| No violation noted during this evaluation. | 08/31/2015 | Routine | |
| No violation noted during this evaluation. | 03/16/2015 | Routine | |
no food prep or service was occurring at the time of this inspection
No violation noted during this evaluation. | 09/09/2014 | Routine | |
- Person in Charge (corrected on site)
Observation: Camp staff workers entering the food preparation, food storage, and/or warewashing areas are not in compliance with this Regulation.
Correction: Establish a barrier to food contamination by Informing employees, to comply with this Regulation when entering areas of the food establishment where food and food contact items are exposed. Individuals present in areas of a food establishment where food and food contact items are exposed presents a potential contamination risk.
- Critical: Hands - Preventing Contamination from Hands* (corrected on site)
Observation: Employees observed handling ready-to-eat (RTE) food with their bare hands.
Correction: Provide suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment to handle RTE food to prevent contamination from hands.
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06/24/2014 | Routine | |
Daycare and church items should be kept separately
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (corrected on site)
Observation: The ready-to-eat (RTE) commercially processed deli meat in the refrigeration unit was not properly dated for disposition after opening.
Correction: Mark a "consume by" date on commercially processed RTE foods at the time the original container is opened. If the food is held at 41°F or below the food shall be served or sold within 7 calendar days. Some harmful bacteria continue to grow even at refrigeration temperatures so limiting the amount of time in storage limits the amount of growth allowed for these bacteria.
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12/09/2013 | Routine | |
- Good Repair and Calibration of Thermometers (repeated violation)
Observation: No battery in the digital thermometer
Correction: Calibrate food thermometer according to manufacturer's specification as necessary to ensure accuracy
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06/26/2013 | Routine | |
- Food Storage - Clean and Dry Location
Observation: Onion and potatoes stored on the floor or food stored less than 6" above the floor.;Elevate food storage onto approved shelving with minimum 6" legs or casters.
- Thawing (corrected on site) (repeated violation)
Observation: Improper methods used to thaw chicken and pork chops.
Correction: Thaw potentially hazardous foods by either of the following methods: 1. Under refrigeration that maintains food temperature at 41°F (45°F) 2. Completely submerged under running water at a temperature of 70°F or below with sufficient water velocity to agitate and float off loose particles in an overflow. Ready-to-eat food shall not exceed 41°F and raw animal foods shall not exceed 41°F for more than four hours 3. As part of the cooking process
- Temperature - Food Temperature Measuring Devices - Provided
Observation: The person in charge could not provide a probe food temperature measuring device.
Correction: Obtain at least one food temperature measuring device so employees can properly monitor the temperature of food items in the establishment.
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03/14/2013 | Routine | |
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