HACCP Provide copies of original FSSMC certificate inside of the kitchen area.
Chlorine sanitizer is utilized.
Frozen foods are frozen.
- Thermometers provided and conspicuously placed
Thermometer not present in coffee station mini refrigerator.
Provide thermometer inside of refrigerator.
A numerically scaled indicating thermometer/recording thermometer, accurate to plus or minus 3°F, shall be provided and conspicuously placed in each mechanical refrigerator and each hot food storage facility.
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10/13/2015 | Routine | 99 |
HACCP Store all toxic items in designated chemical storage area. Chlorine sanitizer is utilized.
- Critical: Cold food at proper temperatures during storage, display, service, transport, and cold holding
The following potentially hazardous foods are not date-marked: 1. gallon of milk. 2. container of coleslaw.
Properly date-mark all potentially hazardous foods. Corrected by education.
All refrigerated, ready-to-eat potentially hazardous food prepared and held at the food establishment for more than 24 hours shall be clearly marked with the date or day by which the food shall be consumed on the premises, sold, or discarded, and maintained at 41°F or less for a maximum of 7 days. The day of preparation shall be counted as Day 1.
- Critical: Toxic items properly stored
Container of bleach found stored on counter top.
Store bleach in designated chemical storage area. Corrected
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7/8/2015 | Routine | 90 |
HACCP: Store all raw meats below all ready-to-eat potentially hazardous foods.
Chlorine sanitizer is utilized.
- Critical: Potential for cross-contamination
storage practices
- Non-food contact surfaces clean
Ceiling of microwave is soiled with debris.
Wash and clean ceiling of microwave.
Non-food contact surfaces of equipment shall be cleaned as often as is necessary to keep the equipment free of accumulation of dust, dirt, food particles, and other debris.
- Restrooms with self-closing doors, fixtures operate properly, facility clean, supplied with hand soap, disposable towels or hand drying devices, tissue
No paper towels provided at far right hand sink.
Provide paper towels at every hand sink.
A supply of sanitary towels or a hand-drying device providing heated air shall be conveniently located near each lavatory.
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2/6/2015 | Routine | 93 |
.See attachment for original forms and signatures.
No food use at time of inspection. Countertops have been replaced since last inspection.
No hot or frozen foods. No violations noted.
No violation noted during this evaluation. | 11/17/2014 | Routine | 100 |
Kitchen not in use at time of inspection. Food is prepared for social gatherings and temp events in kitchen only.
Flooding happened in kitchen area "several months" ago - countertops and 3 compartment sink will be replaced. Do not appear to be in disrepair, only cosmetic damage.
No frozen foods, not hot foods.
No violation noted during this evaluation. | 8/28/2014 | Routine | 100 |
HAC|CP: Milk is a potentially hazardous food that requires date marking . Once a food that requires date marking is opened this has a 7 day maximum life.
NOTE: The church hall is no longer used in any way to feed the school children. However, there are multiple groups that utilize this kitchen. There will be several events open to the public as well. Therefore the facility would like to maintain their Category 1 (high risk) designation to allow for these events in order to prepare in advance if necessary.
The hall was not providing food service at the time of inspection, but food was being stored, delivered and handled at this time.
IT IS HIGHLY RECOMMENDED THAT EACH GROUP USING THE KITCHEN BE INFORMED ON THE BASICS OF FOOD PROTECTION.
- Food protection during storage, prepartion, display, service, transportation
Cans of soda along with the bagged chips being stored under the waste drain line at the 2 bay sink. Food and containers of food shall not be stored under exposed or unprotected sewer lines, or water lines. *Items were moved*
- Food contact surfaces of equipment and utensils clean
1) Top interior of microwave soiled.
2) Bottom interior of 2 door reach in soiled with a spilled liquid.
The food-contact surfaces of all cooking and refrigeration equipment shall be kept free of accumulated soil.
- Non-food contact surfaces clean
1) The cabinet door fronts are soiled around the handles areas where hands contact. Especially near the stove.
2) Some of the roasters under the cabinets and the crock pot and grill in the closet are soiled on the exterior.
Non-food contact surfaces of equipment shall be cleaned as often as is necessary to keep the equipment free of accumulation of dust, dirt, food particles, and other debris.
- Storage/handling of clean equipment, utensils
Utensils in the top drawer across from the stove and the teaspoons in the silverware drawer were stored incorrectly.
Utensils, knives, forks, and spoons shall protected from contamination and present the handles of the utensils to the consumer or employee.\
Store with all handles out and in the same direction. •
- Critical: Toxic items properly stored
Bags of Tostitos chips being stored under 2 bay sink cabinet with bottle of cleaner and bottle of bleach.
Poisonous or toxic materials necessary for the maintenance of the establishment shall not be stored above or intermingled with food, food equipment, utensils, or single-service articles.
2 of the bags were laying in spilled soda and an oily residue that could have been chemical. These bags were thrown out.
DO NOT STORE CHEMICALS WITH FOODS
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1/29/2014 | Routine | 89 |
HACCP Discussed storage or toxic materials.
Chlorine sanitizer spray bottle concentration: 200 ppm.
- Critical: Cold food at proper temperatures during storage, display, service, transport, and cold holding
Two containers of milk are not date marked with seven day discard date.
Properly date mark and label milk
- Restrooms with self-closing doors, fixtures operate properly, facility clean, supplied with hand soap, disposable towels or hand drying devices, tissue
No hand soap provided at hand washing sink.
Provide hand soap at everyone hand washing station to ensure proper hand washing practice by employees and staff.
A supply of hand-cleansing soap or detergent shall be available at each lavatory.
- Critical: Toxic items properly stored
Candle lighter found on counter top next to microwave.
Remove and replace lighter in designated area along with other materials needed for the maintenance of the establishment
- No Certified Manager Present
Provide updated FSSMC certification at next inspection.
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10/24/2013 | Routine | 88 |
See paper inspection due to CDP issues.
No violation noted during this evaluation. | 4/17/2013 | Routine | 92 |
Barracks caters the lunch for the school.
HACCP: Date marking of gallons of milk was discussed.
Boil order hand out was discussed.
Chlorine used as sanitizer: 200 ppm
- Food contact surfaces of equipment and utensils clean
The interior of the microwave is soiled.
- Restrooms with self-closing doors, fixtures operate properly, facility clean, supplied with hand soap, disposable towels or hand drying devices, tissue
The hand sink is soiled.
- Walls, ceilings, and attached equipment, properly constructed, clean
The baffles of the exhaust hood are dusty.
- No Certified Manager Present
A certified food service sanitation manager shall be present on the premises at all times potentially hazardous food is being handled.
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1/11/2013 | Routine | 95 |
HACCP: Proper temperatures of hot held and cold held foods was discussed.
Chlorine used as sanitizer: 100ppm
- Thermometers, gauges, test kits provided
There is no thermometer in the small refrigerator that holds coffee creamer.
- Food contact surfaces of equipment and utensils clean
The small refrigerator that holds coffee creamer is soiled.
- Storage/handling of clean equipment, utensils
Utensils are being stored multi-directional.
Store utensils with the handles all facing the same direction to minimize hand contact with the food contact surface.
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11/7/2012 | Routine | 96 |
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