- [5] Hands washed and cleaned; good hygienic practices
Observed student workers touching face; hair; clothing with gloved hands which meant that the outsidce of the glove was poyrnyislly contaminated; then they directly touching the center of the plates from which food would be eaten. Corrected immediately. Discussed proper glove use and the need to better train and bmonitor student helpers.
- General Comments that relate to this Inspection
-observations during lunch service--no additional violations noted-storage refrigerator @ 38 F. (turley salad @ 43 F.); freezer @ -6 F.warmers: beef taco @ 148 F.; cheese pizza @ 172 F.quats sanitizer in 3 comparterment sink @ 200 ppm. spray bottles @ 200 ppm-all logs reviewed: no problems notedhandsink stocked with soap and paper towels; observed staff and student workers washing hands: gloves were worn and no additional problems noted--discussed employee health program and excusion of those sick with nausea; vomiting and/or diarrhea for 48 hrs after the symptoms end.Improvement focus: monitor student workers to make sure that they put on hairnets prior to washing hands and gloving. Make sure that students workers are using glove correctly and not touching their face and other items with theire gloved hands.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.
|
3/8/2016 | Routine Inspection 1st | 95 |
- General Comments that relate to this Inspection
observations during lunch prep and set-up--no violations noted-about 280 lunches are served daily--scholl does not have a breakfast in the classroom program--all temperatures within acceptable parameters-storage refrigerator @ 37 F. (turkey ham salad @ 38 F.); freezer @ -7 F.warmer: cheese sandwich @ 182 F.; soft taco @ 201 F.quats sanitizer: 2 compartment sink with 3rd compartment as a plastic bin for sanitizer--at 400 ppm; spray bottles @ 250 ppm; rag bucket @ 250 ppm-handsink stocked with soap and paper towels: observed staff washing hands at necessary times: staff monitor student helpers for handwashing and proper glove use; good personal hygiene observed--logs reviewed; current: all temperature logs were good; quats log showed 200 ppm today when in fact testing showed concentration @ 400 ppm (see note below)Improvemenet focus: 1.) quats sanitizer test strips must be immersed for 10 seconds to take an accurate reading. 2.) the actual concentration shown on the test strip should be logged---not what staff know the level SHOULD be. If a correction is made such as adding more water or chemical; a correction note should be added to the log and the corrected concentration should be retested and logged.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.
|
10/22/2015 | Routine Inspection 2nd | 100 |
- General Comments that relate to this Inspection
-observations made during lunch service and clean-up--no violations noted--temperatures within acceptable parameters- storage frig @ 48 F. at begining of inspection; but staff were in and out and rearranging food- came down to 41 F. within 10 minutes (turkey/ham salads @ 42--44 F--to be served today.warmers: hot dogs @ 135--170 Fline: hot dogs @ 138 F.; cold ham/cheese sandwiches @ 52 F (served immediately)all logs reviewed;current; no problems noted-quats sanitizer: basin used for 3rd compartment of sink @ 200 ppm; bucket @ 250 ppm; spray bottle @ 200 ppmhand sink stocked with soap/paper towels; observed staff washing hands and monitoring hand washing of student helpers--good personal hygiene-Improvement focus: 1.) monitor refrigerator to make sure that it is holding food at 41 F and below (check temp of foods that have been stored overnight); log food temperatures on your refrigerator log; routinely monitor food temperatures at least once a week 2.) log quats conc. for spray bottles and buckets; as well as 3 compartment sink
|
3/19/2015 | Routine Inspection 1st | 100 |
- [2] Food protected during storage; preparation; display; service; transportation
Observed staff handling unwrapped plums directly with surface contaminated gloves after touching drawer handle; box-cutter; box; etc. Failed to remove gloves; wash hands; and apply new gloves upon returning to handling plums.
- General Comments that relate to this Inspection
-observations made during lunch preparaation--no other violations noted--all temps within accepatable parameters--storage frig @ 40 F. (egg salad @ 40 F.); milk cooler @ 36 F.; freezer @ -6 F.foods in warmer; chicken patty @ 169 F.; quats sanitizer @ 200 ppm. in tub used for wash; rinse; and sanitizing (site only has a 2 compartment sink)-sanitizer buckets are poured from tub so do not need to be tested for quats separately--all logs reviewed; current: no problems noted--hand sink stocked with soap/paper towels---all foods properly stored; labeled--food protected on serve line-most are pre-wrapped other than plums which are served by student helpers with washed gloved hands--staff monitor student helpers during hand-washing; applying gloves--no problems noted-Improvement focus: correct use of gloves for unwrapped food prep and service. Surface contaminated gloves must be removed; hand washed; and new gloves put on.
