Since previous inspection visit this facility has replaced the plastic food preparation sink with a more appropriate stainless sink. Also, since previous inspection, the facility has added a used oil container provided by Valley Protein, and discontinued the practice of dumping mop water on the asphalt near the back door. These changes have vastly improved the outdoor area, providing a much cleaner appearance. Thanks to management for attending to these matters.
- Food Display
Observation: The food on the self serve line is not protected from contamination.
Correction: Protect food on display by the use of packaging - counter, service line, or salad bar food guards - display cases - or other effective means to prevent contamination.
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12/07/2015 | Routine | |
During the follow-up visit on 5/26/15, management indicated that the facility will close when school ends after this week. During the period of school closure the food prep sink addressed during the previous inspection (violation of section 2180) will be replaced.
- Utensils - In-Use - Between-Use Storage (repeated violation)
Observation: The ice scoop in the ice make machine was observed with the handle lying in the ice.
Correction: This ice scoop will be stored in a clean and sanitary container when in use.
- Cooling, Heating, and Holding Capacities (repeated violation)
Observation: The Continental refrigerator was overstocked and is not sufficient in capacity to meet the food storage demands of the establishment.
Correction: Provide additional refrigeration as necessary to maintain food items at regulatory temperature requirement. Overstocked equipment does not allow for proper air circulation and/or heat transfer. Improper food storage temperatures are a major contributing factor to foodborne illness.
- Critical: Plumbing - Approved System and Cleanable Fixtures* (repeated violation)
Observation: The plastic sink that was initially installed as a utility sink is now being used as a food preparation sink.
Correction: The plastic sink installed as a utility sink will be removed from the premises, and a stainless sink installed in its place. The new sink must meet the regulation requiring that the sink drain not be directly plumbed to the sewage system.
- Refuse - Storage Areas, Redeeming Machines, Receptacles and Waste Handling Units, Location (repeated violation)
Observation: Grease and other refuse water is being dumped on the ground outside the rear door.
Correction: The practice of dumping grease and other refuse water will be discontinued.
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05/26/2015 | Follow-up | |
Discussed requirements for a proper food preparation sink. Discussed problems with refrigeration temperatures and possible corrective measures. Discussed plans for major remodel of kitchen and requirement that an application for a Plan Review be submitted immediately prior to such remodel.
- Utensils - In-Use - Between-Use Storage
Observation: The ice scoop in the ice make machine was observed with the handle lying in the ice.
Correction: This ice scoop will be stored in a clean and sanitary container when in use.
- Critical: Food - Potentially Hazardous Food - Cold Holding*
Observation: Several foods in the 2 door Continental refrigerator were observed at temperatures above the regulatory cold hold limit.
Correction: Some foods were removed from this unit and placed in another unit to help air circulation in the Continental refrigerator. Another refrigeration unit will be purchased in order to achieve more refrigeration capacity for this facility.
- Cooling, Heating, and Holding Capacities
Observation: The Continental refrigerator was overstocked and is not sufficient in capacity to meet the food storage demands of the establishment.
Correction: Provide additional refrigeration as necessary to maintain food items at regulatory temperature requirement. Overstocked equipment does not allow for proper air circulation and/or heat transfer. Improper food storage temperatures are a major contributing factor to foodborne illness.
- Critical: Plumbing - Approved System and Cleanable Fixtures*
Observation: The plastic sink that was initially installed as a utility sink is now being used as a food preparation sink.
Correction: The plastic sink installed as a utility sink will be removed from the premises, and a stainless sink installed in its place. The new sink must meet the regulation requiring that the sink drain not be directly plumbed to the sewage system.
- Refuse - Storage Areas, Redeeming Machines, Receptacles and Waste Handling Units, Location
Observation: Grease and other refuse water is being dumped on the ground outside the rear door.
Correction: The practice of dumping grease and other refuse water will be discontinued.
