- General Comments that relate to this Inspection
-observations during morning snack service and pre-lunch prep--no violations noted--cold ham/cheese subs for lunch prepared at 9 AM--in cooler @ 35 F.; turkey/ham salads @ 37 F. --cooler @ 31 F.additional unites: storage refrigerator @ 34 F. (diced turkey @ 32 F.); milk cooler @ 32 F.; freezers @ -9 F.; and -8 F.quats sanitizer @ 300 ppm in 3-compartment sink and spray bottles--all logs including receiving; equipment; and cooling reviewed; one problem noted with cooling logs that were not complete. Staff fail to log second temperature on occasion. (See improvement noted below.)handsink stocked with soap & paper towels: staff wash hands at appropriate times; no opportunity to observe glove use--all foods properly stored and date-labeled--facility is clean and organized--discussed employee health policy with CFPM. She is able to recite requirement to screen and exclude staff who are ill with nausea; vomiting; diarrhea from kitchen work for 48 hrs after all symptoms have ended.Improvemenmt focus: make sure all temperatures taken are written down on logs for chicken patties tha t are cooked and then cooled for salads.CFPM (list all CFPMs in facility): Employee Name; Program and Cert #; Expiration Date1.) Brenda Neely; ServeSaf #12945948; 10/26/2020Facility 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 made after food prep before lunch-only 22 students are served lunch at this school--no violations noted--all temperatures within appropriate parameters--storage refrigerators @ 33 F.; 36 F.; and 34 F. (chciken wraps @ 41 F.; chicken salad @ 35 F.--both had just been prepared)freezers @ -8 F.; and -7 F.quats sanitizer @ 250 ppm in 3 compartment sink; spray bottles and buckets not made up--handsink stocked with soap and paper towels; no opportunity to observe handwashing-dry storage area has all items at least 6" off floor--personal items stored appropriatelyImprovement focus: 1.) A second CFPM is required in this facility. A new assistant was just hired; Brenda Neely; as of Aug 24. She 60 days to obtain a ServeSafe or comparable CFP-approved CFPM ceretificate by Oct. 24; 2015. Failure to do so will result in a 3 point deduction.2.) Cold foods such as salads; wraps; and sandwiches that are put on line for service must maintain a temperature of 41 F. or below if they are to be carried over for next day service. Check these foods as they come off the line and if temperature is above 41 F.; they must be discarded and not held over until the following day.Facility has not had employee(s) take and fail one of the recognized CFPM exams in the past year.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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9/2/2015 | Routine Inspection 2nd | 100 |
- General Comments that relate to this Inspection
-observations made during lunch prep--lunch served at noon--no violations noted--observed hand washing at proper times/gloves worn only at appropraite time when direct touching of ready-to eat food; hand sink stocked with soap and paper towels--all temps. within acceptable parameters- cold unit @ 33 F. (ham & cheese sandwiches @ 41 F.--good temperature control as these had just been made); 2nd storage frig. @ 38 F.; milk cooler @ 38 F.;freezers @ -10 F. & -5 F. -foods properly date-labeled-quats sanitizer in 3-compartment sink @ 200 ppm; spray bottle @ 250 ppm-all logs reviewed; current; no problems noted--proper storage in dry food area noted--all foods and equipment at least 6" off floor-This kitchen is only serving about 20 students at lunch as this is an open campus. Did not observed any issues needing improvement.
