- General Comments that relate to this Inspection
-observations during lunch setup and service--observed a potential violation with improper glove use. Employee used gloved hand to pick up hot pad to open warmer door; then touched pizza directly with gloved hand. Suggest using a tongs to plate pizza so that food is not touched; or keep one gloved hand to plate pizza while do all remaining operations with ungloved hand. Did not deduct 5 pts; but will one next routine inspection if problem is not corrected.-no other problems noted--walkin had to be removed due to water line break and flooding; a new one is to be installed by fall semester--storage refrigerator @ 38 F. (turkey/cheese sandwiches @ 40--41 F.)milk storage @ 40 F.; and 34 F.freezers @ -10 F.; -20 F.; warmers : cheese pizza @ 181 F.; chicken sandwich @ 170--172 F.; bean & cheese burritos @ 193 F.reviewed temperature logs: one problem noted (see below); currentquats sanitizer in rag bucket @ 150 ppm (see note below)quats in spray bottle @ 200 ppmdish washer: wash @ 160 F.; rinse @ 184 F.all foods [properly stored and labeled--facility is clean and well-organized--reviewed screenin g and exclusion of ill em[ployees. CFPM understands that employees with nausea; vomiting; diarrhea; juandice; fever must be excluded. Those with GI symptoms must remain out for 48 hrs after the last bout of illness.Improvement focus: 1.) devise a system to avoid plating food to avoid cross-contamination from equipment; hot pads; etc. 2.) change out quats sanitizer in rag buckets if concentration is below 200 ppm before use at end of lunch 3.) check temperature of cold foods such as sandwiches right after they are made and again prior to placement on lunch line: if leftover at end of lunch temp. to determine dispostion. Log all temperatures and write down if sandwiches are heldover for service or tossed.CFPM (list all CFPMs in facility): Employee Name; Program and Cert #; Expiration Date1.) Lura Camp; ServSafe #12945939; exp. 10/26/20Facility has not had employee(s) take and fail one of the recognized CFPM exams in the past year.
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2/24/2016 | Routine Inspection 1st | 100 |
- General Comments that relate to this Inspection
-observations during lunch set-up and service--no violations noted--all temps within acceptable parameters- walk-in @ 39 F. (bean/corn/tomatoe/cheese salads @ 40 F.; chciken wraps @ 37 F.; ham sub sandwiches @ 44-45 F.); freezers @ -9 F.---13 F. warmers: cheese pizza @ 187 F.; pepperoni pizza @ 191 F.; popcorn chicken @ 147 F.; cheeseburger @ 158 F.-staff use gloves and a variety of utensils to prevent bare-hand contact; however gloves are over-worn for many tasks that they should be removed for--handsink stocked with soap & paper towels; observed staff washing hands prior to applying gloves--quats sanitizer in bucket @ 200 ppm; spray bottle--200 ppm-all logs reviewed: current: problem noteed on cooling logs in that staff were recording the initial temperature when the chicken patties were taken out of the walk-in rather than when the cooked food reaches 135 F. and how long it takes to get to 70 F. and 41 F. --see note under improvements-due to outbreak status of school; kitchen staff are using Spark 64 on all counters; lunch tables after breakfast and both lunch periods-student helpers have been excluded from working in this kitchen due to the ouitbreak-none of the kitchen staff have been ill with GI symptoms-CFPM is aware that employees that are out sick with gastroentritis cannot return to work until they are symptom-free for 72 hours-Improvement focus: 1.) limit glove use only when direct bare-hand contact of food is necessary. Gloves must be removed to touch equipment; handles; etc. to prevent ourside contamination when returning to direct touching of food during prep and/or service 2.) Rcommend experimenting with cold holding of cold foods to include an ice-water bath in a double; aluminum pan underneath with an ice pillow on top. This will keep food colder than just using ice-pillows alone which are not as effective because of the plastic encasement. 3.) Keep cooling logs that show time when hot food reaches 135 F.; how long until it reaches 70F.; and how long to 41 F. and also showing any needed corrective action.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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10/9/2015 | Routine Inspection 2nd | 100 |
- General Comments that relate to this Inspection
-observations made during lunch service and clean-up--no violations noted--all temps with/in appropriate parameters; walk-in @ 35 F. (peppper jack @ 40 F.; shreeded mozzarella @ 43 F.; shredded Cheddar @ 42 F.); freezers @ 0 F; -10 F.; -14 F.; -15 F. milk cooler @ 38 F.-foods on line: swet n spicy pizza @ 125 F.; hamburger @ 178 F.; popcorne chicken wrap @ 43 F.-all temp logs current; review & no problems noted--quats sanitizer in bucket @ 200 ppm; quats in spray bottle @ 300 ppm-hot water dish machine: wash @ 158 F; rinse @ 188 F.; no pressure guage avail.-hand sink stocked w/ soap/paper towels; did not have opportunity to observe hand washing practice-facilty is clean and well-organized-microwave oven kept at entry doorway for teachers to access for use; all unauthorized persons are kept out of this kitchen unless allowed by and supervised by the CFPMIt appears that progress has been made on keeping cold foods cold during prep and service; continue to monitor to keep cold sandwiches; wraps; etc. as cold as posswible from rep to service.New focus: observed staff wearing gloves to put boxes of frozen product in freezers; no points were deducted since no touching of foods was done afterwards: make sure that staff remove gloves after wearing them during direct touching of ready-to-eat foods before they touch eqiupment or other items.
