- General Comments that relate to this Inspection
-observations made during lunch service catered -by Azarraras Italian Restaurant-the CFPM Andrea Gitchell; ServSafe #13156276; exp; 1/11/20 did the serving and has trained and monitored parent volunteers--no problems noted--The caterer was serving pizza. Parents served grapes and milk from a gallon container. Hands were washed prior to applying gloves for foods that were being touched directly during service. Gloves were used properly. None of the problems noted on the previous routine inspection in Octrober 2015 were observed.Dish machine: wash cyce @ 138 F.; rinse cycle @ 172 F. is running a bit low. However; alll food service is done with disposable dishes and plasticware. Only serving untensils like tongs and occasional serving bowls are washed in the dish machine. No points were deducted; but dish machine will be serviced within the next 3 business days.Will check on next routine inspection.-refrigerator @ 40 F. - all foods date-labeled; very little lunch food storage is done in this unit which primarily stores food bfor cooking classes.-facilty is clean and well organized. School staff are no longer allowed in kitchen in order to control clutter and possible cross-contamination with personal food items. This is an important step.The following apply under this school kitchen permit:1.) As long as caterers are used; they shall be present to monitor service of open food such as plating pizza; spaghetti; fruit; milk poured from gallon containers; cutting of burritos; sandwiches.2.) A caterer CFPM may be absent to a day or two as long as one of her kitchen staff or a school volunteer who has received appropriate training is designated to be in charge during her absence.3.) Caterers shall maintain food transport temperature logs for any hot and cold food. These shall be present onsite for review during the LTS kitchen inspection.4.) If all foods are delivered prepackaged by the caterer they can drop off the food for immediate service. A food temprature must be taken by the caterer when food is dropped off and temperature logged.5.) If food that is delived that is held for service in a warmer or refrigerator for more than 10 minutes prior to service; temperatures will again need to be taken and logged under the LTS permit. In this case a CFPM may need to be present during service who is under the LTS permit.If any additional caterers are added; the Health Authority must be informed by email or phone. The name of the company; the name of the CFPM; plus certificatenumber and exp. date will be required.Improvement focus; continue to fine-tune the catering and service by localrestaurants.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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1/22/2016 | Routine Inspection 1st | 100 |
- [5] Potentially hazardous food meets temperature requirements during storage; preparation; display; service; transportation
Potentially hazardous food found out of temperature. Ensure all cold foods maintain 41 degrees F or less and hot foods maintain 135 degrees F or more to prevent bacteria growth.Sandsiches @ 60--63 F. Sandiches are cdelivered by a local restaurant. They should be transported cold so that they maintian a temperature of 41 F. or below at all times.
- [5] Hands washed and cleaned; good hygienic practices
110) All employees must wash hands with soap and water and dry hands with disposable paper towels.Observed volunteer parents servinf lunch. Cutting roast beef sandwiches delivered by a local restaurant. Contaminated outside of gloves touching equipment; then food. Also removed gloves and put new ones one without washing hands.
- [3] CFPM or person in charge present; certificates posted as required
CFPM is required to be present when food is brought in and served to supervise volunteers; as well as supervise any food that is prepared in the kitchen for student consumption.
- General Comments that relate to this Inspection
-no other violsations noted--The main problem at this site is that the CFPM is primarily a teacher with teaching duries. A dedicated CFPM is needed---someone who is observing all phases of food preparation and service; even iof that food is prepared elsewhere and served by parents.-storage refrigerator @ 39 F.;-dish machine @ 140 F. washe and 177 F. on rinse.-quats sanitizer is used to sanitize all food prep and service handles-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. NONE
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10/26/2015 | Routine Inspection 2nd | 87 |
- General Comments that relate to this Inspection
-observations made during lunch pre p -" potato- crust pizza"; a vegetarian meal w/o time/temp eraturesensitive food was made.-no biolations noted--handwash sink stocked with soao p & paper towels; did not have opportunity to observe hand-washing practive-all temperatures within appropriate parameters; storage refrigerator @ 36 F.; on foods stored were condiments; raw vegetables and raw shell eggs that were properly stored away from vegetables that will be eaten uncooked--dish machine; rinse cycle @ 1 80 F.; wash cycle guage not working -to be repaired-CFPM is keeping good control of activities in the kitchen; unauthorized people are not allowed in the kitchen without CFPM supervision; much overall imiprovement in the condition of the kitchen of the facility noted since the CFPM has taken charge.-Plans are in place to certify another school staff person; as well as someone from Cafe Day which is a parent sponsered lunch event in which food from a local permitted restaurant is delivered and then served by parents; No issues identified which require further improvement.
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4/27/2015 | Routine Inspection 1st | 100 |
- General Comments that relate to this Inspection
-no food prep at time of inmspection due to special scheduling--parent/teacher conference day--equipment and systems checked-storage refrigerator at 34 F.-logs reviewed; curent; no problems noted-food is properly stored--foods are labeled--well-organized--dish machine; wash cycle @ 161 vF.; rinse cycle @ 185 F.---facility is clean and well-organized--lunches are brought in by 4 local restaurants on Fridays-rotate with various restaurants for variety--food is held hot in steam table or oven until served--parents serve food to students while CFPM supervises operation-may expand this program to include WednesdaysImprovement focus:1.) make a log for wash and rinse temperatures on dish washer 2.) make a log for foods that are delivered by local permitted food establishments; take food temperatures on transpported and hot held foods prior to service to students-
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9/24/2014 | Routine Inspection 2nd | 100 |
- General Comments that relate to this Inspection
observations made during snack--no violations observed--hand sink stocked with soap and paper towels-observed CFPM washing hands--good personal hygiene--storage frig @ 34 F. ; logs kept/reviewed/current--high temp dish machine has adequate temperature as steam billows when door is opened--temp guage not working adequately--will test on with internal thermometer on next routine inspection--teachers only enter kitchen on rare occasions with CFPM supervision-Note: make a sign comparable to the one above the prep sink for the hand wash sink indicating that washing hands is only use--should not be used as a dump sink
- SECTION XVI: GENERAL COMMENTS
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4/24/2014 | Routine Inspection 1st | 100 |
- General Comments that relate to this Inspection
--openiing inspection to reactivate permit that has not been active for a number of years--discussed menu plans and suggested food preparation limiits-discussed issues related to teachers and unauthorized staff entering the kitchen; grabbing ice; storing lunches; etc. Discussed ways to restructure and limit kitchen use to maintian control and prevent potential contamination from outside sources. Recommend utilizing the teacher's lounge for all teacher needs; if possible.-dish machine tested: wash cycle at 158 F; rinse cycle at 190 F. To be serviced as there is a leak.-reminded CFPM to use hand sink ONLY for washing her hands; the remaining sink is for rinsing dishes prior to placement in dish machine and for washing fruits and vegetables in the colandars provided.-obtain proper test strips for quats sanitizer to be used in spray bottles in kitchen-reminded CFPM about proper storage of raw shell egss beneath or away from ready-to-eat foods in storage frig.-CFPM must post a copy of WC certificate or card-Temperature logs and other information on food handling left for CDPM-obtain a thermometer for testing food product
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1/15/2014 | Opening Inspection | 100 |
- General Comments that relate to this Inspection
-permit still not active--however; CFPM will start to do some food prep as soon as she gets her WC Health Card.--will schedule a reopening consul and inspection with Health inspector.
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11/7/2013 | Routine Inspection 2nd | 100 |
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