The operator provided a metal probe thermometer, chlorine and quat test strips at this time. An Employee Health policy was discussed and issued during today's inspection.
- Food Storage - Clean and Dry Location
Observation: Food stored on the floor or food stored less than 6" above the floor (boxed coffees and pancake/waffle mixes were observed stored directly on the floor in the 1st floor storage room);Elevate food storage onto approved shelving with minimum 6" legs or casters.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: Packaged butters and cream cheese on the breakfast buffet were observed cold holding at improper temperatures (packaged butters-62F, 44F & packaged cream cheese- 49F). The operator discarded the TCS food items).
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
- Kitchenware and Tableware
Observation: Single-service or single-use articles ( forks, spoons and knives on the breakfast buffet) were displayed and/or dispensed so that the food- or lip-contact surfaces are protected from contamination
Correction: Handle, display, or dispense single-service and single-use articles so the food- or lip-contact surface are protected from contamination.
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12/07/2015 | Routine | |
Butter and cream cheese are now being held in a large container, surrounded by ice. Product was holding at the proper temperature.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (repeated violation)
Observation: Individual butters and cream cheese that are being placed in a small bowl with ice were observed cold holding at improper temperatures. Operator explained that a new set-up will be implemented. Inspector will return tomorrow to check to ensure set-up will hold product at the proper temperature.
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.
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01/09/2015 | Follow-up | |
- Critical: Food - Potentially Hazardous Food - Cold Holding* (repeated violation)
Observation: Individual butters and cream cheese that are being placed in a small bowl with ice were observed cold holding at improper temperatures. Operator explained that a new set-up will be implemented. Inspector will return tomorrow to check to ensure set-up will hold product at the proper temperature.
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.
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01/08/2015 | Follow-up | |
Operator explained that the breakfast attendant was not aware of the new set-up for the butters and cream cheese. All staff should be aware of set-up for breakfast, prior to working in the breakfast area.
Will return tomorrow to check to make sure that a new method for butters/cream cheese is holding product at 41 F or below.
Only on table spoon of quaternary ammonium sanitizer is needed per gallon of water. Use test strips to make sure sanitizer is between 150-400 ppm.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (repeated violation)
Observation: Butters and cream cheese on the counter for breakfast cold holding at improper temperatures. These items must be kept at 41 F or below.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
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01/06/2015 | Follow-up | |
Cold and hot TCS items on the breakfast buffet (other than individual butters and cream cheese) are discarded daily.
Discussed FDA form 1-B with operator. Will return on/about 01/06/2015 to discuss what is being done differently regarding butter and cream cheese.
Email new managers serv-safe certificate.
- Critical: Demonstration of Knowledge* (corrected on site)
Observation: Employee in the kitchen failed to explain the correct procedures for cleaning and sanitizing utensils and food-contact surfaces of equipment.
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: Food - Potentially Hazardous Food - Cold Holding*
Observation: Butters and cream cheese on the counter for breakfast cold holding at improper temperatures. These items must be kept at 41 F or below.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
- Equipment - Good Repair and Proper Adjustment
Observation: Ambient air temperature of the hoshizaki freezer was observed at 40 F.
Correction: Repair the freezer 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 freezer, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
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12/23/2014 | Routine | |
Everything on the breakfast bar is discarded at the end of breakfast.
Kenmore reach-in freezer needs a thermometer.
- Critical: Ready-to-Eat - Potentially Hazardous Food - Disposition* (corrected on site)
Observation: According to the ""consume by"" date on the commercially processed ready-to-eat (RTE) milk in the refrigerator, the food should have been discarded three days ago.
Correction: Discard the food at this time and ensure all commercially processed RTE food is served, sold or discarded by the ""consume by"" date after opening. 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.
- Critical: Toxics - Common Name/working Containers of Toxics* (corrected on site)
Observation: Chemicals in spray bottles are not properly labeled.
Correction: Working containers of toxic items are to be properly labeled with contents. Identification of these containers with the common name of the material helps prevent the dangerous misuse of the contents.
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05/30/2014 | Routine | |
Logs have been maintained from the previous routine inspection.
Ensure this is done everyday!
No violation noted during this evaluation. | 12/06/2013 | Follow-up | |
Logs must be consistent and logged everyday.
Will return on/about December 06, 2013.
