All corrections made. Dishmachine observed at 150 wash and 186 rinse. CDC handouts discussed and Employee Health Form 1B given.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils (repeated violation)
Observation: Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: fryer
Correction: Maintain nonfood-contact surfaces of equipment clean.
- Physical Facilities in Good Repair (repeated violation)
Observation: handsink is not maintained in good repair
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
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07/21/2015 | Follow-up | |
All items needed for correction discussed.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
Observation: Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: fryer
Correction: Maintain nonfood-contact surfaces of equipment clean.
- Physical Facilities in Good Repair
Observation: handsink is not maintained in good repair
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
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06/18/2015 | Routine | |
Majority of foods stored frozen and cooked from frozen state. Sysco is main supplier. Milk received from Pet. The following food are used: raw ground beef, raw frozen chicken, canned and frozen vegetables, frozen ravioli and tortellini, precooked sausage, raw bacon, precooked meatballs, raw shell eggs and liquid pasteurized eggs. Discussed preparing foods during overnight camping trips. Recommend having campers and counselors wash hands and use hand sanitizers and gloves. Discussed draining food coolers when used for overnight camping. Recommend dating large food cans and using first in/first out system. Recommend checking fluorescent bulbs in storage area to ensure bulbs are protected. Discussed handwashing and glove use with employees. OEHS Guide available and Form 1B signed by employees.
- Critical: Hands - Preventing Contamination from Hands* (corrected on site)
Observation: Employees observed handling ready-to-eat (RTE) food with their bare hands. Observed 2 employees preparing lettuce and sliced tomatoes for sandwiches with bare hands.
Correction: Provide suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment to handle RTE food to prevent contamination from hands.
- Equipment - Good Repair and Proper Adjustment
Observation: Observed dishmachine leaking from side doors and top of machine behind temperature gauges.
Correction: Repair the dishmachine to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability per Part IV, Article 1 and 2 of this chapter. If unable to repair the dishmachhine, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
- Warewashing Equipment, Cleaning Frequency (repeated violation)
Observation: The interior surfaces of the mechanical warewashing machine are soiled with (food debris, limescale) that may decrease the effectiveness of the unit. Observed heavy limescale build up on interior of dishmachine.
Correction: Increase the frequency of cleaning or limescale deposit removal from the interior surfaces of the unit to maintain unit performance.
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06/19/2014 | Routine | |
Discussed menu. Most foods stored frozen. Hamburgers raw/frozen cooked from frozen state. Chicken and sausage are precooked. Raw chicken only served to counselors. Bacon is raw. Food is served to campers family style. No food is held over/reused, discarded at end of meal. Raw shell eggs and liquid pasteurized eggs used. Shell eggs used for scrambled eggs. Discussed pest control service, employee health, handwashing and glove use with staff. Observed staff washing hands.
- Critical: Demonstration of Knowledge*
Observation: The person in charge failed to describe the symptoms associated with diseases that are transmissible through food and the diagnosed diseases of concern.
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. Recommend that the person in charge become knowledgable on symptoms, diseases and exposures of concern.
- Critical: Employee Health*
Observation: There is no employee health policy in place at the facility. Employees or applicants are not aware of the reporting procedures concerning information about their health as they relate to the symptoms caused by illness, infection, or other source that is associated with an acute gastrointestinal illness or a lesion. Employees or applicants are not aware of the reporting procedures concerning information about their health and activities if they are suspected of causing, or being exposed to a confirmed disease outbreak caused by Salmonella Typhi, Shigella spp., Escherichia coli O157:H7, Hepatitis A virus or Norovirus. There is no employee health policy in place at facility. 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 if they are experiencing the following symptoms or conditions: (1) diarrhea, fever, vomiting, jaundice, or sore throat with fever. (2) A lesion containing pus such as a boil or infected wound that is open or draining and is on the hands or wrists, unless an impermeable cover such as a finger cot or stall protects the lesion and a single-use glove is worn over by an impermeable cover or on other parts of the body, unless the lesions covered by a dry durable, tight-fitting bandage.Have the license holder require employees or applicants report to the person in charge if they meet one or more of the following high-risk conditions: Is suspected of causing, or being exposed to, a confirmed disease outbreak caused by S. Typhi, Shigella, Escherichia coli O157:H7, Hepatitis A virus or Norovirus. 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
- Warewashing Equipment, Cleaning Frequency
Observation: The interior surfaces of the mechanical warewashing machine are soiled with limescale that may decrease the effectiveness of the unit.
Correction: Increase the frequency of cleaning or limescale deposit removal from the interior surfaces of the unit to maintain unit performance. Recommend cleaning interior of dishmachine. Recommend using dishmachine only until hot water available at 3 basin sink.
- Critical: Equipment and Utensils - Before Use After Cleaning* (corrected on site)
Observation: Observed no sanitizer in 3 basin sink while sink in use.
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. Recommend replacing empty sanitizer bag in auto dispenser. Steramine tablets used to replenish sanitizer.
- Critical: Water Capacity* (corrected on site)
Observation: Observed hot water at 3 basin sink at 70 degrees. Wash temperature at 3 basin sink should be 110 degrees.
Correction: Ensure that water heater is turned on and set at proper operating temperature.
- Physical Facilities in Good Repair
Observation: Observed panels around air conditioners in kitchen held in place with duck tape.
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities. Recommend repairing panels and ensuring panels are sealed tightly to prevent the entrance of insects.
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06/17/2013 | Routine | |
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