| 5-24-2022 |
The potable water supply shall be protected with a backflow or back siphonage protection device, as required by applicable plumbing codes. (114192) All plumbing and plumbing fixtures shall be installed in compliance with local plumbing ordinances, shall be maintained so as to prevent any contamination, and shall be kept clean, fully operative, and in good repair. Any hose used for conveying potable water shall be of approved materials, labeled, properly stored, and used for no other purpose. (114171, 114189.1, 114190, 114192.1, 114193, 114193.1, 114195, 114197, 114199, 114201, 114269)
| 2.00 |
All plumbing and plumbing fixtures shall be installed in compliance with local plumbing ordinances, shall be maintained so as to prevent any contamination, and shall be kept clean, fully operative, and in good repair.
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Observed lack of one inch minimum air gap between the drain lines beside the ice machine and the rim height of the floor sink. Repair or modify drain lines so that the distance between the lowest edge of the drain lines and the height of the floor sink rim allows for a minimum of a one inch air gap. "Braided" line adjusted to be at least one inch above floor sink rim. Corrected during inspection.
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0122 CAFETERIA [SCHOOL]
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| 5-24-2022 |
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 dented can of pineapple tidbits on the shelf in the dry storage area. Remove. Store food only in undamaged containers, in a manner so as to protect it from the possibility of adulteration or contamination. Cans removed, stored in a marked area to be sent back as vendor returns. Corrected during inspection.
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0122 CAFETERIA [SCHOOL]
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| 5-24-2022 |
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 in dish machine when run in the customary fashion (reading almost no chlorine, line appears to fail to prime). 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 (200 PPM for 60 seconds for quat). 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. DO NOT resume use of dish machine until properly repaired and consistently dispensing chlorine sanitizer at not less than 50 PPM.
Manual sanitizing to be done at three comp sink until dish machine properly repaired. Corrected during inspection.
[NOTE: emailed work order copy received 5/25/22 that machine was repaired by Ecolab later the same date (5/24/22) by replacing the squeeze tube, bucket probe, and sanitizer pick up line for the sanitizer.]
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0122 CAFETERIA [SCHOOL]
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| 5-24-2022 |
Exhaust hoods shall be provided to remove toxic gases, heat, grease, vapors, and smoke and be approved by the local building department. Canopy-type hoods shall extend 6" beyond all cooking equipment. All areas shall have sufficient ventilation to facilitate proper food storage. Toilet rooms shall be vented to the outside air by a screened openable window, an air shaft, or a light-switch activated exhaust fan, consistent with local building codes. (114149, 114149.1) Adequate lighting shall be provided in all areas to facilitate cleaning and inspection. Light fixtures in areas where open food is stored, served, prepared, and where utensils are washed shall be of shatterproof construction or protected with light shields. (114149.2, 114149.3, 114252, 114252.1)
| 1.00 |
All areas shall have sufficient ventilation to facilitate proper food storage and to provide a reasonable condition of comfort for each employee, consistent with the job performed by the employee.
Light fixtures in areas where food is prepared, open food is stored, or utensils are cleaned shall be of shatterproof construction or shall be protected with shatterproof shields and shall be readily cleanable. In every room and area in which any food is prepared, manufactured, processed, or prepackaged, or in which equipment or utensils are cleaned, sufficient natural or artificial lighting shall be provided to produce the following light intensity, while the area is in use:
(a) At least 10-foot candles for the following:
(1) At a distance of 30 inches above the floor, in walk-in refrigeration units, and dry food storage areas.
(2) At a working surface on which alcoholic beverages are prepared or where utensils used in the preparation or service of alcoholic beverages are cleaned.
(3) Inside equipment, such as reach-in or under-the-counter refrigerators.
(b) At least 20-foot candles for the following:
(1) At a surface where food is provided for consumer self-service or where fresh produce or prepackaged foods are sold or offered for consumption.
(2) In server stations where food is prepared.
(3) At a distance of 30 inches above the floor in areas used for handwashing, warewashing, and equipment and utensil storage, and in toilet rooms.
(c) Except in server stations where food is prepared, at least 50-foot candles at a surface where a food employee is working with food or working with utensils or equipment such as knives, slicers, grinders, or saws where employee safety is a factor.
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Observed lights throughout cafeteria area are dim in appearance to the point of making it difficult to read labels and switches on various items. Investigate and correct lighting to provide sufficient lighting in all areas where food is worked with, dishes are cleaned, or coooking / cutting / chopping occur that comply with the requirements of sexction 114252 (not less than: 10 foot candles in storage areas, 20 foot candles in food prep and assembly areas, and 50 foot candles in areas where chopping / cutting type activities occur).
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0122 CAFETERIA [SCHOOL]
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| 5-24-2022 |
A person proposing to build or remodel a food facility shall submit plans for approval before starting any new construction or remodeling of any facility for use as a retail food facility. (114380, 114381)
| 1.00 |
A person proposing to build or remodel a food facility shall submit complete, easily readable plans drawn to scale and specifications to the Division of Environmental Health and obtain approval prior to starting any project.
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Observed installed walk in cooler / walk in freezer combo unit installed on the exterior of the cafeteria that open outside, unapproved "membrane" type roof, no air curtain over entry door, condensate line from cooler drains behind the cooler.
Submit plans to MCDEH for review and correction to outstanding issues with the WIC/WIF units. Building permits may also be required for some required corrective actions. Failure to comply with all applicable codes.
Prior to any future or additional upgrades or renovations, submit plans and obtain approval from MCDEH (in addition to the State Architect) for any changes to be made to the cafeteria structures or equipment prior to commencing with the actual work. Any construction, alteration, remodeling, or operation of a food facility shall be approved by the enforcement agency and shall be in accordance with all applicable local, state, and federal statutes, regulations, and ordinances, including but not limited to, fire, building, and zoning codes.
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0122 CAFETERIA [SCHOOL]
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