January 06, 2009 (Routine)

• 0820 A 2 - Critical (CORRECTED DURING INSPECTION): FOOD (whole Milk) cold holding at improper temperatures. Milk held in pitcher at 47. The milk is to be discarded at the end of the breakfast period. Do not put as much milk in ice pitcher and do not refill pitcher. Have more than one pitcher on hand or use different pitcher. Milk must always be maintained at 41 or below or must be discarded.Whipped spread according to manufacture's instructions shall be maintained refrigerated at all times for quality. The temperature of the whipped spread was 71 degrees. You should find another means of maintaining the temperature of the whipped spread for quality. Use ice containers or refrigerated containers, or small refrigeration units.
  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.
• 1510 - The person in charge could not provide a food temperature measuring device.
  Obtain at least one food temperature measuring device so employees can properly monitor the temperature of food items in the establishment.
• 1770 C - Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: Top of coffee machine had a heavy accumulation of dust on it and was in need of cleaning..
  Maintain nonfood-contact surfaces of equipment clean.
• 2000 - Clean plastic ware (forks, spoons, knives) were observed stored with the food-contact surface facing upward or where the food portion could be easily touched and become contaminated..
  Store equipment and utensils covered or inverted to prevent contamination while in storage. Store so all eating surface are facing away from consumer.
• 3330 - Corrected During Inspection Critical Working containers of @HAZARDOUS PRODUCT@ are not properly labeled. Using container of spic and span that is not labeled.
  Working containers of toxic items are to be properly labeled with contents. Identification of these containers with the common name of the material helps prevent the dangerous misuse of the contents.