Abbreviations: PIC-Person-in Charge, IT-Internal Temperature, ST-Surface Temperature, WIC-Walk-in Cooler, WIF-Walk-in Freezer, RIC-Reach-in Cooler
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils* (corrected on site)
Observation: The following equipment food-contact surfaces near the 3 compartment sink were observed soiled to sight and touch: mixing bowl, serving spoon, plate, and whisk. PIC relocated all equipment to the warewashing area.
Correction: Clean and sanitize these surfaces for food contact.
- Equipment - Cooking and Baking Equipment
Observation: The cavity of the microwave oven is observed soiled.
Correction: Using the manufacturer's recommended cleaning procedure, clean the microwave oven at least every 24 hours.
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02/04/2016 | Risk Factor | |
Provided handouts regarding final cook temperatures and hand washing.
- Critical: Hands and Arms Cleaning Procedure* (corrected on site)
Observation: Improper handwashing procedures observed. Observed food employee wash for only 5 seconds. EHS adressed the observation with the employee, who then re-washed her hands for the full 20 seconds.
Correction: Ensure all food employees clean their hands and exposed portions of their arms with a cleaning compound in a lavatory by vigorously rubbing together the surfaces of their lathered hands and warms for at least 20 seconds and thoroughly rinsing with clean water.
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site)
Observation: Preparation of raw food conducted in a manner that may cause cross contamination of to ready-to-eat food (RTE). Observed a raw hamburger patty stored on a cutting board alongside a torn open package of hamburger buns during food preparation.
Correction: Separate raw foods during storage, preparation, holding, and display from raw RTE food including other foods such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: The freezer compartments of the reach in coolers were observed in a condition that prevents necessary maintenance and easy cleaning.
Correction: Defrost the reach in coolers to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability.
- Good Repair and Calibration of Thermometers
Observation: Observed food thermometer is not calibrated to ensure accuracy. Food thermometer was reading approximately 75'F less than EHS's thermometer. Upon taking a final cook temperature of a food item, the EHS's thermometer obtained a reading of 198'F, while the facility's thermometer obtained a reading of 123'F.
Correction: Calibrate food thermometer according to manufacturer's specification as necessary to ensure accuracy
- Non-Food Contact Surfaces
Observation: The nonfood contact surface of the interior of utensil drawers and the top of the reach in cooler door are noted with an accumulation of grime and debris.
Correction: Clean the surfaces at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Physical Facilities in Good Repair
Observation: Observed several light bulbs burned out in the kitchen.
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
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08/18/2015 | Routine | |
Discussed with person in charge:
1) Ensure to take cooking temperatures of raw meats
2) Facility is using concentrated bleach. Ensure to test the concentration of the sanitizer before using on food-contact surfaces.
Overall, facility was observed clean and in good repair. Thank you!
- Temperature Measuring Devices
Observation: There was no temperature measuring device located in the RIC in the infant room or in the RIC in the toddler room.
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.
- Equipment - Good Repair and Proper Adjustment
Observation: Kitchen RIF, infant room RIF, and toddler room RIF were observed in a condition that prevents necessary maintenance and easy cleaning.
Correction: Defrost the equipment to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability.
- Critical: Sanitizer - Criteria/Chemicals for food contact* (corrected on site)
Observation: Sanitizer being applied to food contact surfaces measured greater than 200 parts per million.
Correction: Utilize chlorine sanitizer between 50-200 parts per million concentration.
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08/13/2014 | Routine | |
Facility is observed clean and well maintained. Thank you!
Facility cooks hamburger meat and sausage meat on occasion for certain dishes. Person in Charge stated she cooks these meats to at least 160'F.
PIC also occasionally cools foods that are left over, such as vegetables.
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site)
Observation: Raw foods of animal origin stored over ready-to-eat (RTE) food in the refrigeration unit. Observed two packages of raw ground pork sausage stored over gallon containers of milk in the reach in cooler. PIC re-located these to the bottom of the refrigerator.
Correction: Separate raw foods of animal origin during storage, preparation, holding, and display from raw RTE food including foods such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food.
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02/24/2014 | Risk Factor | |
Discussed the following items with the Person in Charge:
1. Recommend de-frosting the freezer compartment of the reach in refrigerator in the infant room.
2. Recommend re-arranging the three compartment sink. Drying area is currently on the left side of the sink, which is being used as the wash compartment.
Facility in general is clean and well maintained. Thank you!
No violation noted during this evaluation. | 08/23/2013 | Routine | |
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