- General Comments that relate to this Inspection
-obsevations during lunch prep and service-Much overall improvement active; managerial contol noted in this kitchen: the operational plan is being put into pratice and staff are much more confident about what they are doing.-one problem noted however--cold food including tuna and meat/cheese sandwiches in walk-in that had just been prepared tightly covered in walk-in--tuna @ 50-54 F; sandwiches @ 46-50 F.--did not deduct 5 pts due to fact that foods had just been prepared and overall improvement is so significant; but will if this violation is found on future inspections (see improvement focus below)observed staff washing hands and wearing gloves appropriately to prevent bare hand contact with ready-to-eat foods: staff remove gloves that have become contaminated; rewash hands before applying new gloves; much improvement in personal hygiene noted--all temps not mentioned above within acceptable limits- walk-in @ 36 F.; storage refrigerators @ 34 F. (sandwiches @ 37 F.); 38 F. (Chef and ham salads @ 38-40 F.)-excellent temperature contol on cold foods that were just prepared-this was previously an issue--cold tble: slice and diced tomatoes and lunch meat @ 36--40 F. warmer: pork burritos @ 199 F.all foods properly date-labeled and stored correctly-all temperature and transport logs reviewed: current: no problems noted-observed service practice: food is covered for protection on linequats sanitizer in 3 compartment sink and rag buckets @ 400 ppm-Discussed employee health policy and screening of ill employees by phone with owner Colin Smith who is aware that employees with nausea; vomiting; diarrhea must remain out of the kitchen for 48 hrs after they become symptom-free due to continued viral shedding. Improvement focus:1.) leave cold foods that have just been prepared uncovered in walk-in until they cool down to 41 F.; then they can be covered. 2.) a copy of the operational plan must be onsite at Bishop Manogue kitchen in addition to the main kitchen.CFPM (list all CFPMs in facility): Employee Name; Program and Cert #; Expiration Date--NONEFacility had one employee--Lynn Marner--who failed the test the first time she took it by one question. She then retook the test immediately and passed it easily.
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3/10/2016 | Routine Inspection 1st | 100 |
- [1] Original container; properly labeled
Foods in walk-in (Spanish rice; fruit salad with fresh melons; etc.) not date-labeled. Label all foods at the time they are prepared.
- [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.Foods made in AM at main Sparks kitchen and transported did not meet hot and cold temperature requirements: cheeseburgers at 114 F--128 F in warmer and on serve line; ham and turkey sandwiches at 48 F.--49 F. in storage cooler. No logs or other marking system available to show when these foods were prepard. "Time as a control" has not yet been approved for this kitchen. The procedure must be submitted as part of the operational plan that is pending by the Owener for approval. Several sandwiches from the line were put back for tomorrow's lunch---these were discarded voluntarily.
- [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.Failure to wash hands prior to applying gloves; failure to restrict glove use to direct food handling resulted in contamination of outside gloves from touching equipment; handles; etc.; then touching food directly with same gloves.
- General Comments that relate to this Inspection
Observations made during lunch set-up and service--kitchen serves about 300 students onsite and about 80-100 students at Sage Ridge School daily.One additional violation noted: thawing frozen chicken incorrectly--frozen foods must be thawed in the refrigerator and under rulling water. Did not deduct points---corrected immediately.-no other violations noted: walk-in @ 36 F.; salads @ 41 F--43 F in storage refrigerator. Several other issues requiring attention: 1.) temperature logs for refrigeration units are not current----were logged to today; but not for previous dates. Keep logs up-to-date daily. 2.) Concentration of quats sanitizer appeared too strong as it was markedly pink in the 3rd compartment of the sink. This is difficult to determine with the test strips color chart currently in use which do not register above 400 ppm. Get the calibration adjusted downward to 200 ppm to make sure that the 400 ppm isn't breached and a much stronger solution is accidentally being used.
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9/8/2015 | Routine Inspection 2nd | 89 |
- [2] Food protected during storage; preparation; display; service; transportation
050) Raw product stored incorrectly. Store all raw foods below cooked and ready to eat foods to prevent potential cross contamination.Raw shell eggs stored above condiments; grated cheese; corrected immediately.
- [2] Accurate thermometers; chemical test kits provided; gauge cock (1/4" IPS Valve)
two food thermometers were inaccurate and needed calibration. Several types of test strips were available for quats; staff were uncertain which type was correct for product in use. Corrected immediately.
