| No violation noted during this evaluation. | 04/06/2016 | Routine | |
Thank you for keeping your facility in such a good condition.
No violation noted during this evaluation. | 01/08/2016 | Routine | |
- Hand Drying Provision (corrected on site)
Observation: No disposable towels were provided at the hand washing lavatory at the activity's bar.
Correction: Hand drying devices such as individual disposable paper towels, a continuous towel system that supplies the user with a clean towel or heated air hand drying device must be provided at all hand washing lavatories to encourage proper hand washing and avoid employees to drying their hands on their clothing or other unclean materials
- Handwashing Signage/Handwashing Facilities (corrected on site) (repeated violation)
Observation: A sign or poster that notifies food employees to wash their hands is not provided at all lavatories used by food employees. Dishwashing room and at activity bar.
Correction: Provide a sign or poster that notifies food employees to wash their hands at all handwashing lavatories used by food employees.
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10/08/2015 | Routine | |
- Critical: Backflow Prevention Device, When Required* (corrected on site) (repeated violation)
Observation: Hose with pressure nozzle attached to faucet in dishwash room with only single check valve inline.
Correction: Need to use double-check valve with atmospheric vent when have hose with nozzle attached, which is connected to faucet.
- Lighting, Intensity
Observation: Less than 10 foot candles of light was noted in the walk-in freezer.
Correction: Provide at least 10 foot candles at a distance of 30 inches from the floor in the walk-in refrigeration units and dry storage areas and in other areas and rooms during periods of cleaning.
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07/07/2015 | Routine | |
Sink at tea prep. area to have soap dispenser and hand wash sing removed and will no longer be used as hand wash sink, since other kitchen is easily reached by all staff and this sink is better for fill and dump sink.
- Cloths - Wiping Cloths - Use Limitation
Observation: Wiping cloths improperly stored between use.
Correction: Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
- Critical: Backflow Prevention Device, When Required* (corrected on site)
Observation: Have hose with pressure nozzle attached to faucet in outside mop area and in dishwashing room.
Correction: Need to install backflow prevention device with double-check valve and atmospheric vent.
- Plumbing System Maintained in Good Repair
Observation: Leaking faucets at kitchen fill sink and hand wash sink in cafeteria
Correction: Repair leaks
- Handwashing Signage/Handwashing Facilities (corrected on site)
Observation: A sign or poster that notifies food employees to wash their hands is not provided at all lavatories used by food employees. In cafeteria.
Correction: Provide a sign or poster that notifies food employees to wash their hands at all handwashing lavatories used by food employees.
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04/07/2015 | Routine | |
Doing maintenance and repairs to floor grout, plumbing, etc. in the warewashing/dishwashing room, so on paper service. Utilizing 3-compartment sink for any needed cleaning and sanitizing.
The facility is clean and food safety is being maintained well. Thanks.
- Hand Drying Provision (corrected on site) (repeated violation)
Observation: No disposable towels were provided at the hand washing lavatory in the tea dispensing area of the kitchen.
Correction: Hand drying devices such as individual disposable paper towels, a continuous towel system that supplies the user with a clean towel or heated air hand drying device must be provided at all hand washing lavatories to encourage proper hand washing and avoid employees to drying their hands on their clothing or other unclean materials
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01/13/2015 | Routine | |
Replaced sanitizer pump tube and now reads 100 ppm Chlorine.
No violation noted during this evaluation. | 10/28/2014 | Follow-up | |
Letter received and accepted for using time as public health control and not temperature for VULCAN hot holding unit that transports puree foods to the halls for service. Potentially hazardous foods will be preheated to approved temperatures. From commercially package container - 135°F minimum and for reheating from non-commercial source min. 165°F.
- Critical: Warewashing - Manual & Mechanical Warewashing Equipment, Chemical Sanitization - Temperature, pH, Concentration & Hardness* (repeated violation)
Observation: Chlorine sanitizing solution used was not at an acceptable concentration.
Correction: Immediately discontinue the use of the machine until it is operating in accordance with minimum requirements. 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. MANUAL DISHWASHING STARTED. MAINTENANCE COMPANY TO COME BY TODAY TO CORRECT MECHANICAL WAREWASHER SANITIZER PROBLEM.
