Good job of keeping your facility clean and organized.
- Hair Restraints - Effectiveness (repeated violation)
Observation: Employees observed working in the food service area without proper hair restraints. EHS observed employees without 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
- Temperature Measuring Devices - Ambient Air and Water (corrected on site)
Observation: The ambient (air/water) temperature measuring device (degrees C) located in the Pepsi reach in is not accurate. EHS observed thermometer in the Pepsi reach in is reading less than zero degrees. Maintenance placed new one in cooler.
Correction: Provide a temperature measuring device that is easily readable and accurate to +/-1.5 degrees Celsius in the intended range of use.
- Critical: Toxics - Identifying Toxic Containers* (corrected on site)
Observation: Chemical spray bottle observed without a label. EHS observed a spray bottle of bleach and water not labeled.
Correction: Label spray bottles with contents or discard.
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01/06/2016 | Routine | |
Establishment is a private school with ages of preschool to 12 grade. Raw chicken and hamburger are cook. Due to preschool age children being served ensure only pasteurized milk, juices and eggs are served. Food handler cards are current. No roast, wild game, wild mushrooms or additives are used. Food worker answered food safety questions in regards to proper food temperatures and employee health..When discussing kitchen use it was expressed that athletic groups also use the kitchen after hours and are not trained in regards to food safety. If cooking equipment and utensils are not proper washed, rinsed and sanitized in that order pathogens will not be killed to prevent a food borne illness. This is a high concern with preschool children (HSP). Due to age of students EHS recommends that only food safety trained personnel utilize kitchen or facility develops a plan in order to reduce the risk of creating a possible FBI situation.
- Hair Restraints - Effectiveness
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
- Critical: Equipment and Utensils - Before Use After Cleaning*
Observation: The storage bin for the clean utensils was observed with food debris. EHS explained importance of clean storage and advised personnel to wash, rinse and sanitize utensils and bin before next use.
Correction: After cleaning and rinsing of the food-contact surface, the surface shall be effectively sanitized before coming in contact with food and before use to inlcude storage bins.
- Ventilation Systems - Cleaning Ventilation Systems - Nuisance and Discharge Prohibition
Observation: Vent filters in the hood system are not being maintained in a clean condition. Vents above grill need clean. Observed with dust and grease debris.
Correction: Maintain hood system vent filters in a clean condition.
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09/29/2015 | Routine | |
| No violation noted during this evaluation. | 03/19/2015 | Routine | |
looks good, no issues or concerns at time of inspection
No violation noted during this evaluation. | 09/24/2014 | Risk Factor | |
- Health cards are up-to-date.
- Provide segregated area for damaged goods (ex. dented cans).
- Discussed Employee Health policy. EHS to send flyer.
- Person in Charge (corrected on site)
Observation: Unauthorized personnel such as teachers or office staff in the food preparation, food storage, or warewashing areas.
Correction: Remove unauthorized personnel. The person in charge shall not permit persons unnecessary to the food establishment operation in the food preparation, food storage, or warewashing areas.
- Critical: Employee Health*
Observation: Employees or applicants are not aware of the reporting procedures concerning information about their health and activities as they relate to diseases that are transmissible through food, including the date of onset of jaundice or of an illness due to Salmonella Typhi, Shigella spp., Escherichia coli O157:H7, Hepatitis A virus or Norovirus
Correction: Have the license holder require employees or applicants report to the person in charge any information about their health and activities if they are diagnosed with or had a past illness from Salmonella Typhi, Shigella spp., Escherichia coli O157:H7, Hepatitis A virus or Norovirus
- Critical: Employee Health*
Observation: Employees or applicants are not aware of the reporting procedures concerning information about their health as they relate to the symptoms caused by illness, infection, or other source that is associated with an acute gastrointestinal illness or a lesion.
Correction: Have the license holder require employees or applicants report to the person in charge if they are experiencing the following symptoms or conditions: (1) diarrhea, fever, vomiting, jaundice, or sore throat with fever. (2) A lesion containing pus such as a boil or infected wound that is open or draining and is on the hands or wrists, unless an impermeable cover such as a finger cot or stall protects the lesion and a single-use glove is worn over by an impermeable cover or on other parts of the body, unless the lesions covered by a dry durable, tight-fitting bandage.
- Gloves - Use Limitation (corrected on site)
Observation: Single-use gloves being reused.
Correction: Single-use gloves are to be used for one task and discarded when interruptions occur with food preparation.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (repeated violation)
Observation: The ready-to-eat (RTE) commercially processed foods in the refrigeration unit were not properly dated for disposition after opening.
Correction: Mark a "consume by" date on commercially processed RTE foods at the time the original container is opened. If the food is held at 41°F or below the food shall be served or sold within 7 calendar days. 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.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (repeated violation)
Observation: The prepared ready-to-eat (RTE) foods in the refrigeration unit are not properly dated for disposition.
Correction: Mark the name and "consume by" date on the container of RTE foods at the time of preparation if the food is to be held for more than 24 hours. If the food is held at 41°F or below the food shall be served or sold within 7 calendar days. 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.
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles
Observation: Single service items (cups inverted in uncovered dispenser) observed unprotected from contamination.
Correction: Store single service items in its original protective packaging or inverted in an approved dispenser with cover.
- Light Bulbs Protective Shielding
Observation: Light bulb in kitchen not shielded, coated, or otherwise shatter-resistant (shield is falling down).
Correction: Shield or replace light bulb with a coated or shatter-resistant bulb. Ensure ALL light bulbs in areas where there is exposed food
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02/27/2014 | Routine | |
****Be sure to DISCARD all hot foods that do not maintain a minimum temperature of 135 degrees and any cold foods that do not maintain 41 degrees or below.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking*
Observation: The ready-to-eat (RTE) commercially processed foods in the refrigeration unit were not properly dated for disposition after opening.
Correction: Mark a "consume by" date on commercially processed RTE foods at the time the original container is opened. If the food is held at 41°F or below the food shall be served or sold within 7 calendar days. 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.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking*
Observation: The prepared ready-to-eat (RTE) foods in the refrigeration unit are not properly dated for disposition.
Correction: Mark the name and "consume by" date on the container of RTE foods at the time of preparation if the food is to be held for more than 24 hours. If the food is held at 41°F or below the food shall be served or sold within 7 calendar days. 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.
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10/23/2013 | Risk Factor | |
- Health cards are up-do-date.
- Ice scoop in ice with handle touching ice.
- Do not use the Frigidaire unit until holds at 41 degrees or below.
- Standing water in bottom of milk box.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: BBQ cold holding at improper temperatures (50 degrees) in the Frigidaire unit.
Correction: Discard the food and ensure that potentially hazardous foods for cold holding are maintained at 41°F or below to inhibit the growth of harmful bacteria.
- Critical: Adulterated - Discarding Unsafe - Adulterated or Contaminated Food* (corrected on site)
Observation: Unsafe BBQ has not been discarded or rendered unusable
Correction: moldy.
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05/30/2013 | Risk Factor | |
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