Eastman Youth Development Campus Culinary Arts

At hand wash sink near back entrance (where EHS entered Kitchen) there was no soap and or hand drying provisions or trash can at hand wash sink. At hand wash sink near the front entrance there was no hand drying provision or trash can. C. Action -- Handwash sinks must be labeled as such and must have available at all times Soap, Drying provisions and individual trash cans. must obtain and set up items within 72 hours

Observed in dry storage area a cup of unknown substance (sugar or salt) open without a proper cover on it, or label. Also observed an open pack os spaghetti noodles with noodles falling out onto shelve and open burrito shells in freezer where it looked like the package was ripped from the shells(package looked like it was disintegrating). All food shall be properly wrapped and covered when not in use.

Observed improper thawing methods on both chicken and beef at the meat sink. items were sitting at the bottom of the sink sitting in standing water. Items need to be in separated and in container with water flushing over them. Discussed proper thawing techniques and and let PIC know he needed to review the process.

At hand wash sink near back entrance (where EHS entered Kitchen) there was no soap and or hand drying provisions or trash can at hand wash sink. At hand wash sink near the front entrance there was no hand drying provision or trash can. C. Action -- Handwash sinks must be labeled as such and must have available at all times Soap, Drying provisions and individual trash cans.

Observed Ice chute of bulk ice machine with build up of mold on the interior chute - Unit needs to be cleaned and sanitized prior to refilling with ice.

Observed carton & box of bloated milk with expiration date of April 15 sitting in stand up Ch Unit. Milk is past its expiration date and needs to be discarded. COS- discarded milk.

Observed no hot water available at handwash sink #1 upon entering kitchen, there was no hot water at last inspection on 6/20/2024 either. All sinks need to have hot water.

Observed stand up cold hold unit not set or either maintaining proper cold hold temp of 41 deg f or below the thermometer on interior of cold hold unit read 57 and 56 unit needs to be properly calibrated and adjusted for adequate cold hold temps of 41 deg f or below.

Observed no trash cans in kitchen facility at all. 1 trash (small) can needs to be located at each handwash sink and 1 large trash can needs to be in facility for use.

Facility has no known CFSM on site, no certificate posted, recently hired new instructor. Class is now in session again where it used to not be.

Oven food rack sitting directly on the floor, Needs to be stored 6 inches off the floor, also griddle and flat top were observed with food debris on surface built up. Equipment needs to be cleaned site to touch at end of day or more frequently to avoid accumulation.

Salad mix in Cold hold stand up was wrapped in cling wrap but did not appear to have a date mark as to when the product was open and or should be used by. All RTE/ TCS foods need to properly labeled and date marked if being held over 24 Hours

No Hot water was observed working at the Hand wash sink. ALL Sinks need to have adequate hot water.

Inspection was posted from 01.6.2023. Not the most current inspection from 12/ 2023 when EHS last visited. Current inspections along with CFSM Certificates need to be displayed for review.

Bulk ice machine observed mold on interior of machine. Will need to be clean and sanitized. Bulk ice machine did currently have ice.