- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: Clean the bottom shelving and door gasket in the HOBART freezer.
|
08/06/2014 | Recheck |
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: Clean the bottom shelving and door gasket in the HOBART freezer.
|
07/30/2014 | Routine |
- Unapproved non-food contact
Unapproved material(s) used in non-food contact surface(s).
Correction: Surfaces of equipment that are exposed to splash, spillage, or other food soiling conditions shall be constructed of a corrosion-resistant, nonabsorbent, and smooth material.
Comments: Block of unfinished wood Being used as a spacer between the sink and the wall. Paint or seal wood to create a smooth and easily cleanable surface.
Location: Second kitchen
Equipment: Dump sink
|
12/09/2013 | Routine |
- Cold holding (corrected)
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: AMBIENT AIR TEMPERATURE OF THE UPRIGHT 2-DOOR COOLER UNIT IN THE FELLOWSHIP HALL KITCHEN MEASURED 52 DEGREES F. COLD POTENTIALLY HAZARDOUS FOODS MUST BE HELD AT 41 DEGREES F OR BELOW. ADJUST THERMOSTAT AS NECESSARY. DISCARD ANY PERISHABLE PRODUCTS THAT HAVE BEEN IN THE UNIT LONGER THAN 4 HOURS. NOTE: DOORS TO UNIT HAVE BEEN OPENED AND CLOSED FREQUENTLY BEFORE FOLLOW-UP INSPECTION TODAY.
Location: Kitchen
Equipment: Upright cooler
- Pests/rodents (corrected)
Presence of pests and/or rodents in facility.
Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
Comments: RODENT DROPPINGS OBSERVED UNDER THE STEAM TABLE (PAISLEY CURTAINS) IN THE FELLOWSHIP HALL KITCHEN. CLEAN/REMOVE DROPPINGS AND MONITOR FOR PEST ACTIVITY. CONTACT PEST CONTROL COMPANY FOR SERVICE AS NECESSARY.
Location: Kitchen
- Sanitizing exposure time or 160 degrees (corrected)
Hot water sanitizing exposure time or temperature is insufficient.
Correction: Food-contact surface(s) and/or utensil(s) shall be sanitized in hot water manual operation(s) by immersion for at least 30 seconds or by acheiving 160 degrees F at plate level in mechanical warewashing machine.
Comments: DISH MACHINE IN THE GREAT HALL KITCHEN OBSERVED NOT FUNCTIONING PROPERLY. DISH MACHINE CONTINUOUSLY RUNS THROUGH WASH CYCLE WITHOUT RUNNING THROUGH A FINAL RINSE CYCLE AND DOES NOT SHUT OFF. HIGHEST TEMPERATURE MEASURED WAS 131 DEGREES F. REPAIR DISH MACHINE TO PRODUCE A WASH TEMPERATURE OF 150 DEGREES F AND A FINAL RINSE TEMPERATURE OF 180 DEGREES F FOR PROPER HOT WATER SANITIZING OF DISHWARE. WASH AND SANITIZE DISHWARE IN THE THREE-COMPARTMENT SINK UNTIL THE UNIT IS REPAIRED.
Location: Dish machine area
Equipment: Dishmachine
- Food unsafe (Critical) (corrected)
Food is unsafe and/or in unsound condition.
Correction: Food shall be safe, unadulterated, not misbranded and honestly presented.
Comments: MOLD OBSERVED ON THE EXTERIOR AND INTERIOR OF A FOOD CONTAINER HOLDING COOKED CORN INSIDE THE WALK-IN COOLER IN THE GREAT HALL KITCHEN. DISCARD PRODUCT.
Location: Kitchen
Equipment: Walk in cooler
- Insect control device/installation (corrected)
Insect control device improperly installed or located.
Correction: Insect control devices shall be installed in an approved location.
Comments: FLYING INSECT MONITOR OBSERVED ABOVE CLEAN DISHWARE AND THE PIZZA OVEN IN THE GREAT HALL KITCHEN. REMOVE/RELOCATE TO AN AREA BELOW AND AWAY FROM FOOD AND FOOD CONTACT SURFACES.
Location: Kitchen
- Pests/rodents removed (corrected)
Dead pests not removed.
Correction: Remove dead pests at frequent intervals to avoid accumulation.
Comments: NUMEROUS DEAD WORMS OBSERVED NEAR THE BACK RECEIVING DOOR IN THE GREAT HALL KITCHEN. CLEAN THOROUGHLY.
Location: Kitchen
- Physical facility repair (corrected)
Physical facility not maintained in good repair.
Correction: The physical facility shall be maintained in good repair.
Comments: WATER DAMAGED AND MOLDY CEILING TILES OBSERVED NEAR THE WALK-IN COOLER IN THE GREAT HALL KITCHEN. REPLACE TILES.
Location: Kitchen
- Walls, floors, etc/soiled (corrected)
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: EXCESSIVE DEBRIS BUILD-UP OBSERVED ON THE FLOOR UNDER THE SHELVING (PERIMETER) INSIDE THE WALK-IN COOLER. CLEAN THOROUGHLY.
Location: Walk-in cooler
- Food storage (corrected)
Food stored in unprotected manner.
Correction: Food shall be protected from contamination by storing the food in a clean, dry location, not exposed to splash, dust or contamination, and six inches above the floor. Food shall be stored in packages, covered containers, or wrappings.
Comments: CASE OF KETCHUP PACKETS OBSERVED STORED DIRECTLY ON THE FLOOR IN THE DRY STORAGE AREA OF THE GREAT HALL KITCHEN. STORE ALL FOOD PRODUCTS AT LEAST 6 INCHES OFF THE FLOOR.
Location: Kitchen
- Single Service Storage
Single-service item(s) stored improperly.
Correction: Store in approved manner
Comments: CASES OF HINGED FOOD CONTAINERS OBSERVED STORED DIRECTLY ON THE FLOOR IN THE DRY STORAGE AREA OF THE GREAT HALL KITCHEN. STORE ALL SINGLE-USE ITEMS AT LEAST 6 INCHES OFF THE FLOOR.
Location: Dry storage
- Single Service Storage (corrected)
Single-service item(s) stored improperly.
Correction: Store in approved manner
Comments: CASES OF HINGED FOOD CONTAINERS OBSERVED STORED DIRECTLY ON THE FLOOR IN THE DRY STORAGE AREA OF THE GREAT HALL KITCHEN. STORE ALL SINGLE-USE ITEMS AT LEAST 6 INCHES OFF THE FLOOR.
|
05/28/2013 | Recheck |
- Cold holding
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: AMBIENT AIR TEMPERATURE OF THE UPRIGHT 2-DOOR COOLER UNIT IN THE FELLOWSHIP HALL KITCHEN MEASURED 52 DEGREES F. COLD POTENTIALLY HAZARDOUS FOODS MUST BE HELD AT 41 DEGREES F OR BELOW. ADJUST THERMOSTAT AS NECESSARY. DISCARD ANY PERISHABLE PRODUCTS THAT HAVE BEEN IN THE UNIT LONGER THAN 4 HOURS. NOTE: DOORS TO UNIT HAVE BEEN OPENED AND CLOSED FREQUENTLY BEFORE FOLLOW-UP INSPECTION TODAY.
Location: Kitchen
Equipment: Upright cooler
- Pests/rodents (corrected on site)
Presence of pests and/or rodents in facility.
Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
Comments: RODENT DROPPINGS OBSERVED UNDER THE STEAM TABLE (PAISLEY CURTAINS) IN THE FELLOWSHIP HALL KITCHEN. CLEAN/REMOVE DROPPINGS AND MONITOR FOR PEST ACTIVITY. CONTACT PEST CONTROL COMPANY FOR SERVICE AS NECESSARY.
Location: Kitchen
- Sanitizing exposure time or 160 degrees (corrected)
Hot water sanitizing exposure time or temperature is insufficient.
Correction: Food-contact surface(s) and/or utensil(s) shall be sanitized in hot water manual operation(s) by immersion for at least 30 seconds or by acheiving 160 degrees F at plate level in mechanical warewashing machine.
Comments: DISH MACHINE IN THE GREAT HALL KITCHEN OBSERVED NOT FUNCTIONING PROPERLY. DISH MACHINE CONTINUOUSLY RUNS THROUGH WASH CYCLE WITHOUT RUNNING THROUGH A FINAL RINSE CYCLE AND DOES NOT SHUT OFF. HIGHEST TEMPERATURE MEASURED WAS 131 DEGREES F. REPAIR DISH MACHINE TO PRODUCE A WASH TEMPERATURE OF 150 DEGREES F AND A FINAL RINSE TEMPERATURE OF 180 DEGREES F FOR PROPER HOT WATER SANITIZING OF DISHWARE. WASH AND SANITIZE DISHWARE IN THE THREE-COMPARTMENT SINK UNTIL THE UNIT IS REPAIRED.
