Spaghetti with meat balls, Caifornia blend veg., garlic bread, chocolate cake,
- Warewash Machines, Temperature Measuring Devices
Observation: The temperature measuring device for the sanitizing tank of the warewashing machine is not operating correctly.
Correction: Provide a functioning temperature measuring device at the (wash/rinse/sanitizing) compartment so employees can routinely monitor the water temperature.
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03/16/2016 | Routine | |
3 vat to be used until dish machine repair and soap for dish machine is filled.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Victory milk and cottage cheese cold holding at improper temperatures
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below.
- Warewashing - Mechanical Warewashing Equipment, Wash Solution Temperature (corrected on site)
Observation: The wash/rinse temperature of the high temperature sanitizing ware wash machine is not meeting the manufacturer's specifications. The minimum temperatures are150*F/180*F while the actual temperature 130*F.
Correction: Discontinue the use of the ware wash machine until it is working properly. Initiate manual wash, rinse, and sanitize method to properly clean equipment and utensils. To minimize workload you can move to all single service utensils.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: Center room wait staff prep/ dessert area noted in need of cleaning.
Correction: All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.
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11/20/2015 | Routine | |
Cabinet/drawers under soft serve machine is in poor repair. Have PSI gauge on Hobart dish machine checked- rinse at 38 PSI.
Have a designated area with signs for out of date milk credit storage that is separate from in date milk.
No violation noted during this evaluation. | 02/25/2015 | Routine | |
Serving 55 residents at time of inspection.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
Observation: Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: plate storage carts.
Correction: Maintain nonfood-contact surfaces of equipment clean.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: Detail cleaning needs to be increased- behind, between and under equipment.
Correction: All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.
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08/28/2014 | Routine | |
Reminder: Stack clean dishware food side down to protect the food contact side. Flatware stored with handles exposed.
No violation noted during this evaluation. | 02/24/2014 | Risk Factor | |
All 4 cooks have current ServeSafe. Ensure that clean flat ware is stored handles up in baskets. Reviewed hand washing with serving staff. Victory in dining room not used for TC PHF- ground coffee and prepackaged items only.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils* (corrected on site)
Observation: The following equipment food-contact surfaces were observed soiled to sight and touch: ice machine white breaker bar.
Correction: Clean and sanitize these surfaces for food contact.
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10/07/2013 | Routine | |
Victory under counter fridge in dining room is not cold holding at 41* F- ** ensure that no PHF are left in unit.
Reviewed glove use and thawing of vacuumed packed fish- open the bag before thawing in fridge over night.
- Utensils - In-Use - Between-Use Storage (corrected on site)
Observation: Used ice cream dippers utensils improperly stored between uses. Need to use dipper well-See # 4 .
Correction: Store in-use utensils or dispensing utensils in one of the following manners: 1) In the food with their handles above the top of the food and the container. 2) In food that is not potentially hazardous with their handles above the top of the food within containers or equipment that can be closed. 3) On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized every 4 hours. 4) In running water of sufficient velocity to flush particulates to the drain. 5) In a clean, protected location if the utensils are used only with a food that is not potentially hazardous. 6) In a container of water if the water is maintained at a temperature of at least 135°F.
- Critical: Ready-to-Eat - Potentially Hazardous Food - Disposition* (corrected on site)
Observation: The prepared ready-to-eat (RTE) cottage cheese in the rear Victorty refrigeration unit is not labeled with a ""consume by"" date.
Correction: Discard the food at this time. Ensure all prepared RTE food is mark with the name and ""consume by"" date on the container at the time of preparation if the food is to be held for more than 24 hours. If the food is held at 41°F or below the food shall be served, sold or discarded within 7 calendar days or within 4 calendar days if held at 45°F. Some harmful bacteria continue to grow even at refrigeration temperatures so limiting the amount of time in storage limits the amount of growth allowed for these bacteria.
- Critical: Ready-to-Eat - Potentially Hazardous Food - Disposition* (corrected on site)
Observation: The commercially processed ready-to-eat (RTE) gal of 2 o/o milk left in dining room Victory was not discarded by the ""consume by"" 3/7/13.
Correction: Discard the food at this time and ensure all previously frozen prepared or commercially processed RTE foods are served, sold or discarded by the most recent ""consume by"" date marked on the food container. Some harmful bacteria continue to grow even at refrigeration temperatures so limiting the amount of time in storage limits the amount of growth allowed for these bacteria.
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03/15/2013 | Routine | |
Reviewed cooling and CCP for time control to serve quiche "at room temperature". Provided cooling and time temperature log sheets.
Clean facility. Kitchen staff wearing hair restraints
No violation noted during this evaluation. | 03/01/2012 | Routine | |
Reviewed 2 stage cooling (soups) with evening shift cook. Calibrated cooking thermometers with staff. Be sure to rotate foods by dates FirstInFirstOut. Proper glove usage observed by staff. Kitchen/dry storage clean.
No violation noted during this evaluation. | 11/07/2011 | Routine | |
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