First Presbyterian Church

Inspector notes: Observed failure to dishwasher to properly sanitize, dishwasher reached temperature 89F CA: 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

Inspector notes: Observed failure to dishwasher to properly sanitize, dishwasher reached temperature 89F CA: 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

Inspector notes: Observed failure to have sanitizer test strips Testing Devices CA: A test kit or other device that accurately measures the concentration in mg/L of sanitizing solutions shall be provided.

Inspector notes: Observed broken gasket at RIC Good repair and Proper Adjustment CA: Equipment components such as doors, seals, hinges, fasteners, and kick plates shall be kept intact, tight, and adjusted in accordance with manufacturer's specifications.

Inspector notes: Observed debris inside RIC Nonfood Contact Surfaces CA: Nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues

Inspector notes: Observed evidence of dead pest behind grill in main kitchen Controlling Pests CA: The presence of insects, rodents, and other pests shall be controlled to minimize their presence on the premises by: 1. Routinely inspecting incoming shipments of food and supplies; 2. Routinely inspecting the premises for evidence of pests; 3. Using methods, if pests are found, such as trapping devices or other means of pest control as specified under subsections (6)(e), (6)(m), and (6)(n) of this Rule; Pf and 4. Eliminating harborage conditions.

Inspector notes: Observed shelled eggs stored above butter and croissants in RIC Segregation PIC immediately restacked items. Educated PIC on the importance of proper stacking to avoid contamination.

Inspector notes: Observed failure to have sanitizer test strips Testing Devices CA: A test kit or other device that accurately measures the concentration in mg/L of sanitizing solutions shall be provided.

Inspector notes: Observed failure to have CFSM Food Safety Manager Certification CA: Food service establishments shall have in its employ a Certified Food Safety Manager (CFSM)