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HomeMy WebLinkAboutSchool Inspection 350 Foster Street (2) i �stablisrment: Inspection Date: IlaTime: q o Ste. ROinsp REinsp Address/City: Ssp -Gasler SA- . Health ept: S, - -n'OLgor Class: 1 2 M 4 Based on an inspection this day,the items marked DNC identify the violations in operation or facilities which must be corrected by the date specified on page 2. I Risi,FAe:FeR IT-EMS,histing Is not inclusive of all possible debilable ilemT C11,410 INIA i-NIL,I KEY: C[complies] N/O[not observed] N/A[not applicable] ( 0d d( r 3 DNC[does not comply] 0[other] RTE[ready-to-eat] 12 Persblin'ell With infection resttrcted 61 Designated Alternate 2 C ( NIA 4 62 Idtri#en documentation of laming program 2 q Food workers have no exposed infected lesions/burns B Personnel with infection restricted 1 Approved source,wholesome,nanadultetated C oN10 NIA 4 C Communicable disease of worker reported to local health director — A Approved shellfish,finfish,meat&poultry USDA approved V 13 tiandwashing facilities provided,hands washed,clean C NIO NIA 4 B Food cans in good condition(not dented,rusty,bloated,leaking) A Handwash facilities in all food prep/dispensing&warewash areas C Wholesome/nonadulterated foods/safe B Handwash facilities in or immediately adjacent to toilet rooms D Commercial products(no home grown/canned food) C Handwash facilities accessiblelconvenient to use E I Potentially hazardous foods received at proper temperature 0 D Personnel hands washed,clean I Proper handwash procedure @oorl� EO Handwashmg at appropriate times g garpt81n� J i p�r n Fut �5 '{S�Od ITS IG�'[aGttCE:S: t9 s" p C N10 NSA 2; A Hot holding greater than or equal to 140°F. (whole beef/pork roasts 1300 F.) A ❑ No eating ❑ No smoking while working B Cold holding less than or equal to 45e F. B Wounds covered adequately C Proper cooling C Proper sink used for handwashing D Proper re-heating 0 E Proper internal cooking/consumer advisory posted 2 'sartiztic�l�t ruse wat©r., hgmaJ) C WA2 0 A Approved sanitizeravailableladequate concentration ofsanitizer 4 =Adaq[at #d [fitie iae€r ►n Pr ,Jg A s ,l B Food-contact surfaces and utensils used for potentially terrrperatrire,thermrsmeters,�pirbvi # �� k�¢ hazardous food sanitized at least every 4 hours A Food thermometer available and accurate V C Adequate ❑dishwashersanitizer ❑final rinse temp B Prope r food thermometer fo r prod u ct ON D Proper sanitizing procedure � E Sanitizing between raw animal origin&ready-to-eat food C Thermometers appropriately placed in cooler units 0 0 ply !,01"11cr � ��r � � t...� `potei tfiri ' t;° NrAs display,service avid transportation A Cloths and/or sponges in good repair and clean A Produce washed B Wiping cloths kept in sanitizer between uses B Raw meats not stored/prepared near ready-to-eat foods 0 11 C Food covered properly A Food equipment clean,utensils clean,equipment interiors clean D Adequate splash guards I sneeze guard of B Single use gloves changed when soiled E No unauthorized personnel C Food--contact surfaces clean F No pooling of eggs not cooked immediately 0 8 Food containers stored off the floor 0 9 Handing"of food riniie , mz, ,.a., ... w NIA ti A No unnecessary handling RTE and/or cooked foods with bare hands V A Soap/paper towels I drying device available B Dispenser(s)working: ❑Soap ❑Paper towel B Minimize food handling,other than ready-to-eat,with bare hands C Handwash sink(s)clean I waste receptacle at handwash sink C Adequate utensil(s)for dispensing food/ice 0 0 •DESCRIBE DEFICIENCIES ON CONTINUATION SHEETS The following information is not debitable and does not affect your score. KEY: QFO[qualified food operator],DA[designated alternate],PHF[potentially hazardous food],FB[foodborne] PHFs are hot held at: OF. PHFs are cold held at: OF. Describe illness conditions when you would exclude a food worker from wor Are internal cooking temperatures taken? Y N +To what temperature do you cook: Poultry Ground Beef Pork What diseases related to FB illness are you required to re a local health department? Roasts Other Describe re-heating procedures: Is there a written illness policy that r he food worker to report specific illness conditions Are temperatures recorded/logged for cold holdi s/equipment? Y N and diseases to the QFO? *Do you have a paid sick leave policy? Y N Are foods cooked in advance and c Y N *Are leftovers saved? Y N Is there a Ian arrier between inspector&QFO? Y N 1f-yes indicate language spoken List products