- General Comments that relate to this Inspection
-observations during lunch service--no violations noted--all temps. within acceptable parameters-walk-in @ 40 F. (han/cheese sandwiches @ 39 F.); freezer @ -1 F.; milk cooler @ 36 F.warmer: pizza hoagie @ 157 F.; On line @ 142 F.-all foods properly stored and labeled--personal foods are stored in a separate food-grade plastic container away from foods served from kitchen-quats sanitizer in 3 compartment sink @ 400 ppm; spray bottle @ 300 ppm.-all logs reviewed: current: no problems noted-handsink stocked with soap and paper towels: did not have opportunity to observe handwashing practice--facility is clean and well-organized--student helpers are no longer working in this kitchen--all food is served by kitchen staff--discussed employee health policy with CFPM who is aware that kitchen staff who are ill with nausea; vomitng; diarrhea must stay out of the kitchen for 48 hrs after all symptons end.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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3/24/2016 | Routine Inspection 1st | 100 |
- General Comments that relate to this Inspection
-observations macde during lunch prep and set-up--no violations noted--all temperatures within acceptable parameters-walk-in @ 40 (turkey ham sandwiches @ 38 F.); freezer @ 10 F.; se cond freezer not working--was being serviced during inspection--warmers: corn dogs @ 140 F.; chicken patties @ 183 F.; quats sanoitizer in 3-compartment sink @ 400 ppm.; spray bottle @ 200 ppm.-handsink stocked with soap and paper towels; staff not wearing gloves and did not need to; hand washing observed---good personal hygiene-facility is clean and well organizedNo improvement focus needed--everything is done well.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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10/26/2015 | Routine Inspection 2nd | 100 |
- General Comments that relate to this Inspection
-observations made during lunch service and clean-up--no violations noted--handsink stocked with soap & papaer towels; observed staff washing hands at appropriate times-unable to observe glove use as there was no open food on service line--freezers @ -7 F.; -6 F.all temperatures are acceptable except walk-in which is marginal and inconsistent.. Outside temp. guage showed 38 F.; inside ambient temperature @ 40-41 F.; (ham sandwiches @ 43 to 45 F.--were on shelf to be discarded; so no points were deducted. Sandwiches had been delivered on 4/10--6 days ago as frozen product and were thawed yesterday. Work order has been submitted to check and service unit; if necessary.)-line: cheese sandwich @ 45 F.; chicken patty @ 145 F.-all foods and single service ware protected on serve line--quats sanitizer in sink @ 300 ppm; spray bottle @ 200 ppm-ice scoop properly stored--facility is clean and well-maintainedImprovement focus: 1.) take food temps in addition to walk-in ambient temps.--do not depend on outside guage--it is not accurate. 2.) log spray bottle concentration each time a new bottle is made up
- SECTION XVII: ABATEMENT DATE
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4/16/2015 | Routine Inspection 1st | 100 |
- General Comments that relate to this Inspection
-observations made during lunch service and clean-up--upon entering kitchen it was noted that student helpers were working unsupervised washing; rinsing; sanitizing trays--the trays were being thrown by the students from one sink to another; they were not rinsed or sanitized adequately; some trays were dropping on the floor; then picked up and not rewashed--students should not be allowed to work in the kitchen without supervision-since the CFPM must be out on the lunch line during service; either the school admisitration must provide adequate suprevision or this practice of utilizing students must be stopped--several 4 point violations could have been deducted and may be on the next routine inspection if this practice continues and is observed again.-no other violations noted--walk-in @ 35 F. (cheese sandwich @ 40 F.)---freezersw @ 0 F. and 0 F.--turkey/cheese sandwich on line @ 57 F. (no subs left-over); chciken salads @ 54 F. (CFPM had planned to discard them)-hamurgers; cook temp @ 182 F.; warmer @ 150 F. (taken from logs0-hand sink stocked with soap/paper towels-no opportunity to observe personal hygiene prectices--quats sanitizer in 3 compartment sink @ 200 ppm; spray bottles @ 200 ppm--CFPM washes and sanitizes tables between lunches-and at the end of lunch.-facility is clean and well-organized--all equipment and foods stored at least 6" off floor-Improvement focus:1.) supervision of student helpers must be undertaken or the practice of using them must be discontinued2.) maintain cold foods as close to 41 F. during service--improvement needed in this are for those instances in which sandwiches or salads are held over for next day service-
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9/18/2014 | Routine Inspection 2nd | 100 |
- General Comments that relate to this Inspection
-observations made during clean-up after lunch--no violations noted--walk-in @ 36 F.; grated cheese @ 39 F.; ham/cheese sandwiches @ 34 F.--freezers @ -12 F.; 8 F. -logs reviewed/current/no problems noted--hand sink stocked with soap/paper towels-did not have opportunity to observe hand-washing practice--quats sanitizer in 3 compartment sink and spray bottles @ 400-500ppm-this is a little bit strong--equipment may need to bne recalibrated--student helpers were doing the wash; rinse; and sanitizing of the trays--there is no problem from a Health District point of view regarding this practice as long as it is being done correctly-however; detergents and sanitizers are chemicals and there might be parental concerns regarding exposure to them-Areas for improvement:1.) always write down the actual concentration of quats on the log sheet; not the 200 ppm that everyone knows it is supposed to be--if the concentration is too strong or weak; describe what corrective action was taken--i.e. adding water to reduce concentration; adding more quats to increase concentration; etc.-2.) have the calibration checked on the diluter for the quats/water solution as it appears to bne mixing a bit strong-3.) check the quats sanitation on the spray bottles daily and write down the result next to that of the quats conc. in the sink-Note: there is no CFPM onsite at this time. Because this is a risk level 2 food establishment; the District Board of Health Regulations Governing Food Establishments does not require that a CFPM be onsite as long as there is one in charge and available by phone at all times.
