Discussed proper cleaning and sanitizing procedures with PIC. Facility required to have bleach or quaternary ammonium sanitizer to effectively sanitize kitchen equipment and utensils.
- Critical: Equipment and Utensils - Before Use After Cleaning*
Observation: The food-contact surfaces of the following equipment were not observed sanitized: equipment and utensils.
Correction: After cleaning and rinsing of the food-contact surface, the surface shall be effectively sanitized before coming in contact with food and before use.
- Handwashing Cleanser - Availability
Observation: Soap was not provided at the hand washing lavatory in 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.
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01/19/2016 | Routine | |
Notes:
Sewage water must be dumped in the toilet until service/mop sink is installed.
Non-critical violations must be corrected within 30 days.
- Temperature - Food Temperature Measuring Devices - Provided (repeated violation)
Observation: The person in charge could not provide a food temperature measuring device.
Correction: Obtain at least one food temperature measuring device so employees can properly monitor the temperature of food items in the establishment.
- Sanitizing Solutions, Testing Devices
Observation: There is no properly working test kit provided in the facility for monitoring the concentration of the chemical sanitizing solutions.
Correction: Obtain quaternary ammonium test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
Observation: Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: refrigerator interior (store room)
Correction: Maintain nonfood-contact surfaces of equipment clean.
- Critical: Sewage Disposal System - Approved Sewage Disposal System*
Observation: Sewage disposes of in an unapproved disposal system or discharged improperly. There is no dump sink in the facility. Sewage water had been dumped outside.
Correction: All liquid waste is to be disposed of in an approved sewage disposal system, either public or private.
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09/14/2015 | Routine | |
Discussed and provided information on storage of TCS foods, ware washing and sanitizing, and temperature control of TCS foods. Provided ServSafe flyer
- Temperature Measuring Devices (repeated violation)
Observation: There was no temperature measuring device evident in the reach-in refrigerator.
Correction: Provide a temperature measuring device in all hot or cold holding equipment used to store potentially hazardous foods so that employees can routinely monitor the ambient air temperature.
- Temperature - Food Temperature Measuring Devices - Provided
Observation: The person in charge could not provide a food temperature measuring device.
Correction: Obtain at least one food temperature measuring device so employees can properly monitor the temperature of food items in the establishment.
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04/24/2015 | Routine | |
| No violation noted during this evaluation. | 01/07/2015 | Routine | |
- Critical: Demonstration of Knowledge* (repeated violation)
Observation: The person in charge failed to explain the correct procedures for cleaning and sanitizing utensils and food-contact surfaces of equipment. Recommend ServSafe
Correction: flyer provided.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Green beans, pinto beans and cooked rice cold holding at improper temperatures
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below.
- Temperature Measuring Devices
Observation: There was no temperature measuring device located in the kitchen refrigerator.
Correction: Provide a temperature measuring device in all hot or cold holding equipment used to store potentially hazardous foods so that employees can routinely monitor the ambient air temperature.
- Lighting, Intensity
Observation: Less than 20 foot candles of light was noted in the ware washing area.
Correction: Provide at least 20 foot candles at a distance of 30 inches from the floor in consumer self-service areas, inside equipment, warewashing, equipment storage, toilet rooms
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10/17/2014 | Routine | |
Have all staff read and sign FDA form 1-B to keep in personal file.
Maintenance has been contacted regarding sink.
Only use food grade equipment. Single service containers should not be re-used for food storage.
Date mark all ready-to-eat foods within 24 hours. Shelf life is no more than seven days.
An extra set of keys should be available for refrigerators.
Basic food safety course is going to be held on 06/12/2014 from 6-8 pm.
- Critical: Demonstration of Knowledge* (corrected on site)
Observation: The person in charge failed to explain the correct procedures for cleaning and sanitizing utensils and food-contact surfaces of equipment. May want to buy a new 10 second quaternary ammonium test kit (www.microessentiallab.com) Staff were trained on how to properly set up a three compartment sink for ware washing purposes. Buy new stoppers for sink.
Correction: Ensure the designated person in charge (PIC) is knowledgeable about foodborne disease prevention, Hazardous Analysis Critical Control Point principles and Regulation requirements. The PIC should be prepared to recognize conditions that may contribute to foodborne illness. The PIC must also recognize conditions that fail to comply with Regulation requirements and be authorized to take the appropriate preventive and corrective actions to ensure that the Regulations' objectives are fulfilled.
- Plumbing System Maintained in Good Repair
Observation: Plumbing connections under the three compartment sink are leaking.
Correction: Plumbing systems and components shall be maintained in good repair.
- Handwashing Cleanser - Availability (corrected on site)
Observation: Soap was not provided at the hand washing lavatory in 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.
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06/03/2014 | Routine | |
Self closing device is needed for the rest-room door.
No violation noted during this evaluation. | 02/24/2014 | Routine | |
Provided operator with training information regarding cooling.
Reviewed how to calibrate a thermometer with operator.
Lunch is not typically served during the week to residents, just dinner.
No violation noted during this evaluation. | 10/28/2013 | Routine | |
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