ice is considered a ready to eat food and must be protected during dispensing. for self service an automatic dispenser would be needed. ice may be dispensed by the kitchen staff with clean hands, scoops, and given to clients individually.
Effective Jan. 1, 2019: The new standard for COLD HOLD is 41F or lower. Please monitor your cold hold temperatures to ensure your equipment and procedures are going to be capable of meeting this new requirement!
Effective Jan. 1, 2019: The new standard for COLD HOLD is 41F or lower. Please monitor your cold hold temperatures to ensure your equipment and procedures are going to be capable of meeting this new requirement!
Effective Jan. 1, 2019: The new standard for COLD HOLD is 41F or lower. Please monitor your cold hold temperatures to ensure your equipment and procedures are going to be capable of meeting this new requirement!
Beginning Jan. 1, 2019 there will be new cold hold requirements. The new standard for cold hold will be 41F or lower. Please monitor your cold hold temperatures to ensure your equipment is going to be capable of meeting this new requirement!
An employee from the main office of Council on Aging was working today. All employees and volunteers must follow all the rules inside the kitchen they are not exempt.
Beginning Jan. 1, 2019 there will be new cold hold requirements. The new standard for cold hold will be 41F or lower. Please monitor your cold hold temperatures to ensure your equipment is going to be capable of meeting this new requirement!
Sanitizer was much too strong in spray bottles. All solutions should be diluted to 50-100 ppm chlorine. Use test kits to verify strength. Sanitizer that is too strong may be unsafe for use in food areas.
1.5
49.
No documentation of approved training - no credit awarded.
A few bags and coolers on the floor in the storage room. Keep all storage above the floor and remove clutter, this will allow easy cleaning and prevent pest harborage areas.
0.0
49.
No documentation of approved training - no credit awarded.
Sanitizer solution in the spray bottle was weak or vacant in concentration (needs to be a minimum of 50ppm when using chlorine).
0.0
17.
Milk and dairy creamer in contianers at coffee station were 60F-64F. Must be held at 45F or below. Use ice in the milk, ice around the containers, freezer units, etc. to help keep cold. Milk was disposed of.
2.0
49.
No documentation of approved training - no credit awarded.
Employees, Volunteers and patrons entering kitchen and handling equipment, scooping ice, handling utensils and never washing hands. Hands must be washed upon entering kitchen and before handling anything, wash hands between cleaning and food handling also.
2.0
17.
Keep milk by beverage station in ice bath or use ice as an ingredient.
0.0
25.
Calibrate metal stem thermometer to 32F in ice water mixture.
0.0
49.
No documentation of approved training - no credit awarded.
Employees and clients that hand out pre filled trays, fruit, wrapped bread and beverage cartons must still wash hands in kitchen at handsink before placing gloves on.
0.0
49.
No documentation of approved training - no credit awarded.
ONE FOOD CONTAINER READ 125-126 F. ALL POTENTIALLY HAZARDOUS FOODS MUST HOLD AT 135 F OR ABOVE UNTIL SERVED. MAKE SURE ALL DELIVERED MEALS STAY AT 135 F OR ABOVE AS WELL. FOOD WAS RE-HEATED TO 165 F ITEMCORRECTED DURING INSPECTION.
FOOD PACKAGED IN OUTGOING CONTAINERS WERE NOT BEING HELD AT 140 F. ALL HOT FOODS SHOULD BE HELD AT 140 F OR ABOVE AND ALL COLD HOLD FOODSSHOULD BE HELD AT 45 F OR BELOW.
2.5
32.
KEEP STORAGE ABOVE THE FLOOR IN PANTRY AND STORAGE ROOM.