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10/27/2014 | Follow-up | |
QUATS sanitizer in 3-compartment sink = 200 ppm - ok
Chlorine sanitizer in warewasher after primed properly = 100 ppm - ok
- Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site) (repeated violation)
Observation: Puree meatloaf (117°F) hot holding at improper temperatures.
Correction: Rapidly reheat the food to 165°F and maintain at 135°F or above through the hot holding period.
- Critical: Warewashing - Manual & Mechanical Warewashing Equipment, Chemical Sanitization - Temperature, pH, Concentration & Hardness* (corrected on site)
Observation: Chlorine sanitizing solution in warewasher (0 ppm)used was not at an acceptable concentration.
Correction: Adjust the chlorine sanitizing solution to a level of at least 50 parts per million when the pH is at 10 or less and the water temperature is 100°F. MAKE SURE TO REPRIME WAREWASHER SO THAT SANITIZER RUN TO PUMP EACH TIME CHANGE TO NEW CONTAINER OF PRIMER.
- Critical: Backflow Prevention, Air Gap*
Observation: An air gap between the water supply outlet and the flood rim level garbage disposal and dthe scrapping tower hose is not observed. If this direct connection exists between the drinking water system and a source of contaminated water during times of negative pressure, contaminated water may be drawn into and foul the entire system.
Correction: Provide an air gap with a diameter that is at least twice the diameter of the water supply inlet and not less that 1 inch for proper backflow prevention by the air gap.
- Handwashing - Using a Handwashing Lavatory - No Other Purpose
Observation: The handwash station at the cafeteria (behind counter) is being used to clean equipment and utensils. The handwash sink in the kitchen has pitcher stored in it.
Correction: The handwash facilities identified above are to be used for washing hands only
- Hand Drying Provision (corrected on site)
Observation: No disposable towels were provided at the hand washing lavatory in the dishwashing area and on 2ndary sink in kitchen.
Correction: Hand drying devices such as individual disposable paper towels, a continuous towel system that supplies the user with a clean towel or heated air hand drying device must be provided at all hand washing lavatories to encourage proper hand washing and avoid employees to drying their hands on their clothing or other unclean materials
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10/17/2014 | Routine | |
Replace light bulb that is out in left side of refrigerator #1
Chlorine sanitizer in dishwasher/warewasher = 100 ppm - ok
FRP wall covering installed in dishwashing room - thank you for the replacement of wall - looks good
- Thawing
Observation: Chicken breasts in water for thawing and temperatures 48-50°F.
Correction: Thaw potentially hazardous food under running water if use water, in refrigerator, in microwave or in cooking process. Move thawed foods to cooking as soon as possible to not allow the foods to be in temperature danger zone for extended periods of time (41-135°F)
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07/15/2014 | Routine | |
Reinstall soap dispenser on wall in dishroom after repair wall.
Check and make sure exhaust fan is working efficiently in dishwash room to help remove steam from room.
QUATS sanitizer in 3-compartment sink = 200 ppm - ok
Chlorine sanitizer in dishwasher/warewasher = 100 ppm - ok
- Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site)
Observation: Puree meat and vegetables, in hot holding cabinet in cafeteria (86°F), hot holding at improper temperatures.
Correction: Discard the food and ensure that potentially hazardous foods for hot holding are maintained at 135°F or above to inhibit the growth of harmful bacteria.
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles
Observation: Single service items observed in boxes stored on floor, in back storeroom.
Correction: Store single service items boxes off floor to avoid contamination - on pallets or shelves min. of 6 inches off floor.
- Physical Facilities in Good Repair (repeated violation)
Observation: Walls in dishwashing room are not maintained in good repair
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: Floor under cooking line 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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04/15/2014 | Routine | |
Also corrected the alleged violations of Section 800 - Cooling, Section 0820 A2 - Food - Potentially Hazardous Food - Cold Holding and Section 1700 - Mechanical Warewashing, Chemical Sanitization, Concentration.
Thank you for the swift and complete corrective actions!!!
- Physical Facilities in Good Repair (repeated violation)
Observation: Walls in the dishwashing room are not maintained in good repair
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities. Due to change ownership delay in fixing walls. Plans for repairs within next couple weeks.
