Discussed developing a means to track frozen foods once they are thawed and before they are used. Operator will send completed work order on mechanical dishmachine to ensure that dishmachine is properly dispensing sanitizer. Recommend more refrigeration space since, at the time of inspection, the walk-in cooler was very packed.
- 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.(Employee failed to wash hands after taking off gloves, throwing out boxes, and returning to cook food).
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 - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: Potted meat was cold holding at improper temperatures (44 degrees F). Voluntarily discarded.
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.
- Light Bulbs Protective Shielding
Observation: Light bulbs in hall between walk-in cooler and walk-in freezer not shielded, coated, or otherwise shatter-resistant. Also, the light bulbs in the dining room over the serving line need to be shielded or shatter-resistant.
Correction: Shield or replace light bulb with a coated or shatter-resistant bulb.
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01/06/2016 | Routine | |
Facility was very clean and well maintained.
No violation noted during this evaluation. | 10/05/2015 | Risk Factor | |
Discussed cooling methods. Submitted work-order for the 4 DR reach-in cooler #3.
- Critical: Cooling* (corrected on site) (repeated violation)
Observation: Ambient temperature of pureed corned beef was not being adequately cooled to prevent the growth of harmful bacteria. Food was placed in deep pans and covered in foil before placing in walk-in cooler. Rapidly cooled food.
Correction: Cool potentially hazardous foods prepared from pre-chilled ingredients or ingredients at ambient temperature to 41°F or below within 4 hours. 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.
- Cooling Methods (corrected on site) (repeated violation)
Observation: The methods used for cooling were not adequate. Placed covered container of chicken soup in 4 DR reach-in cooler #3 and soup was 153 degrees F. Also placed deep covered container of pureed corned beef in walk-in cooler. Discussed cooling methods with operator.
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: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Foods in the 4 DR reach-in cooler #3 were cold holding at improper temperatures (voluntarily discarded). Operator called in work-order.
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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06/01/2015 | Routine | |
Facility was clean and well maintained. Handwashing and glove usage observed.
- Critical: Cooling* (corrected on site)
Observation: The ckicken pot pie from last night was noted not being adequately cooled to prevent the growth of harmful bacteria. Discarded.
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.
- Cooling Methods
Observation: The method used for cooling the ckicken pot pie was not adequate.
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: Equipment and Utensils - Before Use After Cleaning* (corrected on site)
Observation: The food-contact surfaces of the following equipment were not observed sanitized: cleaned equipment at 3 compartment sink. (sanitizer container was empty)
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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12/16/2014 | Routine | |
Facility was clean and well maintained. Discussed not allowing non-food handler employees from accessing ice machine in kitchen. There is potential for cross contamination. Gloves were being worn.
- Critical: Backflow Prevention Device, When Required* (corrected on site)
Observation: Observed a hose attached to a faucet fixture. The hose extended below the flood rim level of the sink basin.
Correction: Install an approved backflow prevention device or alter the length of the hose to provide the necessary separation between the water supply and the flood rim level of the sink basin. The minimum allowable separation distance must be at least 2x the diameter of the water supply inlet and at least 1 inch.
- Plumbing System Maintained in Good Repair
Observation: Plumbing connections under the 2 compartment sink and the mop sink are leaking.
Correction: Plumbing systems and components shall be maintained in good repair.
- Critical: Sanitizer - Criteria/Chemicals for food contact* (corrected on site)
Observation: The wiping cloths were being stored in chlorine sanitizer >200 pppm
Correction: Ensure that the sanitizer concentration is between 50-100 ppm
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02/06/2014 | Routine | |
| No violation noted during this evaluation. | 07/24/2013 | Routine | |
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