| No violation noted during this evaluation. | 07/24/2014 | Routine |
| No violation noted during this evaluation. | 01/24/2014 | Routine |
- Good Repair and Proper Adjustm
- Items:
- Equipment components
- Problems:
- In poor repair
- Corrections:
- Repair/replace.
- Comment:
- Observed loose caulk in right side wall of exhaust hood above the Duke ovens in kitchen. Remove old caulk and replace with new, heat resistant caulk.
- General violation description:
- 4-501.11 - (A) EQUIPMENT shall be maintained in a state of repair and condition that meets the requirements specified under Parts 4-1 and 4-2. (B) EQUIPMENT components such as doors, seals, hinges, fasteners, and kick plates shall be kept intact, tight, and adjusted in accordance with manufacturer's specifications. (C) Cutting or piercing parts of can openers shall be kept sharp to minimize the creation of metal fragments that can contaminate FOOD when the container is opened.
- Handwashing Signage
- Items:
- Handwashing signage
- Problems:
- Not provided
- Corrections:
- Provide.
- Comment:
- Observed no handwashing sign for the dishroom handsink. A handwashing sign was provided in my presence. Violation corrected.
- General violation description:
- 6-301.14 - A sign or poster that notifies FOOD EMPLOYEES to wash their hands shall be provided at all HANDWASHING SINKS used by FOOD EMPLOYEES and shall be clearly visible to FOOD EMPLOYEES.
|
07/24/2013 | Routine |
- Critical: Manual and Mechanical Warewash
- Items:
- Quaternary ammonia solution
- Problems:
- Not immersed in
- Corrections:
- Completely submerse equipment/utensil.
- Comment:
- Observed sanitizing rinse of only 100 ppm of quaternary ammonia in the 3 compartment sink. Sanitizing rinse must be 200 ppm of quaternary ammonia. The sanitizing rinse was increased to 200 ppm of quaternary ammonia in my presence. Violation corrected.
- General violation description:
- 4-501.114 - A chemical SANITIZER used in a SANITIZING solution for a manual or mechanical operation at exposure times specified under 4-703.11(C) shall be listed in 21 CFR 178.1010 Sanitizing solutions, shall be used in accordance with the EPA-approved manufacturer's label use instructions, and shall be used as follows: (A) A chlorine solution shall have a minimum temperature based on the concentration and pH of the solution as listed in the following chart
- Handwashing Signage
- Items:
- Handwashing signage
- Problems:
- Not provided
- Corrections:
- Provide.
- Comment:
- Observed no handwashing sign for the dishroom handsink. Provide a conspicuous sign at the handsink.
- General violation description:
- 6-301.14 - A sign or poster that notifies FOOD EMPLOYEES to wash their hands shall be provided at all HANDWASHING SINKS used by FOOD EMPLOYEES and shall be clearly visible to FOOD EMPLOYEES.
- Nonfood-Contact Surfaces
- Items:
- Nonfood contact surface(s)
- Problems:
- Soiled
- Corrections:
- Keep clean.
- Comment:
- Observed the bottom of the ice scoop holder with scale lime build-up. Clean this holder to sight and touch on a weekly basis.
- General violation description:
- 4-602.13 - NonFOOD-CONTACT SURFACES of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
|
01/18/2013 | Routine |
- Storing Equip./Uten./Lin./Sing
- Items:
- Clean equipment/utensil(s)
- Problems:
- Stored on floor or less than 6 inches above floor
- Corrections:
- Store at least 6 inches above the floor.
- Comment:
- Few bottles of drink were stored under the shelf in the dry storage room. Store them 6 inches above the floor on shelves so, it is easy to clean under the shelves.
- General violation description:
- 4-903.11 - (A) Except as specified in # (D) of this section, cleaned EQUIPMENT and UTENSILS, laundered LINENS, and SINGLE-SERVICE and SINGLE-USE ARTICLES shall be stored: (1) In a clean, dry location
|
07/17/2012 | Routine Inspection |
| No violation noted during this evaluation. | 01/23/2012 | Routine Inspection |
- Cleaning Freq.,Food Contact Su
- Items:
- Food-contact surface(s) used for nonpotentially hazardous food(s) ice bin(s) in ice machine
- Problems:
- Not cleaned
- Corrections:
- Clean as required above.
- Comment:
- NOTICED SALT DEPOSITS. EMPTY THE ICE MAKER AND WASH, RINSE AND SANITIZE THE FOOD CONTACT AND NON FOOD CONTACT SURFACES OF THE ICE MAKER.
- General violation description:
- 4-602.11 - (A) EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be cleaned: (1) Except as specified in (B) of this section, before each use with a different type of raw animal FOOD such as beef, FISH, lamb, pork, or POULTRY
|
07/11/2011 | Routine Inspection |
- Critical: Eating, Drinking or Tobacco
- Comment:
- NO EATING OBSERVED DURING FOOD PREP.....VOLUNTEERS HAVE A BREAK AREA TO GO TO.
- General violation description:
- 2-401.11 - (A) Except as specified in (B) of this section, an EMPLOYEE shall eat, drink, or use any form of tobacco only in designated areas where the contamination of exposed FOOD
|
02/23/2011 | Follow-up |
- Critical: Eating, Drinking or Tobacco
- Items:
- Employee(s)
- Problems:
- Eating
- Corrections:
- Eat only in designated areas as restricted above.
- Comment:
- Ensure employee/ volunteer are not eating as observed when prepping food for the church dinner......provide break area for volunteers to eat away from food preparation.,
- General violation description:
- 2-401.11 - (A) Except as specified in (B) of this section, an EMPLOYEE shall eat, drink, or use any form of tobacco only in designated areas where the contamination of exposed FOOD
- Gloves, Use Limitation
- Items:
- Single-use glove(s)
- Problems:
- Soiled
- Corrections:
- Replace soiled glove.
- Comment:
- Change glove immediately after contaminating the glove from a source such as putting to ones mouth as observed .......volunteers need to change gloves if tempted to take a bite since the glove becomes contaminated the insstance it goes to the mouth.......change gloves immediatelty then continue with food prep........if a mistake to put food to the mouth happens, it can be corrected easily by changing the glove........it is highly recommended to just prepare the food without snacking then take a break then have something to eat away from the food prep area.........review these precautions with the volunteer work staff.
- General violation description:
- 3-304.15 - (A) If used, SINGLE-USE gloves shall be used for only one task such as working with READY-TO-EAT FOOD or with raw animal FOOD, used for no other purpose, and discarded when damaged or soiled, or when interruptions occur in the operation. (P) (B) Except as specified in # (C) of this section, slash-resistant gloves that are used to protect the hands during operations requiring cutting shall be used in direct contact only with FOOD that is subsequently cooked as specified under Part 3-4 such as frozen FOOD or a PRIMAL CUT of MEAT. (C) Slash-resistant gloves may be used with READY-TO-EAT FOOD that will not be subsequently cooked if the slash-resistant gloves have a SMOOTH, durable, and nonabsorbent outer surface
|
01/26/2011 | Routine Inspection |
| No violation noted during this evaluation. | 08/02/2010 | Routine Inspection |
| No violation noted during this evaluation. | 01/27/2010 | Routine Inspection |
| No violation noted during this evaluation. | 07/07/2009 | Routine Inspection |
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