EHS spoke earlier this morning with district food service supervisor and later this morning with kitchen manager to get additional information for status or repairs - etc. Most items fixed or improved, except walk in refrigerator shelving - due to time to unload and take out to clean - EHS will spot check within 10 days.
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (repeated violation)
Observation: Shelving in walk in refrigerator with build up of ? mildew in some places, could get into food.
Correction: Staff working on moving food items to alternate shelving when time is available. Discussed with manager, call when completed, and EHS will document or spot check within 10 days. Clean as soon as possible when unit at low stockage - no back up refrigeration present - and assess condition for missing coating and rust. If shelving not smooth and cleanable, replace or repair. Notify EHS of status.
- Nonfood-Contact Surfaces - Corrosion Resistant/Nonabsorbent (repeated violation)
Observation: Dishmachine racks are in very poor condition with plastic eroded and holes present in some racks.
Correction: Assess racks and replace all racks in poor condition.
- Equipment - Good Repair and Proper Adjustment (corrected on site)
Observation: Equipment maintenance status discussed: 1 reach in refrigerator with compressor that is out - uncertain if it will be repaired. 1 reach in refrigerator repaired 27 Oct 15. Hot box repaired same date.
Correction: Product used in other school system to absorb moisture in walk in units - designed for food service equipment not a contamination risk - suggest using in walk in refrigerator.
- Ventilation Systems - Cleaning Ventilation Systems - Nuisance and Discharge Prohibition (corrected on site)
Observation: Ventilation system cleaned 28 October 15.
Correction: Keep ventilation in good condition.
- Pests - Controlling Pests* (corrected on site)
Observation: Dry storeroom cleaned by staff within a week after last visit 23 September 15 with no new signs of rodents.
Correction: Continue monitoring room in case rodents get into facility.
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11/03/2015 | Follow-up | |
Overall excellent sanitation, with some maintenance and facility issues that must be addressed. Observed good handwashing and glove use, overall good food temperatures - with food in bottom of reach through hot box below temperature - and good storage. Excellent cleanliness with sanitizer in place at 200 ppm Cl and used. Good employee health knowledge. Evidence of rodents in storage area - seen and discussed immediate actions to take.
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation*
Observation: Shelving in walk in refrigerator with build up of ? mildew in some places, could get into food.
Correction: Clean as soon as possible when unit at low stockage - no back up refrigeration present - and assess condition for missing coating and rust. If shelving not smooth and cleanable, replace or repair. Notify EHS of status.
- Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site)
Observation: Beef Macaroni hot holding in bottom of reach through hot box checked at 117, 126, and 116 F for about 20 minutes. Per staff hot box was preheated prior to placing food prepared this morning in unit. Doors to unit stick on latches and door slightly open when food checked.
Correction: Beef Macaroni reheated in large skillet by steam - checked at > 177 and 168 x 15 secs stem temperatures. Food temperatures taken by EHS thermocouple calibrated at 32.1 F. Have maintenance done for unit.
- Nonfood-Contact Surfaces - Corrosion Resistant/Nonabsorbent
Observation: Dishmachine racks are in very poor condition with plastic eroded and holes present in some racks.
Correction: Assess racks and replace all racks in poor condition.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: The following noted:
2 commercial reach in refrigerators out of order (since last year)
Hot box with food not holding at 135 ? doors sticking / must carefully push to close
Walk in refrigerator floor rusting / Drips of condensate present along seam near walk in freezer (not contamination risk due to location)
Correction: Repair or replace equipment to provide working cold and hot holding. Product used in other school system to absorb moisture in walk in units - designed for food service equipment not a contamination risk - suggest using in walk in refrigerator.
- Ventilation Systems - Cleaning Ventilation Systems - Nuisance and Discharge Prohibition
Observation: Overhead ventilation duct covers with dark areas possibly mildew.
Correction: Clean covers and ensure ventilation system is cleaned if not done at least annually / no less than ventilation system technical manual recommends.
- Pests - Controlling Pests*
Observation: Mouse droppings noted in two drawers with paperwork etc. and hot pads in one. Bags of rice in dry storeroom with mouse droppings and hole in bag. Corner of ceiling tile missing - tile replaced after hole present in same location.
