This visit was made to conduct a follow-up inspection. The Hobart refrigerator has been repaired and is working properly. Ambient temp. noted in report.
No violation noted during this evaluation. | 03/29/2016 | Follow-up | |
- Jewelry Prohibition (corrected on site) (repeated violation)
Observation: Employees wearing jewelry on their arms and hands while preparing food (food handlers and warewashing employees wearing bracelets/watches) (manger spoke with employees and was corrected onsite)
Correction: Ensure employees are not wearing jewelry on their arms and hands while preparing food. This section does not apply to medical alert jewelry or a plain ring such as a wedding band.
- Critical: Discard RTE, PHF(TCS) if Not Consumed Within 7 Days at 41°F (Unless Frozen) (corrected on site)
Observation: Expired chick peas offered for sale (discarded at time of inspection)
Correction: Refrigerated, ready-to-eat, time/temperature control for safety foods (time/temperature control for safety food) that are prepared on site and held at 41°F or below must be consumed or discarded within 7 days
- 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 (2 door Hobart reach in)
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.
- Equipment / Good Repair / Components / Gaskets
Observation: The door gaskets of the following unit(s) are (missing, damaged): 2 Door Hobart
Correction: Equipment components such as doors, seals, hinges, fasteners, and kick plates shall be kept intact, tight, and adjusted in accordance with manufacturer's specifications.
- Plumbing / Maintained in Good Repair (corrected on site)
Observation: Plumbing connections under the handsink in the warewashing room piping are leaking (maintenance came in to repair sink during inspection)
Correction: A plumbing system shall be maintained in good repair (hot water valve is leaking and must be repaired)
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03/09/2016 | Routine | |
This visit was made to conduct a risk based assessment. The Person in Charge was very helpful and very knowledgeable about food safety for the population that they are serving. There were violations observed during this visit. Thank you
Note:
- Please remind food service staff that they should wash their hands when they enter the kitchen (one employee washed their hands in the warewashing area and entered kitchen and did not wash their hands again)
- An updated employee health policy poster was provided to the Person in Charge
No violation noted during this evaluation. | 11/02/2015 | Risk Factor | |
This visit was made to conduct a routine inspection. Please note the following:
1. Please begin keeping a dishwasher log
- Jewelry Prohibition (corrected on site)
Observation: Multiple employees observed wearing jewelry on their arms and hands while working in food areas.(watches and bracelets)
Correction: Food employees shall limit their jewelry to a plain wedding ring while preparing food. Food employees may not wear bracelets, watches, etc. because they can inhibit proper hand washing.
- Eating, Drinking, or Tobacco Use / Proper Food Employee Drinking Containers (corrected on site)
Observation: Employee drinks (bottles of water) stored in refrigeration units with /next to/above patient food.
Correction: Employees may drink from a cup with a lid and straw. Drinks may be stored on the bottom shelf of a table, or in a segregated section of a refrigeration unit. Drinks must be labeled with employee name or initials if kept in a refrigeration unit.
- Critical: Hot Holding of Potentially Hazardous Food at 135°F or above (corrected on site)
Observation: The following food item(s) were measured at improper temperatures: chicken and fish (on top of stove).
Correction: Potentially hazardous foods (time/temperature control for safety food) shall be hot held at a temperature of 135°F or above.
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07/06/2015 | Routine | |
No violations observed.
Remember to keep foods that are cooling uncovered or partially covered to assist in the cooling process.
No violation noted during this evaluation. | 03/23/2015 | Risk Factor | |
Provide thermolabels prior to next inspection.
- Eating, Drinking, or Tobacco Use / Proper Food Employee Drinking Containers (corrected on site)
Observation: Employee drinks on racks in dishroom.
Correction: Employees may drink from a cup with a lid and straw. Drinks can be on lower shelves of tables in dishroom.
- Cooling Methods (corrected on site)
Observation: The following methods used for cooling would not be adequate to facilitate cooling: pureed bread (made this am) cooling while covered with plastic wrap.