|
10/2/2014 | Routine Inspection 2nd | 98 |
- General Comments that relate to this Inspection
-observations made during food prep prior to lunch--no violations noted-hand-sink stocked w/; soap & paper towels/observed CFPM washing hands at appropriate times--good personal hygiene--freezer @ 5 F.; storage frig @ 42 F. (ham sandwich @ 39 F.); milk cooler @ 27 F.warmer: grilled cheese sandwich @ 164 F.; burger buddy @ 143 F.--quats not made up in sink; conc. inspray bottles @ 200 ppm--facility is clean and well-organizedNote: recommend testing quats concentration in spray bottles daily; especially if not made fresh daily; and logging result next to value for sink (there is room to do so)
|
4/23/2014 | Routine Inspection 1st | 100 |
- General Comments that relate to this Inspection
-previous violation from 9/9/2013 has been corrected- temp. @ 40 F- apparently the door was not staying shut--sometimes an extra push is needed as the double doors on the unit sometimes open from pressure of closing the second door-CFPM thinks that a work order is not needed--just making staff aware of the problem seems to be adequate-there are 3 lunches--staff sanitize tablesw after first lunch--they monitor students who wipe the tables usibg santizer after the second and third lunches
|
9/12/2013 | Routine Reinspection 1st | 100 |
- [4] Facilities to maintain product temperature
040) Cold holding unit not maintaining proper temperature. Repair unit to maintain 40 degrees F or below to prevent bacteria growth.Storage refrigerator @ 44-46 F. during duration of insepection--coolers must maintain temperature at 41 f. or below even during service--there was little in and out activity during the 55 minute inspection however and the unit was almost completely empty except for one rack of subs sandwiches--temp was 48 F. on food
- General Comments that relate to this Inspection
-no other problems noted--freezer @ -3 F.-hand sink stocked with soap and paper towels--observbed student helpers washing hands before applying gloves--helper was serving unwrapped apples individually to students-no problems with glove contamination noted--all temp. logs reviewed-no problems noted--cook temps.; BBQ diced chicken @ 166 F. @ 11:10 AM--hot-holding bean/cheese burritos @ 154 F.-cold macaroni/ham salad on line @ 53 F. just prior to service--milk cooler @ 32 F.--quats sanitizer in spray bottle @ 200 ppm. (QT10)-quats sanitizer in 2 compartment sink not mixed up-logs indicate 200 ppm (QT40)-student helpers are monitored during clean-up after lunch while they spray tables with quats sanitizer-do not wear gloves which are not necessary per MSDS-Note: taking and logging temperatures of refrigerators only in early AM does not give accurate information about hos well unit is holding--staff need to check temperatures of units during busy times as well-
|
9/9/2013 | Routine Inspection 2nd | 96 |
- General Comments that relate to this Inspection
-observations made before lunch during prep---no violations noted--storage refrigerator @ 38 F. storage freezer @ -1 F.-milk cooler @ 34 F.-warmer: beef sliders @ 198 F.; sweet/sour chicken @ 184 F.-quats sanitizer for washing trays @ 250 ppm.-student helpers serve apples individually on line to each student-CFPM monitors student haleprs to make sure they don't contaminate gloved hands when serving food-cleaning and sanitizing of tables is done before; between the two lunch periods; and afterwards--this is a new policy-
|
3/12/2013 | Routine Inspection 1st | 100 |
- General Comments that relate to this Inspection
-inspection complete during lunch service-regular manager was out sick-substitute staff were preparing and serving food--no violations observed-storage refrigerator @ 36 F; storage freezer @ 0 F.-cheesburger cook temp. @ 173 F.-warmer: cheeseburgers @ 135 F-147 F-service line: BBQ beef @ 154 F.; cheeseburger @ 133 F; tater tots @ 82 F.-milk cooler @ 29 F.-handsinks stocked w/ soap and paper towels: did not observe hand-washing; however good hygiene practices with gloves observed-student helper directly touching raw vegetables wore gloves and was careful not to touch anything except food product-quats sanitizer in basin used for sanitizing tables @ 200 ppm-SFC cleans and sabnitizes tables between and after lunch period-recommend that staff monitor student helpers more closely to make sure they do not inadvertantly contaminate gloved hands during food serviceREMINDER: any food service employees with nausea/diarhea/vomiting/stomach cramps must be excluded from food service until they are free of any symptoms for at least 72 hrs after the illness has ended
|
11/13/2012 | Routine Inspection 2nd | 100 |
- [2] Food protected during storage; preparation; display; service; transportation
NOTED STUDENT SERVERS RECONTAMINATING HANDS BY TOUCHING PANTS; SKIN; PICKING UP TRASH FROM FLOOR AFTER WASHING HANDS PRIOR TO APPLYING GLOVES. HANDS SHOULD ALWAYS BE WASHED IMMEDIATELY PRIOR TO PUTTING ON PROTECTIVE GLOVES WHICH MAY HAVE MINUTE HOLES.
