The above observations and the following were discussed with the person in charge:
-A work order is in place to repair the missing coving on the wall by the juice machine, the broken door on the cabinet and the caulking along the seal of the rinse basin on the 3 compartment sink.
-The maintenance department was in the process of repairing the front handsink that was slow to drain during the inspection.
-Hair restraints.
Abbreviations: PIC: Person in Charge, WIC: Walk in Cooler, RIC: Reach in Cooler, RIF: Reach in Freezer, ST: Surface Temperature, IT: Internal Temperature, PT: Prep Table, WIF: Walk in Freezer, HH: Hot Holding, CH: Cold Holding, MB: Milk Box, PC: Prep Cooler
- Critical: Hands - When to Wash* (corrected on site)
Observation: Observed an employee enter the kitchen and obtain ice to fill a pitcher without first washing her hands. The PIC discussed when to wash hands with the employee and the employee's supervisor during the inspection.
Correction: Instruct food employees to clean their hands and exposed portions of their arms immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service and single-use articles and during food preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing task.
- Critical: Ready-to-Eat - Potentially Hazardous Food - Disposition* (corrected on site) (repeated violation)
Observation: The commercially processed ready-to-eat (RTE) buttermilk was not discarded by the ""consume by"" date. Observed buttermilk in the walk in cooler that was dated 3/6/2016. The PIC stated the buttermilk had not been used recently and discarded the product during the inspection.
Correction: Discard the food at this time and ensure all previously frozen prepared or commercially processed RTE foods are served, sold or discarded by the most recent ""consume by"" date marked on the food container. 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.
- Equipment - Good Repair and Proper Adjustment (corrected on site)
Observation: The can opener blade was observed to be dull. Metal shavings observed along the sides of the can opener blade. The PIC stated they will order a new blade for the can opener.
Correction: Disassemble the can opener, clean and sanitize the assembly, remove and replace the blade. Can opener blades must be kept sharp to prevent creation of metal fragments that can contaminate food in the can when opened.
- Critical: Sanitizer - Criteria/Chemicals for food contact* (corrected on site)
Observation: The quaternary ammonium sanitizer that is being applied to food contact surfaces does not meet the requirements. Quaternary ammonium sanitizer used in the sanitizer buckets measured at 500 ppm and 111'F during the inspection. Cold water was added to the buckets and the concentration was brought to 200-400 ppm and 95'F.
Correction: Utilize only quaternary ammonium sanitizer that meets the requirements when applying to food contact surfaces. Sanitizer range for the product used at this establishment can range from 150-400 ppm.
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03/09/2016 | Routine | |
The above observations and the following were discussed with the person in charge:
-Provide test strips for the veggie wash.
-Handwashing sign provided.
Abbreviations: PIC: Person in Charge, WIC: Walk in Cooler, RIC: Reach in Cooler, RIF: Reach in Freezer, ST: Surface Temperature, IT: Internal Temperature, PT: Prep Table, WIF: Walk in Freezer, HH: Hot Holding, CH: Cold Holding, MB: Milk Box, PC: Prep Cooler
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site)
Observation: Different types of raw animal foods stored in such a manner that may cause cross contamination. Observed raw ground beef stored over ready to eat ham and raw bacon and raw sausage stored over pudding in the walk in cooler. The PIC placed the raw products under the ready to eat products during the inspection.
Correction: Separate types of raw animal foods from each other such as beef, fish, lamb pork, and poultry during storage, preparation, holding, and display by the following: (a) Using separate equipment for each type. (b) Arranging each type of food in equipment so that cross contamination of one type with another is prevented. (c) Preparing each type of food at different times or in separate areas.
- Critical: Ready-to-Eat - Potentially Hazardous Food - Disposition* (corrected on site) (repeated violation)
Observation: The commercially processed ready-to-eat (RTE) buttermilk in the refrigeration unit was not discarded by the ""consume by"" date. The buttermilk expired on 12/19/2015. The PIC discarded the buttermilk during the inspection.
Correction: 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.
- 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:1. the slicer 2. a small bowl on the storage rack.
Correction: Clean and sanitize these surfaces for food contact.
- Equipment - Non-Food Contact Surfaces and Utensils (corrected on site)
Observation: Surfaces of the upsplash of the coffee machine was observed soiled with accumulations of grime and debris.
Correction: Clean the surface of equipment at any time when contamination may have occurred, at least every 24 hours, before restocking the consumer self-service equipment/utensils, or per manufacturer specifications.
- Equipment - Cooking and Baking Equipment (corrected on site)
Observation: The cavity of the microwave oven is observed soiled.
Correction: Using the manufacturer's recommended cleaning procedure, clean the microwave oven at least every 24 hours.
