Discussed the following with the person in charge (PIC):
1. Observed the employee health policy (FDA Form 1-B) signed by all foodservice staff and posted in the kitchen.
2. Observed time control records maintained and posted in the kitchen for the months of June and July 2015.
3. Observed the dishwashing machine temperature/sanitizer concentration logs (as agreed upon in the risk control plan) maintained and posted in the kitchen for the months of June and July 2015. Several dates on the log were not completed and the PIC stated that the staff that covers for her when she is off forgets to monitor the dishwashing machine and/or document the information on the log. Ensure that all staff are monitoring the dishwashing machine daily and documenting the results per the risk control plan that was completed on 2/25/15.
4. Food sources are PFG and Walmart (milk).
5. Discussed proper thawing procedures for TCS foods.
- Food Storage Containers - Identified with Common Name of Food
Observation: Unlabeled food containers such as cinnamon sugar, brown sugar, and powdered sugar.
Correction: Label working containers with the common name of its contents. Consumers may be allergic to certain foods or ingredients. The mistaken use of an ingredient when the consumer has requested that it not be used may result in severe medical consequences. Liquid foods and granular foods may resemble cleaning compounds. The mistaken use of food from an unlabeled container could result in chemical poisoning.
- Food Storage - Clean and Dry Location
Observation: Food stored less than 6" above the floor in the cabinet under the food prep countertop. The shelf is broken and therefore the food is no longer stored off the floor.;Elevate food storage onto approved shelving with minimum 6" legs or casters.
- Food Display
Observation: The food on display, salsa and hot sauce, is not protected from contamination. There is no lid for the salsa and hot sauce self service containers stored on the breakfast bar.
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.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Three bags of scrambled eggs in the reach-in cooler were cold holding at improper temperatures. The temperature was 54°F. The person in charge (PIC) stated that the eggs were not pulled from the freezer the previous day and therefore she had thawed them on the counter at room temperature. The PIC discarded all three bags.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
- Temperature Measuring Devices - Ambient Air and Water
Observation: The ambient air temperature measuring device (degrees F) located in the Frigidaire reach-in cooler is not accurate (the thermometer was broken).
Correction: Provide a temperature measuring device that is accurate within +/- 3 degrees Fahrenheit in the intended range of use.
- Kitchenware and Tableware (corrected on site)
Observation: Single-service articles (forks, spoons, and knives) not displayed so that the food- or lip-contact surfaces are protected from contamination. Observed these items displayed in a container with the food/lip contact surfaces upward at the breakfast bar.
Correction: Handle, display, or dispense single-service and single-use articles so the food- or lip-contact surface are protected from contamination.
- Critical: Toxics - Conditions of Use* (corrected on site)
Observation: Pesticides are not being applied by a certified applicator. Observed two cans of flying insect spray stored in the kitchen. The PIC stated that she sprays the trash cans in the kitchen to control the flies. The PIC removed the cans of spray from the kitchen and agreed to no longer use the spray.
Correction: Restricted used pesticides are to be applied by an applicator certified as defined in 7 USC 136(e) Certified Applicator, of the Federal Insecticide, Rodenticide Act, or a person under the direct supervision of a certified applicator. Contact your certified pest control applicator to provide fly control measures.
|
07/28/2015 | Routine | |
Follow up inspection. All violations observed corrected. EHS assisted PIC with written time control plan. EHS completed risk control plan (RCP) for cleaning and sanitizing
No violation noted during this evaluation. | 02/25/2015 | Follow-up | |
No food prep observed during inspection. Discussed employee health
- Critical: Time as a Public Health Control* (corrected on site) (repeated violation)
Observation: Observed milk, hard boiled eggs, waffle batter, and cream cheese, 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. PIC stated all food was brought out of temperature control between 6-6:30am and will be discarded at the end of breakfast at 10:00am.
Correction: Recommend discarding 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. PIC discarded food.
- Critical: Time as a Public Health Control* (repeated violation)
Observation: Observed no written procedures for the use of time as a public health control with potentially hazardous foods.
