No critical violations were documented at the time of inspection.
No violations were documented at the time of inspection.
Facility Type: Commercial FSO < 25000 sq. ft.
[?] Inspection Type: Critical Control Point
Inspection Date: 13-June-2016
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| MENU REVIEW- All food is fully cooked to proper temperatures. Facility has pasteurized eggs and juice. All food is prepared in the main kitchen and taken to 2 other serving areas (Memory care and upstairs Catered Living). Memory Care kitchen- receives all food prepared in main kitchen. Catered Care kitchen- receives some food prepared from main kitchen and will cook to order eggs at breakfast on a griddle in this kitchen - check with fire inspection to be complaint with fire code. This kitchen will require to hold a separate food service license. FACILITY- All floor, wall, and ceiling surfaces must be in good condition at all times. Routinely service hood systems and grease traps. CARPET mats not permitted in food areas. HACCP/EMERGENCY PLAN-Facility has an emergency plan in place for loss of water and electricity. A generator will provide full power to the facility. CATERING- Facility is not licensed to cater. FOOD SOURCE- GFS, Sysco DATE LABELING- Acceptable date labeling observed today; no problems noted today. Food that is opened and prepared and is a Time/Temperature Controlled for Safety Food item is held for 7 days. Food that is open or held more than 24 hours must be date labeled. There is a 7 day discard date when holding potentially hazardous food at 41° F or less. The day the food is open/prepared is day one. Freezing does not restart the date; the clock will start where it was left off. PRODUCE WASHING- All produce that require washing must be done in the food prep sink. Sanitize the sink prior to use. The food prep sink may only be used to wash, prep produce, thaw and cool food items. No dishes may be rinsed or washed in the food prep sink. Handle all ready to eat produce with gloves on. THERMOMETER- Observed food thermometer and cooler thermometers today. Facility has knowledge on how to calibrate the food thermometer. A calibrated food thermometer must be available at all times to check food temperatures. Calibrate the thermometer to 32° F with ice water at least weekly or when you cool food items. All coolers and freezers require working thermometers - ONE DOOR PREP COOLER TEMPERATURE LOGS/ Maintenance Logs- Observed logs today- good job. The facility maintains logs for hot and cold food temperatures for daily food items. Observed dish-machine wash and rinse temperature recorded. Continue to maintain the logs. A cooling log for cooling food is also recommended. Hot temperatures are recorded before food is transported to the other 2 locations. SANITIZER- Quat sanitizer available in the 3-compartment sink and for the wiping cloth buckets. Quat tested at 200ppm. Quat test kits available in all kitchens. Quat sanitizer in a sanitizer wiping cloth bucket was available at the Memory care kitchen and in the Upstairs Catered care kitchen. Check concentration of sanitizer often and change as needed. High temperature dish-machines tested at 150°F for wash and 180°F for final rinse in all kitchens. FOOD PREP- Monitor areas for cross contamination. Sanitize areas after use to prevent cross contamination. Sanitizer bucket observed in several areas of the kitchen and at satellites- good job. Steam table is preheated prior to placing hot food in. Facility does not have a prep cooler in the catered living kitchen - this will be required. Salads are brought out as needed and served. All cold and hot food must be held at proper temperatures to prevent the possible growth of bacteria. FOOD STORAGE- Acceptable food storage order today in the cooler. Make sure all food is covered if fully cooled to prevent contamination. Read all labels for proper storage of dressings, sauces, etc. Monitor all food storage in coolers, and dry stock area - BOX OF CHIPS FOOD CONTAINERS- No problems noted today. Food containers and utensils must be food grade/commercial grade. Continue to maintain all food containers. Invert the containers to prevent contamination. Remove all date label stickers off all containers when they are cleaned. UTENSILS- All utensils must be stored correctly to prevent contamination. Store handles up out of product to prevent contamination. All utensils must be commercial grade and in good condition. -Wrap the ice wand in plastic wrap to protect from cross contamination or store in a container. -Melted utensil handles - KNIVES EQUIPMENT- Maintain all equipment in good condition. Continue to keep all equipment on a cleaning and maintenance schedule. Maintain a cleaning schedule for all equipment including the ice machine and grease trap and floor drains. Ice machine is on a monthly cleaning schedule. FAN GUARD in walk-in cooler GREASE TRAP- Located outside underground. Maintain the grease trap on a regular cleaning schedule to prevent possible back up or release of grease into the sewer system. It is recommended to maintain records on-site for the grease trap cleaning. FACILITY- Continue to maintain all floor, walls, and ceiling surfaces. All floors, walls, and ceilings in the kitchen must be smooth, easily cleanable and non-absorbent. WET MOP HEADS COOKING TEMPERATURES- Commercially processed food 135°F/ chicken 165°F/ ground beef/pork to 155°F/ eggs to 145°F for immediate service. HOLDING TEMPERATURES- Hot hold at 135° F or higher and Cold hold at 41°F or lower COOLING- Acceptable cooling procedures observed today - good. Facility will cool food by using an ice wand, placing food in shallow pans in the walk-in cooler or freezer. Food is divided into smaller amounts and placed in 2-inch pans, or sheet trays in the walk-in cooler on an open rack. Large cuts of meat are sliced. - Monitor time and temperature of all cooling food items. Cool from 135° to 70° F in 2 hours and 70°-41° F in additional 4 hours. -Proper cooling methods are placing food in shallow pans (2"), separating food into smaller or thinner portions (speed racks), stirring food in a container placed in an ice water bath within a prep sink, using ice wands and/or ice as an ingredient, etc. If food is placed in cooling equipment, uncover container to promote rapid heat release. REHEATING- Reheats food with direct heat in the steamer, stove top or oven to165°F within 2 hours. THAWING- Acceptable thawing practices observed today. Food is thawed by placing it in the walk in cooler or in the food prep sink with cold running water to 41° F. JEWELRY- No bracelets, watches or fancy rings allowed on any food handlers. Plain wedding band and medical alert bracelet are allowed. HAND-WASHING- Observed today, hand-sinks stocked. Hot water at 100° F must be available at all times for proper hand-washing to take place. GLOVE USE- Gloves available. No bare hand contact allowed with ready to eat food HAIR RESTRAINTS- All food handlers and dishwashers must have hair effectively restrained. No floppy hair allowed- it must be restrained or a hat, hairnet or visor must be worn. Observed all employees with proper hair restraints on. PEST CONTROL- No problems noted today. Facility has a pest control company in place. EMPLOYEE HEALTH- Keep employee health forms up to date. Sick employees should not work with food or clean dishes. Discussed today. PIC- Someone with safe food handling knowledge must be in charge at all times. Contact 419-213-4100 ext 3 for class dates at our office. LEVEL TWO REQUIRED BY 3/1/17 - HANDOUT PROVIDED. lucascountyhealth.com - our website for more information. FIRST AID KIT- Maintain a first aid kit at all times. ALLERGENS- Person in charge must know the major food allergens and what products on the menu contain any of these items. Major food allergens include: milk, eggs, fish (including crustaceans), wheat, tree nuts (including coconuts), peanuts, soybeans NEW FOOD RULES: HANDOUT PROVIDED - DISH MACHINE, LEVEL TWO, WRITTEN PROCEDURE FOR ILLNESS |