- Cleanability of floors, walls, and ceilings
Observation: Paint is peeling away on the corner in the kitchen # 2 . Wall must be repainted so that is smooth and easily cleanable.
- Established procedures for responding to vomiting and diarrheal events
Observation: Food establishment must have procedure for employees to follow when responding to vomiting and diarrheal events that involve the discharge of bodily fluids such as vomitus or fecal matter onto any surface within the food establishment to reduce foodborne disease transmission. Information regarding the procedure given to Manger.
- Package integrity
Observation: One dented can of peach found in the dry storage #1. May not use any can that is dented on top, bottom, or side seals. Removed and discarded. Corrected on site
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07/30/2015 | Regular |
| No violation noted during this evaluation. | 08/28/2014 | Physical Recheck |
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
Observation: Over all date marking is excellent. One gallon of milk was not date marked on the 100 side of facility. All potentially hazardous food (PHF) must be date marked if not used within 24 hours. All (PHF) if not used within 7 days must be discarded. CORRECTED ON SITE.
- 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: The 200 side homestyle white refrigerator was 54.5 to 59.9 degrees with the inspectors 2 different stem thermometer. This cooler was kept closed and NOT OPENED FOR OVER AN HOUR. The facilities thermometer was at 60 degrees. ALL POTENTIALLY HAZARDOUS FOOD (PHF) WAS DISCARDED AT THIS TIME. THE FACILITY HAS AN ITEMIZATION OF FOOD THAT WAS DISCARDED. AT THIS TIME THE ASSISTANT DIRECTOR OF NURSING IS CALLING FOR SERVICE. A PHYSICAL RE-CHECK TO BE COMPLETED WITHIN 3 DAYS. DO NOT PUT ANY (PHF) BACK INTO THIS REFRIGERATOR UNTIL THE UNIT IS REPAIRED AND IS AT 41 DEGREES OR LOWER. IF REPAIRED PRIOR THAN THURSDAY CALL LINN COUNTY PUBLIC HEALTH AND ADVISE THE INSPECTOR. THE FACILITY WAS GIVEN INSPECTORS CARD WITH PHONE NUMBER. THE FOOD WHICH WAS STAFFS WAS NOT ALL THROWN OUT DUE TO NOT GIVEN TO THIS HIGH RISK POPULATION.
- equipment food contact surfaces and utensils clean to sight and touch.
Observation: Both can openers on 100 and 200 side have some food debris build up. Shall clean as often as necessary to keep clean. The director of nursing stated the night shift will clean both can openers tonight.
- Foods are cooled using appropriate methods
Observation: The facility is using a crock pot to COOK a beef roast. A crock pot is not a appropriate equipment to cook food and can only be used after food is cooked on the stove, in the oven or microwave and kept at least 135 degrees or higher. ALL the staff was educated and ALL verbalized understanding. The crock pot SHALL ONLY BE USED TO KEEP FOOD AT 135 DEGREES OR HIGHER AFTER BEING COOKED IN THE ABOVE MENTIONED COOKING EQUIPMENT. CORRECTED ON SITE.
- Food temperature measuring devices are accurate to ±1°C or ±2°F in the intended range of use
Observation: The small white refrigerator on the 200 side for holding milk is reading 52 degrees. This cooling unit is 39 to 40 degrees. ALL COOLING UNITS SHALL HAVE ACCURATE TEMPERATURE MEASURING DEVICES.REPLACE THE THERMOMETER WITHIN 10 DAYS.
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08/26/2014 | Routine |
- Backflow protection
air gap, device standard, when required
- Air drying of equipment and utensils
Observation: Observed employee drying equipment after being washed, rinsed, and sanitized from the dish machine. ALL equipment MUST air dry and NO USE OF TOWELS. ALL staff were educated and verbalized understanding. CORRECTED ON SITE.
- Handwashing signage
Observation: Four restrooms that food employees use do not have any signs when to wash their hands. ALL restrooms used by food employees shall have signs posted to be viewed by the employee. Given to the Director of Nursing during this inspection. SHALL POST IN ALL FOUR RESTROOMS. CORRECTED ON SITE.
- equipment food contact surfaces and utensils clean to sight and touch.
Observation: Both microwaves on the 100 and 200 side have some food debris buildup on the upper portion of the microwave. REPEAT VIOLATION. CORRECTED ON SITE.
- Toilet room
receptacle, enclosed, fixtures clean
- Separating raw animal foods from raw ready to eat food and separating raw animal food from cooked ready to eat foods
Observation: Several cartons of raw eggs stored next to ready to eat sandwiches. Moved the raw eggs to a location to prevent contamination. CORRECTED ON SITE.
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04/09/2014 | Routine |
- Food employees hair is effectively restrained
Observation:All employees must wear an effective hair restraint when cooking or prepping food. Effective hair restraints include a hair net, hat, and visor.
- Cleaning of cooking and baking equipment
Observation: Dried food debris on ceiling of microwave. Microwaves must be cleaned at least every 24hrs. Clean microwave.
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12/30/2013 | Routine |
- Sanitization of food contact surfaces - before use and after cleaning
Unable to detect sanitizer in either dish machine. Chlorine sanitizer must be maintained between 50-100 ppm for proper sanitization. Service called during inspection.
- Cleanability of floors, walls, and ceilings
Kitchen replaced pipes and the flooring still needs to be repaired. All flooring must be easily cleanable. Tiling to be repaired next week.
- Material characteristics of non-food contact surfaces
Reusing egg cartons to store eggs on flats. All surfaces exposed to food must be cleanable and nonabsorbent. Do not reuse egg cartons.
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05/03/2013 | Routine |
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