Correction: Recommend providing written procedures for the use of time as a public health control. The procedures must include the following steps or practices: a. Food must be marked with the time within which it must be cooked, served or discarded. b. The food is served or discarded within four hours from the time when the food is removed from temperature control c. Food in unmarked containers or packages, or for which the time expires is discarded and d. Written procedures are maintained in the food establishment and made available to the regulatory authority upon request e. Once time is implemented as a control measure for potentially hazardous food, no other measures may be substituted.
- Critical: Warewashing - Manual & Mechanical Warewashing Equipment, Chemical Sanitization - Temperature, pH, Concentration & Hardness* (corrected on site) (repeated violation)
Observation: Chlorine sanitizing solution used was not at an acceptable concentration. Observed chlorine sanitizer rinse in the dish machine at a concentration of 10 ppm.
Correction: Recommend immediately discontinuing the use of the machine until it is operating in accordance with minimum requirements. Initiate manual wash, rinse, and sanitize method to properly clean and sanitize equipment and utensils. To minimize workload you can move to all single service utensils. Recommend having dish machine serviced/ adjusted to deliver the chlorine sanitizer at a concentration of 50 -200 ppm. PIC setup sanitizer in 3 basin sink.
- Hand Drying Provision (corrected on site) (repeated violation)
Observation: Observed no disposable towels provided at the hand washing lavatory in the kitchen.
Correction: Recommend that 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 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
- Critical: Toxics - Common Name/working Containers of Toxics* (corrected on site) (repeated violation)
Observation: Observed multiple working containers of cleaning chemicals not properly labeled.
Correction: Recommend that working containers of toxic items are properly labeled with contents. Identification of these containers with the common name of the material helps prevent the dangerous misuse of the contents.
|
02/10/2015 | Risk Factor | |
Dish machine observed properly sanitizing. Time control log kept at front desk
No violation noted during this evaluation. | 11/21/2014 | Follow-up | |
Sysco is the supplier. Discussed employee health, ware washing, cold holding and time control. EHS provided Form 1B. Technician on-site at time of inspection fixing reach in freezer. Recommend cleaning bottom of reach in cooler where it appears batter has spilled.
- Critical: Demonstration of Knowledge*
Observation: Observed the person in charge (PIC) not demonstrate knowledge of foodborne disease prevention and the requirements of the regulations. Specifically the person in charge failed to state the required temperatures and holding times for the following conditions of potentially hazardous food: refrigerated storage, hot holding, and reheating. The PIC was not knowledgeable of requirements for using time as a public health control. PIC was unable to describe the reportable symptoms associated with foodborne illnesses and employee health. PIC was not able to explain the correct procedures for cleaning and sanitizing utensils and food contact surfaces.
Correction: Recommend training all individuals who work in the kitchen and oversee the facility's food operation. Recommend ensuring that 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)
Observation: Observed yogurt cold holding at improper temperatures
Correction: observed at 44-45 F in the reach in cooler. PIC stated these had been in the unit and was not sure why or how long they had been cold holding > 41 F.
- Critical: Time as a Public Health Control* (corrected on site)
Observation: Observed salsa, milk, cream cheese and butter 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. PIC stated these items were removed from refrigeration at 6:30am and are to be discarded each day after breakfast at 10:00am.
Correction: Recommend discarding 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
- Critical: Warewashing - Manual & Mechanical Warewashing Equipment, Chemical Sanitization - Temperature, pH, Concentration & Hardness*
Observation: Observed the chlorine sanitizing solution in the dish machine not at an acceptable concentration
Correction: observed at 10 ppm. Dish machine was not in use at time of observation.
- Critical: Toxics - Common Name/working Containers of Toxics* (corrected on site)
Observation: Observed two working containers of cleaners in the food prep area not labeled. Observed one container opened in the food prep area.
Correction: Recommend that working containers of toxic items are properly labeled with contents. Identification of these containers with the common name of the material helps prevent the dangerous misuse of the contents.
|
11/07/2014 | Routine | |
Dish machine observed working per data plate. No suds observed after rinse cycle. PIC primed dish machine for proper sanitizer concentration. Follow up inspection in ~30 days.
