- [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.Staff failed to wash hands prior to applying gloves before directly touching pizza to plate and to set-up other foods on the line. Also touched equipment handles (warmers) with gloves on; but failed to change out gloves before returning to directly touching food. Corrected immediately through CFPM.
- General Comments that relate to this Inspection
-observations made during lunch setup--no additional violations noted--all temperatures within acceptable parameters--walkin freezer @ 0 F. (chicken wraps cooling @ 43 F--44 F.)walki refrigerator @ 35 . American cheese @ 42 F.)-reachin coolers @ 38 F. (milk); 36 F.; 36 F. (sub sandwich @ 40 F.); 42 F. (Mediterranean chicken salad @ 38 F.; sub sandwich @ 40 F.); 34 F. (sub sandwich @ 40 F.; turkey/ham salad @ 39 F.chickken wraps @ 44 F.)warmers: hamburgers @ 157 F.; pop-corn chicken @ 142 F.; pepperoni pizza @ 158 F.; cheese pizza @ 142 F.; chicken sandwich @ 145 F.all cook temperature logs reviewed: no problems noteddish machine: wash @ 158 F.; rinse @ 176 F. for 1 minutequats sanitizer in spray bottles @ 200 ppm.; quats QT40 test strips in use-all foods stored and labeled properly- all logs reviewed; current; no problems noted-Improvement focus: retrain staff about washing hands immediately prior to applying gloves; retrain to remove gloves when touching equipment and to wash hands and reapply before returning to direct hand contact with food-CFPM (list all CFPMs in facility): Employee Name; Program and Cert #; Expiration Date1.) PatriciaHedges-Johnson; M130037; 3/31/18Facility has not had employee(s) take and fail one of the recognized CFPM exams in the past year.
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2/2/2016 | Routine Inspection 1st | 95 |
- General Comments that relate to this Inspection
-observations during lunch prep and set-up--kitchen serves app. 450 students including 300 regular lunches and additional foods from 6 mobile carts--no violations noted--all temperatures within acceptable parameters-walk-in @ 34 F. (strawberries @ 34 F.); walk-in freezer @ -4 F.; storage refrigerators at 34 F. (chicken wraps @ 38-40 F.; sub sandwiches @ 43 F--46 F. on ice-just finished preparing); 36 F. (chicken chef salads @ 38 F.); 41 F.; 36 F. (sliced tomatoes @ 38 F.); storage freezer @ 0 F.warmers: hamburgers and chicken burgers @ 145 F--155 F.dish washer: wash @ 156 F.; rinse @ 178 F.; pressure @ 22 psi.quats sanitizer in spray bottle @ 200 ppmall logs reviewed; current; no problems noted-handsinks stocked with soap and paper towels; observed staff washing hands at necessary times including prior to donning gloves; observed staff removing gloves after finishing tasks directly touching food-Improvement focus: 1.) Continue to reinforce glove removal after food prep during tasks that don't involve touching food directly--examples: opening cardboard boxes; logging trmperatures on clipboard; etc.) 2.) add water to ice for double panning to keep sandwiches cold 3.) use metal pans rather than plastic to cooldown and keep sandwiches chilledCFPM (list all CFPMs in facility): Employee Name-Patricia Hodges-Johnson; Program and Cert #-M130037 Expiration Date 3/31/2018
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9/9/2015 | Routine Inspection 2nd | 100 |
- [2] Food protected during storage; preparation; display; service; transportation
Observed staff wearing gloves on serve line; touching equipment such as door handles of storage shelving; ladle for nacho cheese; then touching grated cheese with the same contaminated glove (contaminated by touching equipment). Also staff faled to wash hands prior to applying gloves.Note: remove gloves after touching food directly and before touching anything else. Only puton gloves immediately prior to direct touching of foods.
