| No violation noted during this evaluation. | 04/16/2015 | Routine | |
Discussed corrective actions to violations.
- Critical: Food - Pasteurized Foods - Prohibited Reservice and Prohibited Food* (corrected on site) (repeated violation)
Observation: Raw shell eggs used in food service.
Correction: Substitute raw shell eggs with pasteurized shell eggs or pasteurized liquid, frozen, or dry eggs or egg products in the preparation of RTE foods.
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12/15/2014 | Routine | |
Discussed the following with he operator: employee health and corrective actions for violations. Refrain from using hand sink as a dish sink. Wash hands before donning gloves.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (corrected on site) (repeated violation)
Observation: The ready-to-eat (RTE) commercially processed cheese, eggs, and milk in the refrigeration unit was not properly dated for disposition after opening.
Correction: Mark a "consume by" date on commercially processed RTE foods at the time the original container is opened. If the food is held at 41°F or below the food shall be served or sold within 7 calendar days.
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05/09/2014 | Risk Factor | |
No food service during my inspection. Advised owner to ensure bare hand contact is avoided. Informed operator that glove usage, personal hygiene and the use of hair restraints are important. No evidence of mishandling food.
No violation noted during this evaluation. | 02/18/2014 | Complaint | |
Discussed the following with the operator: employee health, datemarking, food temperatures, hand washing. Operator will fax a copy of her certification in food safety within 24 hours.
- Critical: Hands - When to Wash* (corrected on site)
Observation: A food employee failed to wash his or her hands before donning gloves.
Correction: Instruct food employees to clean their hands and exposed portions of their arms immediately before donning gloves.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (corrected on site)
Observation: The ready-to-eat (RTE) commercially processed cheese in the refrigeration unit was not properly dated for disposition after opening.
Correction: Mark a "consume by" date on commercially processed RTE foods at the time the original container is opened. If the food is held at 41°F or below the food shall be served or sold within 7 calendar days.
- Critical: Ready-to-Eat - Potentially Hazardous Food - Disposition* (corrected on site)
Observation: The commercially processed ready-to-eat (RTE) cream cheese in the refrigeration unit was not discarded by the "consume by" date, (11/26/13).
Correction: Discard the food at this time and ensure all commercially processed RTE food is served, sold or discarded by the "consume by" date after opening.
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12/16/2013 | Routine | |
Follow-up inspection shows refrigeration needs to be monitored to ensure foods are holding at or below 41* F.
No violation noted during this evaluation. | 04/11/2013 | Follow-up | |
Discussed the following with the operator: food temperatures, employee health, and corrective actions to violations. Food management certificate is to be provide to PHD in 90 days. All other food staff need food handlers cards with in 90 days. Follow-up inspection will be done to ensure refrigeration has been repaired/replaced in 24 hours. All critical violations must be corrected in 10 days.
- Critical: Demonstration of Knowledge* (corrected on site)
Observation: The person in charge failed to explain the significance of the relationship between the holding time and temperature of potentially hazardous food and foodborne illness.
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.
- Critical: Employee Health* (corrected on site)
Observation: 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 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
- Critical: Food - Potentially Hazardous Food - Cold Holding*
Observation: Milk and eggs were cold holding at improper temperatures
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below.
- Critical: Food - Pasteurized Foods - Prohibited Reservice and Prohibited Food*
Observation: Raw shell eggs were used in the preparation of scrambled eggs in a highly susceptible populations facility.
Correction: Substitute raw shell eggs with pasteurized shell eggs or pasteurized liquid, frozen, or dry eggs or egg products in the preparation eggs dishes.
- Cooling, Heating, and Holding Capacities
Observation: The refrigerators were not functioning properly and are not sufficient in number or capacity to meet the food storage demands of the establishment.
Correction: Provide additional refrigeration necessary to maintain food items at 41*F or repair/replace refrigeration.. Improper food storage temperatures are a major contributing factor to foodborne illness.
- 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.
Correction: Obtain a Quaternary Ammonium and Chlorine 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: Multiple refrigeration units were not capable to hold proper temperature.
Correction: Adjust refrigeration to be able to hold foods at 41*F
- Critical: Warewashing - Manual & Mechanical Warewashing Equipment, Chemical Sanitization - Temperature, pH, Concentration & Hardness* (corrected on site)
Observation: Quaternary Ammonium sanitizing solution used was not at an acceptable concentration.
Correction: Adjust the sanitizing solution to 200 parts per million or otherwise identified by manufacturer's recommendations.
- Handwashing - Using a Handwashing Lavatory - No Other Purpose
Observation: The handwash station beside the stove is being used as a dump station and used to rinse foods.
Correction: The handwash facility identified above is to be used for washing hands only.
- Handwashing Cleanser - Availability
Observation: Soap was not provided at the hand washing lavatory in the handsink.
Correction: Hand soap must be provided at all hand washing lavatories to encourage proper hand washing. Hand cleanser must always be present to aid in reducing microorganisms and particulate matter found on hands.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: The floors were noted in need of cleaning in the kitchen.
Correction: All floors must be cleaned as often as necessary to keep them clean.
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04/10/2013 | Routine | |
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