- General Comments that relate to this Inspection
-observations made during lunch prep--no additional violations noted--hand sinks stocked with soap & paper towels; observed some hand-washing; continue to improve personal hygiene training--all temps within acceptable parameters--walkin @ 36 F (cooked rice @ 38 F.; sandwich meats @ 40 F.;)-walk-in freezer @ -5 F-front storage refrigerators @ 32 F and 38 F (salads @ 36 F to 44 F.; ham sandwich @ 44 F)make-up table @ 36 F below: foods on top--sliced tomatoes @ 38 F--44 F; ham and turkey @ 38 F.--45 F. Lunch meat is removed to walk-n for overnight storagecook temp: pepperoni pizza @ 215 F.warmers: pizza @ 145 F to 211 F.-sanitizer in 3 compartment sink @ 400 ppm; rag bucket @ 250 ppm--foods in refrigeraor are appropriately date-marked--all equipment temp logs and quats sanitier logs reviewed; current; no problems noted.-facility is clean and well-organized--4/21/2015--observations made and temperatures checked on foods transported to Sage Ridge School (see attached amendment)--all temperatures were within acceptable limits. Most sandwiches wer between 40-42 F; all salads @ 38 F.; hot beef and rice @ 135-138 F.Noted significant improvement in holding temps both a kitchen and with transported foods. Continue to maintain the good progress made.Improvement focus: 1.)HACCP Plan and cooling logs are neede for chicken breasts--this still needs to be completed. 2.) staff can only use covered plastic cups with a plastic straw for water and other drinks on the line; do not store drink bottles in the storage refrigerators 3.) staff need training in proper glove use. Gloves are worn only when directly preparing foods that will not receive further cooking. They must be removed when touching equipment; Wash hands and reapply before going back to direcdt fppd prep. 2.) continue to train staff in all areas of food prep and service; as well as use of sanitizers
- SECTION XVII: ABATEMENT DATE
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4/22/2015 | Routine Inspection 1st | 96 |
- [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.Kitchen staff failed to wash hands prior to applying gloves or before touching brownies bare-handed. Also observed contaminating outside of gloves on equipment handles; then touching food contact surfaces of plates and brownies to place on service line. This had been listed as an area needing improvement on last inspection. Did not observe any hand-washing for the whole duration of lunch prep and service.
- General Comments that relate to this Inspection
-observations made during lunch prep and regular lunch service; as well as a catered event for seniors in outside patio area---no other violations noted---all temperatures within acceptable parameters-walk-in @ 37 F. (chicken breasts cooling on racks @ 52--55 F.); ham lunch meat @ 39 F.; walk-in freezer @ 0 F.; storage refrigerators @ 39 F. (ham sandwich @ 40 F); storage frig. @ 40 F. (chicken salad @ 41 F.); prep table @ 41 F. (thermometer missing but did not deduct point).-cook temperatures: chicken breast @ 192 F.-hotholding: beef chile at senior lunch @ 168 F.; -cold food on senior lunch line (outside): chopped tomatoes @ 48 F.; shredded cheese @ 49 F.-quats sanitizer @ 400 ppm-temp. logs for walk-in are kept; also for quats--reviewed; no problems noted--facility is clean and all foods properly stored; all foods appropriately date-labeled; all foods stored at least 6" above floor--observed cook putting hot chicken breast in walk-in (168 F) to cool--this practice is not advisable--foods should cool to room temp. so that walk-in doesn't heat up--see note belowTo be completed within 30 days (Nov. 6):1.) develop a written HACCP plan for transporting (from Round-a-Bout main kitchen) raw chicken; cooking it onsite; cooling it; and preparing it in Caesar salads (previous inspection report requested cooling logs; but these have not been completed; cooling logs will now become part of written HACCP plan)2.) develop a written SOP for hand-washing hygiene and glove use--3.) keep temperatures logs on all refrigeration units as required on last inspectionDue to the fact that Round-A-Bout is preparing food and tranporting it to multiple sites for service; a written; operational plan will need to be developed (this is typical required of all permitted facilities that serve school students.) Health District staff to determine where this document under which permit this document needs to be initiated and let CFPM know within 30 days.
- SECTION XVII: ABATEMENT DATE
Violation corrected immediately--written documents required in 30 days (Nov. 6)
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10/7/2014 | Routine Inspection 2nd | 95 |
- [2] Food protected during storage; preparation; display; service; transportation
050) Raw product stored incorrectly. Store all raw foods below cooked and ready to eat foods to prevent potential cross contamination.Raw shell eggs stored above ready-to-eat foods. Store below or away from foods; drinks; condiments that are not going to be cooked.
