Discussed with PIC:
Flooring is being replaced but has not been finished as of date of inspection.
Lighting is still in need of replacing.
Obtain sanitizing bucket for kitchen staff
Recommend replacing counter top in kitchen where handwashing sink is located.
Kitchen staff has been instructed on proper PPM and temperature for the sanitizer
Recommend that staff take a food safety class, one for manager and the others take a food handlers class
New ice machine still needs to be installed
Will return in a week or two to check on installation of lighting, flooring and ice machine.
Staff has done a very good job in making corrections. Thank you.
- Lighting, Intensity (repeated violation)
Observation: Less than 50 foot candles of light was noted at one of the prep areas in the kitchen. Light intensity measured at 17 candles. Light fixture was damaged by water leakage and needs replacing.
Correction: Provide at least 50 foot candles at a surface where a food employee is working with food or working with utensils or equipment such as knives, slicers, grinders, or saws where employee safety is a factor
- Physical Facilities in Good Repair (repeated violation)
Observation: The vinyl flooring in the kitchen is not maintained in good repair. The flooring is cracked and the backboard of the kitchen counter and the sink need caulking.
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
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02/29/2016 | Follow-up | |
Discussed with PIC:
1. Reach in cooler in the kitchen must be replaced with a working cooler. Do not put foods in this cooler.
2. Handouts were given at the inspection conducted on February 3, 2016 in English and Spanish on how to thaw foods. This was still not being done correctly.
3. Kitchen must have a thin probe food thermometer
4. There is a double sink in the kitchen marked for handwashing but is being used for other purposes. Designate one of the sinks as strictly handwashing and the other may be used for other purposes.
5. Staff needs to be trained properly and someone in charge must have a ServSafe certification.
6. All refrigeration units must have a thermometer and it is to be placed in the warmest part of the cooler.
7. Damaged lighting in the kitchen must be replaced.
8. Supply kitchen employees with sanitizing buckets.
9. Ice machine needs to be replaced.
10. Obtain ties for foods bags, do not use gloves to tie the bags.
11. Obtain food grade containers for opened bags of dry storage.
- Critical: Demonstration of Knowledge* (repeated violation)
Observation: The person in charge failed to describe the symptoms associated with diseases that are transmissible through food.
Correction: Ensure the designated person in charge (PIC) is knowledgeable about foodborne disease prevention, Hazardous Analysis Critical Control Point principles and Regulation requirements. The PIC should be prepared to recognize conditions that may contribute to foodborne illness. The PIC must also recognize conditions that fail to comply with Regulation requirements and be authorized to take the appropriate preventive and corrective actions to ensure that the Regulations' objectives are fulfilled.
- Critical: Employee Health* (repeated violation)
Observation: Employees or applicants are not aware of the reporting procedures concerning information about their health and activities as they relate to diseases that are transmissible through food, including the date of onset of jaundice or of an illness due to Salmonella Typhi, Shigella spp., Escherichia coli O157:H7, Hepatitis A virus or Norovirus
Correction: Have the license holder require employees or applicants report to the person in charge any information about their health and activities if they are diagnosed with or had a past illness from Salmonella Typhi, Shigella spp., Escherichia coli O157:H7, Hepatitis A virus or Norovirus
- Thawing (repeated violation)
Observation: Improper methods used to thaw bacon, sausage and eggs. Observed items sitting on the prep table to thaw.
Correction: Thaw potentially hazardous foods by either of the following methods: 1. Under refrigeration that maintains food temperature at 41°F (45°F) 2. Completely submerged under running water at a temperature of 70°F or below with sufficient water velocity to agitate and float off loose particles in an overflow. Ready-to-eat food shall not exceed 41°F and raw animal foods shall not exceed 41°F for more than four hours 3. As part of the cooking process
- Critical: Food - Potentially Hazardous Food - Cold Holding* (repeated violation)
Observation: The following were cold holding at improper temperature: Sausage 72'F, Cream cheese 45'F, Yogurt 51'F (these were located in the kitchen RIC), Yogurt 55'F, (in the RIC at the buffet),
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below.
