Discussed with the Person-in Charge:
Separate catering company owns the 3 compartment sink.
Abbreviations: PIC-Person-in Charge, IT-Internal Temperature, ST-Surface Temperature, WIC-Walk-in Cooler, WIF-Walk-in Freezer, RIC-Reach-in Cooler
- Equipment - Good Repair and Proper Adjustment (corrected on site)
Observation: Observed the sanitizer not being dispensed in the 3 compartment sink. EHS instructed the PIC on how to use bleach as a sanitizing agent and left some test strips until the sanitizer dispenser is fixed.
Correction: Repair the sanitizer dispenser to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability.
- Equipment - Non-Food Contact Surfaces and Utensils
Observation: Surfaces of the upsplash of the coffee maching (corrected) and nozzles to the juice dispenser were observed soiled with accumulations of grime and debris.
Correction: Clean the surface of equipment at any time when contamination may have occurred, at least every 24 hours, before restocking the consumer self-service equipment/utensils, or per manufacturer specifications.
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02/05/2016 | Routine | |
Breakfast is served from 6am - 9am with a limited menu including, milk, cold cereal, bagels, and baked goods.
Abbreviations: PIC – Person in Charge, RIC – Reach-in Cooler, WIC – Walk-in Cooler, RIF – Reach-in Freezer, WIF – Walk-in Freezer, IT- Internal Temperature, ST – Surface Temperature
- Handwashing Cleanser - Availability (corrected on site)
Observation: Soap was not provided at the hand washing sink. PIC provided soap during the inspection.
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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02/24/2015 | Routine | |
Overall facility observed to be clean and in good repair.
Facility's menu no longer includes cooking of eggs or omelettes. Menu now is restricted to waffles, boiled eggs, cold cereals and baked goods only.
Discussed the use of time as a public health control for the boiled eggs. Extra eggs are discarded after each breakfast. Breakfast runs from 6 AM until 9 AM.
- Critical: Demonstration of Knowledge* (corrected on site)
Observation: The person in charge failed to state the required temperatures and holding times for the following conditions of potentially hazardous food: (1) Refrigerated storage.
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: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: Milk (49'F) cold holding at improper temperatures in the reach in cooler. Also observed trays of cream cheese and whipped butter on the customer service line at room temperature (68'f). The door to the reach in cooler was not properly closed at the start of the inspection. At the end of the inspection, when the door had been closed for awhile, milk temperature had dropped to 45'F. PIC placed the whipped butter on ice and agreed to place only small amounts on the line each day and replace as necessary.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
- Temperature Measuring Devices (repeated violation)
Observation: There was no temperature measuring device located in the reach in cooler.
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.
- Temperature - Food Temperature Measuring Devices - Provided
Observation: The person in charge could not provide a working food temperature measuring device. The battery in the provided digital thermometer was not functioning.
Correction: Obtain at least one food temperature measuring device so employees can properly monitor the temperature of food items in the establishment.
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles (corrected on site)
Observation: Single service items observed unprotected from contamination. Observed a stack of single service plates stored with the food contact surface facing upward.
Correction: Store single service items in its original protective packaging or inverted in an approved dispenser.
- Handwashing - Using a Handwashing Lavatory - No Other Purpose (corrected on site)
Observation: The handwash station at the food preparation area is being used for purposes other than washing hands. Observed a small pan resting in the hand sink. According to the Person in Charge, the pan had been soaking in the sink.
Correction: The handwash facility identified above is to be used for washing hands only
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12/05/2013 | Routine | |
The above observations and the following were discussed with the person in charge:
-Employee health policy discussed.
-Paper towels need to be placed in the paper towel dispenser. Employees are reaching across foods to obtain paper towels that are stored next to the grill.
-Cover the light bulb in the mop room.
The PIC could properly demonstrate the correct procedures for washing, rinsing and sanitizing dishes and could also state proper cold holding temperatures, great job!
Food Sources Approved.
Abbreviations: PIC: Person in Charge, WIC: Walk in Cooler, RIC: Reach in Cooler, RIF: Reach in Freezer, ST: Surface Temperature, IT: Internal Temperature, PT: Prep Table, WIF: Walk in Freezer, HH: Hot Holding, CH: Cold Holding, MB: Milk Box
- Critical: Hands - When to Wash* (corrected on site)
Observation: A food employee failed to wash his or her hands before engaging in food preparation, after touching bare human body parts, after coughing, sneezing, eating, after handling soiled utensils or after engaging in any activity which may have contaminated his/her hands. Observed an employee cracking shell eggs to be placed on the grill and not washing her hands before continuing to prepare foods.
Correction: Instruct food employees to clean their hands and exposed portions of their arms immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service and single-use articles and during food preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing task.
- Critical: Food - Potentially Hazardous Food - Cold Holding*
Observation: The whipped butter was observed to be cold holding at improper temperatures. Observed a large amount of whipped butter stored over ice in a stainless steel container. The butter was measured at 72'F and stated that it must be refrigerated. The PIC keeps this butter after the breakfast is over and places it back in the walk in cooler to be used the next day.
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.
- Temperature Measuring Devices
Observation: There was no temperature measuring device located in the small reach in cooler on the counter.
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 (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 bleach sanitizing test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
- Equipment - Fixed Equipment, Spacing or Sealing
Observation: The handsink in the front is no longer sealed to adjoining equipment or walls.
Correction: Seal the unit to adjoining equipment or walls since it is exposed to spillage or seepage.
- Physical Facilities in Good Repair
Observation: The following areas are not maintained in good repair: 1. observed holes in the walls in the mop room 2. the tiles are no longer sealed to the wall in the mop room.
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: The floors in the mop room and under the 3 compartment sink 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.
- Pests - Removing Dead or Trapped Birds - Insects, Rodents, and other Pests
Observation: Dead or trapped pests were found in the control devices located throughout the kitchen.
Correction: Remove dead or trapped birds, insects, rodents, and other pests from control devices and the premises at a frequency that prevents their accumulation, decomposition, or the attraction of pests.
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12/05/2012 | Routine | |
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