The above observations and the following were discussed with the person in charge:
-Coffee Machine
-Label the bulk sugar container.
Abbreviations: PIC: Person in Charge, WIC: Walk in Cooler, RIC: Reach in Cooler, RIF: Reach in Freezer, ST: Surface Temperature, IT: Internal Temperature, PT: Prep Table, WIF: Walk in Freezer, HH: Hot Holding, CH: Cold Holding, MB: Milk Box, PC: Prep Cooler
- Handwashing Lavatory, Water Temperature, and Flow
Observation: Water from the handwashing sink in the employees restroom was measured at a temperature less than 100°F. Water measured at 88'F after running for several minutes.
Correction: Make necessary adjustments to valves and lines serving the handsink to provide water of at least 100°F to allow more effective removal of fatty soils encountered in kitchens.
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03/28/2016 | Risk Factor | |
The above observations and the following were discussed with the person in charge:
-Contact the health department once the reach in cooler has been repaired. Ensure no foods that require temperature control for safety are stored in this cooler until it can be repaired.
-Provide an area for dented can storage.
Abbreviations: PIC: Person in Charge, WIC: Walk in Cooler, RIC: Reach in Cooler, RIF: Reach in Freezer, ST: Surface Temperature, IT: Internal Temperature, PT: Prep Table, WIF: Walk in Freezer, HH: Hot Holding, CH: Cold Holding, MB: Milk Box, PC: Prep Cooler
- Critical: Package Integrity* (corrected on site)
Observation: Food packages are not in good condition or the integrity of the package contents are not protected from adulteration or potential contaminants (ex: dented food cans). Observed dented cans stored on the rack in the back storage room.
Correction: Discard or return to distributor any food packages that are not in good condition or the integrity of the package contents are not protected from adulteration or potential contaminants.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: The following foods in the reach in cooler were observed to be cold holding at improper temperatures: the bologna (47'F), cooked roast (47'F), milk (48'F) and potato salad (49'F) were all discarded during the inspection. Salami (45'F) and cheese (45'F) were placed in another reach in cooler during the inspection. The PIC contacted the repair company during the inspection.
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.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (corrected on site)
Observation: The prepared ready-to-eat (RTE) deli meats in the refrigeration unit are not properly dated for disposition. The PIC dated all deli meats during the inspection.
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.
- Non-Food Contact Surfaces
Observation: The nonfood contact surfaces of the following equipment have accumulations of grime and debris: 1. the shelf under the 3 compartment sink and the shelf holding the spices in the cabinet 2. the interior of the reach in coolers and freezers throughout the facility 3. the coffee machine.
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Prohibitions
Observation: Clean equipment/utensils were found stored on the floor in the dry storage room. Observed a crock pot and a tea urn stored on the floor.
Correction: Discontinue storage of clean equipment and utensils in a location subject to contamination.
- Plumbing System Maintained in Good Repair
Observation: Plumbing connections under the 3 compartment sink are leaking.
Correction: Plumbing systems and components shall be maintained in good repair.
- Mops - Drying Mops
Observation: Mops not hung up to air dry.
Correction: Wet use maintenance items such as mops must be hung in a position that allows them to air dry so they are not allowed to grow contamination which can then be spread through the establishment at the next use.
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06/11/2015 | Routine | |
The above observations and the following were discussed with the person in charge:
-Employee health policy observed.
-Electrical tape observed on the outside of the door of the ice machine. Please repair or replace the door.
-Please notify the health department once the repairs have been completed for the dishmachine.
The person in charge was extremely knowledgeable and cooperative throughout the inspection, thanks!
Abbreviations: RIC-Reach In Cooler, RIF-Reach In Freezer, PIC-Person In Charge, HH-Hot Holding, CH-Cold Holding, WIC-Walk In Cooler, WIF-Walk In Freezer, PP-Pizza Prep, SP-Sandwich Prep
- Critical: Equipment and Utensils - Before Use After Cleaning* (corrected on site)
Observation: The food-contact surfaces of equipment were not observed to be sanitized. The high temperature sanitizer in the dishmachine measured at 165'F on the external thermometer. Surface temperature of the dishmachine measured at 145'F. PIC stated the dishmachine was having issues with resetting prior to completing the cycle. PIC stated they will manually wash, rinse and sanitize all equipment until the machine is repaired.
