ROUTINE INSPECTION
Per PIC, turnover for volunteers is less than 30 days. Food handler cards were available for the permanent employees. Per PIC, all dishes are washed, rinsed, sanitized, in the 3-compartment sink, then air-dried, then washed and sanitized again in the high-temperature dishwasher. Ensure a method of testing the high-temperature dishwasher is available.
6 reported violations
- K06: Adequate handwash facilities supplied, accessible
At the handwash sink near the office: observed a cardboard box was stored inside the handwash sink, obstructing it from use. Another handwash sink was located nearby. [CA] Keep handwash sinks unobstructed. Handwash sinks must be made to be accessible to make handwashing not only possible, but likely. [COS] The cardboard box was removed.
- K13: Food in good condition, safe, unadulterated
Observed large dent on rim of can inside the dry storage room. [CA] Discard cans with dents on seams/ridges. [COS] Can was removed.
- K36: Equipment, utensils, linens: Proper storage and use
In the food prep area: observed scoop in rice container with the handle in contact with food. In the dry storage room: observed a small plastic bin used as scoop in a bulk container. [CA] Use approved scoops with handles. Store scoops so that the handle is not in contact with food to reduce risk of contamination.
- K40: Wiping cloths: properly used, stored
Measured quaternary ammonia in a sanitizing bucket to be less than 150ppm. [CA] Maintain sanitizer solution at 200ppm or per manufacturer directions.
- K09: Proper cooling methods
Inside the walk-in refrigerator: observed cooked rice in metal pans was cooling with lids on. [CA] When cooling, leave foods uncovered until they reach 41F.
- K41: Plumbing approved, installed, in good repair; proper backflow devices
At the floor sinks next to the dishwasher and in the cooking area: observed lack of a one-inch air gap between the drain pipes and the floor sink rim. [CA] Maintain a minimum one inch air gap between the drain pipe and the floor sink rim.