| 5-05-2021 |
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.
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Observed lack of sanitizer of sufficient strength on dishes -- per staff, have not been doing a sanitizing step, just adding a 'bit' of chlorine to the soapy water for dish washing. Instructed employee in manual sanitizing techniques. Perform manual sanitization of all dishes at this location at the prescribed ppm (parts per million) for the sanitization method in use (100 PPM chlorine for 30 seconds). Use the correct test strips for the chemical sanitizer being used. Check the sanitizer strength at a sufficient frequency to ensure consistent sanitization of all food contact surfaces in this location. Staff immediately prepared the required sanitizing solution and began rewashing and sanitizing all dishes on site. Corrected during inspection.
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0122 CAFETERIA [SCHOOL]
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| 5-05-2021 |
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.
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Observed rag hanging on the edge of the two compartment dishwashing sink, not stored in solution. Reviewed proper rag use and need to store in sanitizer if used more than once. Used rag immediately moved to dirty laundry area. Corrected during inspection.
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0122 CAFETERIA [SCHOOL]
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| 5-05-2021 |
The premises of each food facility shall be kept clean and free of litter and rubbish; all clean and soiled linen shall be properly stored; non-food items shall be stored and displayed separate from food and food-contact surfaces; the facility shall be kept free of vermin. (114067 (j), 114123, 114143 (a) & (b), 114175, 114178, 114185, 114185.1, 114185.2, 114185.3, 114185.4, 114256, 114256.1, 114256.2, 114256.4, 114257, 114257.1, 114259, 114259.1, 114259.2, 114259.3, 114279, 114281, 114282)
| 1.00 |
All food facilities shall be kept clean, fully operative, and in good repair. A food facility shall at all times be so constructed, equipped, maintained, and operated as to prevent the entrance and harborage of animals, birds, and vermin, including, but not limited to, rodents and insects. The premises of each food facility shall be kept clean and free of litter, rubbish, and vermin.
Lockers or other suitable facilities shall be provided and used for the orderly storage of employee clothing and other possessions. Lockers or other suitable facilities shall be located in a designated room or area where contamination of food, equipment, utensils, linens, and single-use articles cannot occur. Dressing rooms or dressing areas shall be provided and used by employees if the employees regularly change their clothes in the facility.
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Observed dish machine that, per staff, is no longer used (for at least the last four years) since this school site switched to using disposable styrofoam lunch trays. Staff states machine has not been kept up, no chemicals on site, does not believe it can currently function, and believes there are plans to remove the machine.
Repair the existing dish machine to a fully functioning capacity, or remove from the facility. Failure to keep the premises of each food facility free of items that are unnecessary to the operation or maintenance of the facility, such as equipment that is not functional or is no longer used. Remove the unnecessary items. Keep the facility free of clutter.
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0122 CAFETERIA [SCHOOL]
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| 5-05-2021 |
All food shall be separated and protected from contamination. (113984, 113986, 113988, 113990, 114060, 114067, 114069, 114077, 114079, 114089.1 (c), 114143 (c))
| 1.00 |
Destroy all contaminated food. All food shall be prepared, stored, displayed, dispensed, placed, transported, sold, and served as to be protected from dirt, vermin, unnecessary handling, droplet contamination, overhead leakage, or other contamination.
If unpackaged food is displayed and sold in bulk in other than self-service containers, then it shall be served by an employee of the food establishment directly to a consumer and shall be displayed in clean, sanitary, and covered or otherwise protected containers.
For bulk customer self-service food items, such as salad bars, buffet type foods, and other ready-to-eat food, install sneeze guards that intercept a direct line between the customer's mouth and the food being offered, dispense from approved mechanical dispensers, or employ other effective means to protect ready-to-eat food from contamination.
Protect all cartons, boxes, or other materials used in the packaging of any food from dirt, vermin, and other forms of contamination or adulteration.
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Observed minor intermingling of food and nonfood items in dry storage areas and some kitchen drawers. Separate the storage areas for food and non food related items. If space constraints do not allow complete separation, always store food above non food items to minimize contamination likelihood.
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0122 CAFETERIA [SCHOOL]
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| 5-05-2021 |
All nonfood contact surfaces of utensils and equipment shall be clean. (114115, 114130.4)
| 1.00 |
Clean nonfood contact surfaces of equipment at a frequency necessary to prevent accumulation of residue.
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(1) Observed minor build up of dust debris on fan blade guards on cooler unit in walk-in refrigerator and/or freezer. Improve cleaning frequency so as to prevent a visible buildup of dust debris.
(2) Observed minor buildup of particulate behind equipment in/ under the hood area. Improve cleaning frequency so as to prevent a visible accumulation of food particulate matter.
(3) Observed minor buildup of debris in cutting area of large geared can opener. Improve cleaning frequency so as to prevent a visible accumulation of food particulate matter.
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0122 CAFETERIA [SCHOOL]
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| 5-05-2021 |
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.
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Observed lack of knowledge of employees of proper wash / rinse / sanitize procedures with the 'grandfathered' 2 compartment sink. Per staff, dish machine has not been used in at least four years since they switched to disposable trays, and all dishwashing on site is done at the two compartment sink. Verbal review / practical demonstration for staff on how to mix and measure sanitizer solution in the two compartment sink.
Create and post a Standard Operating Procedure for use of the 2 compartment sink to properly wash, rinse, and sanitize dishes / food contact surfaces to be used for at least the remainder of the current school year, such as:
* Cafeteria staff are to prepare the right hand sink compartment with a drain plug and fill with warm water to a level or depth sufficient to completely immerse the largest dish items to be washed / rinsed / sanitized. Chlorine sanitizer will be added to the right sink compartment and measured with test strips to ensure the chlorine sanitizer in use is mixed at the required 100 PPM strength.
* All dish items will be washed with dish soap and rinsed in the left hand compartment.
* All washed and rinsed dish items will then be fully immersed in the prepared sanitizer solution (100 PPM chlorine) in the right sink compartment for a minimum of 30 seconds (recommend having a clock that shows 'seconds' near the dish wash/rinse/sanitize area).
* All washed, rinsed, and sanitized dish items will then be air dried on a smooth and sanitary surface or rack.
If two compartment sink is not used correctly by staff to complete the required wash, rinse, and sanitizing steps on a daily basis, a three compartment sink compliant with current food code requirements may be required to be installed at this location. New equipment to be installed shall be approved by MCDEH in writing prior to installation.
Retrain employees.
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0122 CAFETERIA [SCHOOL]
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