- Food - Miscellaneous Sources of Contamination
Observation: Raw chicken wings thawing on shelf in between shelves of ready to eat foods in walk in cooler
Correction: Protect food from miscellaneous sources of contamination. Operator to isolate and label specific bottom shelves for thawing raw chicken, ground beef above that and fish and sefood on upper shelves. REady to eat food need to be totally separate either at top or in a seperate shelving area.
- Cooling Methods (repeated violation)
Observation: The methods used for cooling were not adequate. Operator is using deep containers for dense food cooling and kitchen walk in cooler appears overstocked for large volume being cooled there.
Correction: Operator agreed to purchase and use more 2-3" shallow pans and install more wire shelves for walk in cooler to enhance circulation and reduce cooling times. Operator also agreed to monitor food temperatures more frequently during cooling process. It was also discussed that during the upcoming rennovation that a blast cooler be installed in the rear prep area and in cooking area to facilitate cooling process. The best methods to facilitate coolign include: 1. Placing food in shallow pans 2. Separating food into smaller thinner portions 3. Using rapid chill cooling equipment 4. Stirring the food in a container placed in an ice water bath 5. Using containers that facilitate heat transfer 6. Adding ice as an ingredient 7. Any other method that can effectively accomplish cooling.
- Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site)
Observation: Fried chicken hot holding at improper temperatures in Cres-cor transport cart.
Correction: Rapidly reheat the food to 165°F and maintain at 135°F or above through the hot holding period.
- Critical: Food - Potentially Hazardous Food - Cold Holding*
Observation: Tuna and egg salad cold holding at improper temperatures--7-8" deep container in cold prep walkin cooler;Salads were made 2 hours ago. Will put into more shalllow pans for holding at cooler temperature. If this doesnot work, Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below.
- Sewage - Other Liquid Wastes and Rainwater
Observation: A condensate drain line was dripping in center of cold production area walk in cooler.
Correction: Repair the condensate drain line to prevent incidental contact with foods.
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05/26/2015 | Routine | |
Generally, facility observed to be clean and well ordered. Staff who were questioned were knowledgeable about employee health policy. Quaternaru ammonia at proper concentration from auto dispenser at 200ppm. Operator using color change strips to monitor hot water sanitizing dishwasher twice per day. New ceiling had been installed in the kitchen and more lighting had been installed throughout the kitchen area. Good reorganization of patient service line area. Also good temperature control and cooling measures in sandwich/salad production area had been put in place.
- Cooling Methods (corrected on site) (repeated violation)
Observation: The methods used for cooling were not adequate in the cooks walk in cooler--Observed stacked bags of cooked mashed potatoes at 115oF that had started cooling 1.5 hours ago. Also observed cut melon in 6-7" deep containers in ingredient walk in cooler at slightly elevated temperature of 46oF--ambient cooling had been cut 3 hours ago. Ambient cooling standard is no more than 4 hours down to 41o..;Cool foods by the following methods: 1. Placing food in shallow pans 2. Separating food into smaller thinner portions 3. Using rapid chill cooling equipment 4. Stirring the food in a container placed in an ice water bath 5. Using containers that facilitate heat transfer 6. Adding ice as an ingredient 7. Any other method that can effectively accomplish cooling.
Operator agreed to adjust cooks walk in to ensure it maintains 37-38oF and to monitor the cooling process more carefully to not at what point in time the product hits 135oF and to ensure it does not take more than 2 hours to reach 70oF. corrected by placing in more shallow pans one layer deep in freezer to quick chill.Operator further agreed to store cut melon during cooling in more shlallow containers perhaps using more speed racks for this purpose to allow air flow between the trays.
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10/15/2014 | Routine | |
Generally, kitchen facility and pantry kitchens on floors observed to be cleaner and well ordered. staff knowledgeable about employee health policy. Good food temperature maintenance observed in patient serving line and up to floors. Operator using more precooked, frozen meats and other ingredients to facilitate more rapid ambient cooling of cold salads/sandwiches. Quaternary ammonia sanitizer from dispenser near patient serving line at proper concentration of 200ppm. Hot water sanitizing dishwashing machine appeared to be operating properly--water temperature standards being met and wax tape melted and turned black. Operator needs to ensure metal stem food thermometers used more frequently to verify cooling processes and that staff are trained to wash, rinse, sanitize thermometer probes every 4 hours.
