IN THE KITCHEN: Forrest Burdette Children’s Outreach

Health Department Inspection Report

During a May 15th, 2017, routine, inspection by a Putnam County Board Of Health Sanitarian, Forest Burdette Children’s Outreach Ministries, of 2848 Putnam Avenue, Hurricane, was cited for the following critical violations:

 

Forrest Burdette Children’s Outreach Ministries

Inspection Information:

Facility Type: Other
Inspection type: Routine
Inspection date: 15-May-2017
Violations: A summary of the violations, found, during the inspection, are listed below.
13 – 3-302.11 – PACKAGED AND UNPACKAGED FOOD – SEPARATION, PACKAGING, AND SEGREGATION
Observation (CORRECTED DURING INSPECTION):  Eggs stored above ready to eat food or above food with a lower final cooking temperature. Corrected
Correction:  Eggs moved to bottom shelf. Store all raw meat (including raw eggs) in a leak proof container and/or below ready to eat food or food(s) with a lower final cooking temperature.

19 – 3-501.16 (Hot) – POTENTIALLY HAZARDOUS FOOD, HOT HOLDING

Observation:  Hamburger 118 F, Green Beans 127 F.
Correction:  Maintain hot potentially hazardous foods at or above 135°F.

34 – 4-204.112 – TEMPERATURE MEASURING DEVICES – LOCATION, EASILY READABLE

Observation:  There is not a thermometer in the refrigerator.
Correction:  Reposition thermometer so that it is located in the warmest part of the refrigeration unit.
Equipment temperatures
Description Temperature
Freezer #1 0  ºF
Refrigerator ?  ºF
Freezer #2 0 ºF
Food Warming Equipment 150 ºF
Food temperatures
Description Temperature State
Soy Milk 43  ºF Cold holding
Milk 47 ºF Cold holding
Cut fruit 41  ºF Cold holding
Green beans 126  ºF Hot holding
Hamburger patty 118  ºF Hot holding
Warewashing temperatures
Machine name Sanitization method Thermo label PPM Sanitizer name Sanitizer type Temperature
3-Compt. sink N/P  ºF
Dishwasher Yes  ºF

INSPECTION PROCESS

  • Inspection Frequency Facility inspections are conducted one to four times per year, depending on the complexity of a facility’s menu and their potential risk of a foodborne illness. Inspection reports will become available throughout the year, as inspections are conducted per the frequency requirements.
  • Violations (Two types of violations may be cited)
    • Critical Violations Violations of the Food Regulations, which, if left uncorrected, are more likely than other violations to directly contribute to food contamination or illness. Examples include improper temperature control of food, and the improper cooking, cooling, refrigeration or reheating of food. Such problems can create environments that cause pathogens (bacteria/viruses) to grow and thrive, which put consumers at risk for food-borne illness.
    • Non-Critical Violations Violations not directly related to the cause of foodborne illness, however if uncorrected, could affect the operation of the facility and lead to critical violations. Examples include a lack of facility cleanliness and maintenance, or improper cleaning of nonfood-contact equipment.
  • Types of Inspections
    • Standard This inspection is unannounced to the facility. A local health department sanitarian will conduct a complete inspection covering all items in the regulations for compliance.
    • Thirty Day Inspection This is a standard inspection that must be conducted no more than thirty days after a license is issued to a new Food Service Operation or Retail Food Establishment.
    • Pre-license Inspection This inspection is not required, but may be conducted by the local health department prior to issuing a license to a new Food Service Operation or Retail Food Establishment. The purpose of this inspection is to provide consultation and education to the operator.
    • Critical Control Point (CCP) This inspection may be scheduled or unannounced. A sanitarian will spend time reviewing a facility’s food processes that may directly contribute to food contamination or illness and educates the facility on proper procedures.
    • Process Review (PR) This inspection may be scheduled or unannounced. This type of inspection is similar to a CCP inspection; however the inspections are conducted in facilities such as grocery stores or convenience stores. The inspection will focus on a specific process that may directly contribute to food contamination or illness.
    • Follow-up Inspection This is an inspection for the specific purpose of re-inspecting items that were not in compliance at the time of the standard, CCP and/or PR inspection. These inspections are scheduled.
    • Complaint This is an unannounced inspection conducted as a result of a complaint received by a local health department. The specifics of the complaint will be evaluated and discussed with the person in charge of the facility.