Discussed menu. Facility uses mostly precooked frozen products and is reheating only. Food thermometer recommended for probing and water temperatures. Water at 3 vat sink need to be 110 degrees or greater and water at handsink needs to be 100 degrees or greater. Hot water heater was turned up. Breakfast, lunch and am and pm snacks offered. Students can bring their own lunch as well. Employee Health form 1B observed. Food provider is Sam's Club.
No violation noted during this evaluation. | 12/21/2015 | Risk Factor | |
Food supplier is sam's club. Discussed menu, all proteins received precooked frozen. All lunches are cooked to order. Discussed employee health, facility policy reviewed and signed. Discussed setting up 3 compartment sink and ensuring chlorine sanitizer remains between 50-100ppm. Overall clean facility.
- Hair Restraints - Effectiveness (corrected on site)
Observation: Employees observed working in the food service area without proper hair restraints.
Correction: Ensure all employees wear hair restraints such as hats, hair coverings or nets, beard restraints, and clothing that covers body hair, that are designed and worn to effectively keep their hair from contacting exposed food, clean equipment, utensils and linens, and unwrapped single-service and single-use articles. This section does not apply to food employees such as counter staff who only serve beverages and wrapped or packaged foods, hostesses, and wait staff if they present a minimal risk of contaminating exposed food
- Nonfood-Contact Surfaces - Corrosion Resistant/Nonabsorbent (corrected on site)
Observation: Observed cloth towel being used as a drying surface for food containers.The nonfood contact surface is not corrosion resistant, nonabsorbent, and/or smooth.
Correction: Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent. Person in charge removed cloth.
- Equipment - Cooking and Baking Equipment (corrected on site)
Observation: The cavity of the microwave oven is observed soiled.
Correction: Using the manufacturer's recommended cleaning procedure, clean the microwave oven at least every 24 hours.
- Critical: Sanitizer - Criteria/Chemicals for food contact* (corrected on site)
Observation: Chlorine being applied to food contact surfaces does not meet the requirements of 40 CFR 180.940. Observed at a concentration greater than 200ppm.
Correction: Utilize only Chlorine that meet the requirements of 40 CFR 180.940 when applying to food contact surfaces. Recommend maintaining concentration between 50-100ppm. Person in charge corrected to 100ppm.
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06/22/2015 | Routine | |
No food prep observed during inspection.
Wiping Cloth Bucket - 200 ppm
In general facility is clean and well organized.
- Equipment - Fixed Equipment, Spacing or Sealing
Observation: The hand sink in the restroom is not sealed to adjoining walls.
Correction: Seal the unit to adjoining equipment or walls since it is exposed to spillage or seepage.
- Single-Service and Single-Use Articles, Use Limitation (repeated violation)
Observation: Manufacturer containers were observed reused for the storage of green beans.
Correction: Discontinue the reuse of manufacturer containers for food storage. Provide approved reusable food storage containers designed for your food storage needs.
- Equipment - Cooking and Baking Equipment
Observation: The cavity of the microwave oven is observed soiled.
Correction: Using the manufacturer's recommended cleaning procedure, clean the microwave oven at least every 24 hours.
- Critical: Toxics - Identifying Toxic Containers* (corrected on site)
Observation: Chemical spray bottle observed without a label.
Correction: Label spray bottles with contents or discard.
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07/08/2014 | Routine | |
Chlorine sanitizer ~ 200 ppm. 3 compartment sink 110 degrees. Employee health training signed and in file. Employee health policy in handbook and in compliance. Discussed filling 3 compartment sink rather than bucket to submerge equipment. No risk factor violations cited.
No violation noted during this evaluation. | 01/10/2014 | Risk Factor | |
Chlorine sanitizer 100 ppm. Wipe cloth bucket 50 ppm. Employee health info present in training manual. Information in compliance. 3 compartment wash temperature 115 degrees. Violations discussed with person in charge.
- Critical: Ready-to-Eat - Potentially Hazardous Food - Disposition* (corrected on site) (repeated violation)
Observation: Observed package of bologna not marked with the date it was opened and with package bearing a manufacturers printed date of May 16, 2013. According to this date the product should have been discarded 19 days ago.
Correction: Recommend discarding the food at this time and ensure that all prepared RTE food is served, sold or discarded by the ""consume by"" date. Some harmful bacteria continue to grow even at refrigeration temperatures so limiting the amount of time in storage limits the amount of growth allowed for these bacteria. Item was discarded by person in charge.
- Nonfood-Contact Surfaces - Corrosion Resistant/Nonabsorbent (corrected on site)
Observation: Observed cloth towel being used as drying surface for cups. This is not corrosion resistant, nonabsorbent, and/or smooth.
Correction: Recommend that non-food contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning be smooth, durable, and nonabsorbent.
- Single-Service and Single-Use Articles, Use Limitation (corrected on site)
Observation: Observed single service cups being reused for scooping snacks
Correction: Discontinue the reuse of single-use containers. Provide approved reusable utensils designed for your needs.
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06/04/2013 | Routine | |
Chlorine sanitizer ~ 75 - 100 ppm. 3 basin sink 110 degrees. Test strips and gloves used. Employee health info present. Only 1 employee in kitchen, owner will fill in if needed. Employee health info in employee handbook. Discussed date marking. Discussed submerging equipment in 3 basin sink sanitizer bin for at least 10 seconds in chlorine sanitizer. Discussed discarding damaged equipment. Discussed storing single service items in original package until used. Good hand washing observed.
- Critical: Ready-to-Eat - Potentially Hazardous Food - Disposition* (corrected on site)
Observation: Observed bologna not date marked and stored opened for unknown period of time. Person in charge believed that it was for longer than 7 days.
Correction: Recommend discarding product and discarding ready to eat potentially hazardous foods after 7 days. Food was discarded by person in charge.
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02/11/2013 | Risk Factor | |
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