Location: Dish machine area
Equipment: Dishmachine
- Food unsafe (Critical) (corrected)
Food is unsafe and/or in unsound condition.
Correction: Food shall be safe, unadulterated, not misbranded and honestly presented.
Comments: MOLD OBSERVED ON THE EXTERIOR AND INTERIOR OF A FOOD CONTAINER HOLDING COOKED CORN INSIDE THE WALK-IN COOLER IN THE GREAT HALL KITCHEN. DISCARD PRODUCT.
Location: Kitchen
Equipment: Walk in cooler
- Insect control device/installation (corrected)
Insect control device improperly installed or located.
Correction: Insect control devices shall be installed in an approved location.
Comments: FLYING INSECT MONITOR OBSERVED ABOVE CLEAN DISHWARE AND THE PIZZA OVEN IN THE GREAT HALL KITCHEN. REMOVE/RELOCATE TO AN AREA BELOW AND AWAY FROM FOOD AND FOOD CONTACT SURFACES.
Location: Kitchen
- Pests/rodents removed (corrected)
Dead pests not removed.
Correction: Remove dead pests at frequent intervals to avoid accumulation.
Comments: NUMEROUS DEAD WORMS OBSERVED NEAR THE BACK RECEIVING DOOR IN THE GREAT HALL KITCHEN. CLEAN THOROUGHLY.
Location: Kitchen
- Physical facility repair (corrected)
Physical facility not maintained in good repair.
Correction: The physical facility shall be maintained in good repair.
Comments: WATER DAMAGED AND MOLDY CEILING TILES OBSERVED NEAR THE WALK-IN COOLER IN THE GREAT HALL KITCHEN. REPLACE TILES.
Location: Kitchen
- Walls, floors, etc/soiled (corrected)
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: EXCESSIVE DEBRIS BUILD-UP OBSERVED ON THE FLOOR UNDER THE SHELVING (PERIMETER) INSIDE THE WALK-IN COOLER. CLEAN THOROUGHLY.
Location: Walk-in cooler
- Food storage (corrected)
Food stored in unprotected manner.
Correction: Food shall be protected from contamination by storing the food in a clean, dry location, not exposed to splash, dust or contamination, and six inches above the floor. Food shall be stored in packages, covered containers, or wrappings.
Comments: CASE OF KETCHUP PACKETS OBSERVED STORED DIRECTLY ON THE FLOOR IN THE DRY STORAGE AREA OF THE GREAT HALL KITCHEN. STORE ALL FOOD PRODUCTS AT LEAST 6 INCHES OFF THE FLOOR.
Location: Kitchen
- Single Service Storage
Single-service item(s) stored improperly.
Correction: Store in approved manner
Comments: (1) CASES OF HINGED FOOD CONTAINERS OBSERVED STORED DIRECTLY ON THE FLOOR IN THE DRY STORAGE AREA OF THE GREAT HALL KITCHEN. STORE ALL SINGLE-USE ITEMS AT LEAST 6 INCHES OFF THE FLOOR.(2) CASES OF SINGLE-USE CUPS OBSERVED STORED DIRECTLY ON THE FLOOR UNDER THE STEAM TABLE IN THE FELLOWSHIP HALL KITCHEN. STORE ALL SINGLE-USE ITEMS AT LEAST 6 INCHES OFF THE FLOOR.
Location: Dry storage
- Single Service Storage (corrected on site)
Single-service item(s) stored improperly.
Correction: Store in approved manner
Comments: (1) CASES OF HINGED FOOD CONTAINERS OBSERVED STORED DIRECTLY ON THE FLOOR IN THE DRY STORAGE AREA OF THE GREAT HALL KITCHEN. STORE ALL SINGLE-USE ITEMS AT LEAST 6 INCHES OFF THE FLOOR.(2) CASES OF SINGLE-USE CUPS OBSERVED STORED DIRECTLY ON THE FLOOR UNDER THE STEAM TABLE IN THE FELLOWSHIP HALL KITCHEN. STORE ALL SINGLE-USE ITEMS AT LEAST 6 INCHES OFF THE FLOOR.
|
05/20/2013 | Recheck |
- Cold holding
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: DAIRY PRODUCTS (SOUR CREAM, HALF & HALF, ETC.) IN THE 2-DOOR UPRIGHT COOLER IN THE FELLOWSHIP HALL KITCHEN MEASURED 45 DEGREES F. AMBIENT AIR TEMPERATURE OF THE UNIT MEASURED 45 DEGREES F AS WELL. COLD POTENTIALLY HAZARDOUS FOODS MUST BE HELD AT 41 DEGREES F OR BELOW. ADJUST THERMOSTAT AS NECESSARY. DISCARD ANY PRODUCTS THAT HAVE BEEN IN THE UNIT LONGER THAN 4 HOURS.
Location: Kitchen
Equipment: Upright cooler
- Pests/rodents
Presence of pests and/or rodents in facility.
Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
Comments: RODENT DROPPINGS OBSERVED UNDER THE STEAM TABLE (PAISLEY CURTAINS) IN THE FELLOWSHIP HALL KITCHEN. CLEAN/REMOVE DROPPINGS AND MONITOR FOR PEST ACTIVITY.
Location: Kitchen
- Sanitizing exposure time or 160 degrees
Hot water sanitizing exposure time or temperature is insufficient.
Correction: Food-contact surface(s) and/or utensil(s) shall be sanitized in hot water manual operation(s) by immersion for at least 30 seconds or by acheiving 160 degrees F at plate level in mechanical warewashing machine.
Comments: DISH MACHINE IN THE GREAT HALL KITCHEN OBSERVED NOT FUNCTIONING PROPERLY. DISH MACHINE CONTINUOUSLY RUNS THROUGH WASH CYCLE WITHOUT RUNNING THROUGH A FINAL RINSE CYCLE AND DOES NOT SHUT OFF. HIGHEST TEMPERATURE MEASURED WAS 131 DEGREES F. REPAIR DISH MACHINE TO PRODUCE A WASH TEMPERATURE OF 150 DEGREES F AND A FINAL RINSE TEMPERATURE OF 180 DEGREES F FOR PROPER HOT WATER SANITIZING OF DISHWARE. WASH AND SANITIZE DISHWARE IN THE THREE-COMPARTMENT SINK UNTIL THE UNIT IS REPAIRED.
Location: Dish machine area
Equipment: Dishmachine
- Food unsafe (Critical) (corrected on site)
Food is unsafe and/or in unsound condition.
Correction: Food shall be safe, unadulterated, not misbranded and honestly presented.
Comments: MOLD OBSERVED ON THE EXTERIOR AND INTERIOR OF A FOOD CONTAINER HOLDING COOKED CORN INSIDE THE WALK-IN COOLER IN THE GREAT HALL KITCHEN. DISCARD PRODUCT.
Location: Kitchen
Equipment: Walk in cooler
- Insect control device/installation
Insect control device improperly installed or located.
Correction: Insect control devices shall be installed in an approved location.
Comments: FLYING INSECT MONITOR OBSERVED ABOVE CLEAN DISHWARE AND THE PIZZA OVEN IN THE GREAT HALL KITCHEN. REMOVE/RELOCATE TO AN AREA BELOW AND AWAY FROM FOOD AND FOOD CONTACT SURFACES.
Location: Kitchen
- Pests/rodents removed
Dead pests not removed.
Correction: Remove dead pests at frequent intervals to avoid accumulation.
Comments: NUMEROUS DEAD WORMS OBSERVED NEAR THE BACK RECEIVING DOOR IN THE GREAT HALL KITCHEN. CLEAN THOROUGHLY.
Location: Kitchen
- Physical facility repair
Physical facility not maintained in good repair.
Correction: The physical facility shall be maintained in good repair.
Comments: WATER DAMAGED AND MOLDY CEILING TILES OBSERVED NEAR THE WALK-IN COOLER IN THE GREAT HALL KITCHEN. REPLACE TILES.
Location: Kitchen
- Walls, floors, etc/soiled
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: EXCESSIVE DEBRIS BUILD-UP OBSERVED ON THE FLOOR UNDER THE SHELVING (PERIMETER) INSIDE THE WALK-IN COOLER. CLEAN THOROUGHLY.
Location: Walk-in cooler
- Food storage
Food stored in unprotected manner.
Correction: Food shall be protected from contamination by storing the food in a clean, dry location, not exposed to splash, dust or contamination, and six inches above the floor. Food shall be stored in packages, covered containers, or wrappings.
