Holy Spirit Catholic School, 540 North 7th, Pocatello, ID 83201 - School - Elementary School inspection findings and violations



Business Info

Name: HOLY SPIRIT CATHOLIC SCHOOL
Address: 540 North 7th, Pocatello, ID 83201
Phone: (208) 232-5763
Restaurant type: School - Elementary School
Total inspections: 13
Last inspection: 02/09/2016

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Inspection findings

Inspection date

Type

No violation noted during this evaluation. 02/09/2016Modified HACCP
  • Critical: Eq. & Food-Contact-Cleaning Frequency - Equipment food-contact surfaces and utensils are not cleaned according to the Food Code. (corrected on site)
09/16/2015Routine
No violation noted during this evaluation. 02/17/2015Modified HACCP
  • Critical: Refrigerated, ready-to-eat, potentially hazardous food prepared and packaged by a food processing plant was not clearly marked for the time the original container was opened in a food establishment. (corrected on site)
  • Critical: Manual Warewashing Eq, Detergent Sanitizers - The detergent-sanitizer used to sanitize in a cleaning and sanitizing procedure where there is no distinct water rinse between the washing and sanitizing steps, is not the same detergent-sanitizer that is used in the washing step. (corrected on site)
10/22/2014Routine
No violation noted during this evaluation. 01/15/2014Modified HACCP
  • Openings to outside not protected against entry of pest; Protective barriers not provided for exterior walls/roofs (corrected on site)
09/20/2013Routine
  • Critical: Preventing Contamination from Hands - food employees may not contact exposed, ready-to-eat food with their bare hands and shall use suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment. (corrected on site)
03/08/2013Modified HACCP
No violation noted during this evaluation. 11/13/2012VCR
No violation noted during this evaluation. 11/01/2012Routine
  • Critical: Hot Water and Chemical - After being cleaned, equipment food-contact surfaces and utensils are not sanitized in accordance with the Food Code. (corrected on site)
    Use test strips to determine if proper sanitization is taking place.
02/02/2012Modified HACCP
  • Proper thawing methods used for PHF (TCS foods) (corrected on site)
    Raw meat must be thawed in a cooler at 41 F or colder, under running water 70 F or colder or in a microwave as part of a continuous cooking process.
09/13/2011Routine
No violation noted during this evaluation. 02/03/2011Modified HACCP
No violation noted during this evaluation. 09/20/2010Routine

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