The above observations and the following were discussed with the person in charge:
-Water temperature for sanitizer.
-Replace the can opener blade.
The person in charge was very knowledgeable regarding food safety practices and the kitchen was observed to be very clean and organized, great job by all staff members!
Abbreviations: PIC: Person in Charge, WIC: Walk in Cooler, RIC: Reach in Cooler, RIF: Reach in Freezer, ST: Surface Temperature, IT: Internal Temperature, PT: Prep Table, WIF: Walk in Freezer, HH: Hot Holding, CH: Cold Holding, MB: Milk Box, PC: Prep Cooler
- Critical: Package Integrity* (corrected on site)
Observation: Food packages are not in good condition or the integrity of the package contents are not protected from adulteration or potential contaminants (ex: dented food cans). Dented cans observed on the shelves in the dry storage area. The PIC removed the dented cans and placed them in an area to be returned to the distributor.
Correction: Discard or return to distributor any food packages that are not in good condition or the integrity of the package contents are not protected from adulteration or potential contaminants.
- Equipment - Non-Food Contact Surfaces and Utensils (corrected on site) (repeated violation)
Observation: Surfaces of the interior of the ice machine and the juice gun nozzle were observed soiled with accumulations of grime and debris. The PIC had these items cleaned and sanitized during the inspection.
Correction: Clean the surfaces of equipment 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.
|
02/18/2016 | Risk Factor | |
The above observations and the following were discussed with the person in charge:
-Facility is using non-pasturized shell eggs for baking and hard boiled eggs. Liquid eggs is being used for scrambled eggs and egg dip.
-Replace the red cutting board.
Abbreviations: PIC: Person in Charge, WIC: Walk in Cooler, RIC: Reach in Cooler, RIF: Reach in Freezer, ST: Surface Temperature, IT: Internal Temperature, PT: Prep Table, WIF: Walk in Freezer, HH: Hot Holding, CH: Cold Holding, MB: Milk Box, PC: Prep Cooler
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site)
Observation: Raw foods of animal origin stored over ready-to-eat (RTE) food in the refrigeration unit. Observed raw shell eggs stored over cooked chicken and over fruit in the walk in cooler. Shell eggs are not a pasteurized product.
Correction: Separate raw foods of animal origin during storage, preparation, holding, and display from raw RTE food including foods such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food.
- Cloths - Wiping Cloths - Use Limitation (corrected on site)
Observation: Wiping cloths improperly stored between use. Sanitizer bucket measured at 0 ppm. The PIC changed the sanitizer bucket and it measured at 150 ppm.
Correction: Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: The butter on the tables was observed to be cold holding at improper temperatures. Butter measured at 72'F and was discarded during the inspection.
Correction: Discard the food and ensure that potentially hazardous foods for cold holding are maintained at 41°F or below to inhibit the growth of harmful bacteria.
- Equipment - Fixed Equipment, Spacing or Sealing
Observation: The handsink by the walk in cooler and the rinse sink are no longer sealed to adjoining equipment or walls.
Correction: Seal the unit to adjoining equipment or walls since it is exposed to spillage or seepage.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils* (corrected on site)
Observation: The following equipment food-contact surfaces were observed soiled to sight and touch: 1. the slicer blade and surrounding areas 2. the fryer baskets 3. the knife in the knife block 4. the can opener blade
Correction: Clean and sanitize these surfaces for food contact.
- Equipment - Non-Food Contact Surfaces and Utensils (corrected on site)
Observation: Surfaces of the juice gun and the interior of the ice machine were observed soiled with accumulations of grime and debris.
Correction: Clean the surfaces of equipment 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 following equipment have accumulations of grime and debris: 1. the knife handle in the knife block 2. the interior of the plate holder 3. the can opener holder.
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles
Observation: Clean plates and bowls in the dining area were observed stored with the food-contact surface facing upward.
Correction: Store equipment and utensils covered or inverted to prevent contamination while in storage.
