Sanborn Christian School, 405 W 2nd St, Sanborn, IA 51248 - inspection findings and violations

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Business Info

Name: SANBORN CHRISTIAN SCHOOL
Address: 405 W 2nd St, Sanborn, IA 51248
Phone: 712-729-3288
Total inspections: 8
Last inspection: 10/29/2015
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Inspection findings

Inspection date

Type
  • Manual warewashing sinks requirements
    Observation: Sink compartments are not large enough to immerse the largest pans used in the kitchen.
  • Eating, drinking, or using tobacco
    Observation: Employee drinking cup without a closed to. Corrected by placing the lid on the cup.
 10/29/2015Regular
No violation noted during this evaluation. 03/31/2015Follow Up LOC
  • Frozen PHF/TCS foods are properly slacked and thawed
    Observation: Frozen foods being thawed on pans at room temperature.
  • Equipment used for heating, holding, and cooling of food shall be sufficient in number and capacity to provide adequate food temperatures
    Observation: The facility does not have sufficient amount of cold hold or hot hold equipment to provided adequate cold (41 degrees or below) and hot holding (135 degrees or above) of foods. Foods stored out at room temperature
  • Premises maintained free of insects, rodents, and other pests
    The presence of insects rodents, and other pests are controlled as required
  • Established procedures for responding to vomiting and diarrheal events
    Observation: The school does not have a written procedure to clean-up vomit and diarrhea.
  • Sanitizers
    Observation: The bleach sanitizer above required levels. Corrected.
 03/19/2015Regular
  • Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
    Observation: Observed potentially hazardous foods not date marked. Corrected.
  • Sanitizers
    Observation: Observed the sanitizer solution below required level. Corrected.
 11/04/2014Regular
No violation noted during this evaluation. 05/06/2014Routine
  • Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
  • Clean condition-hands and arms
  • Eating, drinking, or using tobacco
  • Shellstock, maintaining identification
  • Fruits and vegetables that are cooked to hot holding are cooked to 135°F
 11/20/2013Routine
  • Food employees hair is effectively restrained
    Hair must be properly restrained.
  • Food temperature measuring devices are provided and readily accessible
    Food thermometer with temp sensor at tip of probe must be provided to check temp of thin food like meat patties.
  • Food shall be obtained from sources that comply with law
    Meat must come from approved source ( no NOT FOR SALE meat permitted on premises )
  • Reportable symptoms, diagnosis, past illness, and history of exposure.
    Food employees must read and sign Food Emp
 11/14/2013Routine
  • Food temperature measuring devices are provided and readily accessible
 04/30/2013Routine

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