Very young children are still not using plates to eat off of. They tried plates with suction cups but they will not stick to their tables. They are presently covering their table with a single use cover that the children eat off of and then it is discarded. Food contact surfaces must be cleaned and sanitized or you may use single service items meant for food that is discarded after use. Custodian is cleaning and sanitizing tables after each meal.
No violation noted during this evaluation. | 11/16/2015 | Routine | |
- Critical: Hands - Preventing Contamination from Hands* (corrected on site)
Observation: Employee observed handling ready-to-eat (RTE) food with their bare hands. Peeling and cutting cucumbers with 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. Discussed no bare hand contact with RTE food with PIC. Gloves are available for use,
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils* (corrected on site)
Observation: The following surfaces were observed soiled to site and touch. Tables are not being cleaned and sanitized between uses. Very young children are eating directly off of the tables (no plates are provided for them) and they have not been cleaned and sanitized.
Correction: Clean and sanitize these surfaces for food contact. Spoke to PIC about neccesity to clean and sanitize these surfaces. Will follow up on this with the director. Make sure sanitizer is used correctly with proper contact time.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: Eating area noted in need of cleaning. Food particles left on tables and on floor after breakfast and snack.
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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05/27/2015 | Routine | |
| No violation noted during this evaluation. | 11/17/2014 | Routine | |
They are using time control for hot items. A timer is set for each item once it has been heated up. All hot food is used or discarded within 4 hours.
No violation noted during this evaluation. | 03/31/2014 | Risk Factor | |
Provided information on time control. There are not enough outlets in the kitchen to allow for proper food preparation and hot holding. The outlet used for the hot holding cabinet must be unplugged if electricity is need to prep a food item such as using electric beaters to prepare mashed potatoes.
- Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site)
Observation: Hot holding at improper temperatures: salisbury steak in hot holding cabinet 117 F, 126 F. Mashed potatoes on steam table 122 F. Hot holding cabinet was not turned on,
Correction: Hot hold potentially hazardous food at 135°F or above to inhibit the growth of harmful bacteria. Food will be used or discarded within 2 hours. If food is not going to be kept at 135 F or above, then you can use time control since food is never kept more than a couple of hours and leftovers are not saved.
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09/17/2013 | Risk Factor | |
No violations at time of inspection.------
No violation noted during this evaluation. | 03/27/2013 | Risk Factor | |
- Food Storage Containers - Identified with Common Name of Food (corrected on site)
Observation: Unlabeled food containers. Container of sugar not labeled.
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 labeled during inspection.
- Critical: Warewashing - Manual & Mechanical Warewashing Equipment, Chemical Sanitization - Temperature, pH, Concentration & Hardness* (corrected on site)
Observation: Chlorine sanitizing solution used was not at an acceptable concentration. No concentration of sanitizer detected, no sanitizer going into dishmachine when primed.
Correction: Immediately discontinue 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. Will use 3-compartment sink until dishwasher is repaired.
- Critical: Toxics - Common Name/working Containers of Toxics* (corrected on site) (repeated violation)
Observation: Working containers of chemicals are not properly labeled.
Correction: Working containers of toxic items are to be properly labeled with contents. Identification of these containers with the common name of the material helps prevent the dangerous misuse of the contents.
- Critical: Toxics - Storage of Toxic Containers* (corrected on site)
Observation: Containers of chemicals are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items. Container of soap stored over clean dishes.
Correction: Containers of chemicals must be located in an area that is not above food, equipment, utensils, linens or single service items.
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02/22/2012 | Routine | |
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