- Hand Drying Provision (corrected on site) (repeated violation)
Observation: No disposable towels were provided at the hand washing lavatory in the back of the kitchen.
Correction: 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
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12/22/2015 | Risk Factor | |
The above observations and the following were discussed with the person in charge.
-Facility is very short staffed, PIC could not walk around with inspector for entire inspection. Employee's were still in the process of cleaning up breakfast at the time of the inspection.
-Observed butter that requires temperature control being used on the tables in the dining area. Ensure butter is placed back into the cooler after each breakfast, lunch and dinner shift to maintain 41'F and below.
Abbreviations: PIC: Person in Charge, WIC: Walk in Cooler, RIC: Reach in Cooler, RIF: Reach in Freezer, ST: Surface Temperature, IT: Internal Temperature, PT: Prep Table, WIF: Walk in Freezer, HH: Hot Holding, CH: Cold Holding, MB: Milk Box, PC: Prep Cooler
- Critical: Cooling* (corrected on site)
Observation: The beef roast was noted not being adequately cooled to prevent the growth of harmful bacteria. Beef roast in the walk in cooler measured at 49'F internally. The roast was prepared the previous day and was placed into the walk in cooler whole. Roast was covered with plastic wrap and foil. The PIC discarded the roast during the inspection.
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.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (corrected on site)
Observation: The prepared ready-to-eat (RTE) foods in the refrigeration unit were not properly dated for disposition. Observed chicken salad, potato salad and tomato/cucumber salad all stored in the walk in cooler without being properly dated.
Correction: Mark the name and "consume by" date on the container of RTE foods 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 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.
- 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: 1. the slicer blade 2. the scoops and spatula on the storage rack. All items were cleaned and sanitized during the inspection.
Correction: Clean and sanitize these surfaces for food contact.
- Handwashing Cleanser - Availability (corrected on site) (repeated violation)
Observation: Soap was not provided at the hand washing lavatory in the front of the kitchen.
Correction: 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.
- Hand Drying Provision (corrected on site) (repeated violation)
Observation: No disposable towels were provided at the hand washing lavatories in the front of the kitchen and at the wait station.
Correction: 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
- Critical: Toxics - Storage of Toxic Containers* (corrected on site) (repeated violation)
Observation: Chemicals are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items. Observed soap and a sanitizer bucket stored on the prep table in the back of the kitchen. Observed a chemical spray bottle stored with crackers and coffee/tea filters at the wait station. The PIC placed all chemicals in a designated area away from food during the inspection.
Correction: Chemicals must be located in an area that is not above food, equipment, utensils, linens or single service items.
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09/10/2015 | Risk Factor | |
The above observations and the following were discussed with the person in charge:
-Live pest activity observed in the kitchen during the inspection. Please contact pest control to treat the area. Ensure dead pests are removed as soon as possible. Please send invoices to the health department showing the proposed treatment plan.
Abbreviations: PIC: Person in Charge, WIC: Walk in Cooler, RIC: Reach in Cooler, RIF: Reach in Freezer, ST: Surface Temperature, IT: Internal Temperature, PT: Prep Table, WIF: Walk in Freezer, HH: Hot Holding, CH: Cold Holding, MB: Milk Box, PC: Prep Cooler
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: The milk (47'F) and creamer (47'F) in the wait station reach in cooler were observed to be cold holding at improper temperatures. Cooler measured at 44'F during the inspection, the PIC turned the cooler down to keep foods at 41'F and below. Foods were not left out for the breakfast shift.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
- 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: 1. the slicer blade and surrounding areas 2. the blade of the small slicer, funnel and measuring cup stored under the prep table 3. the scoop and bowls stored on the drying rack by the walk in cooler. All equipment was cleaned and sanitized during the inspection.
Correction: Clean and sanitize these surfaces for food contact.
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07/15/2015 | Risk Factor | |
- Hand Drying Provision (repeated violation)
Observation: No disposable towels were provided at the hand washing lavatory at the wait station.
Correction: 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
- Critical: Toxics - Storage of Toxic Containers* (corrected on site) (repeated violation)
Observation: Chemicals are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items. Observed hand soap stored on a prep table next to a cutting board that was actively being used for food prep.
Correction: Chemicals must be located in an area that is not above food, equipment, utensils, linens or single service items.
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05/04/2015 | Follow-up | |
The above observations and the following were discussed with the person in charge:
-Employee health handouts and handwashing sign provided.
-Recommend the person in charge attend a food safety class, handouts provided.