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2/19/2015 | Routine Inspection 1st | 100 |
- General Comments that relate to this Inspection
-observations made during fist lunch and clean-up--walk-in @ 41 F. (yogurt @ 38 F.; provolone cheese @ 40 F.; pop-corn chicken wraps returned from line to hold for second lunch @ 51--53 F.--enclosed in plastic containers--asked CFPM to open containers so that wraps would chill down better; milk from line @ 38 F.-) storage freezers @ -15 F to 4 F.-milk cooler @ 37 F.; hamburgers in warmer @ 181 F.; -observed cart service: server was not wearing gloves; taking money; was careful to grab cookies with paper so that there was no bare hand contact--good practice observed--had sink stocked with soap and paper towels; observed staff washing hands prior to applying gloves--dish washer @ 161 F. wash cycle; 195 F. rinse cycle (taken from logs)-quats sanitizer 146 in spray bottles @ 300 ppm--kitchen staff clean and sanitize tables between and after lunch periods--tables are sanitized again in AM before breakfast--all logs reviewed; current; no problems noted--dry storage area is well-organoized; all foods 6 " or more above floor--facility is clean-CFPM reports that none of her staff got sick during recent gastroenteritis outbreak; Vigilant hand-washing and glove use was in place at that time. Spark 64 was used on tables in lunch room as well as door knobs; counters and other hand contact surfaces.Improvement focus: make sure cold foods stay as cold as possible to 41 F.during preparation and service. If foods with meat; cheese or hard-boiled eggs warm up during prep; leave them uncovered on metal tray or on wire rack to cool. Cover again when they breach 41 F.CFPM reports that there was a fire drill during the prep period and staff failed to return lettuce to refrigerator prior to vacating the building. This may be why the wraps/salads were above 50 F.
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9/25/2014 | Routine Inspection 2nd | 100 |
- General Comments that relate to this Inspection
-observations made after lunch and clen-up were completed--CFPM was doing inventory check--walk-in @ 39 F.; beef crumbles for spaghetti on 1/23/14 @ 49 F.; cooked chicken @ 32 F. (thawing); grated cheddar @ 42 F.; chichken Ceasar salads at 51-53 F.--stored in plastic--mad around 10:30 AM and covered in and out of walk-in. Note: since the 4 hr time control woild likely be breached; CFPM was asked to discard the 2 salads. In the future she should make sure that plastic containers are left open after preparation so that salads chill to 41 F before placing on line. No points deducted--warning given--may deduct points if this is found ion future inspection.-freezers at -10 F; -2 F.; -1 F.; and 0 F.-all foods in dry storage properly stored-dish machine @ 160 F wash cycle; 200 F. rinse cycle (taken from logs)-cook temp. on chicken/bean burrito @ 198 F.-ham/chees sandwiches on line @ 37 F.-hand sink stocked with soap and paper towels-Focus on cold food time/ temperature controls. Foods in walk-in should not be covered unless they have cooled to 41 F. of below after preparation.
