- General Comments that relate to this Inspection
-observations made during non-activity i n kitchen--no violations noted-storage refrigerator @ 36 F.--all foods properly stored--hand sink stocked with soap/paper towels: accessible: did not have opportunity to observe handwashing--CFPM makes a simple lunch with precooked; frozen chicken from Raley's-(see attached lunch menu)-precoocked poultyr and vegetables are reheated inm a miocrowave for about 10 lunches/day--most students bring their own lunch.-fruit snacks are also prepared in the kitchen. CFPM is aware of need to keep precut canteloupe chilled--vegies from school garden -CFPM is aware of requirement to stay out of kitchen if she becomes ill with nausea; vomiting; or diarrhea for 48 hnrs after the last symptom ends.-bleach is used to sanitize cook and serveware in sink--test strips available--logs are current and show correction if concentration is too high or low-CFPM (list all CFPMs in facility): Employee Name; Program and Cert #; Expiration Date--NONEFacility has not had employee(s) take and fail one of the recognized CFPM exams in the past year.
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3/9/2016 | Routine Inspection 1st | 100 |
- General Comments that relate to this Inspection
-no food prep or service during inspeciton--food prep has been simplified such that foods brought from home are no longer heated by staff in the microwave--cold lunches are brought from home oe in thermos containers if hot-some commercially prepared foods such breaded green beans are heated for student snacks---refrigerator @ 38 F.; all foods for children were labeled and stored separately in bins for each class-there is now plenty of air circulation and the refrigerator temperatures show improvement since the last inspection--chorine bleach used to sanitize serving utensils and counter tops--all logs reviewed--no problems noted; howerver there is a commenet below--hand sink stocked with soap and paper towels-did not have opportunity to observe hand washing practice--facility is clean and well-organized-Improvement focus: 1.) label any foods that are for staff or leave them in the designated refrigerator area 2.) if sanitizer is too low or high and is adjusted by remixing or addiing more water or bleach; add a note about the corrective action on the logCFPM (list all CFPMs in facility): Employee Name; Program and Cert #; Expiration Date NONEFacility has not had employee(s) take and fail one of the recognized CFPM exams in the past year.
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10/16/2015 | Routine Inspection 2nd | 100 |
- General Comments that relate to this Inspection
-observations made during lunch service--no violations noted--hand sink stocked w/ soap & paper towels--observed hand-washing at appropriate times-good use of gloves--tewo people work separately in kitchen during service--one wears gloves and doesn't touch anything but food; the other does back-up and touches equipment;etc.-refrigerator @ 38 f. (yogurt @ 39 F.) -pizza is dropped off 1/2 hr prior to lunch (at 101 F. after service)-chlorine bleach logs are kept-no problems noted--did not have opportunity to test as 3 compartment sink was not yet made up--facilty is clean and well-organized-Improvement focus: 1.) recommend temperature logs be kept on refrigerator as this will be required under new regulation changes (left master log sheet) 2.) take food temperature inside refrigerator at least 1 time per week and write down on temp log
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4/20/2015 | Routine Inspection 1st | 100 |
- General Comments that relate to this Inspection
-observations made during lunch prep and service--no violations noted--turkey meat sandwiches were being made-staff were wearing gloves on washed hands- -prep area is sufficiently protected from hand wash sink to avoid splash contamination--make sure open foods or fruits are always prepared farthest from handsink--hand sink stocked with soap and paper towels--storage refrigerator @ 34 F. -turkey lunch meat on table @ 36 F. during prep--lunch is served immediately after preparation--this kitchen no longer reheats foods that students bring from home--bleach is used in 3 compartment sink for washing dishes--concentration is logged--no problems noted--if conmcentration is too strong; water is added-Note: 1.) if stronger bleach concentrations are used than 1oo ppm; a water rinse should be included afterwards-2.) make sure that staff are aware of need to remove gloves if outside surface is contaminated. Hands need to be rewashed and a new set of gloves ap[plied.
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10/6/2014 | Routine Inspection 2nd | 100 |
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5/2/2014 | Routine Inspection 2nd | 100 |
- General Comments that relate to this Inspection
All fridges <41FFood storage goodTest strips available All food separated by classrooms Handsink clean and stocked
- SECTION XVII: ABATEMENT DATE
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3/6/2014 | Routine Reinspection 1st | 100 |
- General Comments that relate to this Inspection
-obsevations at end off lunch service/clean-up--no violations noted--observed CFPM washing hands prior to applying gloves for food prep involving cutting up nwatermelon-good personal hygiene--refrigerator @ 41 F--3 compartment sink used for washing student lunch containers and service equipment-test strips available--chlorine tested @ 200 ppm--CFPM intentionally uses slightly stronger chlorine solution--all foods offered by school program are pre-coocked; frozen meat or poultry or freah fruits or vegetables-students bring foods prepared at home for reheat by kitchen staff--Due to risks associated with cooking; cooling; and rejheating foods prepared at home outside of school kitchen control; Health District encourages minimizing this practice.
