Inspection Information
Facility Name: St Mary's Catholic School
Facility Type: Non-Commercial FSO < 25000 sq. ft.
[?] Inspection type: Follow-up
Inspection date: 15-May-2017
No violations were documented at the time of inspection.
The following violation(s) have been corrected since the last inspection.
3717-1-03.4(F)(1)/Time/temperature controlled for safety food - hot and cold holding.
TCS foods were not being held at the proper temperature. At time of inspection, chef salads were measured at 50 degrees F. True refrigerator does not appear to be holding proper temperatures despite readings recorded on temperature log. Custodian did adjust controls of refrigerator to lower temperatures
To prevent the growth of pathogens, except during preparation, cooking, or cooling, or when time is used as a public health control, TCS food shall be held at 135°F or above (except that roasts cooked using time and temperature parameters in 3717-1-03.3 may be held at 130° F), or at 41°F or less. Correct By: 15-May-2017
3717-1-04.4(A)(1)/Equipment - good repair and proper adjustment.
Equipment and/or components are not maintained in good working order. At time of inspection, True refrigerator did not appear to be keeping proper temperatures and needed either repaired or replaced.
Equipment shall be maintained in a state of repair and condition that meets the requirements specified under rules 3717-1-04 and 3717-1-04.1 of this code. Correct By: 15-May-2017
3717-1-04.5(A)(3)/Cleanliness of nonfood-contact surfaces of equipment.
Non-food contact surfaces of equipment are dirty. At time of inspection, buildup of ice observed in Norlake dairy cooler and Whirpool i ce chest and needed defrosted to allow for cleanable surface
Nonfood-contact surfaces of equipment shall be kept clean.
3717-1-04.5(A)(3)/Cleanliness of nonfood-contact surfaces of equipment.
Non-food contact surfaces of equipment are dirty. At time of inspection, food residue observed inside on bottom shelf in Hobart freezer that needed cleaned
Nonfood-contact surfaces of equipment shall be kept clean.
3717-1-04.8(E)/Equipment, utensils, linens, single-service articles, and single-use articles - storage.
Cleaned equipment and utensils, laundered linens, or single-service and single-use articles are not properly stored. At time of inspection, single use bowls and plates under prep table by serving line were not inverted down to protect food surface area from contamination
Cleaned equipment and utensils, laundered linens, single-service articles, and single-use articles shall be properly stored as described in this rule.