Fountain View Village

Inspector's notes

Observed gaps created by absent caulk and loose/hanging caulk in the junctures of the stainless steel surfaces of the ventilation hood over the cook-line. Also observed missing caulk or caulk in disrepair at the dish machine drainboards/wall juncture. Discussed removing the loose caulk and the caulk that is in disrepair in order to prevent a physical contamination of food. Also discussed re-caulking the junctures in order to create a smooth and easily cleanable surface that prevents pathogen growth and pest harborage. Equipment that is stationary (not easily moved) and subject to moisture must be sealed and maintained to prevent pathogen growth and the harborage of insects and rodents. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed food debris on the food contact surface of at least one hotel pan and on several dessert cups. The soiled dishes were stored on a clean rack near the dish room. Dish employee rewashed the dishes during the inspection. Equipment food contact surfaces and utensils shall be clean to sight and touch. Discussed the hazards of TCS foods left on equipment that is stored at room temperature. Many foodborne illness pathogens grow rapidly in the danger zone (41-135F). TCS food debris remaining on clean equipment is a potential source of contamination for foods that come into contact with the equipment. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed several (20+) fruit flies in the main kitchen in the dish pit, mop/chemical room, cook-line, and prep area. According to PIC, pest control treatments are applied monthly and the most recent treatment was on 8/27. PIC will schedule an additional treatment in the next 10 days. The PREMISES shall be maintained free of insects, rodents, and other pests. The presence of insects, rodents, and other pests shall be controlled to eliminate their presence on the PREMISES by: routinely inspecting incoming shipments of FOOD and supplies, routinely inspecting the PREMISES for evidence of pests, eliminating harborage conditions. Outer openings, such as the exit door in the kitchen must also prevent the entry of pests. Re-inspection 10 days. Corrective Action: Correct prior to re-inspection.

Inspector's notes

Observed gaps created by absent caulk and loose/hanging caulk in the junctures of the stainless steel surfaces of the ventilation hood over the cook-line. Also observed missing caulk or caulk in disrepair at the dish machine drainboards/wall juncture. Discussed removing the loose caulk and the caulk that is in disrepair in order to prevent a physical contamination of food. Also discussed re-caulking the junctures in order to create a smooth and easily cleanable surface that prevents pathogen growth and pest harborage. Equipment that is stationary (not easily moved) and subject to moisture must be sealed and maintained to prevent pathogen growth and the harborage of insects and rodents. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed a tray placed on the basin of the handwashing sink at the cook-line, preventing handwashing at the sink. PIC removed the tray in order to allow access for handwashing. PIC will retrain employees to ensure access to the handwashing sink is continually available. Handwashing sinks must be maintained so accessible at all times, not used for other purposes than hand washing, and supplied with warm water, soap and paper towels. Corrective Action: Corrected at time of inspection.