|Overall excellent. Excellent handwashing, good glove use, excellent understanding of employee health reportable diseases and return times. Sanitizer in place at 25 ppm iodine, set up in stations and used. Good food temperatures, storage and labeling. *Note: Prior practice to put calibrated sanitized dial thermometers in place in pans of food for patient tray line prep (steam table) with less risk than new policy for staff to use digital thermometers. New policy means staff have to stop serving, take thermometer from case clean stem, take temperature, clean probe, and return to case, write temperature then return to serving. There is more risk a step will be missed - for example, cleaning and sanitizing stem, during the serving process than if thermometers are put in place during meal set up time and temperatures taken from in place dial thermometers held in place with pan plastic wrap covers. **Noted food delivery person in kitchen during inspection. When asked he admitted, hair cover on, but hands not washed. Discussed with manager and diet clerk, ensure all visitors to kitchen stop and wash hands after putting on hair cover before touching anything in kitchen**. Discussed with manager new signs at both entrances suggested. ***Note: Items made and available for self service in the snack bar ie pie in the To Go refrigerator with labels made listing ingredients - in descending order as needed. Please add the identity of any of the eight major allergens in a distinct label ie: In bold print separate but near list of ingredients: Contains: Milk etc.
- Food Storage - Clean and Dry Location
Observation: 1-2 stacks sodas etc. on inverted racks in soda storage room - and some empty soda crates on floor under shelving making cleaning and surveillance for pest more difficult.
Correction: Obtain and use shelving to store boxes of soda, water etc. Store empty crates so they will not make cleaning more difficult.
|Overall excellent. Noted excellent handwashing, good glove use and changing, good food temperatures and monitoring food temperatures, one storage issue corrected during inspection. Good employee health knowledge. Sanitizer present and tested at 25 mg iodine and present at all work areas and used. Cafe closed and not checked. Some facility repair issues have been submitted to correct. Hospital with "construction" replacement of elevators near the kitchen, so if any pest problems exist in other areas (in an old building) they may be displaced and harbor in or near the kitchen. **Suggest completing all facility repairs as a priority to remove harborage areas. **Open dumpster located by ramp and dock just behind kitchen and contains some bagged items, some boxes (food boxes such as cereal) and some individual food to go containers. If open dumpster is needed for construction, ensure area is very closely monitored. Pest control routinely puts out traps. Large glass door by dietician office, is open for extended periods due to sensing device and construction transiting area. Door remains open for extended periods to avoid trapping equipment - so is a risk for pest entry into facility especially flies. Adding a second door that is closed would be beneficial or changing to doors similar to doors for back entry to kitchen.
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site)
Observation: Precooked bacon stored above raw sausage, stored above pasteurized eggs.
Correction: Ensure pre-cooked items are stored on top shelf, then pasteurized eggs (that are always still fully cooked) then raw product under pasteurized eggs. (Ensure staff read product labels to check for where to store each product). Storage corrected during inspection.
|Overall excellent sanitation with excellent staff food safety knowledge. Clean, well organized facility with sanitizer in place at 25 ppm iodine and used. Excellent handwashing by several staff members, good glove use, good food temperatures, labeling and storage. Good employee health knowledge of symptoms and diseases by new staff member, uncertain of return times, refresher training done during inspection. New since last inspection, knife service, grease filter / oil change system and temporary fix of walk in refrigerator condensate problem with moisture packages, stored so that no exposure to food.
- Food - Food Labels
Observation: Sandwiches, salads, cake etc. packaged in the establishment is not labeled in accordance with Law.
Correction: List of ingredients in descending order and prominent statement listing any/all of the 8 major allergens present in the food required for all food that is packaged and presented for customers to purchase or obtain from a self service location (not ordered from food service staff). Food packaged in a food establishment shall be labeled as specified in Law including 21 CFR 101 - Food labeling, and 9 CFR 317 Labeling, marking devices, and containers.
- Pests - Controlling Pests*
Observation: Noted a fly in the kitchen during the inspection. Garbage dumpster/compactor with some garbage caught at the bottom of the unit with flies present. Dumpster located just off of the back dock outside of kitchen delivery doors. Observed, automatic doors remain open for several seconds for safe transit and allow easy entry by flies. No air curtains present at back dock entrances.
Correction: Due to high risk patrons, inpatients, nursing home residents and outpatients served from the hospital kitchen, suggest using all available methods to exclude pests. Inspect dumpster after returned for service and ensure unit is cleaned down. Suggest installation of air curtains at entry doors, especially back dock doors that are used for service, deliveries etc. and remain open for extended periods of time. Air curtain effective air flow can be found in ANSI standards. Insects and other pests are capable of transmitting disease to man by contaminating food and food-contact surfaces.