CALVARY CHILDREN'S HOME

1. Observed 2-large boxes of 12-dozen raw shell eggs stored on top shelf above ready to eat prepackaged foods and beverages in RIC in main kitchen.
2. Observed pan of raw chicken stored above ready to eat foods (mashed potatoes, green beans, cooked chicken) in RIC in main kitchen.

C/A: All ready to eat food must be stored above raw food to prevent cross contamination.

COS: Food rearranged properly.

Observed several ready to eat TCS foods stored for unknown period of times in RIC (dressing, mac and cheese turkey slices, ham slices, gravy, ravioli) and WIC (ravioli sauce) without date mark in main kitchen.

C/A: Refrigerated, ready-to-eat, time/temperature control for safety food prepared and held in a food establishment for more than 24 hours shall be clearly marked to indicate the date or day by which the food shall be consumed on the premises, sold, or discarded, when held at a temperature of 41°F (5°C) or below for a maximum of 7 days.

COS: Ravioli sauce and ravioli discarded, all other foods date marked.

1. Observed soiled shelving and base inside RIC in main kitchen.
2. Observed floors soiled with dirt and food debris in WIC and WIF in main kitchen.

C/A: Nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues.

Observed heavy soiling along gaskets of RIC and RIF and along interior base of RIF in main kitchen.

C/A: Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.

C/A:

Observed missing ceiling tiles in dry storage area of main kitchen.

C/A: Replace ceiling tiles; all physical facilities shall be maintained in good repair.

Observed several food items stored directly on the floor in WIF and storage areas in main kitchen.

C/A: Food shall be protected from contamination by storing the food:

(i) In a clean, dry location;

(ii) Where it is not exposed to splash, dust, or other contamination; and

(iii) At least 6 inches (15 cm) above the floor.

Observed several single use cups and paper towels stored directly on the floor of storage area in main kitchen.

C/A: Cleaned equipment and utensils, laundered linens, and single-service and single-use articles shall be stored:

(i) In a clean, dry location;

(ii) Where they are not exposed to splash, dust, or other contamination; and

(iii) At least 6 inches (15 centimeters) above the floor.