Abbreviations: PIC: Person in Charge, WIC: Walk in Cooler, RIC: Reach in Cooler, RIF: Reach in Freezer, ST: Surface Temperature, IT: Internal Temperature, PT: Prep Table, WIF: Walk in Freezer, HH: Hot Holding, CH: Cold Holding, MB: Milk Box, PC: Prep Cooler
- Critical: Employee Health* (corrected on site)
Observation: Employees or applicants are not aware of the reporting procedures concerning information about their health and activities as they relate to diseases that are transmissible through food, including the date of onset of jaundice or of an illness due to Salmonella Typhi, Shigella spp., Escherichia coli O157:H7, Hepatitis A virus or Norovirus.
Correction: Have the license holder require employees or applicants report to the person in charge any information about their health and activities if they are diagnosed with or had a past illness from Salmonella Typhi, Shigella spp., Escherichia coli O157:H7, Hepatitis A virus or Norovirus
- Hair Restraints - Effectiveness
Observation: Employees observed working in the food service area without proper hair restraints.
Correction: Ensure all employees wear hair restraints such as hats, hair coverings or nets, beard restraints, and clothing that covers body hair, that are designed and worn to effectively keep their hair from contacting exposed food, clean equipment, utensils and linens, and unwrapped single-service and single-use articles. This section does not apply to food employees such as counter staff who only serve beverages and wrapped or packaged foods, hostesses, and wait staff if they present a minimal risk of contaminating exposed food
- Critical: Package Integrity* (corrected on site) (repeated violation)
Observation: Food packages are not in good condition or the integrity of the package contents are not protected from adulteration or potential contaminants (ex: dented food cans). Observed dented cans stored on the rack in the dry storage area. The PIC removed the cans during the inspection and placed them in another area to be returned.
Correction: 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.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (repeated violation)
Observation: The butter stored on the tables was observed to be cold holding at improper temperatures. Buttery spread measured at 71'F during the inspection. The butter is left out at room temperature at all times and states keep refrigerated on the box and container.
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below.
- Critical: Ready-to-Eat - Potentially Hazardous Food - Disposition* (corrected on site)
Observation: The commercially processed ready-to-eat (RTE) deli meats were not discarded by the ""consume by"" date. Observed bologna and roast beef dated 3/19 and ham dated 3/22. The PIC discarded the deli meats during the inspection.
Correction: Discard the food at this time and ensure all previously frozen prepared or commercially processed RTE foods are served, sold or discarded by the most recent ""consume by"" date marked on the food container. 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.
- Equipment - Fixed Equipment, Spacing or Sealing
Observation: The handsink in the front of the kitchen is not sealed to adjoining equipment or walls. The caulking around the rinse sink is no longer sealed to adjoining walls.
Correction: Seal the unit to adjoining equipment or walls since it is exposed to spillage or seepage.
- Equipment - Good Repair and Proper Adjustment
Observation: Mechanically vented hood filters not in good repair or have gaps in between filters.
Correction: Repair or replace hood filters and/or eliminate gaps between filters.
- Equipment - Cutting Surfaces
Observation: The small cutting board(s) are heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
Correction: Resurface or discard and replace the cutting boards to provide a food contact surface that is smooth, easily cleaned and sanitized.
- Non-Food Contact Surfaces (repeated violation)
Observation: The nonfood contact surfaces of the following equipment have accumulations of grime and debris: 1. the doors on the cabinets in the wait station under the coffee pot 2. the interior of the cabinets under the wait station 3. the upsplash of the juice machine.
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Kitchenware and Tableware
Observation: Cleaned and sanitized utensils not handled, displayed, or dispensed so that the food- or lip-contact surfaces are protected from contamination. Observed the forks and spoons to be stored haphazardly in the storage bin in the wait station.
Correction: Handle, display, or dispense cleaned and sanitized utensils so the food- or lip-contact surface are protected from contamination.
- Outdoor Areas, Surface Characteristics
Observation: Observed the grease receptacle to be stored on the grass outside of the facility.
Correction: Outdoor storage areas for refuse, recyclables, or returnables shall be made of approved materials.
- Outer Openings - Protected
Observation: Outer opening of the food establishment is not protected against entry of insects and rodents. Observed the back door of the establishment propped open during the inspection.
Correction: Protect the food establishment against the entry of insects and rodents by 1. Filling or closing holes and other gaps along floors, walls, and ceilings, 2. Closed, tight fitting windows, and 3. Solid, self-closing, tight-fitting doors. Insects and rodents are vectors of disease-causing microorganisms which may be transmitted to humans by contamination of food and food-contact surfaces.
- Handwashing Cleanser - Availability
Observation: Soap was not provided at the hand washing lavatory in the wait station.
Correction: 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.
- Hand Drying Provision
Observation: No disposable towels were provided at the hand washing lavatory at the wait station.
Correction: 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
- Handwashing Signage/Handwashing Facilities
Observation: A sign or poster that notifies food employees to wash their hands is not provided at the hand sink at the wait station.
