Holy Ghost Brotherhood of Charity

Inspector notes: The food-contact surfaces of equipment and utensils were not sanitized. The required utensil surface temperature of 160 degrees Fahrenheit was not achieved during the sanitizing cycle of the bar dishwasher as evidenced by the failure of the thermolabel (temperature indicator) affixed to the surface of a utensil to turn black. Service call placed. 3-bay sink is to be utilized to wash, rinse, and sanitize, or paper products used until dishwasher is reaching proper sanitizing temperature.

Inspector notes: Spray bottle used for storing chemicals taken from bulk supplies was not marked with the common name of the chemical.

Inspector notes: The establishment does not employ a full-time, on-site manager certified in food safety at all times when time temperature control for safety (TCS) food is being prepared, handled, and/or served. Employee(s) are to register in, and successfully complete, approved course in food safety management.

Inspector notes: The door to the outside, located in the back of the kitchen, is not tight-fitting. Outer openings of a food establishment must be protected against the entry of insects and rodents by tight-fitting doors.