- Handwashing Lavatory, Water Temperature, and Flow
Observation: Water from the handwashing sink by the warewashing area was measured at a temperature less than 100°F. Water temperature measured at 70'F during the inspection.
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 - Using a Handwashing Lavatory (corrected on site)
Observation: The handwashing facility located at the warewashing area is blocked, preventing access by employees for easy handwashing.
Correction: Access to the handwashing facility identified above is to be available during all hours of operation. Remove any equipment preventing its use.
- Mops - Drying Mops
Observation: Mops not hung up to air dry.
Correction: Wet use maintenance items such as mops must be hung in a position that allows them to air dry so they are not allowed to grow contamination which can then be spread through the establishment at the next use.
|
11/03/2015 | Routine | |
The above observations and the following were discussed with the person in charge:
-The spray nozzles in the dishmachine.
Abbreviations: PIC: Person in Charge, WIC: Walk in Cooler, RIC: Reach in Cooler, RIF: Reach in Freezer, ST: Surface Temperature, IT: Internal Temperature, PT: Prep Table, WIF: Walk in Freezer, HH: Hot Holding, CH: Cold Holding, MB: Milk Box, PC: Prep Cooler
- Critical: Cooling* (corrected on site)
Observation: Cooked noodles noted not being adequately cooled to prevent the growth of harmful bacteria. The cooked noodles were made at 9:30 am. The cooked noodles measured at 77'F and 78'F more than 2 hours later. Noodles were observed to be store in a large stainless steel pan and covered tightly. The PIC removed the noodles and placed them into an ice bath during the inspection.
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: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils* (corrected on site)
Observation: The following equipment food-contact surfaces were observed soiled to sight and touch: the scoops and spoons on the drying rack and the food storage container by the toaster.
Correction: Clean and sanitize these surfaces for food contact.
- Equipment - Non-Food Contact Surfaces and Utensils
Observation: Surfaces of the following equipment were observed soiled with accumulations of grime and debris: 1. the interior of the ice machine 2. the upsplash of the coffee makers 3. the juice gun.
Correction: Clean the surfaces of equipment 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.
- Critical: Equipment and Utensils - Before Use After Cleaning* (corrected on site)
Observation: The food-contact surfaces of the equipment were not observed sanitized. The quaternary ammonium sanitizer in the 3 compartment sink was measured at 0 ppm during the inspection. Observed employees using this sink to sanitize pots and pans during the inspection. The PIC was advised to change the sanitizer solution to measure 200 ppm during the inspection.
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.
- Critical: Equipment and Utensils - Hot Water and Chemical Sanitizing* (corrected on site)
Observation: Chemical sanitizer immersion time was not adequate for quaternary ammonium sanitizing solution. Observed an employee place a food storage container in the sanitizer and immediately remove it for use.
Correction: Provide quaternary ammonium at proper concentration in the 3 compartment sink and immerse or expose food contact surfaces to sanitizing solution for at least 30 seconds.
|
06/08/2015 | Risk Factor | |
Inspection conducted due to a complaint received.
The above observations and the following were discussed with the person in charge:
-Employee health policy.
-Ensure the chemical being used on food storage racks is allowed to remain on the rack for 5 minutes and is then rinsed off thoroughly. Then wash, rinse and sanitized the racks prior to use.
-Remove any dishes, utensils, linens, etc. from the tables in the dining area and clean and sanitize. Ensure tables are not being reset until issue has been resolved.
-Recommend discarding any single service condiments that have been sitting on tables throughout the dining area and any that were on trays coming in from residents rooms.
-Facility is using paper products in the A/V Wing at this time and once more are received then only paper products will be used. Ensure any dishes returning to the kitchen are being placed into the high sanitizing dishmachine immediately and stored in a manner to prevent cross contamination prior to washing and sanitizing.
Please contact the health department with any further questions or concerns.
