| No violation noted during this evaluation. | 03/16/2016 | Routine | |
According to the daily temperature log record the chicken nuggets were accepted at a receiving temperature of 133F and the peas at 132F. Please do not accept food below 135 F.
No violation noted during this evaluation. | 09/23/2015 | Risk Factor | |
- Temperature/Specifications for Receiving (corrected on site) (repeated violation)
Observation: Cheese melt at 130 F, inside of Box # 1 and 114 F inside Box # 3@. The Mrs Scora call Good Food for new containers. Corrected.
Correction: Time/temperature control for safety food that is cooked to a temperature and for a time specified under sections 3-401.11 - 3-401.13 and received hot shall be at a temperature of 57ºC (135ºF) or above.
- Equip/Utensils/Linens/Single-Service/Storage/Prohibitions (corrected on site)
Observation: Single service items were stored on the closet room floor.
Correction: Remove items from the locker room, place in protective packaging in the locker room, or provide a cabinet for storage in the locker room.
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03/23/2015 | Routine | |
Lunch delivered by Good Food between 10-10:30 a.m. Lunch is served at 11:30 a.m.
- Critical: Temperature/Specifications for Receiving (repeated violation)
Observation: Refrigerated bagged salads (57-61 F) and gallons of milk (48-49 F) received at temperatures above 41ºF. Take and record received cold food temperatures
Correction: do not accept time temperature for safety foods that are above 41 F.
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09/10/2014 | Risk Factor | |
The oven and dish machine are no longer in the kitchen.
- Critical: Temperature/Specifications for Receiving (corrected on site)
Observation: Refrigerated milk and butter received at a temperature above 41ºF (45 & 50 F). The supplier was notified that the products were received at improper temperatures and that they must be delivered in coolers with ice in the future.
Correction: Refrigerated, time/temperature control for safety foods shall be at a temperature of 5ºC (41ºF) or below when received. If a temperature other than 5ºC (41ºF) for a time/temperature control for safety food is specified in law governing its distribution, such as laws governing milk and molluscan shellfish, the food may be received at the specified temperature.
- Critical: Temperature/Specifications for Receiving (corrected on site)
Observation: Top Cambro container of fish sticks received hot were not at a temperature of 135ºF or above (120 F). This container was not accepted and returned to the supplier. The supplier was going to ship freshly hot fish sticks to the facility.
Correction: Time/temperature control for safety food that is cooked to a temperature and for a time specified under sections 3-401.11 - 3-401.13 and received hot shall be at a temperature of 57ºC (135ºF) or above.
- Nonfood-Contact Surfaces (repeated violation)
Observation: The milk crates used as shelving in the closet labeled room #1303 A are not free of unnecessary ledges, projections, and crevices, and/or designed and constructed to be easily cleanable or maintained
Correction: use approved shelving with six inch legs or castors.
- Poisonous or Toxic Materials/Common Name/Working Containers (corrected on site)
Observation: A spray bottle observed in the upper cabinets to the right of the three compartment sink was not identified with the common name of the material. It was discarded.
Correction: Working containers used for storing poisonous or toxic materials such as cleaners and sanitizers taken from bulk supplies shall be clearly and individually identified with the common name of the material. It is common practice in food establishments to purchase many poisonous or toxic materials including cleaners and sanitizers in bulk containers. Working containers are frequently used to convey these materials to areas where they will be used, resulting in working containers being stored in different locations in the establishment. Identification of these containers with the common name of the material helps prevent the dangerous misuse of the contents.
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04/08/2014 | Routine | |
All cold/hold foods received from Good Food Company must arrive at proper temperature and be recorded upon arrival.
Hot food: 135 F or above
Cold food: 41 F or below
The school does not use the warewashing machine.
Food provided by Good Food Company.
No violation noted during this evaluation. | 09/13/2013 | Risk Factor | |
- Nonfood-Contact Surfaces
Observation: The nonfood-contact surface of the milk crates used for shelving, is not free of unnecessary ledges, projections, and crevices, and/or designed and constructed to be easily cleanable or maintained.
Correction: Nonfood-contact surfaces shall be free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance. Hard-to-clean areas could result in the attraction and harborage of insects and rodents and allow the growth of foodborne pathogenic microorganisms. Well-designed equipment enhances the ability to keep nonfood-contact surfaces clean.
- Handwashing Cleanser, Availability
Observation: A supply of hand cleaning liquid, powder, or bar soap is not provided at kitchen handwashing sink. Instead, hand sanitizer is being used to wash hands.
Correction: Each handwashing sink or group of 2 adjacent handwashing sinks shall be provided with a supply of hand cleaning liquid, powder, or bar soap.
- Critical: Sanitizers, Criteria/Chemicals for Food Contact Surfaces (corrected on site)
Observation: Chlorine concentration was found more than >> 200 ppm in 3-compartment sink.
Correction: Chemical sanitizers and other chemical antimicrobials applied to food-contact surfaces shall meet the requirements specified in 40 CFR 180.940 Tolerance exemptions for active and inert ingredients for use in antimicrobial formulations (food-contact surface sanitizing solutions). Chemical sanitizers are included with poisonous or toxic materials because they may be toxic if not used in accordance with requirements listed in the Code of Federal Regulations (CFR). Large concentrations of sanitizer in excess of the CFR requirements can be harmful because residues of the materials remain. The CFR reference that is provided lists concentrations of sanitizers that are considered safe.
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01/09/2013 | Routine | |
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