|
2
|
1.50
|
Management and food employee knowledge, and conditional employee; responsibilities and reporting. |
No |
No
|
Yes |
2-103.11(M) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure. -PF
Observed no employee health policy onsite. Manager explained the policies were at their other location. A VERIFICATION VISIT WILL BE MADE WITHIN 10 DAYS TO ENSURE EMPLOYEES ARE INFORMED AND UNDERSTAND THE POLICY. |
|
4
|
0
|
Proper eating, tasting, drinking, or tobacco use |
No |
No
|
No |
2-401.11 Cover and store employee drinks to prevent contamination of food or utensils.
Observed employee coffee drink stored alongside food items on the prep counter. Discussed having the drink moved to a location that prevents potential contamination. |
|
19
|
1.50
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P
Observed pasta with sauce and pizza hot holding below 135F. The pasta with sauce had been individually packaged to be sent to another school. Manager explained that temperature logs are being used to help ensure proper hot holding during transport, but none was taken today. CDI-The pastas and pizzas were reheated to 165F. |
|
20
|
1.50
|
Proper cold holding temperatures |
No |
No
|
Yes |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P
Observed all three tall reach in coolers holding product above 41F. Lack of space along with poor air circulation could be causing units to improperly hold food product. Discussed with the manager to have the units serviced. A VERIFICATION VISIT WILL BE MADE TO ENSURE UNITS ARE HOLDING DURING PEAK WORKING HOURS. |
|
31
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
No |
No
|
Yes |
4-301.11 Provide equipment in number and capacity so that cooling, heating, and holding temperatures are achieved. -Pf
Observed facility lacking in number of equipment needed to successfully maintain cold and hot holding food items during service and transportation to other schools. Either a menu reduction is needed, or additional equipment is needed. A preparation/flip top cooler, and hot holding wells is recommended. A VERIFICATION VISIT WILL BE MADE WITHIN 10 DAYS TO ENSURE PROPER PROCEDURES AND METHODS ARE MET. FAILURE TO DO SO WILL RESULT IN PERMIT ACTION. |
|
35
|
0
|
Food properly labeled: original container |
No |
No
|
No |
3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta.
Observed several unlabeled bottles of sauces/liquids. Manager is working on having them labeled. |
|
39
|
0
|
Wiping cloths: properly used and stored |
No |
No
|
No |
3-304.14(D) Maintain dry wiping cloths free of visible debris and soil. Maintain sanitizer containers for in-use cloths free of visible debris and soil.
Observed dirty cloths on the prep counters throughout the inspection. Once cloths become soiled or wet, have placed into sanitizer buckets or put into laundry. |
|
54
|
0
|
Meets ventilation and lighting requirements; designated areas used |
No |
No
|
No |
6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions.
Observed employee personal food items stored intermingled with the facility food items. Manager discussed designating a bin for personal food storage. |