| 3-22-2023 |
An adequate, protected, pressurized, potable supply of hot water and cold water shall be provided at all times. (113953(c), 114099.2(b) 114101(a), 114189, 114192, 114192.1, 114195)
| 3.00 |
Provide hot and cold water under pressure through a mixing valve to each sink compartment. The water supply shall be from a water system approved by the health officer or the state department. An adequate, protected, pressurized, potable supply of hot water, at least 120°F, and cold water shall be provided.
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. Handwashing facilities shall be sufficient in number and conveniently located so as to be accessible at all times for use by food employees
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Observed the maximum water temperature at the 2 compartment sink in the kitchenette was reaching 72 F. Additional checks verified the hot water heater is out for "A" wing (in-custodies using "B" wing areas for showing and handwashing). Maintenance immediately notified of the need for hot water repairs. Provide 120 degree water to the two compartment sink so as to be able to perform proper dishwashing and sanitizing at this location.
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0122 CAFETERIA [SCHOOL]
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| 3-22-2023 |
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 prepared potentially hazardous food (PHF) entress placed in thermal containers without active heating or cooling for later service that were not marked with the appropriate discard time not more than four hours past when it was removed from temperature control and monitoring. Mark, document, or otherwise log the required discard time for PHF items that use time rather than temperature as the control point.
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.
[Email received 5/17/23 with a sample updated temperature tracking log for IGJJC that includes food temperatures at arrival and at time served, as well as a copy of the temperature log from JLCC showing the food temperatures at the time of placement into the thermal "cambro" unit(s)]
NOTE: refrigerator temperature logs in the kitchenette were missing 11 of 22 entries for the month of March at the time of the inspection, refrigerator had milk pints and was at 39-40 degrees. Recommend improved logging of temperatures related to potentially hazardous food items.
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0122 CAFETERIA [SCHOOL]
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| 3-22-2023 |
Food facilities that prepare food shall be equipped with warewashing facilities. Testing equipment and materials shall be provided to measure the applicable sanitization method. (114067(f,g), 114099, 114099.1, 114099.2, 114099.3, 114099.4, 114099.5, 114099.6, 114099.7, 114101, 114101.1, 114101.2, 114103, 114107, 114125)
| 1.00 |
Provide a sink with at least 3 compartments with 2 integral metal drainboards. The sink compartments and drainage facilities shall be large enough to accommodate the largest utensil or piece of equipment to be cleaned therein.
Clean the utensils in one of the following ways:
(1) Manual warewashing shall be accomplished by using a 3-compartment sink where the utensils are first pre-cleaned, then washed, rinsed, sanitized, and air dried. The temperature of the washing solution shall be maintained at not less than 100°F or the temperature specified on the cleaning agent manufacturer's label instructions. The utensils shall then be rinsed in clear water before being immersed in a sanitizing solution. Manual sanitization shall be accomplished in the final sanitizing rinse by one of the following:
(a) Immersion for at least 30 seconds where the water temperature is maintained at 171°F or above.
(b) The application of sanitizing chemicals by immersion, manual swabbing, or brushing, using one of the following solutions:
(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 a solution of ozone that meets the requirements of Section 180.940 of Title 40 of the Code of Federal Regulations and that is generated by a device located onsite at the food facility that meets all of the requirements of 114099.6.
(c) Other methods approved by the enforcement agency.
(2) Mechanical machine warewashing shall be accomplished by using an approved machine installed and operated in accordance with the manufacturer's specifications. Soiled items to be cleaned in a warewashing machine shall be loaded in racks, trays, or baskets or onto conveyors in a position that exposes the items to the unobstructed spray during all cycles and allows the items to drain. Mechanical sanitization shall be accomplished in the final sanitizing rinse by one of the following:
(a) By being cycled through equipment achieving a utensil surface temperature of 160°F or above.
(b) The mechanical application of sanitizing chemicals by pressure spraying methods using one of the following:
(1) Contact with a solution of 50 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 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 both the sanitizer manufacturers use directions and the machine manufacturer's specifications.
Provide testing equipment and materials to adequately measure the applicable sanitization method.
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Observed lack of matching test strips and sanitizer in the kitchenette area. Any multi use food contact items NOT returned to JLCC for cleaning and sanitizing must be cleaned and sanitized at the two compartment sink. Keep matching sanitizer and test strips available at this sink location. Highly recommend keeping proper wash / rinse / sanitize procedures posted at the two compartment sink to increase the likelihood of proper wash / rinse / sanitize steps being completed on needed surfaces daily.
[Email rec'd 5/17/23 stating Oasis 146 Multi-Quat Sanitizer and Hydrion Quaternary Test Kit had been obtained].
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0122 CAFETERIA [SCHOOL]
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| 3-22-2023 |
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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(1) Observed debris buildup in the bottom of the NSF dish machine in the multipurpose kitchenette area. Improve cleaning frequency and efficacy to avoid unintended vermin attraction.
[Emailed photos received 5/17/23 showing the food debris in the bottom of the dish machine have been removed]
(2) Observed dust buildup around the vent in the kitchenette area. Improve cleaning frequency so as to prevent the accumulation of visible residue.
(3) Observed damaged edge of laminated counter has exposed a wood composite substrate that does not appear to be waterproof or smooth and easily cleanable. Repair / seal this surface such that it is smooth and easily cleanable.
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0122 CAFETERIA [SCHOOL]
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