SWEDISH COVENANT HOSPITAL/CAFETERIA

CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES - Comments: Single use utensils not properly stored. Instructed to cover all exposed utensils.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: Storage cabinets, door tracks, exterior between cooking equipment, can opener, exhaust hood and filters not cleaned. Instructed to detail clean and sanitize daily.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: Floor along wallbase in dry storage and behind cooking equipment not cleaned. Instructed to detail clean daily.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS - Comments: Peeling and cracked paint and exposed insulation noted above three compartment sink and employees breakroom. Instructed to remove cracked paint and repaint and cover insulation around pipes. Exposed fixtures and sprinkler has dust built-up. Instructed to remove dust built-up.

LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED - Comments: Light not maintained in dry storage room. Instructed to replace light cover.

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED - Comments: Utility sink faucet not maintained. Instructed to repair to prevent leak.

REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS - Comments: Thermometer not visible inside 2 door cooler in front cooking area. Instructed to to provide thermometer consipcuous inisde all coolers.

APPROPRIATE METHOD OF HANDLING OF FOOD (ICE) HAIR RESTRAINTS AND CLEAN APPAREL WORN - Comments: Employees not wearing hair restraint in prep area. Instructed to provide proper hair restraints to all food handlers.

POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE - Comments: INADEQUATE FOOD PROTECTION; POTENTIALLY HAZARDOUS FOODS AT IMPROPER TEMPERATURES; FOUND CONTAINERS WITH 5LBS OF ROAST BEEF AT 54.8F, 4LBS TURKEY AT 52.1F, 2LBS SLICED TOMATOES AT 51.4F, AND 4LBS OF CHEESE AT 54.3. CONTAINER FOUND ON TOP PREP TABLE. INSTRUCTED COLD FOODS MUST BE AT 40F OR BELOW. FOOD ITEMS DISCARDED, V=$120. CRITICAL CITATION ISSUED, 7-38-005(A).

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: INSTRUCTED TO PROVIDE A SPLASH GUARD BETWEEN PREP TABLE AND EXPOSED HAND WASHING SINK AT MAIN KITCHEN.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: FOOD DEBRIS AND GREASE BUILD-UP ON EQUIPMENT; MUST CLEAN/SANITIZE; COOLERS, FREEZER, ALL CABINETS THRU-OUT PREP AREAS, COOKING EQUIPMENT AT ALL COOKING AREAS, DRIED FOOD STORAGE BINS/CONTAINERS, CAN OPENER, CARTS, GREASE TRAP UNDER 3PART SINK, SLICER, EXTERIOR OF ICE MACHINE AND DISH WASHING MACHINE.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: FOOD DEBRIS AND GREASE BUILD-UP ON FLOORS AT PREP AREAS AND DISH WASHING ROOM, INSTRUCTED TO DETAIL CLEAN FLOORS, UNDER, BEHIND EQUIPMENT AT CORNERS AND ALONG WALLS.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS - Comments: FOOD DEBRIS ON EAST WALL BEHIND 3PART SINK, MUST CLEAN/SANITIZE.

FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED - Comments: INSTRUCTED TO PROPERLY STORED CLEANING TOWELS IN AN APPROVED SANITIZER.

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair. MUST REPLACE ALL MISSING DOOR HANDLES FOR CABINETS TRHU-OUT KITCHEN/PREP AREAS.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: All utensils shall be thoroughly cleaned and sanitized after each usage. THE FOLLOWING NOT CLEAN; MUST CLEAN/SANITIZE; CAN OPENERS, ALL COOKING EQUIPMENT, DRIED FOOD STORAGE CONTAINERS, MICROWAVE OVENS, ALL CABINETS, UPPER PANEL OF ICE MACHINE, ALL PIPES UNDER AND BEHIND EQUIPMENT AND EQUIPMENT LEGS THRU-OUT KITCHEN/PREP AREAS, AND DISH WASHING ROOM, INCLUDING DISH MACHINE.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair. MUST REPLACE BROKEN AND MISSING FLOOR TILES THRU-OUT KITCHEN AND DISH WASHING ROOM. ALSO CLEAN FLOORS, UNDER, BEHIND EQUIPMENT AT CORNERS AND ALONG WALLS IN KITCHEN, DISH WASHING ROOM AND STORAGE AREAS.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS - Comments: The walls and ceilings shall be in good repair and easily cleaned. MUST REMOVE PEELING PAINT ABOVE PREP TABLE IN COOKS PREP AREA, REPAIR WALLS UNDER EXPOSED HAND SINK MAIN COOKING AREA AND CATERING PREP AREA, AND CLEAN WALLS BEHIND EQUIPMENT AT COOKS PREP AREA AND POTS/PANS DISH WASHING AREA, REPLACE MISSING WALL TILES AND SEAL OPENINGS IN STORAGE ROOMS AND SALAD PREP AREA, AND CLEAN HOOD ABOVE COOKING EQUIPMENT AT COOKS PREP AREA.

PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED - Comments: CLUTTER, MUST REMOVE UNNECESSARY ARTICLES, CLEAN AND ORGANIZE STORAGE AREAS AND DISH WASHING ROOM TO PREVENT PEST HARBORAGE.