- Critical: Using a Handwashing Sink
- Items:
- Handwashing sink(s)
- Problems:
- Used for culinary purposes
- Corrections:
- Discontinue use of hand sink for this use and use appropriate sink.
- Comment:
- Observed at time of inspection plastic trays stored on the hand wash sink. Hand wash sinks shall only be used for hand washing, Corrected at time of inspection plastic trays were removed from hand washing sink. Corrected.
- General violation description:
- 5-205.11 - (A) A HANDWASHING SINK shall be maintained so that it is accessible at all times for EMPLOYEE use. (Pf) (B) A HANDWASHING SINK may not be used for purposes other than handwashing. (Pf) (C) An automatic handwashing facility shall be used in accordance with manufacturer's instructions. (Pf)
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05/18/2015 | Routine |
- Effectiveness
- Items:
- Hair restraint
- Locations:
- Employee(s)
- Problems:
- Not worn on head/hair
- Corrections:
- Provide hat or hair net.
- General violation description:
- 2-402.11 - (A) Except as provided in # (B) of this section, FOOD EMPLOYEES shall 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
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11/17/2014 | Routine |
- Critical: Potentially Hazardous Food (Ti
- Comment:
- The cooler was at 39f and the Chocolate milk was at 40.3f. The temperature was lowered. Violation had been corrected.
- General violation description:
- 3-501.16 - Except during preparation, cooking, or cooling, or when time is used as the public health control as specified under 3-501.19, POTENTIALLY HAZARDOUS FOOD shall be maintained: (A) At 60C (140F) or above, except that roasts cooked to a temperature and for a time specified under 3-401.11(B) or reheated as specified in 3-403.11(E) may be held at a temperature of 54C (1300F)
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05/30/2014 | Follow-up |
- Critical: Potentially Hazardous Food (Ti
- Items:
- Cold food item(s)
- Problems:
- Stored above 41 degrees f
- Corrections:
- Store below 41 degrees F.
- Comment:
- THE MILK COOLER WAS AT 46F AND THE CHOCOLATE MILK WAS AT 42.8-43.2F AND THE REGULAR MILK WAS IN THE SAME RANGE. POTENTIALLY HAZARDOUS FOOD SHALL BE UNDER 41F. TOXIN PRODUCTION OR BACTERIAL GROWTH MAY OCCUR IF PHF IS STORED IN THE TEMPERATURE DANGER ZONE(41F-135F) FOR MORE THAN 4 HOURS. DISCARD ANY MILK THAT WAS STORED MORE THAN 4 HOURS AGO AND TEMPERATURE IS MORE THAN 41F. A FOLLOW UP INSPECTION WILL BE CONDUCTED WITH IN 10 DAYS. WE RECOMMEND TO SET THE COOLER AT 38F TO COMPENSATE FOR FREEQUENT OPENINGS.,
- General violation description:
- 3-501.16 - Except during preparation, cooking, or cooling, or when time is used as the public health control as specified under 3-501.19, POTENTIALLY HAZARDOUS FOOD shall be maintained: (A) At 60C (140F) or above, except that roasts cooked to a temperature and for a time specified under 3-401.11(B) or reheated as specified in 3-403.11(E) may be held at a temperature of 54C (1300F)
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05/14/2014 | Routine Inspection |
- Critical: Sanitizing Solutions, Testing
- Comment:
- THE TEST STRIPS ARE AVAILABLE. VIOLATION HAD BEEN CORRECTED.
- General violation description:
- 4-302.14 - A test kit or other device that accurately measures the concentration in MG/L of SANITIZING solutions shall be provided. (Pf)
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11/26/2013 | Follow-up |
- Critical: Manual Warewashing, Sink Compa
- Comment:
- THE EMPLOYEE CLEANS THE SALAD TRAYS AS THEY CLEAN THE REFRIGERATOR. AT THE END THEY SPRAY QUATERNARY AMMONIA (QAC) FOR SANITIZING. SUGGESTION: USE 3 BUCKET SYSTEM. IN THE 3 RD BUCKET, PREPARE QAC SOLUTION IN CORRECT CONCENTRATION AND AFTER RINSE USE WIPING CLOTH TO SANITIZE THE TRAYS. NO UTENSILS ARE USED TO PREPARE FOOD. VIOLATION WAS CORRECTED BY EDUCATION AND FOR SANITIZING THE TRAYS.
