Tight-Fitting Lids
Observation: Outside refuse container was uncovered.
Correction: Receptacles and waste handling units for refuse, recyclables, and returnables shall be kept covered with tight fitting lids or doors if kept outside the food establishment.
- Critical: Common Name on Working Containers of Toxics (Cleaners, Sanitizers) (corrected on site) (repeated violation)
Observation: Working containers of poisonous and toxic materials are not properly labeled with a common name. Unmarked spray bottles containing cleaning chemical solutions were not labeled to identify contents.
Correction: Label all working containers of poisonous and toxic materials, including cleaners and sanitizers, with a common name to prevent the dangerous misuse of these materials.
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05/16/2013 | Routine | |
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