Alum Rock United Methodist Church - Kitchen

Official wording

Proper reheating procedures for hot holding

In plain English

Food was not kept cold enough, hot enough, cooled fast enough, or cooked or reheated to the right temperature. Bacteria grow quickly in the "danger zone" between 41°F and 135°F, which makes this one of the most important food-safety checks.

Official wording

Proper hot and cold holding temperatures

Inspector’s notes

Milk stored on the upright fridge located in the pantry area was measured between 45 oF and 50 oF. . [CA] All potentially hazardous foods like meat, seafood, poultry, dairy products, cooked vegetables, cooked cereals, greens, and diced tomatoes shall always be held at 41°F or below or at 135°F or above. Please relocate the milk into another fridge (COS).

In plain English

Food was not kept cold enough, hot enough, cooled fast enough, or cooked or reheated to the right temperature. Bacteria grow quickly in the "danger zone" between 41°F and 135°F, which makes this one of the most important food-safety checks.

Official wording

Thermometers provided, accurate

Inspector’s notes

There was not a functional prob thermometer to measure the internal temperature of the cold and hot food products. [CA] Provide an approved prob type thermometer and use it with regular calibration and sanitization.

In plain English

Equipment, utensils, thermometers, cutting boards, or single-use items were not in good condition, not the right type, or not stored properly.

Official wording

Equipment, utensils: Approved, in good repair, adequate capacity

Inspector’s notes

The two upright single door fridges and the two ranges stored in the kitchen and one of the upright fridge located in the pantry area are all household standard one. [CA] All equipment used in the facility must be NSF/ANSI approved or ETL/UL Sanitation listed one. Ambient air temperature of one of the preparation fridges located back in the pantry was measured above 45 OF. [CA] The ambient temperature of any refrigeration unit must be kept at or below 41 OF. Until the unit’s temperature adjusted to 41 OF or below, please do not solely use the unit to store any potentially hazardous foods.

In plain English

Equipment, utensils, thermometers, cutting boards, or single-use items were not in good condition, not the right type, or not stored properly.

Official wording

Proper cooking time & temperatures

In plain English

Food was not kept cold enough, hot enough, cooled fast enough, or cooked or reheated to the right temperature. Bacteria grow quickly in the "danger zone" between 41°F and 135°F, which makes this one of the most important food-safety checks.

Official wording

Hot and cold water available

Inspector’s notes

Repeated violaton: The maximum water temperature on the manual three compartment wash sink was measured at 100 OF. [CA] Adjust the water heater temperature to raise the water temperature on the manual three compartments sink to 120 OF. The maximum warm water temperature on the handwash sinks located in the restroom was measured at 65 OF. [CA] Raise the water temperature on the handwash sink to 100 ppm immediately.

In plain English

The business had issues with hot or cold running water, plumbing, drains, backflow prevention, or sewage disposal. Some of these, like no hot water, can force a temporary closure until fixed.

Official wording

Warewash facilities: installed/maintained; test strips

Inspector’s notes

There is no approved sanitizer measuring strip to measure the concentration of the chemicals used to sanitize dishes and utensils in the facility. [CA] Provide approved sanitizer measuring strips for the chemicals used in sanitizing utensils. equipment, and food contact surfaces.

In plain English

Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.

Official wording

Food contact surfaces clean, sanitized

In plain English

Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.

Official wording

Equipment, utensils: Approved, in good repair, adequate capacity

Inspector’s notes

The two upright single door fridges and the two ranges stored in the kitchen area are all household standard one. [CA] All equipment used in the facility must be NSF/ANSI approved or ETL/UL Sanitation listed one.

In plain English

Equipment, utensils, thermometers, cutting boards, or single-use items were not in good condition, not the right type, or not stored properly.

Official wording

Hot and cold water available

Inspector’s notes

The maximum water temperature on the manual three compartment wash sink was measured at 100 OF. [CA] Adjust the water heater temperature to raise the water temperature on the manual three compartments sink to 120 OF. The maximum warm water temperature on the handwash sinks located in the restroom was measured at 65 OF. [CA] Raise the water temperature on the handwash sink to 100 ppm immediately.

In plain English

The business had issues with hot or cold running water, plumbing, drains, backflow prevention, or sewage disposal. Some of these, like no hot water, can force a temporary closure until fixed.

Official wording

Demonstration of knowledge; food safety certification

Inspector’s notes

There is not a food safety manager certified person in the facility. [CA] Someone from the facility must take a food safety certificate class within two months and keep copy of the certificate on file. Food Safety Manager certificate class may be taken on the following websites: 1. Premier Food Safety: https://www.premierfoodsafety.com/food-manager-certification/california\ 2. Learn 2 Serve: https://www.360training.com/learn2serve/food-safety-manager/California 3. Serve Safe Manager: https://www.servsafe.com/ServSafe-Manager

In plain English

A required permit, food safety certificate, trained manager, or posted sign was missing or not current. These show the business is following the rules and has trained staff.