All food temperatures observed are internal. This inspection was a risk factor inspection that focused on the 5 risk factors for foodborne illness (food from unapproved sources, inadequate cooking temperatures, inadequate holding temperatures, improper employee health and hygiene, and cross contamination of food and equipment). Good retail practices (GRPs) observed were discussed with operator and/or staff at time of evaluation such as obtaining quaternary ammonia test strips. Facility is observed in clean and sanitary condition.
- Person in Charge
Observation: Food employees did not know the 5 reportable illnesses.
Correction: PIC made laminated badges for staff ID badges but staff have received new badges and cards not available. Ensure employees are aware of their responsibility to report in accordance with law information concerning their health and activities as they relate to diseases transmitted through food.
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10/14/2015 | Risk Factor | |
All food temperatures taken were internal.
Notes:
The caulking of dishmachine drainboard behind the spray sink is deteriorating and stained.
Foods were cooling out at room temperature for 40 minutes on a table. The foods were uncovered, but were still very warm. Additional methods of cooling may be needed to properly cool these foods. It is also recommended to keep a cooling log so that you can track the time and temperature of cooling foods to ensure they are meeting the correct paramaters. The cooling method observed is the same cooling method seen during a past inspection that was found to be insufficient. Placing foods in shallower containers placed in an ice water slurry can help get foods cool fast. The freezer can be used to cool foods fast as well. Foods have to be cooled to 70 *F within 2 hrs and have a total of 6 hrs to reach 41*F.
No violation noted during this evaluation. | 05/04/2015 | Routine | |
2015 permit issued. This was a risk factor evaluation focusing on the 5 risk factors for foodborne illness. Good retail practices (GRPs) were discussed with the person in charge at the time of evaluation. GRPs were minimal. Discussed glove usage and hand washing. When changing tasks gloves are to be removed and hands shall be washed before putting on new gloves. Discussed thawing procedures for thawing animal foods under water at the three compartment sink. No out of compliance risk factors observed.
No violation noted during this evaluation. | 12/16/2014 | Risk Factor | |
all food temperatures observed are internal.
At time of evaluation the dish machine was not in use. I asked PIC to run it so I could verify wash and rinse temperatures. The wash temperature and rinse temperatures were not in accordance with the operating specifications. Advised to implement manual wash, rinse, and sanitize until unit is repaired. Additional option is to convert high temperature machine to low temperature machine with chlorine automatically fed during rinse cycle to sanitize. PIC stated new dish machine scheduled for delivery in September. Please address cleaning, lighting, and repairs to physical structures at that time.
- Thawing (corrected on site)
Observation: Sliced deli turkey, thawed under running water per PIC, was at 70* in the walk-in cooler.
Correction: Corrected. Discussed that it is difficult to thaw under running water during the summer since "cold" water is above 70*. Be sure to UNCOVER foods when they are cooling to achieve rapid cooling to 41* or below. Thaw potentially hazardous foods by either of the following methods: 1. Under refrigeration that maintains food temperature at 41°F (45°F) 2. Completely submerged under running water at a temperature of 70°F or below with sufficient water velocity to agitate and float off loose particles in an overflow. Ready-to-eat food shall not exceed 41°F and raw animal foods shall not exceed 41°F for more than four hours 3. As part of the cooking process
- Equipment - Fixed Equipment, Spacing or Sealing
Observation: Dishroom spray sink caulking is deteriorated and stained.
Correction: Re-seal.
- Equipment - Good Repair and Proper Adjustment
Observation: The walk-in freezer door gasket is torn.
Correction: Repair/replace.
- Plumbing System Maintained in Good Repair
Observation: Plumbing connections at dish machine are leaking.
Correction: Repair.
- Lighting, Intensity
Observation: Lighting insufficient at the dishroom spray sink and "dirty" side drainboard--measured 7-8 foot candles.
Correction: Increase lighting to at least 20 foot candles in warewashing areas.
