Reviewed menu. Only raw item used is ground beef. Discussed cooking temperatures. Minimal items cooled. Discussed cooling temperatures and methods. Discussed service of food items. Staff serve at this time. No family style. If items offered family style recommendation made to discard at end of service. Discussed no bare hand contact and handwashing. Good use of gloves and handwashing. Discussed no non essential personnel in kitchen. Recommend separation of employee food and student food. Reviewed Employee Health. Form 1B observed signed.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (corrected on site) (repeated violation)
Observation: The ready-to-eat (RTE) commercially processed food in the refrigeration unit was not properly dated for disposition after opening. (fish sticks, hotdogs, peaches)
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.
- Critical: Sanitizer - Criteria/Chemicals for food contact* (corrected on site)
Observation: Quattenary ammonium and bleach being applied to food contact surfaces does not meet the requirements of 40 CFR 180.940 (bleach > 200, QA > 400)
Correction: Utilize only sanitizing agent that meet the requirements of 40 CFR 180.940 when applying to food contact surfaces
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10/14/2015 | Routine | |
Follow up. Observed signed Form 1B for employees. PIC stated upon employment all employees review & sign employee health policy. Recommend reviewing employee health with employees more frequently. Observed employee hair restraint. Discussed food protection manager programs. Supplied PIC with food safety flyers.
No violation noted during this evaluation. | 01/08/2015 | Other | |
Food suppliers are Sams Club and Food Lion. Proteins precooked, besides raw ground beef. Discussed cleaning and sanitizing equipment and utensils. Discussed cooling procedures, cooking, & reheating procedures. LPCO is Stertech. Recommend always taking cooking temperatures to ensure foods are being properly reheated or cooked. Recommend date marking foods for 7 days, not 10.Per facility manager, water test results will be faxed to EHS.
- Critical: Demonstration of Knowledge*
Observation: The person in charge failed to state the minimum cook temperatures and times for potentially hazardous food.
The person in charge failed to describe symptoms associated with the diseases that are transmissible through food.
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.
- Person in Charge
Observation: Food employees are not informed of their responsibility to report to their PIC information concerning their health and activities as they relate to diseases transmitted through food.
Correction: PIC is to advise employees of their responsibility to report in accordance with law information concerning their health and activities as they relate to diseases transmitted through food.
- Critical: Employee Health*
Observation: Employees or applicants are not aware of the reporting procedures concerning information about their health and activities as they relate to diseases that are transmissible through food, including the date of onset of jaundice or of an illness due to Salmonella Typhi, Shigella spp., Escherichia coli O157:H7, Hepatitis A virus or Norovirus
Correction: Have the license holder require employees or applicants report to the person in charge any information about their health and activities if they are diagnosed with or had a past illness from Salmonella Typhi, Shigella spp., Escherichia coli O157:H7, Hepatitis A virus or Norovirus
- Hair Restraints - Effectiveness
Observation: Employees observed working in the food service area without proper hair restraints.
Correction: Ensure all employees wear hair restraints such as hats, hair coverings or nets, beard restraints, and clothing that covers body hair, that are designed and worn to effectively keep their hair from contacting exposed food, clean equipment, utensils and linens, and unwrapped single-service and single-use articles. This section does not apply to food employees such as counter staff who only serve beverages and wrapped or packaged foods, hostesses, and wait staff if they present a minimal risk of contaminating exposed food
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12/15/2014 | Routine | |
Discussed Food menu with PIC. Majority of foods are pre-cooked meats. PIC stated that Cook makes Shepherd's Pie from scratch with raw Hamburger meat. Spaghetti is a commercial product sauce and pre-cooked Hamburger crumbles. Lunch prepared, delivered to each classroom, and served by teachers. If any food items leftover it is served the next day.Discussed cooling and date marking with PIC during inspection.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (corrected on site)
Observation: The ready-to-eat (RTE) commercially processed Chicken noodle soup and Spaghetti in the refrigeration unit were not properly dated for disposition after opening.
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.
- Equipment and Utensils - Multiuse, Characteristics (corrected on site) (repeated violation)
Observation: Observed numerous plastic storage containers that are no longer durable, nonabsorbent, easily cleanable, and resistant to pitting.
Correction: Replace plastic containers.
- Equipment and Utensils, Air-Drying Required (corrected on site)
Observation: Observed numerous food utensils and plastic storage containers drying on dish clothes after cleaning and chemical sanitization.
Correction: Items must be allowed to drain and air-dry before being stacked or stored to allow evaporation of chemical sanitizer and moisture that may encourage microbial growth.
- Critical: Toxics - Common Name/working Containers of Toxics*
Observation: Observed working container without common name of the material listed on the bottle.
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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12/04/2013 | Routine | |
Discussed menu. Majority of meat products are precooked and reheated from frozen state for immediate service. If any foods are left over they will be cooled, date marked and served the next day. Discussed cooling methods. Taco meat and spaghetti meat will be prepared from raw ground beef. Lunch is delivered to each classroom and teachers dispense the prepared foods to the children. Discussed handwashing and glove use when dispensing food with several teachers. Tables are cleaned and sanitized. Chlorine concentration is the sanitizing spray bottles used in the classroom was greater than 200 ppm. EHSS recommended that concentration be between 50 - 200 ppm for any food contact surfaces. U. S. Foods is the main food supplier. Discussed employee health. Employee health information was posted in the kitchen and training is provided to employees. EHSS provided a copy of the OEHS Employee Health Guide and Form 1B.
- Equipment and Utensils - Multiuse, Characteristics
Observation: The food contact surface of numerous plastic containers used to serve and store food is not durable, nonabsorbent, easily cleanable, resistant to pitting.
Correction: Replace the plastic containers to permit easy cleaning and prevent the migration of deleterious substances, or transference of colors, odors, or tastes to food.
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12/11/2012 | Routine | |
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