- General Comments that relate to this Inspection
-observations duirng food prep; set-up; service; and clean-up--no other violations noted--all temps within acceptable parameters--walk-in @ 35 F; walk-in freezer @ 10 F.; storage refrigerators @ 39 F (milk); 40 F. (chef's salad @ 45-46 F; turkey salad @ 38 F.); 38 F. (sandwiches @ 39 F.); 32 F (sauces); warmers: chicken sandwiches @ 154 F; popcorn chicken @ 165 F; chciken burger @ 177 F; cheeseburger @ 176 F; sliced tomatoes @ 45 F. on prep line; cook temp: bean & cheese burritos @ 177 F.; chciken patties @ 190 F.-all logs reviewed and current; no problems noted (except as mentioned--no quats log for sanitizer bottles available)-freezer @ 8 F.-handsink stocked with soap/paper towels; observed staff washing hands; however did not always wash hands prior to wearing gloves; -all foods in dry storage 6" above floor-dish machine: wash @ 160 F.; rinse @ 176-178 F on guage (internal temp @ 174 F @ rack level; presuure guage @ 53 psi (howeve this appears not to function properly)--quats in spray bottles @ 200 ppm--facility is clean and well-organized--digital thermometers in use for testing food temps-Improvement Focus: remove gloves rimmediately afte directly touching food during prep ; wear gloves ONLY when direectly touching food on serve line (or wear glove on one hand used to touch foods bare-handed and leave the other hand bare that is used for touching equipment.
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3/5/2015 | Routine Inspection 1st | 98 |
- General Comments that relate to this Inspection
-observations during lunch prep and set-up--no violations noted--all temps within acceptable limits--walk-in @ 35 F.; walk-in freezer @ -10 F.; storage refrigerators @ 34 F.; 40 F. (turk/ch subs @ 46 F.); 40 F. (turk/ch sub @ 43 F.); 35 F. (cooked chicken @ 41 F.)cook temps: hamburgers @ 198 F.; pepperoni pizza @ 201 F.warmer: hamburgers @ 110 F. (just wrapped; temp. will incrrease in warmer during storage--time is a control--to be served within 1.5 hrs)dish washer: wash @ 152 F.; rinse @ 172 F. for 45 secs (booster unit in use--this has been worked on and no additional improvement to 180 F. has been possible; however)quats sanitizer inspray @ 500 ppm (strong)--lunch tables are cleaned by CLS students; kitchen staff sanitize with quats spray bottles--this is a good practice-all logs reviewed; current; no proiblems noted--all foods properly stored in dry storage area--facility is clean and well-organized--hand sinks stocked with soap and paper towels/observed staff washing hands at appropriate times--only wear gloves when necessary to directly tocuh foods like salads; sandwiches; pizza--this is good practice--did not obsere outside glove contamination that was a violation on the last inspection-Improvement focus: work order to recalibrate quats sanitizer dilution has been submitted by CFPM--until problem is corrected add water to spray bottles to obtain correct conc. between 200-400 ppm-
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9/24/2014 | Routine Inspection 2nd | 100 |
- [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.Observed employees preparing ready-to-eat foods with gloved hands after contaminating the outside of the gloves by touching equipment; refrigerator handles; etc. Also noted ailure to wash hands when changing gloves and applying new ones.
