The operator provided a metal probe thermometer, chlorine test strips and an Employee Health policy at this time.
- Nonfood-Contact Surfaces - Corrosion Resistant/Nonabsorbent
Observation: Heavy rusting of the walls and shelving units were noted in the walk-in coolers.
Correction: Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: Stained ceiling tiles were noted in the food processing area. Also noted were acoustic ceiling tiles in the canned storage area.
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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01/13/2016 | Routine | |
Catering operation was inspected on 8-31-2015. All violations marked on inspection dated 8-31-15 have been addressed/corrected. Catering operation with an adequate metal food stem thermometer & chlorine test kit. Adequate employee health policy in place. Health permit posted & visible.
No violation noted during this evaluation. | 09/02/2015 | Training | |
Several signs posted in the building indicating that barbecue must be reheated to 155 F. Explained to operator that once foods are cooked in house they must be reheated to 165 F.
- Hands - Where to Wash
Observation: Observed an employee wash his hands at the three compartment sink.
Correction: Instruct food employees to clean their hands in a handwashing lavatory. Food employees may not clean their hands in a sink used for food preparation or utensil washing.
- Cooling Methods
Observation: The methods used for cooling were not adequate. Large container of cooked macaroni observed in the walk-in cooler, with the lid on top.
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.
- Critical: Ready-to-Eat - Potentially Hazardous Food - Disposition* (corrected on site)
Observation: The commercially processed ready-to-eat (RTE) milk was not discarded by the ""consume by"" date. Three opened gallons of milk were not dated for disposition.
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.
- Handwashing Lavatory, Water Temperature, and Flow
Observation: Water from the handwashing sink at in the rest-room was measured at a temperature less than 100°F.
Correction: Make necessary adjustments to valves and lines serving the handsink to provide water of at least 100°F to allow more effective removal of fatty soils encountered in kitchens.
- Handwashing Signage/Handwashing Facilities (repeated violation)
Observation: Hand washing sign is needed at the hand sink in the kitchen.
Correction: Provide a sign or poster that notifies food employees to wash their hands at all handwashing lavatories used by food employees.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: Floors, walls and ceiling throughout the facility noted in need of cleaning. Ceiling tiles on the dry storage side of the catering building are not smooth and easily cleanable. Begin phasing out these acoustic ceiling tiles, with vinyl ceiling tiles.
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.
- Handwashing Lavatories - Maintaining and Using Handwashing Lavatories (repeated violation)
Observation: Handwashing facilities are unclean and not maintained. Large hand sink next to the three compartment sink is in need of being cleaned.
Correction: Keep handwashing facilities clean and maintained to encourage proper handwashing.
- Pests - Controlling Pests*
Observation: Harborage conditions exist. Large amount of flies noted in the facility.
Correction: Eliminate harborage conditions. Insects and other pests are capable of transmitting disease to man by contaminating food and food-contact surfaces.
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08/31/2015 | Routine | |
- Handwashing Signage/Handwashing Facilities
Observation: A sign or poster that notifies food employees to wash their hands is not provided at all lavatories used by food employees. Hand washing needed at both hand washing signs.
Correction: Provide a sign or poster that notifies food employees to wash their hands at all handwashing lavatories used by food employees.
- Handwashing Lavatories - Maintaining and Using Handwashing Lavatories
Observation: Handwashing facilities are unclean and not maintained. Hand sink in the kitchen and the bathroom are in need of being cleaned.
Correction: Keep handwashing facilities clean and maintained to encourage proper handwashing.
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04/15/2015 | Routine | |
Establishment with an adequate metal food stem thermometer and chlorine test kit. Adequate employee health policy in place. All catering vehicles have a copy of health permit.
- Good Repair and Calibration of Thermometers (corrected on site)
Observation: Observed food thermometer is not calibrated to ensure accuracy.
Correction: Calibrate food thermometer according to manufacturer's specification as necessary to ensure accuracy.
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12/15/2014 | Routine | |
Establishment with an adequate metal food stem thermometer & chlorine test kit. Adequate employee health policy in place. Health permit posted. Monitor walk-in cooler racks.
Additional food temperatures (degree Fahrenheit) pepperoni 40, cheese cubes 40, shredded cheese 41, 40.
- Equipment - Good Repair and Proper Adjustment
Observation: Kitchen hand-sink is damaged.
Correction: Repair the hand-sink as needed.
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08/29/2014 | Routine | |
Off-site catering operation inspection. Hot foods were delivered above minimum hot holding requirements. Cold foods were delivered below minimum cold holding requirements. A morning visit was made to catering establishment and all production of catered foods for the day were adequate.
No violation noted during this evaluation. | 06/05/2014 | Routine | |
Establishment with an adequate metal food stem thermometer & chlorine test kit. A copy of the Health permit is carried on all catering events. Adequate employee health policy in place. Note: Kitchen walls will need a repainting soon. Monitor walk-in cooler storage racks. (developing rust areas)
Additional food temperatures (degree Fahrenheit) pork shoulders 36, 36, 38, 37, 36, 37, 37, 36, 36, 38, 36, 38, pepper strips 37, horseradish 36, 37, 37, 36, ground beef 36, 36, 37, 37, chicken 37, 37, 36, 38, 38, 38, 37, 36, 38, shredded cheese 38, 39.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: Floor & wall areas under/around the smokers with debris build-up.
Correction: Provide a detailed floor & wall cleaning as shown.
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02/18/2014 | Routine | |
The operator provided a metal probe thermometer, chlorine test strips and an Employee Health policy during today's inspection.
Note: A discussion on the maintenance of the walk-in cooler flooring was discussed with the person-in charge at this time
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: The rear exhaust fan was observed with an accumulation of grease and dust
Correction: physical structure noted in need of cleaning.
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11/12/2013 | Routine | |
The operator provided metal probe thermometers and chlorine test strips during today's inspection.
- Food Storage - Clean and Dry Location (repeated violation)
Observation: Food stored on the floor or food stored less than 6" above the floor (walk-in freezer unit).;Elevate food storage onto approved shelving with minimum 6" legs or casters.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Baked beans prepared 7/22 was observed cold holding at improper temperatures.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: The wall mounted exhaust fan beside the rear cooker was observed heavily coated with grease, the exhaust fan was 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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07/23/2013 | Routine | |
Non-critical violations must corrected within 30 days.
- Food Storage - Clean and Dry Location
Observation: Food stored on the floor or food stored less than 6" above the floor. (the walk-in cooler and the walk-in freezer);Elevate food storage onto approved shelving with minimum 6" legs or casters.
- Floors, Walls, and Ceilings - Cleanability
Observation: Several broken/missing tiles observed throughout the kitchen.
Correction: Repair or replace floor or floor covering to make it smooth and easily cleanable.
- Floors, Walls, and Ceilings - Cleanability
Observation: Ceiling in cooker room is not smooth and easily cleanable.
Correction: Repair or replace ceiling to make it smooth and easily cleanable.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: Floor behind the cooker closest to the window 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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04/09/2013 | Routine | |
No food preparation at time of inspection.
Adequate metal stem thermometers.
Chlorine test kit available on site.
- Light Bulbs Protective Shielding
Observation: Light bulb in walk-in cooler not shielded, coated, or otherwise shatter-resistant.
Correction: Shield or replace light bulb with a coated or shatter-resistant bulb.
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12/21/2010 | Routine | |
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