This visit was made to conduct a risk based assessment. The Person in Charge was very helpful and very knowledgeable about foodborne illnesses and prevention. Thank you. The following issue requires attention:
1. Please ensure that all concentrations of sanitizing solutions are within the designated range. Ensure that food employees have access to sanitizing test strips to check the concentrations of the solutions
*Repeat Observations are Subject to Civil Penalty
- Critical: Sanitizers, 21 CFR Criteria for Food Contact (corrected on site)
Observation: Observed that the concentration of the chlorine sanitizing solution in the sanitizing bucket was at 200 ppm.
Correction: Chemical sanitizers shall be used in accordance with the CFR. High concentrations of sanitizer in excess of the CFR requirements can be harmful because residues of the materials remain. Food employee corrected the concentration to be 100 ppm.
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09/28/2015 | Risk Factor | |
- Handwashing Sink / Accessible at All Times (corrected on site)
Observation: The handwashing facility located next to service line is blocked, preventing access by employees for easy handwashing.
Correction: A handwashing sink shall be maintained so that it is accessible at all times for employee use.
- Common Name on Working Containers of Toxics (Cleaners, Sanitizers) (corrected on site)
Observation: A chemical spray bottle is not properly labeled.
Correction: Working containers of toxic items are to be properly labeled with contents. Identification of these containers with the common name of the material helps prevent the dangerous misuse of the contents.
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05/22/2015 | Routine | |
No violations observed.
Note: went over code changes-gave binder
No violation noted during this evaluation. | 01/22/2015 | Routine | |
1. No violation noted.
2. Food Protection Manager is knowledgeable of the employee health policies.
3. Discussed the binder from section 1 to 8.
4.Signed the report of Sanitation inspection for Social Services and Juvenile Justice.
5.Dish machine thermolabel passed.
6. Handed the Big 5 poster to the FPM
No violation noted during this evaluation. | 08/14/2014 | Risk Factor | |
- Mechanical Warewashing Equipment, Hot Water Sanitize, Wash Solution Temp per Unit Specifications
Observation: The wash temperature of the high temperature sanitizing warewashing machine is not meeting the manufacturer's specifications. The minimum temperature was 160F while the actual temperature was 145F.
Correction: The temperature of the wash solution in spray type warewashers that use hot water to sanitize may not be less than: 1) 165°F for a stationary rack, single temperature machine, 2) 150°F for a stationary rack, dual temperature machine, 3) 160°F for a single tank, conveyor, dual temperature machine, or 4) 150°Ffor a multitank, conveyor, multitemperature machine.
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05/12/2014 | Routine | |
- Handwashing Sink / Accessible at All Times (corrected on site)
Observation: The handwashing facility located at the ware wash is blocked, preventing access by employees for easy handwashing.
Correction: A hand washing sink shall be maintained so that it is accessible at all times for employee use.
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10/18/2013 | Routine | |
- Cooling Methods
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: leftovers from luch were tightly covered during the cooling process.
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.
- Temp Meas Devices for Cold & Hot Hold Equipment, Present
Observation: There was no temperature measuring device located in the following cold holding equipment: salad bar refrigerator.
Correction: Cold or hot holding equipment used for the storage of potentially hazardous foods (time/temperature control for safety food) shall be designed to include and shall be equipped with at least one integral or permanently affixed temperature measuring device that is located to allow easy viewing of the device's temperature display.
- Hand Drying Provision / Individual, Disposable Towels (corrected on site)
Observation: Observed that paper towels were not provided at each handwashing sink. Paper towels provided during the inspection. Paper towels were provided during the inspection.
Correction: Provide paper towels at each hand sink to allow employees to properly dry their hands after handwashing.
- Designated Areas Provided for Employee Eating, Drinking, Smoking
Observation: Observed that the area designated for employees to eat, drink, and use tobacco is not located to protect food, equipment, linens, and/or single-service items from contamination. Employee's food was improperly stored in the walk-in refrigerator with food that will be served to residents. Employee's food was relocated during the inspection.
Correction: Relocate the area designated to accommodate employees' personal needs to prevent the potential contamination of food, food equipment and utensils, linens, or single-service items.
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04/11/2013 | Routine | |
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