- General violation description:
- 4-301.12 - (A) Except as specified in # (C) of this section, a sink with at least 3 compartments shall be provided for manually washing, rinsing, and SANITIZING EQUIPMENT and UTENSILS. (Pf) (B) Sink compartments shall be large enough to accommodate immersion of the largest EQUIPMENT and UTENSILS. If EQUIPMENT or UTENSILS are too large for the WAREWASHING sink, a WAREWASHING machine or alternative EQUIPMENT as specified in # (C) of this section shall be used. (Pf) (C) Alternative manual WAREWASHING EQUIPMENT may be used when there are special cleaning needs or constraints and its use is APPROVED. Alternative manual WAREWASHING EQUIPMENT may include: (1) High-pressure detergent sprayers
- Critical: Manual Warewashing, Sink Compa
- Comment:
- THE EMPLOYEE CLEANS THE SALAD TRAYS AS THEY CLEAN THE REFRIGERATOR. AT THE END THEY SPRAY QUATERNARY AMMONIA (QAC) FOR SANITIZING. SUGGESTION: USE 3 BUCKET SYSTEM. IN THE 3 RD BUCKET, PREPARE QAC SOLUTION IN CORRECT CONCENTRATION AND AFTER RINSE USE WIPING CLOTH TO SANITIZE THE TRAYS. NO UTENSILS ARE USED TO PREPARE FOOD. VIOLATION WAS CORRECTED BY EDUCATION AND FOR SANITIZING THE TRAYS.
- General violation description:
- 4-301.12 - (A) Except as specified in # (C) of this section, a sink with at least 3 compartments shall be provided for manually washing, rinsing, and SANITIZING EQUIPMENT and UTENSILS. (Pf) (B) Sink compartments shall be large enough to accommodate immersion of the largest EQUIPMENT and UTENSILS. If EQUIPMENT or UTENSILS are too large for the WAREWASHING sink, a WAREWASHING machine or alternative EQUIPMENT as specified in # (C) of this section shall be used. (Pf) (C) Alternative manual WAREWASHING EQUIPMENT may be used when there are special cleaning needs or constraints and its use is APPROVED. Alternative manual WAREWASHING EQUIPMENT may include: (1) High-pressure detergent sprayers
- Critical: Sanitizing Solutions, Testing
- Items:
- Sanitizer test kit
- Problems:
- Not provided
- Corrections:
- Provide.
- Comment:
- BUY QUATERNARY AMMONIA TEST STRIPS TO FIND THE CORRECT CONCENTRATION OF THE SANITIZER SOLUTION. A FOLLOW UP INSPECTION WILL BE CONDUCTED WITH IN 10 DAYS.,
- General violation description:
- 4-302.14 - A test kit or other device that accurately measures the concentration in MG/L of SANITIZING solutions shall be provided. (Pf)
- Critical: Sanitizing Solutions, Testing
- Items:
- Sanitizer test kit
- Problems:
- Not provided
- Corrections:
- Provide.
- Comment:
- BUY QUATERNARY AMMONIA TEST STRIPS TO FIND THE CORRECT CONCENTRATION OF THE SANITIZER SOLUTION. A FOLLOW UP INSPECTION WILL BE CONDUCTED WITH IN 10 DAYS.,
- General violation description:
- 4-302.14 - A test kit or other device that accurately measures the concentration in MG/L of SANITIZING solutions shall be provided. (Pf)
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11/19/2013 | Follow-up |
- Critical: Manual Warewashing, Sink Compa
- Comment:
- 3 COMPARTMENT SINK WAS NOT INSTALLED AND IT SEEMS THE OPERATOR IS NOT PLANNING TO INSTALL ONE. THE VIOLATION IS NOT CORRECTED. AN OFFICE CONSULTATION VISIT MAY BE SCHEDULED.,
- General violation description:
- 4-301.12 - (A) Except as specified in # (C) of this section, a sink with at least 3 compartments shall be provided for manually washing, rinsing, and SANITIZING EQUIPMENT and UTENSILS. (Pf) (B) Sink compartments shall be large enough to accommodate immersion of the largest EQUIPMENT and UTENSILS. If EQUIPMENT or UTENSILS are too large for the WAREWASHING sink, a WAREWASHING machine or alternative EQUIPMENT as specified in # (C) of this section shall be used. (Pf) (C) Alternative manual WAREWASHING EQUIPMENT may be used when there are special cleaning needs or constraints and its use is APPROVED. Alternative manual WAREWASHING EQUIPMENT may include: (1) High-pressure detergent sprayers
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06/04/2013 | Follow-up |
- Critical: Manual Warewashing, Sink Compa
- Items:
- Three compartment sink
- Problems:
- Not provided
- Corrections:
- Provide.