No violation noted during this evaluation. | 10/08/2014 | Follow-up | |
PIC to contact EHS when dish machine is serviced. Permit left with PIC.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: Observed the new dish machine in a state of disrepair and/or damaged. Observed excessive soap suds present after the rinse cycle.
Correction: Recommend having a technician service and/ or repair the dish machine 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.
Recommend that all dishes and utensils be cleaned and sanitized in the 3 basin sink until dish machine is serviced and corrected.
|
10/02/2014 | Follow-up | |
Follow up inspection to check new dish machine. Corrected violations: properly working chlorine test kit present. Discussed that all dishes and utensils must be sanitized in the 3 basin sink until dish machine is serviced and properly sanitizing. PIC to contact EHS when corrected for follow up.
- Temperature Measuring Devices (repeated violation)
Observation: Observed no temperature measuring device located in the Frigidaire freezer, GE chest freezer, and Maytag reach in freezer.
Correction: Recommend providing 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 - Good Repair and Proper Adjustment (repeated violation)
Observation: Observed the new dish machine in a state of disrepair and/or damaged. Observed chlorine sanitizer in the dish machine at a concentration too low, < 10 ppm.
Correction: Recommend having a technician service and/ or repair the dish machine 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.
Recommend that all dishes and utensils be cleaned and sanitized in the 3 basin sink until dish machine is operating per data plate. Chlorine was observed set up in the 3 basin sink at 100 ppm.
|
09/24/2014 | Other | |
Follow up inspection. Observed Form 1B posted and signed
- Temperature Measuring Devices (repeated violation)
Observation: Observed no temperature measuring device located in the Frigidaire freezer, GE chest freezer, and Maytag reach in freezer.
Correction: Recommend providing 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. PIC placed thermometer in the Frigidaire reach in cooler.
- Sanitizing Solutions, Testing Devices (repeated violation)
Observation: Observed no properly working test kit provided in the facility for monitoring the concentration of the chemical sanitizing solutions. Observed only a quaternary ammonium kit and no properly working chlorine test kit present.
Correction: Recommend obtaining an accurate chlorine (bleach) test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: Observed the dish machine in a state of disrepair and damaged. PIC stated dish machine was not properly working and would not turn off. PIC declined to run the dish machine to prevent any further damage to the machine. PIC was not aware of the status of repair for the dishmachine.
Correction: Recommend repairing the dish machine 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. If dishmachine is not to be repaired, then the equipment should be removed from the facility.
|
09/18/2014 | Follow-up | |
Sysco is the food supplier. All proteins are received precooked and are reheated to hot hold. All hot held food is discarded at end of service
- Critical: Employee Health*
Observation: Observed employees or applicants 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: Recommend having the license holder require employees or applicants to 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. EHS provided Form 1B and employee health information.
- Critical: Eating, Drinking, or Using Tobacco* (corrected on site)
Observation: Observed in use open drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils. Observed coffee cup stored in the food prep area.
Correction: Recommend that employees drink from a closed beverage container if the container is handled to prevent contamination of (1) The employee's hands (2) The container and (3) Exposed food clean equipment, utensils, and linens and unwrapped single-service and single-use articles. PIC discarded drink.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: Observed numerous time-temperature controlled for safety (TCS) foods on the bottom self of the True reach in cooler cold holding at improper temperatures. Foods on the upper shelves observed properly cold holding. Observed stacked boxes on the bottom shelves. Observed yogurt cold holding between 44-50 F, hard boiled eggs at 47 F, scrambled eggs between 44-52 F, and cream cheese at 45 F. No temperature logs were maintained and PIC was not aware how long the food had been cold holding > 41 F.
Correction: Recommend discarding the food and ensuring that potentially hazardous foods for cold holding are maintained at 41°F or below to inhibit the growth of harmful bacteria. Recommend not storing TCS food in boxes on bottom shelf where air flow maybe restricted. PIC discarded the food.
- Temperature Measuring Devices
Observation: Observed no temperature measuring device located in the Frigidaire reach in cooler and freezer, GE chest freezer, and Maytag reach in freezer.