Correction: To assist in the cooling process, leave foods that are cooling uncovered. Cooling hot foods shall be accomplished as follows: 1) placing the food in shallow pans, 2) separating the food into smaller or thinner portions, 3) using rapid 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, or 7) other effective methods.
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12/09/2014 | Routine | |
1. All violations were corrected today.
2. Discussed the 2013 key changes on the Food Code.
3. Practiced more hand washing.
4. Added the Salmonella non-typhoidal on the their existing Big 5 poster.
5. Passed the sanitizing concentration on their 3 compartment sink.
6. Food Protection Manager is knowledgeable on their employee health policies.
- Critical: Food Protection from Contamination / Separate Raw from RTE (corrected on site)
Observation: Raw animal food stored over ready-to-eat food in the refrigeration unit. Raw eggs over fruits
Correction: Raw foods like poultry, beef, pork, seafood, and eggs shall be stored properly inside refrigerators and freezers to prevent cross contamination. Raw foods shall be stored on shelving units BELOW or SEPARATED from all cooked foods, commercially processed foods, washed produce, leftover foods, etc. The FPM relocate the eggs to the egg box below.
- Date Marking of RTE, PHF(TCS) if Commercially Processed after Opening Package (corrected on site)
Observation: The following ready-to-eat, potentially hazardous food is not used within 24 hours after opening the commercial package and is not properly dated for disposition within 7 days at 41°F: Bologna
Correction: Ready-to-eat, potentially hazardous food that is commercially processed and held for more than 24 hours after it is opened must be clearly marked to indicate the date or day by which the food must be consumed on the premises, sold, or discarded. The day that the package is opened counts as Day 1. Food shall be held at 41°F or less for no more than 7 days. Upon request, employees must be able to clearly explain the date marking system to the Health Department.
- Handwashing Sink / Used for Hand Wash Only (corrected on site) (repeated violation)
Observation: The handwashing station at the ware wash is being used for purposes other than washing hands. filling bucket.
Correction: A handwashing sink may not be used for purposes other than hand washing.
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08/28/2014 | Risk Factor | |
New menu started May 25, attached to my report.
- Sanitizing Solution Test Kit Accurate & Used (corrected on site)
Observation: The operator is not testing the chemical sanitizing solution to ensure proper concentration of the solution.
Correction: Use a chemical sanitizing solution test kit to ensure the proper concentration of the solution.
- 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.
Correction: A handwashing sink may not be used for purposes other than hand washing.
- Physical Facilities Good Repair
Observation: Observed that the @Physical structure@ is not maintained in good repair. The 3 comapartment and hand sinks caulking are deteriorating.
Correction: Repair the physical facilities. Poor repair and maintenance compromises the functionality of the physical facilities.
- Cleaning Frequency for Physical Facilities
Observation: Observed that the @Physical structure@ in the @Location@ is in need of cleaning. The ceiling near the warewash and the poster from Ecolab.
Correction: Clean the physical facilities at a frequency necessary to ensure the protection and safe preparation of food.
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06/04/2014 | Routine | |
This visit was made to conduct a follow-up inspection. The dishmachine has been repaired and is operating properly.
No violation noted during this evaluation. | 03/12/2014 | Other | |
This visit was made to conduct a training inspection. The following risk-factor/public health intervention violations were observed:
1. Contaminated equipment
Employees did well with Employee Health!
- Critical: Sanitize / Hot Water / Mechanical/Thermolabel Test Verified (corrected on site)
Observation: Due to improper operation of the mechanical warewashing machine, equipment food-contact surfaces and utensils are not sanitized after cleaning. (See 4-501.112)
Correction: Hot water warewashing machines shall achieve a utensil/equipment surface temperature of at least 160°F as measured by an irreversible registering temperature indicator. The thermolabel provided on the equipment/utensils shall turn black if the warewashing machine is properly heat sanitizing as required. If the thermolabel does not turn black, the warewashing machine shall not be used. Employees will have to set up the 3-vat sink to manually wash, rinse, and chemically sanitize all equipment, utensils, dish ware, glass ware, etc. A follow-up inspection will be conducted within 24 hours to ensure the machine has been repaired.