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1/22/2014 | Routine Inspection 1st | 100 |
- General Comments that relate to this Inspection
-no violations noted---walk-in @ 38 F. provlone cheese @ 40 F.; canned tuna-39 F.; cooked chicken thawing - 30 F.; cooked spaghetti sauce with prec00ked beeef crumbles--cooling in stainless pan - 57 F.; ham/egg patties for tomorrow - 52 F. (both items had just been prepared)-all freezers @ -10 F to 20 F--hotholding on cook line: cheeseburger @ 139 F.-observed staff on service cart-gloved right hand used to serve unwrapped cookies while left hand takes money--good hygienic practices observed--dish machine is hot water sanitizing--rinse temp. @ 190 F.-all temperature logs are current-no problems noted-quats sanitizer in spray bottle @ 200 ppm-facility is clean and well-organized--asked CFPM if produce from school garden is prepared and served as part of Nutrition Services meal--she said "absolutely not"--school produce is not brought into the school lkitchen for washing or prep of any kind--
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8/21/2013 | Routine Inspection 2nd | 100 |
- General Comments that relate to this Inspection
-observations made during lunch service--no violations noted-walk-in @ 37 F. cooked chicken @ 37 F; Swiss and cheddar cheeses @ 40 F. -storage freezers @ -18 F; -6 F; -10 F; -15 F.-food on serve line: chicken sandwich @ 145 F; pepperoni pizza @ 152 F.-warmers: chicken sandwich @ 170 F.; pepperoni pizza @ 175 F.-serve line salad bar: sliced tomatoes @ 42 F; chopped lettuce @ 43 F.-milk cooler n@ 36 F.-dish machine: wash @ 160 F.; rinse @ 190-210 F.(taken from logs); CFPM to monitor rinse temperatures to make sure hot water is still working--steam will not santize dishware-may need to lower setting on booster heater--observed staff using appropriate personal hygiene--Note: observed two teachers walk into kitcfhen and remove ice from machine for their personal cups--CFPM states that the ice machine was moved from the teacher's lounge due to lack of a drain sink-she states that kitchen does not use ice for any reason; so ice machine is completely for school staff use--according to WC Regulations Governing Food Establishments; brief visits to the kitchen by unauthorized staff are allowed as long as food safety and equipment are not compromised
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2/11/2013 | Routine Inspection 1st | 100 |
- General Comments that relate to this Inspection
-observations made during set-up and service for lunch-no violations noted-walk-in @ 36 F. American cheese @ 40 F. Turkey breast sandwich meat @ 34 F.-storage freezers-- 16 F.; -15 F.; -11 F.; -21 F.-service line-pepperoni pizza @ 178 F.; chicken sandwich @ 174 F.-dish machine-temps. taken off log-for 9/14-160 F wash cycle/200 F. rinse cycle-all temp. logs current/reviewed/no problems noted-observed staff washing hands and applying gloves approproiately-observed separation of operations--servers don't take money so there is no potential for glove or hand contamination of foods such as pizza being handled-discussed screening and exclusion of employees ill with gastroenteritis symptoms (nausea; vomiting; dirrhea) with CFPM-she is aware of need for employees to be well for 48 hrs before returning to work. Alerted CFPM that GI illnees is on rise in schools this past week.
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9/14/2012 | Routine Inspection 2nd | 100 |
- General Comments that relate to this Inspection
INSPECTION COMPLETED DURING PREP AND LUNCH SERVICE. NO VIOLATIONS NOTED.OBSERVED GOOD PERSONAL HYGIENE INCLUDING HANDWASHING AND GLOVE USE WHEN HANDLING READY TO EAT FOODS DIRECTLY. NOTED THE APPLES ARE WRAPPED ON SELF SERVE LINE.WALKIN @ 41 DEGREESCOOKED CHICKEN @ 41 DEGREESGRATED CHEESE @ 41 DEGREESSTORAGE FREEZERS @ -15; -17; -10; -17 DEGREESDISHMACHINE WASH CYCLE @ 150 DEGREESRINSE CYCLE @ 192 DEGREESQUATS SANITIZER IN SPRAY BOTTLE @ 200 PPMHOTHOLDING PIZZA @ 192 DEGREESCHICKEN SANDWICHES @ 165 DEGREESHANDSINKS STOCKED WITH SOAP AND PAPER TOWELS AND FUNCTIONAL. ONLY PRECOOKED CHICKEN OR BEEF ARE DELIVERED TO THIS KITCHEN. NO RAW MEAT OR POULTRY IS STORED OR PREPARED.DISCUSSED 48 HR EXCLUSION FROM THE LAST BOUT OF GASTROENTERITIS ILLNESS (VOMITING; DIARRHEA) WITH CFPM.
