- [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.Some staff failed to wash hands prioer to applying gloves; also observed staff plating ready-to-eat hot foods such as fries; pizza with gloves that had been contaminated by touching equipment. Staff fail to remove gloves when changing to tasks that require touching handles of equipment; refirgerators; warmers; etc. and in so doing potentially bcontaminate the outside of the gloves.
- General Comments that relate to this Inspection
-observations made during lunch prep and setup-One additional violation noted; there are not an adequate number of handsinks for staff to wash hands adequately during prep times in this kitchen. In the past when proper handwashing was done when gloversd were changed out there was a line waiting to use the only handsink. This may be one reason why staff have gotten away from proper glove use. Be advised that this is a 4 pt. violation. No points were deducted on this inspection; however; beginning fall semester 2016; points will be deducted until this violation is corrected by installing an additional hand sink in the food prep area.-no additional violations noted.-all temperatures within acceptable parameters-walkin freezer @ 10 F.; walk-in refrigerator @ 34 F. (turkey/ham salads @ 37 F.; chicken wraps @ 38 F.; chicken Chef's salad @ 43--46 F.--time temperature logs showed that these were 46 F. at the end of the prep time; since lunch service ends at 12:15 PM; the 4 hr.cooling time is met. If salads are above 41 F. at the end of lunch ; they are discarded and are not returned to the walk-in.)storage refrigerator @ 35 F.-cook temps: cheese pizza @ 199 F.; pepperoni pizza @ 201 F.; chicken nuggets @ 155 F.-warmer: hamburger @ 142 F.-quats sanitizer in 2 compartment sink @ 200 ppm; buckets with rags @ 200 ppm; sanitizer bottles @ 200 ppm-chlorine in dish machine @ 100 ppm. (water temp. guage not working and work order has been submitted)-all foods properly stored and labeled---all logs including temperature receiving logs reviewed; current; no problems noted-handsink stocked with soap & paper towels: however; insofficient handwashing during inspection at necessary times during food prep--needs improvementImprovement focus: 1.) retrain staff about washing hands ALWAYS immediately prior to putting on gloves 2.) retrain staff about ALWAYS removing gloves when finished directly touching food that doesn't receive further cooking before touching requipment 3.) retrain staff to Always wash hands are apply new gloves when returning to touching food after breaking to do other tasks 4.) install additional handsink in area where food is preparedCFPM (list all CFPMs in facility): Employee Name; Program and Cert #; Expiration Date1.) Nico Jones-Walker; M140565; 3/25/19Facility has not had employee(s) take and fail one of the recognized CFPM exams in the past year.
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1/28/2016 | Routine Inspection 2nd | 95 |
- General Comments that relate to this Inspection
-observations during lunch set-up and service--no violations noted--observed staff washing hands at appropriate times; handsink stocked with soap and paper towwels; appropriate glove use--gloves are removed except when directl touching food; observed cart servers wewaring a glove on one hand--when questioned; one had a cut on a finger which needed to be covered; the second was only taking money--not touching food product with the gloved hand--both stated reasons for glove use clearly and only appropriate use was observed--all temperatures within acceptable limits--walk-in @ 36 F. (chicken wraps just prepared @ 40 F--47 F.; chef salad @ 45 F.); walk-in freezer @ -4 F.-warmers: cheese pizza @ 179 F.; hamburger @ 130 F.-light table; hamburgers @ 100-109 F. (observed these burgers being assembled within 20 minutes of lunch service so time is a control)-reviewed all logs; current; one problem noted with cold foods held-over--see focus note below--quats sanitizer in 2-comaprtment sink @ 200 ppm.; buckets @ 200 ppm; -low temp dish machine: wash @ 135 F.; rinse @ 138 F.; chlorine @ 50 ppm; machine does not have a pressure guage--all items stored properly at least 6" off floor; all refrigerated foods properly date-marked-Improvement focus: I. For cold foods such as wraps; sandwiches; salads that may be held over for next day service; 1.) log time/temperature when foods are assembled and returned to walk-in 2.) log time and temp. at 2 PM which is 2 hours after lunch is completed. (Discard any foods that are above 41 F.) II. Make sure staff are taking temperatures at the thickest part of the cold food. (After staff logged chicken wrap tenperature as 40 F; the measured temperature in the thickest part of the wrap was 47 F.Martha A. Garcia; M110325; exp. 2/28/2016Nico Jones Walker; ServSafe #10887152; exp. 3/25/2019No staff have taken and failed the CFPD exam.
