Abbreviations: PIC=person in charge
- Critical: Hands - When to Wash* (corrected on site) (repeated violation)
Observation: A food employee failed to wash his or her hands before engaging in food preparation, after washing dirty dishes and donning gloves.
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.
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10/16/2015 | Risk Factor | |
Abbreviations: PIC=person in charge
- Critical: Eating, Drinking, or Using Tobacco*
Observation: Observed open cup with orange juice sitting on top of dry supplies in kitchen.
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: Food - Safe and Unadulterated* (corrected on site)
Observation: Observed container of shredded cheddar cheese in the RIC that had mold and container of diced ham that had turned green and had an unpleasant odor. PIC discarded both items.
Correction: Ensure food is safe and unadulterated.
- Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site)
Observation: Oatmeal hot holding at improper temperatures, temperature was 104'F. PIC discarded.
Correction: Hot hold potentially hazardous food at 135°F or above to inhibit the growth of harmful bacteria.
- Critical: Ready-to-Eat - Potentially Hazardous Food - Disposition*
Observation: The commercially processed ready-to-eat (RTE) potatoes and diced ham in the refrigeration unit is not labeled with a ""consume by"" date.
Correction: Discard the food at this time. Ensure that all commercially processed RTE foods are mark a "consume by" date once opened. If the food is held at 41°F or below the food shall be served, sold or discarded within 7 calendar days or within 4 calendar days if held at 45°F. 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 was no temperature measuring device located in the RIC in the dining area.
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.
- Sanitizing Solutions, Testing Devices (repeated violation)
Observation: There is no properly working test kit provided in the facility for monitoring the concentration of the chlorine bleach used in the warewashing machine.
Correction: Obtain a SANITIZING AGENT test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: The warewashing machine was observed in a state of disrepair and damaged, front panel missing.
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: Surfaces of the nozzles to the orange juice machine and the upsplash were observed soiled with accumulations of grime and debris.
Correction: Clean the surface 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.
- Plumbing System Maintained in Good Repair (repeated violation)
Observation: Plumbing connections under the hand sink are leaking. There is a white tubing coming from the RIF that is laying on the floor with water flowing from the tubing.
Correction: Plumbing systems and components shall be maintained in good repair.
- Physical Facilities in Good Repair
Observation: Observed paint peeling on the wall surrounding the hand sink.
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
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04/09/2015 | Routine | |
Great job on cleaning! Thank you.
- Temperature Measuring Devices (repeated violation)
Observation: There was no temperature measuring device located in the RIC's or RIF.
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.
- Critical: Equipment - Food Contact Surfaces and Utensils (repeated violation)
Observation: The temperature measuring device probes were not observed cleaned before use and/or storage.
Correction: Clean food contact surfaces of equipment and utensils between and after uses to prevent cross contamination.
- Plumbing System Maintained in Good Repair (repeated violation)
Observation: Plumbing connections under the 3 compartment sink are leaking.
Correction: Plumbing systems and components shall be maintained in good repair.
- Floors, Walls, and Ceilings - Cleanability (repeated violation)
Observation: Wall or wall covering around the hand sink is not smooth and easily cleanable. Paint is peeling.
Correction: Repair or replace wall or wall covering to make it smooth and easily cleanable.
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05/02/2014 | Follow-up | |
Complaint was called in that the breakfast area was not clean and that the desk manager was handling the food. There does not appear to be a designated person to handle the continental breakfast, several people have to fill in daily. No one has had food safety training.
Did routine inspection same day as complaint follow up. Everything on continental breakfast was in temperature and was clean. Complaint not founded at this time.
No violation noted during this evaluation. | 04/16/2014 | Other | |
Abbreviations: PIC=person in charge
- Critical: Hands - When to Wash*
Observation: Food employee failed to wash his or her hands before engaging in food preparation, after handling soiled utensils or after engaging in any activity which may have contaminated his/her hands. Observed emloyee moving from kitchen area and handling dirty dishes and then go back to the breakfast area handling foods and never washing hands.
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: Food Contact with Equipment and Utensils*
Observation: Observed food employee wear glove on only one hand, never washing hands or changing glove.
Correction: Use only cleaned and sanitized utensils or equipment during food preparation.
- Food Storage - Clean and Dry Location
Observation: Boxes of fresh fruit stored on the floor or food stored less than 6" above the floor.;Elevate food storage onto approved shelving with minimum 6" legs or casters.
- Temperature Measuring Devices
Observation: There was no temperature measuring device located in the RIC's or RIF.
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.
- Sanitizing Solutions, Testing Devices (repeated violation)
Observation: There is no properly working test kit provided in the facility for monitoring the concentration of the quaternary ammonium sanitizing solution.
Correction: Obtain a SANITIZING AGENT test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: The sides of the dishwasher are wrapped in plastic, a condition that prevents necessary cleaning.
