Sumner-Fredericksburg Middle School, 300 E Main, Fredericksburg, IA 50630 - inspection findings and violations
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Inspection findings | Inspection date | Type |
|---|
- Ambient air and water temperature measuring devices are accurate to ±1.5°C or ±3°F and are designed to be easily readable
Observation:The liquid in the salad bar thermometer has separated, and is no longer able to accurately measure temperatures.
|
05/12/2015 | Regular |
- Test kit provided and used to measure sanitizing solution concentration
Observation:There are no quaternary ammonium test papers to monitor concentration of quat sanitizer.
- Commercially processed, Ready to eat foods reheated to 135°F of above for hot holding within 2 hours
Observation:Observed baked beans reheating in steam table - temperature of the food ranged from 127 to 130 degrees. Pan transferred to stove top to reheat, corrected on site.
- Mechanical warewashing equipment, hot water sanitizing temperatures
Observation:The water temperature reaching the dishes in the dishwashing machine was not at 180 degrees or above. The temperature gauge showed that the water temperature in the machine was above 180 degrees. Closer inspection of the machine revealed that all the curtains were removed, thus causing the water to vaporize before it came into contact with the dishes and utensils. The curtains were replaced, water did then properly sanitize the dishes and utensils. Corrected on site.
- PHF/TCS foods maintained at 41°F or below, except during preparation, cooling, cooling, or when time is used as a public health control
Observation:Observed coleslaw in salad bar was 45-47 degrees. The slaw was made fresh at the elementary school this morning and transported to this establishment - the temperature was not verified before placing into salad bar. Transferred to refrigerator to complete the cooling process - corrected on site.
|
05/14/2014 | Routine |
- Fruits and vegetables that are cooked to hot holding are cooked to 135°F
- Clean condition-hands and arms
|
10/02/2013 | Routine |
- Bare hand contact with ready to eat foods
Observed employee washing and coring tomatoes with bare hands - corrected.
- Test kit provided and used to measure sanitizing solution concentration
There are no test papers for monitoring quat sanitizer concentration.
|
05/09/2013 | Routine |
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