| 12-16-2019 |
When time only, rather than time and temperature is used as a public health control, records and documentation must be maintained. (114000)
| 3.00 |
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.
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Observed lack of stickers, markings, or log sheet / written procedure that indicates the "toss by" time for PHF items on salad bar being held under time control. Provide. Failure to mark or otherwise identify containers to indicate the time that is four hours past the time when the food was removed from temperature control, while using time only, rather than time in conjunction with temperature, as the public health control.
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0122 CAFETERIA [SCHOOL]
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| 12-16-2019 |
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.
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Observed non functioning True refrigeration unit in kitchen, per staff, is to be repaired this week (extra refrigerated items shifted to the freezer and other refrigeration unit). Ensure unit is repaired or removed from facility. If unit needs to be replaced (unless it is an EXACT like-for-like replacement) submit specification sheets for the new unit (via email is ok) to MCDEH for review and approval before installing a different unit. [Repair receipt for refrigeration unit emailed to MCDEH on 17 Jan 2020].
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0122 CAFETERIA [SCHOOL]
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| 12-16-2019 |
Toilet facilities shall be maintained clean, sanitary and in good repair. Toilet rooms shall be separated by a well-fitting self-closing door. Toilet tissue shall be provided in a permanently installed dispenser at each toilet. The number of toilet facilities shall be in accordance with local building and plumbing ordinances. Toilet facilities shall be provided for patrons: in establishments with more than 20,000 sq ft.; establishments offering on-site food consumption. (113953, 113953.1, 113953.2, 114250, 114250.1, 114276)
| 1.00 |
Provide clean toilet facilities in good repair. Provide permanently installed toilet tissue dispenser(s) in all toilet facilities. Provide handwashing facilities within or adjacent to all toilet facilities. Soap shall be provided in dispensers at, or adjacent to, handwashing facilities. Single-use sanitary towels in dispensers or hot-air blowers shall be provided at handwashing facilities.
Customer restrooms are required for food facilities of more than 20,000 square feet if they were constructed after July 1 1984, and also applies to facilities of any size that were constructed after January 1, 2004 where there is onsite consumption of food. A "take-out only" food facility, with no seating indoors or outdoors, may not be required to provide customer restrooms. Check with the Division of Environmental Health and with the appropriate Planning Department before removing or restricting access to customer restrooms.
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(1) Observed lack of handwashing reminder signs in both restrooms (men and womens) in the office that were indicated as being used by cafeteria staff during the inspection. Provide the required reminder sign in each restroom. Failure to post a handwashing sign in each toilet room.
(2) Observed lack of a self closing mechanism on the doors of both office restrooms that were indicated as being used by cafeteria staff during the inspection. However, restrooms are in a different building from the cafeteria. Recommend providing self closing mechanisms on the restroom doors.
[Email received 17 Jan 2020 outlining cafeteria staff instructed to use 'nurses' restroom, hot water/ handwash signs/ self closing door previously verified present in that location].
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0122 CAFETERIA [SCHOOL]
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| 12-16-2019 |
Handwashing soap and single use towels or drying device shall be provided in dispensers adjacent to each handwashing facility; dispensers shall be maintained in good repair. (113953.2) Adequate separate facilities shall be provided for handwashing, food preparation, and the washing of utensils and equipment. (113953, 113953.1)
| 3.00 |
Handwashing facilities shall be sufficient in number and conveniently located so as to be accessible at all times for use by food employees. Employees shall not clean their hands in a sink used for food preparation, warewashing, or in a service sink or a curbed cleaning facility used for the disposal of mop water and similar liquid waste. Do not place objects in front of the handwashing station, and do not place items, utensils or wiping cloths in the handwashing sink.
Handwashing facilities shall be equipped to provide warm water under pressure for a minimum of 15 seconds. If the temperature of water provided is not readily adjustable at the faucet, the temperature of the water shall be at least 100°F, but not greater than 108°F. Soap shall be provided in approved dispensers at, or adjacent to, handwashing facilities (no bars of soap). Single-use sanitary towels or hot-air blowers shall be provided at handwashing facilities in approved dispensing devices.
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Observed single center 'push on' water faucets for all handwashing sinks in the restrooms indicated as being used by cafeteria staff during the inspection (in the office). Maximum obtainable water temperature after 10+ 'cycles' of water is 63ºF. Adjust or repair.
Provide tempered warm water, or both hot and cold running water at all hand washing sinks. If the temperature of water provided is not readily adjustable at the faucet, the temperature of the water shall be at least 100ºF, but not greater than 108ºF.
[Email received 17 Jan 2020 outlining cafeteria staff instructed to use 'nurses' restroom, hot water/ handwash signs/ self closing door previously verified present in that location].
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0122 CAFETERIA [SCHOOL]
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