ROUTINE INSPECTION
Note: 1. Food safety manager certificate: Elizabeth Quintero - 2/8/2030. 2. The facility ordesr prepared food, portion on site, and serve to its church members twice a month on Sundays (1st and 3rd Sunday's of the month). It sometime cook food onsite as well. 3. Since the preparation sink is directly connected to sewer, please use strainer or colanders to wash food products in the two compartment preparation sink. Do not wash any food product directly on the sink. 4. A Risk Factor Assessment/ Structural Review was provided during non-operation hours. Provided inspection, discussion and education focused on observed and non-observed risk factors known to contribute to foodborne illness.
8 reported violations
- K11: Proper reheating procedures for hot holding
- K07: Proper hot and cold holding temperatures
Milk stored on the upright fridge located in the pantry area was measured between 45 oF and 50 oF. . [CA] All potentially hazardous foods like meat, seafood, poultry, dairy products, cooked vegetables, cooked cereals, greens, and diced tomatoes shall always be held at 41°F or below or at 135°F or above. Please relocate the milk into another fridge (COS).
- K39: Thermometers provided, accurate
There was not a functional prob thermometer to measure the internal temperature of the cold and hot food products. [CA] Provide an approved prob type thermometer and use it with regular calibration and sanitization.
- K10: Proper cooking time & temperatures
- K35: Equipment, utensils: Approved, in good repair, adequate capacity
The two upright single door fridges and the two ranges stored in the kitchen and one of the upright fridge located in the pantry area are all household standard one. [CA] All equipment used in the facility must be NSF/ANSI approved or ETL/UL Sanitation listed one. Ambient air temperature of one of the preparation fridges located back in the pantry was measured above 45 OF. [CA] The ambient temperature of any refrigeration unit must be kept at or below 41 OF. Until the unit’s temperature adjusted to 41 OF or below, please do not solely use the unit to store any potentially hazardous foods.
- K21: Hot and cold water available
Repeated violaton: The maximum water temperature on the manual three compartment wash sink was measured at 100 OF. [CA] Adjust the water heater temperature to raise the water temperature on the manual three compartments sink to 120 OF. The maximum warm water temperature on the handwash sinks located in the restroom was measured at 65 OF. [CA] Raise the water temperature on the handwash sink to 100 ppm immediately.
- K34: Warewash facilities: installed/maintained; test strips
There is no approved sanitizer measuring strip to measure the concentration of the chemicals used to sanitize dishes and utensils in the facility. [CA] Provide approved sanitizer measuring strips for the chemicals used in sanitizing utensils. equipment, and food contact surfaces.
- K14: Food contact surfaces clean, sanitized