|
14
|
0
|
Food-contact surfaces: cleaned and sanitized |
No |
No
|
No |
4-602.11(E)(4) Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed pink and black microbial growth within lower school ice machine. Increase cleaning frequency to avoid build up within ice bin and enclosed components. |
|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed two containers of cut lettuce being cold held at lower school service line at temperatures above 41F. Observed cheese sandwiches in reach-in cooler stored at lower school service line above 41F. Observed a large bag of cut lettuce (see violation #31) being cold held at salad station reach-in cooler above 41F. Observed deli turkey, cut tomatoes, cut lettuce and sliced cheese cold holding at sandwich station above 41F. Food employees stated food items in units should be at 41F or below. Per PIC and food employees, all food items were prepared this morning and will be used or discarded by end of day. CDI- All food items discussed above were placed in freezer to quickly cool. EHS discussed proper cooling methods (specific to their needs) with PIC. EHS recommended using TPHC for cut lettuce at lower school.
Note: Upper school utilizes TPHC, but currently lower school does not. |
|
31
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
No
|
No |
3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed kale salad, spinach enchiladas, and pulled chicken actively cooling in lower school walk-in cooler tightly covered. CDI-PIC removed plastic wrap on the kale salad. PIC removed the plastic wrap from the pulled chicken and enchiladas, placed the food items onto a sheet tray, and had the pulled chicken quickly cooled to below 41F in walk-in freezer. Observed a large bag of cut lettuce at salad station cooling in reach-in cooler tightly wrapped. CDI-PIC instructed employee to place lettuce on sheet tray and quickly cool in walk-in freezer.
EHS discussed proper cooling parameters and methods (specific to their needs) with PIC |
|
35
|
0
|
Food properly labeled: original container |
Yes |
No
|
No |
3-302.12 Food Storage Containers Identified with Common Name of Food - C Observed bulk container of sugar, flour and pasta not labeled. CDI-PIC had each bulk container labeled during inspection. |
|
37
|
1
|
Contamination prevented during food preparation, storage and display |
No |
No
|
No |
3-305.11 Food Storage-Preventing Contamination from the Premises - C Observed water from walk-in freezer fan and equipment components splashing onto tightly covered and sealed food items. All food items were removed from area to prevent potential contamination. PIC has put a service request in to address issue. See violation #45. |
|
45
|
0
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No
|
No |
4-501.11 Maintain equipment in good repair. Observed walk-in freezer (lower school) with visible ice build up. Freezer’s ambient was measured between 36F-41F during various times during the routine inspection. Food items in walk-in freezer were still frozen solid, but maintenance is needed to address temperature issue. PIC stated service request submitted. This is the facility’s only walk-in freezer. |