- [5] Potentially hazardous food meets temperature requirements during storage; preparation; display; service; transportation
Pco de gallo with fresh tomatoes; cilantro; etc. @ 48--53 F. in walkin. Stored in covered platci container which does not allow food to cool rapidly. Food had been prepared at 8:30 AM; but had not cooled sufficierntly in more than 3 hours due to improper practice.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.Corrected immediately by transferring salsa to a metal pan in walkin and properly nleft uncovered to cool rapidly. However the pan was incorrectly put on a plastic ice pillow to cool. Because these are made of plastic and even those frozen inside; they will ihibit the cooling process. The air circulation in the walk-in without the ice pillow will chill food product more quickly. Salsa had chilled to 44-47 F. by end of inspection.
- General Comments that relate to this Inspection
-observations made during lunch service and clean-up after lunch--no other violations noted--all other temperatures withi acceptable parameters- walk-in @ 39 F. (chicken salad @ 37 F--42 F--just taken off serve line); freezers @ -5 F; -10 F.; and -25 F.warmers: drawers--hamburger @ 147 F.; pepperoni/sausage pizza @ 135 F. line: ham/cheese subs @ 42 F.quats sanitizer: 3 compartment sink @ 200 ppm; spray bottle @ 200 ppm.dish machine: wash @ 172 F.; rinse @ 188 F.logs reviewed; current; no problems noted-hand sink stocked with soap/paper towels; did not have opportunity to observe hand washing or glove use--discussed emplyee health and illness scrteening: CFPM is clear on necesstiy to exclude employees with nausea; vomiting; diarrhea for 48 hrs after symptoms end. Also aware of excusion for fever.Improvement focus: use proper cooling procedures for foods made at room temperature that must be cooled to 41 F. or below within 4 hours. This should include prechilling foods; then storage in a metal pan; uncovered in the walk-in without anything underneath (ice pillows) to allow for rapid chilling to 41 F. After food attains this temperature; it can be transferred to a plastic container and covered.CFPM (list all CFPMs in facility): Employee Name; Program and Cert #; Expiration Date1.) Jenifer L. Chrisman; M141022; exp. 9/8/19Facility has not had employee(s) take and fail one of the recognized CFPM exams in the past year.
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3/7/2016 | Routine Inspection 1st | 95 |
- General Comments that relate to this Inspection
observations during lunch prep and set-up-kitchen serves 300 students at lunch--have 5 adult employees--no violations noted-all temperatures within acceptable parameters-walk-n @ 40 F. ( turkey/cheese subs @ 40 F--42 F.; chicken salad @ 41 F.); freezer @ -4 F.warmers: hamburger @ 149 F.; chicken sandwich @ 152 F.; pepperoni pizza @ 144 F.; cook temp: pepperoni pizza @ 177 F.dish machine: wash @ 166 F.; rinse @ 192 F. (no presure guage on this machine)quats sanitizer @ 200 ppm in plastic tub used as 3rd basin and in spray bottles--all logs reviewed; current; no problems noted--observed ataff washing hands at appropriate times;good use of gloves and no outside contamination during food prep noted; staff use a variety of implements to avoide bare hand contact with ready-to-eat foods--all foods appropriately date-marked in walk-in and freezer--dry storage area is clean and well-organized---diacussed methods and protocl for keeping cold food cold on serve line: seems to have a good understanding of procedure and she does not hold TTS foods for next day service that have bee above 41 F.CFPM (list all CFPMs in facility): Employee Name; Program and Cert #; Expiration Date--Jennifer L. Chrisman; M141022; 9/8/2019Facility has not had employee(s) take and fail one of the recognized CFPM exams in the past year.