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03/07/2014 | Training | |
Provide a photo ID for CFM
Dishwasher passed the thermolabel strip
Employee health policies up to date
- Critical: Hot Holding of Potentially Hazardous Food at 135°F or above (corrected on site) (repeated violation)
Observation: The following food item(s) were measured at improper temperatures: Puree bread at 100F
Correction: Potentially hazardous foods (time/temperature control for safety food) shall be hot held at a temperature of 135°F or above.
- Equipment / Non-food Contact / Visibly Clean
Observation: The nonfood-contact surfaces of the following equipment were observed soiled with an accumulation of dust, dirt, food residue, and/or other debris: walk-in freezer floor
Correction: Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.
- Lighting Intensity/ Food Prep Area / 50 foot candles
Observation: Observed that inadequate lighting was provided in the food preparation areas.
Correction: Increase the lighting to provide a minimum of 50 foot candles in all food preparation areas.
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01/02/2014 | Routine | |
Whole shell eggs are hard boiled only.
- Physical Facilities Good Repair
Observation: Door of the walk-in freezer not closing tightly after being opened.
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
- Controlling Pests by Eliminating Harborage Conditions
Observation: Harborage conditions exist. Numerous fruit flies in the dish washing area.
Correction: Insects and other pests are capable of transmitting disease to people by contaminating food and food-contact surfaces. Eliminate harborage conditions to control and prevent the presence of pests on the premises.
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09/19/2013 | Routine | |
This visit was made to conduct a routine inspection. Please note the following items:
- Food employees did very well on Employee Health Policy questions.
- Facility was maintained clean and organized.
- Jewelry Prohibition
Observation: Employees observed wearing jewelry on their arms and hands while preparing food.
Correction: Food employees shall limit their jewelry to a plain wedding ring while preparing food. Food employees may not wear bracelets, watches, etc. because they can inhibit proper hand washing.
- Cooling Methods: Containers Properly Arranged & Covered (corrected on site)
Observation: Food containers for cooling food are arranged so as not to allow for maximum heat transfer (Deli meat sandwiches, Cut melon (both items tightly wrapped to cool, were uncovered during inspection to allow proper cooling)
Correction: Food containers in which food is being cooled shall be: 1) arranged in the equipment to provide maximum heat transfer through the container walls, and 2) the food containers shall be loosely covered or uncovered as long as protected from contamination to facilitate heat transfer from the surface of the food.
- Critical: Hot Holding of Potentially Hazardous Food at 135°F or above (corrected on site)
Observation: The following food item(s) were measured at improper temperatures: Ground Fritata 127-146 deg. F (heat was unevenly distributed in pan)
Correction: Potentially hazardous foods (time/temperature control for safety food) shall be hot held at a temperature of 135°F or above.
- Equipment / Fixed / Space / Seal
Observation: The following equipment is not installed in a manner that allows accessibility for cleaning, nor is it installed with closely abutting surfaces to minimize the need for cleaning: wall mounted racks in dishwashing room and 3 compartment sink not cleaned or sealed properly.
Correction: Equipment that is fixed because it is not easily movable shall be installed so that it is: 1) spaced to allow access for cleaning along the sides, behind, and above the equipment, 2) spaced from adjoining equipment, walls, and ceilings a distance of not more than 1 millimeter or one thirty-second inch, and 3) sealed to adjoining equipment or walls if the equipment is exposed to spillage or seepage.
- Floor / Wall / Ceiling / Cleanability
Observation: The (floors, floor coverings, walls, wall coverings, or ceilings) are not designed, constructed, or installed so that they are smooth and easily cleanable (broken and missing tile next to mop sink).
Correction: The floors, floor coverings, walls, wall coverings, and ceilings shall be designed, constructed and installed so that they are smooth and easily cleanable.
- Physical Facilities Good Repair
Observation: Observed that the wall near mop sink (hole in wall) is not maintained in good repair.
Correction: Repair the physical facilities. Poor repair and maintenance compromises the functionality of the physical facilities.
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06/04/2013 | Routine | |
Conducted foodservice training for 19 staff members.
No violation noted during this evaluation. | 02/27/2013 | Training | |
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