Inspection Information
Facility Name: St Mary's Catholic School
Facility Type: Non-Commercial FSO < 25000 sq. ft.
[?] Inspection type: Standard
Inspection date: 10-May-2017
Violations: A summary of the violations found during the inspection are listed below.
3717-1-02.4(C)(16) / Person in charge: duties - ensure the facility has written procedures for vomiting and diarrheal events.
Corrected During Inspection Person-in-charge did not ensure that the facility has written procedures for employees to follow when responding to vomiting or diarrheal events.. CORRECTED, written policy given to PIC by this office
Person in charge shall ensure that the FSO or RFE have written procedures for employees to follow when responding to vomiting or diarrheal events that involved discharge onto surfaces.
3717-1-03.2(C) / Packaged and unpackaged food - preventing contamination by separation, packaging, and segregation
Critical Repeat Corrected During Inspection Observed food that was not properly protected from contamination by separation, packaging, and segregation. At time of inspection, chef salads in True two door refrigerator were not covered and protected from contamination. CORRECTED, salads covered by PIC
To prevent contamination, food shall be protected from cross contamination by separating raw animal foods during storage, preparation, holding, and display from cooked ready-to-eat food as described in this rule.
3717-1-03.4(F)(1) / Time/temperature controlled for safety food - hot and cold holding.
Critical 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.
Repeat 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.