- Physical Facilities in Good Repair
Observation: The physical structures are in poor repair:
1) base tiles not secured to wall below 2-compartment sink
2) gaps exist between wall tiles right of prep table (adjacent to 2-compartment sink)
3) hole/gap in floor and at wall-base juncture in storeroom (towards right back wall below cased cups on roller rack/cart)
4) gaps between base tile and between base tile-wall juncture at dish room entrance
5) base tiles cracked and not sealed to the wall in the dishroom behind the hot plate/cabinet storage area
6) wall tile cracked and/or missing below "dirty" drainboard of dish machine
Correction: Maintain the physical structures in good repair.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: Wall not clean behind/below dish machine and to right of "dirty" side drainboard.
Correction: Clean.
- Pests - Removing Dead or Trapped Birds - Insects, Rodents, and other Pests
Observation: Dead mouse was found in the control device.
Correction: Remove dead or trapped birds, insects, rodents, and other pests from control devices and the premises at a frequency that prevents their accumulation, decomposition, or the attraction of pests.
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08/11/2014 | Routine | |
All temperatures taken are internal.
- Cooling Methods (repeated violation)
Observation: .Covered container of noodles 110*F cooling on counter.
>>Covered soup container covered while cooling.
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. List time and temperatures during the cooling process to ensure food safety
- Equipment - Fixed Equipment, Spacing or Sealing
Observation: Sealant in the handsink by the serving line is cracked
Correction: Remove deteriorated sealant and reapply smoothly seamed manner.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: Wire racks in walk-in unit are rusty .
Correction: Replace or repair rusted wire racks
- Physical Facilities in Good Repair (repeated violation)
Observation: Damaged/ missing tile and coving in dishwashing area.
Grout in between the tile is missing near the dishwasher.
Correction: Repair or replace all damaged or missing tile and cove molding.
Repair or replace all missing grout between tile.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: Wall underneath the dishwasher is soiled with mold /scum build-up
Correction: Clean and sanitize all stains on wall.
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02/25/2014 | Routine | |
- Temperature Measuring Devices
Observation: hot hold cabinetry thermometer is not accurate
Correction: provide thermometer inside the hot hold cabinetry accurate to 2 degrees ( designed for hot equipment )
- Equipment and Utensils - Good Repair and Calibration
Observation: handle of spatula melted
Correction: replace damaged spatulas
- Refuse - Covering Receptacles (repeated violation)
Observation: dumpster side door open
Correction: maintain doors and lids closed
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: dish room floor corner dirty / wet left of booster heater
Correction: clean
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11/06/2012 | Routine | |
- Food Storage - Clean and Dry Location
Observation: ice bin in distant dining room under the soap dispenser
Correction: relocate the ice to another area and do not locate anyting on the counter area left of the handsink
- Equipment - Fixed Equipment, Spacing or Sealing (repeated violation)
Observation: sealant at the 3 compartment sink is split and worn in mulitple location
Correction: remove deteriorated sealant and reapply new sealant in a smoothly seammed manner
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: walk in door and right door of the upright refrigeration gaskets are modestly split
Correction: replace gaskets
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: wall behind the 3 compartment sink scrap sink ( under the drainboard ) is dirty
Correction: clean
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08/06/2012 | Routine | |
- Critical: Hands - Preventing Contamination from Hands* (corrected on site)
Observation: observed employee slicing grapefruit with bare hands
Correction: advised employee to throw out slices / wash hands and put on floor service gloves . ANY food which will not be COOKED after handling the employee will be wearing gloves or using other barrier ( utensil /. deli paper )
- Food - Miscellaneous Sources of Contamination (corrected on site)
Observation: white rice container in storeroom was uncovered
Correction: found lid elsewhere on shelving . Covered rice during inspection
- Equipment - Fixed Equipment, Spacing or Sealing
Observation: sealant seperated at 3 compartment sink and wall and especially at the 2 compartment sink and wall
Correction: reseal sinks to walls in a smoothly seamed manner
- Equipment - Good Repair and Proper Adjustment
Observation: gasket split upright refrigeration door
Correction: replace gasket if present moderate damage worsens
- Equipment and Utensils, Air-Drying Required
Observation: cleaned plastic containers over 2 compartment sink were wet stacked
Correction: let cleaned containers air dry prior to stacking
- Backflow Prevention Device, Location
