Routine inspection conducted:
- Coolers at 4 degrees C or less*
- Freezers at -18 degrees C or less
- No hot holding at time of inspection
- Food is covered, labeled, and well organized.
- Thermometers accurate to 1 degree C available for cold holding units.
- Cold holding and dishwasher temperature records are well maintained.
- High temperature dishwasher measured 76 degrees C at utensil surface during final rinse (minimum 71 degrees C)
- Quaternary ammonium compounds (quats) sanitizer available at 200 ppm
- Utensils and equipment stored in sanitary condition
- Hand washing stations are unobstructed and supplied with hot and cold running water, liquid hand soap, and single use paper towels.
- No evidence of pest activity noted.
*Note: Under counter "Residents' Cooler" at 16 degrees C at time of inspection. Cooler is only used for residents' hot take-out meals, which had been placed into cooler 30 minutes prior. Take-out meals are given to residents by 2:00 PM (within 2 hours of preparation). Morning temperature records for this cooler were recorded at 4 degrees C or less.
Please ensure that food items are not stored in this cooler for longer than 2 hours. A timer system should be in place to track storage time. If cooler is unable to maintain temperatures of 4 degrees C or less throughout the day, adjustment, service, or replacement may be necessary. |