Discussed the following with the CFM: (1) Storage of sanitizer spray bottle in the cafeteria area, (2) The lighting illumination intensity in the dry storage area.
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation*
Observation: Observed spoiled Romaine lettuce being stored in the RIR above good product.
Correction: Prevent cross contamination by holding damaged, spoiled or recalled products in a designated area that is separate from food, equipment, utensils, linens, and single-service and single-use articles.
- Equipment - Good Repair and Proper Adjustment
Observation: The following refrigeration units were observed in a condition that prevents necessary maintenance and easy cleaning: The Blue Bunny chest freezer observed with accumulation of frost build-up and in need of defrosting and the # 2, 3-dr RIF observed with ice build-up on the inside of the unit.
Correction: Repair the above mentioned equipment 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 above mentioned equipment, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
- Equipment - Good Repair and Proper Adjustment
Observation: The door gaskets to the # 2, 3-dr RIF were in poor repair.
Correction: Repair or replace the door gasket in accordance with the manufacturer's specifications.
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01/06/2016 | Routine | |
Discussed the following with the CFM: (1) Emergency plans/policy for major storms. (2) Ensure the lightening in the dry storage area is at 20 foot-candles. (3) Thawing methods. The kitchen was clean and organized. Temperature, cooling, and cleaning records are being maintained.
No violation noted during this evaluation. | 09/30/2015 | Routine | |
Overall, no visible signs of pest/rodents. Good hair restraints and glove use in place as well as temperature logs. Facility demonstrated prompt action in correcting discrepancies. Work order has been placed to correct dishwashing issues.
- Person in Charge
Observation: Employees are not properly trained in food safety as it relates to their assigned duties. EHS asked two food workers what the proper hot holding temperatures are for foods one worker stated 165F and another stated 140F. Hot holding temperatures are 135F and above in preventing pathogen growth.
Correction: Train all employees in food safety as it relates to their assigned duties.
- Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site)
Observation: Pork dunkers and popcorn chicken hot holding at improper temperatures on the serving line. PIC reheated foods above 165F requirement (pork at 180F and Chicken at 171F.
Correction: Discard the food and ensure 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)
Observation: Sliced peaches and pears observed sitting on counter to be served. Food items observed cold holding at improper temperatures. Recommended placing cans of fruit in refrigeration overnight prior to opening and maintain in refrigeration till serving time and/or place fruit containers on nice to maintain 41F and below. PIC replaced fruit containers with ones in refrigeration and placed fruit on counter in refrigeration to be cooled down based on time food worker stated foods were put out.
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.
- Equipment - Good Repair and Proper Adjustment
Observation: Reach in freezer #1 & #2 and the two ice cream freezers were observed in a condition that prevents necessary maintenance and easy cleaning. Observed ice build up inside units.
Correction: Repair the equipment 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 above mentioned equipment, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
- Warewashing Machines, Manufacturers' Operating Instructions
Observation: When timed, the rinse cycle of the mechanical warewashing machine did not meet the manufacturers guidelines. Observed rinse cycle shorter than data plate specs.
Correction: A rinse cycle time of 10 secs per the data plate must be maintained. Contact repair service to adjust the unit to ensure proper cleaning and sanitization of equipment and utensils.
- Warewashing - Mechanical Warewashing Equipment, Sanitization Pressure
Observation: The pressure gauge for the high temperature warewash machine was below 15 PSI. Observed psi between 8 and 10.
Correction: Immediately discontinue the use of the machine until it is operating in accordance with minimum requirements. The range for proper operation is between 15 and 25 PSI. 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.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils*
Observation: The following equipment food-contact surfaces were observed soiled to sight and touch: meat slicer.
Correction: Clean and sanitize these surfaces for food contact.
- Handwashing - Using a Handwashing Lavatory - No Other Purpose
Observation: Both handwash stations in the kitchen are being used as a dump station. Observed brown liquid and ice in both handwashing sinks.
Correction: The handwash facility identified above is to be used for washing hands only in order to prevent cross contamination.
- Critical: Sanitizer - Criteria/Chemicals for food contact* (corrected on site)
Observation: When tested the sanitizer solution concentration in the sanitizing buckets on the service line was > 400 ppm QUATS.
Correction: Utilize only sanitzer solution concentrations that meet the requirements of 40 CFR 180.940 when applying to food contact surfaces
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05/12/2015 | Routine | |
Discussed the following with the CFM: (1) Cooling methods, (2) Dented can policy, (3) Observations.
- Critical: Package Integrity* (corrected on site)
Observation: Food packages are not in good condition or the integrity of the package contents are not protected from adulteration or potential contaminants (ex: torn plastic packaging of hamburger buns.)
Correction: Discard or return to distributor any food packages that are not in good condition or the integrity of the package contents are not protected from adulteration or potential contaminants.
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site)
Observation: Spoiled or moldy hot dog buns were observed being stored with good bread product.
Correction: Prevent cross contamination by holding damaged, spoiled or recalled products in a designated area that is separate from food, equipment, utensils, linens, and single-service and single-use articles.
- Food Storage - Clean and Dry Location (corrected on site)
Observation: Food stored on the floor or food stored less than 6" above the floor.;Elevate food storage onto approved shelving with minimum 6" legs or casters.
- Equipment and Utensils - Durability
Observation: The plastic lid to the flour/sugar bin was noted cracked and no longer smooth or easily cleanable.
Correction: Remove this item from the facility and replace with an approved unit as needed. Equipment and utensils must be capable of maintaining their original characteristics in order to be easily cleaned and to prevent contamination of food.
- Equipment - Cooking and Baking Equipment (corrected on site)
Observation: The cavity of the microwave oven is observed soiled.
