Clean and orderly facilities
Effective sanitization processes in effect
Safe food handling practices observed
- Critical: Time as a Public Health Control* (corrected on site)
Observation: Cafeteria TCS foods for which time rather than temperature is being used as a control was not labeled or otherwise marked with a 4 hour cook, serve or discard by time.
Correction: Discard food that is not cooked and served or served if ready-to-eat within 4 hours from the point in time when the food is removed from temperature control. Clearly label or otherwise mark the food with a 4-hour cook-serve or serve by time.
- Equipment - Fixed Equipment, Spacing or Sealing
Observation: The hand sinks are not sealed to adjoining equipment or walls.
Correction: Seal the unit to adjoining equipment or walls since it is exposed to spillage or seepage.
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12/23/2015 | Routine | |
Notes:
1. Make sure all staff are completely clear on the time control policy on foods out in the doctor's lounge or the cafeteria area. Any item removed from refrigeration triggers the beginning of the 4 hour hold time before any leftovers must be consumed or discarded.
2. Suggest pre-chilling cans of tuna the night before making it. Using all pre-chilled ingredients erases the need for significant cooling upon mixing of ingredients.
3. The booster heater in the dish machine is being replaced 7/1/15. PIC stated as a back-up a chlorine final rinse was added to the machine a few weeks ago as an extra precaution.
4. Suggest re-installing an air curtain on the refrigerated truck. If working in the truck, cut it off temporarily and shut the worker in to help stabilize temperature fluctuations.
5. Make sure all fish are removed from packaging or cut a slit in the package upon removing it from the freezer for thawing.
- Critical: Cooling* (corrected on site)
Observation: Ambient temperature or pre-chilled tuna salad not being adequately cooled to prevent the growth of harmful bacteria. Prepared at 8 am and still measured at 51-63 F 8 hours later.
Correction: Cool potentially hazardous foods prepared from pre-chilled ingredients or ingredients at ambient temperature to 41°F or below within 4 hours. A longer time for cooling allows an ideal situation for bacterial growth. This has been shown to be the major contributing factor in many foodborne illnesses.
- Critical: Food - Potentially Hazardous Food - Cold Holding*
Observation: Yogurt, milk, tuna salad, individual cups of cream cheese, and tuna salad 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.
- Critical: Time as a Public Health Control* (corrected on site)
Observation: Salad bar items that were in the doctor's lounge during lunch service were found rewrapped and on a cart in the WIC. Items for which time rather than temperature is being used as a control cannot be returned to refrigeration for later use after being cooled down.
Correction: Discard food that is not cooked and served or served if ready-to-eat within 4 hours from the point in time when the food is removed from temperature control. Clearly label or otherwise mark the food with a 4-hour cook-serve or serve by time.
- Temperature Measuring Devices
Observation: There was no temperature measuring device located in the doctor's lounge RIC.
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 - Non-Food Contact Surfaces and Utensils (corrected on site)
Observation: Surfaces of the soda dispenser nozzles in the doctor's lounge were observed soiled with accumulations of grime and debris.
Correction: Clean the surface of soda dispenser nozzles 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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06/30/2015 | Routine | |
Adequate thermometer, 3-vat setup, quaternary ammonia sanitizer, test kit, and hi-temperature dish machine. Employee health policy reviewed and already in place.
Dish machine was broken down for draining. Review of temperature logs and test strips showed it had measured at 160 F+ on the final rinse twice today.
Sanitizer was mixed in 92 F water and so could not be accurately tested. Currently measured at 400 ppm+. Remix with cool water and if the solution still tests above 400 ppm have the dispenser recalibrated.
Reviewed the distinction of commercially made foods versus ready-to-eat foods. The facility makes its own tuna salad, chicken salad, and egg salad (with some precooked ingredients). The shelf life of these items is only 7 days.
Limit the time that temperature control for safety foods are out for use/prep.
Review proper hand washing procedures with all staff.
- Critical: Hands - When to Wash*
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. Chef observed entering the kitchen with a shopping bag, putting on gloves, opening a package of raw steaks, and putting them on the grill. Hands were never washed.
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 - Hot Holding* (corrected on site)
Observation: Steamed green beans hot holding at improper temperatures on the serving line prior to service.
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* (corrected on site)
Observation: Cart of temperature control for safety foods pulled out of the WIC for use, and all food items were still on the cart one hour later All foods on the cart were cold holding at improper temperatures
Correction: All product on the cart was dicarded. Keep all temperature control for safety foods under refrigeration until immediately needed.
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10/30/2014 | Routine | |
Adequate thermometer, 3-vat sink setup, quaternary ammonia sanitizer, hi-temperature dish machine, and test kit. Reviewed employee health.
Notes
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: Ponding of water present on the bottom shelf of the refrigerator portion of Traulsen #6.
Correction: Repair the leak 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 cooler, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
- Critical: Backflow Prevention, Air Gap* (corrected on site)
Observation: An air gap between the water supply outlet and the flood rim level of the left compartment of the 3-vat sink is not observed. Sprayer hose observed submerged in water. If this direct connection exists between the drinking water system and a source of contaminated water during times of negative pressure, contaminated water may be drawn into and foul the entire system.
Correction: Provide an air gap with a diameter that is at least twice the diameter of the water supply inlet and not less that 1 inch for proper backflow prevention by the air gap.
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03/18/2014 | Routine | |
Adequate thermometer, 3-vat setup, high-temperature dish machine, quaternary ammonia sanitizer buckets, and test kit. Reviewed employee health.
The interior WIC units are functioning very well with no overstocking and good air flow in the units.
Suggest looking into installing some sort of air curtain on the refrigerated truck to help reduce the immediate loss of cool air whenever the door on the truck is open. Staff have been told to actually shut the truck off if they are going to be in the unit for over 5 minutes with the door open to help cut down on the stress on the unit. When the inspector first arrived the truck had been open quite a bit and was holding at 68-70 F. The door was closed and the unit was given 45 minutes to recover. Product temperatures of raw meats in the truck were measured at under 41 F, and air temperature of the truck measured at 46.5 F after the inspector had been in the unit for several minutes. The truck is set to hold a temperature of 32 F.
Install hooks for the sprayer used at the 3-vat sink and the two sprayers along the dish machine line area. Sprayers should never be submerged in any sort of water to prevent the potential of backflow/back siphonage.
- Equipment - Good Repair and Proper Adjustment
Observation: No hooks/hanging devices were present to prevent sprayer hoses from being submerged in water when not in use at the 3-vat sink and along the dish machine cleaning/scraping of plates area.
Correction: Install some sort of hook/hanging device to keep the sprayers out of reach of water when not in use.
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07/10/2013 | Routine | |
Adequate thermometer, 3-vat setup, hi-temp dish machine, quaternary ammonia sanitizer buckets, and test kits. Reviewed employee health.
Facility still has a refrigerated truck on site for daily use and it holding adequate temperatures, relieving stress on the two main WIC units. Excellent temperature control today of all refrigeration.
Facility does not cool down and hold on to any leftovers on the serving line or food that is put out in the cafeteria.
No violation noted during this evaluation. | 01/07/2013 | Routine | |
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