- General Comments that relate to this Inspection
-observations made during food preparation about 2 hours before lunch was served-Improper glove use and lhand-washing was corrected immediately. Discussed possible solution of only wearing gloves when directly touching ready-to-eat foods rather than for other unnecessary operations.-observed a violation in concentration of quats sanitizer in spray bottles which tested negative for quats. Did not decuct points but will in future if problem is not corrected. CFPM agreed to make up sanitizer in bottles with quats just prior to using it daily.-no other violations noted. Good control of time/temperature with cold foods observed. All foods preparted this AM like sub sandwiches and salads were at 36 F to 46 F in refrigerated storage. Foods are kept iced; small batches are prepared at one time; equipment is pre-chilled--all of this seems to be helping to correct this problem that was previously noted on rountine inpsection.-All refrigerators at 34-40 F. All logs reviewed; current; no problems noted.-All foods well-frozen in freezers-Warmer: pepperoni pizza @ 176 F. Cook temperature on hamburgers @ 198 F.-Dish machine: wash @ 156 F.; rinse @ 176 F. (on previous inspections temperature at rack level always exceeds 162 F.--appears to be a temperature guage problem)Focus for improvement: provide staff training on personal hygiene including hand-washing and appropriate glove use
- SECTION XVII: ABATEMENT DATE
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3/21/2014 | Routine Inspection 1st | 95 |
- General Comments that relate to this Inspection
-observations made during lunch prep and service--no violations noted--observed staff and student helpers washing hands--hand sinks stocked with soap and paper towels---noted separation of money handling and food service operations on line--no poktential hand contamination of reay-to-eat foods observed--walk-in @ 39 F.; sandwiches @ 45-49 F.-walk-in freezer @ -6 F. ( sanwiches just made stored in freeer until lunch--at 52--53 F)-storage coolers @ 40 F; 41 F. 40 F; and 38 F.; stored food; sliced tomatoes @ 38 F.;-warmer: cheeseburger @ 132 F.-dish machine; wash=156 F.; rinse @ 180 F.-quats sanitizer @ 200 ppmAreas to focus on:1.) make sure all staff wash hands prior to applying gloves for bare hand contact of foods--either during preparation or service2.) screen student helpers when they return after being absent for nausea; vomiting or diarrhea. If they have had any one of these; they must stay out of kitcehn for 48 hrs. after they are free of symptoms
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10/7/2013 | Routine Inspection 2nd | 100 |
- SECTION XVI: GENERAL COMMENTS
--observations made during lunch prep/morning break service/breakfast clean-up--no violations noted--walk-in@ 38 F. Turkey @ 42 F. walk-in freezer @ -8 F.-storage freezers @ 6 F. 2 F-storage coolers @ 46 F. (turkey salad @ 52 F.)-foods had just been put in--all to be served within 2 hrs. 36 F.--produce; lettuce @ 36 F. 38 F-turkey/'cheese sandwich @ 46 F. 40 F.--turkey/cheese sandwich @ 47 F-food in warmers: pepperoni pizza @ 160 F; chicken sandwiches @ 132 F & 138 F; Spanish rice @ 131 F.-apples on serve line pre-wrapped for protection-observed staff and student helpers wearing gloves; using paper wrapper to serve unwrapped items such as pretzels; cookies--good personal hygiene observed-dish machine: wash @ 158 F; rinse temp on guage @ 175 F.; checked at rack level w/ thermometer @ 163 F. (good--supposed to be at 162 F or above) -CFPM says maintenance staff have changed temp. guage on dish machine; but that reading still does not go up to 180 F on manifold-as long as temp at rack level is adequate; this is not a problem
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3/5/2013 | Routine Inspection 1st | 100 |
- [2] Food protected during storage; preparation; display; service; transportation
Ready-to-eat foods prepared to order on lunch serve line by staff wearing gloves. Staff pick/up order slips filled out by students and then make sandwiches with potentially contaminated gloved hands (potential norovirus risk).
- General Comments that relate to this Inspection
-observations made during lunch service-no other violations noted-walk-in @ 39 F. Walk-in freezer @ -7 F.-reach-in refrigerators @ 36 F; 37 F; 37 F; 38 F; and 40 F -storage freezers @ +2 F and +4 F.-cold line: roast beef for sandwiches @ 44 F.; ham @ 45 F; chicken salad @ 45 F.-taco bar: chicken fajita @ 173 F; beef crumbles @ 175 F.; chopped tomatoes @ 45 F-hotholding: cheeseburger @ 135 in warmer-dish machine temps taken from log: wash cycle @ 150 F; rinse cycle @ 174 F (part for booster heater on order-CFPM is aware of issue)-observed staff washing hands and applying gloves properly; good personal hygiene practices overall-observed staff taking money on carts and serving foods that are pre-wrapped and protected-reminded CFPM of need to screen all staff including student helpers for gastroenteritis if they are absent or call in sick-all kitchen staff who are sick with nausea; vomiting or diarrhea must stay away for 48 hours after they are well without any symptoms due to fact that the will still shed large amounts of virus
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9/21/2012 | Routine Inspection 2nd | 98 |
- [2] Food protected during storage; preparation; display; service; transportation
NOTED STAFF DURING SANDWICH; SALAD PREP AND PRIOR TO SERVICE CHANGING GLOVES WITHOUT WASHING HANDS. ONE EMPLOYEE PICKED TRASH FROM FLOOR THEN APPLIED NEW GLOVES WITHOUT WASHING HANDS.
