DONNA LIGGINS RECREATION CENTER

Violations (4)

• dbcd6be4-db39-409b-b81f-13269e3a44ecCriticalCorrected on site

  Clean-up of Vomiting and Diarrheal Events

  2-501.11 Clean-up of Vomiting and Diarrheal Events. A FOOD ESTABLISHMENT shall have procedures for EMPLOYEES to follow when responding to vomiting or diarrheal events that involve the discharge of vomitus or fecal matter onto surfaces in the FOOD ESTABLISHMENT. The procedures shall address the specific actions EMPLOYEES must take to minimize the spread of contamination and the exposure of EMPLOYEES, consumers, FOOD, and surfaces to vomitus or fecal matter. Facility The maintenance worker stated that the facility does not have a written procedure easily available for employees to use when cleaning up a vomit or fecal accident. He also stated that the facility has used all of their spill kits and have not received any replacements.

  Employee Health

• b1d62620-85c0-4d33-a2f6-edb108e28b21CriticalCorrected on site

  Adequate handwashing sinks, properly supplied and accessible

  6-301.11 Each HANDWASHING SINK or group of 2 adjacent HANDWASHING SINKS shall be provided with a supply of hand cleaning liquid, powder, or bar soap. Facility Observed that there is no handwashing soap in the dispenser in the only handwashing sink available for use where food from the catered feeding site is stored/served.

  Preventing Contamination by Hands

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

  Food-contact surfaces: cleaned and sanitized

  4-702.11 UTENSILS and FOOD-CONTACT SURFACES of EQUIPMENT shall be SANITIZED before use after cleaning. Facility Observed that the facility was utilizing reusable cups and plates. When asked, the PIC stated that due to funding cuts the facility no longer uses single-use articles as it was cheaper to switch to reuseable. The food employee confirmed that the utensils used when serving food by the catering company are cleaned and stored onsite. The PIC stated that they do not currently sanitize their food-contact utensils or equipment; it is instead washed with detergent, rinsed, and dried.

  Protection from Contamination

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

  Warewashing facilities, installed, maintained, used, test strips

  4-501.116 Concentration of the SANITIZING solution shall be accurately determined by using a test kit or other device. Facility When asked how the facility cleans their food-contact equipment and utensils, the PIC stated that they use the three compartment sink located in the kitchen shared with the Head Start. Per the PIC, they do not use the mechanical dishwasher. Observed that the sanitizing solution would need to be manually made in the sanitizer basin; when asked if the facility has test strips for their sanitizing solution, the PIC stated that they do not have test strips onsite. When asked what chemical they use to sanitize, they stated that they do not sanitize onsite.

  Utensils, Equipment and Vending