The Chetco Activity Center in Brookings received eight food-related kitchen violations in an Oct. 12 county food service inspection, earning it what one board member called an “excellent” rating.
Most of the violations were addressed immediately, although one might require the cook there to take a food safety class, and another will require the nonprofit to install a utility sink for its mop and other cleaning tools.
None of the violations are considered major, and none resulted in the closure of the kitchen.
The inspection was done by the county on the request of the South Coast Business Employment Corp. (SCBEC) in Coos Bay, which monitors the Meals on Wheels program for the area. It coincided with a complaint the county health department received the same day.
“They passed,” said SCBEC’s Melissa Dovenspike. “There were some minor things that were corrected on the spot, and they passed.”
Most of the infractions involved food temperatures, labeling, food that had been left out and refrigerated items; or the lack of easy access to a hand sink for those working in the kitchen.
Another one involved a “demonstration of knowledge,” the report reads, in which the kitchen cook, Stephanie Hobbs, “has not demonstrated knowledge of foodborne illness disease prevention, nor the U.S. Food and Drug Administration’s Hazard Analysis Critical Control Point principles,” established to address food safety.
“Specifically,” the report reads, she “failed to respond correctly to questions related to the required temperatures and times for refrigerated storage, hot holding, cooling and reheating” of food, proper handwashing procedures, and frequency, nor describing symptoms associated with foodborne illnesses.
Munoz did note, however, that Hobbs is “fairly new and very capable, but in need of training.” He recommended she complete a food-protection manager training.
Other violations involved employees working with food who didn’t use a handwashing sink, the report reads, instead, “washing their hands in the warewashing and food preparation sinks.” A separate violation noted that no sinks were conveniently located in the food preparation area.
Munoz suggested, as a temporary solution, employees use the washing compartment of the three-part sink, use the sanitizing compartment as a culinary sink and wash dishes in the machine.
The only infraction that can’t be remedied immediately is the lack of a sink in which workers can rinse and clean a floor mop, Munoz wrote in his report.
“Mop water is currently dumped outside the building in the grass area next to the entrance,” he wrote. “Mop water is full of food residue, dirt and germs, so it is best not to dispose of it anywhere where it can attract pests and rodents.”
He said a required corrective action will involve construction of a service sink with a floor drain to clean tools and dispose of mop water.
“Mop water and similar liquid wastes are contaminated with microorganisms and other filth,” he wrote in the report. “Waste water must be disposed of in a sanitary manner that will not contaminate food.”
Dovenspike noted, too that these infractions are fairly typical of those received in many restaurants after inspections and are often used to guide food handlers back to compliance.