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File: aabai_01.txtSUBJECT: UNSATISFACTORY RATING ON DINING HALL FROM: SGPM (TSgt Hammock) 23 OCT 90 SUBJ: Unsatisfactory Sanitary Rating - Oasis Dining Hall TO: 56 TAC HOSP/SC 4409 CSG/CC 4409 CSG/SV IN TURN 1. A routine sanitary evaluation was performed at the Oasis Dining Hall on 21 October 90 by A1C Linda M. Litvak from Environmental Health. The facility was rated unsatisfactory for the following reasons: a. The temperature of the salisbury steak on the serving line was 125.F. All hot food items must be heated to an internal temperature of 140�F to effectively discourage bacterial growth. b. Workers were observed using tide detergent to prewash trays. Tide was also used as a dishwashing chemical in the diswashing machine. c. The rinse temperature of the three compartment sink used to wash pots and pans was 125 F. Rinse temperatures must be between 140 - 150 F to be effective. d. A meat slicer had dried food particles adhering to it. All large equipment must be cleaned and sanitized after use. e. Food items (ground beef and turkeys),were being thawed at room temperature on pallets. All frozen items shouId be tempered in a refrigeration unit to prevent potential cross-contamination and bacterial growth. 2. A reinspection was conducted on 22 October 90 by TSgt Teresa L. Hammock and SSgt Robert L. Rose from Environmental Health. Most major discrepancies had been corrected. Dishwashing techniques need continued emphasis. We discussed proper dishwashing techniques with MSgt Sansone (Dining Hall Superintendent). Environmental Health personnel will continue to emphasize proper sanitation measures through daily walk-through inspections and formal bi-weekly inspections. [(b)(6)] DANIEL A. DENOON, MAJ, USAF, BSC Chie, Environmental Health
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