Comments: CASE OF KETCHUP PACKETS OBSERVED STORED DIRECTLY ON THE FLOOR IN THE DRY STORAGE AREA OF THE GREAT HALL KITCHEN. STORE ALL FOOD PRODUCTS AT LEAST 6 INCHES OFF THE FLOOR.
Location: Kitchen
- Single Service Storage
Single-service item(s) stored improperly.
Correction: Store in approved manner
Comments: (1) CASES OF HINGED FOOD CONTAINERS AND FOAM CUPS OBSERVED STORED DIRECTLY ON THE FLOOR IN THE DRY STORAGE AREA OF THE GREAT HALL KITCHEN. STORE ALL SINGLE-USE ITEMS AT LEAST 6 INCHES OFF THE FLOOR.(2) CASES OF PLASTIC UTENSILS OBSERVED STORED DIRECTLY ON THE FLOOR IN THE DRY STORAGE AREA OF THE FELLOWSHIP HALL KITCHEN. STORE ALL SINGLE-USE ITEMS AT LEAST 6 INCHES OFF THE FLOOR.
Location: Dry storage
|
05/13/2013 | Routine |
- Cold holding (corrected)
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: AMBIENT AIR TEMPERATURE OF THE WALK-IN COOLER MEASURED 60 DEGREES F DUE TO SEVERAL FOOD ITEMS BEING COOLED INSIDE THE UNIT AT THE SAME TIME (COOKED TURKEYS, GRAVY, MASHED POTATOES, ETC.) MAINTAIN UNIT AT 41 DEGREES F OR BELOW. MOVE FOODS TO OTHER COOLER UNITS OR ICE BATHS PRIOR TO PLACING IN THE WALK-IN COOLER.
Location: Walk-in cooler
- Toxic labeling (corrected)
Working container(s) of toxic materials not labeled with common name of contents.
Correction: Working containers used for storing poisonous or toxic materials shall be clearly and individually identified with the common name of the contents.
Comments: (1) SPRAY BOTTLE OF WATER/CLEAR CHEMICAL OBSERVED IN THE PRE-SCHOOL KITCHENETTE WITH NO LABEL. PROPERLY LABEL ALL CHEMICAL SPRAY BOTTLES AS TO THEIR CONTENTS.(2) SPRAY BOTTLE OF GLASS CLEANER OBSERVED IN THE WORKROOM KITCHEN WITH NO LABEL. PROPERLY LABEL ALL CHEMICAL SPRAY BOTTLES AS TO THEIR CONTENTS.(3) SPRAY BOTTLE OF SCALE REMOVER OBSERVED IN THE FELLOWSHIP HALL KITCHEN WITH NO LABEL. PROPERLY LABEL ALL CHEMICAL SPRAY BOTTLES AS TO THEIR CONTENTS.
Location: Kitchen
- Toxic material(s) separation (corrected)
Toxic material(s) improperly stored.
Correction: Poisonous or toxic material(s) shall be stored so they cannot contaminate food, equipment, utensil(s), linen(s) and single-service and single-use article(s).
Comments: DISH DETERGENT AND SANITIZER OBSERVED ON THE PREP SINK IN THE GREAT HALL KITCHEN. STORE ALL CHEMICALS SEPARATE, BELOW, AND AWAY FROM FOOD AND FOOD CONTACT SURFACES.
Location: Kitchen
- Chemical sanitizer concentration (corrected)
Chemical sanitizer not present, not at proper concentration, and/or temperature for in-place sanitizer, manual or machine warewashing.
Correction: Maintain sanitizer at proper concentration and temperature according to manufacturer instructions.
Comments: CHLORINE SANITIZER AT THE DISH MACHINE IN THE FELLOWSHIP HALL KITCHEN STILL MEASURING 0 PPM. CHLORINE SANITIZER CONCENTRATION MUST BE MAINTAINED BETWEEN 50-100 PPM. REPAIR UNIT AS NECESSARY. SANITIZE DISHWARE IN THE DISH SINK UNTIL THE UNIT IS REPAIRED.
Location: Dish machine area
Equipment: Dishmachine
- Sanitizing exposure time or 160 degrees (corrected)
Hot water sanitizing exposure time or temperature is insufficient.
Correction: Food-contact surface(s) and/or utensil(s) shall be sanitized in hot water manual operation(s) by immersion for at least 30 seconds or by acheiving 160 degrees F at plate level in mechanical warewashing machine.
Comments: FINAL RINSE TEMPERATURE OF DISH MACHINE IN THE GREAT HALL KITCHEN MEASURED 148 DEGREES F AT PLATE LEVEL DUE TO THE BOOSTER HEATER NOT BEING TURNED ON. DISH MACHINE MUST REACH A MINIMUM OF 160 DEGREES F AT PLATE LEVEL AND 180 DEGREES F ON THE TEMPERATURE DISPLAY TO EFFECTIVELY SANITIZE DISHWARE.
Location: Dish machine area
Equipment: Dishmachine
- Cross-contamination (corrected)
Raw animal foods stored incorrectly over ready to eat foods and/or other raw foods.
Correction: Food shall be protected from cross contamination.
Comments: RAW SHELL EGGS OBSERVED STORED ABOVE FRUIT SALAD IN THE WALK-IN COOLER. STORE ALL RAW ANIMAL PRODUCTS BELOW READY-TO-EAT FOODS TO PREVENT CROSS-CONTAMINATION.
Location: Walk-in cooler
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: DRIED FOOD DEBRIS OBSERVED ON THE BLADE OF THE TABLE-MOUNTED CAN OPENER IN THE FELLOWSHIP HALL KITCHEN. CLEAN AND SANITIZE IN-USE EQUIPMENT EVERY 4 HOURS.
Location: Kitchen
Equipment: Can opener
- Hand sink soiled (corrected)
Hand washing facility is soiled.
Correction: A hand washing facility shall be maintained clean at all times.
Comments: HAND SINK IN THE GREAT HALL KITCHEN OBSERVED SOILED. KEEP HAND SINKS CLEAN AT ALL TIMES.
Location: Kitchen
- Sponges (corrected)
Improper use of sponge.
Correction: Sponges may not be used in contact with food-contact surfaces.
Comments: SPONGES OBSERVED IN THE GREAT HALL KITCHEN AND THE FELLOWSHIP HALL KITCHEN. DISCONTINUE USE OF SPONGES FOR FOOD CONTACT SURFACES.
Location: Kitchen
- Walls, floors, etc/soiled (corrected)
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: EXCESSIVE DUST BUILD-UP OBSERVED ON THE BACK FAN GUARD OF THE CONDENSER UNIT INSIDE THE WALK-IN COOLER. INCREASE CLEANING FREQUENCY TO PREVENT BUILD-UP.
Location: Walk-in cooler
- Thermometer, provided (corrected)
Cold and hot holding equipment used to store potentially hazardous food is not equipped with at least one thermometer that is located to allow easy viewing of the temperature display.
Correction: Cold or hot holding equipment used for potentially hazardous foods shall be designed to include and shall be equipped with at least 1 temperature measuring device that is located to allow for easy viewing.
Comments: NO THERMOMETERS OBSERVED IN THE PRE-SCHOOL AND PARLOR KITCHENETTE REFRIGERATORS. PROVIDE.
Location: Kitchen
- Equipment repair (corrected)
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: RINSE ADDITIVE OBSERVED LEAKING ON THE TOP OF THE DISH MACHINE IN THE GREAT HALL KITCHEN. REPAIR.
Location: Dish machine area
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: EXCESSIVE FOOD DEBRIS BUILD-UP OBSERVED ON THE BACK LEDGES OF THE PREP TABLES NEAR THE WALK-IN COOLER IN THE GREAT HALL KITCHEN. CLEAN AND SANITIZE. SEAL TABLES TOGETHER TO PREVENT FOOD DRIPPAGE.
Location: Kitchen
- Soap and towels at wrong sink (corrected)
Unapproved sink(s) provided with hand soap and/ or hand drying provisions.
Correction: A sink used for food preparation or utensil washing, or mop style sink may not be provided with hand washing aids and devices.
Comments: PAPER TOWEL DISPENSER OBSERVED ABOVE THE TWO-COMPARTMENT SINK IN THE DISH AREA OF THE GREAT HALL KITCHEN. REMOVE.
Location: Kitchen
- Hand washing (where) (corrected)
Employee used improper location to wash hands.
Correction: Employees shall wash hands only at designated hand sinks.
Comments: EMPLOYEE/VOLUNTEER OBSERVED WASHING HANDS AT THE TWO-COMPARTMENT SINK IN THE DISH AREA OF THE GREAT HALL KITCHEN. HANDS MUST BE WASHED AT DESIGNATED HAND SINKS ONLY.