Correction: Recommend providing 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. PIC placed thermometer in the Frigidaire reach in cooler.
- Sanitizing Solutions, Testing Devices
Observation: Observed no properly working test kit provided in the facility for monitoring the concentration of the chemical sanitizing solutions. Observed the chlorine test kit present not accurate in measuring the concentration of chlorine sanitizer.
Correction: Recommend obtaining an accurate chlorine (bleach) test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: Observed the dish machine in a state of disrepair and damaged. PIC stated dish machine was not properly working and would not turn off. PIC declined to run the dish machine to prevent any further damage to the machine. PIC was not aware of the status of repair for the dishmachine.
Correction: Recommend repairing the dish machine 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. If dishmachine is not to be repaired, then the equipment should be removed from the facility.
- Non-Food Contact Surfaces
Observation: Observed the nonfood contact surface of the inside shelves of the reach in coolers with accumulations of grime and debris.
Correction: Recommend cleaning. Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Critical: Equipment and Utensils - Before Use After Cleaning* (corrected on site) (repeated violation)
Observation: Observed the food-contact surfaces of equipment, dishes, and utensils not being sanitized after cleaning and before use. PIC stated dishes are cleaned with soap, rinsed, sanitized, and rinsed again before air drying. PIC stated dish machine is currently broken so 3 basin sink is being used.
Correction: Recommend after cleaning and rinsing of the food-contact surface, the surface shall be effectively sanitized before coming in contact with food and before use. PIC set up the 3 basin sink and observed chlorine at 100 ppm.
- Hand Drying Provision (corrected on site) (repeated violation)
Observation: Observed no disposable towels provided at the hand washing lavatory.
Correction: Recommend that 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, 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. PIC supplied clean towels. Recommend that a new clean towel be used each time an employee washes his or her hands.
|
09/09/2014 | Routine | |
Follow up. Observed single service utensils properly stored with handles up. Observed paper towels at the hand sink. Completed a risk control plan for cleaning and sanitizing dishes, utensils and equipment.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: Observed hard boiled eggs cold holding at improper temperatures
Correction: observed eggs at 56 F on the service line. PIC stated eggs were placed on the service line at 6:30am when breakfast began, temp. at 10:15am.
- Handwashing - Using a Handwashing Lavatory - No Other Purpose (repeated violation)
Observation: Observed the handwash station being used for purposes other than washing hands
Correction: observed food debris in the hand sink.
|
04/30/2014 | Follow-up | |
Sysco is the food supplier. All food is received pre-cooked. Discussed reheating and hot holding. No cooling of hot food
- Critical: Hands - When to Wash* (corrected on site)
Observation: Observed a food employee fail to wash his or her hands before donning gloves to engage in food preparation.
Correction: Recommend instructing 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.
- Thawing (corrected on site)
Observation: Observed improper methods used to thaw precooked, frozen omelettes and potatoes. Observed food thawing on the counter at room temperature.
Correction: Recommend thawing potentially hazardous foods by either of the following methods: 1. Under refrigeration that maintains food temperature at 41°F (45°F) 2. Completely submerged under running water at a temperature of 70°F or below with sufficient water velocity to agitate and float off loose particles in an overflow. Ready-to-eat food shall not exceed 41°F and raw animal foods shall not exceed 41°F for more than four hours 3. As part of the cooking process
- Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site)
Observation: Observed omelettes hot holding at improper temperatures. Observed a pan of omelettes sitting at room temperature on top of the countertop oven and at 114 F. PIC was not aware when these were reheated and/or how long they had been improperly hot holding.
Correction: Recommend discarding the food and ensuring that potentially hazardous foods for hot holding are maintained at 135°F or above to inhibit the growth of harmful bacteria.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: Observed salsa and omelettes cold holding at improper temperatures. Observed salsa at 73 F on the service line. Observed omelettes on counter top at 68 F. PIC stated salsa was removed from the refrigerator when breakfast began at 6:30am, and omelettes (received pre-cooked) were removed from the freezer at 7:30am, temp. taken at 9:15am.
