New construction plans were submitted and approved.
More handwashing sinks will be added in the new construction.
- Handwashing Sinks/Numbers and Capacities (repeated violation)
Observation: There are not an adequate number of handwashing sinks necessary for the convenient use by employees.
Correction: At least 1 handwashing sink, a number of handwashing sinks necessary for their convenient use by employees in food preparation, food dispensing, warewashing areas, and in, or immediately adjacent to toilet rooms
- Sanitizers, Criteria/Chemicals for Food Contact Surfaces (corrected on site)
Observation: The sanitizer concentration in the sanitizer buckets and the 3 compartment sink were above 50-100 PPM (observed at 200 PPM++).
Correction: Chemical sanitizers and other chemical antimicrobials applied to food-contact surfaces shall meet the requirements specified in 40 CFR 180.940 Tolerance exemptions for active and inert ingredients for use in antimicrobial formulations (food-contact surface sanitizing solutions). Chemical sanitizers are included with poisonous or toxic materials because they may be toxic if not used in accordance with requirements listed in the Code of Federal Regulations (CFR). Large concentrations of sanitizer in excess of the CFR requirements can be harmful because residues of the materials remain. The CFR reference that is provided lists concentrations of sanitizers that are considered safe.
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03/01/2016 | Routine | |
The school will be remodelling next summer.
*The school kitchen does not have enough handwashing sinks*
*Visually monitor the refrigerator temperatures after each lunch period.
- Time/Temperature Control for Safety Food, Cold Holding (corrected on site)
Observation: Improper cold holding of the yogurt(51ºF) and the salads(54ºF) the Federal display refrigerator. Paper was observed blocking the air vents.
Correction: Except during preparation, cooking, or cooling, or when time is used as the public health control as specified under section 3-501.19, and except as specified under paragraph (B) of this section, time/temperature control for safety food shall be maintained at 5ºC (41ºF) or less. Bacterial growth and/or toxin production can occur if time/temperature control for safety food remains in the temperature "Danger Zone" of 5ºC to 57ºC (41ºF to 135ºF) too long. Up to a point, the rate of growth increases with an increase in temperature within this zone. Beyond the upper limit of the optimal temperature range for a particular organism, the rate of growth decreases. Operations requiring heating or cooling of food should be performed as rapidly as possible to avoid the possibility of bacterial growth.
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09/14/2015 | Risk Factor | |
- Critical: Time/Temperature Control for Safety Food, Hot Holding (corrected on site)
Observation: Omelletes hot holding at the improper temperatures of 98-115 F in the "Metro" heated cabinet. The unit was adjusted to a hotter setting.
Correction: Except during preparation, cooking, or cooling, or when time is used as the public health control as specified under section 3-501.19, and except as specified under paragraph (B) of this section, time/temperature control for safety food shall be maintained at 57ºC (135ºF) or above, except that roasts cooked to a temperature and for a time specified in paragraph 3-401.11(B) or reheated as specified in paragraph 3-403.11(E) may be held at a temperature of 54ºC (130ºF) or above. Bacterial growth and/or toxin production can occur if time/temperature control for safety food remains in the temperature "Danger Zone" of 5ºC to 57ºC (41ºF to 135ºF) too long. Up to a point, the rate of growth increases with an increase in temperature within this zone. Beyond the upper limit of the optimal temperature range for a particular organism, the rate of growth decreases. Operations requiring heating or cooling of food should be performed as rapidly as possible to avoid the possibility of bacterial growth.
- Critical: Time/Temperature Control for Safety Food, Cold Holding (corrected on site)
Observation: Individual packages of cream cheese cold holding at the improper temperatures of 45 F inside the "Federal" display case refrigerator. A service call to repair/adjust the unit to maintain foods at 41 F was made during my inspection.
Correction: Except during preparation, cooking, or cooling, or when time is used as the public health control as specified under section 3-501.19, and except as specified under paragraph (B) of this section, time/temperature control for safety food shall be maintained at 5ºC (41ºF) or less. Bacterial growth and/or toxin production can occur if time/temperature control for safety food remains in the temperature "Danger Zone" of 5ºC to 57ºC (41ºF to 135ºF) too long. Up to a point, the rate of growth increases with an increase in temperature within this zone. Beyond the upper limit of the optimal temperature range for a particular organism, the rate of growth decreases. Operations requiring heating or cooling of food should be performed as rapidly as possible to avoid the possibility of bacterial growth.
- Handwashing Sinks/Numbers and Capacities (repeated violation)
Observation: There are not an adequate number of handwashing sinks necessary for the convenient use by employees. There is no handwashing sink within 25 feet from the serving counter.
Correction: At least 1 handwashing sink, a number of handwashing sinks necessary for their convenient use by employees in food preparation, food dispensing, warewashing areas, and in, or immediately adjacent to toilet rooms
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09/08/2014 | Risk Factor | |
OSHA Norovirus Fact Sheet was left with the person in charge.
- Wiping Cloths, Use Limitation (corrected on site)
Observation: Wiping cloth observed stored in a chlorine sanitizer concentration that was below 50 ppm.
Correction: Cloths in-use for wiping counters and other equipment surfaces shall be: (1) Held between uses in a chemical sanitizer solution at a concentration specified under section 4-501.114
- Handwashing Sinks/Numbers and Capacities (repeated violation)
Observation: There are not an adequate number of handwashing sinks necessary for the convenient use by employees. Handsink unavailable in the service line area.
Correction: At least 1 handwashing sink, a number of handwashing sinks necessary for their convenient use by employees in food preparation, food dispensing, warewashing areas, and in, or immediately adjacent to toilet rooms
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03/14/2014 | Routine | |
The white bean salad is served cold at 41 F or below.
I recommend storing the cans of beans in the walk in cooler the night before to reduce the cooling time.
- Critical: Handwashing Sinks/Numbers and Capacities (repeated violation)
Observation: There are not an adequate number of handwashing sinks necessary for the convenient use by employees.
Correction: At least 1 handwashing sink, a number of handwashing sinks necessary for their convenient use by employees in food preparation, food dispensing, warewashing areas, and in, or immediately adjacent to toilet rooms
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09/05/2013 | Risk Factor | |
The light bulb is burnt out in the walk in freezer by the office. Maintenance work order was requested before the inspection.
ES poster given to the CFM
- Critical: Packaged and Unpackaged Food-Separation, Packaging, and Segregation/Preventing Food and Ingredient Contamination (corrected on site)
Observation: Raw shell eggs observed over ready to eat foods in the walk in cooler.
Correction: Food shall be protected from cross contamination by separating raw animal foods during storage, preparation, holding, and display from: (a) Raw ready-to-eat food including other raw animal food such as fish for sushi or molluscan shellfish, or other raw ready-to-eat food such as fruits and vegetables, and (b) Cooked ready-to-eat food.
- Critical: Handwashing Sinks/Numbers and Capacities (repeated violation)
Observation: There are not an adequate number of handwashing sinks necessary for the convenient use by employees.
Correction: At least 1 handwashing sink, a number of handwashing sinks necessary for their convenient use by employees in food preparation, food dispensing, warewashing areas, and in, or immediately adjacent to toilet rooms
- Handwashing Cleanser, Availability (corrected on site)
Observation: A supply of hand cleaning liquid, powder, or bar soap is not provided at the kitchen handwashing sink.
Correction: Each handwashing sink or group of 2 adjacent handwashing sinks shall be provided with a supply of hand cleaning liquid, powder, or bar soap.
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03/05/2013 | Routine | |
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