This visit was made to conduct a risk based assessment. I observed very good handwashing during my visit. Thank you. The following issue requires attention:
1. Please monitor the refrigerator to ensure that it is maintaining temperatures of the food at 41°F or below. Try not to overstock the refrigerator to ensure that it can keep everything cold.
Note: An updated employee health policy poster was provided to the Person in Charge and its details were discussed.
*Repeat Observations Are Subject to Civil Penalty.
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (corrected on site)
Observation: The following food item(s) were measured at improper temperatures: Milk in the refrigerator was at 47 °F. As per Person in Charge the refrigerator had been opened and closed during lunch preparation which was ongoing at time of visit. The refrigerator was observed to be very full of food inhibiting the effectiveness to keep all food cold.
Correction: Potentially hazardous foods (time/temperature control for safety food) shall be held cold at a temperature of 41°F or below. Person in Charge removed a few non TCS (Time/temperature Control for Safety Foods) from the refrigerator and will try to ensure that the refrigerator is closed as much as possible. Any milk remaining from this carton of already opened milk not used today should be discarded.
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10/30/2015 | Risk Factor | |
- Food Contact Surface/Durable/Nonabsorbent (corrected on site)
Observation: A food container not durable/ easily cleanable.
Correction: Materials that are used in the construction of utensils and food contact surfaces of equipment may not allow the migration of deleterious substances or impart colors, odors, or tastes to food and under normal use conditions shall be durable, corrosion-resistant, and nonabsorbant.
Replaced.
- Sanitizer / Test Kit
Observation: There is no test kit for 3-compartment sink chemical sanitizer.
Correction: A BLEACH / QUATERNARY AMMONIUM COMPOUND / IODINE test kit or other device that accurately measures the concentration in ppm (mg/L) of sanitizing solutions shall be provided.
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04/17/2015 | Routine | |
- Temp Meas Devices for Cold & Hot Hold Equipment, Present (corrected on site)
Observation: There was no temperature measuring device located in the following cold holding equipment: reach-in refrigerator.
Correction: Cold or hot holding equipment used for the storage of potentially hazardous foods (time/temperature control for safety food) shall be designed to include and shall be equipped with at least one integral or permanently affixed temperature measuring device that is located to allow easy viewing of the device's temperature display.
- Equipment / Good Repair / Operation
Observation: The following mechanical refrigeration unit is not currently operating as required to cold hold food at a temperature of 41°F or less: Knemore reach-in refrigerator.
Correction: Refrigerators shall be capable of holding foods at a temperature of 41°F or below. Repair the unit(s) immediately. Foods exposed to temperature abuse for over 2 hours shall be discarded, otherwise, the foods shall be stored in properly operating refrigerators.
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09/29/2014 | Routine | |
Witnessed food preparation. Manager will fax invoice of food purchases.
No violation noted during this evaluation. | 03/24/2014 | Follow-up | |
Could not verify if food was being prepared at the establishment. No invoices on site. Reinspect March 24th around 9:30 a.m. to witness food prep.
No violation noted during this evaluation. | 03/20/2014 | Risk Factor | |
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (corrected on site)
Observation: The following food item(s) were measured at improper temperatures: milk
Correction: Potentially hazardous foods (time/temperature control for safety food) shall be held cold at a temperature of 41°F or below.
- Equipment / Good Repair / Operation
Observation: The following mechanical refrigeration unit is not currently operating as required to cold hold food at a temperature of 41°F or less. (refrigerator not keeping proper temperature). Use freezer to hold potentially hazardous foods until unit is repaired.
Correction: Refrigerators shall be capable of holding foods at a temperature of 41°F or below. Repair the unit(s) immediately. Foods exposed to temperature abuse for over 2 hours shall be discarded, otherwise, the foods shall be stored in properly operating refrigerators.
- Handwashing Sink / Used for Hand Wash Only (corrected on site)
Observation: The handwashing station at the kitchen is being used for purposes other than washing hands (bowl drying in sink and water bottle in sink)
Correction: A handwashing sink may not be used for purposes other than hand washing.
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09/27/2013 | Routine | |
- Sanitizer Test Kit Required (repeated violation)
Observation: There is no test kit located in the facility for monitoring the concentration of the chemical sanitizing solutions.
Correction: A BLEACH test kit or other device that accurately measures the concentration in ppm (mg/L) of sanitizing solutions shall be provided.
- Equip/Utensils/Linens/Single-Service/Storage, Location (corrected on site)
Observation: Plastic wrap was found stored next to the kitchen hand sink. Plastic wrap is improperly stored next to the hand sink which is subject to splash. The plastic wrap was relocated during the inspection.
Correction: Cleaned equipment and utensils, laundered linens, and single-service items shall be stored in a clean, dry location where they are not exposed to splash, dust, or other contamination, and at least 6 inches off the floor on NSF approved shelving units or dunnage racks.
- Mops in Air-dry Position (corrected on site)
Observation: Observed that mops are improperly stored between use.
Correction: Store mops in a position that allows them to air dry without soiling walls, equipment, or supplies.
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03/12/2013 | Routine | |
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