All Saints Episcopal Church

Warewashing facilities: installed, maintained, used; test strips — Inspector Note: Observed the establishment failed to provide testing strip for the dishwasher and three compartment sink. CA: PIC was advised for Sanitizing Solutions, Testing Devices to have a test kit or other device (chlorine testing strips, heat testing strips for the dishwasher) that accurately measures the concentration in mg/L of sanitizing solutions shall be provided.

Certified Food Protection Manager — Inspector Note: Observed failure to have CFSM certificate posted CA: The original CFSM certificate shall be posted in public view in each food service establishment. An additional copy shall be retained on file at the food service establishment at all times, and shall be made available for inspection by the Health Authority.

Adequate handwashing facilities supplied & accessible — Inspector Note: Observed failure to have hand soap at handsink CA: Each handwashing sink or group of two adjacent handwashing sinks shall be provided with a supply of hand cleaning liquid, powder, or bar soap.

Posted: Permit/Inspection/Choking Poster/Handwashing — Inspector Note: Observed the establishment failed to have a valid food service permit. CA: PIC was advised to obtain a valid permit and legal notices was issued. Post the permit in a location in the food service establishment that is conspicuous to consumers

Warewashing facilities: installed, maintained, used; test strips — Inspector Note: Observed the establishment failed to provide testing strip for the dishwasher and three compartment sink. CA: PIC was advised for Sanitizing Solutions, Testing Devices to have a test kit or other device (chlorine testing strips, heat testing strips for the dishwasher) that accurately measures the concentration in mg/L of sanitizing solutions shall be provided.

Certified Food Protection Manager — Inspector Note: Observed no CFSM documentation displayed or kept on the premises. The original CFSM certificate shall be posted in public view in each food service establishment. An additional copy shall be retained on file at the food service establishment at all times, and shall be made available for inspection by the Health Authority.

Food-contact surfaces: cleaned & sanitized — Inspector Note: Hot water sanitizing warewasher only reached 115 degrees F. Final rinse digital manifold gauge registered at 80 degrees F. After testing with heating strips EHS observed that there was no reaction to the strips further indicating that the dishwasher faild to get the surface heat to 160 degrees F. Operational light to booster heater did not turn on and facility is missing and additional irreversible means of measuring final rinse temperature and inaccurate/damaged gauge on dish machine.CA: If single temperature machine, must provide 165 degrees f. If dual temperature machine, final rinse must reach 180 degrees f at manifold. Please have machine serviced if proper temperatures are not achieved. Also please provide temperature test paper, high temperature dish machine thermometer, or other such means to test final rinse temperatures. CA: PIC was further advised to use the three compartment sink to use chlorine for sanitizing. PIC is to acquire chlorine testing strips for the 3 compart sink and heat testing strips or measuring devise for the dishwasher.

Food-contact surfaces: cleaned & sanitized — Inspector Note: Observed both the microwave and ice machine dirty and in need of cleaning and sanitization. The microwave was found with old food splattered in the interior and the ice machine was found with black spotted mold like substances on the deflector plate. CA: PIC was advised to clean and sanitize the devices. Equipment food-contact surfaces and utensils shall be clean to sight and touch.