- Comment:
- THE CFM MENTIONED THAT THE TRAYS THAT USED TO COOK IN THE OVEN AND THE SALAD TRAYS WERE WASHED WITH OUT USING 3-COMPARTMENT SINK. TO KILL PATHOGENIC BACTERIA, AFTER WASHING AND RINSING, THEY SHOULD BE SANITIZED. HOW COULD YOU ACHIEVE THIS WITH OUT A 3 COMPARTMENT SINK?, ,
- General violation description:
- 4-301.12 - (A) Except as specified in # (C) of this section, a sink with at least 3 compartments shall be provided for manually washing, rinsing, and SANITIZING EQUIPMENT and UTENSILS. (Pf) (B) Sink compartments shall be large enough to accommodate immersion of the largest EQUIPMENT and UTENSILS. If EQUIPMENT or UTENSILS are too large for the WAREWASHING sink, a WAREWASHING machine or alternative EQUIPMENT as specified in # (C) of this section shall be used. (Pf) (C) Alternative manual WAREWASHING EQUIPMENT may be used when there are special cleaning needs or constraints and its use is APPROVED. Alternative manual WAREWASHING EQUIPMENT may include: (1) High-pressure detergent sprayers
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05/20/2013 | Routine Inspection |
- Critical: Methods-Hot Water and Chemical
- Comment:
- CORRECTED. FACILITY IS NO LONGER USING CONTAINERS IN DIRECT CONTACT WITH FOOD (APPLES, PEARS, LETTUCE). APPLES AND PEARS COME IN PREWASHED AND ARE ALREADY WRAPPED IN PAPER. FACILITY WILL LINE A CONTAINER WITH PLASTIC WRAP OR DELI PAPER AND SERVE FROM THIS WITH GLOVED HANDS TO THE STUDENTS. LETTUCE COMES IN PREWASHED AND IN BAGS AND PUT INTO INDIVIDUAL SINGLE-USE CONTAINERS FOR SERVICE. NO WARES PRESENT IN KITCHEN. ADVISED FACILITY TO OBTAIN DOCUMENTATION FROM SUPPLIERS THAT PEARS AND APPLES ARE PREWASHED.
- General violation description:
- 4-703.11 - After being cleaned, EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be SANITIZED in: (A) Hot water manual operations by immersion for at least 30 seconds and as specified under 4-501.111
- Critical: Methods-Hot Water and Chemical
- Comment:
- CORRECTED. FACILITY IS NO LONGER USING CONTAINERS IN DIRECT CONTACT WITH FOOD (APPLES, PEARS, LETTUCE). APPLES AND PEARS COME IN PREWASHED AND ARE ALREADY WRAPPED IN PAPER. FACILITY WILL LINE A CONTAINER WITH PLASTIC WRAP OR DELI PAPER AND SERVE FROM THIS WITH GLOVED HANDS TO THE STUDENTS. LETTUCE COMES IN PREWASHED AND IN BAGS AND PUT INTO INDIVIDUAL SINGLE-USE CONTAINERS FOR SERVICE. NO WARES PRESENT IN KITCHEN. ADVISED FACILITY TO OBTAIN DOCUMENTATION FROM SUPPLIERS THAT PEARS AND APPLES ARE PREWASHED.
- General violation description:
- 4-703.11 - After being cleaned, EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be SANITIZED in: (A) Hot water manual operations by immersion for at least 30 seconds and as specified under 4-501.111
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11/27/2012 | Routine |
- Critical: Hot and cold holding
- Comment:
- CORRECTED BY HOLDING AT 41F FOOD TEMP IN KITCHEN REFRIGERATOR.
- General violation description:
- 3-501.16 - Except during preparation, cooking, or cooling, or when time is used as the public health control as specified under 3-501.19, POTENTIALLY HAZARDOUS FOOD shall be maintained: (A) At 60C (140F) or above, except that roasts cooked to a temperature and for a time specified under 3-401.11(B) or reheated as specified in 3-403.11(E) may be held at a temperature of 54C (1300F)
- Critical: Methods-Hot Water and Chemical
- Comment:
- NOT CORRECTED. INABILITY TO PROPERLY WASH, RINSE AND SANITZE WARES TO BE CORRECTED PER WCHD PLAN REVIEW MANAGER INSTRUCTION (RE-INSTALLATION OF 3-COMPARTMENT SINK THAT WAS REMOVED FROM FACILITY). MULTI USE WARES ARE PRESENT IN KITCHEN.
