ESSIG HALL, ST. FRANCES CABRINI PARRISH

Measured the water temperature at a maximum of 75 F from the hand wash sink within the restroom. [CA] Handwashing facilities equipped with a mixing valve that is not readily adjustable at the faucet, shall provide warm water at least 100°F, but not greater than 108°F.

Single use food containers stored on the floor of the dry storage room. [CA] Food shall be stored at least 6 inches above the floor to prevent contamination.

Observed employee manually warewashing sheet pans, knifes and tongs at the 2 compartment sink without a sanitizing step. [CA] Manual warewashing shall be accomplished by using a three-compartment sink where the utensils are first precleaned, washed with hot soapy water, rinsed with hot water, sanitized with an approved method, and air dried. Use 1 TBS of bleach (5.25%) per 1 gal. of water for chlorine solution (100 PPM). Use 1 tbs of quaternary ammonium (10%) per 2 gal. of water for quaternary ammonium (200 PPM). [COS] Wares placed within the warewashing machine to be sanitized with 50 ppm chlorine.

Lacking soap at the ONLY hand wash station in the prep area. [CA] Provide handwashing cleanser in dispenser at handwash stations at all times. [COS] Operator directed to provide soap.

Found 3 DEAD cockroaches in the following areas: near water heater and under shelving in small storage room behind cooks line. [CA] Eliminate all evidence of DEAD cockroach. Clean and sanitize all effected areas. Provide approved pest control services.

Found leaks at 1-compartment sink (cold/hot knob & middle faucet) when water is turned on. [CA] Repair leak.

Measured water temperature holding at 83F at hand wash station located in restroom. [CA] Provide an adequate, pressurized, potable supply of warm water to be held between 100F - 108F. [SA] Operator directed to wash hands upon entering kitchen.

Found boxes of food stored on floor in walk-in-freezer. [CA] Food shall be stored a minimum of 6 inches off floor.

Found black/red like substance on white interior panel of ice machine. [CA] Routinely clean.

1. Measured sliced canteloup holding at 47F in prepackaged container at service line. 2. Measured container of chocolate milk holding at 44F in containers at service line. Per operator, PHFs placed there less than 4 hours. [CA] Maintain all cold PHFs held at or below 41F.

Found leaks in the following areas: 1-compartment handsink (cold/hot water knob) when water is on and at 2-compartment sink goose neck faucet water water knob is off. [CA] Secure leak.

Found leaking water knobs and faucet at 1-compartment sink and 2-compartment sink. [CA] Secure leak.

Found a container of pasta cooling in 2 door upright. Observed plastic wrap fully covering container. Per operator, PHFs under process of cooling. [CA] When cooling PHF's, food may be left uncovered or loosely covered to allow rapid cooling.

Lacking chlorine test strips to test concentration of dish machine. [CA] Provide chlorine test strips.