Correction: Provide a sign or poster that notifies food employees to wash their hands at all handwashing lavatories used by food employees.
- Physical Facilities in Good Repair
Observation: Holes observed in the wall under the handsink in the front of the kitchen and under the rinse sink by the dishmachine.
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
- Pests - Removing Dead or Trapped Birds - Insects, Rodents, and other Pests
Observation: Dead pests were found on the premises. Observed dead pests in the cabinet under the wait station.
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.
- Critical: Toxics - Storage of Toxic Containers* (corrected on site)
Observation: Soap buckets are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items. Observed soap buckets stored on prep tables next to food during the inspection. The PIC removed the soap buckets and placed them away from food during the inspection.
Correction: Chemicals must be located in an area that is not above food, equipment, utensils, linens or single service items.
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03/31/2015 | Routine | |
The above observations and the following were discussed with the person in charge:
-Facility is in the process of replacing the floor tiles and the ceiling tiles throughout the kitchen.
-Employee health policy discussed.
-The temperature for the wash cycle of the dishmachine measured at 140'F. Data plate shows the minimum temperature should read 150'F. Advise contacting the repair company to adjust the temperature of the wash cycle.
-Clean the wall behind the rinse sink, replace caulking as needed.
-Metal shavings observed along the sides of the can opener blade, please replace.
Previous inspection dated 3/5/14 shows that another reach in cooler was on order for the wait station. This cooler is not in place. Facility is not keeping the butter and half and half that is required to stay cold in a cooler. PIC stated they are placing these items on ice during serving times. Observed bowls of half & half and butter stored on the dining room tables and in a plastic tub in a cabinet in the wait station area. Facility does not have adequate refrigeration therefore another cooler is required for the facility. Please notify the health department as soon as this cooler has been installed for reinspection.
The person in charge was very knowledgeable regarding cooking/holding temperatures and employee health, excellent job!
Abbreviations: PIC: Person in Charge, WIC: Walk in Cooler, RIC: Reach in Cooler, RIF: Reach in Freezer, ST: Surface Temperature, IT: Internal Temperature, PT: Prep Table, WIF: Walk in Freezer, HH: Hot Holding, CH: Cold Holding, MB: Milk Box, PC: Prep Cooler
- Critical: Cooling* (corrected on site)
Observation: The chicken soup stored in the walk in cooler noted not being adequately cooled to prevent the growth of harmful bacteria. Homemade chicken soup was prepared the previous day at 4:30 pm. Chicken soup was stored in the walk in cooler in a large pot that was covered. Chicken soup measured at 53'F during the inspection. PIC discarded the soup during the inspection.
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.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (repeated violation)
Observation: Butter and half and half were observed to be cold holding at improper temperatures. Single service packages of butter and half and half that required temperature control for safety were observed to be sitting out at room temperature. Products were measured at 70'F and 71'F internally. The reach in cooler at the wait station was removed and a new one has not been provided.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils* (corrected on site) (repeated violation)
Observation: The following equipment food-contact surfaces were observed soiled to sight and touch: 1. the ladle and spoon on the drying rack 2. the tongs stored over the 3 compartment sink.
Correction: Clean and sanitize these surfaces for food contact.
- Critical: Handwashing Lavatory*
Observation: There are not an adequate number of handwash lavatories on site. (See 12 VAC5-421-2280) Facility has removed the handsink in the front of the kitchen. A handsink must be provided in this area.
Correction: Install additional lavatories to increase the employee's opportunity to wash hands routinely. Prior to installing additional plumbing fixtures the permit holder must apply and gain approval through the necessary regulatory agencies.
- Handwashing Cleanser - Availability
Observation: Soap was not provided at the hand washing station by the juice machine.
Correction: 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.
- Hand Drying Provision
Observation: No disposable towels were provided at the hand washing station by the juice machine.
Correction: 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
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09/16/2014 | Risk Factor | |
The above observations and the following were discussed with the person in charge:
-Employee health policy.
-Parts on order to repair the walk in cooler door.
-Vegetable oil spray storage.
-All in use utensils are being washed, rinsed and sanitized or changed out at least once every 2 hours.
-The reach in cooler in the wait station has been removed and another one is on order.
-The quaternary ammonium 146 sanitizer in the 3 compartment sink measured at 150 ppm.
Lots of handwashing and glove use observed during this inspection, great job by all staff members!
