Observed/Discussed with Person in Charge:
1) No prep during inspection, meals in re-heating process.
2) Facility is clean and well maintained.
Abbreviations: PIC = Person in Charge, WIC = Walk in Cooler, WIF = Walk in Freezer, RIC = Reach in Cooler, RIF = Reach in Freezer, Prep = Preparation, ST = Surface Temperature, IT = Internal Temperature, HH = Hot Holding, CH = Cold Holding, ppm = parts per million, PHF = Potentially Hazardous Foods, TTCS = Time/Temperature Control for Safety, RTE = Ready to Eat
No violation noted during this evaluation. | 02/19/2015 | Routine | |
Discussed with Person in Charge:
1) Temperature controls for cut melons.
2) Clean exterior of large tub food storage containers.
3) Steramine (Quat) sanitizer used - 200ppm.
4) Minimal food prep during inspection - reheat for immediate service.
- Critical: Food - Safe and Unadulterated* (corrected on site)
Observation: Observed several whole cantaloupes that are unsound or adulterated. Observed cut watermelon on counter that was unsound.
Correction: Ensure food is safe and unadulterated.
- Critical: Package Integrity* (corrected on site)
Observation: Observed dented pineapple can on dry storage shelf.
Correction: Discard or return food products once the packaging is damaged or is in bad condition. Food packages must be in good condition to protect the integrity of the contents so that food is not exposed to adulteration or potential contaminants.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils*
Observation: The following equipment food-contact surfaces were observed soiled to sight and touch: can opener blade, interior surfaces of microwave.
Correction: Clean and sanitize these surfaces for food contact.
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07/08/2014 | Risk Factor | |
Discussed with Person in Charge:
1) Hand sink.
2) Bare hand contact with Ready to Eat food.
3) Steramine (Quat) sanitizer used.
4) Minimal food preparation during time of inspection (sandwich prep).
- Equipment - Cooking and Baking Equipment (repeated violation)
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.
- Handwashing - Using a Handwashing Lavatory - No Other Purpose (corrected on site)
Observation: Observed food containers air drying in the bowl of the handwash station
Correction: The handwash facility identified above is to be used for washing hands only
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: Observed the top of the hot water heater located in the kitchen noted in need of cleaning.
Correction: All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.
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01/21/2014 | Routine | |
Quaternary ammonia sanitizer in the 3-compartment sink measured 200 ppm.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (corrected on site)
Observation: The prepared ready-to-eat (RTE) hamburger patties in the refrigeration unit are not properly dated for disposition. Patties were voluntarily discarded.
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.
- Temperature Measuring Devices (repeated violation)
Observation: There were no thermemeters in the infant room refrigerators.
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: The can opener blade is dull- metal shavings found on the blade.
Correction: Disassemble the can opener, clean and sanitize the assembly, remove and replace the blade. Can opener blades must be kept sharp to prevent creation of metal fragments that can contaminate food in the can when opened.
- Equipment - Cooking and Baking Equipment
Observation: The cavity of the microwave ovens are observed soiled.
Correction: Using the manufacturer's recommended cleaning procedure, clean the microwave oven at least every 24 hours.
- Critical: Toxics - Common Name/working Containers of Toxics* (corrected on site) (repeated violation)
Observation: 3 chemical spray bottles in the cleaning company's caddy were not labeled. Bottles were removed from the kitchen and placed in the director's office. She will advise the cleaning company to label them.
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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02/04/2013 | Routine | |
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