Location: Kitchen
- Plumbing system/ repair (Non-Critical) (corrected)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: NO HOT WATER OBSERVED PLUMBED AT THE PREP SINK IN THE GREAT HALL KITCHEN. PROVIDE.
Location: Kitchen
Equipment: Prep sink
- No test kit (corrected)
No test kit provided and /or used to measure the concentration of sanitizer.
Correction: A test kit or other device that accurately measures the concentration in ppm of sanitizing solutions shall be provided and used.
Comments: WRONG TEST KIT PURCHASED FOR THE DISH MACHINE IN THE FELLOWSHIP HALL KITCHEN. PROVIDE CORRECT CHLORINE TEST KIT TO ACCURATELY MEASURE SANITIZER CONCENTRATION IN PPM.
|
12/28/2012 | Recheck |
- Cold holding (corrected)
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: AMBIENT AIR TEMPERATURE OF THE WALK-IN COOLER MEASURED 60 DEGREES F DUE TO SEVERAL FOOD ITEMS BEING COOLED INSIDE THE UNIT AT THE SAME TIME (COOKED TURKEYS, GRAVY, MASHED POTATOES, ETC.) MAINTAIN UNIT AT 41 DEGREES F OR BELOW. MOVE FOODS TO OTHER COOLER UNITS OR ICE BATHS PRIOR TO PLACING IN THE WALK-IN COOLER.
Location: Walk-in cooler
- Toxic labeling (corrected)
Working container(s) of toxic materials not labeled with common name of contents.
Correction: Working containers used for storing poisonous or toxic materials shall be clearly and individually identified with the common name of the contents.
Comments: (1) SPRAY BOTTLE OF WATER/CLEAR CHEMICAL OBSERVED IN THE PRE-SCHOOL KITCHENETTE WITH NO LABEL. PROPERLY LABEL ALL CHEMICAL SPRAY BOTTLES AS TO THEIR CONTENTS.(2) SPRAY BOTTLE OF GLASS CLEANER OBSERVED IN THE WORKROOM KITCHEN WITH NO LABEL. PROPERLY LABEL ALL CHEMICAL SPRAY BOTTLES AS TO THEIR CONTENTS.(3) SPRAY BOTTLE OF SCALE REMOVER OBSERVED IN THE FELLOWSHIP HALL KITCHEN WITH NO LABEL. PROPERLY LABEL ALL CHEMICAL SPRAY BOTTLES AS TO THEIR CONTENTS.
Location: Kitchen
- Toxic material(s) separation (corrected)
Toxic material(s) improperly stored.
Correction: Poisonous or toxic material(s) shall be stored so they cannot contaminate food, equipment, utensil(s), linen(s) and single-service and single-use article(s).
Comments: DISH DETERGENT AND SANITIZER OBSERVED ON THE PREP SINK IN THE GREAT HALL KITCHEN. STORE ALL CHEMICALS SEPARATE, BELOW, AND AWAY FROM FOOD AND FOOD CONTACT SURFACES.
Location: Kitchen
- Chemical sanitizer concentration
Chemical sanitizer not present, not at proper concentration, and/or temperature for in-place sanitizer, manual or machine warewashing.
Correction: Maintain sanitizer at proper concentration and temperature according to manufacturer instructions.
Comments: CHLORINE SANITIZER AT THE DISH MACHINE IN THE FELLOWSHIP HALL KITCHEN STILL MEASURING 0 PPM. CHLORINE SANITIZER CONCENTRATION MUST BE MAINTAINED BETWEEN 50-100 PPM. REPAIR UNIT AS NECESSARY. SANITIZE DISHWARE IN THE DISH SINK UNTIL THE UNIT IS REPAIRED.
Location: Dish machine area
Equipment: Dishmachine
- Sanitizing exposure time or 160 degrees (corrected)
Hot water sanitizing exposure time or temperature is insufficient.
Correction: Food-contact surface(s) and/or utensil(s) shall be sanitized in hot water manual operation(s) by immersion for at least 30 seconds or by acheiving 160 degrees F at plate level in mechanical warewashing machine.
Comments: FINAL RINSE TEMPERATURE OF DISH MACHINE IN THE GREAT HALL KITCHEN MEASURED 148 DEGREES F AT PLATE LEVEL DUE TO THE BOOSTER HEATER NOT BEING TURNED ON. DISH MACHINE MUST REACH A MINIMUM OF 160 DEGREES F AT PLATE LEVEL AND 180 DEGREES F ON THE TEMPERATURE DISPLAY TO EFFECTIVELY SANITIZE DISHWARE.
Location: Dish machine area
Equipment: Dishmachine
- Cross-contamination (corrected)
Raw animal foods stored incorrectly over ready to eat foods and/or other raw foods.
Correction: Food shall be protected from cross contamination.
Comments: RAW SHELL EGGS OBSERVED STORED ABOVE FRUIT SALAD IN THE WALK-IN COOLER. STORE ALL RAW ANIMAL PRODUCTS BELOW READY-TO-EAT FOODS TO PREVENT CROSS-CONTAMINATION.
Location: Walk-in cooler
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: DRIED FOOD DEBRIS OBSERVED ON THE BLADE OF THE TABLE-MOUNTED CAN OPENER IN THE FELLOWSHIP HALL KITCHEN. CLEAN AND SANITIZE IN-USE EQUIPMENT EVERY 4 HOURS.
Location: Kitchen
Equipment: Can opener
- Hand sink soiled (corrected)
Hand washing facility is soiled.
Correction: A hand washing facility shall be maintained clean at all times.
Comments: HAND SINK IN THE GREAT HALL KITCHEN OBSERVED SOILED. KEEP HAND SINKS CLEAN AT ALL TIMES.
Location: Kitchen
- Sponges (corrected)
Improper use of sponge.
Correction: Sponges may not be used in contact with food-contact surfaces.
Comments: SPONGES OBSERVED IN THE GREAT HALL KITCHEN AND THE FELLOWSHIP HALL KITCHEN. DISCONTINUE USE OF SPONGES FOR FOOD CONTACT SURFACES.
Location: Kitchen
- Walls, floors, etc/soiled (corrected)
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: EXCESSIVE DUST BUILD-UP OBSERVED ON THE BACK FAN GUARD OF THE CONDENSER UNIT INSIDE THE WALK-IN COOLER. INCREASE CLEANING FREQUENCY TO PREVENT BUILD-UP.
Location: Walk-in cooler
- Thermometer, provided (corrected)
Cold and hot holding equipment used to store potentially hazardous food is not equipped with at least one thermometer that is located to allow easy viewing of the temperature display.
Correction: Cold or hot holding equipment used for potentially hazardous foods shall be designed to include and shall be equipped with at least 1 temperature measuring device that is located to allow for easy viewing.
Comments: NO THERMOMETERS OBSERVED IN THE PRE-SCHOOL AND PARLOR KITCHENETTE REFRIGERATORS. PROVIDE.
Location: Kitchen
- Equipment repair (corrected)
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: RINSE ADDITIVE OBSERVED LEAKING ON THE TOP OF THE DISH MACHINE IN THE GREAT HALL KITCHEN. REPAIR.
Location: Dish machine area
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: EXCESSIVE FOOD DEBRIS BUILD-UP OBSERVED ON THE BACK LEDGES OF THE PREP TABLES NEAR THE WALK-IN COOLER IN THE GREAT HALL KITCHEN. CLEAN AND SANITIZE. SEAL TABLES TOGETHER TO PREVENT FOOD DRIPPAGE.
Location: Kitchen
- Soap and towels at wrong sink (corrected)
Unapproved sink(s) provided with hand soap and/ or hand drying provisions.
Correction: A sink used for food preparation or utensil washing, or mop style sink may not be provided with hand washing aids and devices.
Comments: PAPER TOWEL DISPENSER OBSERVED ABOVE THE TWO-COMPARTMENT SINK IN THE DISH AREA OF THE GREAT HALL KITCHEN. REMOVE.
Location: Kitchen
- Hand washing (where) (corrected)
Employee used improper location to wash hands.
Correction: Employees shall wash hands only at designated hand sinks.
Comments: EMPLOYEE/VOLUNTEER OBSERVED WASHING HANDS AT THE TWO-COMPARTMENT SINK IN THE DISH AREA OF THE GREAT HALL KITCHEN. HANDS MUST BE WASHED AT DESIGNATED HAND SINKS ONLY.
Location: Kitchen
- Plumbing system/ repair (Non-Critical) (corrected)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: NO HOT WATER OBSERVED PLUMBED AT THE PREP SINK IN THE GREAT HALL KITCHEN. PROVIDE.
