ROUTINE INSPECTION
According to the employee this kitchen is used only to serve lunch that is brought over from the main hospital.
5 reported violations
- K44: Premises clean, in good repair; Personal/chemical storage; Adequate vermin-proofing
The kitchen is not being kept up. It has become a messy, unorganized storage room. [CA] The kitchen must be kept clean and organized.
- K21: Hot and cold water available
The dish washing sink must reach 120 degrees F. [CA] Increase the temperature to 120 degrees F at the dish sink.
- K07: Proper hot and cold holding temperatures
Observed 2 containers of meat and possibly noodles with vegetables out on the counter that should have been kept in the refrigerator. Not sure if it was an employees lunch or from food service. [CA] The food should have been discarded or placed in the refrigerator. The employee threw away the food.
- K35: Equipment, utensils: Approved, in good repair, adequate capacity
Observed equipment in need of cleaning. [CA] The equipment and kitchen must be kept clan.
- K34: Warewash facilities: installed/maintained; test strips
There are not sanitizer test strips. [CA] Obtain and use sanitizer test strips to be sure the concentration is at 200ppm.