Copyright © 2019 My Health Department. All rights reserved.
1: 0070 (1-14) & (16)) The person in charge (PIC) is not demonstrating knowledge of the following: PIC is unaware that the sanitizer dispensing unit is not dispensing sanitizer at proper concentration, PIC is using chlorine test strips to test quaternary ammonium (quat) sanitizer and is not following the instructions on label for proper testing, PIC did not know what the required quat sanitizer concentration amount should be for testing, and could not provide minimum required cold holding temperatures for time temperature control for safety foods (TCS).
Corrective Actions: PIC shall monitor sanitizer wall dispensing unit daily to ensure it is dispensing sanitizer at proper concentration and PIC shall ensure proper test strips are provided to test quat sanitizer. PIC shall know what the required range for quat sanitizer is (200-400ppm) and shall test sanitizer to ensure accurate concentration. PIC shall ensure all TCS foods are held in refrigeration at or below 41F.
16: 1890 Quat sanitizer collected from wall dispensing unit tested at 100ppm and is below manufacture's required range of 200-400ppm.
Corrective Actions: Quat sanitizer shall be provided per manufacturer's instructions between 200-400ppm. Person In charge (PIC) manually prepared sanitizer and tested at 300ppm.
22: 0820 (A2) Milk observed sitting on counter after breakfast 8:38am at 49F. Milk removed from refrigeration for breakfast and left on counter. Person In Charge (PIC) stated milk was removed from refrigeration at 8:30-8:35am. Ambient air temperature in refrigeration unit 38F. Time temperature control for safety foods (TCS) shall be maintained at or below 41F.
Corrective Actions: Time temperature control for safety foods (TCS) shall be maintained at or below 41F. Milk moved to refrigeration unit to cool down, at 10:40 am milk temperature was 46F. Milk voluntarily discarded.
35: 790 Observed frozen precooked fish sticks, mixed vegetables and brocolli thawing on counter. Person in charge not utilizing approved methods for thawing time/temperature control for safety foods.
Corrective Actions: Approved methods for thawing time/temperature control for safety foods shall be used such as under refrigeration or completely submerge under running water. Fish and vegetables immediately heated for lunch.
45: 1750 Observed reuse of single service containers of yogurt and ice cream to store mandarin oranges and sugar. Single service containers are designed to be used once and discarded.
Corrective Actions: Single service containers are designed to be used once and discarded. Discontinue reuse of single service containers, instead use containers that are designed to be washed and reused repeatedly.
48: 1650 Observed the hot water temperature at the 3-compartment sink at 62F. 62F does not meet minimum required temperature for cleaning food contact equipment of 110F.
Corrective Actions: Hot water of at least 110F shall be provided at the 3-compartment sink for cleaning food contact equipment. Manager stated the sink was serviced yesterday and a part broke, a replacement is on order, and they will boil water for ware washing until hot water is restored.
48: 1530 Observed incorrect test strips used to test quaternary ammonium sanitizer concentration. Quat test strips are not available in the facility. The safety and accuracy of the sanitizer concentration can only be measured by using the appropriate test strips.
Corrective Actions: The sanitizer concentration shall be measured by using the appropriate test strips. Provide quat strips. EHS provided some for today.
Notes: Designate an area in one of the refrigerators for employee food, store below food for service and provide label "Employee Food"
-Store wet mops with handles up
-Hats/hair restraints must be worn when in the kitchen
| Description | Temperature | State of Food |
| milk | 49 °F | Cold Holding |
| cheese 40, yogurt 41, mac n cheese 37, precooked sausage links 39 | 41 °F | Cold Holding |
| Machine Name | Sanitization Method | Thermo Label | PPM | Sanitizer Name | Sanitizer Type | Temperature |
| 3 compartment sink | chemical | 300 | quat |
| Description | Temperature |
| hot water at 3 compartment sink | 62 °F |
| hot water at kitchen hand sink | 113 °F |