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8/25/2015 | Routine Inspection 2nd | 100 |
- General Comments that relate to this Inspection
-observations made just prior to and during lunch service--no violations noted; good personal hygiene including hand wasing & appropriate glove us; observed student helpers; as well as staff--all temperature good--no problems noted-walk-in @ 36 F.; chopped/sliced tomatoes prepped in AM for todays service @ 38 F--44 F; chciken ham @ 42 F; American cheese @ 52 F (came down to 46 F. within 30 mins)walk-in freezer @ -10 F.-foods during prep: cheeseburgers @ 129 F.--145 F. (served within 30 mins)-foods on line: chicken for nachos @ 186 F; chicken patties @ 143 F.; -foods in warmers: chicken patties @ 126 F. (served within 30 mins); cheese pizza @ 130 F--149 F (served within 30 mins.)-hand sinks stocked with soap/paper towels-all temperature logs reviewed; current; no problems noted-dish machine: chlorine sanitizer @ 100 ppm; temp @ 132 F. on rinse cycle (not sure this guage is working as it seemed to be in permanent position)-quats sanitizer in 2 compartment sink @ 150 ppm (note: all trays and other equipment are put through dish machine after washed in 2 compartment sink) Focus for improvement: facility has only one hand sink for about 10 employees. This means that there is often a line of staff waiting to wash their hands at the sink during very busy food prep and service times. A second hand wash sink is needed on the opposite side of the kitchen. This may be required under Reglation revision by the end of this year.
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2/11/2015 | Routine Inspection 1st | 100 |
- General Comments that relate to this Inspection
-observations made during lunch set-up and service--no violations noted--al temps within acceptable limits-walk-in freezer @ -4 F.; walk-in frig @ 36 F. ( diced tomatoes @ 42 F.; turkey/cheese sandwiches prepared this AM @ 41 F.)cook temps: cheese pizza @ 167 F.; bean burrito @ 196 F.line temps: chicken sandwich @ 138 F.; chicken for nachos @ 187 F.; hamburger @ 129 F.; chpped tomatoes fo nachos @ 43 F. (iced)-all ready-to-eat fruits suhc as plums; apples pre-wrapped--hand sink stocked with soap/paper towels; observed staff washing hands at all appropriate times--especially after taking off gloves and before applying new ones--staff always did this prior to an operation in which there was direct touching of ready-to-eat food-good job!!-2 compartment sink @ 200 ppm. quats sanitizer; spray bottles @ 200 ppm quats; dish machine @ 100 ppm chlorine (taken from today's log)Notes: the training that staff are receiving is making a positive difference--especially noted with regard to appropriate use of gloves; hand-washing; keeping colc foods cold from prep. to service.-Note: recommend that a second had sink be installed in this kitchen--one hand sink is not sufficient--there was a line of staff waiting to wash their hands--also when staff are busy it is a long walk to the side of the kitchen to wash hands--
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9/10/2014 | Routine Inspection 2nd | 100 |
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8/29/2014 | Routine Inspection 2nd | 100 |
- General Comments that relate to this Inspection
-observations made during lunch prep about 1 hour before service--no violations noted--handsinks stocked with soap/paper towels--observed some staff washing hands prior to applying gloves--others did not (see note below)--did not deduct points because gloves were not necessary for operations undertaken--ready-to-eat foods were not being prepared---quats sanitizer in sink and buckets was about 100 ppm (quats 146)--should be at 200 ppm minimum-did not deduct points as CFPM claims new sanitizer is made up in both sink and buckets for lunch dishes and tables (see note below)-walk-in @ 38 F.; chef salads @ 39 F & 42 F.; sub sandwiches @ 38 F.--these had just been prepared--excellent temperature controls on ready-to-eat cold foods observed--walk-in freezer @ -10 F.-all ready-to-eat foods like grapes ate individually wrapped prior to placement on serve line--warmers: chicken sandwich @ 166 F.; pepperoni pizza @ 193 F.-facility is clean and well-maintained-Focus attention on following problems:1.) train staff to wash hands ALWAYS prior to putting gloves on. Also; if outside of gloves are contaminated; they must be removed; hands washed again; and a new set of gloves put on. Recommend training staff to wear gloves only when touching ready-to-eat foods and removing them for touching any equipment so that they don't inadvertantly contaminate outside glove surface and consequently the food under preparation.2.) Make sure that quats sanitizing concentration is adequate at all times and keep records for every time that concentration is tested. Also keep logs on buckets or spray bottles of sanitizer used for tables.
