Customer self service operations are monitored by food employees suitable utensils are provided or dispensing methods that protect the food are used
Sanitizers Observation: Concentration of chemical sanitizer solution in middle school kitchen used to wipe food contact surfaces greater than 200ppm (parts per million) when tested with chlorine test strips. Corrected by disposing and remaking.
Separation from food, equipment, utensils, linens, and single service Observation: Flowers stored in high school walk-in refrigerator above opened food items. Corrected by relocating.
02/11/2016
Regular
No violation noted during this evaluation.
02/25/2015
Follow Up LOC
Mechanical ventilation Observation: Adequate ventilation system not provided for middle school kitchen to remove excessive heat and fumes.
Sanitizers Observation: Concentration for sanitizer solution in buckets found in middle and high school kitchen greater than 200ppm (parts per million) when tested with chlorine test paper. Corrected by dumping, and remaking. Tested to confirm.
Discarding ready to eat, PHF/TCS food prepared on-site or opened commercial container held at 41°F for 7 days Observation: No date marking for ham and egg products stored more than 24 hours in middle school kitchen.
Test kit provided and used to measure sanitizing solution concentration Observation: Test strips provided for high school kitchen expired and contaminated from environment.
Using a handwashing sink- operation and maintenance Observation: Three compartment sink used as hand sink in middle school kitchen.
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