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9/14/2015 | Routine Inspection 2nd | 100 |
- General Comments that relate to this Inspection
-observations made during lunch prep and set-up--noviolations noted-all temps within acceptable parameters--walkin @ 38 F. (chciken salad @ 39 F.; sub sandwich @ 38 F.--prepped @ 8 AM); freezers @ -8 F.; -21 F.; -4 F.warmers: cheeseburger @ 142 F.; hamburger @ 153 F.; chciken sandwich @ 133 F.; cook temp.: pepperoni pizza @ 168 F.all logs reviewed; current no problems noted-quats sanitizer: bucket @ 400 ppm; bottle @ 350 ppm; sink @ 200 ppm-dish machine: wahs @ 160 F.; rinse @ 190 F.-dry storage area is good--hand sink stocked with soap/paper towels; observed staff washing hands and using gloves appropriately--did not observe any outside glove contamination-Improvement focus: keep quats concentration logs on buckets and spray bottles as well as the basin used for the 3rd compartment for washing trays that dont fit in the dish washer
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3/19/2015 | Routine Inspection 1st | 100 |
- General Comments that relate to this Inspection
-observations made during lunch pre--no violations noted--all temperaturesithin acceptable limits- walk-in @ 39 F. (Mediterranean salad @ 41 F.; turkey/cheese subs @ 44 F.--both made this AM)-American cheese @ 52 F (had been out on prep line for making cheeseburgers--came down to 47 F. within 1/2 ht.)-storage freezer @ -6 F.-foods in warmer: hamburgers @ 142 F.; chicken sandwich @ 135 F.; pepperoni pizza @ 161 F.; popcorn chicken @ 148 F.-dish machine: wash @ 170 F.; rinse @ 1801 F.-quars sanitizer in extra bin @ 200 ppm; quats sanitizer in bottles @ 200 ppm-all logs reviewed: current: no problems noted-staff are logging exact values on quats sanitizer logs--good!-hand sink stocked with soap/paper towels--observed staff washing hands at appropriate times--did not have opportunity to observe proprer glove use during prep of ready-to-eat foods; but discussed issue with CFPM--all dry storage is 6" off floor--facility is clean and well-organized-Focus for improvement: maintian better temperwture contol on chees that is removed from refrigeration during prep--use smaller batches; etc.
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9/15/2014 | Routine Inspection 2nd | 100 |
- General Comments that relate to this Inspection
observations made just before lunch during set-up--no violations noted--waslk-in @ 40 F.; sub sandwiches/salads prepped this AM @ 45-49 F (appear to have good time/temperature controls in place--employees ar making foods in small batches to keep them cold)-freezers @ 19 F.; -20 F.; and -22 F.-cook temp: pepperoni pizza @ 201 F. -warmer: mac and cheese @ 139 F.; burger in hot drawer @ 139 F.-hand sink stoacked with soap and paper towels/did not have opportunity to observe personal hygiene--gloves removal was not necessary during inspection--dish machine used at breakfast this AM: wash @ 160 F; rinse @ 188 F. (from logs)-quats 146 sanitizer is rag bucket at 300 ppm-Discussed glove use and hand-washing with CFPM to make sure staff are trained to understand that: 1.) hands must always be washed before applying and during glove changes 2.) when gloves are contaminated by touching equipement handles and other items during food prep such as salads and sandwiches when direct hand contact is required; they must be removed; hands washed; and a new set of gloves applied
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3/28/2014 | Routine Inspection 1st | 100 |
- General Comments that relate to this Inspection