Abbreviations: PIC: Person in Charge, WIC: Walk in Cooler, RIC: Reach in Cooler, RIF: Reach in Freezer, ST: Surface Temperature, IT: Internal Temperature, PT: Prep Table, WIF: Walk in Freezer, HH: Hot Holding, CH: Cold Holding, MB: Milk Box, PC: Prep Cooler
- Critical: Hands - When to Wash* (corrected on site)
Observation: A food employee failed to wash his or her hands before engaging in food preparation, after touching bare human body parts, after coughing, sneezing, eating, after handling soiled utensils or after engaging in any activity which may have contaminated his/her hands. Observed employees removing their gloves and replacing their gloves without washing hands while handling food or working in food prep areas. The PIC advised the employees to wash hands between all glove changes during the inspection.
Correction: Instruct food employees to clean their hands and exposed portions of their arms immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service and single-use articles and during food preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing task.
- Critical: Eating, Drinking, or Using Tobacco* (corrected on site)
Observation: In use drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils. Observed an employees coffee cup stored on a prep table by foods. PIC removed the cup during the inspection.
Correction: Employees may drink from a closed beverage container if the container is handled to prevent contamination of (1) The employee's hands (2) The container and (3) Exposed food clean equipment, utensils, and linens and unwrapped single-service and single-use articles.
|
01/21/2015 | Risk Factor | |
The above observations and the following were discussed with the person in charge:
-Work orders in place for the following: booster replacement for the dishmachine, grout between the floor tiles throughout the kitchen, the blown light bulb in the warewashing area, replacement of the wall panel behind the 3 compartment sink.
-The hose attached to the mop sink faucet.
-Surface temperature of the water in the dishmachine measured at 168'F.
-Ensure the ceiling tiles in the storage room are being replaced with tiles that are smooth and easily cleanable.
Please send pest control invoices to the health department showing treatment details in regards to apparent fruit flies.
Excellent handwashing procedures and gloves use observed during this inspection, great job!
Abbreviations: PIC: Person in Charge, WIC: Walk in Cooler, RIC: Reach in Cooler, RIF: Reach in Freezer, ST: Surface Temperature, IT: Internal Temperature, PT: Prep Table, WIF: Walk in Freezer, HH: Hot Holding, CH: Cold Holding, MB: Milk Box, PC: Prep Cooler
- Critical: Food Contact with Equipment and Utensils* (corrected on site)
Observation: Food in contact with equipment or utensils that have not been cleaned or sanitized as required. Per conversation with the PIC, all in use utensils are washed, rinsed and sanitized once each shift which is 7.5 hours.
Correction: Use only cleaned and sanitized utensils or equipment during food preparation. Ensure all in use utensils are washed, rinsed and sanitized at least once every 4 hours.
- Equipment - Good Repair and Proper Adjustment
Observation: The can opener blade was observed to be dull. Metal shaving observed along the sides of the can opener blade.
Correction: Disassemble the can opener, clean and sanitize the assembly, remove and replace the blade. Can opener blades must be kept sharp to prevent creation of metal fragments that can contaminate food in the can when opened.
- Non-Food Contact Surfaces
Observation: The nonfood contact surface of the following equipment have accumulations of grime and debris: 1. the juice dispenser 2. the can opener.
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Pests - Controlling Pests* (repeated violation)
Observation: Apparent fruit flies observed in the warewashing area by the 3 compartment sink.
Correction: Inspect premises on routine basis for the evidence of pests. . Insects and other pests are capable of transmitting disease to man by contaminating food and food-contact surfaces.
|
11/04/2014 | Routine | |
The above observations and the following were discussed with the person in charge:
-All in use utensils are washed, rinsed and sanitized or changed out at least once every 4 hours.
-Observed metal shavings along the sides of the can opener blade indicating the blade has become dull. Please replace the blade.
-Replace the ceiling tiles in the dry storage area with tiles that are smooth, non-absorbent and easily cleanable as needed.
Observed several improvements to the facility since the previous inspections, great job by all staff members!
