3717-1-02.2(C) / Hands and arms: when to wash
Critical Observed food employee did not wash hands in situations that specifically require them to do so (after warewashing dirty dishes, after handing oven mitts) at the time of inspection.
To prevent contamination, food employees shall clean their hands and exposed portions of their arms after switching between working with raw food and with ready to eat food; before donning gloves for working with food; and after other activities that contaminate the hands. Hands shall be washed after handling oven mitts and after ware washing.
3717-1-05.1(O)(2) / Using a handwashing sink - other uses prohibited.
Critical Observed the handwashing sink is being used for purposes (dirty equipment and sanitizer solution bucket storage) other than handwashing at the time of inspection.
To prevent contamination, a handwashing sink may not be used for purposes other than handwashing. Discontinue using the hand washing for any other purpose then hand washing. Additional sinks are required to be installed at this location. Recommend installing a food preparation sink.
3717-1-05.3(C) / Sewage and other liquid waste: Backflow prevention.
Critical Repeat Observed a direct connection between the sewage system and a drain originating from equipment (food preparation sink) in which foods are placed or washed at the time of inspection. Foods are being washed improperly in a sink that has not been properly air gapped.
To prevent contamination to foods and equipment, a direct connection may not exist between the sewage system and a drain originating from equipment in which food, portable equipment, or utensils are placed unless. Provide proper back flow prevention on the sink used for washing ready to eat foods. Until this change is made, all food shall be washed at the commissary kitchen (Middle School). Ready to eat foods at not to be washed in the 3 compartment sink or the hand washing sink.
3717-1-04.4(A)(1) / Equipment - good repair and proper adjustment.
Observed the colander currently in-use at the time of inspection to be in poor condition. Blue colander was not commercial grade or approved by a recognized testing agency.
To prevent contamination to foods, replace the damaged colander/straining equipment with equipment that meets the requirements and condition specified under rules 3717-1-04 and 3717-1-04.1 of this code. Discontinue the use of the damaged blue colander.
3717-1-06.4(A) / Repairing.
Observed counter tops in the food preparation area to be in poor condition. Counter-tops are damaged and no longer able to be properly cleaned and sanitized. The physical facilities are not being maintained in good repair at the time of inspection.
Replace the counter tops with a material that is smooth, durable, and easily cleanable. Avoid products that contains wood. The physical facilities shall be maintained in good repair.
Facility Type: Commercial FSO < 25000 sq. ft.
[?] Inspection Type: Standard
Inspection Date: 23-November-2015
| Comments |
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| Additional food employees that have been provided seem to be helping. Ensure all employees understand when hands are required to be washed. Head start program is serving lunches in the classrooms in a "family style" method. Ensure Teachers/servers are properly washing hand before handling foods. To prevent contamination, the person in charge shall ensure that persons unnecessary to the operation are not allowed in the food preparation, food storage or warewashing areas, except brief visits and tours may be authorized. Teachers and student helpers are not permitted in the food preparation area. |