Abbreviations: PIC: Person in Charge, WIC: Walk in Cooler, RIC: Reach in Cooler, RIF: Reach in Freezer, ST: Surface Temperature, IT: Internal Temperature, PT: Prep Table, WIF: Walk in Freezer, HH: Hot Holding, CH: Cold Holding, MB: Milk Box, PC: Prep Cooler
- Critical: Package Integrity* (corrected on site)
Observation: Food packages are not in good condition or the integrity of the package contents are not protected from adulteration or potential contaminants (ex: dented food cans). Several dented cans observed on the storage rack in the dry storage area. Dented cans were removed to be returned to the supplier.
Correction: 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.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: Single service packets of butter observed to be cold holding at improper temperatures. Observed butter stored in cabinet at the wait station measuring at 67'F. All butter was discarded during the inspection.
Correction: Discard the food and ensure that potentially hazardous foods for cold holding are maintained at 41°F or below to inhibit the growth of harmful bacteria.
- Non-Food Contact Surfaces
Observation: The nonfood contact surface of the following equipment have accumulations of grime and debris: 1. the top of the oven door 2. the juice machine.
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Refuse, Recyclables, and Returnables - Outdoor Storage Surface
Observation: The waste oil container is stored on absorbent material. Observed the grease receptacle stored on the grass by the dumpster area.
Correction: All refuse containers are to be stored on smooth, nonabsorbent material that is sloped to drain.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: The floors by the fryer and by the coffee maker in the back of the kitchen noted in need of cleaning.
Correction: All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.
- Mops - Drying Mops
Observation: Mops not hung up to air dry.
Correction: Wet use maintenance items such as mops must be hung in a position that allows them to air dry so they are not allowed to grow contamination which can then be spread through the establishment at the next use.
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03/05/2014 | Routine | |
This inspection was conducted a follow up inspection to the 1/31/2014.
The above observations and the following were discussed with the person in charge:
-Replace the trash bags being used to cover clean equipment with food grade bags.
-Ensure employees are washing hands between glove changes.
-The quaternary ammonia 146 sanitizer in the 3 compartment sink measured at 200 ppm.
Staff members have made several improvements to the facility since the previous report, great job!
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils* (repeated violation)
Observation: The following equipment food-contact surfaces were observed soiled to sight and touch: the slicer blade and surrounding areas.
Correction: Clean and sanitize these surfaces for food contact.
- Equipment - Non-Food Contact Surfaces and Utensils (repeated violation)
Observation: Surfaces of the ice machine and the juice machine that are in contact with non-potentially hazardous food items were observed soiled with accumulations of grime and debris.
Correction: Clean the surface of equipment at any time when contamination may have occurred, at least every 24 hours, before restocking the consumer self-service equipment/utensils, or per manufacturer specifications.
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02/03/2014 | Follow-up | |
The above observations and the following were discussed with the person in charge:
-Service technician has been contacted to repair the hot water heater supplying the hot water to the handsinks in the kitchen. A temporary handwashing station has been set up until hot water is restored. Please notify the health dept. immediately once hot water has been restored to the handsink in the kitchen. Hot water is working in the dishmachine with the rinse cycle measuring at 194'F.
-Quaternary ammonia 146 sanitizer measured at 150 ppm.
Employee health policy discussed in detail. Ensure any employees that are diagnosed with Norovirus are symptom free for 48 hours and have a doctor's note prior to returning to work.
Abbreviations: PIC: Person in Charge, WIC: Walk in Cooler, RIC: Reach in Cooler, RIF: Reach in Freezer, ST: Surface Temperature, IT: Internal Temperature, PT: Prep Table, WIF: Walk in Freezer, HH: Hot Holding, CH: Cold Holding, MB: Milk Box
- Critical: Hands - When to Wash* (corrected on site) (repeated violation)
Observation: REPEAT A food employee failed to wash his or her hands before engaging in food preparation, after touching bare human body parts, after coughing, sneezing, eating, after handling soiled utensils or after engaging in any activity which may have contaminated his/her hands. Observed an employee handle raw fish, change his gloves and continue with food preparations without washing his hands.
Correction: Instruct food employees to clean their hands and exposed portions of their arms immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service and single-use articles and during food preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing task.
- Critical: Eating, Drinking, or Using Tobacco* (corrected on site)
Observation: REPEAT Employees drinking cups are stored in areas where they may contaminate food, clean equipment, utensils or other items needing protection. Observed an employees drink stored on the food prep table. Drink was placed in the designated area.
Correction: Provide a designated area where employees may store drinks so as not to contaminate exposed food, clean equipment, utensils, and linens, or unwrapped single-service and single-use articles, or other items needing protection.
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site)
Observation: REPEAT Preparation of raw food conducted in a manner that may cause cross contamination of to ready-to-eat food (RTE). Observed raw pork stored over cooked ham and raw bacon stored over liquid egg in the walk in cooler.