Location: Kitchen
Equipment: Prep sink
- No test kit (corrected)
No test kit provided and /or used to measure the concentration of sanitizer.
Correction: A test kit or other device that accurately measures the concentration in ppm of sanitizing solutions shall be provided and used.
Comments: WRONG TEST KIT PURCHASED FOR THE DISH MACHINE IN THE FELLOWSHIP HALL KITCHEN. PROVIDE CORRECT CHLORINE TEST KIT TO ACCURATELY MEASURE SANITIZER CONCENTRATION IN PPM.
|
12/18/2012 | Recheck |
- Cold holding (corrected)
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: AMBIENT AIR TEMPERATURE OF THE WALK-IN COOLER MEASURED 60 DEGREES F DUE TO SEVERAL FOOD ITEMS BEING COOLED INSIDE THE UNIT AT THE SAME TIME (COOKED TURKEYS, GRAVY, MASHED POTATOES, ETC.) MAINTAIN UNIT AT 41 DEGREES F OR BELOW. MOVE FOODS TO OTHER COOLER UNITS OR ICE BATHS PRIOR TO PLACING IN THE WALK-IN COOLER.
Location: Walk-in cooler
- Toxic labeling (corrected)
Working container(s) of toxic materials not labeled with common name of contents.
Correction: Working containers used for storing poisonous or toxic materials shall be clearly and individually identified with the common name of the contents.
Comments: (1) SPRAY BOTTLE OF WATER/CLEAR CHEMICAL OBSERVED IN THE PRE-SCHOOL KITCHENETTE WITH NO LABEL. PROPERLY LABEL ALL CHEMICAL SPRAY BOTTLES AS TO THEIR CONTENTS.(2) SPRAY BOTTLE OF GLASS CLEANER OBSERVED IN THE WORKROOM KITCHEN WITH NO LABEL. PROPERLY LABEL ALL CHEMICAL SPRAY BOTTLES AS TO THEIR CONTENTS.(3) SPRAY BOTTLE OF SCALE REMOVER OBSERVED IN THE FELLOWSHIP HALL KITCHEN WITH NO LABEL. PROPERLY LABEL ALL CHEMICAL SPRAY BOTTLES AS TO THEIR CONTENTS.
Location: Kitchen
- Toxic material(s) separation (corrected)
Toxic material(s) improperly stored.
Correction: Poisonous or toxic material(s) shall be stored so they cannot contaminate food, equipment, utensil(s), linen(s) and single-service and single-use article(s).
Comments: DISH DETERGENT AND SANITIZER OBSERVED ON THE PREP SINK IN THE GREAT HALL KITCHEN. STORE ALL CHEMICALS SEPARATE, BELOW, AND AWAY FROM FOOD AND FOOD CONTACT SURFACES.
Location: Kitchen
- Chemical sanitizer concentration
Chemical sanitizer not present, not at proper concentration, and/or temperature for in-place sanitizer, manual or machine warewashing.
Correction: Maintain sanitizer at proper concentration and temperature according to manufacturer instructions.
Comments: CHLORINE SANITIZER AT THE DISH MACHINE IN THE FELLOWSHIP HALL KITCHEN STILL MEASURING 0 PPM. CHLORINE SANITIZER CONCENTRATION MUST BE MAINTAINED BETWEEN 50-100 PPM. REPAIR UNIT AS NECESSARY. SANITIZE DISHWARE IN THE DISH SINK UNTIL THE UNIT IS REPAIRED.
Location: Dish machine area
Equipment: Dishmachine
- Sanitizing exposure time or 160 degrees (corrected)
Hot water sanitizing exposure time or temperature is insufficient.
Correction: Food-contact surface(s) and/or utensil(s) shall be sanitized in hot water manual operation(s) by immersion for at least 30 seconds or by acheiving 160 degrees F at plate level in mechanical warewashing machine.
Comments: FINAL RINSE TEMPERATURE OF DISH MACHINE IN THE GREAT HALL KITCHEN MEASURED 148 DEGREES F AT PLATE LEVEL DUE TO THE BOOSTER HEATER NOT BEING TURNED ON. DISH MACHINE MUST REACH A MINIMUM OF 160 DEGREES F AT PLATE LEVEL AND 180 DEGREES F ON THE TEMPERATURE DISPLAY TO EFFECTIVELY SANITIZE DISHWARE.
Location: Dish machine area
Equipment: Dishmachine
- Cross-contamination (corrected)
Raw animal foods stored incorrectly over ready to eat foods and/or other raw foods.
Correction: Food shall be protected from cross contamination.
Comments: RAW SHELL EGGS OBSERVED STORED ABOVE FRUIT SALAD IN THE WALK-IN COOLER. STORE ALL RAW ANIMAL PRODUCTS BELOW READY-TO-EAT FOODS TO PREVENT CROSS-CONTAMINATION.
Location: Walk-in cooler
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: DRIED FOOD DEBRIS OBSERVED ON THE BLADE OF THE TABLE-MOUNTED CAN OPENER IN THE FELLOWSHIP HALL KITCHEN. CLEAN AND SANITIZE IN-USE EQUIPMENT EVERY 4 HOURS.
Location: Kitchen
Equipment: Can opener
- Hand sink soiled (corrected)
Hand washing facility is soiled.
Correction: A hand washing facility shall be maintained clean at all times.
Comments: HAND SINK IN THE GREAT HALL KITCHEN OBSERVED SOILED. KEEP HAND SINKS CLEAN AT ALL TIMES.
Location: Kitchen
- Sponges (corrected)
Improper use of sponge.
Correction: Sponges may not be used in contact with food-contact surfaces.
Comments: SPONGES OBSERVED IN THE GREAT HALL KITCHEN AND THE FELLOWSHIP HALL KITCHEN. DISCONTINUE USE OF SPONGES FOR FOOD CONTACT SURFACES.
Location: Kitchen
- Walls, floors, etc/soiled (corrected)
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: EXCESSIVE DUST BUILD-UP OBSERVED ON THE BACK FAN GUARD OF THE CONDENSER UNIT INSIDE THE WALK-IN COOLER. INCREASE CLEANING FREQUENCY TO PREVENT BUILD-UP.
Location: Walk-in cooler
- Thermometer, provided (corrected)
Cold and hot holding equipment used to store potentially hazardous food is not equipped with at least one thermometer that is located to allow easy viewing of the temperature display.
Correction: Cold or hot holding equipment used for potentially hazardous foods shall be designed to include and shall be equipped with at least 1 temperature measuring device that is located to allow for easy viewing.
Comments: NO THERMOMETERS OBSERVED IN THE PRE-SCHOOL AND PARLOR KITCHENETTE REFRIGERATORS. PROVIDE.
Location: Kitchen
- Equipment repair (corrected)
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: RINSE ADDITIVE OBSERVED LEAKING ON THE TOP OF THE DISH MACHINE IN THE GREAT HALL KITCHEN. REPAIR.
Location: Dish machine area
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: EXCESSIVE FOOD DEBRIS BUILD-UP OBSERVED ON THE BACK LEDGES OF THE PREP TABLES NEAR THE WALK-IN COOLER IN THE GREAT HALL KITCHEN. CLEAN AND SANITIZE. SEAL TABLES TOGETHER TO PREVENT FOOD DRIPPAGE.
Location: Kitchen
- Soap and towels at wrong sink (corrected)
Unapproved sink(s) provided with hand soap and/ or hand drying provisions.
Correction: A sink used for food preparation or utensil washing, or mop style sink may not be provided with hand washing aids and devices.
Comments: PAPER TOWEL DISPENSER OBSERVED ABOVE THE TWO-COMPARTMENT SINK IN THE DISH AREA OF THE GREAT HALL KITCHEN. REMOVE.
Location: Kitchen
- Hand washing (where) (corrected)
Employee used improper location to wash hands.
Correction: Employees shall wash hands only at designated hand sinks.
Comments: EMPLOYEE/VOLUNTEER OBSERVED WASHING HANDS AT THE TWO-COMPARTMENT SINK IN THE DISH AREA OF THE GREAT HALL KITCHEN. HANDS MUST BE WASHED AT DESIGNATED HAND SINKS ONLY.
Location: Kitchen
- Plumbing system/ repair (Non-Critical) (corrected)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: NO HOT WATER OBSERVED PLUMBED AT THE PREP SINK IN THE GREAT HALL KITCHEN. PROVIDE.
Location: Kitchen
Equipment: Prep sink
- No test kit (corrected)
No test kit provided and /or used to measure the concentration of sanitizer.
Correction: A test kit or other device that accurately measures the concentration in ppm of sanitizing solutions shall be provided and used.
