Note: Will send time as a public health control for items on special menu line-chicken, beef patties, fish, turkey, sausage patties.
Note: Flow of Food
Food is portioned onto trays, trays are loaded onto carts (open carts) and put on elevator-sent to floors. Once the food arrives on the floor, the housing unit worker distributes the food to the inmates. Cart stays in the unit, as inmates finish eating, trays are put back onto cart and then the carts come back to kitchen for all items to be washed, rinsed, and sanitized. Where inmates are confined, housing unit worker collects trays. On medical unit, food is brought to inmate in single-service disposable container and disposed of there. Nothing from the medical unit comes back to the kitchen.
- Jewelry Prohibition (corrected on site)
Observation: Food employee wearing watch.
Correction: Food employees may only wear a ring similar to a wedding band while working with food.
- Floor / Wall / Ceiling / Cleanability
Observation: Ceiling and walls in 3 comp. sink room are in poor repair.
Correction: Clean, paint/repair walls and ceiling in the warewash (3 comp. sink) room.
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03/31/2016 | Routine | |
The facility had a scheduled power outage for repairs. I will return in the afternoon to ensure TCS foods are held at the required temperature.
No violation noted during this evaluation. | 08/11/2015 | Other | |
- Food Storage / Preventing Contamination
Observation: Food stored on the floor and/or food stored less than 6 inches off the floor. (walk-in freezer)
Correction: Food shall be protected from contamination by storing the food at least 6 inches off the floor on approved shelving units or dunnage racks. Milk crates, soda crates, or bread racks are not suitable for food storage.
- Mechanical Warewashing Equipment, Hot Water Sanitize, Final Rinse Temp (corrected on site)
Observation: The water temperature in the manifold servicing the high temperature warewashing machine was below the minimum allowable level of 180ºF. The dish machine final rinse temperature failed to reach 180°F manually sanitize equipment in the 3 compartment sink.
Correction: In a mechanical operation the temperature of the fresh hot water sanitizing rinse as it enters the manifold may not be more than 194°For less than 165°F for a stationary rack, single temperature machine or for all other machines, 180°F.
- Mechanical Warewash Machine, Operated per Manufacturer's Instructions
Observation: The mechanical warewashing machine was not operating in accordance with the manufacturer's specifications. The dish machine is leaking water and when the dish machine is stopped it drains an excessive amount of water onto the floor. Repair or replace the dish machine in 30 days.
Correction: A warewashing machine and its auxiliary components shall be operated in accordance with the machine's data plate and other manufacturer's instructions.
- Handwashing Sink / Accessible at All Times
Observation: The handwashing facility located at the dish machine are is in poor repair preventing access by employees for easy handwashing.
Correction: A handwashing sink shall be maintained good repair at all times for employee use.
- Physical Facilities Good Repair
Observation: Observed that the ceiling is not maintained in good repair. (dish washing area)
Correction: Repair the physical facilities. Poor repair and maintenance compromises the functionality of the physical facilities.
- Cleaning Frequency for Physical Facilities
Observation: Observed that the walls in the 3 compartment sink is in need of cleaning.
Correction: Clean the physical facilities at a frequency necessary to ensure the protection and safe preparation of food.
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08/11/2015 | Routine | |
- Cooling Methods (corrected on site) (repeated violation)
Observation: The following methods used for cooling were not adequate to facilitate cooling of the product from 135°F to 41°F within 6 hours: cooked potatoes were covered during cooling process. The potatoes were uncovered during inspection.
Correction: Cooling hot foods shall be accomplished as follows: 1) placing the food in shallow pans, 2) separating the food into smaller or thinner portions, 3) using rapid 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, or 7) other effective methods.
- Equipment / Good Repair / Operation
Observation: The following mechanical refrigeration unit is not currently operating as required to cold hold food at a temperature of 41°F or less: the walk-in refrigerator.
Correction: Refrigerators shall be capable of holding foods at a temperature of 41°F or below. Repair the unit(s) immediately. Foods exposed to temperature abuse for over 2 hours shall be discarded, otherwise, the foods shall be stored in properly operating refrigerators.
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05/12/2015 | Routine | |
- Critical: Hot Holding of Potentially Hazardous Food at 135°F or above
Observation: The following food item(s) were measured at improper temperatures: potatoes and black-eyed peas, Foods were discarded during the inspection.
Correction: Potentially hazardous foods (time/temperature control for safety food) shall be hot held at a temperature of 135°F or above.
- Lighting Intensity/ Walk-ins & Dry Storage/ 10 foot candles
Observation: Observed that inadequate lighting was provided in the walk-in refrigerators, walk-in freezers, and/or dry storage areas.
Correction: Increase the lighting to provide a minimum of 10 foot candles at a distance of 30 inches off of the floor in these areas.
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02/10/2015 | Routine | |
- Critical: Food Protection from Contamination / Separate Raw from RTE (corrected on site)
Observation: Raw anima (raw chicken)l food stored over ready-to-eat food (lunch meat) in the walk-in refrigeration unit. The lunch meat was relocated during the inspection.
Correction: Raw foods like poultry, beef, pork, seafood, and eggs shall be stored properly inside refrigerators and freezers to prevent cross contamination. Raw foods shall be stored on shelving units BELOW or SEPARATED from all cooked foods, commercially processed foods, washed produce, leftover foods, etc.
- Food Storage / Preventing Contamination
Observation: Food stored on the floor and/or food stored less than 6 inches off the floor. (walk-in freezer & dry storage area)
Correction: Food shall be protected from contamination by storing the food at least 6 inches off the floor on approved shelving units or dunnage racks. Milk crates, soda crates, or bread racks are not suitable for food storage.