Correction: Recommend relocating food to a refrigeration unit that is capable of maintaining food storage at 41°F or below. PIC placed omelettes in the oven to reheat/ cook. PIC placed salsa on 4 hour time control to be discarded at 10:00am (end of breakfast). Salsa was added to the written time control plan.
- Equipment - Good Repair and Proper Adjustment
Observation: Observed the dish machine in a state of disrepair and damaged. Observed the temperature on the dish machine not working. Observed the dish machine not properly sanitizing.
Correction: Recommend repairing the dish machine 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.
- Critical: Equipment and Utensils - Before Use After Cleaning* (corrected on site) (repeated violation)
Observation: Observed dishes and utensils not being properly cleaned and sanitized. Observed dishes in the dish machine, which was not properly working/ sanitizing. Observed the chlorine sanitizer in the dish machine at a concentration < 10 ppm. PIC stated the dish machine was not being used.
Correction: Recommend discontinuing use of the dish machine until it is serviced and fixed. Recommend calling technician to service dish machine. After cleaning and rinsing of the food-contact surface, the surface shall be effectively sanitized before coming in contact with food and before use. All dishes and equipment must be cleaned and sanitized in the 3 basin sink. PIC setup the 3 basin sink and chlorine observed at a concentration of 200 ppm. PIC posted sign on dish machine stating it was not to be used.
- Kitchenware and Tableware (corrected on site)
Observation: Observed single-service or single-use articles not handled, displayed, or dispensed so that the food- or lip-contact surfaces are protected from contamination. Observed single service utensils displayed with food/ lip-contact surface facing up.
Correction: Recommend handling, displaying, or dispensing single-service and single-use articles so the food- or lip-contact surface are protected from contamination.
- Handwashing - Using a Handwashing Lavatory - No Other Purpose (corrected on site)
Observation: Observed the handwash station being used for purposes other than washing hands. Observed food debris and equipment in the hand sink.
Correction: Recommend ensuring that the handwash facility is to be used for washing hands only.
- Hand Drying Provision (corrected on site)
Observation: Observed no disposable towels provided at the hand washing sink.
Correction: Recommend ensuring that 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, are 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
|
04/21/2014 | Routine | |
Observed the dish machine temperature gauge not working and unable to monitor the wash and rinse temperature of the dish machine. Recommend not using the dish machine until the temperature gauge is fixed and employees are able to monitor the wash and rinse temperature of the dish machine to ensure it meets data plate requirements. PIC stated all dishes and equipment will be cleaned in the 3 basin sink and set up the sinks. Reminded PIC to ensure that the hand sink is properly stocked with easily accessible soap and paper towels or drying device.
- Critical: Equipment and Utensils - Before Use After Cleaning* (corrected on site) (repeated violation)
Observation: Observed dishes and utensils not being properly sanitized before use and after cleaning. Observed chlorine sanitizer in the 3 basin sink at a concentration too low
Correction: observed at < 50 ppm.
|
11/12/2013 | Follow-up | |
Sysco is the supplier. Breakfast hours are 6:30 - 10am M-F and 7-10:30am on weekends. Menu includes sausage patties, breakfast burritos, potatoes, biscuit and gravy, omelettes, waffles, cereal, fruit, and pastries. All proteins and scrambled eggs are received pre-cooked, frozen and thawed under refrigeration. All hot foods are discarded, no cooling. Discussed reheating. Discussed employee health
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: Observed yogurt and scrambled eggs in the True reach in cooler cold holding at improper temperatures
Correction: observed yogurt at 48- 51 F and eggs at 49- 51 F. PIC was not aware how long these items had been cold holding above 41 F. Observed reach in cooler at 50 F at start of inspection and at 36 F at end of inspection.
- Temperature - Food Temperature Measuring Devices - Provided
Observation: Observed the person in charge not able to provide a food temperature measuring device.
Correction: Recommend obtaining at least one food temperature measuring device so employees can properly monitor the temperature of food items in the establishment.