Correction: Separate raw foods during storage, preparation, holding, and display from raw RTE food including other foods such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: REPEAT The butter (50'F) and milk (51'F) stored in the reach in cooler in the wait station was observed to be cold holding at improper temperatures.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils* (corrected on site)
Observation: REPEAT The following equipment food-contact surfaces were observed soiled to sight and touch: 1. the slicer blade and surrounding areas 2. the tongs and ladle stored over the 3 compartment sink.
Correction: Clean and sanitize these surfaces for food contact.
- Equipment - Non-Food Contact Surfaces and Utensils
Observation: Surfaces of the ice machine and the juice machine that are in contact with non-potentially hazardous food items were observed soiled with accumulations of grime and debris.
Correction: Clean the surface of equipment at any time when contamination may have occurred, at least every 24 hours, before restocking the consumer self-service equipment/utensils, or per manufacturer specifications.
- Equipment - Cooking and Baking Equipment
Observation: REPEAT The cavity of the microwave oven in the back of the kitchen and by the juice machine were observed soiled.
Correction: Using the manufacturer's recommended cleaning procedure, clean the microwave oven at least every 24 hours.
- Handwashing Lavatory, Water Temperature, and Flow
Observation: REPEAT Water from the handwashing sinks throughout the kitchen was measured at a temperature less than 100°F. Water temperature at the handsinks throughout the kitchen was measured at 66'F. PIC had the maintenance staff working to correct this issue immediately.
Correction: Make necessary adjustments to valves and lines serving the handsink to provide water of at least 100°F to allow more effective removal of fatty soils encountered in kitchens.
- Handwashing Cleanser - Availability (corrected on site)
Observation: Soap was not provided at the hand washing lavatory in the front of the kitchen.
Correction: 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.
- Hand Drying Provision (corrected on site)
Observation: No disposable towels were provided at the hand washing lavatory in the front of the kitchen.
Correction: 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
- Critical: Toxics - Storage of Toxic Containers* (corrected on site)
Observation: Chemicals are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items. Observed glass cleaner and chemical wipes stored with single service items on the storage rack in the back of the kitchen.
Correction: Chemicals must be located in an area that is not above food, equipment, utensils, linens or single service items.
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01/31/2014 | Risk Factor | |
Inspection conducted due to complaint of pest activity. Complaint founded.
Please fax or email invoices from pest control to health department. Contact information was left with the Person in Charge.
Also recommended sealing all tiles and FRP which are beginning to seperate from the walls.
- Critical: Pests-Controlling Pests*
Observation: Pest activity noted during inspection. Observed several live roaches during inspection today. Many of the live roaches observed were young.
Correction: The presence of insects, rodents, and other pests shall be controlled to minimize their presence on the premises by using methods such as trapping devices or other methods as required. Increase pest control methods, including cleaning of equipment and nonfood contact surfaces of facility until problem is abated.
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09/24/2013 | Complaint | |
Abbreviations: WIC=walk in cooler
- Critical: Hands - When to Wash* (corrected on site)
Observation: A food employee failed to wash his or her hands before donning new gloves.
Correction: Instruct food employees to clean their hands and exposed portions of their arms immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service and single-use articles and during food preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing task.
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07/24/2013 | Critical Procedures | |
Inspection conducted due to a complaint received regarding cockroach eggs and droppings in the dining room and a cockroach observed on the stainless steel counter in the kitchen.
-Facility is aware of the issue but was not aware of the complaint.
-Recent pest control invoices dated 5/10/2013 shows cockroach activity noted in the warewashing area of the kitchen. Area was inspected and serviced. Observed one dead cockroach on the hot water heater and one dead cockroach under the 3 compartment sink. The previous invoices shoe that no cockroach activity was observed in the kitchen.
-No live pests observed during this inspection. Dining room, dishmachine, garbage disposal, entire warewashing area and food prep areas all inspected. Please remove any dead pests.
-Facility is taking the appropriate steps necessary to eliminate that presence of any pest's throughout the kitchen. Please fax a copy of the pest control invoice to the health department after the next treatment. The the issue continues, please contact pest control for additional treatments.
No violation noted during this evaluation. | 05/21/2013 | Complaint | |
Investigation completed due to complaint received regarding dirty utensils and dirty glasses on the tables and the kitchen being ran improperly.
-Observed dirty linens on the tables throughout the dining area. PIC had all linens changed during the inspection.
-Dishes appeared to be clean in the kitchen and throughout the dining area tables.
-Kitchen is fully staffed at this time and the dishmachine was in working order: Wash Temp: 155'F, and Rinse Temp: 194'F.
Complaint was unfounded.
No violation noted during this evaluation. | 04/09/2013 | Complaint | |
The above observations and the following were discussed with the person in charge:
-Food prep was observed during this inspection. Temperatures taken were within acceptable ranges.
