Inspection Information | Facility Name: | Madison Mifflin Elementary |
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Facility Type: | Non-Commercial FSO < 25000 sq. ft. |
[?] Inspection type: | Standard |
Inspection date: | 20-March-2023 |
Violations: A summary of the violations found during the inspection are listed below. |
3717-1-03.2(C) / Packaged and unpackaged food - preventing contamination by separation, packaging, and segregation Critical Corrected During Inspection Food not properly protected from contamination by separation, packaging, and segregation. During inspection, ready to eat pears observed uncovered on counter unattended and subject to sneeze, splash, dirt and dust. CORRECTED, wax paper used to cover |
3717-1-04.5(A)(1) / Cleanliness of equipment food-contact surfaces and utensils. Critical Corrected During Inspection Equipment food-contact surfaces or utensils are unclean. During inspection, cutting knife observed in drawer with food residue. CORRECTED, PIC removed knife and washed |
3717-1-04.4(Q)(2) / Utensils, temperature and pressure measuring devices - good repair and calibration. Repeat Utensils, thermometers, and/or pressure gauges not in good repair or calibrated. During inspection, two door True cooler registered 36 degrees when actual temperature measured 43 degrees F Please re-calibrate gauges |
3717-1-04.2(I) / Sanitizing solutions - testing devices. No sanitizer test kit available. During inspection, test strips in use viewed without expiration dates Please replace test strips with current strips that have not expired Next inspection |
3717-1-06.4(F) / Drying mops. Mops dried improperly. During inspection, mop observed stored inside wet bucket beside walk in freezer Please store mop in dry location |
3717-1-06.4(B) / Cleaning - frequency and restrictions. Facility not maintained clean. During inspection, wall fan above three compartment sink observed with dirt and dust residue Please schedule regular cleaning of all nonfood contact surfaces |
Comments |
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Conducted inspection with PIC; reviewed inspection with PIC. Risk Level 3 food service activities: Cook/Serve. Menu consisted of Cheese Brocolli (hot hold), bread sticks w/ marinara sauce, prepackaged Crustables PBJ, pears, pasteurized dairy milk. |