- Cooling Methods
Observation: The methods used for cooling were not adequate. Canned beans not being prechilled before prepping for cafeteria salad bar. Prepping approximately 20 salads in clamshell single service containers at a time--should be put in walk in cooler for quick chilling prior to transport to cafeteria rather than placing in upright refrigerator. Deep containers of food being placed in walk in blast chiller for cooling--Sous chef in this area not monitoring food temperatures during cooling process. Operator needs to verify cooling temps in the blast chiller over time to ensure process meets the cooling standards-may need to use more shallow pans-verify cooling from 135oF down to 70oF within 2 hours, then from 70oF down to 41oF in no more than an additional 4 hours.
Correction: Cool foods by the following methods: 1. Placing food in shallow pans 2. Separating food into smaller thinner portions 3. Using rapid chill cooling equipment 4. Stirring the food in a container placed in an ice water bath 5. Using containers that facilitate heat transfer 6. Adding ice as an ingredient 7. Any other method that can effectively accomplish cooling.
- Physical Facilities in Good Repair
Observation: Faucet base at handsink in cold prep area is corroded and is not maintained in good repair
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
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02/05/2014 | Routine | |
Operator had submitted long term plan of action which appeared to outline plan for monitoring risk factors previously identified. During this visit, it appeared risk factors were being monitored and managed. Several recommendations were given to help ensure risk factors are minimized. Two followup inspections to be conducted on or about July 15 and July 30, 2013 to validate continued monitoring by management and staff.
No violation noted during this evaluation. | 07/02/2013 | Follow-up | |
Several improvements were noted in procedures to minimize ambient cooling times for cold composite salads and meats. Good separation of raw meats vs. ready to eat foods. Good management of cooking and hot holding temperatures was noted. Victory wash vegetable rinse at concentration of 10ppm--at least 70 required on label. Hot water sanitizing dishwashing machine appeared to be sanitizing effectively-wax tape melted and turned black. Auto-sanitizing dispenser using quaternary ammonia at proper concentration of 200ppm.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Deli meats and other sandwich ingredients cold holding at improper temperatures in bottom of sandwich prep refrigerator
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below. Further suggestions were made to help ensure ambient cooling time/temperature standards being met. These included: Run time/temperature test to determine how many salads/sandwiches to prep/portion at a time
- Temperature Measuring Devices - Ambient Air and Water
Observation: The ambient (air/water) temperature measuring device (degrees F) located in several of the reach in refrigerators did not appear to accurate--red broken line.
Correction: Provide a temperature measuring device that is accurate within +/- 3 degrees Fahrenheit in the intended range of use.
- Non-Food Contact Surfaces
Observation: The nonfood contact surface of the conveyor belt on automatic dishwashing machine and inside of reach-in refrigeration units have accumulations of grime and debris.
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Critical: Equipment and Utensils - Before Use After Cleaning*
Observation: The food-contact surfaces of the following equipment were not observed washed, rinsed, sanitized: metal stem thermometers and slicers.
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.
- Equipment and Utensils, Air-Drying Required
Observation: Lots of pots and pans were found stacked while wet after cleaning and chemical sanitization.
Correction: Items must be allowed to drain and air-dry before being stacked or stored to allow evaporation of chemical sanitizer and moisture that may encourage microbial growth. It was recommended that the operator utilize air drying rack/shelving units to air dry when pans come out of the dishwasher prior to stacking.
- HACCP Plans - When a HACCP Plan is Required-Shall have HACCP (corrected on site)
Observation: The establishment does not have a properly prepared HACCP Plan for cook/chill preparation and cooling process for eye of round roasts in cook/chill machine. Cooking temperature was not being monitored.
Correction: This type of cooking procedure does require daily use and documentation of the food temperature monitoring process to include management of all potential hazards associated with the flow of that food prep process. Cease in engaging in cook/chill of beef roasts until a properly prepared HACCP Plan is submitted and approved by the Health Department.
Operator further agreed since the cook temperature had not been monitored he would not serve these products until he could verify one of the following: submit documentation from the cook/chill equipment manufacturer that verifies that the si ze/type of roasts being cooked would be cooked and cooled to the proper temperatures using their equipment based on the specifications of their equipment OR he would recreate the scenario documenting proper temperatures could be acheived during the cooking and cooling process for the same volume of food currently being prepared.
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01/31/2013 | Routine | |
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