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Facility: Le Grand Elementary School
Address: 13071 E. Le Grand Road, Le Grand, 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 5-21-2019: Good (Total Points: 2.00)
DateViolationPointsCorrectionInspector CommentsFacility Area
5-21-2019 When time only, rather than time and temperature is used as a public health control, records and documentation must be maintained. (114000) 2.00 If food is found in the temperature danger zone due to improper implementation of time as a public health control, discard all food that is out of acceptable temperature ranges. Time only, rather than time in conjunction with temperature, may be used as the public health control for a working supply of potentially hazardous food before cooking or for ready-to-eat potentially hazardous food that is displayed or held for service for immediate consumption, only when the following requirements are met:
(1) The food shall be marked or otherwise identified to indicate the time that is four hours past the point in time when the food is removed from temperature control.
(2) The food shall be cooked and served, served if ready-to-eat, or discarded within four hours from the point in time when the food is removed from temperature control.
(3) The food in unmarked containers or packages marked to exceed a four-hour limit shall be discarded.
(4) Written procedures shall be maintained in the food facility and made available to the enforcement agency upon request, that ensures proper cooling if the food is prepared, cooked, and refrigerated before time is used as a public health control.
Observed boiled eggs, potato salad, cucumbers, and cheese were not under refrigeration and not under time control. Provide time control labeling with the date and time food was taken out of temperature control. Discard food after 4 hours out of temperature control. 0122 CAFETERIA [SCHOOL]


Rating on date 5-10-2018: Satisfactory (Total Points: 9.00)
DateViolationPointsCorrectionInspector CommentsFacility Area
5-10-2018 All food contact surfaces of utensils and equipment shall be clean and sanitized. (113984(e), 114097, 114099.1, 114099.4, 114099.6, 114101 (b-d), 114105, 114109, 114111, 114113, 114115 (a, b, d), 114117, 114125(b), 114135, 114141) 7.00 A food facility that prepares food shall not be operating if there is no method to properly clean and sanitize equipment or utensils. A food facility shall not be operating if there is gross contamination of food contact surfaces that may result in the contamination of food products. Observed the washed trays were towel dried and not sanitized. Improper wash, rinse, and sanitize technique. Staff was instructed to properly clean utensils as the following.
Wash with detergent.
Rinse with clean water.
Immerse utensils in 100ppm sanitizer for 30 seconds. Make sanitizer by mixing chlorine with water and verify concentration with test strips.
Air dry, do not towel dry.

Observed the lack of sufficient drain plugs to properly wash, rinse, and sanitize for both three compartment sinks. Provide additional drain plugs.
0122 CAFETERIA [SCHOOL]
5-10-2018 The walls / ceilings shall have durable, smooth, nonabsorbent, light-colored, and washable surfaces. All floor surfaces, other than the customer service areas, shall be approved, smooth, durable and made of nonabsorbent material that is easily cleanable. Approved base coving shall be provided in all areas, except customer service areas and where food is stored in original unopened containers. Food facilities shall be fully enclosed. All food facilities shall be kept clean and in good repair. (114065, 114067, 114069, 114175, 114143, 114257, 114259.2, 114266, 114268, 114268.1, 114271, 114272) 2.00 All food facilities shall be kept clean, fully operative, and in good repair. Floor surfaces in all areas in which food is prepared, packaged or stored, where any utensil is washed, where refuse or garbage is stored, where janitorial facilities are located, and in all restrooms and hand washing areas shall be smooth and of durable construction and made from non absorbent material that is easily cleanable.

Each permanent food facility shall be fully enclosed in a building consisting of permanent floors, walls, and an overhead structure that meets minimum standards. Food facilities that are not fully enclosed on all sides and that are in operation on January 1, 1985, shall not be required to meet the requirements of this section until the facility is remodeled or has a significant menu change or a change in its method of operation. Full enclosure is not required for dining areas and certain other areas when approved for outdoor food services.
Observed new VCT tiles that have been damaged located in front of the ice machine and under the 3 compartment sink in the main kitchen. Replace broken tiles. Areas cited in last year's inspection has been corrected. 0122 CAFETERIA [SCHOOL]