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Facility: Ballico School
Address: 11818 Gregg Ave, Ballico, CA

The most recent inspection of this food facility resulted in a rating of
Good (Total Points: 2.00)
0-6  Points: Good
7-13 Points: Satisfactory
14+  Points: Unsatisfactory
Rating on date 4-30-2021: Good (Total Points: 2.00)
DateViolationPointsCorrectionInspector CommentsFacility Area
4-30-2021 All utensils and equipment shall be fully operative, clean, and in good repair. (114115, 114175). All utensils and equipment shall be approved, installed properly, and meet applicable standards. (114130, 114130.1, 114130.2, 114130.3, 114130.4, 114130.5, 114130.6, 114132, 114133, 114137, 114139, 114143, 114153, 114155, 114163, 114165, 114167, 114169, 114172, 114175, 114177, 114180, 114182) 1.00 Equipment food-contact surfaces and utensils shall be clean to sight and touch. The food-contact surfaces of cooking equipment and pans shall be kept free of encrusted grease deposits and other debris accumulations.

Keep all food facilities, and all utensils, display cases, windows, counters, shelves, tables, refrigeration units, sinks, dishwashing machines, and other equipment or utensils used in the storage, preparation, sale, service, and display of food, clean, fully operative, and in good repair.

The non-food-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Equipment shall be reassembled so that food-contact surfaces are not contaminated.
Observed the microwave in the kitchen that is rated for household use / not marked as rated for commercial use. Per staff, microwave is used to warm coffee / occasionally melt butter. If the unit is used as a part of the cafeteria food prep, replace with a commercial grade unit. If used only for employee personal food items label "for employee use only" / recommend relocating out of the main kitchen area.

Remove or replace all non commercially rated equipment. All new and replacement food-related and utensil-related equipment shall be certified or classified for sanitation by an American National Standards Institute (ANSI) accredited certification program / approved for commercial use.
4-30-2021 Wiping cloths used to wipe service counters, scales or other surfaces that may come into contact with food shall be used only once unless kept in clean water with sanitizer. (114135, 114185, 114185.1, 11485.2, 114185.3) 1.00 Cloths used to wipe service counters, scales, and other surfaces that may directly or indirectly contact food shall be used only once until laundered or may be used repeatedly if held in a sanitizing solution, as described below. Cloths used with raw foods of animal origin shall be used only once until laundered or may be used repeatedly if kept in a separate container of sanitizing solution, as described below:
(1) Contact with a solution of 100 ppm available chlorine solution for at least 30 seconds.
(2) Contact with a solution of 25 ppm available iodine for at least one minute.
(3) Contact with a solution of 200 ppm quaternary ammonium for at least one minute.
(4) Contact with any chemical sanitizer that meets the requirements of Section 180.940 of Title 40 of the Code of Federal Regulations when used in accordance with the manufacturer's use directions.
Observed towels sitting on prep surfaces that are not stored in sanitizer solution. Discussion about the proper towel use (only use clean wiping towels once and them immediately place in a designated area for soiled laundry, OR store wiping towels in a container of sanitizer solution (solution must be at the proper strength and towels must remain in solution for at least the minimum required contact time between uses). Used towels immediately relocated to dirty laundry area, quat sanitizer bucket prepped with fresh towels, quat measured at approximately 200 PPM. Corrected during inspection. 0122 CAFETERIA [SCHOOL]

Rating on date 5-01-2020: Good (Total Points: 3.00)
DateViolationPointsCorrectionInspector CommentsFacility Area
5-01-2020 All food employees shall have adequate knowledge of and be trained in food safety as it relates to their assigned duties. The person in charge shall have adequate knowledge of, and shall educate employees of the food facility regarding major food allergens. (113947) Food facilities that prepare, handle or serve non-prepackaged potentially hazardous food, shall have an employee who has passed an approved food safety certification examination. (113947-113947.1) 3.00 The responsibilities of the staff member certified in food safety include ensuring that all employees who handle, or have responsibility for handling, unpackaged foods of any kind have sufficient knowledge to ensure the safe preparation and /or service of the food. The nature and extent of the knowledge that each employee is required to have may be tailored, as appropriate, to the employee's duties related to food safety issues. Observed indication that quat sanitizer may be in use at the utensil sink at 100 PPM strength. Instruct all employees to mix and use quat ammonia at a strength of 200 PPM for not less than 60 seconds contact time for all potential food contact surfaces.

NOTE: Correct *maximum* cold holding temperature is 41ºF, and correct **minimum** hot holding temperature is 135ºF.