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3/25/2014 | Routine Inspection 1st | 100 |
- General Comments that relate to this Inspection
-observations during prep and during lunch service--no violations observed--hand sinks stocked with soap/paper towels--observed staff consistently washing hands and applying gloves if preparing ready-to-eat foods-also student helpers upon arrival automaticly wash hands thoroughly--excellent personal hygiene program- CFPM reported that 2 staff had nausea and GI symptoms during weekend and stayed home for the 48 hrs after symptoms had stopped-good job of screening employees--observed employees on service line--no hand contamination of open containers of food noted-staff are careful to handle containers from underneath--all refrigeration temps. are monitored and logged--walk-in refrigerator @ 34 F.; ham sandwiches @ 50 F.; sliced tomatoes on salads @ 45 f.-foods just prepared--walk-in freezer @ -10 F.-back storage cooler @ 43 F.; logged temps also marginal--this unit is only for non-dairy drink storage--school uses unit sometimes for drinks--cook temp. pepperoni pizza @ 173 F.-chlorine sanitizer in dish machine @ 50 ppm; quats 146 @ 200 ppm in 3 compartment sink; quats 144 in spray bottles @ 200 ppm-noted hole in kitchen hallway ceiling and water damage in dry storage area ceiling--this is a problem for the school and custodial staff must get this repaired ASAP
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10/4/2013 | Routine Inspection 2nd | 100 |
- SECTION XVI: GENERAL COMMENTS
-observations made at end of lunch service and clean-up-no violations noted-walk-in freezer @-10 F; walk-in frig @ 39 F.-foods on service line: pepperoni pizza @ 142 F.; cheese & stead sandwich @ 122 F.; turkey chef salad @ 45 F.; cheicken/rice for nachos @ 158 F.; chicken sandwich @ 146 bF.; cheese pizza @ 130 F.-observed staff taking money whilw serving open containers of food--they were careful to avoid touching food with contaminated hands or contaminated gloved hands-discuused screening of sick employees including exclusion of tnose with symptoms of diarrhea; vomiting; nausea for at least 48 hrs. after the last bout of illnes--dish machine sanitizer at 100 ppm chlorine-quats sanitizer in 3 compartment sink @ 200 ppm.-facility is clean and well-organized
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1/30/2013 | Routine Inspection 1st | 100 |
- General Comments that relate to this Inspection
Observed lunch service-no violations noted-walk-in @ 39 F; chopped fresh tomatoes @ 37 F.-walk-in freezer @ -8 F. -checked food temps. on line-turkey/cheese sandwiches @ 47 F.; sliced ham @ 41 F.; beef crumble @ 164 F.; cheese pizza @ 149 F; pepperoni pizza @ 143 F.; hamburgers @ 117 F-129 F.; sweet and sour turkey @ 140 F. mozzarella cheese sticks @ 54 F. (Recommednd keeping cheese sticks directly on cold pads so that temp. remains closer to 41 F.; Cheese sticks and sandwiches are sometimes held over for next day service. Therefore it is important to keep them as cold as possible on the service line.