Jul 28, 2010 (Follow-up)

Jul 20, 2010 (Complaint)

• Management awareness; policy present
  Employee applicant health reporting and agreement forms issued and discussed at call once forms have been reviewed and signed by food employees (form 2) Keep forms on file for review by inspectors at the time of inspection.
• Management awareness; policy present
  Observed employee with an open lesion on arm above the wrist, lesion shall be protected by an impermeable cover.
• Hands clean and properly washed
  Observed improper glove change, lack of proper handwashing throughout. Manager instructed employees to properly wash hands before applying gloves at call. (Corrected On Site)
• Adequate handwashing sinks properly supplied and accessible
  Establish a handwashing station in the ware wash / dishwashing station providing handwash signage soap and towels in order to provide proper handwashing.
• Adequate handwashing sinks properly supplied and accessible
  Provide handwash signage at the service line handsink in order to notify food employees to properly conduct handwashing.
• Food-contact surfaces: cleaned & sanitized
  Clean and sanitize the interior of ice machine, pink slime present, clean single service, single use storage shelving units, debris present.
• Proper cold holding temperatures
  Observed improper cold holding of potentially hazardous food items. Food items maintained in the danger zone. Cold food (PHF's) must be maintained at or below 41 degrees F to prevent the growth of pathogens. Observed improper hot holding temperatures located in the warming drawers at call, food items discarded at call. (Corrected On Site)
• Toxic substances properly identified, stored, used
  Chemical bottles stored in the warewash area, labeled at call. (Corrected On Site)
• Proper cooling methods used; adequate equipment for temperature control
  Observed open display (salad) reach in refrigeration units not in proper working condition, maintaining temperatures above 41 degrees F at call. Service / repair units. Salad display units, unit 1 - 45 degrees F. Unit #2 - 59 degrees F. Observed service line warming drawers maintained in the danger zone, units maintained below 140 degrees F. Adjust thermostat to maintain holding temperatures at or above 140 degrees F.
• Food properly labeled; original container
  Once food items such as food items received on a daily basis from the commissary are removed from their original container / package, the containerr shall be identified with the common name of the food. Label tea container. (Corrected On Site)
• Insects, rodents, & animals not present
  Observed fly zapper installed above the kitchen prep area. Install device in a kitchen location away from food preparation so that dead insects and fragments are prevented from falling on exposed food, clean equipment, utensils and unwrapped single use single service articles.
• Personal cleanliness
  Observed food employees wearing jewelry on their arms during food preparation located on the service line.
• Wiping cloths: properly used & stored
  Sanitizer solution provided for wiping cloths located on the service line at call. (Corrected On Site)
• Plumbing installed; proper backflow devices
  Observed a overhead pipe leaking water onto the floor located in the basement area. Repair, the overhead pipe.
• Physical facilities: installed, maintained, & clean
  Replace missing ceiling tiles, Seal and cover all holes in the basement walls. Seal basement floor where broken tiles are located. Remove dead insects from light shield covers. Replace missing ceiling tiles in mop room.