Food temperatures were within the acceptable range. Foods on display were covered / protected from contamination. Bulk cereal was properly labeled. Single service items are used at the breakfast bar. Looks Good.
January 23, 2009 (Routine)
1530 - There is no properly working test kit provided in the facility for monitoring the concentration of the chemical sanitizing solutions. Obtain a chlorine test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level. The chlorine sanitizer should be 50 to 100 ppm for utensil sanitizing.
1570 - The paper towel dispenser was observed in a state of disrepair and not functioning. Repair the paper towel dispenser to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability per Part IV, Article 1 and 2 of this chapter.
Correct the above items within 10 days. Food temperatures were found to be within the acceptable range. The breakfast bar was clean and well organized.
October 08, 2008 (Routine)
0790 - Improper methods used to thaw milk. Thaw potentially hazardous foods by either of the following methods: 1. Under refrigeration that maintains food temperature at 41F (45F) 2. Completely submerged under running water at a temperature of 70F or below with sufficient water velocity to agitate and float off loose particles in an overflow. Ready-to-eat food shall not exceed 41F.
1320 - There was no temperature measuring device located in the milk cooler. Provide a temperature measuring device in all cold holding equipment used to store potentially hazardous foods so that employees can routinely monitor the ambient air temperature.
Food temperatures were good. Breakfast bar was set up properly. Correct the above items this week. If milk becomes frozen, thaw under refrigeration.
July 18, 2008 (Routine)
The food holding equipment was working well. The bulk food dispenser was properly labeled. Looks good.