- Sanitizing Solutions, Testing Devices (repeated violation)
Observation: Observed no properly working test kit provided in the facility for monitoring the concentration of the chemical sanitizing solutions.
Correction: Recommend obtaining 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.
- Critical: Equipment and Utensils - Before Use After Cleaning* (corrected on site) (repeated violation)
Observation: Observed utensils and equipment not being sanitized before use and after cleaning. Observed chlorine sanitizer at the 3 basin sink less than or equal to 10 ppm.
Correction: Recommend adjusting the concentration of chlorine sanitizer to 50-200 ppm so that dishes, utensils and equipment are properly sanitized before use and after cleaning.
|
09/10/2013 | Routine | |
Breakfast was over at time of inspection. PIC stated that a chlorine test kit had been ordered. EHS assisted with a written time control plan for milk, cream cheese and butter
- Person in Charge (repeated violation)
Observation: Observed no means to verify that employees are trained on the employee health policy and their responsibility to report to the person in charge certain symptoms, diagnosed illnesses and exposures associated with foodborne illness.
Correction: Recommend documenting training to verify that employees are trained on the employee health policy. EHS provided Form 1B.
- Sanitizing Solutions, Testing Devices (repeated violation)
Observation: Observed no chemical test kit provided in the facility for monitoring the concentration of the chemical sanitizing solutions.
Correction: Recommend obtaining 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.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: Observed physical facility in need of cleaning at the wall/ caulking behind the 3 basin sink and the cabinet area under the 3 basin sink..
Correction: Recommend cleaning. 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.
|
04/15/2013 | Follow-up | |
Sysco is supplier. Breakfast hours are M-F 6:30am-10:00am and Sat-Sun 7:00 - 10:30am. Menu includes pastries, cereals, potatoes, egg burritos, sausage, french toast, scrambled eggs, fruit, and yogurt. All hot held items (eggs, sausage, potatoes, french toast) are received pre-cooked and most are frozen. Items are thawed under refrigeration and reheated for hot holding. No cooling. Discussed cold hold, hot hold and reheating temperatures and provided hand outs. Discussed no bare hand contact with ready to eat foods
- Person in Charge (repeated violation)
Observation: Observed no means to verify that employees are trained on the employee health policy and their responsibility to report to the person in charge certain symptoms, diagnosed illnesses and exposures associated with foodborne illness.
Correction: Recommend documenting training to verify that employees are trained on the employee health policy. EHS provided Form 1B.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: Observed milk and cream cheese cold holding at improper temperatures on the breakfast line. Observed milk at 52 F and cream cheese at 72 F. Per the PIC both items were removed from refrigeration and placed on the breakfast line at 6:15am.
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below and discard any time-temperature controlled for safety (TCS) food/ drink improperly cold holding for 4 or more hours. PIC relocated the cream cheese to the reach in cooler and marked the milk with a 4 hour discard time (10:15am).
- Sanitizing Solutions, Testing Devices
Observation: Observed no chemical test kit provided in the facility for monitoring the concentration of the chemical sanitizing solutions.
Correction: Recommend obtaining 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.
- Equipment - Good Repair and Proper Adjustment
Observation: Observed the temperature gauge on the dish machine in a state of disrepair and not properly working.
Correction: Recommend repairing the temperature gauge 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 gauge, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
- Critical: Equipment and Utensils - Before Use After Cleaning* (corrected on site)
Observation: Observed dishes and utensils not being sanitized before use and after cleaning. Observed the chlorine sanitizer in the chemical dish machine at a concentration too low
Correction: observed at or less than 10 ppm.
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles (repeated violation)
Observation: Observed utensils stored with the lip contact surface up and not protected from contamination.
Correction: Recommend storing utensils inverted with the handle up to prevent contamination.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: Observed physical facility in need of cleaning at the wall/ caulking behind the 3 basin sink and the cabinet area under the 3 basin sink..
Correction: Recommend cleaning. 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.
|
04/11/2013 | Routine | |
Restaurant representatives - add corrected or new information about Country Inn & Suites,Janum Llc, 16250 International St, Doswell, VA 23047 »