- General Comments that relate to this Inspection
No violations noted.Notes: Handsinks properly stockedDiscussed importance of handwashingDiscussed no bare hand contact w/ ready to eat foods.Discused employee health. Ensure employees ill w/ gastrointestinal illness (vomiting and/or diarrhea) or sore throat w/ fever are excluded for at least 48 hours after symptoms stopWalk-in cooler at 35 f-turkey 35 f; corned beef 36 f; ham 38 f; tuna 35 fWalk-in freezer at 0 f; Reach in freezer at -4 fDiscussed date marking. All potentially hazardous foods must be used or discarded w/in 7 days from opening original packageDishwasher sanitizing at 50 pm chlorine. Test strips on site.*Paint "patched" ceiling area in dishwashing area*All food is same day service - no cooling*No raw or undercooked foods served*One person has taken CFPM class and is awaiting her certificate
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12/14/2015 | Routine Inspection 1st | 100 |
- [2] Food protected during storage; preparation; display; service; transportation
Observed food stored on floor in freezer. Ensure all food is stored at least 6 inches off the ground at all times to prevent contamination. Corrected on site.
- [5] Hands washed and cleaned; good hygienic practices
Observed one employee return from lunch break and proceed to put away clean dishes without washing hands first. Hands must be washed any time tasks are changed; including returning from breaks/lunch; using the restroom; handling dirty dishes; preparing food; etc. Reviewed proper handwashing procedure with employee and operator. Operator will review handwashing procedure with all employees. Corrected on site.
- [1] Non-food contact surfaces: designed; constructed; maintained; installed; located
Observed ice build up on bottom of door to walk in freezer and on condensate line in walk in freezer. Maintainance personnel on site - began repair. He stated that the heat tape is missing on the line and the door between the freezer and the walk in was loose. The door has been adjusted and the clean up of the ice build up was completed during inspection. Monitor freezer for ice build up and contact repair person if ice build up is noted as it may indicate a leak in the line. Corrected on site.
- General Comments that relate to this Inspection
Notes:-no food cooking at time of inspection-hand sink stocked-Facility generally does not cook and cool items. They do have an ice wand for cooling if needed. Reviewed cooling procedures with operator with no issues noted.-facility does not serve raw or undercooked products. They use pastuerized eggs.-thermometers available to test final cook temps. Reviewed cook temps with operator with no issues noted.-cold holding checked ok - all 40F or less-food stored properly in walk in and in dry storage-dishwasher tested at 50ppm chlorine. Test strips available. Do test the dishwasher at the start of each day to ensure it is dispensing the proper concentration of chlorine (50-100ppm)-regular pest control by Terminex; No pest control issues noted at time of inspection-facility is clean and organized - they perform a deep cleaning once a month-slicer is clean - discussed cleaning procedure with no issues noted-dumpster area clean-chemicals properly stored-discussed employee health - ensure anyone with gastrointestinal symptoms (vomiting / diarrhea) is excluded for 48 hours after symptoms stop.
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11/17/2014 | Routine Inspection 1st | 92 |
- General Comments that relate to this Inspection
All violations corrected at time of inspection. Thank you.Ceiling overhead at service station is smooth and easily cleanable. All holes and gaps in kitchen next to fixed equipment closed. Ice machine observed clean and floor drain cleaned of all visible soil. Do maintain floor drains on a regular basis.
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1/31/2014 | Routine Reinspection 1st | 100 |
- [2] Potentially hazardous food properly thawed
Observed packaged fish improperly thawing in standing water. Incorrect thawing. Thaw all foods under continuously cold running water; under refrigeration; in the microwave; or as part of the cooking process to prevent bacteria growth. * Corrected on site.
- [2] Food (ice) contact surfaces: designed; constructed; maintained; installed; located
Facility shall store frozen ice wand off floor in walk in freezer to prevent cross contamination. Ice wand is used to cool foods and must be stored in a clean container and off ground. Please repair inside of the ice machine door to be smooth and easily cleanable. Observed split in metal. Please patch hole in wall next to ice machine and clean all debris behind ice machine.