- General Comments that relate to this Inspection
-observations made during lunch prep and service--no other violations noted---walk-in temp. at 49 F. at beginning of inspection--eventually returned to 36 F.-; foods stored oer weekend (relish) @ 39 F.-other foods such as cheese; turkey meat for sandwiches; cut melon @ 43 F--46 F.-storage frig @ 34 F (sandwiches made around 9 AM @ 51 -54 F.--these are not held over for next day service--always served same day)-storage unit @ 38 F. (salads @ 42 F--48 F--made in AM)-chicken for fajitas @ 162 F.; rice @ 185 F. (warmer)-sandwich prep table @ 40 F. below--sliced tomatoes @ 44 f--48 F on top)-all foods protected on service line--quats sanitizer in 3 compartment sink @ 300 ppm---custodial staff for school are responsible for cleaning and sanitizing lunch tables-Focus attention on the following to increase active managerial contol:1.) keep temperature logs on all refrigeration units; cook temperatures of meats/poultry; cooling logs for any foods that are cooked; cooled; and reheated for next day service; reheat temperature logs-also check food temperatures inside of walkin occasionally-2.) monitor temperatures on walk-in throughout shift to make sure food temp. remain at 41F. or below-appeared that there was a long lag time for temp. to return to 41 F. after it was at 49 F. at beginning of inspection-3.) keep logs on quats sanitizer-4.) hand-washing at appropriate times including prior to putting on gloves or prior to working with ready-to-eat foods; proper glove use must be demostrated to include removal of gloves when outside become contaminated by touching equipment; etc. 5.) post CFPM WCHD card or certificate--failure to do so may result in 3 pt violation on next inspection
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3/31/2014 | Routine Inspection 1st | 98 |
- General Comments that relate to this Inspection
-OBSERVATIONS MADE BETWEEN TWO LUNCH PERIODS AND DURING 2ND LUNCH SERVICE--no violations noted--walk-in @ 38 F.; sliced ham/turkey @ 40 F.; cooked chicken breasts @ 41 F. --discussed cooling procedures w/ CFPM--no problems identified-walk-in freezer @ -16 F.-storage refrigerators @ 42 F. 38 F.-beef nachos in warmer @ 171 F.; had just been reheated with cheese-(discussed cooking process with CFPM-raw beef fore nachos is cooked at main Round-A-Bout kitchen and transported hot to kichen; stored hot in warmer until assembly; cooked ground beef is removed and assembled with tortillas and cheese; placed in oven to reheat then back into warmer to hold until service--no problems identified other than failure to maintain temperature logs during the process; especially since it takes place under two different permits)-hand sinks stocked with soap and paper towels; hand-wahsing prior to applying gloves noted--gloves used for hand protection during assembly and service of nachos--sandwiches in cold unit @ 53 F-54 F; chef salads @ 50 F--52 F-sandsiches prepared right before each lunch service--discussed appropriate storage for plastic wrapped sandwiches and salads held-over for next day service---beef-vegie soup made onsite @ 163 F.--left over is discarded---quats sanitizer tested @ 300 ppm--have supplier check calibration and reduce to 200 ppm to avoid checmical residue on trays and other service items.Areas to focus attention:1.) maintain temparature logs for cold storage unites and cooling of goods such as chicken breasts. Maintain transport log to include temp. and time when foods leave main kitchen; temp. upon arrival; temp. and time just before service.2.) make sure calibration for sanitzer is at 200 ppm for quats--according to manufacturer must be checked when water is at room temperature
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10/4/2013 | Routine Inspection 2nd | 100 |
- [2] Accurate thermometers; chemical test kits provided; gauge cock (1/4" IPS Valve)
200) Inaccurate thermometeres/no chemical test kits available. Must provide accurate thermometers/chemical test kits.Chlorine test strips unavailable. Use appropriate test strips. Test concentration ndaily at 50-100 ppm.
- [1] Single service: articles; storage; dispensing; used
Disposible plasticware stored mixed up in a basket; must be individually wrapped or stored with handles up or out so that food contact surface is not contaminated by hands.
- General Comments that relate to this Inspection
-observations during prep; lunch service; and clean-up--no additional violations noted-walk-in @ 36 F. Sliced ham on tray @ 39 F.-walk-in freezer @ 16 F. Numerous leftovers noted in freezer such as lasagne; soup; etc in 2" hotel pans. CFPM did follow through with purchase of metal hotel pans to facilitate cooling of hot foods with ice according to recommendations made on previous inspection.-baked chicken on racks @ 93 F--117 F--finished baking for chow mein @ 10:30 AM-line: chow mein @ 125-145 f.; ham sandwiches @ 43 F.; black bean soup @ 180 F.; chopped tomatoes on salad bar @ 44 F.-make-up table @ 40 f.; sliced tomatoesw @ 41-44 F.-chlorine sanitizer in 3 compartment sink @ 200 ppm--recalibrate to 50-100 ppm.-make sure cracks around handles on meat slicer are cleaned so that there is no buildup-use walk-in for cooling foods from room temperature--makeup table is for storage only
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3/26/2013 | Routine Inspection 1st | 97 |
- [2] Accurate thermometers; chemical test kits provided; gauge cock (1/4" IPS Valve)
200) Inaccurate thermometeres/no chemical test kits available. Must provide accurate thermometers/chemical test kits.New sanitizer for 3 compartment sink is a hypochlorite product and requires chlorine test strips. Quats test strips were incorrectly purchased.
