3717-1-04.2(G)(1) / Food temperature measuring devices - availability
A food thermometer was not readily accessible.
To prevent foodborne illness, food temperature measuring devices shall be provided and readily accessible for use.
3717-1-04.5(A)(3) / Cleanliness of nonfood-contact surfaces of equipment.
Observed build-up in the ice-machine. A do not use sign was placed on machine until it can be serviced. (seldomly used for children meals, church use mostly)
Nonfood-contact surfaces of equipment shall be kept clean.
Facility Type: Non-Commercial FSO < 25000 sq. ft.
[?] Inspection Type: Standard
Inspection Date: 16-November-2016
| Comments |
|---|
| Inspection findings: Hand-washing - use designated hand-sink to wash hands frequently and before handling food or food supplies. Paper towels available - dispenser needs refilled. High temperature dish-machine reached 150°F for wash and 180°F for final rinse Chlorine spray bottle used for sanitizer- tested. Maintain at 100ppm Chlorine test kit available (running low) When using a spray bottle for sanitizer; use paper towels. If wiping cloths are used, they must be maintained in a sanitizer solution. Hair effectively restrained during inspection and gloves available to use when handling ready to eat food Food and cooler thermometers acceptable- Probe thermometer must be available to monitor temperatures. Temperature Log: - All acceptable Commercial coolers in all four rooms holding below 41F - good. All coolers in the main kitchen holding below 41F - good Fish sticks 135F - acceptable |