- Critical: Ready-to-Eat - Potentially Hazardous Food - Disposition* (corrected on site) (repeated violation)
Observation: Observed gallon container of milk that were not discarded by the expiration date, dates was 2/14/2016. PIC discarded milk.
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.
- Temperature Measuring Devices (repeated violation)
Observation: There had been placed a temperature measuring device in the RIC at the buffet but it did not appear to be working correctly.
Correction: Provide a temperature measuring device in all hot or cold holding equipment used to store potentially hazardous foods so that employees can routinely monitor the ambient air temperature.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: One of the juice nozzles and cabinet door were observed in a state of disrepair and damaged.
Correction: Repair the EQUIPMENT to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability per Part IV, Article 1 and 2 of this chapter. If unable to repair the EQUIPMENT, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
- Equipment - Non-Food Contact Surfaces and Utensils (repeated violation)
Observation: The upsplash of the juice machine was observed soiled with accumulations of grime and debris.
Correction: Clean the surface of the upsplash of the juice machine at any time when contamination may have occurred, at least every 24 hours, before restocking the consumer self-service equipment/utensils, or per manufacturer specifications.
- Non-Food Contact Surfaces (repeated violation)
Observation: The nonfood contact surface of the RIC's, RIF's, interior and exterior of cabinets 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.
- Kitchenware and Tableware (repeated violation)
Observation: Single-service or single-use articles not handled, displayed, or dispensed so that the food- or lip-contact surfaces are protected from contamination. Plastic utensils at the buffet were inverted.
Correction: Handle, display, or dispense single-service and single-use articles so the food- or lip-contact surface are protected from contamination.
- Lighting, Intensity (repeated violation)
Observation: Less than 50 foot candles of light was noted at one of the prep areas in the kitchen. Light intensity measured at 17 candles. Light fixture was damaged by water leakage and needs replacing.
Correction: Provide at least 50 foot candles at a surface where a food employee is working with food or working with utensils or equipment such as knives, slicers, grinders, or saws where employee safety is a factor
- Physical Facilities in Good Repair (repeated violation)
Observation: The vinyl flooring in the kitchen is not maintained in good repair. The flooring is cracked and the backboard of the kitchen counter and the sink need caulking.
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
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02/18/2016 | Follow-up | |
Abbreviations: PIC=person in charge
- Physical Facilities in Good Repair (repeated violation)
Observation: Observed cracked tiles on floor in kitchen. The backboard to the kitchen counter is no longer attached to the wall. The counter top in the kitchen has warped.
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
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02/03/2015 | Routine | |
Did inspection because of complaint from visitors over the weekend. Temperatures at the breakfast buffet were all within normal range with the exception of the yogurt which was 1'F over, but this temperature was taken at the end of the breakfast buffet for the day. Time as temperature is being kept but was just explained to the staff today therefore there is no record of the temperatures over the weekend.
No violation noted during this evaluation. | 02/25/2014 | Complaint | |
Abbreviations: PIC=person in charge
- Non-Food Contact Surfaces
Observation: The nonfood contact surface of the turbo oven has 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.
- Handwashing - Using a Handwashing Lavatory - No Other Purpose (corrected on site) (repeated violation)
Observation: The handwash station in the kitchen is being used for purposes other than washing hands. Observed sanitizing cloths in the bottom of the sink. PIC removed cloths.
Correction: The handwash facility identified above is to be used for washing hands only
- Plumbing System Maintained in Good Repair
Observation: Plumbing connections behind the ice machine in the kitchen are leaking.
Correction: Plumbing systems and components shall be maintained in good repair.
- Floors, Walls, and Ceilings - Cleanability
Observation: Floor tiles in the kitchen are in disrepair. Observed broken tiles and tiles that are in need of recaulking. Observed ceiling tiles in the men's and women's bathrooms that have water damage.
Correction: Repair or replace floor or floor covering to make it smooth and easily cleanable.
