The purpose of this visit was to conduct a risk-factor assessment.
No violation noted during this evaluation. | 03/08/2016 | Risk Factor | |
The purpose of this visit was to conduct a risk-factor assessment which turned in to a routine inspection.
NOTE: Provide a service receipt for McCall 2-DR Upright refrigerator with in 7 days.
- Equipment / Good Repair / Operation
Observation: The following refrigeration unit is not operating properly and is unable to maintain cold food at or below 41°F: McCall 2-DR UR (49/47F) (Initial/Final). Observed the thermostat temperature at 40F outside the unit, but the ambient air temperature is measured at 47F.
Correction: Repair/adjust the unit so it is able to maintain foods at or below 41°F. Do not use the unit to store potentially hazardous foods while it is not operating properly. Provide a service receipt to the Health Department with in 7 days.
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09/10/2015 | Routine | |
The purpose of this visit was to conduct a routine inspection.
No violation noted during this evaluation. | 02/25/2015 | Routine | |
The purpose of this vivist was to conduct a risk factor assessment. Quaternary ammonium sanitizer conentration: 3 vat sink/wiping cloth bucket: 250/300
No violation noted during this evaluation. | 09/05/2014 | Risk Factor | |
The purpose of this inspection was to conduct a routine risk evaluation. Quaternary ammonium sanitizer in 3 vat sink: 250 ppm. Sanitizer concentration in wiping cloth buckets #1
- Critical: Quaternary Ammonium Compound Sanitizer Solution Concentration per Use Directions (corrected on site)
Observation: When tested, the quaternary ammonium compound-based sanitizing solution was observed to be at a concentration less than what is required for effective sanitization of food-contact surfaces of equipment and utensils. Observed the sanitizing solution in two wiping cloth buckets with a concentration <150 ppm total quaternary ammonium compound.
Correction: The quaternary ammonium sanitizer used in this facility shall have a minimum concentration of 150 ppm and a maximum concentration of 400 ppm based on the manufacturer's use directions and use of the appropriate test kit. NOTE: PIC had sanitizer solution in wiping cloth buckets replaced with sanitizer at required concentration.
- Handwashing Sink / Mix Valve or Combination Faucet , Water at 100°F (corrected on site)
Observation: Water from the handwashing sink at @LOCATION@ was measured at a temperature less than 100°F. NOTE: Hot water was turned off due to leak in handsink trap. Sink in bathroom was only functional handsink at the start of the inspection.
Correction: A handwashing sink shall be equipped to provide water at a temperature of at least 100°F through a mixing valve or combination faucet. NOTE: Custodian restored hot water to handsink during the inspection. Bucket currently under leaking trap will be used to collect water. PIC will have bucket emptied as often as necessary to prevent overflow or excessively heavy bucket.
- Plumbing / Maintained in Good Repair
Observation: Plumbing connections under the kitchen handsink are leaking from the trap..
Correction: A plumbing system shall be maintained in good repair. NOTE: PIC provided work order number for the repair during the inspection.
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01/27/2014 | Routine | |
The purpose of this visit was to conduct a risk factor evaluation. Quaternary ammonium sanitizer in 3 vat sink/wiping cloth buckets: 200/250,250.
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (corrected on site)
Observation: The following food item(s) were observed cold holding at improper temperatures using a calibrated food temperature measuring device: individual yogurt/cheese stick in Mccall UR cooler: 44/50 degrees F., cooked chicken on salad serving line (3x) 53/54/49 degrees F.
Correction: Potentially hazardous foods (time/temperature control for safety food) shall be held cold at a temperature of 41°F or below unless the permit holder is using "time as public health control" as specified under 3-501.19 to limit bacteria growth. NOTE: All potentially hazardous foods in cooler determined to be out of temperature <3 hours and were relocated to freezer for quick chill
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09/10/2013 | Risk Factor | |
The purpose of this visit was to conduct a routine risk evaluation. No violations noted. PIC advised hot water provided by school boiler. Quaternary ammonium concentration 3 vat/ wiping cloth bucket: 250/200 ppm. PIC advised milk containers rotated from kitchen to serving line Bev Air coolers as necessary to maintain milk temperature 41 degrees F or below.
No violation noted during this evaluation. | 03/14/2013 | Routine | |
The purpose of this visit is to conduct a risk factor assessment.
Remember to wash hands before putting gloves on.
- Critical: Handwashing / When to wash hands (corrected on site)
Observation: A food employee failed to wash his or her hands before engaging in food preparation, after touching bare human body parts, after coughing, sneezing, eating, after handling soiled utensils, or after engaging in any activity that could contaminate the hands. OBSERVED EMPLOYEE TOUCH HAIR WITH BARE HANDS THEN PUT GLOVES ON WITHOUT WASHING HANDS BEFORE PUTTING GLOVES ON.
Correction: ALL food employees shall wash their hands OFTEN especially after handling trash, using the restroom, handling raw meats, handling soiled equipment and utensils, BEFORE putting on clean gloves, etc. Proper handwashing frequencies will aid in the reduction of foodborne illness. PERSON IN CHARGE WAS DIRECTED TO TELL EMPLOYEE TO DISCARD GLOVES AND WASH HANDS BEFORE PUTTING NEW GLOVES ON.
- Critical: Eating, Drinking, or Tobacco Use / Proper Food Employee Drinking Containers (corrected on site)
Observation: Open drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils. OBSERVED OPEN CONTAINER AT SELF SERVICE LINE.
Correction: Food employees may have beverages in the kitchen areas as long as they are covered and consumed through a straw and stored in a manner that will prevent contamination to food, equipment, utensils, linens, and single service items. EMPLOYEE COVERED BEVERAGE.
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12/03/2012 | Risk Factor | |
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