-observations made befoe lunch during food prep--no violations noted-walk-in @ 40 F. Product temp. @ 31 F (ham/turkey chef salad); 42 F (American cheese); 44 F. (hb eggs)storage freezers @ -8 F.; -17 F.; and -12 F.-temp. logs reviewed--current and no problems noted--quats sanitizer in spray bottle @ 200 ppm--hot water dish machine not yet used at time of inspection-temps taken from logs (184-186 /F.)-no bare hand contact of any foods; as gloves are worn after hands are washed--good personal hygiene practices noted--tongs are used to assemble hamburgers and other hot sandwiches--hot-holding temps.: checken patty @ 154 F in warmer; pepperoni pizza @ 130 F.--facility is clean and well-organized--CFPM warned of increasing GI symptoms and a few outbreaks in other schools of probable norovirus. CFPM to screen student helpers when they return from absences to make sure they do not engage in kitchen duties until at least 48 hrs after symptoms (nausea; vomiting; diarrhea) have ended
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9/26/2013 | Routine Inspection 2nd | 100 |
- General Comments that relate to this Inspection
-observations during end of lunch/beginning of cleaning-no violations noted--walk-in @ 38 F; hard-boiled eggs @ 38 F; refried beans (canned) @ 37 F-reach-in freezers @ -1; -12; -20 F-foods in warmers: peperroni pizza @ 138 F; chicken sandwich @ 140 F-quats @ 250 ppm-dish machine @ 158 wash; 185 F rinse-facility is clean and well-organize-no opportunity to observe personal hygiene practice-servers wearing gloves on line and for slicing tomatoes
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2/6/2013 | Routine Inspection 1st | 100 |
- General Comments that relate to this Inspection
-observatios made duting lunch service -no violations noted-walk-in @ 40 F. provolone cheese @ 39 F. pepperoni @ 41 F. chicken Caesar salad @ 48 F (just prepared--held over for second lunch)-storage freezers @ -21 F; -20 F and -3 F.-hot holding temps: cheesburger in warmer @ 121 F; sweet and sour turkey @ 129 F.; pepperoni pizza @ 110 f (cook temp logs showed all foods heated to 172 F or above starting at 9:30 AM-lunch service completed by 12:30 PM-all hot foods not served are discarded)-ham and cheese sandwich @ 54 F (just prepared) Note: cold foods such as sandwiches and salads not served will be held over for next day service**reccommend opening plastic container lid about 1 inch to allow cold foods held over foods to cool more rapidly to 41 F-check food temp. pror to leaving kitchen-if food has chilled to 41 F; close lid.-dish machine: wash cycle @ 156 F; rinse cycle @ 186 F- quats sanitizer in 3rd sink compartment @ 200 ppm.-noted staff taking money and approprately picking up pizza from underneath wrapper-no hand contamination issues observed-hand-washing-proper and other personal hygiene practices observed-reminded CFPM of need to screen ill employees for gastroenteritis symptoms (nausea; vomiting; diarhea) and to exclude any emplyees sick with these symptoms for 48 hrs from kitchen duty after they are well. (Must not have any symptoms for 48 hours before returning to work.)
- SECTION XVII: ABATEMENT DATE
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9/26/2012 | Routine Inspection 2nd | 100 |
- General Comments that relate to this Inspection
NO VIOLATIONS NOTED. SERVICE WAS COMPLETED.WALKIN @ 38 DEGREESSTORAGE FREEZERS @ 0 DEGREES T0 -20 DEGREESCOOK TEMPS TAKEN FROM TODAY'S LOGS.CHICKEN SANDWICH @ 205 DEGREESBEAN/CHEESE BURRITOS @ 173 DEGREESDISHWASHING ALREADY COMPLETED. TEMPS FROM LOG WASH @ 150 DEGREESRINSE @ 186 DEGREESNOTED HAM & CHEESE SANDWICHES FROM TODAY'S LUNCH IN WALKIN @ 60 DEGREES TO BE SERVED AGAIN TOMORROW AND DISCARDED IF NOT USED.CHECKED SANDWICH TEMPS AT END OF INSPECTION @ 47 DEGREESMILK; CHEESE @ 38 DEGREESDISCUSSED USING TIME AS A CONTROL FOR SANDWICH SERVICE AND OTHER FOODS LIKE CHOPPED TOMATOES. MAKE SURE FOODS OUTSIDE SAFE ZONE MEET 4 HR TIME CONTROL. CFPM TO IMPROVE MONITORING METHOD. DISCUSSED EXCLUSION OF EMPLOYEES WITH GASTROENTERITIS SYMPTOMS (NAUSEA; VOMITING; DIARRHEA) FOR 48 HRS AFTER THE LAST BOUT OF ILLNESS ENDS.
