Nice operation . One repeat deficiency: two noncriticals.
- Hair Restraints - Effectiveness (corrected on site) (repeated violation)
Observation: Employees observed working in the food service area without proper hair restraints.
Correction: Ensure all employees wear hair restraints such as hats, hair coverings or nets, beard restraints, and clothing that covers body hair, that are designed and worn to effectively keep their hair from contacting exposed food, clean equipment, utensils and linens, and unwrapped single-service and single-use articles.
- Non-Food Contact Surfaces
Observation: The nonfood contact surface of the ceiling vent had accumulations of grime.
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted.
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02/01/2016 | Routine | |
Chronic hot water problem with the mechanical dishwasher
- Hair Restraints - Effectiveness
Observation: Employee observed working in the food service area without a proper hair restraint.
Correction: Ensure all employees wear hair restraints such as hats, hair coverings or nets, beard restraints, and clothing that covers body hair, that are designed and worn to effectively keep their hair from contacting exposed food, clean equipment, utensils and linens, and unwrapped single-service and single-use articles.
- Warewashing - Mechanical Warewashing Equipment, Wash Solution Temperature (repeated violation)
Observation: The wash temperature of the low temperature chemical sanitizing ware wash machine is not meeting the manufacturer's specifications. The minimum temperature is 120ºF and the actual temperature is 112 degrees F.
Correction: Discontinue the use of the low temperature chemical sanitizing ware wash machine until it is working properly. Initiate manual wash, rinse, and sanitize method to properly clean and sanitize equipment and utensils. To minimize workload you can move to all single service utensils. Raise the temperature in the hot water heater.
- Critical: Water Capacity*
Observation: There is not a sufficient water supply to this facility for proper sanitization within this food service establishment.
Correction: Raise the temperature in the hot water heater.
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04/01/2015 | Routine | |
Immediately Increase the temperature in the hot water heater ( HWH ) to 140 F because of the loss of temperature in the line between the HWH and the dishwasher. This has been a chronic problem.
- Warewashing - Mechanical Warewashing Equipment, Wash Solution Temperature (repeated violation)
Observation: The wash temperature of the low temperature chemical sanitizing ware wash machine is not meeting the manufacturer's specifications. The minimum temperature is 120ºF and the actual temperature is 110- 114 F.
Correction: After discussion with American Energy Dishwashing Co. it wa agreed that the operator should raise the hot water heater temperature to 140 F to get the minimum code temperature of 120 F . Or initiate manual wash, rinse, and sanitize method to properly clean and sanitize equipment and utensils. To minimize workload you can move to all single service utensils.
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09/15/2014 | Routine | |
Outstanding child care facility. No deficiencies.
No violation noted during this evaluation. | 02/19/2014 | Risk Factor | |
Raise the hot water temperature to achieve the minimum wash temperature of 120 degrees F. Otherwise an excellent operation
- Warewashing - Mechanical Warewashing Equipment, Wash Solution Temperature
Observation: The wash temperature of the low temperature chemical sanitizing ware wash machine is not meeting the manufacturer's specifications. The minimum temperature is 120ºF and the actual temperature is 108 F.
Correction: Discontinue the use of the low temperature chemical sanitizing ware wash machine until it is working properly. Initiate manual wash, rinse, and sanitize method to properly clean and sanitize equipment and utensils. To minimize workload you can move to all single service utensils.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils*
Observation: Dishes and the utensils are not properly washed and sanitised.
Correction: Wash the dishes at a minimum of 120 degrees F.
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10/03/2013 | Routine | |
Also the mechanical dishwasher did not meet the minimum temperature after four runs. The American Energy company was called to come and fix the dishwasher.
- Critical: Warewashing - Manual & Mechanical Warewashing Equipment, Chemical Sanitization - Temperature, pH, Concentration & Hardness*
Observation: Chlorine sanitizing solution used was not at an acceptable concentration.
Correction: Adjust the chlorine sanitizing solution to a level of at least 50 parts per million when the pH is at 10 or less and the water temperature is 100°F.
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05/01/2013 | Risk Factor | |
Dishwasher is not reaching the minimum hot water of 120 F. AMERICAN ENERGY INC. NOTIFIED.
- Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site)
Observation: Lasagna at improper hot holding temperatures.
Correction: Rapidly reheat the food to 165°F and maintain at 135°F or above through the hot holding period.
- Critical: Food - Potentially Hazardous Food - Cold Holding*
Observation: Milk at improper cold holding temperatures
Correction: Ensure that Milk is maintained at 41°F or below .
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12/12/2012 | Risk Factor | |
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