Correction: Discard rice. Clean areas noted. Clean hot pads before use. Ensure all cans wiped before opened. Discard any bagged or boxed product with evidence of mice - droppings, dark spots, holes in container with product debris noted etc. Contact pest control for surveillance and treatment provide copy of record - please ensure overhead area is checked and trapping or other extermination done. Take all products from cardboard boxes - that provide hidden harborage. Obtain and use SEALABLE Rubbermaid or tupperware to store items such as poptarts and small boxes of cereal. Store cans directly on shelving. Seal any other holes etc. identified by certified pest control operator. Keep EHS apprised of status. Follow up assessment in one month - sooner for any evidence of heavy infestation.
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09/23/2015 | Routine | |
Overall excellent. Observed good handwashing, good food temperatures and storage. Steam tables empty, but boiling. Sanitizer in place at 200 ppm Cl and used. Good employee health knowledge.
- Food - Miscellaneous Sources of Contamination
Observation: Refrigerator shelving rusting, coating peeling and need cleaned.
Correction: Wipe shelving to remove any debris or mildew. Repair or replace shelving to prevent rust or coating from getting into food. If new coating is placed on shelving ensure food grade material is used.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (corrected on site)
Observation: Opened commercial food and prepared sauce not labeled with date labels.
Correction: Ensure all leftovers are date labeled and discarded if not used within 7 days with the date of preparation counted as day 1. Food items voluntarily discarded as staff stated items 7 days old.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: 1) Walk in refrigerator ceiling middle seam and floor rusting. 2) 2 door reach in refrigerator out of order.
Correction: 1) Repair unit during school off season. When repairing ceiling, ensure food grade coating is used. 2) Repair or replace RIR.
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01/29/2015 | Routine | |
Overall excellent staff practices with good handwashing, glove use, and eating / drinking seen. Good employee health knowledge. Facility overall clean, food contact surfaces sanitized with 100 ppm Cl. Two new stoves present that do not work, pending replacement. One additional set of wires present that will not be used. Ensure additional set of wires is removed. Need for walk in refrigerator and walk in freezer repairs discussed with food service supervisor. Contact EHS with status of walk in units, either poor or repaired.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Chicken and tuna salad held in reach through refrigerator for 24 hours checked at 52 and 59 F with EHS thermocouple, calibrated at 31.9 F.
Correction: Chicken and tuna salad voluntarily discarded during inspection. Only other food present, salads, with a maximum time of 2 hr 15 minutes from preparation till last meal. Discard any remaining salad at the end of the meal period. Call for unit repair. Do not store any foods in the reach through unit. Generally reach through units are poor for food storage and used only for easy access cold holding during meal periods. Discussed Foods placed in the unit at 41 F or below, and held for well under 4 hours, to allow cooling time ok to keep. Any foods above 41 F when placed in the unit (just prepared items) must be discarded at the end of the meal period. Contact EHS when unit repaired.
- Equipment - Good Repair and Proper Adjustment
Observation: 1) *Walk in refrigerator with water on the floor and some dripping from the ceiling. Walk in freezer with ice coming from pipe under the fan and frozen stream of water going down the shelving under the fan unit.
2) 2 door reach in refrigerator out of order.
3) 2 door reach in refrigerator currently used for non potentially hazardous foods checked at 43 F.
4) Reach through refrigerator cold holding foods in the 50's.
Correction: 1) Ensure walk in units are repaired right away. Contact EHS when repairs are completed. Discussed with manager, carefully cover all foods in the walk in refrigerator even cooling foods to prevent contamination. Carefully monitor both units by checking food temperatures with calibrated thermocouple and touching foods in freezer to ensure foods remain frozen solid. If repairs not done right away, possibly reorganize freezer to store raw product under ready to eat (the same way refrigerators are organized to prevent contamination). Contact EHS if units break down.
2) Repair 2 door reach in refrigerator.
3) Have maintenance done on 2 door reach in refrigerator.
4) Repair reach through refrigerator (food in this unit can be managed by time until other units are repaired if all refrigeration cannot be repaired at the same time.)