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4/27/2015 | Routine Inspection 1st | 100 |
- General Comments that relate to this Inspection
-observations made during lunch service and clean-up--no violations noted--all temps within acceptable limits- storage unit @ 34 F.; dairy unitsd @ 36 F and 38 F.; storage frrezer @ 2 F--foods on line: cheese pizza @ 134 F. under heat lamp; chicken Ceasar salad @ 41 f.; turkey ham sub @ 43 F.warmer: cheese pizza @ 145 F.-quats sanitizer in 3 compartment sink @ 200 ppm; quats in spray bottle @ 300 ppm-all logs reviewed; current; no problems noted--hand sinks stocked with soap and paper towels- did not have opportunity to observe hand washing--gloves were used correctly--no surface contamination noted- all fruits and other foods prewrapped-no direct bare hand contact of foods observed--facility is clean and all equipment and product is stored at least 6" off the floor-
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9/18/2014 | Routine Inspection 2nd | 100 |
- General Comments that relate to this Inspection
-observations made during lunch service & cleanup--no violations noted--hand -sink stocked w/ soa/paper towels--did not ave opportunity bto observe hand washing--storage frig @ 38 F--all foods properly stored-milk coolers @ 37 f; 36 F.-freezers @ -11 F; -10 F.--food on line: chicken Caesar wraps @ 42 F; cheeseburgers @ 164 F.--quats sanitizer in 3 compartment sink @ 200 ppm-logs reviewed and showed corrections made when concentration was too low---quats sanitizer in spray bottle @ 250 ppm--facility is clean-Note: 1.) CFPM makes up sanitizer in spray bottles once a week on Monday--recommend testing quats concentration at least once towards end of week to make sure that concentration holds- 2.) whenever spray bottles are tested; the concentration value should also be written on the sanitizer log. There is room to log spray bottle value next to sink value on log sheet.
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4/24/2014 | Routine Inspection 1st | 100 |
- General Comments that relate to this Inspection
-observations made during food prep before lunch--no violations noted--observed staff washing hands before applying gloves and dishing our foods by hand like pizza- good personal hygiene practices observed--hand sink stocked with soap and paper towels--all cooler temepratures checked and monitored daily--no problems noted on logs--coolers @ 40 F.; 36 F. (pepperoni @ 35 F.; provolone cheese @ 41); frrezer @ -1 F.-quats40 sanitizer in 3 compartment sink @ 200 ppm (this was marked as a violation on previous inspection and has been corrected)-foods in warmer; pepperoni pizza @ 164 F.; cheeseburger @ 190 F.-all fruit that isn't peeled is wrapped prior to placement on service line--Noted that the microwave in the cafeteria was encrusted with food. Reminded CFPM that cleaning this unit falls outside of the kitchen staff responsibilities. To discuss problem with principal.
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11/7/2013 | Routine Inspection 2nd | 100 |
- [2] Dishwasher facilities designed; constructed; maintained; installed; located; operated as required
Quats sanitizer in 3 compartment sink above 400 ppm-CFPM is having difficulty with test strips and concentration--temperature variables seem to influenmce test results if water is too hot or cold.
- General Comments that relate to this Inspection
-observations prior to and during lunch--no other violations noted--storage frig @ 37 F.; pepperoni @ 39 F.-freezers @ -13 F.; -7 F.-milk cooler @ 38 F.; sandwiches stored in milk coller--turkey @ 42 F.warmer: cheeseburger @ 165 F.; cheese pizza @ 165 F.-facility is clean and well-organizedNote: microwave oven in lunch room provide by Parents Organization for students to reheat their lunches is not acceptable or approved under this kitchen permit. CFPM is not responsible for cleaning it. -
- SECTION XVII: ABATEMENT DATE
Corrected immediately. No follow-up needed.
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4/2/2013 | Routine Inspection 1st | 98 |
- General Comments that relate to this Inspection