- General Comments that relate to this Inspection
INSPECTION COMPLETED DURING LUNCH PREP.NO OTHER VIOLATIONS NOTED.WALKIN @ 38 DEGREESWALKIN FREEZER @ 2 DEGREESSTORAGE REFRIGERATOR @ 40 DEGREESCHICKEN SALAD JUST PREPARED FOR TODAY @ 50 DEGREESCHICKEN BREAST @ 36 DEGREESCHEDDAR CHEESE @ 36 DEGREESPIZZA PREP TABLEMOZZARELLA @ 46 DEGREESPEPPERONI @ @ 55 DEGREESSTORAGE REFRIGERATOR @ 4 DEGREESSTORAGE FREEZER @ -4 DEGREESSTORAGE REFRIGERATOR WITH MILK @ 38 DEGREESHOT HOLDING UNITS HOT SANDWICHES @ 108 DEGREES- 128 DEGREES IN WARMERS.ALL LEFTOVERS DISCARDEDCOOK TEMPERATURESPEPPERONI PIZZA @ 207 DEGREESBBQ CHICKEN @ 184 DEGREESDISH MACHINE @ 160 DEGREES WASH CYCLERINSE CYCLE @ 172 -176 DEGREES ON TEMPERATURE GAUGETESTED WITH THERMOMETER @ RACK LEVEL 162 DEGREES GOODREVIEWED TEMPERATURE LOGS FOR DISH MACHINE. ALL RINSE TEMPERATURES AS 180 DEGREES WHICH IS TEMPERATURE IT SHOULD BE. MAKE SURE STAFF LOG TEMPERATURE NOTED AND THAT THEY ARE NOT "DAY ?" TEMPERATURE GAUGE OUGHT TO BE REPLACED AS IT APPEARS INACCURATE.
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3/20/2012 | Routine Inspection 1st | 98 |
- General Comments that relate to this Inspection
NO VIOLATIONS NOTED.WALKIN @ 36 DEGREESBLACK BEANS @ 41 DEGREESWALKIN FREEZER @ -12 DEGREESREACHIN FREEZER @ 0 DEGREESREACHIN ? @ 38 DEGREESHAM AND CHEESE SANDWICHES @ 56 DEGREES - JUST PREPARED.PREP TABLE @ 40 DEGREES. REACHIN WITH CHICKEN @ 36 DEGREESHAM AND CHEESE SANDWICHES @ 36 DEGREESCOOKED PIZZA @ 166 DEGREESDISH MACHINE WASH CUYCLE @ 158 DEGREESRINSE @ 180 DEGREESHANDSINKS STOCKED AND OPERATIONAL ( HOT WATER IN ALL)ALL TEMP LOGS CURRENT. REVIEWED AND NO PROBLEMS NOTED. LEAK IN WALKIN FREEZER WAS REPAIRED DURING SUMMER. NO SIGN OF MICE IN STORAGE AREA. DISCUSSED REQUIREMENT TO SCREEN EMPLOYEES THAT CALL IN SICK FOR VOMITING AND/OR DIARRHEA AND TO EXCLUDE EMPLOYEES FOR 48 HRS AFTER THE LAST BOUT OF THIS TYPE OF ILLNESS.
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9/22/2011 | Routine Inspection 2nd | 100 |
- General Comments that relate to this Inspection
REINSPECTION FROM 3/10/11.ALL PREVIOUS VIOLATIONS CORRECTED.