- General violation description:
- 4-703.11 - After being cleaned, EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be SANITIZED in: (A) Hot water manual operations by immersion for at least 30 seconds and as specified under 4-501.111
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12/07/2011 | Follow-up |
- Critical: Hot and cold holding
- Items:
- Cold food item(s)
- Locations:
- Cooler/s
- Problems:
- Stored above 41 degrees f
- Corrections:
- Store below 41 degrees F.
- Comment:
- OBSERVED COOKED CHICKEN IN UPRIGHT COOLER AT 52F. THE ENTIRE COOLER IS AT OVER 50F. THE CHICKEN IS THE ONLY POTENTIALLY HAZARDOUS FOOD IN THE COOLER. HOLD AT OR BELOW 41F DISPOSE OF THE CHICKEN.,
- General violation description:
- 3-501.16 - Except during preparation, cooking, or cooling, or when time is used as the public health control as specified under 3-501.19, POTENTIALLY HAZARDOUS FOOD shall be maintained: (A) At 60C (140F) or above, except that roasts cooked to a temperature and for a time specified under 3-401.11(B) or reheated as specified in 3-403.11(E) may be held at a temperature of 54C (1300F)
- Critical: Methods-Hot Water and Chemical
- Locations:
- hand wash sink(s)
- Problems:
- Not immersed in
- Corrections:
- Completely submerse equipment/utensil.
- Comment:
- FOOD CONTACT SURFACE WARES (CONTAINERS FOR SALAD LETTUCE, APPLES) ARE WASHED IN A HAND SINK, THEN SPRAY SANITIZED. *WASH RINSE SANITIZE IN A 3-C SINK OR APPROVED COMMERCIAL DISH MACHINE WITH SANITIZING CAPABILITY. CORRECT WITHIN 10 DAYS. NOTE: THE SCHOOL VOLUNTARILY DISCONTINUED SERVICE OF THE LETTUCE AT TIME OF INSPECTION. IN ADDITION COOKING RACKS (NOT INTENDED AS FOOD CONTACT SURFACES) USED TO RE-HEAT PRE-PACKAGED FOOD CANNOT BE WASHED RINSED AND SANITIZED PROPERLY. CORRECT WITHIN 10 DAYS. ,
- General violation description:
- 4-703.11 - After being cleaned, EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be SANITIZED in: (A) Hot water manual operations by immersion for at least 30 seconds and as specified under 4-501.111
- Using a Handwashing Sink
- Items:
- Handwashing sink(s)
- Locations:
- hand wash sink(s) food prep area
- Problems:
- Used for culinary purposes Cleaning
- Corrections:
- Discontinue use. Provide approved source.
- General violation description:
- 5-205.11 - (A) A HANDWASHING SINK shall be maintained so that it is accessible at all times for EMPLOYEE use. (Pf) (B) A HANDWASHING SINK may not be used for purposes other than handwashing. (Pf) (C) An automatic handwashing facility shall be used in accordance with manufacturer's instructions. (Pf)
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11/09/2011 | Routine Inspection |
| No violation noted during this evaluation. | 11/09/2010 | Routine Inspection |
| No violation noted during this evaluation. | 10/26/2009 | Routine Inspection |
- Critical: Eating, Drinking or Tobacco
- Items:
- Beverage container
- Problems:
- Not covered
- Corrections:
- Cover.
- Comment:
- NO OPEN DRINKS AT FOOD PREP WORK AREAS....USE LIDDED CUPS WITH STRAWS.....DO NOT USE TWIST CAP BOTTLES OR POP UPS AS AN ALTERNATIVE TO OPEN DRINKS.....CORRECTED AT TIME OF VISIT BY REMOVING OPEN DRINKS FROM KITEHEN WORK AREA
- General violation description:
- 2-401.11 - (A) Except as specified in (B) of this section, an EMPLOYEE shall eat, drink, or use any form of tobacco only in designated areas where the contamination of exposed FOOD
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10/28/2008 | Routine Inspection |
- Handwashing Facility
- Items:
- Handwashing sink(s)
- Problems:
- Not easily accessible
- Corrections:
- Make easily accessible.
- General violation description:
- 5-205.11 - (A) A HANDWASHING SINK shall be maintained so that it is accessible at all times for EMPLOYEE use. (Pf) (B) A HANDWASHING SINK may not be used for purposes other than handwashing. (Pf) (C) An automatic handwashing facility shall be used in accordance with manufacturer's instructions. (Pf)
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10/26/2007 | |
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