Second Ponce De Leon Baptist Church

Utensils, equipment and linens: properly stored, dried, handled — Inspector Note: Observed frying oil on the ground in main kitchen, CA advised PIC that all food items must be stored 6 inches above the ground. At least 6 inches (15 centimeters) above the floor.

Plumbing installed; proper backflow devices — Inspector Note: Observed large puddle of water near dishwashing area. CA advised PIC to have maintenance take a look. A plumbing system shall be repaired according to law; P and maintained in good repai

Proper cold holding temperatures — Inspector Note: Observed TCS foods held above 41F. (CA) Advised the PIC that TCS foods must be held at 41F or lower during storage. Except during preparation, cooking, or cooling, or when time is used as the public health control, time/temperature control for safety food shall be maintained at 41°F (5°C) or below

Warewashing facilities: installed, maintained, used; test strips — Inspector Note: Observed dishwasher dial on dishwasher not working in main kitchen. Advised PIC to submit a work order to fix dishwasher final rinse dial. manual warewashing operations, a temperature measuring device shall be provided and readily accessible for frequently measuring the washing and sanitizing temperatures.

Sewage and waste water properly disposed — Inspector Note: Observed large puddle of water in dishwashing area in main kitchen. Advised PIC to submit a work order to have it investigated and put up a slip sign. Other Liquid Wastes and Rainwater. Condensate drainage and other non-sewage liquids and rainwater shall be drained from point of discharge to disposal according to law.

Response procedures for vomiting & diarrheal events — Inspector Note: Observed no instructions or spill kit for vomiting or diarrheal events. Advised PIC to obtain a spill kit. A food establishment shall have written procedures for employees to follow and an EPA registered disinfectant effective against Norovirus available on-site at the food service establishment when responding to vomiting or diarrheal events that involve the discharge of vomitus or fecal matter onto surfaces in the food service 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

Proper date marking and disposition — Inspector Note: Observed food items such as chicken salad in main kitchen without date marking or labeling. CA advised PIC to label and date mark all food items. Marking the date or day of preparation, with a procedure to discard the food on or before the last date or day by which the food must be consumed on the premises, sold, or discarded;