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2/3/2012 | Routine Inspection 1st | 100 |
- General Comments that relate to this Inspection
NO VIOLATIONS NOTED.WALKIN @ 39 DEGREESMOZARELLA CHEESE @ 39 DEGREESFREEZERS @ 4; -2; -4 DEGREES RESPECTIVELY.FIRST DAY OF SCHOOL. DAILY LOGS JUST STARTED.HOT HOLDING PIZZA @145 DEGREESDUE TO FOOD SHORTAGE HAD TO REHEAT BURRITOS; CHICKEN BREASTS IN MICROWAVE. ALL REHEAT TEMPS CHECKED @ 160 - 185 DEGREES. HANDSINK STOCKED - HOT WATERDISH MACHINE - WASH CYCLE @ 148 DEGREESRINSE @ 184 DEGREES.FACILITY IS CLEAN AND WELL ORGANIZED. QUATS SANITIZER IN SPRAY BOTTLES @ 300 PPM FOR SANITIZING COUNTERS AND LUNCH TABLES. ALL FOODS SERVED WERE PRE-COOKED; FROZEN. HOWEVER CFPM HAS BEEN INFORMED THAT COOKING HAMBURGERS FROM RAW MEAT MAY BE PART OF SCHOOL YEAR MENU.
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12/20/2011 | Routine Inspection 2nd | 100 |
- General Comments that relate to this Inspection
NO VIOLATIONS NOTED.ALL TEMPS LOGGED DAILY. NO PROBLEMS NOTED WITH REVIEW.STORAGE FREEZERS @ 4 DEGREES; -18 DEGREES; -25 DEGREESWALKIN REFRIGERATOR @ 38 DEGREESHOT HOLDING INTERNAL TEMP OF MEAT PIZZA @ 147 DEGREESDISHWASHER FOR TRAYS. WASH CYCLE @163 DEGREES; RINSE CYCLE @ 187 DEGREESHANDSINK STOCKED WITH SOAP AND PAPER TOWELS WATER HOT.OBSERVED STUDENT HELPERS ON SERVICE LINE. NO CONTAMINATION OF GLOVED HANDS NOTED DURING SERVICE OF PIZZA AND HAMBURGERS.DISCUSSED FOOD PREP PROCEDURES FOR BROWN RICE. CFPM STATES THAT ONLY OCCASIONALLY IS RICE COOLED AND REHEATED FOR SERVICE. COOLING DONE ON COUNTER WITH STIRRING - NOT ICED. THEN PUT IN WALKIN TO COMPLETE COOLING. RECOMMENDED THAT 2 METAL PANS BE USED TO COOL RICE.
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2/25/2011 | Routine Inspection 1st | 100 |
- General Comments that relate to this Inspection
No violations observed at the time of inspection:Facility is following approved HACCP plans; all temperature logs checked good. Rethermalization logs checked good; vegetable stew checked at 185.7 degrees; chicken burrito checked at 189 degrees; pizza arrived from Godfather's at 144 degrees.Walk-in refrigeration checked at 36 degrees ambient temperature; freezer checked between 2 and -10 degrees.Quatinary ammonia checked at approximately 300ppmHandsink checked stocked; handwashing procedures checked good.Observed proper glove use******* (good)
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10/8/2010 | Routine Inspection 2nd | 100 |
- General Comments that relate to this Inspection
All handsinks were fully stockedTemp Cooling Logs insp. - All OKWalk-in REfrig. @35FReach-in Frzr's were all <0FTemps noted: Hot Pepperoni pizza @186F; Hamburger @162F; Caesar Salad Dressing @35FAll Dairy items were currentHi-temp Dishwasher used - Observed 186F Rinse temp.3-comp sink used for pots - tested - 200 ppm Quat
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5/7/2010 | Routine Inspection 1st | 100 |
- General Comments that relate to this Inspection
Handsinks fully stockedWalk-in REfrig @35FAll Reach-in REfrig were <40FAll Reach-in Frzr's were <0FTemp Logs kept - checked OKAll Dairy currentTemps noted: French Fries @144F; Pizza @152F; Spaghetti @154F3-comp sink used for pans - tested - 200 ppm QuatHi-temp dishwasher used - observed rinse temp of 183F
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12/15/2009 | Routine Inspection 1st | 100 |
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