Comments: WRONG TEST KIT PURCHASED FOR THE DISH MACHINE IN THE FELLOWSHIP HALL KITCHEN. PROVIDE CORRECT CHLORINE TEST KIT TO ACCURATELY MEASURE SANITIZER CONCENTRATION IN PPM.
|
12/11/2012 | Recheck |
- Cold holding (corrected)
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: AMBIENT AIR TEMPERATURE OF THE WALK-IN COOLER MEASURED 60 DEGREES F DUE TO SEVERAL FOOD ITEMS BEING COOLED INSIDE THE UNIT AT THE SAME TIME (COOKED TURKEYS, GRAVY, MASHED POTATOES, ETC.) MAINTAIN UNIT AT 41 DEGREES F OR BELOW. MOVE FOODS TO OTHER COOLER UNITS OR ICE BATHS PRIOR TO PLACING IN THE WALK-IN COOLER.
Location: Walk-in cooler
- Toxic labeling (corrected)
Working container(s) of toxic materials not labeled with common name of contents.
Correction: Working containers used for storing poisonous or toxic materials shall be clearly and individually identified with the common name of the contents.
Comments: (1) SPRAY BOTTLE OF WATER/CLEAR CHEMICAL OBSERVED IN THE PRE-SCHOOL KITCHENETTE WITH NO LABEL. PROPERLY LABEL ALL CHEMICAL SPRAY BOTTLES AS TO THEIR CONTENTS.(2) SPRAY BOTTLE OF GLASS CLEANER OBSERVED IN THE WORKROOM KITCHEN WITH NO LABEL. PROPERLY LABEL ALL CHEMICAL SPRAY BOTTLES AS TO THEIR CONTENTS.(3) SPRAY BOTTLE OF SCALE REMOVER OBSERVED IN THE FELLOWSHIP HALL KITCHEN WITH NO LABEL. PROPERLY LABEL ALL CHEMICAL SPRAY BOTTLES AS TO THEIR CONTENTS.
Location: Kitchen
- Toxic material(s) separation (corrected)
Toxic material(s) improperly stored.
Correction: Poisonous or toxic material(s) shall be stored so they cannot contaminate food, equipment, utensil(s), linen(s) and single-service and single-use article(s).
Comments: DISH DETERGENT AND SANITIZER OBSERVED ON THE PREP SINK IN THE GREAT HALL KITCHEN. STORE ALL CHEMICALS SEPARATE, BELOW, AND AWAY FROM FOOD AND FOOD CONTACT SURFACES.
Location: Kitchen
- Chemical sanitizer concentration
Chemical sanitizer not present, not at proper concentration, and/or temperature for in-place sanitizer, manual or machine warewashing.
Correction: Maintain sanitizer at proper concentration and temperature according to manufacturer instructions.
Comments: CHLORINE SANITIZER AT THE DISH MACHINE IN THE FELLOWSHIP HALL KITCHEN MEASURED 0 PPM. CHLORINE SANITIZER CONCENTRATION MUST BE MAINTAINED BETWEEN 50-100 PPM. REPAIR UNIT AS NECESSARY. SANITIZE DISHWARE IN THE DISH SINK UNTIL THE UNIT IS REPAIRED.
Location: Dish machine area
Equipment: Dishmachine
- Sanitizing exposure time or 160 degrees (corrected)
Hot water sanitizing exposure time or temperature is insufficient.
Correction: Food-contact surface(s) and/or utensil(s) shall be sanitized in hot water manual operation(s) by immersion for at least 30 seconds or by acheiving 160 degrees F at plate level in mechanical warewashing machine.
Comments: FINAL RINSE TEMPERATURE OF DISH MACHINE IN THE GREAT HALL KITCHEN MEASURED 148 DEGREES F AT PLATE LEVEL DUE TO THE BOOSTER HEATER NOT BEING TURNED ON. DISH MACHINE MUST REACH A MINIMUM OF 160 DEGREES F AT PLATE LEVEL AND 180 DEGREES F ON THE TEMPERATURE DISPLAY TO EFFECTIVELY SANITIZE DISHWARE.
Location: Dish machine area
Equipment: Dishmachine
- Cross-contamination (corrected)
Raw animal foods stored incorrectly over ready to eat foods and/or other raw foods.
Correction: Food shall be protected from cross contamination.
Comments: RAW SHELL EGGS OBSERVED STORED ABOVE FRUIT SALAD IN THE WALK-IN COOLER. STORE ALL RAW ANIMAL PRODUCTS BELOW READY-TO-EAT FOODS TO PREVENT CROSS-CONTAMINATION.
Location: Walk-in cooler
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: DRIED FOOD DEBRIS OBSERVED ON THE BLADE OF THE TABLE-MOUNTED CAN OPENER IN THE FELLOWSHIP HALL KITCHEN. CLEAN AND SANITIZE IN-USE EQUIPMENT EVERY 4 HOURS.
Location: Kitchen
Equipment: Can opener
- Hand sink soiled (corrected)
Hand washing facility is soiled.
Correction: A hand washing facility shall be maintained clean at all times.
Comments: HAND SINK IN THE GREAT HALL KITCHEN OBSERVED SOILED. KEEP HAND SINKS CLEAN AT ALL TIMES.
Location: Kitchen
- Sponges (corrected)
Improper use of sponge.
Correction: Sponges may not be used in contact with food-contact surfaces.
Comments: SPONGES OBSERVED IN THE GREAT HALL KITCHEN AND THE FELLOWSHIP HALL KITCHEN. DISCONTINUE USE OF SPONGES FOR FOOD CONTACT SURFACES.
Location: Kitchen
- Walls, floors, etc/soiled
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: EXCESSIVE DUST BUILD-UP OBSERVED ON THE BACK FAN GUARD OF THE CONDENSER UNIT INSIDE THE WALK-IN COOLER. INCREASE CLEANING FREQUENCY TO PREVENT BUILD-UP.
Location: Walk-in cooler
- Thermometer, provided (corrected)
Cold and hot holding equipment used to store potentially hazardous food is not equipped with at least one thermometer that is located to allow easy viewing of the temperature display.
Correction: Cold or hot holding equipment used for potentially hazardous foods shall be designed to include and shall be equipped with at least 1 temperature measuring device that is located to allow for easy viewing.
Comments: NO THERMOMETERS OBSERVED IN THE PRE-SCHOOL AND PARLOR KITCHENETTE REFRIGERATORS. PROVIDE.
Location: Kitchen
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: RINSE ADDITIVE OBSERVED LEAKING ON THE TOP OF THE DISH MACHINE IN THE GREAT HALL KITCHEN. REPAIR.
Location: Dish machine area
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: EXCESSIVE FOOD DEBRIS BUILD-UP OBSERVED ON THE BACK LEDGES OF THE PREP TABLES NEAR THE WALK-IN COOLER IN THE GREAT HALL KITCHEN. CLEAN AND SANITIZE. SEAL TABLES TOGETHER TO PREVENT FOOD DRIPPAGE.
Location: Kitchen
- Soap and towels at wrong sink (corrected)
Unapproved sink(s) provided with hand soap and/ or hand drying provisions.
Correction: A sink used for food preparation or utensil washing, or mop style sink may not be provided with hand washing aids and devices.
Comments: PAPER TOWEL DISPENSER OBSERVED ABOVE THE TWO-COMPARTMENT SINK IN THE DISH AREA OF THE GREAT HALL KITCHEN. REMOVE.
Location: Kitchen
- Hand washing (where) (corrected)
Employee used improper location to wash hands.
Correction: Employees shall wash hands only at designated hand sinks.
Comments: EMPLOYEE/VOLUNTEER OBSERVED WASHING HANDS AT THE TWO-COMPARTMENT SINK IN THE DISH AREA OF THE GREAT HALL KITCHEN. HANDS MUST BE WASHED AT DESIGNATED HAND SINKS ONLY.
Location: Kitchen
- Plumbing system/ repair (Non-Critical) (corrected)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: NO HOT WATER OBSERVED PLUMBED AT THE PREP SINK IN THE GREAT HALL KITCHEN. PROVIDE.
Location: Kitchen
Equipment: Prep sink
- No test kit
No test kit provided and /or used to measure the concentration of sanitizer.
Correction: A test kit or other device that accurately measures the concentration in ppm of sanitizing solutions shall be provided and used.
