- [5] Potentially hazardous food meets temperature requirements during storage; preparation; display; service; transportation
Potentially hazardous food found out of temperature. Ensure all cold foods maintain 41 degrees F or less and hot foods maintain 135 degrees F or more to prevent bacteria growth.Beef stew cooked in early AM--put into frig at 6:30 AM. Temperature @ 62 F--67 F.after 4 hours. Since almost 4 hrs had passed and food prodect was still in the temperature danger zone; potential for growth of spore-forming bacteria. Food was voluntarily discarded and violation was corrected immediately.
- [2] Food protected during storage; preparation; display; service; transportation
050) Raw product stored incorrectly. Store all raw foods below cooked and ready to eat foods to prevent potential cross contamination.Raw shell eggs stored directly on shelf without a box above salad dressings and other condiments. Corrected immediately.
- General Comments that relate to this Inspection
-observations made after breakfast and before lunch prep---no additional violations noted- overall improvement in cleaning and organization of kitchen noted-in spite of issues noted today; overall managerial control has improved.-refrigerator @ 35 F. (cheese @ 41 F.)-handsink stocked with soap and paper towels; sink is easily accessible.-towels are stored in a bin and washed daily with bleach. Recommend using hot water to rinse.-a thermometer is used to check cook temperatures: some cooking temp. logs noted; but these were not complete (see note below)-3 compartment sink is used with bleach to wash and sanitize dishes--chlorine bleach is used as sanitizer; test strips available; no opportunity to check concentration-food storage area was torn up as new; cleanable flooring is repaceing previous carpetImprovement focus: 1.) use methods such as an ice water bath to cool foods like stew from 135 F. to about 60 F. quickly within less than 2 hours. Then put food in 2" metal pan in regrigerator; but leave it uncovered until it reaches 41 F.--then cover. 2.) Keep cooling logs for foods such as rice; stew; etc. to make sure 6 hrs cooling time is maintained. 3.) Kepp cook temp. logs of foods such as chicken; hamburger; etc. up-to-date. If foods are held hot for any period of time; keep hot-holding logs. 3.) Store raw sheel eggs below ready-to-eat foods (this has been written up before.)CFPM (list all CFPMs in facility): Employee Name; Program and Cert #; Expiration Date--NONEFacility has not had employee(s) take and fail one of the recognized CFPM exams in the past year.
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2/2/2016 | Routine Inspection 1st | 93 |
- [2] Food protected during storage; preparation; display; service; transportation
050) Raw product stored incorrectly. Store all raw foods below cooked and ready to eat foods to prevent potential cross contamination.Raw; shell eggs stored above salad greens. Store beneath ready-to-eat foods that won't be cooked. Corrected immediately.
- General Comments that relate to this Inspection
-no other violations noted-observations made after breakfast during clean-up-much improvement noted in the management and organization of the kitchen--the hand sink was accessible and stocked with soap and paper towels-the walls and cabinets are clean. Items inside the drawers are organized and a digital food thermometer is available---observed students washing dishes in the 3 compartment sink--chlorine tested at 50 ppm--test strips available--tempratures are now logged on all refrigeration units--logs reviewed--no problems noted-storage refrigerator @ 38 F. (butter tested @ 42 F.;--see note below)-dry storage area is organized-Improvement focus: 1.) make sure that cook is keeping temperature logs on cooked meats such as hamburgers; raw chicken; and other potentially hazardous foods- 2.) clean the refrigerator coils every 6 months to make sure that unit conitnues to function properly.CFPM (list all CFPMs in facility): Employee Name; Program and Cert #; Expiration Date--NONEFacility has not had employee(s) take and fail one of the recognized CFPM exams in the past year.--NONENote: this kitchen is to be renovated in near future. Discussed acceptable options with the CFPM when kitchen will be unavailable for use. OK to use the outside BBQ to grill meats as long as all food safety requiremenets are followed. Also obtaining cold and hot food from nearby restaurants is acceptable as long as food is transported and stored cold or hot from the restaurant and held cold or hot until service.
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10/29/2015 | Routine Inspection 2nd | 98 |
- General Comments that relate to this Inspection
-reinspection from routine inspection 3/9/2015 completed--all previous violations have been corrected-refrigerator coilks were cleaned and door seals replaced--unit ambient temperature was consistent @ 35 F. during inspection--internal foods temp (chicken patties) @ 37 F.--towels are now removed and washed in laundry after breakfast and dinner--counters were clean--no dirty dishes in the sink----now have a large bus bin for storage of rinsed dishes until they are washed--agreed to allow a towel under the drain racks as long as they are removed with the hand towels each time for washing-
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3/16/2015 | Routine Reinspection 1st | 100 |
- [4] Facilities to maintain product temperature
040) Cold holding unit not maintaining proper temperature. Repair unit to maintain 40 degrees F or below to prevent bacteria growth.Although outside guage was @ 35 F.--41 F. during inspection; internal food temperature was @ 44-45 F. for foods stored overnight.
- [2] Food contact surfaces of equipment and utensils clean; free of abrasives; detergents
Dirty dishes left with food after breakfast? Break? Can be rinsed off an d stored in a plastic bin until theybare washed; but dishes must not be left dirty.