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11/7/2013 | Routine Inspection 2nd | 100 |
- General Comments that relate to this Inspection
-observations done before lunch--no prep or service in progress-dishes had just been washed for breakfast-no violations noted-storage refrigerator @ 38 F. Storage of lunches; pre-packaged sandwiches; milk; yogurt only-hand sink stocked with soap and paper towels--hand-sink is accessible--remind staff not to use hand-sink for dumping coffee cups or other drinks--use 3 compartment sin as dump--1rst sink would be best--if center sink is used for dumping drinks; sanitize with bleach water prieor to setting up for dish washing--some student lunches are reheated for consumption only--not for food safety (parents sign waiver of liability for foods prepared at home that are reheated in this kitchen)-overall improvement in organization of kitchen---reminded CFPM to exclude staff sick with GI illness (nausea; vomiting; diarrhea) for 48 hours after they are symptom-free--must be well for at least 48 hours
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4/3/2013 | Routine Inspection 1st | 100 |
- [4] Number; convenient; accessible; designed; installed
300) All hand washing sinks must remain unobstructed and accessible during operation to ensure proper hand washing.Hand sink was inaccessible due to a table and cardboard boxes stored in front and next to it.
- General Comments that relate to this Inspection
-no other violations noted-CFPM was not available on site-spoke with her by phone during inspection-Teacher was washing food baskets; trays; food containers; etc. in 3 compartment sink-when asked about hand-washing she indicated that she washes her hands in the 3 compartment sink rather than the hand sink Staff need to be better trained about hand washing; etc.Note: each sink must be used for the purpose it was it is designed for-the 2 compartment sink is for vegetables and fruits only-hand sinks must be used for hand-washing to eliminate the possibility of viral contamination.-no other violations noted-storage refrigerator @ 37 F all food stored properly-hand sink stocked with soap/ paper towel dispenser is also inaccessible however.-chlorine sanitizer in 3 compartment sink @ 50 ppm
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11/16/2012 | Routine Inspection 2nd | 96 |
- General Comments that relate to this Inspection
NO VIOLATIONS NOTED.SERVER WAS REHEATING CHILD LUNCHES BROUGHT FROM HOME. REHEAT IS FOR CONSUMPTION ONLY NOT FOR FOOD SAFETY TO 165 DEGREES. STRONG RECOMMENDATION TO FACILITY THAT PARENTS SIGN WAIVER OF LIABILITY IN CASE OF IMPROPERLY PREPARED AND COOLED FOODS ARE BROUGHT FROM HOME. REHEAT TEMPERATURE ON MACARONI PRODUCT WAS @203 DEGREES; HOWEVER REHEAT TEMPS NOT CHECKED.REFRIGERATOR @ 36 DEGREESBUTTER @ 39 DEGREESSTORAGE FREEZER @ 20 DEGREES.NOTED SERVER WASHING HANDS; WEARING GLOVES IN SPITE OF FACT THERE WAS NO BARE HAND CONTACT OF FOOD.DISHES USED TO STORE FOODS FROM HOME AS WELL AS CUTTING BOARDS FOR FRUITS; VEGIES ARE SANITIZED IN 3 COMPARTMENT SINK WITH CHLORINE @ 50-100 PPM. LOGS ARE KEPT DAILY. FACILITY IS CLEAN AND WELL ORGANIZED.
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1/31/2012 | Routine Inspection 1st | 100 |
- General Comments that relate to this Inspection
NO VIOLATIONS NOTED.COMMERCIAL FRIDGE @ 36 DEGREES FOR STORAGE OF LUNCHES; FRUIT; VEGGIES. NO DAIRY OR MEAT STORED.STUDENTS BRING OWN LUNCHES. STAFF REHEATS TO MAKE LUNCH WARM BUT NOT HOT.RECOMMEND THAT PARENTS UNDERSTAND THAT SCHOOL HAS NO RESPONSIBILITY FOR FOODS IMPROPERLY PREPARED AT HOME. STAFF WERE OBSERVED WASHING HANDS AND APPLYING GLOVES APPROPRIATELY.DISHES FOR SERVING ARE WASHED; SANITIZED IN 3 COMPARTMENT SINK. BLEACH TESTED@ 75 PPM.DISCUSSED SICK EMPLOYEES POLICY. FOOD SERVERS WITH VOMITING/DIARRHEA SYMPTOMS ARE EXCLUDED FROM ANY FOOD SERVICE DUTIES FOR 48 HOURS AFTER THE LAST BOUT OF ILLNESS.
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12/6/2011 | Routine Inspection 2nd | 100 |
- [3] CFPM or person in charge present; certificates posted as required
- General Comments that relate to this Inspection
**Approved for food service**Handsinks fully stockedCommercial Refrig. for food storage - Temp'd @36FReviewed utensil cleaning procedure w/applicantSanitizer to be used - ChlorineTest strips availableApplicant advised of CFPM requirements
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3/10/2010 | Opening Inspection | 100 |
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