Comments: WRONG TEST KIT PURCHASED FOR THE DISH MACHINE IN THE FELLOWSHIP HALL KITCHEN. PROVIDE CORRECT CHLORINE TEST KIT TO ACCURATELY MEASURE SANITIZER CONCENTRATION IN PPM.
|
12/04/2012 | Recheck |
- Cold holding (corrected)
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: AMBIENT AIR TEMPERATURE OF THE WALK-IN COOLER MEASURED 60 DEGREES F DUE TO SEVERAL FOOD ITEMS BEING COOLED INSIDE THE UNIT AT THE SAME TIME (COOKED TURKEYS, GRAVY, MASHED POTATOES, ETC.) MAINTAIN UNIT AT 41 DEGREES F OR BELOW. MOVE FOODS TO OTHER COOLER UNITS OR ICE BATHS PRIOR TO PLACING IN THE WALK-IN COOLER.
Location: Walk-in cooler
- Toxic labeling (corrected)
Working container(s) of toxic materials not labeled with common name of contents.
Correction: Working containers used for storing poisonous or toxic materials shall be clearly and individually identified with the common name of the contents.
Comments: (1) SPRAY BOTTLE OF WATER/CLEAR CHEMICAL OBSERVED IN THE PRE-SCHOOL KITCHENETTE WITH NO LABEL. PROPERLY LABEL ALL CHEMICAL SPRAY BOTTLES AS TO THEIR CONTENTS.(2) SPRAY BOTTLE OF GLASS CLEANER OBSERVED IN THE WORKROOM KITCHEN WITH NO LABEL. PROPERLY LABEL ALL CHEMICAL SPRAY BOTTLES AS TO THEIR CONTENTS.(3) SPRAY BOTTLE OF SCALE REMOVER OBSERVED IN THE FELLOWSHIP HALL KITCHEN WITH NO LABEL. PROPERLY LABEL ALL CHEMICAL SPRAY BOTTLES AS TO THEIR CONTENTS.
Location: Kitchen
- Toxic material(s) separation (corrected)
Toxic material(s) improperly stored.
Correction: Poisonous or toxic material(s) shall be stored so they cannot contaminate food, equipment, utensil(s), linen(s) and single-service and single-use article(s).
Comments: DISH DETERGENT AND SANITIZER OBSERVED ON THE PREP SINK IN THE GREAT HALL KITCHEN. STORE ALL CHEMICALS SEPARATE, BELOW, AND AWAY FROM FOOD AND FOOD CONTACT SURFACES.
Location: Kitchen
- Chemical sanitizer concentration
Chemical sanitizer not present, not at proper concentration, and/or temperature for in-place sanitizer, manual or machine warewashing.
Correction: Maintain sanitizer at proper concentration and temperature according to manufacturer instructions.
Comments: CHLORINE SANITIZER AT THE DISH MACHINE IN THE FELLOWSHIP HALL KITCHEN MEASURED 0 PPM. CHLORINE SANITIZER CONCENTRATION MUST BE MAINTAINED BETWEEN 50-100 PPM. REPAIR UNIT AS NECESSARY. SANITIZE DISHWARE IN THE DISH SINK UNTIL THE UNIT IS REPAIRED.
Location: Dish machine area
Equipment: Dishmachine
- Sanitizing exposure time or 160 degrees (corrected)
Hot water sanitizing exposure time or temperature is insufficient.
Correction: Food-contact surface(s) and/or utensil(s) shall be sanitized in hot water manual operation(s) by immersion for at least 30 seconds or by acheiving 160 degrees F at plate level in mechanical warewashing machine.
Comments: FINAL RINSE TEMPERATURE OF DISH MACHINE IN THE GREAT HALL KITCHEN MEASURED 148 DEGREES F AT PLATE LEVEL DUE TO THE BOOSTER HEATER NOT BEING TURNED ON. DISH MACHINE MUST REACH A MINIMUM OF 160 DEGREES F AT PLATE LEVEL AND 180 DEGREES F ON THE TEMPERATURE DISPLAY TO EFFECTIVELY SANITIZE DISHWARE.
Location: Dish machine area
Equipment: Dishmachine
- Cross-contamination (corrected on site)
Raw animal foods stored incorrectly over ready to eat foods and/or other raw foods.
Correction: Food shall be protected from cross contamination.
Comments: RAW SHELL EGGS OBSERVED STORED ABOVE FRUIT SALAD IN THE WALK-IN COOLER. STORE ALL RAW ANIMAL PRODUCTS BELOW READY-TO-EAT FOODS TO PREVENT CROSS-CONTAMINATION.
Location: Walk-in cooler
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: DRIED FOOD DEBRIS OBSERVED ON THE BLADE OF THE TABLE-MOUNTED CAN OPENER IN THE FELLOWSHIP HALL KITCHEN. CLEAN AND SANITIZE IN-USE EQUIPMENT EVERY 4 HOURS.
Location: Kitchen
Equipment: Can opener
- Hand sink soiled (corrected)
Hand washing facility is soiled.
Correction: A hand washing facility shall be maintained clean at all times.
Comments: HAND SINK IN THE GREAT HALL KITCHEN OBSERVED SOILED. KEEP HAND SINKS CLEAN AT ALL TIMES.
Location: Kitchen
- Sponges (corrected)
Improper use of sponge.
Correction: Sponges may not be used in contact with food-contact surfaces.
Comments: SPONGES OBSERVED IN THE GREAT HALL KITCHEN AND THE FELLOWSHIP HALL KITCHEN. DISCONTINUE USE OF SPONGES FOR FOOD CONTACT SURFACES.
Location: Kitchen
- Walls, floors, etc/soiled
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: EXCESSIVE DUST BUILD-UP OBSERVED ON THE BACK FAN GUARD OF THE CONDENSER UNIT INSIDE THE WALK-IN COOLER. INCREASE CLEANING FREQUENCY TO PREVENT BUILD-UP.
Location: Walk-in cooler
- Thermometer, provided (corrected)
Cold and hot holding equipment used to store potentially hazardous food is not equipped with at least one thermometer that is located to allow easy viewing of the temperature display.
Correction: Cold or hot holding equipment used for potentially hazardous foods shall be designed to include and shall be equipped with at least 1 temperature measuring device that is located to allow for easy viewing.
Comments: NO THERMOMETERS OBSERVED IN THE PRE-SCHOOL AND PARLOR KITCHENETTE REFRIGERATORS. PROVIDE.
Location: Kitchen
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: RINSE ADDITIVE OBSERVED LEAKING ON THE TOP OF THE DISH MACHINE IN THE GREAT HALL KITCHEN. REPAIR.
Location: Dish machine area
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: EXCESSIVE FOOD DEBRIS BUILD-UP OBSERVED ON THE BACK LEDGES OF THE PREP TABLES NEAR THE WALK-IN COOLER IN THE GREAT HALL KITCHEN. CLEAN AND SANITIZE. SEAL TABLES TOGETHER TO PREVENT FOOD DRIPPAGE.
Location: Kitchen
- Soap and towels at wrong sink
Unapproved sink(s) provided with hand soap and/ or hand drying provisions.
Correction: A sink used for food preparation or utensil washing, or mop style sink may not be provided with hand washing aids and devices.
Comments: PAPER TOWEL DISPENSER OBSERVED ABOVE THE TWO-COMPARTMENT SINK IN THE DISH AREA OF THE GREAT HALL KITCHEN. REMOVE.
Location: Kitchen
- Hand washing (where) (corrected)
Employee used improper location to wash hands.
Correction: Employees shall wash hands only at designated hand sinks.
Comments: EMPLOYEE/VOLUNTEER OBSERVED WASHING HANDS AT THE TWO-COMPARTMENT SINK IN THE DISH AREA OF THE GREAT HALL KITCHEN. HANDS MUST BE WASHED AT DESIGNATED HAND SINKS ONLY.
Location: Kitchen
- Plumbing system/ repair (Non-Critical) (corrected)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: NO HOT WATER OBSERVED PLUMBED AT THE PREP SINK IN THE GREAT HALL KITCHEN. PROVIDE.
Location: Kitchen
Equipment: Prep sink
- No test kit
No test kit provided and /or used to measure the concentration of sanitizer.
Correction: A test kit or other device that accurately measures the concentration in ppm of sanitizing solutions shall be provided and used.
Comments: NO CHLORINE SANITIZER TEST KIT AVAILABLE FOR THE DISH MACHINE IN THE FELLOWSHIP HALL KITCHEN. PROVIDE.
|
11/27/2012 | Recheck |
- Cold holding
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: AMBIENT AIR TEMPERATURE OF THE WALK-IN COOLER MEASURED 60 DEGREES F DUE TO SEVERAL FOOD ITEMS BEING COOLED INSIDE THE UNIT AT THE SAME TIME (COOKED TURKEYS, GRAVY, MASHED POTATOES, ETC.) MAINTAIN UNIT AT 41 DEGREES F OR BELOW. MOVE FOODS TO OTHER COOLER UNITS OR ICE BATHS PRIOR TO PLACING IN THE WALK-IN COOLER.
