Spoke to Greg (manager) about the nature of the complaint. He stated he had received a complaint from the graurds on the isolation ward for prisoners. Only spoons are allowed in isolation ward as per Federal Guidelines.
Reviewed temp logs all cold foods below 41*F and all hot foods above 135*F.
Meals are cooked to order. Once a meal is ordered from the kitchen it has a twenty minute ticket window, and a 15 minute delivery time, Each cart has a 12 minute time on them to assure this requirement is met.
No violation noted during this evaluation. | 11/10/2015 | Complaint Investigation | |
HACCP: Employee illness policy
- Non-food contact surfaces clean
Please clean the top of the dish machine in the basement. Please clean off the lime accumlation off the hand sink in the dish area. Non food contact surfaces shall be clean.
- Plumbing installed and maintained
Drain pipe to the water channel on dirty dish side has a leak in it. Plumbing shall be maintained.
- Floors properly constructed, clean, drained
The floor in the basement storage room and walk in cooler is made of painted concrete. The paint has worn and chipped in several of the traffic areas. Floors shall be easily cleanable and in good repair.
Please clean floor in dish area in corners and under dish machine equipment.
Floors shall be clean.
- Walls, ceilings, and attached equipment, properly constructed, clean
Please replace the door seal to the walk in raw meat cooler and the veggie walk in cooler in main kitchen area.
Please remove chipping paint in the door jam area to the raw meat walk in cooler.
Wall and ceiling covering material shall be attached and sealed so as to be easily cleanable.
Walls and ceilings, including doors, windows, and similar enclosures shall be maintained in good repair.
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10/19/2015 | Routine | 96 |
HACCP: Provided and discussed hand washing haccp and glove use.
Sanitizer used is Quat for wiping cloth/spray bottles. High temp for dish machine sanitizing. If 3-comp sink is used sanitizer used for that is Quats
All frozen food is frozen
- Non-food contact surfaces designed, constructed, maintained, installed, located.
Observed torn door gaskets on the following coolers: 21915(lower part corners) and left door 21865.
Recommend replacing the door gaskets.
Door gasket shall be maintained in good repair and be easily clean able.
Multi-use equipment and utensils shall be made and repaired with safe, non-toxic materials, including finishing materials that is corrosion resistant, non-absorbent, smooth, easily cleanable, and durable under conditions of normal use.
- Non-food contact surfaces clean
Door gaskets of drawer cooler under the stove is soiled.
Clean and maintain clean all non-food contact surfaces.
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.
- Single service articles not re-used
Observed a clear 4oz plastic dressing type cup being reused as a scoop in the granola in the dietetic kitchen area.
Corrected by education and removed the cup.
Use a handled utensil to dispense the granola and other product.
Re-use of single-service articles is prohibited.
- Critical: Toxic items labeled and used properly
Sanitizer spray bottle was above the 500ppm recommendation, bottle was located in the steamer/kettle area.
Corrected a new bottle was made to be at a sanitize concentration reading of 400ppm.
Chemicals used for sanitizing, shall not have concentrations higher than the maximum permitted under 21 CFR 178.1010.
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7/8/2015 | Routine | 91 |
Temperatures continued: Milk basement walk in cooler 40, Pot roast basement walk in cooler 41,
Dish machine uses high temp(192 degree F) Spray bottles use quats 300ppm.
HACCP: Discussed glove use and recommended installing glove holders closer to hand sinks and keeping gloves in that location only. This shall assist in proper hand washing and glove use. Employees must wash hands before applying new gloves. Provided haccp on glove use and hand washing.
All frozen food was frozen.
Note: Discussed food handler training. Establishment is discussing how they want to address this and getting it completed by the appropriate time.
- Non-food contact surfaces designed, constructed, maintained, installed, located.
Observed torn door gaskets on cooler number 28422.
Replace the door gaskets.
Non-food contact surfaces such as splash areas or areas which otherwise require frequent cleaning, shall be designed and fabricated so as to be smooth, washable, free of unnecessary ledges, projections, or crevices, and to be readily accessible for cleaning, and to be of such material and in such repair as shall be easily maintained in a clean and sanitary condition.