Correction: Using the manufacturer's recommended cleaning procedure, clean the microwave oven at least every 24 hours.
- Hand Drying Provision (corrected on site)
Observation: No disposable towels were provided at the hand washing sink near the mop room area.
Correction: 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 must 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
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01/30/2015 | Routine | |
*Health Permit renewed. Post with manager certification in customers' view. ** Numerous canned goods, spices, soup base, margarine,... 1-6 years old in storage. Use foods within manufacturer's safety time frames or discard. Do not refreeze liquid eggs once they have been thawed.
- Food Display
Observation: The pears on display are not protected from contamination.
Correction: Wrap fruits with edible peels before placing on serving line. 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*
Observation: Foods in Hobart refrigerator cold holding at improper temperatures.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
- Equipment - Good Repair and Proper Adjustment
Observation: Hobart refrigerator was observed in a state of disrepair and damaged.
Prep table legs and office window sill observed rusty.
Straw basket observed in disrepair.
Correction: Repair the refrigerator, table legs, and window sill to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability. Remove the damaged basket.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
Observation: Observed accumulations of mold, ice, or other soil on the following: ice cream freezer, Hobart freezers, Mc Call freezer.
Correction: Clean and sanitize these surfaces.
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09/18/2014 | Routine | |
Defrost the blue bunny ice cream unit, milk coolers, and the Hobart freezer #1.
- Food Storage - Prohibited Areas (corrected on site)
Observation: Food stored on the bottom shelf in the dish washing room with chemicals.
Correction: Relocate food storage to an approved area until the source of contamination is eliminated or removed.
- Thawing (corrected on site)
Observation: Improper methods used to thaw a container of beans. The container was relocated to the refrigerator during the inspection.
Correction: Thaw 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
- Nonfood Contact Surfaces
Observation: The nonfood contact surface of the sugar bin lid is cracked and several hot mitts are in poor condition.
Correction: Alter or replace these items to provide a surface that is free of unnecessary ledges, projections, and crevices.
- Warewash Machines, Temperature Measuring Devices (repeated violation)
Observation: The temperature measuring device (booster) for the (wash/rinse/sanitizing) tank of the warewashing machine is not operating properly.
Correction: Provide a functioning temperature measuring device at the (wash/rinse/sanitizing) compartment so employees can routinely monitor the water temperature. Do not use the dish machine until all required temperatures are maintained.
- Critical: Equipment - Food Contact Surfaces and Utensils (corrected on site)
Observation: The temperature measuring device probe was not observed cleaned and sanitized before use between testing of different food products.
Correction: Clean food contact surfaces of equipment and utensils between and after uses to prevent cross contamination.
- Physical Facilities in Good Repair
Observation: Cracked wall in space where cold holding units are located.
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: Floor under the dish washer, floor along the wall joints throughout the facility especially under the cooking equipment, under the ice machine and several cold holding units and walls in the mop room 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.
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06/03/2014 | Routine | |
Post manager certification with Health Permit in view.
- Food Storage - Clean and Dry Location
Observation: Flour observed stored on the floor.
Correction: Elevate all food storage onto approved shelving with minimum 6" legs or casters.
- Warewash Machines, Temperature Measuring Devices
Observation: The temperature measuring device for the sanitizing cycle at the warewashing machine is not operating properly.
Correction: Repair the temperature reading unit so employees can routinely monitor the water temperature.
- Equipment - Good Repair and Proper Adjustment
Observation: Two leaks observed under the warewashing machine.
Correction: Repair the warewashing machine to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability.
- Equipment - Good Repair and Proper Adjustment
Observation: Slicer blade on the vertical chopper observed in a state of disrepair.
Correction: Remove the cracked blade on the shredder attachment.
- Critical: Warewashing - Manual & Mechanical Warewashing Equipment, Chemical Sanitization - Temperature, pH, Concentration & Hardness* (corrected on site)
Observation: Quaternary Ammonium sanitizing solution used was not at an acceptable concentration(>400ppm today).
Correction: Adjust the sanitizing solution to 200 parts per million or otherwise identified by manufacturer's recommendations.
- Single-Service and Single-Use Articles, Use Limitation
Observation: Manufacturer containers(BBQ buckets) were observed reused for the storage of other foods.
Correction: Discontinue the reuse of manufacturer containers for any food storage. Provide approved reusable food storage containers designed for your food storage needs.
- Non-Food Contact Surfaces
Observation: Freezer door gaskets observed moldy.
Correction: Clean all surfaces at a frequency necessary to preclude accumulation of soil residues and mold.
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles
Observation: Single service item cases observed stored on the floor.
Correction: Store single service items in its original protective packaging or inverted in an approved dispenser at least 6" off the floor.
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02/05/2014 | Routine | |
Dishmachine surface temperature verified using a heat sensitive test strip. Correct above observation. Good temperature control observed during time of inspection. FDA Form 1-B left with the person in charge, recommend implementing Form 1-B or similar employee health information for staff and foodservice personnel throughout all of Chesapeake Schools.
- Equipment - Good Repair and Proper Adjustment
Observation: The front door/gasket to the mechanical dishmachine was observed leaking.
Correction: Repair the equipment to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability.
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09/20/2013 | Routine | |
Some freezers observed in need of defrosting. A work order has been put in for the steam table. Good temperature control observed during the time of inspection.
- Plumbing System Maintained in Good Repair
Observation: Plumbing connections under the right side steam table observed leaking.
Correction: Plumbing systems and components shall be maintained in good repair.
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05/07/2013 | Routine | |
Good temperature control observed. Quat sanitizer checked for proper concentration using the provided test strips.
No violation noted during this evaluation. | 01/16/2013 | Routine | |
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