cooled: by.Q A: *Can the QFO/DA read the inspection rep rt? Y N Describe cooling ods: Indicate who answered the above questions: Name(print): Indicate the title of abov person(circle all;h/a ly):QFO DA r C Owner FW Is cooling monitored for time&temp? Y N Is the monitoring of cooling recorded? Y N .Obtain signature oft person QFO r onsibilitie orm i at the time of he Is there a produce washing policy? Y N *Describe what is washed and inspection: where: Note: This report is a two page form(total of 62 debitable items) Page 1 of 2 Establishment: ddress: `=3 -Gn A'e_,r Owner or Operator: ADDITIONAL FOUR POINT ITEMS KEY: DNC [DOES NOT COMPLY] 6 Foods not re-served. -Unwrapped foods not re-served 4 31 Sewage disposal approved. -Potentially hazardous foods not re-served -Operating as required 11 Toxic chemicals. 34 No cross connections,back siphonage,backflow -Stored properly,labeled properly,used properly Proper type/installation/backflow prevention device/air gap for: -Sanitizer concentration not to exceed maximum permitted -Food equipment -Hose connections -Dish machines -No unnecessary toxics on the premises -Soda system carbonator -Beverage dispensers -Toilet tanks -Pesticides/rodenticides properly dispensed -Chemical dispensers -Ice machines Proper drain for: 29 Water source adequate,safe. -Food equipment -Dish machines -Ice machines -Well/well head protected from contamination 351 Toilet facilities. Adequate,convenient,accessible, -Water quality in compliance -Monitoring in compliance designed,properly installed OTHER ITEMS KEY: DNC [DOES NOT COMPLY] mae2 Sources of food: Original container,properly labeled 0 Garbage/rubbish storage area/rooms,enclosures-properly constructed,dean 5 Potentially hazardous food properly thawed 41 Garbage/rubbish disposed of in an approved manner,at approved frequency 10 Food dispensing utensils properly stored 42 Vermin Control: No insects/rodents present 14 Food worker:Clean outer clothes,effective hair restraints 43 Outer openings protected against entrance of insects/rodents 4 Floors: Floor covering installed,constructed as required,good repair,clean Food-contact surfaces designed,constructed,maintained,installed, 45 Floors graded,drained as required located 17 Nonfood-contact surfaces designed,constructed,maintained, 6 Floor,wall juncture covered installed,located 7 Mats removable,good repair,clean 18 Single service articles,storage,dispensing 8 Exterior walking,driving surfaces,good repair,clean 19 No reuse of single service article 49 Walls,ceilings attached,equipment properly constructed,good 20 Dishwashing facilities approved design,adequately constructed, repair,clean.Wall&ceiling surfaces as required maintained installed located 50 Dustless cleaning methods used,cleaning equipment properly stored Equipment&Utensils: Cleanliness 51 Adequate lighting provided as required 21 Preflushed,scraped,soaked and racked 52 Room free of steam,smoke odors 22 Wash water clean,proper temperature 53 Rooms&equipment hoods,ducts,vented as required 23 Accurate thermometers provided,dish basket,if used 54 Rooms adequate,clean,adequate lockers provided,facilities clean 27 Nonfood-contact surfaces of utensils&equipment clean 55 Establishment and premises free of litter,no insect/rodent harborage, 28 Equipment/utensils,storage,handling no unnecessary articles 32 Proper disposal of waste water 56 Complete separation from living/sleeping quarters and laundry 33 Plumbing location,installation,maintenance 57 Clean/soiled linens stored properly 36 Toilet rooms enclosed with self-closing door 58 No live birds,turtles,or other animals(except guide dogs) 37 Proper toilet fixtures provided,good repair,clean 59 Seats 75 or more:Nonsmoking area provided,sign(s)posted at entrance(s),smoking area indicated by sign(s) 39 Approved garbage/rubbish containers,adequate number,covered, rodent proof,clean outine Inspection ❑Reinspection ❑ Preoperational Inspection INSPECTOR: PER N H . Other Inspection: Demerit Score: *Include demerits from page 1 _Al�o L1.11— qykb;'� _- 4 3 2 1 Total Rating Ij si a ure sig ature print nameV print name phone number title DATE CORRECTIONS DUE: Page 2 of 2 plus_- _continuation pages Focused Iuspectlou 1/2002 Page of , p FOOD SERVICE ESTABLISHMENTS DEPARTMENT OF PUBLIC HEALTH CONTINUATION SHEET NAME OF ESTABLISHMENT TOWN DATE OF INSPECTION INSPECTION FORM# REMARKS G 4 -j) g=QQ. UU Ito - �V- sso INITIAL(INSPECTOR) INITIAL(PERSON IN CHARGE) Distribution: 1st-White-Health Department 2nd-Yellow-Owner/Manager