February 09, 2009 (Routine)
Final rinse sanitizer at 75 PPM chlorine.
February 08, 2008 (Routine)
Violation: 3380 - Corrected During Inspection Critical Three compartment sink final rinse sanitizing solution above 100 ppm chlorine.
Final rinse sanitizing solution must be 50 to 100 ppm chlorine.
August 08, 2007 (Routine)
Violation: 0380 - Corrected During Inspection Critical Repeat Dented and unlabeled food cans stored on shelf in storage room.
All food cans that are dented on rim or seam or that are unlabeled must be removed from cans to be used. Store these cans in area labeled "not for use" until returned or discarded.
February 23, 2007 (Routine)
Violation: 0380 - Corrected During Inspection Critical Dented cans stored for use in storage room.
Any can dented on rim or seam cannot be used in permitted foodservice establishment. Store dented cans on separate shelf labeled " Not for Use " until they can be returned or discarded.
September 25, 2006 (Routine)
- 1700 - Corrected During Inspection Critical Chlorine being added to wash water only.
Three compartment sink procedure requires wash-rinse-and then final rinse to provide 50-100 ppm chlorine. Allow ti air dry while chorine remains on utensils.
- 1720 - Chlorine test strips required.
Supply test strips.
November 16, 2005 (Routine)
I met with the Person In Charge [PIC] who is Twila Briscoe, Director/Owner.
I discussed the direction inspections in the food program appear to be headed in the future.
An emphasis is going to be placed on beginning to use a HACCP Program [Hazzard Analysis Critical Control Point] or a modified version.
An emphasis is going to be toward a training program for your food handlers and a knowledge of food bourne illness.
I made the following suggestions:
1. Start a charting system to record the time and temperature products are cooked and served.
2. Inspectors will be asking questions and looking at procedures if you cook, cool, freeze, thaw, and reheat products.
3. Start a chart to record the morning and afternoon interior temperature of refrigeration units.
I gave Mrs Briscoe the handout "The health of food handlers can affect the safty of food served."
March 02, 2005 (Routine)
There were No Violations Observed.
I discussed with the kitchen manager to date mark containers of milk and juice with the day it is opened. If the product is totally consumed the container does not have to be date marked. Only mark when the products are not consumed and the containers are put back into the refrigerator.
July 12, 2004 (Routine)
Violation: 0820 - Critical The Delfield reach-in refrigerator was not holding products at 41 degrees F and below.
Discard the food and ensure that potentially hazardous foods for cold holding are maintained at 41F or below to inhibit the growth of harmful bacteria.
The Delfield refrigerator shall maintain proper cold holding temperatures or be replaced or removed.
February 20, 2004 (Routine)
Violation: 1450 - The Delfield refrigeration unit was not holding foods at 41 degrees F and below. May hold products at 45 degrees and below in existing units until 2007.
Refrigeration equipment shall meet the current cold holding codes.
August 27, 2003 (Routine)
The old chest freezer was replaced with a nice commercial Hobart reach-in freezer.
A commercial Hobart reach-in refrigerator was also purchased.
The prep table was repaired.
March 04, 2003 (Routine)
- 1800 - The following nonfood contact surfaces had accumulations of food splash and dust: 1. Insides of the microwave oven. 2. Exterior of Delfield refrigerator.
Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- 1080 - The following equipment is in bad condition: 1. Interior of the chest freezer is rusting very badly. 2. A stainless table has a lower shelf constructed of wood.
Remove this item from the facility and replace with an approved unit as needed. Equipment and utensils must be capable of maintaining their original characteristics in order to be easily cleaned and to prevent contamination of food.
Keep clean prep and dispensing utensils organized in drawers with the handles and food contact surface in line.
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