- Critical: Employee Health Policy Requirements (corrected on site)
Observation: Through conversation and/or review of written policy, it was determined that the establishment's employee health policy (EHP) is not compliant with the Food Code because: manager was unsure of exclusion time for a food handler diagnosed with one of the BIG 6 illnesse (policy discussed)
Correction: Create and implement an EHP that: 1) requires employees to report certain symptoms (vomiting, diarrhea, jaundice, sore throat with fever, or a lesion/infected wound) and illnesses (Norovirus, Hepatitis A, Salmonella Typhi, Salmonella, E. coli, or Shigella)
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03/17/2016 | Risk Factor | |
This visit was made to conduct a routine food safety evaluation. I observed excellent handwashing by food employees. Thank you. The following issues require attention:
1. Please ensure that there are signs or stickers reminding staff to wash their hands in the lavatories used by food employees. Stickers were provided to the Person in Charge.
Note: Observed that the lids on the waste receptacles outside are not in good condition and do not fit tightly over the containers, however a school employee and the Person in Charge informed me that new receptacles have been ordered and are scheduled to be in place by the end of October. Thank you.
*Repeat Observations are Subject to Civil Penalty
- Refuse / Cover Receptacles / Outdoors / Tight-Fitting Lids
Observation: Observed that the lids on the outside receptacles are not in good condition and do not fit tightly.
Correction: Receptacles and waste handling units for refuse, recyclables, and returnables shall be kept covered with tight fitting lids or doors if kept outside the food establishment. School employee informed us that they will be receiving new waste receptables by the end of the October.
- Handwashing Signage at Handwashing Facilities Required (corrected on site)
Observation: Observed that there are no signs or posters that notify food employees to wash their hands in the lavatories used by food employees. No signs in the two staff bathrooms used by the food employees.
Correction: Provide a sign or poster at all handwashing lavatories used by food employees to notifiy them to wash their hands. Handwashing reminder stickers provided to Person in Charge.
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09/22/2015 | Routine | |
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (corrected on site)
Observation: The following food item(s) were measured at improper temperatures: milk (in milk cooler).
Correction: Potentially hazardous foods (time/temperature control for safety food) shall be held cold at a temperature of 41°F or below.(milk cooler not operating properly) Milk moved to another refrigeration unit
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06/10/2015 | Routine | |
No violations observed.
I observed good handwashing!
No violation noted during this evaluation. | 03/27/2015 | Routine | |
| No violation noted during this evaluation. | 12/11/2014 | Routine | |
- Critical: Hands and Arms / Cleaning Procedure (corrected on site)
Observation: Observed food employees using improper handwashing procedures (employee did not use paper towel to turn off faucet)
Correction: ALL food employees shall wash their hands in the following manner: 1) remove and discard used gloves, 2) turn on warm water at the hand sink, 3) rinse hands/arms with warm water, 4) lather hands/arms with soap and scrub for at least 20 seconds, 5) rinse hands/arms with warm water, and 6) dry hands/arms with paper towels and then turn off the water at the hand sink using the paper towel. Effective handwashing will aid in the reduction of foodborne illness and is an important part of the food employee training program.
- Equipment / Good Repair / Operation
Observation: The following mechanical refrigeration unit is not currently operating as required to cold hold food at a temperature of 41°F or less: milk box (door is broken and unit is not holding temperature)
Correction: Refrigerators shall be capable of holding foods at a temperature of 41°F or below. Repair the unit(s) immediately. Foods exposed to temperature abuse for over 2 hours shall be discarded, otherwise, the foods shall be stored in properly operating refrigerators.
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09/23/2014 | Routine | |
This visit was made to conduct a training inspection. There were no risk-factor/public health intervention violations observed.
No violation noted during this evaluation. | 06/12/2014 | Training | |
no violations
No violation noted during this evaluation. | 05/16/2014 | Risk Factor | |
- Critical: Employee Health Policy Requirements (corrected on site)
Observation: Through conversation and/or review of written policy, it was determined that the establishment's employee health policy (EHP) is not compliant with the Food Code because: no emp. health policy present. Gave new form.
Correction: Create and implement an EHP that: 1) requires employees to report certain symptoms (vomiting, diarrhea, jaundice, sore throat with fever, or a lesion/infected wound) and illnesses (Norovirus, Hepatitis A, Salmonella Typhi, E. coli, or Shigella)
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02/05/2014 | Risk Factor | |
The following items require attention:
1. Unnecessary persons shall not be allowed in the food preparation, food storage, or warewashing areas in order to prevent contamination of exposed food, clean equipment, utensils, and single-service articles.
Repeat violations shall be subject to civil penalties.
Food employees and the Certified Food Manager were very helpful and knowledgeable.
- Duties / Restrict Unauthorized Personal (corrected on site)
Observation: Observed a teacher/employee walk through the kitchen in order to purchase food from cashier and then walk back out of the kitchen.
Correction: Persons unnecessary to the food establishment operation are not allowed in the food preparation, food storage, or ware washing areas of the commercial establishment. Only approved tours or brief visits may be authorized by the Person in Charge or certified food manager is steps are taken to ensure that exposed food, clean equipment/utensils, clean linens, and single service items are protected from contamination. Corrected by discussing with the Certified Food Manager the necessity of reducing the amount of unauthorized traffic through the kitchen.
- Critical: Air Gap Design Standard, Not Less than 1'
Observation: An air gap between the water supply outlet and the flood rim level at the mop sink is not observed. Hose connected to faucet draining directly into sink basin, hose lenght is past the flood rim level (curled down to sink basin). As per Certified Food Manager, the janitor uses the mop sink for floor maintenance.
Correction: An air gap between the water supply inlet and the flood level rim of the plumbing fixture, equipment, or nonfood equipment shall be at least twice the diameter of the water supply inlet and may not be less than one inch. Please inform janitor to remove hose from faucet after use to provide an adequate air gap.
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09/16/2013 | Routine | |
This visit was conducted to complete a routine food safety evaluation. At the time of the visit no food handling was occurring due to the school's early release.
No violation noted during this evaluation. | 02/15/2013 | Routine | |
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