Inspection Information
Facility Name: St Mary's Catholic School
Facility Type: Non-Commercial FSO < 25000 sq. ft.
[?] Inspection type: Standard
Inspection date: 05-October-2017
Violations: A summary of the violations found during the inspection are listed below.
3717-1-02.2(C) / Hands and arms: when to wash
Critical Food employee(s) did not wash hands in situations that specifically require them to do so. At time of inspection, PIC was obseved putting on gloves without first washing hands while getting french fries out of oven
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 to initiate a task that involves working with food; and after other activities that contaminate the hands.
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, french fries and tossed salad were left uncovered CORRECTED, covered with siran wrap
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.
3717-1-04.4(K) / Manual warewashing equipment - hot water sanitization temperatures
Critical Hot water used for manual warewashing sanitization is below the required temperature At time of inspection, probe thermometer was immersed in hot water to sanitize that was less than the required 171 degrees F (137 degrees F) PIC stated that she would purchase alocohol swabs.
To prevent pathogen growth: if immersion in hot water is used for sanitizing in a manual operation, the temperature of the water shall be maintained at 171°F or above.
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, wall board of Imperial oven was observed with excessive grease residue 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 Corrected During Inspection Cleaned equipment and utensils, laundered linens, or single-service and single-use articles are not properly stored. At time of inspection, food trays observed with food contact surface exposed to dirt, dust, and splash. SIngle use plates on back counter also exposed CORRECTED, plates and trays properly inverted
Cleaned equipment and utensils, laundered linens, single-service articles, and single-use articles shall be properly stored as described in this rule.
Spoke with Person in Charge Robin Schlup who has Level 2 Traioning, Certificate #14857084 which expires on 3.14.22 Three compartment sink not made. PIC has temperature log for mechanical cooling devices, food, and warewashing equipment. Reviewed report with PIC