COLUMBUS TRANSITIONAL CENTER UNIT 1

Observed black substance on ice machine chute. In equipment such as ice bins and beverage dispensing nozzles and enclosed components of equipment such as ice makers, cooking oil storage tanks and distribution lines, beverage and syrup dispensing lines or tubes, coffee bean grinders, and water vending equipment:

(I) At a frequency specified by the manufacturer; or

(II) Absent manufacturer specifications, at a frequency necessary to preclude accumulation of soil or mold.

Person in charge directed resident to clean and sanitize ice machine chute who began to do so at the time of inspection.

Observed handwashing sink in the main kitchen lacking handwashing cleanser. Each handwashing sink or group of two adjacent handwashing sinks shall be provided with a supply of hand cleaning liquid, powder, or bar soap. Person in charge re-stocked handwashing sink with handwashing cleanser.

Observed handwashing sink in the main kitchen lacking hand drying provisions. Each handwashing sink or group of adjacent handwashing sinks shall be provided with:

1. Individual, disposable towels; Pf

2. A continuous towel system that supplies the user with a clean towel; Pf

3. A heated-air hand drying device; Pf or

4. A hand drying device that employs an air-knife system that delivers high velocity, pressurized air at ambient temperatures.Pf Person in charge re-stocked the handwashing sink with individual, disposable towels.

Observed black substance on ice machine chute. Rule: 5.surfaces of utensils and equipment contacting food that is not time/temperature control for safety food shall be cleaned: (iv) In equipment such as ice bins (II) Absent manufacturer specifications, at a frequency necessary to preclude accumulation of soil or mold. Corrective Action: Resident cleaned ice machine chute.

Observed black substance on ice machine chute. Rule: 5.surfaces of utensils and equipment contacting food that is not time/temperature control for safety food shall be cleaned: (iv) In equipment such as ice bins (II) Absent manufacturer specifications, at a frequency necessary to preclude accumulation of soil or mold.

Observed mechanical ware washing hot water sanitization temperature below 160 degrees F via the use of adhesive label. Rule:

1. 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