HACCP: Discussed proper and routine storage of all items that are received from delivery drivers. Ensure that the items are inspected and ensure that there is enough convenient storage for the foods and equipment delivered.
Frozen foods are frozen.
Quats is the sanitizer used in the facility.
- Non-food contact surfaces clean
The exterior of the delfield hot holding unit is soiled. The counter under the microwave is soiled. The coffee storage racks are soiled. The condiment holders in the kitchen for the patient tray preparation, are soiled. The tracks of the soda coolers are soiled.
Clean and sanitize routinely and maintain clean.
Non-food contact surfaces of equipment shall be cleaned as often as is necessary to keep the equipment free of accumulation of dust, dirt, food particles, and other debris.
- Storage/handling of clean equipment, utensils
The storage rack with the clean pots and pans is soiled.
Cleaned and sanitized utensils and equipment shall be stored in a clean, dry location that provides protection from contamination by splash, dust and other means.
- Restrooms with self-closing doors, fixtures operate properly, facility clean, supplied with hand soap, disposable towels or hand drying devices, tissue
1) There were no paper towels at the hand wash sink by the dish machine. 2) The exterior of the soap dispensers at the hand wash sinks are soiled.
Corrected
- Floors properly constructed, clean, drained
The floors under equipment throughout the facility are soiled.
Clean all floors routinely.
Floors, floor coverings, mats, and duckboards shall be maintained clean.
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4/10/2012 | Routine | 95 |
NOTE: The facility has changed the name to Kindred Hospital, this has not yet been updated through CDP, however, will be changed at the office prior to uploading inspection.
HACCP: Discussed proper labeling of all cooling foods. Provided HACCP bulletin. Potentially hazardous food requiring refrigeration after preparation shall be labeled or tagged with the date and time of preparation and rapidly cooled to an internal temperature of 41°F. Potentially hazardous foods of large volume or prepared in large quantities shall be rapidly cooled, utilizing such methods as limiting depth of food to 4 inches or less, agitation, quick chilling or water circulation external to the food container. 1) Cooked potentially hazardous food shall be cooled: A) From 135°F (60°C) to 70°F (21°C) within 2 hours
- Original container, properly labeled, consumer advisory
Several items in the walk in cooler were not labeled with the time of cooling.
Provided HACCP bulletin for education.
Label all cooling potentially hazardous food with the date and time of preparation.
- Food contact surfaces of equipment and utensils clean
The following food contact surfaces are soiled: 1) Interior shelving of walk in cooler, 2) Interior of Groen Hyper Steam, 3) Stove top, 4) Griddle, 5) Interior of small prep cooler, 6) Interior of microwave.
Clean and sanitize all food contact surfaces routinely.
The food-contact surfaces of grills, griddles, and similar cooking devices and the cavities and door seals of microwave ovens shall be cleaned at least once a day. The food-contact surfaces of all cooking equipment shall be kept free of encrusted grease deposits and other accumulated soil.
- Non-food contact surfaces clean
The following non food contact surfaces are soiled: 1) black condiment holders, 2) shelving under the microwave, 3) handles and exterior of drawers.
Clean and sanitize all non food contact surfaces routinely.
Non-food contact surfaces of equipment shall be cleaned as often as is necessary to keep the equipment free of accumulation of dust, dirt, food particles, and other debris.
- Storage/handling of clean equipment, utensils
1) A storage container is being used which has measuring cups facing various directions. 2) Interior of several utensil drawers are soiled.
1) Provide a container which protects the food contact surfaces of utensils. 2) Clean all drawers routinely and maintain clean.
Cleaned and sanitized equipment and utensils shall be handled in a way that protects them from contamination.
- Single service items properly stored, handled, dispensed
Boxes of lids and other single service articles are stored on the floor of the dry storage room.
Elevate all boxes of single service articles.
Single-service articles shall be stored at least six inches above the floor in closed cartons or containers.
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1/11/2012 | Routine | 94 |
HACCP: Discussed proper evaluation of dented cans.
Frozen foods are frozen.
Quats is the sanitizer used in the facility. The dish machine is a high temp machine that reached the appropriate temperature.
Foods were labeled correctly with date and time.
- Food contact surfaces of equipment and utensils clean
The following food contact surfaces were soiled: 1) The #10 can opener blade, 2) The interior of the microwave in the middle island, 3) The interior of the small delfield cooler, 4) The white baffle of the ice machine.
Clean and sanitize all food contact surfaces routinely.
The food-contact surfaces of all cooking equipment shall be kept free of encrusted grease deposits and other accumulated soil.
- Non-food contact surfaces clean
The following non food contact surfaces were soiled: 1) The black condiment holders on the middle island, 2) The utensil holders in the dining area, 3) The exterior cabinets under the coffee urns.
Clean and sanitize routinely and maintain clean.
Non-food contact surfaces of equipment shall be cleaned as often as is necessary to keep the equipment free of accumulation of dust, dirt, food particles, and other debris.
- Critical: Cross-connections, back-siphonage, back-flow prevented
The back flow prevention device at the mop sink is not functioning properly and allowing water to escape from around the device and a hose is attached.
Corrected
- Floors properly constructed, clean, drained
The floors in the walk in cooler, under the three compartment sink and under and around the stove are heavily soiled.
Clean all floors routinely and maintain clean.
Floors and floor coverings of all food preparation, food storage, and utensil-washing areas, and the floors of all walk-in refrigerating units, dressing rooms, locker rooms, toilet rooms and vestibules shall be routinely cleaned.
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7/22/2011 | Routine | 91 |
HACCP: Discussed labelling the foods that are stored in the freezer for later use to be labeled with the date that the foods are stored in the freezer to have an accurate date for proper labeling and discard within the 7 day period.
Quats is the sanitizer used in the facility.
The pest control operator for the facility is American Pest Control.
- Thermometers provided and conspicuously placed
There was no thermometer present in the Delfield hot holding unit.
Provide a thermometer for inside all hot holding units in the facility.
A numerically scaled indicating thermometer/recording thermometer, accurate to plus or minus 3°F, shall be provided and conspicuously placed in each mechanical refrigerator and each hot food storage facility.
- Food contact surfaces of equipment and utensils clean
The interior of the "screaming freezer" is soiled. The interior of the small prep cooler is soiled. The interior of the microwave is soiled.
Clean and sanitize all food contact surfaces routinely.
The food-contact surfaces of all cooking equipment shall be kept free of encrusted grease deposits and other accumulated soil.
- Non-food contact surfaces clean
The counter under the meat slicer is soiled. The exterior of the hot and cold holding unit handles are soiled.
Clean all non food contact surfaces routinely.
Non-food contact surfaces of equipment shall be cleaned as often as is necessary to keep the equipment free of accumulation of dust, dirt, food particles, and other debris.
- Storage/handling of clean equipment, utensils
1) Clean/sanitized scoops are stored above the wash section of the three compartment sink. 2) The shelving storing pans and strainers across from the three compartment sink is soiled.
1) Move the scoops away from the the area to prevent splash contamination. Cleaned and sanitized equipment and utensils shall be handled in a way that protects them from contamination. 2)Cleaned and sanitized utensils and equipment shall be stored in a clean, dry location that provides protection from contamination by splash, dust and other means.
- Walls, ceilings, and attached equipment, properly constructed, clean
The vent hood is heavily soiled.
Clean the vent hood routinely and maintain clean.
Walls, ceilings, and attached equipment and decorative material shall be maintained clean.
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3/11/2011 | Routine | 94 |
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