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4/21/2014 | Routine Inspection 1st | 100 |
- General Comments that relate to this Inspection
-observations made furing lunch service-no violations noted--walk-in @ 39 F; bologna/cheese sandwich @ 40 F.-reach-in freezers @ -8 F.; -16 F.; Temp logs reviewed; current; no problems--cheese pocket in warmer @ 148 F.-all foods stored/displayed properly--apples are pre-wrapped on self-serve line--hand sink stocked w soap/paper towels--did not have opportunity to observe personal hygiene practices--quats sanitizer not made up--tested in spray bottle--appeared a bit too strong @ 500 pp; (did not deduct points; correct porblem to avoid point deduction on next routine inspection)Areas to focus attention:1.) Check concentration of multi-quats w/ test strips to make sure quats is @ 150-400 ppm.2.) Keep a daily log sheet on quats sanitizer concentration
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12/13/2013 | Routine Inspection 2nd | 100 |
- General Comments that relate to this Inspection
-observations made during lunch service-Warning: noted that improper quats sanitizer concentration test strips QT10 were being used for Oasis 146 (red) product--instead of QT10; which is used for the Oasis 144 quats sanitizer; QT40 or pre-cut test strip should be used (according to letter from Ecolab to Health District staff and according to product specs on Ecolab website)--failure to provide appropriate test strips onm next routine inspection will result in 4 point deduction from insoection report.-no other violations noted--walk-in @ 36 F. Ham/cheese sandwiches @ 39 F.-freezer @ -8 F.-warmer: fish nuggets @ 201 F.-reheat temperatures from log: sloppy Joes @ 171 F.; burritos @ 149 F.-quats sanitizer in spray bottle (purple product) @ 200 ppm with QT10 test strips available onsite-observed proper handwashing and glove use during food service-student helpers are not utilized in this school-CFPM cleans and sanitizes eating tables after lunch-PTA provides microwave ovens for students to reheat their own luches--these are not part of the Health Permit and shouild not be cleaned by Nutrtion Services kitchen staff
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3/25/2013 | Routine Inspection 1st | 100 |
- General Comments that relate to this Inspection
No violations noted.-walk-in at 34 F. Cooked chicken @ 37 F. Tuna sandwiches @ 42 F.-freezers @ 0 F. and _2 F.-quats sanitizer @ about 300 ppm. Have this checked-even though not in an unacceptable range; it may be creeping up. Using more chemical than necessary.-hot holding cheeze burgers @ 191 F.-facility is clean and well-organize-hand sink stocked with soap and paper towels-observed luch service-no problems note-observed apples nin walk-in appropriately covered
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8/21/2012 | Routine Inspection 2nd | 100 |
- [3] CFPM or person in charge present; certificates posted as required
- General Comments that relate to this Inspection
FOOD PREPARATION INCLUDING REHEATING WAS IN PROGRESS.NO VIOLATIONS NOTED. LINDA CRONIN; CFPM FOR THIS KITCHEN WAS ABSENT DUE TO ILLNESS.WALKIN @38 DEGREESPEPPERONI @ 40 DEGREESPRECOOKED MEAT @ 38 DEGREESCOOK TEMPS PIZZA @ 165 DEGREESCORN @ 167 DEGREESFREEZERS @ 6; 7 DEGREESLOGS REVIEWED. APPARENT PROBLEM WITH ONE FREEZER WAS NOTED. NO EXPLANATION. INCLUDE CORRECTION NOTE ON LOGS IN FUTURE. HANDSINKS STOCKED WITH SOAP AND PAPER TOWELS. QUATS SANITIZER IN SPRAY BOTTLE @ 200 PPM. QUATS IN 3 COMPARTMENT SINK TESTED @ 150 PPM. WATER WAS QUITE HOT. CHECK AGAIN AFTER WATER COOLS TO MAKE SURE LEVEL IS AT 200 PPM BEFORE SANITIZING TRAYS.NOTE: SCHOOL NURSE INDICATED THAT A SIGNIFICANT NUMBER OF STUDENTS ARE SHOWING NAUSEA AND VOMITING TYPE SYMPTOMS. REMINDER THAT KITCHEN STAFF OR STUDENT HELPERS WITH THESE SYMPTOMS MUST STAY OUT OF KITCHEN AND NOT PREPARE OR SERVE FOOD FOR 48 HRS ATER LAST BOUT OF ILLNESS ( MUST BE WELL FOR 48 HRS)