-observed staff and student helpers washing hands at critical times. Monitor student handwashing--in one instance student did not wash hands very thoroughly.-quats sanitizer in 3 compartment sink @ 200 ppm.-sanitizer in dish machine @ 50 ppm. chlorine-all temperature logs are kept daily and current-log for chlorine sanitizer was not correct as staff had logged chlorine @ 100-200 ppm-Note: train staff person to read chlorine test strips and log result accurately-light in walk-in seems dim; recommend bulb replacement-reviewed health screening of staff to exclude those with symptoms of nausea/vomiting/diarrhea for 48 hrs. after the last bout of illness ends
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9/5/2012 | Routine Inspection 2nd | 100 |
- General Comments that relate to this Inspection
NO VIOLATIONS NOTED.WALKIN REFRIGERATOR @ 38 DEGREESTURKEY SANDWICH @ 38 DEGREESCHEESE SANDWICH @ 34 DEGREESPACKAGED DICED HAM @ 36 DEGREESREFRIED BEANS @ 67 DEGREES- COMMERCIAL PRODUCT FROM CAN-STORING IN WALKIN UNTIL READY FOR LUNCH PREP.WALKIN FREEZER @ -8 DEGREESALL LOGS KEPT DAILY. NO PROBLEMS NOTED. DATE - MARKING ON BOXES EVIDENT WHEN FOOD ENTERS KITCHEN. RECOMMEND DATE MARKING WHEN FOOD SUCH AS CHEESE IS THAWED TO MONITOR USE WITHIN 7 DAYS. NOTED STAFF WASHING HANDS AFTER BREAK BEFORE APPLYING GLOVES. GOOD HANDWASH TECHNIQUE OBSERVED.COOK TEMPCHICKEN NUGGETS @ 165 DEGREESHOT HOLDING CHICKEN NUGGETS @ 147 DEGREESSANITIZER IN DISH MACHINE @ 5O PPM CHLORINE. QUATS SANITIZER IN 3 COMPARTMENT SINK @ 200 PPM. STAFF WHEN QUESTIONED HAVE ADEQUATE KNOWLEDGE LIKE TO ENGAGE INSPECTOR AND DEMONSTRATE THEIR KNOWLEDGE. STAFF ARE WELL-TRAINED.
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2/1/2012 | Routine Inspection 1st | 100 |
- General Comments that relate to this Inspection
NOTE: PROBLEM NOTED WITH DISH MACHINE (LOW TEMP BLEACH SANITIZE) AT 165 DEGREES WHEN CHECKED. NO RESIDUAL NOTED. ECOLAB HAD SERVICED AS RESULT OF CFPM CALL ON 10/26/11. WASN'T REPAIRED. NO POINTS DEDUCTED.WALKIN REFRIGERATOR @ 38 DEGREESWALKIN FREEZER @ 0 DEGREES.OTHER REACHINS ARE NOT ASSOCIATED WITH KITCHEN SERVICE AND ARE NOT MONITORED BY THE KITCHEN STAFF.HOT HOLDING: PIZZA @ 141-152 DEGREESMAC AND CHEESE @ 144 DEGREESCOLD FOODS @ 38 DEGREES TO 43 DEGREES (SALADS; TURKEY BREAST FOR SANDWICHES)SLICED TOMATOES ON CONDIMENT CART @ 49 DEGREES. DISCARDED AT END OF LUNCH. HANDSINKS STOCKED AND OBSERVED STAFF USING THEM. OBSERVED SERVICE LINES AT CARTS AND MAIN LINES. NO PROBLEMS NOTED. STUDENT HELPERS ARE WELL TRAINEDED. FACILITY IS CLEAN AND WELL MANAGED. CFPM WAS ABLE TO EXPLAIN SICK LEAVE SCREENING FOR ILL EMPLOYEES TO INCLUDE EXCLUSION FOR 48 HRS AFTER LAST BOUT OF ILLNESS.CFPM TO CALL HEALTH DEPT AFTER PROBLEM WITH LOW TEMP SANITIZER DISH WASHER HAS BEEN CORRECTED.CFPM HAS STAFF SANITIZING TRAYS IN 3 COMPARTMENT SINK WITH QUATS AT 200 PPM.
- General Comments that relate to this Inspection
REINSPECTION FROM 10/29/11.CHECKED CHLORINE SANITIZER IN DISH MACHINE AT 75 PPM.MAKE SURE STAFF CHECKS DAILY AND LOG. SHOULD READ BETWEEN 50-100 PPM CHLORINE.GOOD IDEA TO CHECK MACHINE WITH SERVICE PERSON FROM ECOLAB AT END BEFORE HE LEAVES.
