| No violation noted during this evaluation. | 07/10/2015 | Follow Up LOC |
- Non-food contact surfaces and food contact surfaces of cooking equipment and pans are clean
Observation: In the main kitchen and Mary B's, the exterior and interior of the cupboards were soiled.
- Cold and hot holding equipment used for PHF/TCS foods are equipped with at least one temperature measuring device that measures temperature in the coldest part of a hot holding unit or the warmest part of a cold holding unit and located and designed to allow for easy viewing.
Observation: There was not a thermometer placed in the refrigerator in the kitchen.
- Physical facilities maintained clean: Cleaning frequency, restrictions, and methods
Observation: The walls, ceiling and equipment in the dish room were soiled.
- Cutting surfaces maintained
Observation: The individual cutting boards were in bad repair. Discussed the dangers of cutting boards in bad repair.
- Outer openings are protected
Observation: The garage door was not insect rodent tight.
- Frozen PHF/TCS foods are properly slacked and thawed
Observation: There was frozen ground beef being thawed in the garage on top of the freezer. Discussed the dangers of improper thawing of raw meat. Employee corrected the violation at time of inspection by thawing under running water in one bin of the three compartment sink.
- Demonstration of Knowledge
Observation: The person in charge over at Mary B's, did not know what temperatures were required when cooking food for the Mary B's. Discussed the dangers of improper food safety with the administrator. Send food handling safety procedure to health department by 7-6-15.
- Sanitizers
Observation: The chlorine sanitizer at the dish machine was exceeding the required concentration. Discussed the dangers of high concentrations of sanitizer. PIC called EcoLab at time of inspection.
- A temperature measuring device with a suitable small diameter probe is provided and readily accessible to measure the temperature of thin foods
Observation: Mary B's unit did not have a thin tipped thermometer. Send copy of invoice of thin tipped thermometer to health department by 7-6-15.
|
06/26/2015 | Regular |
| No violation noted during this evaluation. | 07/09/2014 | Follow Up LOC |
- Food storage containers identified with common name of food
Observation: Frozen food was not identified.
- Non-food contact surfaces and food contact surfaces of cooking equipment and pans are clean
Observation: The exteriors and handles of equipment were soiled
- PHF/TCS foods maintained at 41°F or below, except during preparation, cooling, cooling, or when time is used as a public health control
Observation: Items exceeded 41 degrees. There was Half+Half coffee creamer that requires refrigeration,stored at room temperature. - Corrected at inspection. The vegetable cooler in the garage was at 43 degrees. The refrigerator at the Alzheimer's was at 45 degrees.
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
Observation: Date marking was not consistent in the kitchen. -Corrected at inspection.
- Heating, ventilating, and air conditioning systems design, installation, and cleaning
Observation: There were dusty ceiling vents in the kitchen.
- Outer openings are protected
Observation: In the garage, the garage doors were not insect/rodent tight.
- Cutting surfaces maintained
Observation: There were cutting boards in bad repair.
- Using a handwashing sink- operation and maintenance
Observation: There were items sitting in the hand sink at the Alzheimer unit.
- Separation from food, equipment, utensils, linens, and single service
Observation: In the Alzheimer's unit, there was toxic items stored in the cabinet above the refrigerator. - Corrected at inspection.
- Storage of clean linens, single-service, and single use articles
Observation: In the Alzheimer's unit, there were single service tableware were sitting on the floor in the storage room.
- Multiuse food contact surfaces are constructed of materials that are: durable, corrosion-resistant, non absorbent
can withstand repeated warewashing
- Sanitization methods - hot water, chemical
Observation: There was no sanitizer at the sink in the Alzheimer's unit.
|
06/30/2014 | Routine |
| No violation noted during this evaluation. | 06/30/2014 | Follow Up LOC |
| No violation noted during this evaluation. | 06/30/2014 | Follow Up LOC |
- Eating, drinking, or using tobacco
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
- Clean condition-hands and arms
- Shellstock, maintaining identification
- Fruits and vegetables that are cooked to hot holding are cooked to 135°F
- Discharge from eyes, nose, and mouth
|
12/03/2013 | Routine |
- Light bulbs, protective shielding
Not all the lights were shielded in the kitchen, storage room and dish room.
- equipment food contact surfaces and utensils clean to sight and touch.
*Repeat* Exteriors and handles of equipment were soiled, i.e. the dishwashing units, fronts handles of coolers/freezers and shelving inside cupboards.
- Roasts held at a temperature of 130°F or above
In the Alzheimer's unit, the refrigerator's ambient temperature exceeded 41 degrees at 55 degrees. - Discussed the importance of keeping items under 41 degrees.
|
11/18/2013 | Routine |
- Discharge from eyes, nose, and mouth
- Discarding ready to eat, PHF/TCS food prepared on-site or opened commercial container held at 41°F for 7 days
- Preventing contamination when tasting
- Fruits and vegetables that are cooked to hot holding are cooked to 135°F
- Clean condition-hands and arms
- Shellstock, maintaining identification
|
03/12/2013 | Routine |
- Animal handling prohibition
There was a little dog in the kitchen.
- Outer openings are protected
*Repeat Violation* The pedstrain door and the west garage door in the garage are not insect/rodent tight.
- equipment food contact surfaces and utensils clean to sight and touch.
The shelving in the dish room is soiled and dusty. --
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
There was no evidence of date marking in the Alzeimer's unit.
- Multiuse food contact surfaces are cleanable
- Dispensing of single-service and single-use articles
- Material characteristics of non-food contact surfaces
The shelving in the dish room is soiled and dusty.
- Equipment and utensils-durability and strength
|
03/01/2013 | Routine |
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