Inspection findings | Inspection date | Type | |
---|---|---|---|
No violation noted during this evaluation. | 02/03/2016 | Routine | |
Freezers in teacher's lounge constitutes a food storage area, windows in lounge are open for ventilation on warm days and are not screened against flies. Fly screens should be installed on these windows. No violation noted during this evaluation. | 08/28/2015 | Routine | |
Notes: *Clean, well run facility! Observed good hand washing procedures and proper glove use. *Spot checked HACCP logs. Facility is monitoring equipment and food preparation temperatures daily. Suggest more details on what specifically happened with the food if a corrective action is needed. For example: if a cooler is found to be out of temperature/not working correctly, record what happened to the food that is of concern (TCS Foods - foods that require time and temperature control to keep them safe) such as: "Moved all TCS Foods to a properly working cooler. Repairman called." *Cooling is rarely done in this facility but if leftovers are saved, be sure staff knows and follows proper cooling procedures. Observed gravy at 90 degrees in a covered container that was left from breakfast. Cool hot foods from 135 degrees down to 70 degrees with in 2 hours or less using an ice water bath and frequent stirring. Once food has reached 70 degrees, it can be placed uncovered on the top shelf of a cooler/refrigerator. Continue stirring occasionally until it reaches 41 degrees (this step must be accomplished with in 4 hours maximum). After food is cooled to 41 degrees or lower, cover the food item and label it with the name and the date. If cooling of TCS foods is happening in the schools, suggest adding a cooling log to HACCP record keeping. No violation noted during this evaluation. | 02/10/2015 | Routine | |
very good! No violation noted during this evaluation. | 08/18/2014 | Risk Factor | |
No violation noted during this evaluation. | 01/13/2014 | Risk Factor | |
no violations, great job! No violation noted during this evaluation. | 09/18/2013 | Risk Factor | |
Notes: Be sure to store all wiping cloths in a sanitizer solution between uses. Clean facility!
|
02/25/2013 | Routine |
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