Spiller Park Coffee

Proper eating, tasting, drinking, or tobacco use — Inspector Note: Observed non single use cups in coffee station. CA informed pic of the requirement for single use cups. Employees shall consume food only in approved designated areas separate from food preparation and serving areas, equipment or utensil areas and food storage areas. However, drinking from a single service beverage cup with a secure lid and straw that is handled to prevent contamination of the employee’s hands, the container, exposed food, clean equipment, utensils and linens, unwrapped single-service and single-use articles will be allowed.

Warewashing facilities: installed, maintained, used; test strips — Inspector Note: Obserevd the wash temperature at the dish machine not reach the minimum of 160F that is listed on the data plate of the machine. It reached 150. Ca- the dish machine shall reach a temperature of 160 for the wash cycle. 511-6-1.05(6)(j) - Mechanical Warewashing, Wash Solution Temperature (Pf) (j) Mechanical Warewashing Equipment, Wash Solution Temperature. 1. The temperature of the wash solution in spray type warewashers that use hot water to sanitize may not be less than: (i) For a stationary rack, single temperature machine, 165ºF (74ºC); Pf (ii) For a stationary rack, dual temperature machine, 150ºF (66ºC); Pf (iii) For a single tank, conveyor, dual temperature machine, 160ºF (71ºC) ; Pf or (iv) For a multitank, conveyor, multitemperature machine, 150ºF (66ºC). Pf 2. The temperature of the wash solution in spray-type warewashers that use chemicals to sanitize may not be less than 120ºF (49ºC). Pf

Food-contact surfaces: cleaned & sanitized — Inspector Note: Observed the hot water temperature on the dish machine not reach 180F, it reached 176F for their final rinse temperature. Ca- the final rinse shall be able to reached the minimum that is listed on the machine. 511-6-1.05(6)(l) - Mechanical Warewashing, Hot Water Sanitization Temperatures(P) (l) Mechanical Warewashing Equipment, Hot Water Sanitization Temperatures. 1. Except as specified in paragraph 2 of this subsection, in a mechanical operation, the temperature of the fresh hot water sanitizing rinse as it enters the manifold may not be more than 194ºF (90ºC), or less than: Pf (i) For a stationary rack, single temperature machine, 165ºF (74ºC); Pf or (ii) For all other machines, 180ºF (82ºC). Pf 2. The maximum temperatures specified under paragraph 1 of this subsection, do not apply to the high pressure and temperature systems with wand-type, hand-held, spraying devices used for the in-place cleaning and sanitizing of equipment such as meat saws