- Hand Drying Provision (corrected on site)
Observation: No disposable towels were provided at the hand washing lavatory in the kitchen area.
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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02/11/2014 | Routine | |
Kitchen manager has taken a ServSafe course since the last visit. Good Job!
Kitchen will begin to use time as temperature for the continental breakfast. Information given.
No violation noted during this evaluation. | 09/05/2013 | Follow-up | |
Abbreviations: PIC=person in charge
- Critical: Hands and Arms Cleaning Procedure*
Observation: Observed employee wash hands for 8 seconds and in cold water. Improper handwashing procedures observed.
Correction: Ensure all food employees clean their hands and exposed portions of their arms with a cleaning compound in a lavatory by vigorously rubbing together the surfaces of their lathered hands and warms for at least 20 seconds and thoroughly rinsing with clean water.
- Critical: Package Integrity*
Observation: Observed a can of olives and a can of sausage gravy on the shelf that were dented along the seam of the can.
Correction: Discard or return food products once the packaging is damaged or is in bad condition. Food packages must be in good condition to protect the integrity of the contents so that food is not exposed to adulteration or potential contaminants.
- Critical: Food - Potentially Hazardous Food - Hot Holding*
Observation: Observed foods hot holding at improper temperatures. Sausage gravy - IT 123'F, Oatmeal - IT 121'F.
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.
- Critical: Food - Potentially Hazardous Food - Cold Holding*
Observation: Observed foods cold holding at improper temperatures. Milk-IT 54'F, Yogurt-ST 54'F, Waffle Batter-IT 78'F, Yogurt in 2 door RIC-ST 55'F.
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below.
- Handwashing - Using a Handwashing Lavatory - No Other Purpose
Observation: Handwashing is being done in a 2 compartment sink that is also being used as a dump station. There are no designated handwashing sinks.
Correction: The handwash facility identified above is to be used for washing hands only
- Handwashing Cleanser - Availability (corrected on site)
Observation: Soap was not provided at the hand washing lavatory in the kitchen.
Correction: Hand soap must be provided at all hand washing lavatories to encourage proper hand washing. Hand cleanser must always be present to aid in reducing microorganisms and particulate matter found on hands.
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08/20/2013 | Risk Factor | |
Discussed With Person in charge:
1. Employee Health
2. Repairing facility when needed
Abbreviations: RIC-Reach In Cooler, RIF-Reach In Freezer, PIC-Person In Charge, HH-Hot Holding, CH-Cold Holding, WIC-Walk In Cooler, WIF-Walk In Freezer, PP-Pizza Prep, SP-Sandwich Prep
- Sponges, Use Limitation (corrected on site)
Observation: Sponges are being used to wipe down food contact surfaces. Observed two sponges being used in the three compartment sink area to wash metal pans, tongs and whisks. PIC voluntarily stopped using sponges for the purpose of wiping food contact surfaces.
Correction: Discontinue use of sponges for this purpose as they are to be used only where they will not contaminate cleaned and sanitized, or in-use food contact surfaces.
- Temperature Measuring Devices
Observation: There was no temperature measuring device located in the Milk RIC on the service line.
Correction: Provide a temperature measuring device in all hot or cold holding equipment used to store potentially hazardous foods so that employees can routinely monitor the ambient air temperature.
- Temperature - Food Temperature Measuring Devices - Provided
Observation: The person in charge could not provide a food temperature measuring device.
Correction: Obtain at least one food temperature measuring device so employees can properly monitor the temperature of food items in the establishment.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils*
Observation: The following equipment food-contact surfaces were observed soiled to sight and touch: Interior of ice machine, tongs, whisk and can opener blade.
Correction: Clean and sanitize these surfaces for food contact.
- Non-Food Contact Surfaces
Observation: The nonfood contact surfaces of the Exterior RIC doors and the interior glass shelving of the RIC has 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.
- Physical Facilities in Good Repair (repeated violation)
Observation: Several floor tiles in the kitchen are 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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02/11/2013 | Routine | |
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