A professionally operated commercial kitchen. Operator is knowledgeable, responsive, and personable. Facility is clean, well stocked, with good lighting and ventilation. No deficiencies noted at inspection.
HACCP records review:
*HACCP plan (will check with school kitchens manager to see if there is a signature sheet somewhere)
*temp logs for freezers
*temp logs for coolers
*temp logs for milk coolers
*temp log for teachers cooler
*thermometer calibration record
*cook log
Note: no cooling log is needed. This facility does not cool any foods, even ambient. All vegetables are cold-held before processing.
A full school facility inspection was also conducted. Inspection found:
*several of the handsinks in student bathrooms use push-handles which do not continue running long enough for proper handwashing. Adjust faucets so that one pressing of the handle will produce 20 seconds of continuous water flow from each side of the faucet (hot and cold), or replace the faucet with standard hot and cold valves.
*combo sink/water fountain that is present in some classrooms should be cleaned to eliminate mold and pink scum around water contact areas.
No violation noted during this evaluation. | 02/01/2016 | Routine | |
* Facility is well-maintained, organized, and clean. Great job!
No violation noted during this evaluation. | 09/14/2015 | Routine | |
* Discard all leftover TCS foods from breakfast or lunch service. Items should be thrown away as part of using time as a control on the hot/cold lines and the pass-thru units after service is over or at 4 hours, which ever comes first.
* Facility is well maintained, cleaned, and organized.
- Critical: Time as a Public Health Control* (corrected on site)
Observation: Sausage and chicken patties from breakfast service were observed being saved to freeze and reuse at a later date and after being time controlled on the hot line at 118F and 123F.
Correction: Discard food that is not cooked and served or served if ready-to-eat within 4 hours from the point in time when the food is removed from temperature control. PIC will discard any leftover time as a public health controlled TCS food items from the time controlled hot or cold lines and the time controlled pass-thru hot box and pass-thru cooler units.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: The Hobart dishmachine door front is in poor repair and leaks water out both lower corners.
Correction: Repair or replace the door sealings/gaskets in accordance with the manufacturer's specifications.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: Dry storage room shelving was observed in a condition that prevents necessary maintenance and easy cleaning. Paint is chipping and shelves are in need of being sealed or sanded down and sealed.
Correction: Repair the storage shelves to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability per Part IV, Article 1 and 2 of this chapter. If unable to repair the shelves, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
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03/02/2015 | Routine | |
Notes:
*Do not store employee food and beverages in the refrigerators and coolers where food served to the students is stored. Either have a designated employee shelf in one particular refrigeration unit or have a designated employee refrigerator.
*All mops, brooms, etc need to be stored at least 6 inches off the floor.
*Have the Hobart repair technician check the built in thermometer for the rinse cycle of the high temp dish machine. It was reading 195 degrees but only reaching about 180 degrees.
- Critical: Eating, Drinking, or Using Tobacco*
Observation: In use, unapproved, or open drinking containers (water bottles, soda bottles, etc. with twist off lids) stored in a manner that may contaminate food, food contact surfaces or utensils.
Correction: Employees may drink from a closed beverage container if the container is handled to prevent contamination of (1) The employee's hands (2) The container and (3) Exposed food clean equipment, utensils, and linens and unwrapped single-service and single-use articles.
- Food Storage Containers - Identified with Common Name of Food
Observation: Unlabeled food containers.
Correction: Label working containers with the common name of its contents. Consumers may be allergic to certain foods or ingredients. The mistaken use of an ingredient when the consumer has requested that it not be used may result in severe medical consequences. Liquid foods and granular foods may resemble cleaning compounds. The mistaken use of food from an unlabeled container could result in chemical poisoning.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: All milk in the Delfield milk cooler was found cold holding at improper temperatures.
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below. This cooler is in need of repair or replacement.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking*
Observation: The prepared ready-to-eat (RTE) food in the refrigeration unit is not properly dated for disposition.
Correction: Mark the name and "consume by" date on the container of RTE foods at the time of preparation if the food is to be held for more than 24 hours. If the food is held at 41°F or below the food shall be served or sold within 7 calendar days. Some harmful bacteria continue to grow even at refrigeration temperatures so limiting the amount of time in storage limits the amount of growth allowed for these bacteria.
- Nonfood Contact Surfaces
Observation: The interior of the microwave is rusted and no longer easily cleanable.
Correction: Discard or replace this item.
- Equipment - Good Repair and Proper Adjustment
Observation: Shleving in the dry storage room was observed in a condition that prevents necessary maintenance and easy cleaning. Shelving was painted wood that does not allow for good air circulation. Not enough shelving was present to allow for storage of all items at least 6 inches off the floor.
Correction: Repair the shelving to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability per Part IV, Article 1 and 2 of this chapter. If unable to repair the shelving, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter. Suggest addition of wire metal shelving to allow for all items to be stored properly and also replacement of the wood with wire shelving as soon as possible.
- Refuse Outside Receptacles
Observation: The refuse container located outside the establishment is leaking from what appears to be underneath, possibly due to a hole in the bottom of the container.
Correction: Replace the outside refuse container with one that does not leak to prevent odors and possible pest/insect issues.
- Lighting, Intensity
Observation: Less than 10 foot candles of light was noted in the mop/chemical closet.
Correction: Provide at least 10 foot candles at a distance of 30 inches from the floor in the walk-in refrigeration units, dry storage areas and in other areas and rooms during periods of cleaning.
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09/05/2014 | Routine | |
No violations, keep up the good work. Also conducted a School Sanitation Survey & Inspection Report. Again no problems, Keep up the good work.
No violation noted during this evaluation. | 08/27/2013 | Risk Factor | |
Conducted a HACCP Verification Summary
No violation noted during this evaluation. | 02/21/2013 | Critical Procedures | |
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