- Non-food contact surfaces clean
Observed food debris on the ledge where the prep cooler lid rests when opened to be soiled. The prep cooler is prep cooler number 48600.
Clean and maintain clean all non-food contact surfaces. Corrected by an employee begining to clean and sanitize this area.
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.
- Floors properly constructed, clean, drained
The following areas are where the floor is observed to be soiled: where removed coolers were near the cold prep area, under the racks in the walking cooler g-507a(Basement walk in), under the racks in dry storage in the basement.(wood chips and other debris seen).
Clean and maintain clan floods.
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3/6/2015 | Routine | 97 |
lHACCP: Discussed and provided information on Hand Washing.
Hot foods hot, cold foods cold, frozen foods frozen.
- Food contact surfaces of equipment and utensils clean
Freezer #21965 and #48599 bottom was found to be heavily soiled. Clean and sanitize on a routine basis to ensure food safety.
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12/4/2014 | Routine | 98 |
HACCP: Discussed and provided Boil Order information.
Hot foods hot, cold foods cold, frozen foods frozen.
- Original container, properly labeled, consumer advisory
Thickening agent (white powdered) found unlabeled on prep station.
All foods that are not stored in their original containers and whose identity may be mistakable, shall be labeled with the common or usual name of the food.
- Single service items properly stored, handled, dispensed
Single serve trays found stored upright. Store inverted or covered to ensure food safety.
- Walls, ceilings, and attached equipment, properly constructed, clean
Shelves in #4 produce cooler in main kitchen found to be soiled. Clean and sanitize on a routine basis to ensure food safety.
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9/30/2014 | Routine | 97 |
HACCP: Provided Handwashing HACCP
cl- sanitizer is used in the establishment. Heat sanitizer is used in the dish machine.
Frozen foods were stored frozen.
- Floors properly constructed, clean, drained
Floors were soiled with debris beneath equipment and tables throughout kitchen. Clean floors routinely.
Floors, floor coverings, mats, and duckboard shall be maintained clean.
- Walls, ceilings, and attached equipment, properly constructed, clean
Fan guards in walk-in cooler #3 and #4 are dusty.
Walls, ceilings, and attached equipment and decorative material shall be maintained clean.
- Lighting provided as required. Fixtures shielded
Light shields missing from new lights that were installed above dry storage downstairs and above the two compartment sink in the dish machine room. Provide light shields.
Light shields shall be provided for all artificial light fixtures located over, by or within food storage, preparation, service and display facilities and facilities where utensils and equipment are cleaned and stored.
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3/17/2014 | Routine | 97 |
HACCP: Labeling
cl- sanitizer is used in buckets. Heat sanitizer is used in dish machine.
Note: Saint Francis Main Kitchen includes dry storage room downstairs, two walk-in coolers downstairs, walk-in freezer downstairs, and dish machine room downstairs.
- Food contact surfaces of equipment and utensils clean
Lip of ice machine in main kitchen has soil buildup. Clean as often as necessary to maintain clean.
The food-contact surfaces of all equipment shall be kept free of encrusted grease deposits and other accumulated soil.
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11/6/2013 | Routine | 98 |
HACCP DISCUSSION: EMPLOYEE SHALL ONLY DRINK IN A COVERED CUP.
- Critical: Toxic items properly stored
Spray bottle of sanitizing chemical (quat) stored on a table lower rack among foam plates and dishes.
Poisonous or toxic materials necessary for the maintenance of the establishment shall not be stored above or intermingled with food, food equipment, utensils, or single-service articles.
Spray bottle removed.
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7/15/2013 | Routine | 95 |
HACCP DISCUSSION: PREVENTION OF CROSS CONTAMINATION OF FOOD.
- Critical: Sanitizing temperature
Dish washing machine final rinse sanitizing temperature at 160 degree F.
The final rinse temperature shall be at 180 degrees F for a multi-tank, conveyor machine. Boiler turned up, and final rinse rose over 180 degree F.
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2/1/2013 | Routine | 96 |
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