- [2] Food contact surfaces of equipment and utensils clean; free of abrasives; detergents
Observed flour and sugar canistars with visible soil. Food contact surfaces dirty. All food contact surfaces must be clean and free of debris.Please incoporate these bins into the monthly deep cleaning schedule.
- [1] Non-food contact surfaces: designed; constructed; maintained; installed; located
Non food contact surface not maintained properly. All non food contact surfaces must be maintained properly.1) Please clean cooler vent cover of all dust buildup. 2) Light covers throughout kitchen need cleaning and repair all non working lights. 3) Clean and refinish fan guards in walk in refrigerator and in walk in freezer. Remove all ice buildup in walk in freezer.4) Clean cabinet labeled "ticket wheel" of all visible soil. 5) Please clean floor drain under ice machine.
- [1] Walls; ceilings: attached equipment constructed; good repair; clean surfaces; dustless cleaning methods
Ceiling overhead hostess line and under ice machine and beverage station must be smooth and easily cleanable. Observed acoustical (popcorn) ceiling in these areas. Wall in need of repair. Repair following area(s) to maintain a smooth; durable; and easily cleanable surface:1) Close the gap behind the stainless steel wall at cookline.2) Seal nonporous areas under dishwasher to be smooth and easily cleanable. 3) Repair ceiling overhead in kitchen. Ceiling must be in good repair and smooth and easily cleanable. 4) Fill all holes in walls and ceilings.
- [1] Premises free of litter; unnecessary articles; equipment/personal articles properly stored; authorized personnel
Observed employee purses stored in cabinet at hostess line with plastic cutlery. Store all personal items away from food; food preparation areas; and food contact surfaces; including dishware. * Corrected on site.
- General Comments that relate to this Inspection
Walk in refer recorded @ 38 F; walk in freezer @ -10 F and 2 door standup freezer @ - 4 F. No hot food observed being prepared at time of inspection. Reviewed with operators final cook temperature for chicken. Chicken must be cooked to a final cook temperature of 165 F. Facility does not cool or re-heat foods. No raw and undercooked foods are served at this facility that serves residents at this retirement home living facility. Chlorine dishwasher recorded at 100 ppm. Do lower chlorine concentration at chlorine sanitizer bucket to be at levels between 50-100 ppm. Reviewed proper makeup of chlorine sanitizer water with operator. Facility hot holds food at steam table no longer than 2 hours. No leftovers are kept or any foods cooled for reuse. Facility uses temperature logs to monitor equipment cold holding. Reviewed with operator proper storage of raw meats in walk in units. Raw meat products must be stored properly to prevent cross contamination. Seafood to be stored above raw beef; pork and chicken. Operator knows when to exclude for ill employees. Do continue to monitor employees for proper handwashing and appropriate times. Do keep the lids down when not in use at the trash dumpsters to prevent vermin attraction.
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12/31/2013 | Routine Inspection 1st | 91 |
- General Comments that relate to this Inspection
No violations observed at the time of inspection:Hot-holding checked good; au jus at 142F; ground beef cooked to 182F.Cold-holding checked good; pasta salad at 37F; cheese at 42F; roast beef at 38F.Dishwasher checked at 50-100ppm chlorine on final rinse sanitization.Handsink checked stocked and functional; observed handwashing and glove use with ready-to-eat foods.Managers aware of proper exclusion for sick employees; this is very important with the highly susceptible people on-site.notes:Recommend some very minor repairs under dishwasher to ensure a smooth and easily cleanable surface; reviewed corrections with Manager.Recommend new FRP washable walls above three-compartment sink.
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7/17/2012 | Routine Inspection 1st | 100 |
- [1] Non-food contact surfaces of equipment and utensils clean
Facility shall clean and sanitize ceiling in walk-in refrigeration; fan guards; and grease trap area under dishwasher area. All areas observed with build-up of soils or food debris.
