H148 - Anishinabe Bii Gii Wiin Housing Ltd Partnership

Official wording

Use only chemical sanitizers on food-contact surfaces that meet Title 40, Code of Federal Regulations requirements: • Part 180, section 180.940 • Part 180, subpart E, section 180.2020

Inspector’s notes

Observed EcoLab Rapid Multi Surface Disinfectant Cleaner in spray bottles around kitchen. This product is not approved for food contact surfaces like prep tables. Ensure this product is not used on any food-contact surfaces. PIC also had quat solution and directed staff not to use the product on any food contact surfaces.

In plain English

Cleaning products, pesticides, or other chemicals were stored or labeled in a way that could let them get into food. This is serious because chemical contamination can make people sick quickly.

Official wording

Use effective cooling methods to cool TCS foods.

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

All equipment and components must be in good repair. Keep them maintained to manufacturer's specifications.

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

Use only chemical sanitizers on food-contact surfaces that meet Title 40, Code of Federal Regulations requirements: • Part 180, section 180.940 • Part 180, subpart E, section 180.2020

Inspector’s notes

Observed the chemical sanitizer for the Quaternary Ammonium, tested at 500PPM, and the Sink & Surface Sanitizer (Lactic Acid) tested at 2258-3010 PPM, used in the facility were tested above the manufacturers recommended concentration. Ensure sanitizer concentration meets the manufacturers recommendation for concentration. Discussed with PIC at time of inspection. Options to have the dispensers repaired, and to dilute the solution and test before using were recommended.

In plain English

Cleaning products, pesticides, or other chemicals were stored or labeled in a way that could let them get into food. This is serious because chemical contamination can make people sick quickly.

Official wording

For mechanical dishwashing machines using hot water sanitizing, the surface temperature of the utensils and equipment must reach 160 degrees F or higher.

Inspector’s notes

Observed dish machine was not getting the surface temperature to 160F as measured with a heat changing sticker. Ensure mechanical dish washing with hot-water for sanitizer is getting the food contact utensils to 160F to prevent pathogen growth. At time of inspection PIC set up the three-compartment sink sanitizer and sanitized dished washed that day. PIC stated the company that is contracted to repair the unit was called.

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

Use effective cooling methods to cool TCS foods.

Inspector’s notes

Observed pulled pork stacked over 4inches in container with lid closed, cooling in reach-in cooler. Observed baked potatoes in reach-in cooler with lid closed. Ensure an effective cooling method for cooling time/temperature controlled for safety foods is being used. At time of inspection discussed cooling with the Person in charge. PIC moved the pork and potatoes to sheet trey and placed in the walk-in cooler. Violation corrected.

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

All equipment and components must be in good repair. Keep them maintained to manufacturer's specifications.

Inspector’s notes

Observed dish machine was not reaching the proper temperature to sanitize food contact surfaces. Ensure all equipment is maintained in good repair.

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.