Anne E Rogers Commons - The Abbie School - School and Institutional Cafeterias

Violations (5)

• f7e7d6cd-3470-4c29-b5d0-d815accd2c0aCriticalCorrected on site

  Food-contact surfaces: cleaned and sanitized

  4-501.114 A chemical SANITIZER used in a SANITIZING solution for a manual or mechanical operation at contact times specified under 4-703.11(C) shall meet the criteria specified under §7-204.11 Sanitizers, Criteria, shall be used in accordance with the EPA-registered label use instructions, and shall be used as follows: (C) A quaternary ammonium compound solution shall: (1) Have a minimum temperature of 24°C (75°F), (2) Have a concentration as specified under § 7-204.11 and as indicated by the manufacturer's use directions included in the labeling, and (3) Be used only in water with 500 MG/L hardness or less or in water having a hardness no greater than specified by the EPA-registered label use instructions; Observed Quat automatic dispenser not dispensing the proper concentration of 200-400 ppm. Person in Charge (PIC) used sanitizer bucket made from automatic dispenser to wipe down counters and then lay out utensils to be wrapped for service. All dishes were washed from the day without checking the concentration. PIC has access to bleach.

  Protection from Contamination

• 737ca9ab-b432-4816-bba8-8e0ade6ec5b4

  Certified Food Protection Manager

  2-102.12 (A) At least one EMPLOYEE that has supervisory and management responsibility and the authority to direct and control FOOD preparation and service shall be a certified FOOD protection manager who has shown proficiency of required information through passing a test that is part of an ACCREDITED PROGRAM. PIC could not show that she has completed a certified food protection manager course within the last 5 years.

  Supervision

• f0bbcda0-b2b8-40c7-838f-5fd1b9f7918fCorrected on site

  Wiping cloths; properly used and stored

  3-304.14 (B) Cloths in-use for wiping counters and other EQUIPMENT surfaces shall be: (1) Held between uses in a chemical sanitizer solution at a concentration specified under § 4-501.114; and (2) Laundered daily as specified under 4-802.11(D). Sanitizing rag was held in a solution that was less than 200 ppm of quat. PIC has access to bleach.

  Prevention of Food Contamination

• 0bf4f31f-71e0-4320-9ac5-6f9b0409ad23Corrected on site

  Single-use/single-service articles; properly stored, used

  4-904.11 (A) SINGLE-SERVICE and SINGLE-USE ARTICLES and cleaned and SANITIZED UTENSILS shall be handled, displayed, and dispensed so that contamination of FOOD-and lip-contact surfaces is prevented. Observed container of forks with the lip contact surfaces pointed up. PIC stated she does not wrap them that way and poured them out to a sanitized food prep area. She then carefully picked up the forks and covered the head with napkins so they would be prepared for service. During this process she touched the lip contact surface of a few forks. The one's that she touch the lip contact surfaces of she took out and stated she would rewash.

  Proper Use of Utensils

• 9a890e57-30b0-458a-914d-d0b2a3c85b55

  Warewashing facilities, installed, maintained, used, test strips

  4-302.14 A test kit or other device that accurately measures the concentration in MG/L of SANITIZING solutions shall be provided. Observed Quat automatic dispenser at the 3 compartment sink. Observed lactic acid automatic dispenser at the vegetable wash sink. Observed bleach under the 3 compartment sink. PIC stated she only has test strips for the quat sanitizer.

  Utensils, Equipment and Vending