- Cooling Methods (corrected on site)
Observation: The following methods used for cooling were not adequate to facilitate cooling of the product from 135°F to 41°F within 6 hours: cooked potatoes were improperly cooling in the walk-in refrigerator. The potatoes were tightly covered. Unover potatoes and use and ice bath to quickly cool.
Correction: Cooling hot foods shall be accomplished as follows: 1) placing the food in shallow pans, 2) separating the food into smaller or thinner portions, 3) using rapid 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, or 7) other effective methods.
- Ambient Air & Water Temp Meas Devices, F Scale, Accurate within 3°F
Observation: The ambient air temperature measuring device located in the following unit is not accurate in °F: reach-in freezer.
Correction: Ambient air and water temperature measuring devices that are scaled only in Fahrenheit shall be accurate to +/-3°F in the intended range of use.
- Ventilation Hood Systems / Adequacy
Observation: Condensation is noted to be accumulating on the walls/ceiling at the dish machine. This appears to be due to insufficient ventilation of the hood system.
Correction: Provide an additional hood system or upgrade the current system to adequately ventilate grease and condensation from the establishment.
- Equipment / Good Repair / Components / Gaskets
Observation: The dish machine is leaking waterduring the wash yle and is leaking water at the end of the sanitizer cycle.
Correction: Equipment components such as doors, seals, hinges, fasteners, and kick plates shall be kept intact, tight, and adjusted in accordance with manufacturer's specifications.
- Critical: Sanitize / Hot Water / Mechanical/Thermolabel Test Verified
Observation: Due to improper operation of the mechanical warewashing machine, equipment food-contact surfaces and utensils are not sanitized after cleaning. (See 4-501.112)
Correction: Hot water warewashing machines shall achieve a utensil/equipment surface temperature of at least 160°F as measured by an irreversible registering temperature indicator. The thermolabel provided on the equipment/utensils shall turn black if the warewashing machine is properly heat sanitizing as required. If the thermolabel does not turn black, the warewashing machine shall not be used. Employees will have to set up the 3-vat sink to manually wash, rinse, and chemically sanitize all equipment, utensils, dish ware, glass ware, etc. A follow-up inspection will be conducted within 24 hours to ensure the machine has been repaired.
- Cleaning Frequency for Physical Facilities
Observation: Observed that the walls in the dish washing area are in need of cleaning.
Correction: Clean the physical facilities at a frequency necessary to ensure the protection and safe preparation of food.
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11/12/2014 | Routine | |
No violations noted.
No violation noted during this evaluation. | 08/15/2014 | Risk Factor | |
- Cooling Methods (corrected on site)
Observation: The following methods used for cooling were not adequate to facilitate cooling of the product from 135°F to 41°F within 6 hours: pinto beans were improperly cooling on the prep table. Use an ice bath.
Correction: Cooling hot foods shall be accomplished as follows: 1) placing the food in shallow pans, 2) separating the food into smaller or thinner portions, 3) using rapid 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, or 7) other effective methods.
- Critical: Sanitize / Hot Water / Mechanical/Thermolabel Test Verified (corrected on site)
Observation: Due to improper operation of the mechanical warewashing machine, equipment food-contact surfaces and utensils are not sanitized after cleaning. (See 4-501.112) Use the three compartment sink to sanitize dishes after they are washed in the dish machine.
Correction: Hot water warewashing machines shall achieve a utensil/equipment surface temperature of at least 160°F as measured by an irreversible registering temperature indicator. The thermolabel provided on the equipment/utensils shall turn black if the warewashing machine is properly heat sanitizing as required. If the thermolabel does not turn black, the warewashing machine shall not be used. Employees will have to set up the 3-vat sink to manually wash, rinse, and chemically sanitize all equipment, utensils, dish ware, glass ware, etc. A follow-up inspection will be conducted within 24 hours to ensure the machine has been repaired.
- Physical Facilities Good Repair (repeated violation)
Observation: Observed that the wall in dishmachine is not maintained in good repair.
Correction: Repair the physical facilities. Poor repair and maintenance compromises the functionality of the physical facilities.
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05/14/2014 | Routine | |
- Physical Facilities Good Repair
Observation: Walls in dish washing area in need of being painted.
Correction: Repair the physical facilities. Poor repair and maintenance compromises the functionality of the physical facilities.
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02/12/2014 | Routine | |
New CFM to obtain photo I.D.
- Mechanical Warewashing Equipment, Hot Water Sanitize, Final Rinse Temp (corrected on site)
Observation: The water temperature in the manifold servicing the high temperature warewashing machine was below the minimum allowable level of 165ºF for a stationary rack single temperature machine. The thermostat did not reach 180F.
Correction: In a mechanical operation the temperature of the fresh hot water sanitizing rinse as it enters the manifold may not be more than 194°For less than 165°F for a stationary rack, single temperature machine or for all other machines, 180°F.
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10/29/2013 | Risk Factor Assessment | |
This visit was made to conduct a change-of-ownership inspection. Please correct the following items.
1) Resurface the metal rack in the WIC (closest to door).
2) Replace burnt out light under hood system.
3) Install splash guard by hand sink and prep area (to be completed within 2 weeks, already have this on the schedule).
Recommend issuance of Health Dept. permit.
Ok for C/O.
*Please correct items prior to first inspection.
No violation noted during this evaluation. | 09/26/2013 | Pre-Opening | |
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