- [1] Non-food contact surfaces: designed; constructed; maintained; installed; located
Towle placed under dish rack for draining dishes was dirty. Do not use a towel for this purposed. Provide a tray and some type of drainboard.
- [1] Non-food contact surfaces of equipment and utensils clean
220) Non food contact surfaces of equipment dirty. All non food contact surfaces of equipment must be clean.Counters left dirty with food debris after breakfast; break.
- [1] Wiping clothes: clean; use restricted
If cloth towels are used to dry hands at hand sink; they must be removed for washing during clean-up after the meal. Two large plastic crates of towels had been left under handsink--this is not acceptable.
- General Comments that relate to this Inspection
-observations made just prior to lunch---CFPM was not available onsite--was able to speak to him by phone to discuss issues noted--did not deduct points for additional violations noted whioch included unavailabiltiy of food thermomter; test strips for chlorine sanitizer; temperature logs. Make sure whoever is present knows where these are kept so they can be reviewed on future inspections.-all foods in freezers is well-frozen-noted that PIC intercepted staff who was about to discard discard cup contents into hand sink--good job. Make sure staff understand that hand sink is only for handwashing (signs are not read)-noted that signs have been posted regarding handwashing; refrigeration temps.; etc.--good job!Note: suggest that an inside thermeometer be put in storage frig. as it appears that the outside thermometer guage is not accurate. Also recommend taking internal food temperature of foods and logging on frig temp. log once per week.Note: if refrigerated insn't repaired with 48 hrs; limit the cold cuts to 3 days supply. Also discard cooked after 3 days.
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3/9/2015 | Routine Inspection 1st | 91 |
- General Comments that relate to this Inspection
-all previous violations from 11/17/2014 have been corrected--rather than a bucket of sanitizer; all dish rags & towels are used once; put in a bucket and laundered after meals are over--these items are single use for cleaning counters and table and are laundered in hot waterCFPM agreed to designate a staff person to be in charge of kitchen during all shifts. That person will receive training in basic food handling using Serve Safe materials.Cooling and cook logs will be kept on any hot; cooked foods held over for next day. These shall be kept in a folder or clipboard.Signs to remind staff about proper storage; proper cook temps; proper cooling procedures; hand-washing and glove use; etc. to be laminated and posted in key places in kitchen.CFPM was notified that foods prepared in private homes are not allowed to be served in a permitted kitchen according to NV statute. Pulled pork in a crock pot had been delivered by members of a local church group on 11/17 and was observed being served to residenets. Foods prepared at home; especially those containing meat; poultry; canteloupe; and other such foods present a potential health risk and must be prepared onsite for service to the residents and staff.-discussed plans to add commercial NSF (National Sanitation Foundation) equipment such as a dish machine; 3-compartment sink; etc. Follow-up to be completed in January to provide input into planning.
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11/20/2014 | Routine Reinspection 1st | 100 |
- [2] Food protected during storage; preparation; display; service; transportation
050) Raw product stored incorrectly. Store all raw foods below cooked and ready to eat foods to prevent potential cross contamination.Raw shell eggs stored above fresh pineapple--corrected immediately.
- [1] Thermometers provided and conspicuous
080) Thermometer missing in cold holding unit. Ensure all refrigeration and freezer units are stocked with a conspicuously placed thermometer in order to monitor unit temperature.Food thermometer missing. Required to test foods during cooling.
- [2] Accurate thermometers; chemical test kits provided; gauge cock (1/4" IPS Valve)
200) Inaccurate thermometeres/no chemical test kits available. Must provide accurate thermometers/chemical test kits.Test kit missing for chlorine sanitizer.
- [1] Wiping clothes: clean; use restricted
250) Moist wiping cloths must be kept in sanitizing solution between uses to prevent bacteria growth.Damp; dirty rags on the floor in a pile; in drawer. Store in a bucket with chlorine bleach sanitizer.
- General Comments that relate to this Inspection
-observations made during dinner service--no other violations noted-however; some problems noted--see below- -pulled pork had just been cooked--served at 108 F.---storage refrigerator @ 38 F. (beans leftover from previous day @ 38 F.)-hand wash sink stocked with soap; paper towels-observed students wearing gloves during dish washing--did not have opportunity to observe glove use during food prep--foods in freezer well-frozen---foods in dry storage well-organized--recommend removing produce from boxes and leaving outside of facility to deter roaches-Focus improvement on these issues:1.) found hot rice in refriogerator at 143 F.--had just been cooked--staff on duty in absence of CFPM did not understand proper cooling methods-cooling 2.) overall lack of supervision and disorganization--CFPM needs to have someone trained to oversee food safety in kitchen in his absence-3.) CFPM needs to implement knowlegde from food safety in kitchenWill meet with CFPM on Thursday to discuss plan for improvement.
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11/18/2014 | Routine Inspection 2nd | 94 |
- [2] Food protected during storage; preparation; display; service; transportation
050) Raw product stored incorrectly. Store all raw foods below cooked and ready to eat foods to prevent potential cross contamination.Raw; shell eggs stored above cheese; radishes; milk; etc. Store eggs beneath or next to ready-to-eat foods.