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3/6/2012 | Routine Inspection 1st | 100 |
- General Comments that relate to this Inspection
NO VIOLATIONS NOTED.FIRST LUNCH HAD ALREADY BEEN SERVED. ARRIVED BETWEEN LUNCHES.WALKIN @42 DEGREESCOOKED CHICKEN @ 41 DEGREESSTORAGE FREEZERS @ 10; -16 AND 6 DEGREESMILK STORAGE UNIT @ 31 DEGREESHOT HOLDING:CHICKEN BREAST SANDWICHES @ 167 DEGREESCHICKEN NUGGETS @ 136 DEGREESPIZZA @ 157 DEGREESHANDWASH SINK STOCKED AND OPERATIONAL. OBSERVED EMPLOYEES WASHING HANDS AFTER EATING LUNCH BEFORE APPLYING GLOVES. NOTED FRUITS SUCH WHOLE APPLES INDIVIDUALLY WRAPPED - GOOD PRACTICE. SERVICE LINE IS WELL DESIGNED WITH A SNEEZEGUARD AND INDIVIDUAL SERVICE UTENSILS. ALL PLASTIC WARE IS PREPACKAGED. HOT WATER DISH MACHINE DID NOT RUN THROUGH CYCLE. LOGS FROM PREVIOUS DAY. RINSE @ 165 DEGREESWASH @ 200 DEGREESDISCUSSED SCREENING OF SICK EMPLOYEES FOR NAUSEA; VOMITTING AND/OR DIARRHEA ILLNESS. MUST BE EXCLUDED FROM WORK FOR 48 HRS AFTER THE LAST BOUT OF ILLNESS. (MUST BE WELL FOR 48 HRS PRIOR TO RETURNIING TO KITCHEN DUTIES.)
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11/9/2011 | Routine Inspection 2nd | 100 |
- [1] Floors; constructed; drained; clean; good repair; covering installation; dustless cleaning methods
- General Comments that relate to this Inspection
2205-00350 - BASE COVING IN STORAGE AREA LOOSE. REPAIR. CFPM HAS REPORTED THIS. DUST AND WRAPPERS UNDER STORAGE FREEZERS. MAINTAIN CLEAN SO THAT RODENT SIGN CAN BE MORE EASILY MAINTAINED. CFPM REPORTS THAT A RECENT RODENT (MOUSE) PROBLEM HAS BEEN ELIMINATED. IF PROBLEM IS AGAIN OBSERVED MAY NEED TO SEAL ENTRY DOOR OUTSIDE.NO OTHER VIOLATIONS NOTED. STORAGE FREEZERS @ -18 DEGREES; -7 DEGREES -10 DEGREES. -10 DEGREES.WALKIN REFRIGERATOR @ 46 DEGREES (DOOR HAD BEEN OPEN). WALKIN RETURNED TO 36 DEGREES 10 MIN AFTER DOOR WAS CLOSED.HOT HOLDING FOODS:HAMBURGERS @ 138 DEGREESPIZZA @ 173 DEGREESBROWN RICE & GENERALS CHICKEN @ 143 DEGREESMILK REFRIGERATOR @ 40 DEGREES.QUATS SANITIZER WIPING RAG BUCKET @ 175 PPM. HOTWATER DISH MACHINE RINSE CYCLE @ 190 DEGREES.CFPM DESCRIBED COOLING PROCEDURES IF RICE IS LEFT OVER. ADEQUATE PROCEDURES FOR COOLING RICE DESCRIBED. FACILITY IS WELL MANAGED.
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2/25/2011 | Routine Inspection 1st | 99 |
- General Comments that relate to this Inspection
No violations noted.Notes:Handsinks properly stocked. Observed very good handwashing by several employees - Good!Discussed employee health. Ensure employees ill with gastrointestinal symptoms are excluded for at least 48 hous after symptoms stopWalk-in cooler at 38 f-ham 38 f-chicken 37 f-roast beef 38 fHot holding temps good-hamburger 145 f-pizza 171 f-rice 144 fHigh temp dishwasher sanitizing at 185 fTemp logs reviewed and completeFacility clean and well kept
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12/2/2010 | Routine Inspection 2nd | 100 |
- General Comments that relate to this Inspection
No violations noted.Notes:Handsink properly stocked-saw multiple employees washing hands - goodWalk in cooler at 37 fObserved temp logs complete and accurate - goodHamburgers holding at 152 fPizza - final cook temp 188 f +Facility very clean and well kept
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5/20/2010 | Routine Inspection 1st | 100 |
- General Comments that relate to this Inspection
No violations noted.Notes:Handsink properly stockedHandwashing observed several times. Discussed importance of handwashing and employee hygiene.Walk-in cooler at 39 f-pepperoni 40 f; cheese 39 fTemp-logs reviewed - goodHot holding temps good-hamburgers 153 f; pizza 176 fFacility clean and well keptDishwasher - wash at 155 f and rinse at 195 f
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11/30/2009 | Routine Inspection 2nd | 100 |
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