- Sanitizer Test Kit Required (corrected on site)
Observation: Observed a pool type test kit being used to monitor the bleach water solution.
Correction: Obtain the correct BLEACH test kit. DISCUSSED WITH MANAGER AND GAVE THE FACILITY MY TEST KIT. MANAGER SHALL ORDER A BLEACH TEST KIT IN THE FUTURE TO ENSURE THE CONCENTRATION OF BLEACH BEING USED FOR SANITIZING SURFACES AND UTENSILS IS AT A 50-200PPM. INSTRUCTED MANAGER ON HOW TO USE THE TEST KIT.
- Food Temp Meas Device, Calibrated (corrected on site)
Observation: The metal stemmed dial food thermometers were found out of calibration in the ice water. Thermometers were reading 0f in the ice water bath.
Correction: Food thermometers shall be calibrated in accordance with manufacturer's specifications as necessary to ensure their accuracy. It is suggested that food thermometers be calibrated at least once a week in a cup completely filled with ice and cold water to a temperature of 32°F or calibrated in a pot of boiling water at 212°F. DISCUSSED WITH MANAGER. MANAGER SHALL TRAIN STAFF TO PROPERLY CALIBRATE ALL FOOD THERMOMETERS FREQUENTLY IN THE ICE WATER BATH TO 32F TO ENSURE ACCURACY WHEN USING THE THERMOMETER TO TAKE TEMPERATURES OF FOODS RECEIVED FROM THE CATERING COMPANY.
- Separation of Toxics by Spacing or Partitioning (corrected on site)
Observation: Observed a spray bottle of Windex not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items inside the metal cabinet in the kitchen.
Correction: All poisonous and toxic materials shall be stored to prevent contamination of food, equipment, utensils, linens, and single service items by separating the poisonous and toxic materials by spacing or partitioning. DISCUSSED WITH MANAGER. MANAGER MOVED SPRAY BOTTLE TO THE STORAGE SHELF WITH OTHER CHEMICALS.
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11/18/2015 | Routine | |
Not serving during inspection. Serve only lunch catered by Good Food Co., arrives late AM for Noon service. Kitchen has hand sink and a single vat wash sink, with Chlorine sanitizer, and a test kit is available. PIC had meat thermometer
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (corrected on site)
Observation: The following food item(s) were observed cold holding at improper temperatures using a calibrated food temperature measuring device: In Victory 1-Door Upright Cooler, ambient temperature 56F: cartons milk at 48F and 50F, shell eggs at 50F.
Correction: Potentially hazardous foods (time/temperature conrol for safety food) shall be held cold at a temperature of 41°F or below. All TCSF foods were disposed.
- Temp Meas Devices for Cold & Hot Hold Equipment, Present
Observation: There was no temperature measuring device located in the following cold or hot holding equipment: Victory 1-Door Upright Refrigerator.
Correction: Cold or hot holding equipment used for the storage of potentially hazardous foods (time/temperature control for safety food) shall be designed to include and shall be equipped with at least one integral or permanently affixed temperature measuring device that is located to allow easy viewing of the device's temperature display.
- Equipment / Good Repair / Operation
Observation: The following refrigeration unit is not operating properly and is unable to maintain cold food at or below 41°F: Victory 1-Door Upright Refrigerator in Kitchen at internal ambient air temperature of 56F.
Correction: Repair/adjust the unit so it is able to maintain foods at or below 41°F. Do not use the unit to store potentially hazardous foods while it is not operating properly. PLEASE HAVE THIS REFRIGERATOR ADJUSTED, REPAIRED, OR REPLACED AS NEEDED TO HOLD FOODS AT 41F OR BELOW. THE FACILITY HAS NO OTHER ADEQUATE REFRIGERATION UNITS FOR STORAGE OF TIME CONTROL FOR SAFETY / POTENTIALLY HAZARDOUS FOODS.
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01/22/2015 | Routine | |
- Sanitizer Test Kit Required
Observation: There is no test kit located in the facility for monitoring the concentration of the chlorine sanitizing solutions.
Correction: Obtain a chlorine test kit.
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04/11/2014 | Routine | |
| No violation noted during this evaluation. | 10/23/2013 | Routine | |
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