No violations noted.
No violation noted during this evaluation. | 12/11/2015 | Routine | |
Notes:
Critical violation must be corrected within 10 days. Purchase bleach and use it to sanitize equipment and utensils in proportion of 50 - 100 ppm.
Non-critical violations must be corrected within 30 days.
- Cloths - Wiping Cloths - Use Limitation
Observation: Wiping cloths improperly stored between use. No sanitizing solution present in the facility during cleaning period.
Correction: Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
- Critical: Equipment and Utensils - Before Use After Cleaning*
Observation: The food-contact surfaces of the following equipment were not observed sanitized: kitchen equipment and utensils.
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.
- Indoor Areas - Surface Characteristics
Observation: The indoor floor material located at dish washing room does not meet the standard of: 1. smooth, durable and easily cleanable 2. closely woven and easily cleanable carpet 3. nonabsorbent. Floor tiles are missing along the wall.
Correction: Refinish or replace the floor material at the area designated so it is: 1. smooth, durable and easily cleanable 2. closely woven and easily cleanable carpet 3. nonabsorbent
- Indoor Areas - Surface Characteristics
Correction:
- Handwashing Cleanser - Availability
Observation: Soap was not provided at the hand washing lavatory in the kitchen.
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.
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06/16/2015 | Routine | |
All violations have been corrected since the last inspection.
- Two gallons of expired milk observed in the kitchen refrigerator. Person in charge must monitor expiration date on milk containers.
No violation noted during this evaluation. | 12/15/2014 | Follow-up | |
Notes:
All non-critical violations must be corrected within 30 days.
Do not store any PHFs inside refrigerator in the store room until unit repaired/adjusted too 41 F or less. Existing thermometer is not showing correct temperature. Replace thermometer.
The follow-up inspection will be conducted on Dec 8, 2014.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Milk inside RIC in the storage room cold holding at improper temperatures
Correction: Discard the food and ensure that potentially hazardous foods for cold holding are maintained at 41°F or below to inhibit the growth of harmful bacteria.
- Equipment - Good Repair and Proper Adjustment
Observation: The reach-in cooler in the storage room was observed in a condition that prevents necessary maintenance. Internal temperature of the unit was 48 F.
Correction: Repair/adjust refrigerator 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, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles
Observation: Single service items observed unprotected from contamination. Organize silverware with its handle up.
Correction: Store single service items in its original protective packaging or inverted in an approved dispenser.
- Hand Drying Provision (repeated violation)
Observation: No disposable towels were provided at the hand washing lavatory in the kitchen.
Correction: Hand drying devices such as individual disposable paper towels, a continuous towel system that supplies the user with a clean towel or heated air hand drying device must be provided at all hand washing lavatories to encourage proper hand washing and avoid employees to drying their hands on their clothing or other unclean materials
- Physical Facilities in Good Repair
Observation: Kitchen cabinet is not maintained in good repair. Cabinet' door is missing.
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
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12/01/2014 | Routine | |
Detergent sanitizer (Ecolab Triplet Plus) is being utilized since the facility only has a 2-compartment sink.
Only serving bread, packaged oatmeal, cereal, yogurt cups, and waffles. Milk and waffle mix that is out for use is discarded daily.
Hand sink must be stocked at all times with soap and towels for proper hand washing.
Breakfast had concluded right before the inspector arrived. Milk had been discarded and the dishes already washed.
Reviewed signed FDA forms 1-B with manager for all food service staff.
- Temperature Measuring Devices
Observation: There was no temperature measuring device located in the refrigerator.
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.
- Sanitizing Solutions, Testing Devices (corrected on site) (repeated violation)
Observation: There is no properly working test kit provided in the facility for monitoring the concentration of the chemical sanitizing solutions.
Correction: Obtain a chlorine test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
- Hand Drying Provision (corrected on site) (repeated violation)
Observation: No disposable towels were provided at the hand washing lavatory in the breakfast area.
Correction: Hand drying devices such as individual disposable paper towels, a continuous towel system that supplies the user with a clean towel or heated air hand drying device must be provided at all hand washing lavatories to encourage proper hand washing and avoid employees to drying their hands on their clothing or other unclean materials
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05/29/2014 | Routine | |
Detergent sanitizer (Ecolab Triplet Plus) is being utilized since the facility only has a 2-compartment sink.
Only serving bread, packaged oatmeal, cereal, and waffles. Milk and waffle mix that is out for use is discarded daily.
