Discussed employee health policy.
- Critical: Equipment - Food Contact Surfaces and Utensils (corrected on site)
Observation: Food contact surfaces of the meat slicer used to prepare/store potentially hazardous food items were observed soiled with accumulations of food residues.
Correction: Clean food-contact surfaces of the meat slicer after every use detail clean. Operator had staff wash rinse sanitize and detail clean the slicer during the inspection.
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01/05/2016 | Risk Factor | |
- Temperature Measuring Devices - Ambient Air and Water
Observation: Observed: Thermometer missing in residential refrigerator located on ward floor.
Correction: Install appropriate ambiant thermometer in above listed refrigerator.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: Observed accumulated food debri on freezer floor.
Correction: Insure floor is being cleaned frequently to prevent build up of food debri.
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06/09/2015 | Routine | |
Reviewed employee health with manager leaving information.
- Critical: Eating, Drinking, or Using Tobacco* (corrected on site)
Observation: The cook is drinking from an uncovered container in the food preparation area.
Correction: Employees may 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. Cook complied during the inspection putting the drink in a covered container.
- Critical: Ready-to-Eat - Potentially Hazardous Food - Disposition* (corrected on site)
Observation: The prepared ready-to-eat (RTE) pork roast in the refrigeration unit is inappropriately marked with a date or time that exceeds the maximum holding time as allowed by law. The cook prok roast was cooked in the facility placed in the walk in freezer it had been thawed in the walk in cooler for 8 days and not marked with 8 date it was removed from the freezer.
Correction: Discard the food at this time. Ensure all prepared RTE food is mark with the name and ""consume by"" date on the container at the time of preparation if the food is to be held for more than 24 hours. If the food is held at 41°F or below the food shall be served, sold or discarded within 7 calendar days or within 4 calendar days if held at 45°F. Some harmful bacteria continue to grow even at refrigeration temperatures so limiting the amount of time in storage limits the amount of growth allowed for these bacteria. Operator discarded the roast during the inspection.
- Critical: Equipment - Food Contact Surfaces and Utensils (corrected on site)
Observation: Food contact surfaces of the meat used to prepare/store potentially hazardous food items were observed soiled with accumulations of food residues.
Correction: Clean food-contact surfaces of after use. Going through the wash, rinse sanitizing steps. Operator had staff wash, rinse and sanitize the slicer during the inspection..
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02/10/2015 | Risk Factor | |
Discussed handwashing today with the dishwasher form dirty to clean. Discussed employee health policy with staff. Facility does not currently have pasteurized eggs verified that they are not offering them under cooked with the kitchen operator. No risk factors viewed out of compliance today.
No violation noted during this evaluation. | 10/20/2014 | Risk Factor | |
Leaving cooling logs for staff to track and verify processes.
- Hands - Where to Wash (corrected on site)
Observation: A food employee was observed cleaning their hands in a food preparation sink or a sink used for utensil washing. Observed employee washing hands at the food prep sink at the cook line island.
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. Discussed the observation with the operator discussed with staff during the inspection.
- Critical: Cooling* (corrected on site)
Observation: Potato soup noted not being adequately cooled to prevent the growth of harmful bacteria.
Correction: Cool potentially hazardous foods from 135°F to 70°F within 2 hours and within a total of 6 hours from 135°F to 41°F. A longer time for cooling allows an ideal situation for bacterial growth. This has been shown to be the major contributing factor in many foodborne illnesses. Operator agreed to voluntarily discarded during the inspection. Discussed proper cooling with the staff and the operator. Leaving cooling logs for staff to verify cooling methods.
- Cooling Methods (corrected on site)
Observation: Food containers for cooling food are arranged so as not allow for maximum heat transfer. Rice cooling found in a container with the product depth of 4 inches.
Correction: Arrange the food containers in the refrigeration equipment to provide maximum heat transfer through the container walls. Loosely cover or uncover the food if protected from overhead contamination during the cooling period to facilitate heat transfer from the surface of the food. Operator instructed staff to put it in a two inch pan for cooling during the inspection staff complied.
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06/10/2014 | Routine | |
No Risk factors viewed out of compliance.
No violation noted during this evaluation. | 02/04/2014 | Risk Factor | |
Reviewed employee health. Observed good glove use and handwashing practices during the inspection.
