- *3.4 Observed the cream cheese was holding at 43°F, and Turkey was holding at 42-43°F. Foods shall be maintained at 41°F and below to limit the growth of organism. Discussed with PIC to monitor the temperatures while thawing under running and draining water to assure 41°F and below is maintained.
- 6.2 Provide a hand washing sign in the employee restroom, to inform employees where to wash their hands.
- 4.5 Clean the soiled door seal on the McCall freezer unit.
- 4.4 Repair the damaged cabinet surface under the preparation sink, and cabinet edge by the stove-top, to provide a cleanable surface.
- 6.4 Repair the damaged floor tiles under the legs of the upright McCall unit, damaged base cove under the ice machine, and the floor tiles surrounding the floor drain by the ice machine.
- Notes: Reportedly a new cooler will be added to the operation to accommodate summer camp program starting soon. Provide this office with the make, model of equipment added to the operation.
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5/24/2012 | Standard 1 | |
- C/*3.2 Observed the following raw animal foods stored improperly:
- -raw bacon stored above ready-to-eat foods and beverages in the upright cooler
- -raw shell eggs stored above flour in the storage room upright cooler
- Store raw animal foods separate from and below ready-to-eat foods in order to prevent possible cross-contamination.
- C/*3.4 Observed the following foods held beyond 7 days:
- -11/21 opened deli ham and turkey
- -10/31 opened deli salami
- Ready-to-eat, potentially hazardous foods (PHFs) shall be dated the day of opening or preparation and used or discarded within 7 days. PIC stated that the foods were pulled from the freezer on 11/30. PIC re-dated the items.
- C/*4.2 Observed 1 long stem thermometer reading 22°F in the ice bath. Maintain thermometers accurate to 32°F +/- 2°F, in an ice bath, in order to accurately monitor food temperatures. One other accurate thermometer was available for use.
- 4.4 Repair the water damaged cabinet below the food prep sink in order to keep equipment in good repair.
- 4.8/3.2 Observed the following items stored on the floor:
- -styrofoam cups in the kitchen storage room
- -C/Gehl's cheese boxes in the hallway storage room
- Store food and equipment 6 inches off the floor to prevent possible contamination.
- 6.2 Provide shatter-proof light bulbs or light shields for the lights in the hallway storage room above food/equipment.
- NOTE: Recommend digital thermometer in order to monitor the temperature of thin foods.
- NOTE: Discussed 1 hour seminar. Call Sarah (330) 723-9523 to schedule.
- -Observed proper glove use to prevent bare hand contact.
- -Observed proper chemical storage and labeling.
- -Observed proper cold holding temperatures.
- -Observed the following cooking temperatures: Sausage patty 200°F+; hot dog 200°F+; egg patty 145°F.
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12/1/2011 | Standard2 | |
- C/*3.2 Observed a carton of raw shell eggs stored on top of carrots in the upright cooler. Store raw animal foods separate from and below ready-to-eat foods in order to prevent possible cross-contamination.
- *3.4 No date mark observed on opened pepperoni in the upright cooler. Ready-to-eat, potentially hazardous foods (PHFs) shall be dated the day of opening or preparation and used or discarded within 7 days.
- 5.1 Hot and cold water is not functioning on the prep sink. Repair this in order to keep plumbing in good repair. Foods shall be washed in the indirectly drained prep sink.
- 4.1 Observed a crack down the middle of the ice scoop. Replace this in order to provide a more easily cleanable utensil.
- SENIOR CENTER:
- -Pinto Beans, Broccoli, and Vegetable Lasagna were reheated properly above 165°F.
- -Temperature logs available detailing receiving temperatures below 41°F.
- -Shared kitchen and senior center had accurate long stem thermometers available for use.
- -Shared kitchen and senior center had single-use gloves available to prevent bare hand contact.
- -Shared kitchen and senior center had sanitizer and corresponding test kit.
- -Fax MCHD a copy of the menu for the Achievement Center run concession stand prior to operation.
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6/3/2011 | Standard 1 | |
- REC CENTER:
- *4.5/4.6 Observed pink residue on the ice machine shield. Food contact surfaces shall be washed, rinsed, and sanitized and clean to the sight and touch.
- *4.2 No long stem thermometer available for the shared kitchen. Provide an accurate long stem thermometer, ranging from 0°F-
- 220°F, in order to monitor food temperatures if the parties occupying the kitchen did not bring their own.
- C/*7.1 Observed lighter fluid stored with baking products (sprinkles, flour, etc) in the after school pantry. Store toxic chemicals separate from and below food and equipment in order to prevent possible contamination.
- 4.2 Unable to locate sanitizer for the 3-compartment sink. Provide a sanitizer (quat or chlorine) in order to wash, rinse, and sanitize dishes if the parties occupying the kitchen did not bring their own. A quat sanitizer test kit was available today.
- SENIOR CENTER USING KITCHEN TODAY:
- -One accurate long stem thermometer (brought by PIC) was available for use.
- -Quat sanitizer and corresponding test kit (brought by PIC) was available for use.
- -Turkey and vegetables were hot holding above 135°F in steam table.
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12/17/2010 | Standard2 | |
- REC CENTER:
- 4.5 Clean the dusty vent hood filters.
- 6.2 Observed one burned out light bulb in the vent hood. Replace this.
- NOTE: Unable to locate a thermometer for general use. If one is not available, provide an accurate long stem thermometer reading 0-220°F in order to monitor food temps (if persons using the kitchen did not bring their own).
- -Pasta in upright cooler was cold holding properly at 39°F
- SENIOR CENTER USING KITCHEN TODAY:
- -One accurate long stem thermometer (brought by PIC) was available for use.
- -Chicken, rice, and veggies were all cooked to 190°F+ before placing into steam table for service.
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6/11/2010 | Standard 1 | |
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