0380 - Critical Dented cans in ready rack. 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. Store returnables in separate area, properly labeled to avoid unintentional use.
0830 - Critical Repeat The ready-to-eat (RTE) commercially processed deli meats and cheese in the refrigeration unit was not properly dated for disposition after opening. Mark a "consume by" date on commercially processed RTE foods at the time the original container is opened. If the food is held at 41F or below the food shall be served or sold within 7 calendar days. 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.
0840 - Critical According to the ""consume by"" date on the commercially processed ready-to-eat (RTE) hard boiled eggs in the refrigerator, the food should have been discarded 11 days ago. Discard the food at this time and ensure all commercially processed RTE food is served, sold or discarded by the ""consume by"" date after opening. 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.
1770 B - Ice maker has fungal growth around drop chute. Clean and sanitize these surfaces for food contact.
1800 - Repeat Can opener dirty. Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted.
3020 - Soap was not provided at the hand washing lavatory in the front of kitchen. Hand soap must be provided at all hand washing lavatories to encourage proper hand washing. Hand cleanser must always be present to aid in reducing microorganisms and particulate matter found on hands.
March 13, 2009 (Routine)
1790 - The cavity of the microwave oven is observed soiled. Using the manufacturer's recommended cleaning procedure, clean the microwave oven at least every 24 hours.
1800 - The top of the dish machine needs cleaning. clean and maintain.
2760 - Outside refuse container is overflowing. Speak with contracted refuse company about servicing the refuse container more frequently.
3180 - The exterior of the water filter and the wall near the hand sink need cleaning. Clean.
All food temperatures are internal.
October 02, 2008 (Routine)
0160 - Critical observed staff with gloved hands going from handling soiled dishes to handling cleaned dishes in between sources of contamination ( handling soiled dishes to clean ) gloves are to be removed , hands washed and new gloves put on
0220 - Critical personal beverage on food service table ( was in an approved container) staff chewing gum personal beverages are to be in non breakable covered containers and stored only on a lower surface NO GUM CHEWING ( OR EATING ) in a food service area
0790 - Corrected During Inspection turkey breast observed on the drainboard .. Product internal temperature 30 in center and 58 on exterior edge employee advised me that had eariler been in the sink in water to thaw ... Pulled out just prior to start of inspection .PROPER WAY TO THAW FROZEN PRODUCT ====under cold running water ( which at 80 degrees is not that cold ) ====in refrigeration ( preferred ) ====microwave oven==== instant cook Staff told me that no product is held over ( PHF ) from one meal to another ,, Advised that could use for lunch under the time frame had been frozen in morning , thawed and would be consummed or thrown out after luuch )
0830 - Corrected During InspectionCritical hard boiled eggs in upright ref, are not labeled with a use by date hard boiled eggs are to be labeled with a use by date or a written reference for the product available ( log sheet .- dry erase board etc )
1700 - Corrected During InspectionCritical bake tray in 3 compartment rinse sink ( with soapywater ) --asked employee how they were washing with the wash sink not usable due to leak ( severe ) was told they were washing in the center sink and rinsing PROPER PROCEDURE IS WASH =RINSE AND SANITIZE until the sink repaired they must fully do each step in the remaining 2 sinks
1750 - reuse of FRUIT BLENDZ containers for second food service use reuse of soft plastic pliable containers is not approved by the regulations .. These are considered single use only .'Plastics that are multiuse are those that are sturdy and cannot be flexed with fingertips
1800 - the can opener is dirty clean
2000 - cleaned containers stored incorrectly at the clean equipment storage rack cleaned equipment is to be stored with food contact side down
2350 - Critical wash basin at the 3 compartment sink floods floor when water on repair the leak !!! ( will return early week of 10 -6 to verify
April 09, 2008 (Routine)
0380 - Critical Severly dented can of pineapple chunks in dry storeroom. 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. No dented cans allowed.
1150 - Paper towels lining the tray coffee musgs are set on to dry. Remove the paper towel. May use expanded rubber mats.
2000 - Single service items observed unprotected from contamination. Store single service items in its original protective packaging and six inches above the floor.
2810 - Repeat Ceilings in participant restrooms are not smooth and easily cleanable. Staff restrooms corrected, participant restrooms are not. Replace with smooth, easily cleanable ceiling tile like the staff restroom and kitchen.
3020 - Repeat Soap was not provided at the hand washing lavatory by the kitchen door. Hand soap must be provided at all hand washing lavatories to encourage proper hand washing. Hand cleanser must always be present to aid in reducing microorganisms and particulate matter found on hands.
3030 - No disposable towels were provided at the hand washing lavatory by the ktchen door. 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
Permit issued, post permit and Food Manager Certificate in public view. Point of service, food prepared at Riverside Rehab facility on Chesapeake Ave.