- General Comments that relate to this Inspection
Previous violations from 11/3/2012 have been corrected.Apples are now wrapped onm serve line. Cookies served in paper envelopes--discussed closing the opening with a stapler to prevent potential hand contamination by students looking inside of packaging.Sandwich board on prep table has been removed and is in the process of being sanded.CFPM is usingan ice-water bath for cooling foods. Alerted to new requirement for written HACCP plan probably during the spring semester.Kitchen staff are already washing hands and wearing gloves to prepare ready-to-eat foods.School admisitration agreed to warn teachers that they are not to enter the kitchen area; must ask kitchen staff for items needed.
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12/6/2012 | Routine Reinspection 1st | 98 |
- [5] Potentially hazardous food meets temperature requirements during storage; preparation; display; service; transportation
- [2] Food protected during storage; preparation; display; service; transportation
Apples; hot foods; salads uncoverd on serve line. Cookies in in small paper bags-observed students putting fingers into multiple bags before making selection--foods must be wrapped to avoid direct hand or respiratory contramination during serviceImproper cooling of chicken breasts noted. Chicken wrapped in plastic in walk-in @ 86 F. Corrected immediately. Unwrapped chicken to allow air circulation.
- [2] Food contact surfaces of equipment and utensils clean; free of abrasives; detergents
Quats sanitizer in use in 3 compartment sink and buckets is not labeled for use on dishes and food contact surfaces. Corrected immediately by replacing with bleach solution.Noted that prep table board had not been sanded. This was noted as a requirement on initial opening inspection.
- [2] Accurate thermometers; chemical test kits provided; gauge cock (1/4" IPS Valve)
200) Inaccurate thermometeres/no chemical test kits available. Must provide accurate thermometers/chemical test kits.Sanitizer test strips for bleach; quasts still missing. This was noted as a requirement on the bopeninbg inspection.
- [1] Single service: articles; storage; dispensing; used
Observed teacher enter storage area; remove paper plates with bare; unwashed hands--placed plates on salad bar.
- General Comments that relate to this Inspection
-no other violations noted-walk-in @ 37 F.-walk-in freezer @ 25 F--all foods well-frozen-prep table @ 37 F; cheese @ 37 F- sandwiches in storafe frig @ 48-54 F.--will be eaten or discarded after lunch (within 4 hr time frame)-chili on line 2 164 F; soup on salad bar @ 157 F. sliced tomatoes @ 41 F.-hand sinks stocked; observed hand-washing; good hygieneNote: observed unauthorized staff in kitchen--must stay out of kitchen when caterers are working; to discuss with schooladministration. If more service items are needed; ask kitchen staff for help.CFPM must develop appropriate procedures for cooling foods such as chicken breasts. Left cooling charts to document procedure developed. Follow-up on next routine inspection will be done.Discussed need to screen and exclude ill employees with gastrointestinal symptoms (vomiting; diarrhea; nausea) for 48 hours after they are well without any signs of illness.
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11/29/2012 | Routine Inspection 1st | 93 |
- General Comments that relate to this Inspection
Already under operation for several weeks school break and lunches. CFPM thought the Bishop Manoque permit and other catering permits were sufficient. Due to fact that sandwiches and other foods such as cur-up fruits are prepared in the kitchen; a separate operational permit is required.Note: all hot foods such as meats and soups will be prepared in the Round-About Catering main kitchen and transported hot for immediate service. Some good foods such as salads; sandwiches will be made at the main kitchen and transported to this kitchen to be held cold or served immedioately. (See attached menu)The following items to completed-will check on first routine inspection:1.) Have prep table board sanded to remove deep cuts.2.) Obtain appropriate test strips for quats sanitizer in use.3.) Provide plastic or paper cover for all foods displayed on service line.4.) Remove all raw meats or other raw product that is not for service at this facility.5.) Store all raw meats below ready-to-eat foods.6.) Make sure that sanitizer in 3 compartment sink is at proper concentration.7.) Leave foods that are chilling down uncovered on top shelf of walk-in. After foods reach 41 F; cover with plastic or other cover.No other problems noted. -walk-in at 37 F. Walk-in freezer at 14 F.-storage refrigerators at 34 F-37 F. Sandwich prep table at 37 F (sliced tomatoes; cheese; etc.)-hand sinks are stocked with soap and paper towels-food preparers are wearing gloves to prepare sandwiches.Salad bar has sneeze guard. Foods iced on salad bar at 37 F.OK to issue permt. This report will serve as the temporary permit until the permanent one is received.
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8/22/2012 | Opening Inspection | 100 |
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