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3/22/2011 | Routine Reinspection 1st | 100 |
- [2] Food protected during storage; preparation; display; service; transportation
- [1] Installed; maintained
- [4] Presence of vermin; outer openings protected; no prohibited animals
- General Comments that relate to this Inspection
THE FOLLOWING VIOLATIONS WERE NOTED2205-00050 - DRIP COPPER TUBING IN FREEZER WALKIN (ICICLE NOTED ON PIPE) LEAKED AND DRIPPED ONTO A BOX OF BAGELS. CFPM HAS REPORTED THIS PREVIOUSLY BUT PROBLEM CONTINUES AND NEEDS REPAIR.2205-00290 - EMPLOYEE RESTROOOMS HANDSINKS HAVE WATER THAT BARELY GETS WARM AFTER 5 MINUTES. TURNS WARM THEN COLD AGAIN SUGGESTING A MIXER VALVE PROBLEM. REPAIR (FAILURE TO DO COULD RESULT IN A 5 POINT VIOLATION IN NEXT INSPECTION).2205-00340 - SNAP TRAPS WITH PEANUT BUTTER IN STORAGE AREA. DOORWAY TO HALL AND TO OUTSIDE NEAR STORAGE AREA NEED STRIPPING TO PREVENT RODENT ENTRY.CFPM IS AWARE OF WORN DOOR STRIPPING AND DOORWAY STRIPS AND HAS REPORTED THESE FOR A WORK ORDER FOR REPAIR. IT HAS NEVER BEEN COMPLETED!NO OTHER VIOLATIONS NOTED. TEMPS CHECKED AND LOGGED DAILY.WALKIN FREEZER @ -14 DEGREESWALKIN REFRIGERATOR @ 32 DEGREESSTORAGE BOXES @ 34; 38; -6 DEGREESDISHWATER 150 DEGREES WASH 182 DEGREES RINSEHOT HOLDING:BEAN BURRITOS @ 179 DEGREESCHICKEN SANDWICHES @ 179 DEGREESSLICED TOMATOES @ 42 DEGREES @ 42 DEGREES.DISCUSSED NEED TO KEEP SLICED; DICED TOMATOES ON SERVICE COLD WITH CFPM. EXAMINED MEAT SLICER. IMPROVED CLEANING NEEDED FOR FOOD CONTACT CFPM'S PERFORMING WELL. SURFACES AND MOST ISSUES ARE A FACILITIES MANAGEMENT PROBLEM.
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3/11/2011 | Routine Inspection 1st | 93 |
- General Comments that relate to this Inspection
No violations noted at time of inspection.Walk-in cooler at 32 F. Walk-in freezer at -14 F.All other refrigerated and freezer units operating at proper temperatures.Temperature logs for food equipment and rethermalizing of food producs maintained daily.Noted all temperatures on all equipment's thermometers and on logs to be ok.Dish washer temperatures at 156 F on wash cycle and 180 F on final rinse cycle observed.Noted all hand sinks in prep areas and restrooms stocked and functional.Noted good hand washing practices of employees.
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9/30/2010 | Routine Inspection 2nd | 100 |
- General Comments that relate to this Inspection
No violations noted at time of inspection.Chicken with vegetables at 145 F on steam table.Walk-in cooler at 36 F.Walk-in freezer at -5 F.All refrigerated equipment checked at 40 F or below.Pan washer at 156 F on wash cycle and 180 on final rinse cycle.Noted all hand sinks in prep areas and in restrooms stocked and functional.
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5/17/2010 | Routine Inspection 1st | 100 |
- General Comments that relate to this Inspection
No violations noted at this time.Beef pattie at 157 F in hot-holding cabinet.Chicken calzon removed from oven at 182 F.Walk-in cooler at 34 F; walk-in freezer at -5 F.All refrigerated equipment checked below 40 F.All hand sinks in kitchen areas and restrooms were found stocked and functional.dishwasher's wash temperature at 160 F and final rinse temperature at 180 F.Fality found very clean and organized.
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11/18/2009 | Routine Inspection 1st | 100 |
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