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
Observation: 1) Vent cover and ceiling around vent dusty. 2) Corners of dry storeroom with some build up of debris. One spot on floor with mildew, 6-7 cans beginning to rust. 3) Inside of ice machine and drain need cleaned. 4) Floor drains/sinks need cleaned.
Correction: 1) Clean vents and ventilation system when kitchen is closed. 2) Clean dry storeroom corners. *Have humidity in room checked and if high take measures to reduce humidity. 3) Ensure ice machine is cleaned and sanitized as directed in the technical manual now and routinely, normally at least once per month. 4) Clean floor sinks and drains now and routinely.
- Plumbing System Maintained in Good Repair
Observation: Handwashing sink in the kitchen slow to drain and with slow drip from the drain.
Correction: Repair sink. If the sink becomes unusable before repaired, use one side of the food sink for handwashing only ***only as emergency method until handwashing sink is repaired. If that happens, either use 3 vat sink for food or place temporarily splashguard to prevent food contamination ie large sheet pan or other barrier.
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10/02/2014 | Routine | |
Overall excellent. Inspection done with no food preparation / handling seen, however, good handwashing for staff returning to kitchen, good food temperatures, sanitizer in place and clean food prep surfaces. Some leftovers need labels, ensure all leftovers are date labeled. *Staff food separate from facility food, but located in 2 different areas, suggest consolidate and label as staff food, ensure staff food is never stored with or above facility food.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
Observation: The following noted in need of cleaning:
-Walk in refrigerator walls and shelving
-Inside and under ice machine
Correction: Clean areas now and routinely. Ensure ice machine is emptied at least once/month, cleaned, sanitized and rinsed per manufacture instructions.
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03/14/2014 | Routine | |
Overall excellent sanitation. Clean well organized kitchen with good managerial oversight. Sanitizer in place at 50-100 ppm Cl in dish sink and at 200 ppm Cl in wiping bucket and used. Noted by manager hole in storeroom ceiling, and pest control contacted. Room checked and no droppings etc. noted and good food storage in place. Continue close observation. Good dented can sorting, some dented cans not pulled for separation, ensure they are pulled. 2 door reach in refrigerator not in use, pending repair. Good food temperatures, good cooling, good food protection and prevention of cross contamination. Good knowledge of employee health policy symptoms prohibiting staff from work, uncertain of time after symptoms are gone until ok to return to work. Review policy and refresh staff training. Single service tableware in use until garbage disposal repair done. Currently if dishmachine is used there is drainage back up from garbage disposal. Continue use of single service until disposal is repaired.
No violation noted during this evaluation. | 10/09/2013 | Risk Factor | |
Overall very good sanitation. Noted good handwashing, good glove use, good cleanliness and overall good food temperatures, good use of time with temperature. Facility out of sanitizer today, all surfaces cleaned. Bleach obtained same day. Please ensure sanitizer always present, however, good cleaning with hot soapy water in place. Temperatures from reach through refrigerator 43 - 52 items just prepared. Discussed, calibrate a dial stem thermometer place in unit, keep closed if temperature > 41 F call for repair. Suggest temps 36-39 F for best results. Noted **Handwashing sink faucet in the kitchen falling apart. Please repair right away. Sink still works. Two sneeze shields on the line missing, please replace. One food item in cups with no lids - so it will be easy to identify and not under a sneeze shield. Suggest: Serve by staff or a method with a cover, ie plastic wrap, with part folded back at one time. CPO already addressing problem with mice in dry stores area, follow up with CPO for status and plan.
- Critical: Food - Safe and Unadulterated* (corrected on site)
Observation: Four bags of flour with stains and open area from mice, are unsound or adulterated.
Correction: Manager was aware and planned to discard items and clean after the meal period. Flour voluntarily discarded, area to be cleaned. Ensure food is safe and unadulterated. Discussed, alter storage until certain no mice present, getting into the building. Either store flour in sealed plastic tubs or store bags in the walk in refrigerator on a bottom shelf, not where flour can become contaminated.
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01/17/2013 | Risk Factor | |
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