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4/3/2012 | Routine Inspection 1st | 100 |
- General Comments that relate to this Inspection
NO VIOLATIONS NOTED.WALKIN @ 37 DEGREESCOOKED TURKEY MEAT@ 36 DEGREESREACH IN FREEZER @ 3 DEGREESHANDSINK STOCKED WITH SOAP AND PAPER TOWELS. WATER IS WARM. QUATS SANITIZER IN 3 COMPARTMENT SINK @ 200 PPM. TABLES ARE CLEANED AND SANITIZED BY KITCHEN STAFF AFTER LUNCH. FOOD DELIVERY FROM NUTRITION SERVICES IN ON FRIDAYS. FOOD ARRIVES FROZEN AND IS PUT IN WALK-IN TO THAW. CFPM CHECKS DELIVERIES AS THEY USUALLY ARRIVE WHEN SHE IS STILL ON SITE. DISCUSSED SICK LEAVE POLICY WITH CFPM. REMINDED THAT ILLNESS THAT INCLUDES VOMITING AND DIARRHEA REQUIRES THAT FOOD SERVICE EMPLOYEES BE WELL AFTER THE LAST BOUT OF ILLNESS FOR AT LEAST 48 HRS BEFORE RETURNING TO WORK. SINCE THERE IS ONLY ONE EMPLOYEE AT THIS FACILITY A SUBSTITUTE MUST BE PROVIDED. CFPM IS SCHEDULED TO TAKE RECERTIFICATION CLASS IN SEPTEMBER.
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9/8/2011 | Routine Inspection 2nd | 100 |
- [5] Potentially hazardous food meets temperature requirements during storage; preparation; display; service; transportation
- [4] Facilities to maintain product temperature
- General Comments that relate to this Inspection
THE FOLLOWING VIOLATIONS WERE NOTED:2205-00030 - INTERNAL TEMPS OF FOODS IN WALKIN REFRIGERATOR.TURKEY SALAD @ 51 DEGREESSECOND BAG @ 44 DEGREESMILK @ 43; 44 DEGREESCFPM AGREED TO DISCARD OR RETURN MILK AND GRATED CHEESE TO MODEL DAIRY FOR CREDIT. MILK HAD BEEN DELIVERED ON 4/4/11. TURKEY SALAD HAD BEEN DELIVERED ON 4/1. DISCARDED IMMEDIATELY (GRATED CHEESE ROTISSERIE CHICKEN)2205-00040 - WALKIN @ 45-50 DEGREES DURING INSPECTION. THE TEMPERATURE NEVER RETURNED TO 40 DEGREES OR BELOW. SPOKE TO FACILITIES MANAGER LE ROY DORTZ. WALKIN TO BE REPAIRED ON 4/6/11. WALKIN CANNOT BE USED TO STORE TEMPERATURE CONTROLLED FOR SAFETY FOODS (TCS) UNTIL REPAIRED.TEMPERATURE LOGS ARE MAINTAINED BUT REFLECTED ONLY MARGINAL TEMPERATURES AT 40-41 DEGREES. WITHIN ACCEPTABLE RANGE WHEN CHECKED. NOTED THAT BOXES OF SERVICE ITEMS; DRINK CUPS AND DISHTOWELS ARE STORED IN WALKIN. RECOMMEND REMOVAL TO IMPROVE AIR CIRCULATION IN REFRIGERATION. NOTED NON KITCHEN STAFF ENTERING WALKIN TO RETRIEVE LUNCH; ICE FROM ICE MAKER (SCOOP LEFT ON DUSTY SURFACE) CFPM REPORTS TEACHING STAFF. USING HANDSINK TO DUMP COFFEE AND RINSE CUPS. THIS IS NOT ACCEPTABLE PRACTICE.
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4/29/2011 | Routine Reinspection 1st | 91 |
- General Comments that relate to this Inspection
**No violations observed during the inspectionHand sink stocked**Observed hand washingAll refrigeration @ 40F or belowFreezer okHACCP principles followed*All logs keptSanitizer @ 200ppm quatProduct stored correctly
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11/29/2010 | Routine Inspection 2nd | 100 |
- General Comments that relate to this Inspection
**No violations observed during the inspectionHand sink stockedRefrigeration okHACCP plan being followedTemps okFacility cleanSanitizer levels okIce machine clean
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5/26/2010 | Routine Inspection 1st | 100 |
- General Comments that relate to this Inspection
**No violations observed during the inspection Hand sink stockedAll food comes from district; reheating onlyHAACP controls in placeIce machine cleanWalk in @ 41FUpright freezers clean3 comp sink 200ppm quat
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12/15/2009 | Routine Inspection 2nd | 100 |
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