Food supplier is sysco. All foods are received pre-cooked. Eggs, sausage, sausage gravy, and turkey sausage are heated for hot holding. Discussed cooling of items that are held over. Recommend ensuring RTE foods are marked with discard date if held more than 24 hours. Discussed employee health, recommend ensuring all food employees are trained in employee health. Overall clean facility.
- Person in Charge (repeated violation)
Observation: Observed no means to verify food employees are informed of their responsibility to report to their PIC information concerning their health and activities as they relate to diseases transmitted through food.
Correction: PIC is to advise employees of their responsibility to report in accordance with law information concerning their health and activities as they relate to diseases transmitted through food.
- Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site)
Observation: Eggs (130), sausage gravy (123), and turkey sausage (120) hot holding at improper temperatures.
Correction: Hot hold potentially hazardous food at 135°F or above to inhibit the growth of harmful bacteria. Food items hot holdig less than one hour, PIC rapidly rreheated foods to 165°.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: Cream Cheese cold holding at improper temperatures. Observed cream cheese stored in ambient air for 2 hours.
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below. PIC relocated cream cheese to freezer to cool to 41° or below.
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09/22/2015 | Risk Factor | |
Food Supplier is Sysco. All proteins are precooked frozen.
Discussed the following with the PIC:
1. Employee health and provided PIC with Form 1B.
2. Cleaning/sanitizing utensils and setting up a 3 compartment sink.
3. Cold holding cream cheese at 41° or below.
4. Handwashing shall be done solely in a handwashing sink.
- Person in Charge (corrected on site)
Observation: Observed no means to verify food employees are informed of their responsibility to report to their PIC information concerning their health and activities as they relate to diseases transmitted through food.
Correction: PIC is to advise employees of their responsibility to report in accordance with law information concerning their health and activities as they relate to diseases transmitted through food. EHS provided PIC with Form 1B.
- Critical: Hands - When to Wash* (corrected on site)
Observation: A food employee failed to wash his or her hands before donning gloves and engage in food preparation.
Correction: Instruct 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.
- Hands - Where to Wash (corrected on site) (repeated violation)
Observation: A food employee was observed cleaning their hands in the 3 basin sink.
Correction: Instruct food employees to clean their hands in a handwashing lavatory. Food employees may not clean their hands in a sink used for food preparation or utensil washing.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: Cream Cheese (66°) cold holding at improper temperatures. Observed cream cheese being stored in room temperature.
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below.
- 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 (100ppm).
Correction: Adjust the sanitizing solution to 200 parts per million or otherwise identified by manufacturer's recommendations.
- Handwashing - Using a Handwashing Lavatory - No Other Purpose (corrected on site)
Observation: The handwash station in the kitchen was observed being used for storing of cleaning supplies.
Correction: The handwash facility identified above is to be used for washing hands only. PIC relocated cleaning supplies.
- Hand Drying Provision (corrected on site)
Observation: No disposable towels were provided at the hand washing lavatory in the employee restroom.
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
- Handwashing Signage/Handwashing Facilities (corrected on site)
Observation: A sign or poster that notifies food employees to wash their hands is not provided at all lavatories used by food employees. Observed no handwashing sign in employee restroom.
Correction: Provide a sign or poster that notifies food employees to wash their hands at all handwashing lavatories used by food employees. EHS provided PIC with handwashing sign.
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02/24/2015 | Routine | |
All deficiencies were corrected. The warmer has been repaired and the soap dispenser has been removed from above the 3 compartment sink.
No violation noted during this evaluation. | 07/02/2014 | Follow-up | |
Abbreviations: RIC-reach-in cooler, RIF-reach-in freezer, PIC-person in charge
Discussed the following with the PIC:
1. The PIC informed me that the warming unit at the breakfast bar was not working. As an alternative she was allowing the food to sit on the bar for approximately 10-15 minutes and then pulled the food and reheated it. The maintenance technician arrived during the inspection to repair the unit.
2. Removing the soap dispenser that is located above the 3 compartment sink.
3. Any leftover hot food items are cooled and reheated the next day for service. The cream cheese and butter (not held cold) are placed back into the RIC when the continental breakfast ends. These food items must be held cold (41F or below) on the breakfast bar. Some options were provided for holding those items cold.
4. Do not use the RIC at the breakfast bar until it capable of holding the foods at or below 41F.
5. Clean the interior of several storage drawers in the kitchen and breakfast bar.
A follow-up inspection will be conducted on or about June 30, 2014.
- Hands - Where to Wash (corrected on site)
Observation: A food employee was observed cleaning their hands in the sink used for utensil washing (3 compartment sink).
Correction: Instruct food employees to clean their hands in a handwashing lavatory. Food employees may not clean their hands in a sink used for food preparation or utensil washing.
- Food Storage - Clean and Dry Location
Observation: Food stored on the floor (boxes of cinnamon rolls).
Correction: Elevate food storage onto approved shelving with minimum 6" legs or casters.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: The following foods cold holding at improper temperatures on the breakfast bar: cream cheese-69F
Correction: RIC: yogurt-47F, eggs-47F. The PIC discarded all of the cream cheese, butter, yogurt, eggs, and creamer at the end of the breakfast period (9:30).
- Temperature Measuring Devices
Observation: There was no temperature measuring device located in the reach-in cooler at the breakfast bar.
Correction: Provide 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.
- Sanitizing Solutions, Testing Devices
Observation: There is no properly working test kit provided in the facility for monitoring the concentration of the chemical sanitizing solutions.
Correction: Obtain a quat sanitizer test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
Observation: Observed the following interior of the ice machine in need of cleaning.
Correction: Clean and sanitize these surfaces for food contact.
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06/26/2014 | Routine | |
Observed hand towels needed at kitchen hand sink, Observed accurate thermometer not available in reach-in cooler on service line. Recommend accurate thermometers be available in all cooling units.
- Utensils - In-Use - Between-Use Storage (repeated violation)
Observation: Observed ice scoop should be stored with handle above ice, scoop was lying on top of ice with handle touching ice.
Correction: Recommend ice scoop be stored in sanitized container or in ice with handle above ice.
- Cloths - Wiping Cloths - Use Limitation
Observation: Observed sanitizer spray at Quat ammonium level above 400 ppm.
Correction: Recommend Quat. level be at 200-400 ppm.
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02/14/2014 | Routine | |
No Violations. Well organized, clean, establishment. Good knowledge of operations and Employee Health. PIC Mike Dabney. Distributed Silliker advisory on Microbiological shelf-life of a pancake batter .This establishment does use this batter and will make any necessary procedural changes. Food not being prepared at time of inspection.
No violation noted during this evaluation. | 08/14/2013 | Risk Factor | |
Check date marking on milk container. Serving times 6:30 am to 9:30 am.
- Utensils - In-Use - Between-Use Storage (corrected on site)
Observation: Observed ice scoop not stored above ice level to prevent contamination.
Correction: Recommend ice scoop be stored above ice level or stored in clean area outside ice bin. CORRECTED.
- Handwashing Signage/Handwashing Facilities
Observation: Observed handwashing sign not posted in Men's bathroom.
Correction: Recommend sign be posted for handwashing.
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01/25/2013 | Routine | |
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