Correction: Remove plastic from dishwasher to allow proper cleaning.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: The following was observed in a state of disrepair and damaged: 1) Plastic food containers 2) Handle on cabinet 3) Metal guard on coffee machine to hold urn in place 4) trash can has hole in the bottom 5) Freezer unable to freeze or keep cold items at proper temperature 6) the dish machine leaks
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.
- Critical: Equipment - Food Contact Surfaces and Utensils
Observation: The temperature measuring device probes were not observed cleaned before use and/or storage.
Correction: Clean food contact surfaces of equipment and utensils between and after uses to prevent cross contamination.
- Equipment - Non-Food Contact Surfaces and Utensils
Observation: Surfaces of the following equipment were in contact with non-potentially hazardous food items that were observed soiled with accumulations of grime and debris: 1) nozzles on juice machine 2) underside of coffee machine where the water runs through 3) nozzles to coffee urns in lobby
Correction: Clean the surface 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.
- Equipment - Cooking and Baking Equipment
Observation: The food contact equipment surface of the baking sheets are observed soiled with accumulations of grime and debris.
Correction: Clean the food contact surface of the EQUIPMENT to prevent accumulations that may reduce heat transfer to adequately cook food and to prevent attract of insects when not in use.
- Equipment - Cooking and Baking Equipment
Observation: The cavity of the microwave oven is observed soiled and rusted.
Correction: Using the manufacturer's recommended cleaning procedure, clean the microwave oven at least every 24 hours.
- Non-Food Contact Surfaces
Observation: The nonfood contact surface of the following equipment have accumulations of grime and debris: 1) toaster oven 2) RIC's and RIF 3) inside all cabinets and drawers 4) floor drain pipes
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Plumbing System Maintained in Good Repair
Observation: Plumbing connections under the 3 compartment sink and the handwashing sink are leaking.
Correction: Plumbing systems and components shall be maintained in good repair.
- Floors, Walls, and Ceilings - Cleanability
Observation: Wall or wall covering around the hand sink is not smooth and easily cleanable. Paint is peeling.
Correction: Repair or replace wall or wall covering to make it smooth and easily cleanable.
- Handwashing Cleanser - Availability (corrected on site) (repeated violation)
Observation: Soap was not provided at the hand washing lavatory in the kitchen. PIC began using dishwashing detergent.
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.
- Hand Drying Provision (corrected on site) (repeated violation)
Observation: No disposable towels were provided at the hand washing lavatory in the kitchen. PIC retrieved towels.
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
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: Entire kitchen 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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04/16/2014 | Routine | |
Abbreviations: PIC=person in charge
- Critical: Food - Potentially Hazardous Food - Hot Holding*
Observation: Observed foods hot holding at improper temperatures. Scrambled eggs 99'F, fried potatoes 115'F.
Correction: Rapidly reheat the food to 165°F and maintain at 135°F or above through the hot holding period.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: Observed foods cold holding at improper temperature. Milk 47'F, yogurt 49'F, Waffle mix 50'F. PIC relocated to the RIC in the kitchen.
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 (corrected on site)
Observation: The handwash station at the entrance to the kitchen is being used for purposes other than washing hands. Observed towels laying in the sink. PIC removed them.
Correction: The handwash facility identified above is to be used for washing hands only
- Handwashing Cleanser - Availability
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.
- Hand Drying Provision (corrected on site)
Observation: No disposable towels were provided at the hand washing lavatory in the kitchen. PIC put towels out.
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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11/01/2013 | Risk Factor | |
Sanitizer: Quaternary Ammonia, Concentration in Wiping bucket at 400ppm
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: The commercially packaged eggs 56'F, cooked onions 58'F, cooked relish 58'F, diced ham 60'F, diced potatoes 52'F, shredded cheese 55'F and sausage patties 59'F cold holding at improper temperatures on the counter. Items had been taken out of the reach in freezer around 8:26am and temperature recorded by EHS around 8:46am. Person in charge voluntarily discarded items.
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.
- Food - Food Labels (repeated violation)
Observation: Consumer self-dispensing bulk food bin containing cereal are not properly labeled.
Correction: Bulk food that is available for consumer self-dispensing shall be prominently labeled with the following information in plain view of the consumer: 1. the manufacturer's or processor's label that was provided with the food or, 2. a card, sign, or other method of notification that includes the information specified in this section.
- 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.
- Sanitizing Solutions, Testing Devices
Observation: There is no properly working test kit provided in the facility for monitoring the concentration of the chemical sanitizing solutions.
Correction: Obtain a Quaternary Ammonia and bleach test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
- Equipment - Good Repair and Proper Adjustment
Observation: The Reach in Freezer was observed in a state of disrepair and damaged. Observed a large amount of ice accumulation around the condenser and water dripping out of the unit. Reach in freezer was unable to keep foods frozen or below 41'F.
Correction: Repair the Reach in 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 Reach in Freezer, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
- 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: Serving Tray, can opener and ladel. Person in charge moved items to three compartment sink to be washed rinsed and sanitized.
Correction: Clean and sanitize these surfaces for food contact.
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05/06/2013 | Routine | |
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