-A kitchen staff are taking staggered breaks in the dining area to help answer residents questions and to keep them out of the kitchen.
-Ensure the floor drain under the 3 compartment sink and the garbage disposal is being cleaned as often as needed to control pests.
-The PIC is purchasing additional hooks for employees coats and personal belongings.
-Single service utensils and equipment are still being used in the memory care center.
Facility has made significant improvements since the previous report. Great job by all staff members.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils* (corrected on site) (repeated violation)
Observation: The following equipment food-contact surfaces were observed soiled to sight and touch: 1. the ladles and strainer over the 3 compartment sink 2. the blender pitcher 3. the upsplash of the juice machine.
Correction: Clean and sanitize these surfaces for food contact.
- Equipment - Cooking and Baking Equipment (repeated violation)
Observation: The food contact equipment surface of the interior of the ovens were observed soiled with accumulations of grime and debris.
Correction: Clean the food contact surface of the ovens to prevent accumulations that may reduce heat transfer to adequately cook food and to prevent attract of insects when not in use.
- Non-Food Contact Surfaces (repeated violation)
Observation: The nonfood contact surface of the following equipment have accumulations of grime and debris: 1. the top of the dishmachine 2. the can opener holder 3. the handle on the stove 4. the sides of the grill top 5. the side of the oven by the fryer.
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: The following areas are noted in need of cleaning: 1. the wall by the dishmachine 2. the floors throughout the kitchen to include under equipment and beside the fryer.
Correction: All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.
- Critical: Pests-Controlling Pests* (repeated violation)
Observation: Observed methods are not being used to control pests. Observed a large amount of apparent fruit flies throughout the kitchen and front kitchen area. Observed several small traps set around the juice machine to catch the pests. Significant improvement observed during the inspection.
Correction: The presence of insects, rodents, and other pests shall be controlled to minimize their presence on the premises by using methods such as trapping devices or other methods as required.
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01/14/2013 | Follow-up | |
The above observations and the following were discussed with the person in charge:
-Single service utensils are being used to serve foods to the residents in their rooms. No utensils, cups, plates or left over foods are being brought back into the kitchen to be washed or reused.
-Please label the spray bottle stored under the prep table by the dishmachine.
-Observed a leak in the faucet at the 3 compartment sink.
Ensure all dishes, tableware, cups, napkins and tablecloths are removed from the tables in the dining area to be cleaned prior to allowing residents to use them. Strongly recommend washing, rinsing, sanitizing all dishes throughout the kitchen prior to using again. Please remove the communal water station in the lobby at this time.
The quaternary ammonium 146 sanitizer in the 3 compartment sink and in the sanitizer buckets were measured at 200 ppm.
Food Sources Approved.
- Person in Charge (corrected on site)
Observation: Unauthorized personnel such as children or customers in the food preparation, food storage, or warewashing areas. Observed a resident walk into the kitchen to ask a question. Staff members stopped him and advised him that he cannot come into the kitchen.
Correction: Remove unauthorized personnel. The person in charge shall not permit persons unnecessary to the food establishment operation in the food preparation, food storage, or warewashing areas.
- Critical: Hands - When to Wash* (corrected on site) (repeated violation)
Observation: A food employee failed to wash his or her hands before engaging in food preparation, after touching bare human body parts, after coughing, sneezing, eating, after handling soiled utensils or after engaging in any activity which may have contaminated his/her hands. An employee went to the dining area with his gloves on and came back into the kitchen to handle clean dishes without first washing his hands and changing his gloves. Employee was stopped prior to handling the dishes and advised to wash his hands and change his gloves.
Correction: Instruct food employees to clean their hands and exposed portions of their arms immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service and single-use articles and during food preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing task.
- Critical: Eating, Drinking, or Using Tobacco*
Observation: Observed a container of soda and an employees coffee cup stored in an area where they may contaminate food, clean equipment, utensils or other items needing protection. The soda was stored next to the blender and the coffee cup was stored next to the cutting boards. Observed employee food stored in the walk in cooler with residents food.
Correction: Provide a designated area where employees may keep drinks so as not to contaminate exposed food, clean equipment, utensils, and linens, or unwrapped single-service and single-use articles, or other items needing protection.
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (repeated violation)
Observation: Raw food of animal origin holding in a manner that may cause cross contamination of to ready-to-eat food (RTE). Observed raw salmon stored over ready to eat ham and cooked pork in the walk in cooler.
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.
- Critical: Food - Potentially Hazardous Food - Cold Holding*
Observation: The following foods were observed to be cold holding at improper temperatures: 1. the half & half (66'F) stored in a basket for the tables 2. the butter (66'F) stored in a basket for the tables 3. the milk (48'F) stored in the reach in cooler in the front of the kitchen area.