Abbreviations: PIC: Person in Charge, WIC: Walk in Cooler, RIC: Reach in Cooler, RIF: Reach in Freezer, ST: Surface Temperature, IT: Internal Temperature, PT: Prep Table, WIF: Walk in Freezer, HH: Hot Holding, CH: Cold Holding, MB: Milk Box, PC: Prep Cooler
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: The whipped butter stored on the steam table in the dining area was observed to be cold holding at improper temperatures. Butter measured at 75'F and requires temperature control for safety. PIC discarded the butter during the inspection.
Correction: Discard the food and ensure that potentially hazardous foods for cold holding are maintained at 41°F or below to inhibit the growth of harmful bacteria.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils* (corrected on site)
Observation: The following equipment food-contact surfaces were observed soiled to sight and touch: 1. the fryer baskets 2. the interior of the stainless steel pan on the drying rack 3. the small bowl on the storage rack. PIC had all items taken to the warewashing area to be cleaned during the inspection.
Correction: Clean and sanitize these surfaces for food contact.
|
06/02/2014 | Risk Factor | |
Consultation and inspection conducted due to possible Norovirus Outbreak in the Memory Care Unit.
Discussed the following with the person in charge:
-Sanitizing procedures of carts and dishes going in and coming out of the Memory Care Unit.
-No employees have been sick within the past 2 weeks. One employee called out sick yesterday. Employee did not display symptoms of Norovirus but was not feeling well.
-All equipment in working order. Dishmachine sanitizer was measured over 180'F.
-All dishes and equipment ran through the dishmachine except pots and pans.
Advised staff to wash hands each time leaving and entering the kitchen. PIC advised staff of these procedures during this inspection.
No violation noted during this evaluation. | 11/12/2013 | Complaint | |
The above observations and the following were discussed with the person in charge:
-Employee health policy.
-Replace the spatula by the 3 compartment sink.
-Observed water damage under the 3 compartment sink, work order is in place to repair this area.
-Ceiling tiles in the dry storage area are not smooth and easily cleanable, please replace as needed.
-Grout in the warewashing area observed to be worn, PIC has a work order in place to repair.
-Observed a small leak in the pipe under the garbage disposal by the walk in cooler.
The quaternary ammonium sanitizer in the 3 compartment sink and in the sanitizer buckets measured at 200 ppm.
The person in charge was very knowledgeable regarding cooking temperatures, holding temperatures and employee health, great job!
Abbreviations: PIC: Person in Charge, WIC: Walk in Cooler, RIC: Reach in Cooler, RIF: Reach in Freezer, ST: Surface Temperature, IT: Internal Temperature, PT: Prep Table, WIF: Walk in Freezer, HH: Hot Holding, CH: Cold Holding, MB: Milk Box
- Equipment - Non-Food Contact Surfaces and Utensils (corrected on site)
Observation: Surfaces of the ice machine and juice dispenser that were in contact with non-potentially hazardous food items were observed soiled with accumulations of grime and debris. The PIC cleaned the interior of the ice machine and the juice dispenser during the inspection.
Correction: Clean the surfaces of the ice machine and the soda dispenser 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.
- Handwashing Cleanser - Availability (corrected on site)
Observation: Soap was not provided at the hand washing lavatory by the walk in cooler. PIC provided soap during the inspection.
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.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: The following areas are noted in need of cleaning: 1. the floors under the 3 compartment sink 2. the floors around the ovens 3. the ceiling tiles around all ceiling vents and over the 3 compartment sink 4. the walls and floors under the rinse sink.
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.
- Pests - Controlling Pests*
Observation: Premises are not being routinely inspected for evidence of pests. Observed apparent fruit flies by the 3 compartment sink, by the garbage disposal in the warewashing area, by the mop sink and by the floor drain by the handsink next to the walk in cooler.
Correction: Inspect premises on routine basis for the evidence of pests. . Insects and other pests are capable of transmitting disease to man by contaminating food and food-contact surfaces.
|
10/28/2013 | Routine | |
Restaurant representatives - add corrected or new information about Carriage Hill Health & Rehabilitation Center, 6106 Health Center Lane, Fredericksburg, VA 22407 »