Non-critical violations must be corrected within 30 days.
- Non-Food Contact Surfaces
Observation: The nonfood contact surface of the metal prep tables (bottom shelves) along the wall has accumulations of grime and debris.
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: Area around ceiling fan and lamp above preparation table 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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08/26/2015 | Routine | |
Notes:
- Reviewed proper cooling methods with PIC
No violation noted during this evaluation. | 05/22/2015 | Routine | |
There are no violations noted during inspection.
Notes:
Mops hanged in the laundry room. Suggested to pick another place to hang mops (mop sink located outside facility).
No violation noted during this evaluation. | 02/20/2015 | Routine | |
There are no violations noted during inspection.
No violation noted during this evaluation. | 11/12/2014 | Routine | |
Standardization inspection conducted along with Standardization Officer.
No violation noted during this evaluation. | 08/14/2014 | Training | |
Notes:
@ Eco Lab was contacted during inspection regarding sanitizer in the dish machine and technician is on his way.
@ Minimize time of preparation when working with ready-to eat food such as deli meats, do not leave food on the counter while going back to other tasks, OR keep deli meats on ice while making sandwiches.
@ Discussed proper thawing methods.
- Food Storage Containers - Identified with Common Name of Food
Observation: Unlabeled food containers.
Correction: Label working containers with the common name of its contents. Consumers may be allergic to certain foods or ingredients. The mistaken use of an ingredient when the consumer has requested that it not be used may result in severe medical consequences. Liquid foods and granular foods may resemble cleaning compounds. The mistaken use of food from an unlabeled container could result in chemical poisoning.
- Critical: Warewashing - Manual & Mechanical Warewashing Equipment, Chemical Sanitization - Temperature, pH, Concentration & Hardness*
Observation: Chlorine sanitizing solution used was not at an acceptable concentration.
Correction: Immediately discontinue the use of the machine until it is operating in accordance with minimum requirements. Initiate manual wash, rinse, and sanitize method to properly clean and sanitize equipment and utensils. To minimize workload you can move to all single service utensils.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: Floors in the kitchen behind stove and prep tables in the 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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05/08/2014 | Routine | |
There are no violations noted during inspection.
Sanitizing solution tested correctly at 200 ppm and 100 ppm in dish machine.
No violation noted during this evaluation. | 02/03/2014 | Routine | |
Sanitizing solution in the dish machine tested at 50 ppm.
- Cloths - Wiping Cloths - Use Limitation (corrected on site)
Observation: Wiping cloths improperly stored between use.
Correction: Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
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10/31/2013 | Routine | |
Non-critical violations must be corrected within 30 days.
Sanitizing solution tested correctly at 50 ppm for chlorine and 200 ppm for quaternary ammonium solutions.
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles
Observation: Clean linens/napkins stored in the drawer with food spills and other debris. .
Correction: Store linens/napkins in a clean, dry location where not exposed to splash, dust or other contamination at least 6 inches above the floor.
- Lighting, Intensity
Observation: Less than 20 foot candles of light was noted in both reach-in freezers.
Correction: Provide at least 20 foot candles at a distance of 30 inches from the floor in consumer self-service areas, inside equipment, warewashing, equipment storage, toilet rooms
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07/25/2013 | Routine | |
Critical violation must be corrected within 10 days.
Sanitizing solution tested at 100 ppm in the dish washer.
All cans must be inspected upon receiving, dented cans must be returned.
- Critical: Eating, Drinking, or Using Tobacco*
Observation: In use open drinking container 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: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (corrected on site)
Observation: The ready-to-eat (RTE) commercially processed sliced roast beef and sliced turkey in the refrigeration unit was not properly dated for disposition after opening. Both items were discarded voluntarily.
Correction: Mark a "consume by" date on commercially processed RTE foods at the time the original container is opened. If the food is held at 41°F or below the food shall be served or sold within 7 calendar days. 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.
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04/19/2013 | Routine | |
Adequate thermometer, quatnernary ammonia sanitizer (fresh mixed upon request), and test kits. Chlorine dish machine not delivering any measurable amounts of chlorine since the bucket was empty.
Facility is currently using paper products for all meal service with a large number of residents being sick. Some residents dining together this morning, but starting with lunch meals will all be served in the rooms. It is essential that everything coming in and going out of the kitchen be sterile, properly washed, and sanitized. Proper chemical concentrations MUST be monitored. Any carts used to transport food to resident room or in the dining area must be scrubbed down daily to ensure germs are not being spread elsewhere in the facility. Ideally this should be done after each meal service period.
Sanitizer bucket was changed out while the inspector was present and the machine was run a couple of times. Sanitizer was still not detected. Continue trying to flush air bubbles out of the line and if that does not work call the repair technician ASAP. Until the sanitizing of the machine returns a manual dip in quaternary ammonia at the 3-vat sink will be necessary.
Reviewed employee health.
- Cloths - Wiping Cloths - Use Limitation (corrected on site)
Observation: Wiping cloths improperly stored between use. Wet cloths observed on counter top. Fresh sanitizer not mixed up yet for today.
Correction: Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use. Always have sanitizer available and store wiping cloths in them when not in use.
- Critical: Equipment and Utensils - Before Use After Cleaning* (corrected on site) (repeated violation)
Observation: Chlorine dish machine was not delivering any detectable levels of sanitizer when tested. Machine had already been run this morning and the chlorine bucket 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. Replace chemical buckets when they get low.
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01/11/2013 | Routine | |
Remaining non-critical violation must be corrected within 30 days.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (corrected on site)
Observation: The prepared ready-to-eat (RTE) ham and sliced roast beef in the refrigeration unit is not properly dated for disposition.
Correction: Mark the name and "consume by" date on the container of RTE foods at the time of preparation if the food is to be held for more than 24 hours. If the food is held at 41°F or below the food shall be served or sold within 7 calendar days. 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.
- Sanitizing Solutions, Testing Devices
Observation: There is no properly working test kit provided in the facility for monitoring the concentration of the chemical sanitizing solution used in the dish machine.
Correction: Obtain a Chlorine test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
- Equipment - Non-Food Contact Surfaces and Utensils (corrected on site)
Observation: Surfaces of the Can Opener was in contact with non-potentially hazardous food items that were observed soiled with accumulations of grime and debris.
Correction: Clean the surface of the Can Opener 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, Utensils, Linens, and Single-Service and Single-Use Articles (corrected on site)
Observation: Clean Ice Transfer Bucket was not observed stored in a position to allow air-drying.
Correction: Store Ice Buckets in a self-draining position that allows air-drying.
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02/07/2012 | Routine | |
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