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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06/18/2014 | Routine | |
The above observations and the following were discussed with the person in charge:
-Employee health policy observed.
-The quaternary ammonium sanitizer in the 3 compartment sink measured at 400 ppm during the inspection. All dishes are washed, rinsed and sanitized in this sanitizer then ran through the dishmachine. Sanitizer is not used for sanitizer buckets or for food contact surfaces. Recommend keeping the sanitizer at 200 ppm if using on food contact surfaces like counter tops and tables. PIC added water to the sanitizer and brought the concentration down to 200 ppm during the inspection.
-Clean the floors in the pantry under the reach in cooler and storage shelves.
-Clean the exterior of the coffee maker.
-Label the sugar in the pantry.
The person in charge was very knowledgeable and cooperative throughout the inspection, great job!
Abbreviations: PIC: Person in Charge, WIC: Walk in Cooler, RIC: Reach in Cooler, RIF: Reach in Freezer, ST: Surface Temperature, IT: Internal Temperature, PT: Prep Table, WIF: Walk in Freezer, HH: Hot Holding, CH: Cold Holding, MB: Milk Box
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (corrected on site)
Observation: The prepared ready-to-eat (RTE) foods in the refrigeration unit are not properly dated for disposition. Observed cooked vegetables, sweet potatoes, chicken breast, gravy and roast all stored in the refrigeration units without being dated with the made on date or the discard date. PIC had foods dated or discarded during the inspection.
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.
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12/16/2013 | Risk Factor | |
The above observations and the following were discussed with the person in charge:
-Employee Health Policy discussed.
-Observed a small amount of water on the shelf under the 3 compartment sink and on the floor in the back storage room. Recommend having maintenance check the plumbing in these areas to ensure a leak is not present.
-Recommend providing a dented can storage area.
-No food prep was observed during this inspection.
-Recommend food service employees attend a food safety class, handouts provided.
Staff members are doing an excellent job with handwashing and keeping the equipment throughout the kitchen extremely clean, great job!
Abbreviations: PIC: Person in Charge, WIC: Walk in Cooler, RIC: Reach in Cooler, RIF: Reach in Freezer, ST: Surface Temperature, IT: Internal Temperature, PT: Prep Table, WIF: Walk in Freezer, HH: Hot Holding, CH: Cold Holding, MB: Milk Box
- 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. The facility is using Quaternary Ammonium sanitizer in the 3 compartment sink to sanitize dishes that cannot be sanitized in the dishmachine. The sanitizer measured at 150 ppm during the inspection.
Correction: Obtain a Quaternary Ammonium Sanitizer 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 chest freezer in the back storage room was observed in a condition that prevents necessary maintenance and easy cleaning. The chest freezer was observed to have a large accumulation of ice build in along the bottom and sides of the cooler.
Correction: Defrost the freezer to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability.
- Non-Food Contact Surfaces (repeated violation)
Observation: The nonfood contact surfaces of the following equipment have accumulations of grime and debris: 1. the interior of the cabinets throughout the kitchen to include under the 3 compartment sink 2. the shelves in the cabinet under the coffee station in the dining room.
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Lighting, Intensity
Observation: Less than 50 foot candles of light was noted in the food prep area of the kitchen. 16' candles of light was measured next to the grill and by the knives and microwave in the back of the kitchen.
Correction: Provide at least 50 foot candles at a surface where a food employee is working with food or working with utensils or equipment such as knives, slicers, grinders, or saws where employee safety is a factor
- Physical Facilities in Good Repair
Observation: The floor/wall juncture in the restroom is not maintained in good repair. Observed the coving used along the wall in the restroom to be missing. Observed a large gap between the floor and wall.
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
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06/13/2013 | Routine | |
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