- Certified Food Protection Manager with management and supervisory responsibility employed by the establishment
Observation:No certified food protection manager employed by school. School administration does have CFPM to oversee schools.
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11/18/2015 | Regular |
- Certified Food Protection Manager with management and supervisory responsibility employed by the establishment
Observation:Does not have CFPM assigned to this school yet and manager has not had additional training yet. Does have CFPM at school adm level to oversee.
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03/20/2015 | Regular |
- Miscellaneous sources of contamination
Observation:Using sanitary side of three compartment sink for washing fruit, does have food prep sink, must use this for washing fruits. Fruit rewashed now.
- Multiuse food contact surfaces are constructed of materials that are: durable, corrosion-resistant, non absorbent
can withstand repeated warewashing
- Cleanability of floors, walls, and ceilings
Observation:Coving detaching from wall along floor in warewashing area in two spots one opposite entry door and another behind floor sink. Has notified maintenance for repairs.
- Designated areas for employees
use of designated areas by employees
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10/20/2014 | Regular |
| No violation noted during this evaluation. | 04/21/2014 | Physical Recheck |
- Sanitization methods - hot water, chemical
Observation:Dishmachine registering at 137-155 degrees F over several cylces, needs to read at least 160 degrees F at dish level. Gauges reading at 185-195 degree F range, service has been called and here now to make necessary adjustments. Using three compartment sink and disposables now.
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04/17/2014 | Routine |
- Sanitization of food contact surfaces - before use and after cleaning
Dishmachine reached only 158 degrees and now at 146 degrees F for rinse, must reach at least 160 degrees F at dish level. 2) Gauge reading at 180-185 degrees F, but may not be accurate since plate temp is not reaching at least 160 degrees. Has switched to disposal trays for lunch service and will use three compartment sink for sanitizer with ammonium chloride of items until machine can reach proper sanitizer concentration. Service has been called.
- Mechanical warewashing equipment, hot water sanitizing temperatures
Dishmachine reached only 158 degrees and now at 146 degrees F for rinse, must reach at least 160 degrees F at dish level. 2) Gauge reading at 180-185 degrees F, but may not be accurate since plate temp is not reaching at least 160 degrees. Has switched to disposal trays for lunch service and will use three compartment sink for sanitizer with ammonium chloride of items until machine can reach proper sanitizer concentration. Service has been called.
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09/26/2013 | Routine |
- Sanitizers
Sanitizer in excess of required concentration-at 400 ppm now, diluted to 200 ppm now, suggest verify with test strips. Corrected on site.
- Miscellaneous sources of contamination
Has open tray of broccoli along serving line, must cover at least part of it to protect while self serving, covering with partial lid now.
- Light bulbs, protective shielding
One light in McCall reachin freezer has an uncoated light bulb, either provide a coated bulb or a light shield to protect from shattering.
- Sanitization of food contact surfaces - before use and after cleaning
One wiping bucket had sanitizer at less than 200 ppm, sanitizer added and now at 200 ppm, suggest verify with test strips. Corrected on site.
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03/27/2013 | Routine |
Restaurant representatives - add corrected or new information about Harding Middle School Cafeteria, 4801 Golf Ne St, Cedar Rapids, IA 52402 »