GORELICK HALL KITCHEN

4-903.11(C ) Single Service and Single Use items shall be kept in the original protective package or stored using other means that protect the item until used. Observed multiple stacks of single use plates being stored outside of their original packaging, with their food contact surfaces facing upwards and open to contamination. Ensure all single service items are stored in a manner that protects them from contamination. 0 pts.

4-501.11 Maintain equipment in good repair. 4-101.19/4-202.16 Non FOOD-CONTACT SURFACES of EQUIPMENT that are exposed to splash, spillage, or other FOOD soiling or that require frequent cleaning shall be constructed of a CORROSION-RESISTANT, nonabsorbent, and SMOOTH material. NonFOOD-CONTACT SURFACES shall be free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance. Observed freezer out of service and removed from kitchen. Replacement necessary. Facility may use freezers in Lerner Kitchen as a temporary backup. Observed shelving units in meat WIC rusted during inspection. Repair or replacement necessary. 0 pts.

4-302.13 (B) Provide an approved Max/Min thermometer for testing sanitizing temperatures in hot water warewashing machines. The thermometer must be readily accessible. -Pf 4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf Observed Min/Max thermometer on site out of commission during inspection. Observed test strips for sanitizer at three compartment sink discolored and unable to provide an accurate reading. Acquisition of proper sanitizer testing equipment necessary. 10 day VR required. 0.5 pts.

5-501.16 (C )Provide waste bins in required areas including at handwash sinks. Observed no waste receptacles conveniently located near handsinks during inspection. Ensure all handsinks have trash cans easily accessible at all times. 0 pts.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. 6-303.11 Provide required lighting intensity. Observed various employee belongings being stored above and in conjunction with customer food and beverages in meat WIC during inspection. Ensure all employee belongings are stored in a manner that does not promote the contamination of customer foods or beverages. Observed lighting in meat WIC and dairy WIC below 10 foot candles during inspection. 10 foot candles required. 0.5 pts.