- *4.1 Observed the long stem thermometer reading 24°F in an ice bath. Maintain thermometers accurate to 32°F +/- 2°F, in an ice bath, in order to properly monitor food temperatures.
- C/*3.2 Observed a can of refried beans dented on the seal. Do not use dented canned goods in order to prevent possible contamination. Store damaged canned goods in a separate designated area for return/credit.
- R/4.1 Observed household stoves/ovens in the kitchen. When this equipment fails to meet requirements of the Food Code it must be replaced with commercial-grade (NSF or equivalent) equipment. Contact MCHD prior to equipment changes.
- 6.2 Unable to turn the vent hood lights on today. Reportedly, a work order has been placed in order to restore power to this equipment. Provide adequate lighting in food preparation areas.
- -Temperatures: chicken pasta 162°F; cheese slices 40°F; infant cooler 40°F.
- -Observed proper chemical storage and labeling.
- -Observed proper glove and utensil use in order to prevent bare hand contact with ready-to-eat foods.
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4/23/2012 | Standard 1 | |
- R/4.4 Provide cleanable shelves in the refrigeration unit. Current shelves are rusting.
- R/4.1/9.0 Observed Hot Point non-commercial ovens were added to the operation. Equipment shall be commercial grade/NSF equivalent.
- R/6.4 Repair the floor surface surrounding the floor drain in the employees restroom, to provide a cleanable surface.
- 4.5 Clean the cabinets in the kitchen storing bulk food bags which are soiled.
- R/4.5 Clean the areas surrounding the burners on the non-commercial Hot Point oven.
- Note: Reportedly, fruit is reportedly drained in the 3-vat following being sanitized. If menu expands a preparation sink shall be available for use.
- Infant refrigerator was holding at 45°F. Discussed, to adjust this unit to assure 41°F and below is maintained. Recommended to adjust this unit, and to defrost the ice accumulation on the freezer compartment.
- Lunch is served at 11:00am.
- R/4.4 Provide cleanable shelves in the refrigeration unit. Current shelves are rusting.
- R/4.1/9.0 Observed Hot Point non-commercial ovens were added to the operation. Equipment shall be commercial grade/NSF equivalent.
- R/6.4 Repair the floor surface surrounding the floor drain in the employees restroom, to provide a cleanable surface.
- 4.5 Clean the cabinets in the kitchen storing bulk food bags which are soiled.
- R/4.5 Clean the areas surrounding the burners on the non-commercial Hot Point oven.
- Note: Reportedly, fruit is reportedly drained in the 3-vat following being sanitized. If menu expands a preparation sink shall be available for use.
- Infant refrigerator was holding at 45°F. Discussed, to adjust this unit to assure 41°F and below is maintained. Recommended to adjust this unit, and to defrost the ice accumulation on the freezer compartment.
- Lunch is served at 11:00am.
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11/9/2011 | Standard2 | |
- *3.4 Cream of chicken soup was dated 4/15/11 and the smoked ham was lacking date marking. Foods shall be dated the day of preparation and shall be used or discarded in seven calendar days.
- R/4.4 Provide cleanable shelves in the refrigeration unit. Current shelves are rusting.
- R/4.1/9.0 Observed Hot Point non-commercial ovens were added to the operation. Equipment shall be commercial grade/NSF equivalent.
- 6.4 Clean the ceiling vents and surrounding surfaces throughout to provide a cleanable surface.
- 5.4 Keep the dumpster lids closed, to prevent pest entry.
- 6.4 Repair the floor surface surrounding the floor drain in the employees restroom, to provide a cleanable surface.
- 4.5 Clean the cabinets throughout the kitchen storing food, and under the hand sink, which are soiled.
- 4.5 Clean the areas surrounding the burners on the non-commercial Hot Point oven.
- Note: Reportedly, fruit is reportedly drained in the 3-vat following being sanitized. If menu expands a preparation sink shall be available for use.
- Infant refrigerator was holding at 40-44°F. Discussed, to adjust this unit to assure 41°F and below is maintained. New thermometer is recommended in this unit.
- Lunch is served at 11:00am.
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5/16/2011 | Standard 1 | |
- R/6.4 Light under the hood is off. Repair this light fixture to provide 50 foot-candles of lighting.
- R/4.4 Repair the uncleanable counter surface by the can opener.
- R/4.4 Provide cleanable shelves in the refrigeration unit. Current shelves are rusting.
- R/4.1/9.0 Observed Hot Point non-commercial ovens were added to the operation. Equipment shall be commercial grade/NSF equivalent.
- 6.4 Clean and repair the ceiling vent and surfaces throughout to provide a cleanable surface.
- Note: Reportedly, fruit is reportedly drained in the 3-vat following being sanitized. If menu expands a preparation sink shall be available for use.
- Magic Chef Infant refrigerator 45°F. Discussed, to adjust this unit to assure 41°F and below is maintained. New thermometer was provided today.
- Lunch is served at 11:00am.
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10/21/2010 | Standard 1 | |
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