Observation: back flow device needed at the spray hose at the dish room . When a sprayer nozzle on the hose the atmospheric bell is not sufficent
Correction: install back flow device on bib with hose
- Refuse - Covering Receptacles
Observation: dumpster side door away from building open
Correction: maintain closed
- Lighting, Intensity
Observation: light over the shelving in walk in refrigeration unit blocked by boxes
Correction: do not block light with stock . Allow area at the light to be " open" to allow light to disperse in the unit
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: ceiling tile and air return over prep table / oven dirty ( modest )
Correction: clean
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05/11/2012 | Routine | |
- Cooling Methods (corrected on site)
Observation: observed tightly wrapped gravy in pan about 4 inches deep from lunch at 130 IT
Correction: advised employee and manager that to properly cool the product should be in a pan at a 2 inch depth and placed uncovered or loosely covered so that it will cool as required by the regulations. Proper cooling is that the product temperature decreases from 135 to 70 in 2 hours ( or less ) and from 70 to 41 in the following 4 hours ( or less )
- Ventilation Hood Systems, Adequacy
Observation: presence in the kitchen of home style deep fryer and griddle units . Asked food service director what she used them for and was told they were the equipment for the Activities Department . Asked if they were used here in the kitchen and was told not to her knowledge
Correction: any food sold / distributed in this building to staff or residents MUST be prepared in this kitchen by or supervised by the food service staff and must be commerical equipment located correctly ( IE under vent hood )
- Non-Food Contact Surfaces
Observation: palate with milk crates in the walk in refrigeration unit is dirty
Correction: clean
- Plumbing System Maintained in Good Repair
Observation: leak at 2 compartment sink center basin
Correction: reported to the facility staff for repair . Please fix
- Physical Facilities in Good Repair
Observation: :>>corner molding missing dish machine divider wall where racks are located and tile present is damaged
>> slight grout errosion in the dish room near the area of the garbage disposal
Correction: >> corner molding section on order
>> regrout the floor tile where erroded in the area of the garbage disposal in the dish room
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02/06/2012 | Routine | |
- Critical: Eating, Drinking, or Using Tobacco* (corrected on site)
Observation: personal beverage over active food service surface
Correction: personal beverages - if allowed in the kitchen --are to be in a non breakable covered container and stored only on a lower level . On or over and active food service surface is not approved . At the time the observation was made the dietary manager was not in the food service area ( was elsewhere in the building )
- Food - Storage or Display of Food in Contact with Water or Ice
Observation: containers of juice thawing in bowl of water
Correction: container of juice ( or other products ) may not have rim submerged ./ in contact with undrained ice or water .
Recommend a colander with running water over it for this purpose
- Refuse - Areas, Enclosures, and Receptacles, Good Repair
Observation: lid of dumpster bent
Correction: have dumpster company replace damaged lid or have entire container replaced
- Physical Facilities in Good Repair
Observation: grout at floor - wall joint erroded /seperated /. settled left of the upright refrigeration unit
Correction: regrout the floor - wall joint to seal
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11/02/2011 | Routine | |
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: left upright refrigeration gasket split
Correction: replace the gasket
- Equipment and Utensils - Good Repair and Calibration
Observation: levered scoop end cap missing
Correction: thrown out at the time of the inspection
- Non-Food Contact Surfaces (repeated violation)
Observation: convection oven interior spillage / dirty
cart with the toaster has crumbs
drawer under juice dispenser
juice dispenser trough dirty
Correction: clean clean clean
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: floor behind dry good barrels up against the walls
Correction: clean
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08/08/2011 | Routine | |
- Critical: Eating, Drinking, or Using Tobacco* (corrected on site)
Observation: staff member chewing gum in preforming a food service task
Correction: advised employee that there is no chewing of gum in a food service area
- Food Display
Observation: steamline in kitchen broke down and is scheduled to be replaced in a couple weeks . The sneeze guarded steamline in the dining room for serving was relocated to the kitchen and staff has set up table with chafing dishes until new line arrives. Nurses and aides serve food from serving line to the residents and some residents go to the line to obtain their own .
>Today is the first day of having the table in the dining room with chafing dishes
Correction: recommend obtaining hinged or cut out lids for the chafing dishes to properly protect food until the new steamline arrives OR take the plated food from the kitchen to the residents .