Hand sink must be stocked at all times with soap and towels for proper hand washing.
- Sanitizing Solutions, Testing Devices (corrected on site)
Observation: There is no properly working test kit provided in the facility for monitoring the concentration of the chemical sanitizing solutions (chlorine).
Correction: Obtain a chlorine test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
- Handwashing Cleanser - Availability
Observation: Soap was not provided at the hand washing lavatory in the breakfast area.
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.
- Hand Drying Provision (corrected on site) (repeated violation)
Observation: No disposable towels were provided at the hand washing lavatory in the kitchen area.
Correction: Hand drying devices such as individual disposable paper towels, a continuous towel system that supplies the user with a clean towel or heated air hand drying device must be provided at all hand washing lavatories to encourage proper hand washing and avoid employees to drying their hands on their clothing or other unclean materials
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11/05/2013 | Routine | |
Facility has purchased and is using Triplet Plus Detergent Sanitizer (Ecolab) for all warewashing. Make sure staff understands that both compartments of the 2-compartment sink are to be filled with water and this chemical. Dishes are physically washed in one compartment and then dipped in the clean solution in the 2nd compartment. No rinsing is to take place. 1 packet is made to mix with 2.5 gallons of water, and so it may not be necessary to use a full packet when setting up the two sinks. Using the chlorine test kit staff should check to ensure the solution is mixed to 50-100 ppm.
The Hotpoint fridge/freezer that was not maintaining adequate temperatures has been removed from the kitchen, and only the GE fridge/freezer is being used.
Make sure staff understand that the milk and waffle mix that is put out for use each morning MUST be discarded at the end of each breakfast period. Per discussion with staff at the last inspection this was not taking place, but staff were aware of the proper protocol today.
Paper towels were present at the hand sink in the breakfast area.
No violation noted during this evaluation. | 03/28/2013 | Follow-up | |
No thermometer, sanitizer, or sanitizer test kit on-site in the breakfast preparation area and no one present that has anything to do with breakfast preparation or clean up.
Milk was found in the door of the Hotpoint fridge when the inspector arrived and was in the process of thawing. It's thought that milk is kept in the GE fridge, which is freezing everything, and is then moved to the Hotpoint fridge to try and thaw it.
The thermostat in the GE fridge was raised to try and prevent freezing, but the thermostat in the Hotpoint fridge must still be adjusted (need a screwdriver to do it). Hopefully lowering the thermostat will result in the unit maintaining temperatures under 41 F. The only potentially hazardous food found under refrigeration today was milk, and this must be maintained under 41 F or less at all times.
****Facility needs to purchase a detergent sanitizer for the washing and rinsing of all dishes used in breakfast preparations since only a 2-compartment sink is present. A copy of PIM #05-01 was left for the operator, explaining that a detergent sanitizer is the only approved method for warewashing of dishes for continental breakfast operations that do not provide a 3-compartment sink.
The inspector will return in 1 month to follow-up on the adjustments of the refrigeration units and to check on the presence and use of a detergent sanitizer in the breakfast operations.
Please contact the inspector if help is needed in locating a supplier of a detergent sanitizer solution. Two are listed here: Ecolab sells an approved version of the chemical called Triplet Plus Detergent Sanitizer. Environchem (1-800-526-6042) sells a product called Power 2 Chlorinated Concentrate. The chemical will only be found through a chemical company and not in local stores.
- Warewashing - Manual Warewashing, Sink Compartment Requirements
Observation: Employees are using a 2-compartment sink for warewashing. The 2-compartment sink has not been approved for this purpose.
Correction: Discontinue use of the 2-compartment sink for warewashing since it's use has not been approved by the regulatory authority. Start using a detergent sanitizer for the washing of dishes if a 3-compartment sink cannot be installed.
- Equipment - Good Repair and Proper Adjustment
Observation: GE fridge was observed in a state of disrepair and damaged. It is not maintaining cold holding temperatures of 41 F or less. NO potentially hazardous foods should be stored in this unit.
Correction: Repair the GE fridge 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 GE fridge, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
- Hand Drying Provision (repeated violation)
Observation: No disposable towels were provided at the hand washing lavatory in the breakfast area.
Correction: Hand drying devices such as individual disposable paper towels, a continuous towel system that supplies the user with a clean towel or heated air hand drying device must be provided at all hand washing lavatories to encourage proper hand washing and avoid employees to drying their hands on their clothing or other unclean materials
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02/28/2013 | Routine | |
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