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01/16/2014 | Follow-up | |
QUATS sanitizer in 3-compartment sink = 200-250 ppm - ok
- Critical: Cooling* (corrected on site) (repeated violation)
Observation: Eggs noted not being adequately cooled to prevent the growth of harmful bacteria. Scrambled eggs in refrigerator #1 after about 2 1/4 hr. 78°F
Correction: Cool potentially hazardous foods from 135°F to 70°F within 2 hours and within a total of 6 hours from 135°F to 41°F. A longer time for cooling allows an ideal situation for bacterial growth. This has been shown to be the major contributing factor in many foodborne illnesses.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: Milk in #8 refrigerator (45°F) cold holding at improper temperatures
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below.
- Critical: Warewashing - Manual & Mechanical Warewashing Equipment, Chemical Sanitization - Temperature, pH, Concentration & Hardness* (corrected on site)
Observation: Chlorine sanitizing solution used was not at an acceptable concentration. No sanitizer is running into machine. Suspect leak in suction line.
Correction: Immediately discontinue the use of the machine until it is operating in accordance with minimum requirements. 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.
- Plumbing System Maintained in Good Repair
Observation: Hose with spray nozzle attached to fauct without backflow protection, right next to faucet that has double-check valve with atmospheric break protection device.
Correction: Either switch backflow device or switch hose to faucet that is protected with doubl-check valve and atmospheric vent.
- Floors, Walls, and Ceilings, Utility Lines
Observation: Exposed horizontal utility service line (electric cords) under cooking line installed on floor.
Correction: Relocated horziontal utility service line (electric cords) off floor. Suggest use hangers.
- Physical Facilities in Good Repair (repeated violation)
Observation: Walls in the dishwashing room are not maintained in good repair
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities. Due to change ownership delay in fixing walls. Plans for repairs within next couple weeks.
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01/15/2014 | Routine | |
Quats sanitizer in 3-compartment sink = 200 PPM and Chlorine sanitizer in dishwasher = 100 PPM - both ok
- Critical: Cooling* (corrected on site)
Observation: Chicken patties from yesterday (45°F) noted not being adequately cooled to prevent the growth of harmful bacteria.
Correction: Cool potentially hazardous foods from 135°F to 70°F within 2 hours and within a total of 6 hours from 135°F to 41°F. A longer time for cooling allows an ideal situation for bacterial growth. This has been shown to be the major contributing factor in many foodborne illnesses. Put in shallow pans and leave uncovered until reach 41°F and then can cover.
- Outer Openings - Protected
Observation: Extra storage room outside main building has entry door that does not have a self-closer to keep out vermin.
Correction: INstall self-closer on storage room where single-service and chemicals being stored.
- Physical Facilities in Good Repair (repeated violation)
Observation: Wall deteriorating due to water damage in dishwashing room.
Correction: Repair or replace, so smooth nonabsorbent surface.
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10/25/2013 | Routine | |
Remember to keep containers of food cooling in refrigeration uncovered and not stacked, in order to maximize the efficient cooling of foods.
Chlorine sanitizer in dishwasher = 50 PPM and QUATS sanitizer in 3-compartment sink = 300 PPM - both OK per manufactures directions.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Individual milk containers, within kitchen refrigerators, cold holding at improper temperatures
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below.
- Lighting, Intensity (corrected on site)
Observation: Less than 20 foot candles of light was noted in the left side of refrigerator #1.
Correction: Provide at least 20 foot candles at a distance of 30 inches from the floor in consumer self-service areas, inside equipment, warewashing, equipment storage, toilet rooms
- Lighting, Intensity (corrected on site)
Observation: Less than 10 foot candles of light was noted in the dry storage room.
Correction: Provide at least 10 foot candles at a distance of 30 inches from the floor in the walk-in refrigeration units and dry storage areas and in other areas and rooms during periods of cleaning.
- Physical Facilities in Good Repair
Observation: Walls deteriorating due to water damage in dishwashing room.
Correction: Repair or replace wall material in dishwashing room where damaged with wall that is smooth and easily cleanable.
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07/19/2013 | Routine | |
QUATS sanitizer for 3-compartment sink = 200 PPM - ok
Chlorine sanitizer for dishwasher/warewasher = 100 PPM - ok
Strongly recommend when cooling potentially hazardous foods that you leave the containers uncovered until the temperature of the food reaches 41°F or below.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: Floor in single-service room, under ice maker and under some kitchen equipment 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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03/27/2013 | Routine | |
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