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site)
Observation: Raw food of animal origin holding in a manner that may cause cross contamination of to ready-to-eat food (RTE). Raw chicken and raw hamburger stored over salad bar items in the two door unit.
Correction: Separate raw foods during storage, preparation, holding, and display from raw RTE food including other raw food such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food. Operator corrected the order during the inspection and discussed how to ensure long term corrective action with the staff.
- Critical: Equipment - Food Contact Surfaces and Utensils (corrected on site)
Observation: Food contact surfaces of the meat slicer used to prepare/store potentially hazardous food items were observed soiled with accumulations of food residues.
Correction: Clean food-contact surfaces of slicer no less than every 4 hours to prevent the growth microorganisms on those surfaces. Wash, rinse, and sanitize meat slicer after use when put up clean.
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10/08/2013 | Risk Factor | |
Leaving cooling logs for the operator to track cooling large pieces of meat. Requesting a long term plan of correction for the sausage since this issue has been documented from previous inspections.
- Cooling Methods
Observation: The methods used for cooling were not adequate. Cooling sausage stacked high and wrapped tight had the operator relocate to a frezzer to rapidly bring the product down. Turkey breast cooled still in the wrapper 6 to 8 pounds.
Correction: Cool foods by the following methods: 1. Placing food in shallow pans 2. Separating food into smaller thinner portions 3. Using rapid chill cooling equipment 4. Stirring the food in a container placed in an ice water bath 5. Using containers that facilitate heat transfer 6. Adding ice as an ingredient 7. Any other method that can effectively accomplish cooling. Asked the operator to break the product down after cooking to aloow for poper cooling. The sausage has been a violation for inproper cooling from previous inspections. Operator stated that the long term corrective action would be to only fix what the need andnot save left overs.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils* (corrected on site)
Observation: The following equipment food-contact surfaces were observed soiled to sight and touch: meat slicer. Slicer was not cleaned and sanitized after use from the previous day.
Correction: Clean and sanitize these surfaces for food contact. Operator cleaned and sanitized during the inspection. Wash rinse and sanitize the slicer after each use.
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06/11/2013 | Routine | |
- Utensils - In-Use - Between-Use Storage (corrected on site)
Observation: Dispensing utensils improperly stored between uses. Ice scoop stored in the dipper well without the water turned on the scoops had food particles on them.
Correction: Store in-use utensils or dispensing utensils in one of the following manners: 1) In the food with their handles above the top of the food and the container. 2) In food that is not potentially hazardous with their handles above the top of the food within containers or equipment that can be closed. 3) On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized every 4 hours. 4) In running water of sufficient velocity to flush particulates to the drain. 5) In a clean, protected location if the utensils are used only with a food that is not potentially hazardous. 6) In a container of water if the water is maintained at a temperature of at least 135°F. Operator turned the dipper well back on and agreed to wash rinse sanitize the scoops between each meal service.
- Utensils - In-Use - Between-Use Storage
Correction:
- Critical: Cooling* (corrected on site)
Observation: Link sausage noted not being adequately cooled to prevent the growth of harmful bacteria. Cooling 3 hours 70 degrees.
Correction: Cool potentially hazardous foods from 135°F to 70°F within 2 hours and within a total of 6 hours from 135°F to 41°F. A longer time for cooling allows an ideal situation for bacterial growth. This has been shown to be the major contributing factor in many foodborne illnesses. Operator discarde during the inspection and will review cooling procedures with staff.
- Light Bulbs Protective Shielding
Observation: Light bulb along the stem table in the kitchen not shielded, coated, or otherwise shatter-resistant.
Correction: Shield or replace light bulb with a coated or shatter-resistant bulb.
- Critical: Sanitizer - Criteria/Chemicals for food contact* (corrected on site) (repeated violation)
Observation: RX 75 PRODUCT being applied to food contact surfaces does not meet the requirements of 40 CFR 180.940. This product is for bodily fluid spills not intended for food contact surfaces.
Correction: Utilize only chlorine or quantinary ammonia that meet the requirements of 40 CFR 180.940 when applying to food contact surfaces. Operator agreed to remove the products from the kitchen and ensure that it is not used on food contact surfaces.
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02/22/2013 | Routine | |
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