Correction: Discard the food and ensure that potentially hazardous foods for cold holding are maintained at 41°F or below to inhibit the growth of harmful bacteria.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils* (repeated violation)
Observation: The following equipment food-contact surfaces were observed soiled to sight and touch: 1. the slicer and blade 2. the ladles and strainer over the 3 compartment sink 3. the grater stored under the prep table 4. the blender pitcher 5. the peeler 6. the baking pan 7. the stainless steel pan stored on the drying rack 8. the upsplash of the juice machine.
Correction: Clean and sanitize these surfaces for food contact.
- Equipment - Cooking and Baking Equipment
Observation: The food contact equipment surface of the interior of the ovens were observed soiled with accumulations of grime and debris.
Correction: Clean the food contact surface of the ovens to prevent accumulations that may reduce heat transfer to adequately cook food and to prevent attract of insects when not in use.
- Non-Food Contact Surfaces
Observation: The nonfood contact surface of the following equipment have accumulations of grime and debris: 1. the top of the dishmachine 2. the table holding the mixer 3. the can opener holder 4. the handle on the steamer 5. the handle on the stove 6. the sides of the grill top 7. the hood vents 8. the side of the oven by the fryer.
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles (corrected on site)
Observation: Several plastic cups were observed stored unprotected next to the dishmachine.
Correction: Store plastic cups in the original protective package to protect from contamination until used.
- Kitchenware and Tableware
Observation: Cleaned and sanitized utensils not handled, displayed, or dispensed so that the food- or lip-contact surfaces are protected from contamination. Observed forks, spoons and knives store with the food contact surface facing up by the dishmachine.
Correction: Handle, display, or dispense cleaned and sanitized utensils so the food- or lip-contact surface are protected from contamination.
- Handwashing Lavatory, Water Temperature, and Flow (corrected on site)
Observation: The handwashing sink in the front of the kitchen provided only extremely hot water with very little water pressure. The PIC contacted the repair man during the inspection and cold water was provided with additional water flow.
Correction: Remove and replace the separate cold and hot water and provide a mixing valve or combination faucet capable of providing an adequate flow of water at 100°F and above.
- Refuse - Covering Receptacles
Observation: Dumpster or outside refuse container was open or uncovered.
Correction: Cover all waste containers when not in continuous use.
- Refuse - Maintaining Refuse Areas and Enclosures
Observation: Trash and litter were observed adjacent to the refuse container outside the facility.
Correction: The refuse container storage area and grounds adjacent to the container are to be maintained clean and sanitary.
- Outer Openings - Protected
Observation: Outer opening of the food establishment is not protected against entry of insects and rodents. Observed a gap under the back door of the kitchen.
Correction: Protect the food establishment against the entry of insects and rodents by 1. Filling or closing holes and other gaps along floors, walls, and ceilings, 2. Closed, tight fitting windows, and 3. Solid, self-closing, tight-fitting doors. Insects and rodents are vectors of disease-causing microorganisms which may be transmitted to humans by contamination of food and food-contact surfaces.
- Dressing Areas and Lockers - Designation
Observation: Lockers or other suitable facilities are not provided for employees clothing and other possessions. Observed an employees coat stored on a prep table next to the ice machine. Observed several hooks missing from the coat rack used to hold employees jackets.
Correction: Provide lockers or other suitable facilities for the orderly storage of employees clothing and other possessions
- Physical Facilities in Good Repair
Observation: The following areas are not maintained in good repair: 1. the tile along the wall by the back door is no longer sealed to the wall 2. the tile on the wall by the steamer is missing 3. missing caulk between the floor tiles in front of the walk in cooler.
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: The following areas are noted in need of cleaning: 1. the wall by the dishmachine 2. the floors throughout the kitchen to include under equipment and beside the fryer 3. the wall behind the mixer 4. the ceiling tiles over the hot holding station.
Correction: All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.
- Critical: Pests-Controlling Pests*
Observation: Observed methods are not being used to control pests. Observed a large amount of apparent fruit flies throughout the kitchen and front kitchen area. Observed several small traps set around the juice machine to catch the pests. Methods do not appear to be working to control the issue.
Correction: The presence of insects, rodents, and other pests shall be controlled to minimize their presence on the premises by using methods such as trapping devices or other methods as required.
- Critical: Toxics - Medicines - Restriction and Storage*
Observation: Medicines are located in an area where food or equipment can be contaminated. Observed a container of cough/cold medicine stored in a drawer with food service equipment.
Correction: Locate medicines to prevent contamination of food, equipment, utensils, linens, and single-service and single-use articles
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01/04/2013 | Routine | |
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