Established procedures for responding to vomiting and diarrheal events Observation: The facility did not have a diarrhea vomit clean up plan. As of right now the janitor on staff cleans these spills up. I provided a plan and the lunch lady stated she will give it to Rich and he will make one.
Hand drying provided Observation: The sink did not have any hand towels stored there. The lunch lady went and placed hand towels in the dispenser unit.
02/10/2015
Regular
Storage of clean linens, single-service, and single use articles Observation: Single use cups in the cupboard were not being protected.
Food temperature measuring devices are accurate to ±1°C or ±2°F in the intended range of use Observation: The thermometer in the large chest fridge was reading 28 degrees F and mine was 38-40 degrees F.
09/09/2014
Routine
No violation noted during this evaluation.
07/16/2014
Routine
Fruits and vegetables that are cooked to hot holding are cooked to 135°F
Discharge from eyes, nose, and mouth
09/24/2013
Routine
Roasts held at a temperature of 130°F or above JPre-packaged fruit was labeled "keep refrigerated" was out of refrigeration.
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