-no violations noted--food being being prepared prior to lunch service-storage refrigerator @ 38 F. Cheddar cheese slices @ 38 F. Grated mozarella @ 42 F.-storage freezers @ -10 F and -2 F. Logs kept daily are current on all units.-refrigerated display units @ 36 F and 37 F-quats sanitizer in 3 compartment sink @ 200 ppm.-hand sink stocked with soap and paper towels-facility is clean and well-organized
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8/27/2012 | Routine Inspection 2nd | 100 |
- General Comments that relate to this Inspection
ARRIVED AND COMPLETED INSPECTION BEFORE AND AT BEGINNING OF LUNCH SERVICE. (SERVING ONLY 25 STUDENT LUNCHES AT THIS TIME. MOST STUDENTS EAT OFF CAMPUS.NO VIOLATIONS NOTED.STUDENT HELPER WASHED HANDS BEFORE APPLYING GLOVES TO SERVE UNWRAPPED COOKIES. HAND SINK STOCKED WITH SOAP/PAPER TOWELS. TEMPS GOOD.STORAGE FRIG @ 34 DEGREESMOZZARELLA CHEESE @ 39 DEGREESFREEZER @ -11 DEGREESMILK COOLER @ 40 DEGREESHOT HOLDING TEMPS:CHEESEBURGER @ 148 DEGREESCHICKEN NUGGETS @ 136 DEGREESCHEESE PIZZA @ 162 DEGREESQUATS SANITIZER IN 3 COMPARTMENT SINK @ 200 PPM
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4/18/2012 | Routine Inspection 1st | 100 |
- General Comments that relate to this Inspection
NO VIOLATIONS NOTED.NO WALKIN AT THIS FACILITY. FRIDAY DELIVERY OF FOOD IS FROZEN (EXCEPT FOR PRODUCE AND MILK).REACHIN FREEZER @-15 DEGREES AND -25 DEGREES. STORAGE REFRIGERATOR FOR VEGETABLES; CHEESE @37 DEGREESPEPPERONI @ 38 DEGREES COOKED TURKEY @ 37 DEGREESINSPECTED AT END OF LUNCH SERVICE. COOK TEMPS LOGGED FOR:CHICKEN BURGER @ 147 DEGREESCHEESEBURGER @ 146 DEGREESNO RAW MEAT OR POULTRY AT THIS FACILITY. ALL POTENTIALLY HAZARDOUS FOODS ARE PRE-COOKED UPON ARRIVAL AND RE THERMALIZED JUST BEFORE SERVING. LEFTOVERS ARE DISCARDED.HANDSINKS STOCKED AND OPERATIONAL.QUATS SANITIZER IN 3 COMPARTMENT SINK @ 250 PPMMEAT SLICER NOT IN USE. ADVISED CFPM TO CLEAN NON FOOD CONTACT SURFACES INCLUDING CRACKS AROUND HAND GRIPS SHOULD UNIT BE RETURNED TO SERVICE. DISCUSSED SICK LEAVE POLICY AND NEED TO EXCLUDE HERSELF FROM KITCHEN FOR 48 HRS AFTER THE LAST BOUT OF ILLNESS IF SUFFERS VOMITING AND/OR DIARRHEA. A SUB FROM NUTRITION SERVICES WOULD BE PROVIDED TO COVER FOR HER IN THIS EVENT.
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9/23/2011 | Routine Inspection 2nd | 100 |
- General Comments that relate to this Inspection
NO VIOLATIONS NOTED.TEMPS LOGGED. REVIEWED AND NO PROBLEMS NOTED.STORAGE REFRIGERATORS AT 32.7; 34 AND 36 DEGREES.STORAGE FREEZER @ -15 DEGREESHOT HOLDING CHEESEBURGERS @ 141 DEGREESHANDSINK STOCKED. ALL FOODS ARE REHEATED FOR SERVICE. NO RAW FOODS OR MEALS PREPARED AT THIS KITCHEN. SANITIZER A BIT STRONG AT 400 PPM. CFPM ADDED WATER TO DILUTE TO 200 PPM. DISCUSSED ISSUES THAT CAN EFFECT SANITIZER WITH CFPM. SFC WASH AND SANITIZE TABLES AT END OF LUNCH. QUAT SANITIZER FROM KITCHEN IN USE. CHECKED RESTROOM USED BY KITCHEN STAFF. STOCKED AND WATER IS HOT.
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4/5/2011 | Routine Inspection 1st | 100 |
- General Comments that relate to this Inspection
**No violations observed during the inspectionKitchen very cleanHand sink stocked*soap was a little low; refilled while on siteTemperature logs keptHACCP in placeCook temperatures observed being taken*chicken nuggets @ 190F+3 compartment sink @ 200ppm quatGloves worn by employeesRefrigeration @ 40F or below*marinara - 38FProduct stored correctlyIce machine cleanScoop stored correctly
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12/8/2010 | Routine Inspection 2nd | 100 |
- General Comments that relate to this Inspection
**No violations observed during the inspectionHand sink stocked3 comp sink @ 200ppm quatIce machine cleanScoop stored correctlyRefrigeration ok - 40F or belowHot holding - 160F and aboveFacility cleanHACCP procedures being followingCash handling separate from food handling
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6/2/2010 | Routine Inspection 1st | 100 |
- General Comments that relate to this Inspection
**No violations observed during the inspectionHand sinks stockedHACCP monitoring followed3 comp sink 200ppmFacility cleanScoops stored correctlyIce machine clean
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12/16/2009 | Routine Inspection 2nd | 100 |
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