UNSATISFACTORY RATING ON DINING HALL

File: aabai_01.txt
Page: 01
Total Pages: 1
SUBJECT:  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