14: 3 comp sink sanitizer dispenser reading 0ppm Qa. Pic discovered sani bottle was empty. Cos by pic replacing sani bottle and dispenser reading 400 ppm.
20: Flat of shell eggs stored on prep table unattended. Spoke with one of class’ teachers who stated she had placed the eggs out within past half hour for a recipe that calls for room temp eggs. Asked if tphc policy in place for eggs, she stated no. Cos by eggs being placed back in temperature control, advised operator to create TPHC policy for eggs. Will email fact sheet and tphc template, advised I am available to assist.
Additional Comments
damronl@rcschools.net
Lab had been used within 30 minutes prior to inspection. Male pic present during inspection, consulted female pic in her classroom near end of inspection.
Ric built in thermometer display reads between 40 and 42F. Thermapen ambient temp reads no lower than 47F. Milk in ric was cooling from recent use per female pic. Advised male pic to place thermometer inside to monitor ric temp and determine if it needs servicing.
Observations
IN
1 Person in charge present, demonstrates knowledge, and performs duties
Compliant
Observations
IN
2 Management awareness, policy present
Compliant
Observations
IN
3 Proper use of reporting, restriction & exclusion
Compliant
Observations
IN
4 Proper eating, tasting, drinking, or tobacco use
Compliant
Observations
NO
5 No discharge from eyes, nose, and mouth
Compliant
Observations
NO
6 Hands clean and properly washed
Compliant
Observations
NO
7 No bare hand contact with ready-to-eat foods or approved alternate method properly followed
Compliant
Observations
IN
8 Handwashing sinks properly supplied and adequate
Compliant
Observations
IN
9 Food obtained from an approved source
Compliant
Observations
NO
10 Food received at proper temperature
Compliant
Observations
IN
11 Food in good condition, safe, and unadulterated
Compliant
Observations
NA
12 Required records available: shell stock tags, parasite destruction
Compliant
Observations
IN
13 Food separated and protected
Compliant
Observations
OUT
14 Food-contact surfaces: cleaned and sanitized
COS
Observations
IN
15 Proper disposition of unsafe food, returned food not reserved
Compliant
Observations
NO
16 Proper cooking time and temperatures
Compliant
Observations
NO
17 Proper reheating procedures for hot holding
Compliant
Observations
IN
18 Proper cooling time and temperature
Compliant
Observations
NO
19 Proper hot holding temperatures
Compliant
Observations
OUT
20 Proper cold holding temperatures
COS
Observations
NO
21 Proper date marking and disposition
Compliant
Observations
NA
22 Time as a public health control: procedures and records
Compliant
Observations
NA
23 Consumer advisory provided for raw and undercooked food
Compliant
Observations
NA
24 Pasteurized foods used; prohibited foods not offered
Compliant
Observations
NA
25 Food additives: approved and properly used
Compliant
Observations
IN
26 Toxic substances properly identified, stored, used
Compliant
Observations
NA
27 Compliance with variance, specialized process, and HACCP plan