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12/13/2011 | Routine Inspection 2nd | 100 |
- General Comments that relate to this Inspection
NO VIOLATIONS NOTED.STORAGE REFRIGERATORS NOT IN USE BY KITCHEN. TEACHERS HAVE ACCESS TO THESE REACHINS AND USE THEM FOR SCHOOL FUNCTIONS. TEMPERATURE LOGS NOT KEPT ON THESE TWO UNITS ANY LONGER.WALKIN DOOR WAS LEFT OPEN AT BEGINNING OF INSPECTION. TEMP AT 42 DEGREES. CFPM NOTED DOOR AND CLOSED IT IMMEDIATELY. TEMP WENT DOWN TO 34 DEGREES WITHIN 10 MINUTES. CHECKED INTERNAL TEMP OF CHEESE AND MILK - BOTH @ 35 DEGREES.COOKED CHICKEN BREASTS @ 46 DEGREES INTERNAL TEMP. DISCUSSED WITH CFPM. NUTRITION SERVICES IS USING RAW POULTRY IN THIS KITCHEN AS AN EXPERIMENT MENU. STAFF COOKS CHICKEN TO 180 DEGREES THEN COOLS IT IN A METAL PAN ON ICE TO 70 DEGREES WITHIN 2 HRS.PUT IN WALKIN TO BRING TEMP TO 40 DEGREES IN 4 HR. CHICKEN HAD BEEN IN WALKIN FOR ABOUT 1 HR 20 MIN ACCORDING TO CFPM. TIME NOT WRITTEN DOWN. RECOMMENDED THAT STAFF WRITE DOWN TIME PUT IN WALKIN.WALKIN FREEZER @ -10 DEGREES.CHLORINE SANITIZER IN DISH MACHINE @ 100/PPMQUATS SANITIZER IN 3 COMP SINK @200 PPM. STUDENT HELPRS OBSERVED. NO CONTAMINATION OF GLOVES NOTED.
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3/4/2011 | Routine Inspection 1st | 100 |
- General Comments that relate to this Inspection
The following was observed at the time of inspection:Facility is following approved HACCP procedures; all temperature logs checked good. Rethermalization temperatures well above minimum requirements (good)******Dishwasher sanitizing at approximately 100+ppm chlorine on final rinse sanitization..... (repaired from last inspections)Walk-in refrigeration checked at 38 degrees ambient temperature; walk-in freezer checked at -5 degrees.Quatinary ammonia dispensing at approximately 400ppm****Handsink stocked with sanitary towels and soap; observed proper glove use and handwashing.
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10/5/2010 | Routine Inspection 1st | 100 |
- [4] Sanitization rinse; clean; temperature concentration; exposure time; equipment; utensils sanitized
140) Dishwasher not dispensing proper levels of sanitizer. Repair unit to dispense adequate amounts of sanitizer to ensure proper sanitization.48 Hrs. (5-17-2010) Kitchen Sanitizer Dishwasher has a 0 ppm Sanitizer Level - Condemned until further Notice and verification by WCHD that Sanitizer is working.
- General Comments that relate to this Inspection
Handsinks were all fully stockedWalk-in Frzr @-6FWalk-in Refrig. @38FTEmp Logs insp. - all OKAll Reach-in Refritg. were <40FTemps noted: Pizza Calzone @189F; Pepperoni Pizza slice @172F; Cheese and Bean Burrito @175F; Ranch Salad Dressing @35F; Sweet and Sour Chicken @181F3-comp sinks used for pots - tested - 200 ppm Quat
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5/14/2010 | Routine Inspection 1st | 96 |
- General Comments that relate to this Inspection
Handsinks fully stockedWalk-in Refrig @33FWalk-in Frzr @-4FReach-in Refrig. @ 36FTemp Logs kept on both unitsTemps noted: Chicken Nuggets @172F; Pepperoni Pizza @202FSanitizer dishwasher used for utensils - tested - 100 ppm Cl3-comp sink used for pots - tested - 200 ppm QuatNote: Need to keep Frost/ice build-up in walk-in Frzr to a minimum - please have serviced. Also have Convection Oven repaired by next inspection-
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12/15/2009 | Routine Inspection 1st | 100 |
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