- [3] CFPM or person in charge present; certificates posted as required
Must get CFPM-Jered to take take training/test ASAP.To email class and/or test date. If online class is taken; must set a deadline of 30 days to complete it and take test.
- General Comments that relate to this Inspection
-observations made during food prep for dinner-steak was grilled on outside BBQ--was continuing to bake in oven--temp. checked at 154 F--had not completed cooking to 160 F.--storage refrigerator @ 29 F (dial); tuna salad @ 38 F.--test strips available for chlorine bleach sanitizer used in 3 compartment sink--hand sink stocked with soap--paper toiwels missinmg--did not deduct points; but make sure these are stocked as soon as they run out--food thermometer available-Areas needing attention:1.) get CFPM training within one month--2.) log temperatures on refirgerator; cook temps. on beef; poiulty cooked from raw-3.) keep handsink stocked with paper towels and nsoap-
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4/2/2014 | Routine Inspection 1st | 95 |
- General Comments that relate to this Inspection
-no food prep or service at time of inspection--Christmas holiday dinner to be served by Summit Church members---no violations noted--hand-sink stocked with soap and paper towels--storage refrigerator @ 37 F. Ras shell eggs stored appropriately beneath or on same level as salads--3 compartment sink available-bleach used as sanitizier--appropriate test strips available--kitchen is clean and well-organized--all foods in freezer are well-frozen--CFPM had been hired; but recently left. Need to hire or train new CFPM. Agreed to do so by Jan. 31; 2104. No points deducted--follow-up re: CFPM status will be done
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12/12/2013 | Routine Inspection 2nd | 100 |
- General Comments that relate to this Inspection
-observations during lunch prep- macaroni and cheese wth ham-no violations noted-storage frig @ 38 F.-all foods properly stored-hand sink stocked with soap and paper towels-reviewed personal -hygiene practices including glove use withj staff-did not have opportunity to observe--obtain a new food thermometer--reminded staff that anyone with nausea; vomiting and diarrhea cannot go back to koitchen duty for 48 hours after they are well (after symtoms stop)
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4/4/2013 | Routine Inspection 1st | 100 |
- [1] Non-food contact surfaces of equipment and utensils clean
220) Non food contact surfaces of equipment dirty. All non food contact surfaces of equipment must be clean.Fingerprints; food smudges on storage refrigerator doors. Clean doors daily to prevent potential contamination.
- General Comments that relate to this Inspection
No other violations noted.-Storage refrigerator @ 37 F. Food stored properly with raw; shell egss below ready-to-eat foods.-Cutting boards are color-coded for vegetable vs. raw meat or chicken prep.-Hand sink stocked with soap and paper towels. Did not have opportunity to observe hand washing. Pork chile was cooking in crock pot for dinner meal. -Dishes are washed; rinsed and sanitized with bleach in a 3 compartment sink and allowed to air dry. Chlorine test strips available. Recommend testing sanitizer at least once a week due to potential deterioration of product.-Discussed cooling procedures. Kichen staff neewd to pay more attention to cooling foods like beans to make sure temperatures decreases from 130 F to room temperature within 2 hrs; and then from room temperature to 41 F in the refrigerator within an additional 4 hrs. Food thermometer available for testing to make sure these parameters are met. Leave foods uncovered until they reach 41 F. then cover to protect.-reminded food manager to reheat previously cooled foods to 165 F before serving.-noted flies in dining area. Try to keep doors to outside closed to prevent entry. If fly strips are used ; they must be EPA approved for use in kitchen and dining areas.
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11/7/2012 | Routine Inspection 2nd | 99 |
- General Comments that relate to this Inspection
NO VIOLATIONS NOTED.CFPM NOT PRESENT AT TIME OF INSPECTION. NOTED STAFF COOKING AND MONITORING STUDENT HELPER WHO WAS PULLING PORK FOR DINNER. STATED THAT COOK TEMPERATURE OF PORK WAS 190 DEGREES (FACILITY HAS A DIGITAL THERMOMETER) HANDSINK AS BEEN INSTALLED IN KITCHEN (WAS ONLY RECOMMENDED; NOT REQUIRED) DISHES ARE WASHED IN 3 COMPARTMENT SINK WITH BLEACH SANITIZER @ 50-100 PPM. TEST STRIPS ON SITE. BLEACH IN RAG BUCKET HAD DISSIPATED. TEST WITH STRIPS TO FIND OUT HOW OFTEN TO CHANGE OUT BUCKETS.IF STAFF OR STUDENTS ARE SICK WITH NAUSEA; VOMITING OR DIARRHEA; THEY ARE NOT ALLOWED IN KITCHEN TO DO ANY FOOD PREP OR SERVICE UNTIL AFTER THEY HAVE BEEN WELL FOR 48 HRS. (NOROVIRUS PREVENTION) CFPM TO CALL AND LEAVE MESSAGE AT 38-2424 FOR JUDITH AFTER SHE GETS WASHOE COUNTY CARD.
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5/10/2012 | Routine Inspection 1st | 100 |
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