- General Comments that relate to this Inspection
INSPECTION COMPLETED DURING FOOD PREP AND SERVICE.STORAGE REFRIGERATOR @ 44 DEGREES - CAME DOWN TO 38 DEGREES BY END OF INSPECTIONFREEZER @ 4 DEGREESSANDWICH PLATE WITH TURKEY BREAST/CHEESE # 44 DEGREES (ON SERVICE LINE)TURKEY CAESAR SALAD @ 42 DEGREESENCHILADAS IN WARMER @ 179 DEGREESMILK COOLER @ 37 DEGREESQUATS SANITIZER IN 3RD COMPARTMENT OF SINK (BASIN) AT 200 PPMSTAFF AND CFPM WERE ABLE TO RECITE 48 HR EXCLUSION FOR VOMITING/DIARHEA ILLNESS AFTER LAST BOUT OF ILLNESS. DISCUSSED PROBLEM OF SCREENING STUDENT HELPERS. CFPM TO ASK PRINCIPAL TO NOTIFY TEACHERS NOT TO SEND STUDENT HELPERS THAT HAVE BEEN ILL FOR 2 DAYS AFTER THEIR ABSENCE. GOOD PLAN.
|
3/28/2012 | Routine Inspection 1st | 98 |
- General Comments that relate to this Inspection
NO VIOLATIONS NOTED.STORAGE FREEZER @ 0 DEGREESSTORAGE REFRIGERATOR @ 40 DEGREESSALAD WITH HAM & CHEESE @ 40 DEGREESDELIVERIES ARRIVE SOMETIME DURING LUNCH FOR NEXT DAY SERVICE. CFPM IS USUALLY TOO BUSY. HOWEVER SUGGESTED THAT IF ABLE SHE TAKES FOOD TEMPERATURES WHEN REFRIGERATED FOODS ARRIVEHOT DOGS @ 167 DEGREES IN WARMERQUATS SANITIZER IN TUB AND IN SPRAY BOTTLE AT 200 PPM. TEMP LOGS KEPT DAILY. REVIEWED AND NO PROBLEMS NOTED. DISCUSSED SICK EMPLOYEE POLICY REGARDING NAUSEA/VOMITING/DIARRHEA TO INCLUDE EXCLUSION UNTIL 48 HRS AFTER THE LAST BOUT OF ILLNESS. ONLY AFTER EMPLOYEES HAVE BEEN WELL FOR 48 HRS WITH THIS TYPE OF ILLNESS ARE THEY ALLOWED TO RETURN TO WORK. HANDSINKS STOCKED AND OPERATIONAL. DISCUSSED SERVICE OF INTACT APPLES; PLUMS ETC AND NEED TO EITHER HAVE THEM WRAPPED OR SERVED INDIVIDUALLY BY A HELPER WITH WASHED/GLOVED HANDS.
|
11/4/2011 | Routine Inspection 2nd | 100 |
- General Comments that relate to this Inspection
No violations noted. Handsinks stocked. Quats sanitizer logs current. Discussed management issues regarding low and high readings with CFPM. Adequate understanding of correction procedures verbalized.Temp logs current. Reviewed and no problems noted. Milk frig @ 38 F; storage frig. @ 38 F.; storage freezer @ 5 F.Cook temp on BBQ ribs at 148 F. Thermalization temp missing for this food product; but CFPM was heating to 165 F.dioscussed training and monitoring of student helpers. CFPM seemed to have adequater understanding of issues.
|
2/15/2011 | Routine Inspection 1st | 100 |
- General Comments that relate to this Inspection
The following was observed during the inspection:Refrigerators @ 35 f; All food products prepackaged & Sealed. All food products stored properly.Freezer @ 0 f; All food frozen. Milk Cooler @ 36 f; All milk products have current fresh dates. Floors; counters; handles; equipment very clean.Handsink stocked properly w/ soap and p-towels. Dry storage clean and products stored properly. Condiments and utensils (Packaged).Lunch area & tables very clean. Floors clean.*Observed staff taking temps of food products out of oven. *Observed proper food prep & changing of gloves between duties. **Bathrooms clean and handsink stocked properly w/ soap and p-towels.Quat sanitizer @ 200ppm. Bottles labeled properly.All chemicals stored away from food products.
|
12/15/2010 | Routine Inspection 2nd | 100 |
- General Comments that relate to this Inspection
The following was observed during the inspection:Refrigerators @ 38 f. All food properly stored. Veggies 40 f; Popcorn Chicken 40 f. Freezers @ 0 f. All food frozen. Corn dogs 29 f; Burritos 28 f.Milk cooler @ 27 f. All dates current on dairy products.Floors; counters; handles clean.Handsink stocked properly w/ soap and p-towels.Dry storage clean and organized. All food products stored properly. All dates current on can products.CFPMMia Mansfield - M050882 - 11/30/10
|
6/8/2010 | Routine Inspection 1st | 100 |
- General Comments that relate to this Inspection
The following was observed during the inspection:Refrigerators @ 38 f. All food properly stored. Freezers @ 0 f. All food frozen. Milk cooler @ 30 f. All dates current on dairy products.Hot holding: Chili mac 142 F.Floors; counters; handles clean.Handsink stocked properly w/ soap and p-towels.Dry storage clean and organized. All food products stored properly. All dates current on can products.Items discussed w/ Kimberley: Sick employee policy; can product policy.Observed handwashing while onsite for inspection.Mia Mansfield - M050882 - 11/30/10
|
12/17/2009 | Routine Inspection 2nd | 100 |
Restaurant representatives - add corrected or new information about Wcsd Hidden Valley Elem School Kitchen, 2115 Alphabet Dr, Washoe County, NV »