- Critical: A customer self-service operation offering ready to eat foods did not provide proper utensils. Observed self serve fruits without a proper method for residents to grab fruits without using bare hand contact.
To prevent contamination, consumer self-service operations for ready-to-eat foods shall be provided with suitable utensils or effective dispensing methods that protect the food from contamination. Provide an alternative (tissue paper, tongs, individually wrapped fruit) so that consumers can obtain fruit without contaminating other food in display.
- Equipment is not approved by a recognized testing agency. Observed brown homestyle refrigerator in the cafe and white homestyle microwave in the main kitchen in use.
Food equipment that is acceptable for use in a FSO or RFE shall be approved by a recognized food equipment testing agency. When these appliances are no longer in working order replace with commercial NSF approved appliances.
- Equipment and/or components are not maintained in good working order. Observed homestyle refrigerator in cafe not properly holding temperature (51F).
Equipment shall be maintained in a state of repair and condition that meets the requirements specified under rules 3717-1-04 and 3717-1-04.1 of this code. Operator contacted maintenance and was advised on not holding any TCS foods in this unit until temperature was holding at 41F or below and equipment is repaired.
- Critical: The handwashing sink was not easily accessible. Handwashing sink in cafe was blocked with dishes.
To ensure frequent and proper handwashing, a handwashing sink shall be maintained so that it is accessible at all times for employee use. Keep handwashing sink free of dishware so that it is accessible for employees.
- Observed no supply of hand cleaning liquid, powder or bar soap at the handwashing sink(s). Observed no hand soap at hand sink.
To ensure proper cleaning of hands, each handwashing sink or group of two adjacent handwashing sinks shall be provided with a supply of hand cleaning liquid, powder, or bar soap.
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11/10/2015 | Standard Inspection |
- The person in charge properly applies restrictions and exclusions for ill employees. As discussed.
- Observed no supply of hand cleaning liquid, powder or bar soap at the handwashing sink(s). Observed no hand soap or paper towels at cafe handwashing sink.
Each handwashing sink or group of two adjacent handwashing sinks shall be provided with a supply of hand cleaning liquid, powder, or bar soap.
- Observed food employee washing hands when required. In main kitchen
- Observed food employee washing hands prior to donning single use gloves. In main kitchen
- The person in charge is Certified in Food Protection
- The operation was serving pasteurized juices to highly susceptible population.
- Foods are received from the following sources: GFS
- Observed ready to eat time/temperature controlled for safety foods being properly date marked, and discarded when required.
- Observed raw animal foods separated from ready to eat foods during storage, preparation, holding, and display.
- Toxic materials are properly identified and stored.
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11/10/2015 | Critical Control Point Inspection |
| No violation noted during this evaluation. | 05/14/2015 | Standard Inspection |
| No violation noted during this evaluation. | 05/14/2015 | Critical Control Point Inspection |
Employees knowledgeable to exclusions and restrictions
Employees changed gloves as needed and washed hands as necessary
Ready to eat foods were handled with proper glove, utensil use
Employees knowledgeable to food safety questions
Food products received from approved sources
PHF's were cold held, hot held, thawed and date marked properly. Discussed cooking, cooling and reheating
Raw animal foods were properly stored in a manner to prevent cross contamination
FSO serves eggs per order but eggs are pasteurized. No other food products are served in a raw or undercooked form
Chemicals are properly stored in a manner to prevent chemical contamination
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12/18/2014 | Critical Control Point Inspection |
| No violation noted during this evaluation. | 12/18/2014 | Standard Inspection |
| No violation noted during this evaluation. | 06/12/2014 | Standard Inspection |
Employee knowledgeable to exclusions and restrictions
Employee washed hands as needed and changed gloves as necessary
Ready to eat foods were handled with proper glove, utensil use
Employees knowledgeable to food safety questions regarding facility
Food products received from approved sources
PHF's were cold held, hot held, cooled, thawed and date marked properly. Discussed cooking and reheating procedures
Raw animal foods were properly stored in a manner to prevent cross contamination
FSO does not serve animal foods in a raw or undercooked form
Chemicals were properly stored in a manner to prevent chemical contamination
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06/12/2014 | Critical Control Point Inspection |
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