VIOLATION: No test kit available for chlorine sanitizer. The test kit that is available in the kitchen is for quaternary |
ammonia sanitizer. A chlorine test kit must be provided to accurately measure the concentration of sanitizer. When using |
chlorine as a sanitizer, the effective concentration of chlorine should be between 50-100ppm. |
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3717-1-04.2 Equipment, utensils, and linens: numbers and capacities. |
(I)Sanitizing solutions - testing devices. |
A test kit or other device that accurately measures the concentration in ppm (mg/L) of sanitizing solutions shall |
be provided. |
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Food temperatures taken upon arrival from caterer. Cold holding below 41°F. Hot holding above 135°F. |
Food put directly into pre-heated hot holding units at school. Milk placed directly into cooler. |
Gloves, chlorine and quat sanitizers, quat test kit, hair nets, and food thermometers available. |
Log books maintained on arriving food temperatures. All temperatures within limits. |
Any extra food is discarded at the end of the daily lunch period. |
Restrooms are clean and well-supplied. General cleanliness throughout the cafeteria is very good. |
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NOTES: |
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There is no food preparation at this facility. Food is catered by Arlene's Catering of Akron. Arlene's food service license is |
provided by Summit Co. Health Dept. and is on file and posted in a conspicuous location in this cafeteria. Cafeteria manager |
attended a food safety course in August 2012, and her certificate of completion is on file and readily available in the |
cafeteria. |
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Disposable dishes are used, and utensils are provided by Arlene's Catering. Utensils are not washed-rinsed-sanitized in this |
facility. They are rinsed free of food debris and sent back to Arlene's for proper washing. Arlene's has provided this |
facility with a copy of their Standard Operating Procedures for storage, cooking, reheating, proper handling of raw fruits |
and vegetables, calibrating thermometers, and washing dishes. SOP on file in kitchen for review. |
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