This was a risk factor assessment inspection. the inspection focused on critical violations and their corrective actions. Improper hot holding violations were noted during this visit and was also previously observed.
The certified food manager was advised to train employees to reheat foods adequately before placing them on the serving line or in the hot holding cabinets for hot holding. I also advised her to take actively managerial control be verifying that employees are properly handling foods. Handout on active managerial control was given to her to use as a guide.
The facility as a whole was noted to be visibly cleaned. There were no visible signs of pest presence on premises observed during this inspection. The concentration of the quaternary ammonium compound sanitizer at the 3-compartment sink was checked and tested and noted to be acceptable at, 200 ppm.
- Critical: Hot Holding of Potentially Hazardous Foods at 135°F or More (corrected on site) (repeated violation)
Observation: The following food item(s) were observed hot holding at improper temperatures using a calibrated food temperature measuring device: Fish sandwich, spicy chicken sandwich, French fries, and home fries.
Correction: Potentially hazardous foods (time/temperature control for safety food) shall be held hot at a temperature of 135°F or above unless the permit holder is using "time as the public health control" as specified under 3-501.19.(Discarded all food items observed to be at improper temperature) These foods were left plovers from the previous school day.
- Handwashing Sink / Used for Hand Wash Only (corrected on site)
Observation: Observed the handsink near the serving line #4 was being used dump ice.
Correction: Handsinks are to be used only for washing hands to encourage proper hand washing and to prevent contamination of cleaned hands.
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11/09/2015 | Risk Factor | |
- Nonfood-Contact Surfaces Clean at Frequency to Preclude Accumulation
Observation: The nonfood-contact surfaces of the following equipment had accumulations of grime and debris: hot hold cases. The top of the hot holding cases were noted to be dusty.
Correction: Nonfood-contact surfaces of equipment and utensils shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
- Refuse / Cover Receptacles / Outdoors / Tight-Fitting Lids
Observation: Outside refuse container was uncovered. The trash compactor was found opened. Small animals were observed in the opened compactor.
Correction: Receptacles and waste handling units for refuse, recyclables, and returnables shall be kept covered with tight fitting lids or doors if kept outside the food establishment. Close the compactor tightly after each use to prevent entry of small pests which may create unsanitary conditions.
- Lighting Intensity/ Walk-ins & Dry Storage/ 10 foot candles
Observation: Observed that inadequate lighting was provided in the dry storage room. One of the ceiling light fixtures has burned out light bulbs.
Correction: Increase the lighting to provide a minimum of 10 foot candles at a distance of 30 inches off of the floor in these areas. Replace the burned out bulbs.
- Lighting Intensity/ Food Prep Area / 50 foot candles
Observation: Observed that inadequate lighting was provided in the food preparation areas. Two burned out light bulbs were observed under the hood above cooking equipment.
Correction: Increase the lighting to provide a minimum of 50 foot candles in all food preparation areas. Replace the burned out bulbs under the hood to provide adequate illumination on food contact surfaces.
- Mops in Air-dry Position (corrected on site)
Observation: Observed that mops are improperly stored between use. A wet mop was found sitting the mop sink not hung to properly air dry.
Correction: Store mops in a position that allows them to air dry without soiling walls, equipment, or supplies. after each use hand wet mops to air dry properly. (CFM hung wet mop during the inspection).
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04/15/2015 | Routine | |
The purpose of this visit was to conduct a risk factor inspection.
Environmental health specialist discussed proper hand washing procedures.
- Critical: Handwashing / When to wash hands (corrected on site)
Observation: A food employee failed to wash his or her hands before engaging in food preparation, after touching hat, after handling soiled utensils, before and after putting on gloves or after engaging in any activity that could contaminate the hands.
Correction: ALL food employees shall wash their hands OFTEN especially after handling trash, using the restroom, handling raw meats, handling soiled equipment and utensils, BEFORE putting on clean gloves, etc. Proper handwashing frequencies will aid in the reduction of foodborne illness.
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10/03/2014 | Risk Factor | |
- Critical: Hot Holding of Potentially Hazardous Food at 135°F or above
Observation: The following food item(s) were found hot holding at improper temperatures using a calibrated food temperature measuring device:
1)Hot Serving Line #2: BBQ strips 127F
2)FWE #1: chicken strips 125F, mozerella strips 127F
3)FWE #2: mashed potatoes 125F
4)FWE #3: mozerella strips 130F
Correction: Potentially hazardous foods (time/temperature control for safety food) shall be hot held at a temperature of 135°F or above unless the permit holder is using "time as public health control" as specified under 3-501.19. CFM REHEATED ALL FOOD ITEMS.
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03/12/2014 | Routine | |
| No violation noted during this evaluation. | 10/23/2013 | Risk Factor | |
- Refuse Container with Cover/ Women's & Unisex Toilet Room (repeated violation)
Observation: There is no covered refuse container for the disposal of feminine napkins in the ladies room stall.
Correction: A toilet room used by females shall be provided with a covered receptacle for sanitary napkins.
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03/15/2013 | Routine | |
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