Found food service supply company catalogs and left pages with correct lids open on the dietary managers desk ( who is out on leave . Will tell administrator as I leave property to supply correct lids or change how service is done for the time until new steamtable arrives )
- Equipment - Good Repair and Proper Adjustment
Observation: left door gasket of the upright refrigeration unit is split
Correction: replace the gasket
- Equipment and Utensils - Good Repair and Calibration
Observation: plastic coated handle fryer basket is melted ( modestly )
Correction: monitor the damage of the gasket --- if is worsens will need to be replaced
- Non-Food Contact Surfaces
Observation: can opener not clean
Correction: clean can opener
- Plumbing System Maintained in Good Repair
Observation: leak drainline of the beverage line
Correction: repair the leak ( pan with liquid located under the drainline )
- Refuse, Recyclables, and Returnables - Outdoor Storage Surface
Observation: grease reclaimation barrel on grass
Correction: reclamination barrels or tanks are to be stored on the ashphalt
- Refuse - Covering Receptacles
Observation: dumpster side panel open
Correction: maintain the dumpster lids and side panels closed
- Light Bulbs Protective Shielding
Observation: 2 ceiling light fixtures the plastic lens is missing
Correction: restore the lens to each ceiling fixture OR individually shield with end cap each light tube or install shatter resistant light tubes
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05/12/2011 | Routine | |
- Person in Charge
Observation: food manager certificate is not posted in public view
Correction: food manager certificate is to be posted in public view ( or a copy thereof )
- Equipment - Cutting Surfaces (corrected on site)
Observation: large cutting boards stained and scored
Correction: thrown out
- Equipment and Utensils - Good Repair and Calibration
Observation: whish handle cracked
Correction: thrown out at the time of the inspection
- Non-Food Contact Surfaces (repeated violation)
Observation: interior of convection oven from spillage dirty
Correction: clean
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: air return and ceiling tile at the vent hood / prep table dirty
Correction: clean
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02/11/2011 | Routine | |
permit not posted in public view . Permit to be in public view
Per manager new pieces of cookline equipment to be present at the next inspection ( steamer / fryer / oven- stove - grill)
- Thawing (corrected on site)
Observation: chitterlings defrosting in 2 compartment sink in cold water
Correction: advised dietary manager that product to be under cold running water and that the cold water is to flow/ flush the product to be thawed
- Critical: Cooling*
Observation: turkey breasts cooked 11-15-10 at 39 degrees. Rest of product in the walk in 35 /36 . Per new cook when I asked how the turkey had been handled after cooking I was told
>> per his training ( CIV ) that product wrapped in foil and placed on counter for 4 hours then put in to walk in ref, .
Asked if temperatures ever taken of the product on the counter or in the walk in ref, and was told NO
Correction: advised employee ( and the dietary manager ) that the regulations require that product under cooling must once the product reaches 135 degrees cool from 135 to 70 in 2 hours and from 70 to 41 in the following 4 hours.
Told them both that the product should have been on the counter for about one hour . Sliced into 2 parts and then placed uncovered into walk in freezer ( for acclerated cooling ) or walk in ref, AND THAT temperatures taken to document cooling done per regulations
Turkey thrown out at the time of the inspection
- Food Contact Surfaces - Cleanability*
Observation: several plastic containers are cracked as observed on the clean storage shelf
Correction: replace / remove damaged plastic containers
- Equipment - Good Repair and Proper Adjustment
Observation: roller cart observed by fryer corner broken off
Correction: replace cart
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils (repeated violation)
Observation: bake trays are encrusted on the back side corners / edges
meat thermometers have food debris / encrustation on the back rims
Correction: clean
- Non-Food Contact Surfaces
Observation: the drip trays of the stove burners are dirty
the interior of the convection oven is dirty
the interior fryer cabinetry is dirty
Correction: clean
- Equipment and Utensils, Air-Drying Required
Observation: cleaned containers were stacked damp / wet
Correction: cleaned equipment is to be air dried prior to stacking
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: air return and ceiling tiles over the prep table ( mixer area ) are dirty
Correction: clean
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11/16/2010 | Routine | |
- Equipment and Utensils - Multiuse, Characteristics
Observation: in storeroom cardboard boxes used to store misc. food equipment ( section past dry good barrel and right )
Correction: use only washable containers to store equipment
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
Observation: bake trays have encrustation on underside of rim
Correction: scour off encrustation
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08/26/2010 | Routine | |
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