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05/14/2015 | Routine | |
At time of inspection 2 previous violations observed as a having been corrected - date marking and reuse of table ware
- Critical: Demonstration of Knowledge* (repeated violation)
Observation: The person in charge failed to state the minimum cook temperatures and times for potentially hazardous food.
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: Demonstration of Knowledge* (repeated violation)
Observation: The person in charge failed to explain the responsibility, rights, and authorities assigned by this Regulation to the (a) food employee, (b) person in charge, and (c) regulatory authority.
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* (repeated violation)
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
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10/23/2014 | Follow-up | |
Discussed observations and inspection report with the person in charge
Provided food safety educational materials
NOTE: Please monitor Delfield refrigerator closely to ensure that the temperature of the unit holds temperature at 40F or below otherwise lower the temperature of the unit or have a technician look at the unit
- Critical: Demonstration of Knowledge*
Observation: The person in charge failed to explain the responsibility, rights, and authorities assigned by this Regulation to the (a) food employee, (b) person in charge, and (c) regulatory authority.
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: Demonstration of Knowledge*
Observation: The person in charge failed to state the minimum cook temperatures and times for potentially hazardous food.
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.
- Person in Charge
Observation: Customers reusing tableware at the self-service salad bar or buffet.
Correction: Ensure consumers are notified that clean tableware is to be used when they return to self-service areas.
- Critical: Employee Health*
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: Hands - Preventing Contamination from Hands* (corrected on site)
Observation: Employees observed handling ready-to-eat (RTE) food with their bare hands.
Correction: Provide suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment to handle RTE food to prevent contamination from hands.
- Utensils - In-Use - Between-Use Storage (corrected on site)
Observation: In-use utensils improperly stored between use.- cambro
Correction: Store in-use utensils or dispensing utensils in one of the following manners: 1) In the food with their handles above the top of the food and the container. 2) In food that is not potentially hazardous with their handles above the top of the food within containers or equipment that can be closed. 3) On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized every 4 hours. 4) In running water of sufficient velocity to flush particulates to the drain. 5) In a clean, protected location if the utensils are used only with a food that is not potentially hazardous. 6) In a container of water if the water is maintained at a temperature of at least 135°F.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking*
Observation: The prepared ready-to-eat (RTE) @FOOD@ in the refrigeration unit is not properly dated for disposition.
Correction: Mark the name and "consume by" date on the container of RTE foods at the time of preparation if the food is to be held for more than 24 hours. If the food is held at 41°F or below the food shall be served or sold within 7 calendar days. Some harmful bacteria continue to grow even at refrigeration temperatures so limiting the amount of time in storage limits the amount of growth allowed for these bacteria.
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10/08/2014 | Routine | |
Clean facility kitchen
Refrigeration temperatures within required limits
Use of food gloves observed
Proper thawing procedure noted
NOTE:
1. Please ensure the separation of foods for kitchen use and that of staff/students - issue discussed with the person in charge
2. Date mark foods at time of preparation or if foods are not consumed within 24 hours
No violation noted during this evaluation. | 02/20/2014 | Routine | |
Facility kitchen appeared clean with clean food contact surfaces noted.
Food gloves and pH sanitizer test kit observed
Temp log maintained with daily entries
Good separation of foods in cooler and dry storage area
NOTE:
1. Remember to date mark foods at time of breaking the hermetic seal of a food container of if foods are not consumed within 24 hours
No violation noted during this evaluation. | 11/14/2013 | Routine | |
This was a pre-opening inspection.
All issues pertaining to to the facility kitchen were addressed and corrected prior to the pre -opening inspection
Refrigeration units were well within required limits
Need a copy of the occupancy permit by next inspection
Provided food safety handouts and documentation.
Next inspection within 30 days - this will be a routine inspection
Suggest to paint the base of the mop sink and to have spare thermometers for the refrigeration units
- Toilet Room Receptacle Covered
Observation: There is no cover to the feminine napkin refuse container in the ladies room stall.
Correction: Provide a cover to the feminine napkin refuse container in the ladies room stall.
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10/29/2013 | Pre-Opening | |
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