- [1] Floors; constructed; drained; clean; good repair; covering installation; dustless cleaning methods
Facility shall clean and sanitize floors in walk-in freezer; area observed with food debris/soils.
- General Comments that relate to this Inspection
The following was observed at the time of inspection:Cooking and hot-holding temperatures checked good; salisbury steak final cook temperature checked at 187 degrees; peas holding at 197 degrees; rice holding at 183 degrees; brown gravy holding at 163 degrees; onions holding at 198 degrees.Cold-holding checked good; cheese at 42 degrees; liquid pasteurized eggs at 41 degrees; tomatoes at 43 degrees.Dishwasher verified at 50-100ppm chlorine on final rinse sanitization; sanitizer bucket available with 50-100ppm chlorine.Handsinks stocked and functional; reviewed handwashing procedures and the importance especially with highly susceptable population.Refrigeration and freezer temperatures checked within regulation; walk-in checked at approximately 38 degrees; freezer checked at -6 degrees.
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7/25/2011 | Routine Inspection 1st | 98 |
- [1] Non-food contact surfaces: designed; constructed; maintained; installed; located
Steam table pan liners are no longer cleanable and must be replaced; observed substantial build-up.
- General Comments that relate to this Inspection
The following was observed at the time of inspection:All food products are cooked for immediate service; cooling and rethermalizing products is very rare. Products that are not used during meals are discarded. (This is an excellent standard operating procedure since the population is high risk)Cold-holding checked good; all salad dressings checked between 38-41 degrees)All food products prepared using gloves; observed good handwashing procedures.Walk-in ambient temperature checked at approximately 37 degrees; all products properly dated and stored.Dishwasher sanitizing at 50-100ppm chlorine on final rinse sanitization; chlorine sanitizer buckets checked within acceptable ranges.Reviewed the critical importance of excluding any sick food handlers and the symptoms to be aware of.note:clean under ice-machineclean freezer floor...
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5/3/2010 | Routine Inspection 1st | 99 |
- [1] Non-food contact surfaces: designed; constructed; maintained; installed; located
Facility shall reseal three-compartment sink to wall and patch damaged dry wall areas.
- [1] Non-food contact surfaces of equipment and utensils clean
Observed debris on fan guards and ceiling in walk-in refrigeration unit. Facility shall clean and sanitize these areas.
- [1] Walls; ceilings: attached equipment constructed; good repair; clean surfaces; dustless cleaning methods
Facility shall patch small hole in ceiling over three-compartment sink.
- General Comments that relate to this Inspection
The following was observed at the time of inspection:Hot-holding and final cook temperatures checked good; meat balls observed being rethermalized to 166 degrees.Cold-holding checked good; ham at 41 degrees; cheese at 42 degrees. Recommend having walk-in refrigeration checked to maintain 37-38 degrees ambient temperature due to the high risk population. Observed glove use and proper handwashing; reviewed the critical importance of very good handwashing in this facility with high risk population.Dishwasher checked good at 50-100ppm chlorine on final rinse; sanitizer buckets checked good at 50-100ppm chlorine.All food storage and product rotation checked good; please ensure good date labeling occurs.
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5/28/2009 | Routine Inspection 1st | 97 |
- General Comments that relate to this Inspection
NOTES:NO VIOLATIONS FOUND AT TIME OF INSPECTION.ALL VIOLATIONS FROM LAST YEARS ROUTINE INSPECTION HAVE BEEN CORRECTED.HANDSINK AVAILABLE AND PROPERLY STOCKED.STUFFED BELL PEPPERS AT 170F; VEGGIES 155FALL FOOD PROPERLY STORED AND COVERED IN WALK-IN.DISHWASHER GOOD AT 100PPMNO COOLING IS DONE IN FACILITY. ALL LEFT OVERS ARE DISCARDED. SOUPS ARE MADE FRESH.DISCUSSED EMPLOYEE AND RESIDENT ILLNESS. DISCUSSED SERVING A SUSEPTABLE POPULATION.
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12/8/2008 | Routine Inspection 1st | 100 |
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