- Critical: Time as a Public Health Control* (repeated violation)
Observation: Logs for melon and milk which are held for a three hour period are not being maintained on the breakfast buffet. This must be done on a daily basis.
Correction: Discard food that is not cooked and served or served if ready-to-eat within 4 hours from the point in time when the food is removed from temperature control. Clearly label or otherwise mark the food with a 4-hour cook-serve or serve by time.
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11/27/2013 | Follow-up | |
Do not line shelving with paper towels. This can create a medium for bacterial growth.
Cream cheese & butter are labeled that they must be kept refrigerated. Do not store at room temperature. Must be 41 F or below.
Again, employees must be aware of procedures regarding items for buffet. Ensure all employees who are serving breakfast,even if its just one time thing, are aware of things such as labeling items on logs, employee health policy, etc.
Will return on/about 11/27/2013 to ensure foods are being logged on a daily basis.
- Critical: Hands - When to Wash* (corrected on site)
Observation: Observed employee handling dirty dishes prior to handling clean dishes from the dish machine without washing hands in between.
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: Time as a Public Health Control* (repeated violation)
Observation: Logs for melon and milk which are held for a three hour period are not being maintained on the breakfast buffet. This must be done on a daily basis.
Correction: Discard food that is not cooked and served or served if ready-to-eat within 4 hours from the point in time when the food is removed from temperature control. Clearly label or otherwise mark the food with a 4-hour cook-serve or serve by time.
- Hand Drying Provision (corrected on site)
Observation: No disposable towels were provided at the hand washing lavatory in the kitchen.
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
- Handwashing Signage/Handwashing Facilities
Observation: A sign or poster that notifies food employees to wash their hands is not provided in the employee rest-room.
Correction: Provide a sign or poster that notifies food employees to wash their hands at all handwashing lavatories used by food employees.
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11/15/2013 | Routine | |
Logs are now being kept for items that are held for 4 hours or less. Logs must be maintained in facility.
Operator explained that all items are run through the dish machine and no utensils are to be washed by hand.
All employees who are in charge of the breakfast area must be aware of policies/procedures in place.
No violation noted during this evaluation. | 05/31/2013 | Follow-up | |
Will return next week to check logs, as well as make sure there is sanitizer in the kitchen.
Forks and spoons on the breakfast bar should be displayed handle up so guest do not grab the food contact portion of the utensils.
Address items with staff immediately. Review wash, rinse, sanitizing procedures with staff.
- Critical: Time as a Public Health Control* (repeated violation)
Observation: Logs designating when foods were placed on the breakfast bar and when they were to be discarded are not being maintained. This must be done on a daily basis.
Correction: Provide written procedures for the use of time as a public health control. The procedures must include the following steps or practices: a. Food must be marked with the time within which it must be cooked, served or discarded. b. The food is served or discarded within four hours from the time when the food is removed from temperature control c. Food in unmarked containers or packages, or for which the time expires is discarded and d. Written procedures are maintained in the food establishment and made available to the regulatory authority upon request e. Once time is implemented as a control measure for potentially hazardous food, no other measures may be substituted.
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05/24/2013 | Follow-up | |
Dish machine dispensing the proper amount of chlorine residual. Utilize only a chlorine or quaternary ammonium sanitizer for food contact surfaces.
Items listed above must be addressed with staff immediately.
Follow-up inspection will occur on/about May 24, 2013.
- Critical: Hands - When to Wash*
Observation: Employee observed handling dirty and clean dishes without washing hands in between.
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 open drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils.
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.
- Critical: Time as a Public Health Control*
Observation: Logs designating when foods were placed on the breakfast bar and when they were to be discarded are not being maintained. This must be done on a daily basis.
Correction: Provide written procedures for the use of time as a public health control. The procedures must include the following steps or practices: a. Food must be marked with the time within which it must be cooked, served or discarded. b. The food is served or discarded within four hours from the time when the food is removed from temperature control c. Food in unmarked containers or packages, or for which the time expires is discarded and d. Written procedures are maintained in the food establishment and made available to the regulatory authority upon request e. Once time is implemented as a control measure for potentially hazardous food, no other measures may be substituted.
- Critical: Equipment and Utensils - Before Use After Cleaning*
Observation: The food-contact surfaces of the following equipment were not observed sanitized: spoon for eggs and probe thermometer.
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.
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05/10/2013 | Routine | |
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