|Facility Type:||Institutional Kitchen|
|Inspection date:||April 29, 2015|
|Number of critical violations:||1|
|Number of non-critical violations:||1|
This facility was given a low hazard rating.
More information on hazard ratings.
A summary of the violations found during the inspection are listed below.
|105||Critical Inadequate Cooling & Refrigerated Storage of Potentially Hazardous Food(s)|
Observation: Single serve milk pods were stored at room temperature. (Public Health significance) - All potentially hazardous foods must be stored at below 4°C or above 60°C - out of the danger zone to prevent bacterial growth and possibly food borne illness.
Corrective Action: Store milk products on a bowl with ice and move it back into refrigeration unit immediately after service. Alternatively, store milk in an insulated thermos and wash and sanitize the thermos as per regular dishwashing procedure.
|112|| Repeat Poor Sanitary Design, Construction, Installation of Equipment & Utensils|
Observation: Surface of the ice machine, particularly near the dispenser, was visibly soiled.
Corrective Action: Sanitize the ice machine on regular basis. Ensure the ice machine is included in the regular wipe down schedule.