Location: Walk-in cooler
- Toxic labeling (corrected on site)
Working container(s) of toxic materials not labeled with common name of contents.
Correction: Working containers used for storing poisonous or toxic materials shall be clearly and individually identified with the common name of the contents.
Comments: (1) SPRAY BOTTLE OF WATER/CLEAR CHEMICAL OBSERVED IN THE PRE-SCHOOL KITCHENETTE WITH NO LABEL. PROPERLY LABEL ALL CHEMICAL SPRAY BOTTLES AS TO THEIR CONTENTS.(2) SPRAY BOTTLE OF GLASS CLEANER OBSERVED IN THE WORKROOM KITCHEN WITH NO LABEL. PROPERLY LABEL ALL CHEMICAL SPRAY BOTTLES AS TO THEIR CONTENTS.(3) SPRAY BOTTLE OF SCALE REMOVER OBSERVED IN THE FELLOWSHIP HALL KITCHEN WITH NO LABEL. PROPERLY LABEL ALL CHEMICAL SPRAY BOTTLES AS TO THEIR CONTENTS.
Location: Kitchen
- Toxic material(s) separation (corrected on site)
Toxic material(s) improperly stored.
Correction: Poisonous or toxic material(s) shall be stored so they cannot contaminate food, equipment, utensil(s), linen(s) and single-service and single-use article(s).
Comments: DISH DETERGENT AND SANITIZER OBSERVED ON THE PREP SINK IN THE GREAT HALL KITCHEN. STORE ALL CHEMICALS SEPARATE, BELOW, AND AWAY FROM FOOD AND FOOD CONTACT SURFACES.
Location: Kitchen
- Chemical sanitizer concentration
Chemical sanitizer not present, not at proper concentration, and/or temperature for in-place sanitizer, manual or machine warewashing.
Correction: Maintain sanitizer at proper concentration and temperature according to manufacturer instructions.
Comments: CHLORINE SANITIZER AT THE DISH MACHINE IN THE FELLOWSHIP HALL KITCHEN MEASURED 0 PPM. CHLORINE SANITIZER CONCENTRATION MUST BE MAINTAINED BETWEEN 50-100 PPM. REPAIR UNIT AS NECESSARY. SANITIZE DISHWARE IN THE DISH SINK UNTIL THE UNIT IS REPAIRED.
Location: Dish machine area
Equipment: Dishmachine
- Sanitizing exposure time or 160 degrees (corrected on site)
Hot water sanitizing exposure time or temperature is insufficient.
Correction: Food-contact surface(s) and/or utensil(s) shall be sanitized in hot water manual operation(s) by immersion for at least 30 seconds or by acheiving 160 degrees F at plate level in mechanical warewashing machine.
Comments: FINAL RINSE TEMPERATURE OF DISH MACHINE IN THE GREAT HALL KITCHEN MEASURED 148 DEGREES F AT PLATE LEVEL DUE TO THE BOOSTER HEATER NOT BEING TURNED ON. DISH MACHINE MUST REACH A MINIMUM OF 160 DEGREES F AT PLATE LEVEL AND 180 DEGREES F ON THE TEMPERATURE DISPLAY TO EFFECTIVELY SANITIZE DISHWARE.
Location: Dish machine area
Equipment: Dishmachine
- Food contact surface(s) soiled (corrected on site)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: DRIED FOOD DEBRIS OBSERVED ON THE BLADE OF THE TABLE-MOUNTED CAN OPENER IN THE FELLOWSHIP HALL KITCHEN. CLEAN AND SANITIZE IN-USE EQUIPMENT EVERY 4 HOURS.
Location: Kitchen
Equipment: Can opener
- Hand sink soiled
Hand washing facility is soiled.
Correction: A hand washing facility shall be maintained clean at all times.
Comments: HAND SINK IN THE GREAT HALL KITCHEN OBSERVED SOILED. KEEP HAND SINKS CLEAN AT ALL TIMES.
Location: Kitchen
- Sponges (corrected on site)
Improper use of sponge.
Correction: Sponges may not be used in contact with food-contact surfaces.
Comments: SPONGES OBSERVED IN THE GREAT HALL KITCHEN AND THE FELLOWSHIP HALL KITCHEN. DISCONTINUE USE OF SPONGES FOR FOOD CONTACT SURFACES.
Location: Kitchen
- Thermometer, provided
Cold and hot holding equipment used to store potentially hazardous food is not equipped with at least one thermometer that is located to allow easy viewing of the temperature display.
Correction: Cold or hot holding equipment used for potentially hazardous foods shall be designed to include and shall be equipped with at least 1 temperature measuring device that is located to allow for easy viewing.
Comments: NO THERMOMETERS OBSERVED IN THE PRE-SCHOOL AND PARLOR KITCHENETTE REFRIGERATORS. PROVIDE.
Location: Kitchen
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: RINSE ADDITIVE OBSERVED LEAKING ON TO THE TOP OF THE DISH MACHINE IN THE GREAT HALL KITCHEN. REPAIR.
Location: Dish machine area
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: EXCESSIVE FOOD DEBRIS BUILD-UP OBSERVED ON THE BACK LEDGES OF THE PREP TABLES NEAR THE WALK-IN COOLER IN THE GREAT HALL KITCHEN. CLEAN AND SANITIZE. SEAL TABLES TOGETHER TO PREVENT FOOD DRIPPAGE.
Location: Kitchen
- Soap and towels at wrong sink
Unapproved sink(s) provided with hand soap and/ or hand drying provisions.
Correction: A sink used for food preparation or utensil washing, or mop style sink may not be provided with hand washing aids and devices.
Comments: SOAP AND PAPER TOWEL DISPENSER OBSERVED ABOVE THE TWO-COMPARTMENT SINK IN THE DISH AREA OF THE GREAT HALL KITCHEN. REMOVE.
Location: Kitchen
- Hand washing (where)
Employee used improper location to wash hands.
Correction: Employees shall wash hands only at designated hand sinks.
Comments: EMPLOYEE/VOLUNTEER OBSERVED WASHING HANDS AT THE TWO-COMPARTMENT SINK IN THE DISH AREA OF THE GREAT HALL KITCHEN. HANDS MUST BE WASHED AT DESIGNATED HAND SINKS ONLY.
Location: Kitchen
- Plumbing system/ repair (Non-Critical)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: NO HOT WATER OBSERVED PLUMBED AT THE PREP SINK IN THE GREAT HALL KITCHEN. PROVIDE.
Location: Kitchen
Equipment: Prep sink
- No test kit
No test kit provided and /or used to measure the concentration of sanitizer.
Correction: A test kit or other device that accurately measures the concentration in ppm of sanitizing solutions shall be provided and used.
Comments: NO CHLORINE SANITIZER TEST KIT AVAILABLE FOR THE DISH MACHINE IN THE FELLOWSHIP HALL KITCHEN. PROVIDE.
|
11/20/2012 | Routine |
- Chemical sanitizer concentration (corrected)
Chemical sanitizer not at proper concentration for machine warewashing.
Correction: Maintain sanitizer at proper concentration and temperature according to manufacturer instructions. MONITOR WITH TEST STRIPS.
Location: Kitchen
- Walls, floors, etc/soiled (corrected)
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean. CLEAN THE FANGUARD IN WALK IN COOLER.
Location: Walk-in cooler
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Equipment: Dishmachine
|
05/22/2012 | Recheck |
- Chemical sanitizer concentration
Chemical sanitizer not at proper concentration for machine warewashing.
Correction: Maintain sanitizer at proper concentration and temperature according to manufacturer instructions. MONITOR WITH TEST STRIPS.
Location: Kitchen
- Walls, floors, etc/soiled
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean. CLEAN THE FANGUARD IN WALK IN COOLER.
Location: Walk-in cooler
|
05/18/2012 | Recheck |
- Chemical sanitizer concentration
Chemical sanitizer not at proper concentration for machine warewashing.
Correction: Maintain sanitizer at proper concentration and temperature according to manufacturer instructions. MONITOR WITH TEST STRIPS.
Location: Kitchen
- Walls, floors, etc/soiled
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean. CLEAN THE FANGUARD IN WALK IN COOLER.
Location: Walk-in cooler
|
05/16/2012 | Recheck |
- Chemical sanitizer concentration
Chemical sanitizer not at proper concentration for machine warewashing.
Correction: Maintain sanitizer at proper concentration and temperature according to manufacturer instructions. MONITOR WITH TEST STRIPS.
Location: Kitchen
- Walls, floors, etc/soiled
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean. CLEAN THE FANGUARD IN WALK IN COOLER.
Location: Walk-in cooler
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05/04/2012 | Routine |
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