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File: aabnw_01.txtSUBJECT: UNSATISFACTORY RATING ON DINING HALL SUMMARY: INSPECTION OF RIYADH "SHITE CAMEL" DINING FACILITY FINDS 3 FOOD-RELATED DISCREPANCIES. RATED UNSATISFACTORY FROM:. SGPM (TSgt Hammock) 23 Oct 90 SUBJ: Unsatisfactory Sanitary Rating - White Camel Dining- Hall TO:- 56 TAC Hosp/SG 4409 CSG/CC 4409 CSG/SV In Turn t. A routine sanitary evaluation was performed at the Whith Camel Dining Hall on 21 October 1990 by A1C Linda M. Litvak from Environmental Health. The facility was rated unsatisfactory for the following reasons: a. The temperature of the Salisbury steak was 134� degrees F. and the chicken was 128� degrees F. All hot food items must be heated to an internal temperature of 140� degrees F. to effectively discourage bacterial growth. b. The temperature of the wash water in the three compartment sink was 90� degrees F. Wash water must be maintained between 120-130� degrees F. to adequately wash food contact surfaces. The rinse water was 120� degrees F. It must be between 140-150 degrees F. to effectively clean food contact surfaces. c. A bucket of water with wiping towels had no chlorine residual present. Wiping cloths must be stored in water containing at least 50 ppm chlorine to sanitize food contact surfaces. 2. A reinspection was conducted on 22 October 1990 by TSgt Teresa-L. Hammock and SSgt Robert L. Rose from Environmental Health. All discrepancies had been corrected. We discussed proper 'dishwashing techniques with the dining hall supervisor. Environmental Health personnel will continue to emphasize proper sanitation measures through daily walk through inspections and formal bi-weekly inspections. l@(6)] DANIEL A. DENOON, Maj, USAF, BSC Chief, Environmental Health
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