St Bernard School

*39 Air-drying required after cleaning & sanitiziing

air drying required after washing

*10 Clean Sight and Touch

clean ice machine

*31 No soap at handsink

provide soap at hand sink

*19 One Inch Air Gap

provide one inch air gap under ice machine

*14 When to wash hands before donning new gloves

wash hands before donning new gloves

*21 RFSM - Not On Site

provide food manager certificate

*22 Washing hands only at a designated hand sink

observed employee washed hands at 3 com sink-use hand sink

*29 Sanitizing solutions, testing devices

provide sanitizer test strips

*35 Hair Restraints effective

cover hair

*42 Ventilation hood systems

clean vent a hood system

* 21 RFSM notify 10 days & replacement in 45 days

NO RFSM FOR PIC

*47 Other Violations

NO SIGN ON HAND SINK

*21 RFSM - Not On Site

NO CERTIFICATE FOR RFSM AND NOT PRESENT ON SITE

*22 Accredited food handler certificate - 60 days

NO FOOD HANDLER CERTIFICATE PRESENTED

*43 Light bulbs, light shields provided

REPLACE LIGHT BULB IN KITCHEN AND PROVIDE COVER FOR LIGHT BULB

*32 Maintain in Good Repair

RIC NOT IN GOOD REPAIR, PRODUCING ICE

*29 Sanitizing solutions, testing devices

NO TEST STRIP

*44 Grease Trap Location

NO RECENT GREASE TRAP TICKET

*27 Cooling, heating, and holding capacities. Equipment

RIC TEMP GREATER THAN 41

*45 Dressing areas:Lockers

PERSONAL ITEMS STORE IN PREP AREA

*47 RFSM Certificate - Not Display

NO CERTIFICATE SHOWN,

*21 RFSM - Not On Site

*47 Other Violations

dusty fan cover in ric

*03 Food products not maintained at 135øF or above

hot hold below 135F

*36 Cloths in-use for wiping between uses stored

towels store on prep surface

*10 Sanitization after Cleaning

set sanitizer bucket during operation

*32 Food-contact surfaces. smooth, non-absorbent and easily cleanable

clean interior of microwave

*45Physical Facilities

REPAINT PILL-OFF PAINT FROM WALLS AT DISH WASH AREA.

*29 Sanitizing solutions, testing devices

NOT PROVIDED

*21 RFSM - Not On Site

*32 Approved Food Contact Equip.

*43 Light bulbs, light shields provided

*10 Q.A. PPM - follow manufacturer's direction

*21 RFSM - Not On Site

REPEAT VIOLATION

*36 Cloths in-use for wiping between uses stored

*10 Chlorine sanitizer concentration, minimum temp.

DISHWASHER

*45 Premises shall be maintained in good repair

CEILING IN DRY STORAGE

*35 Eating food, chewing gum, drinking beverages, or using tobacco

EMPLOYEES EATING ON PREP TABLE

*02 Cold Hold (41øF/45øF or below)

RANCH 55.8°F

*36 Cloths in-use for wiping between uses stored

WIPING CLOTHES ON PREP TABLE

*10 Chlorine sanitizer concentration, minimum temp.

DISHWASHER 10PPM

*21 RFSM - Not On Site

RFSM ARRIVED AT 11AM

*03 Food products not maintained at 135øF or above

CHICKEN NUGGETS 107.0°F - COS

*22 Handlers-Certificate Not On Site

*29 Cold/hot hold unit thermometer easily viewable

milk cooler

*02 Cold Hold (41øF/45øF or below)

Lettuce 65.2

*10 Clean Sight and Touch

clean RiC(s)

*22 Handlers-Certificate Not On Site

certify staff

*36 Cloths in-use for wiping between uses stored

wiping clothes improperly stored

*41 Food identity and accurate representation

label non-original containers

*43 Clean vent syst:Intake/exhaust air ducts

*45 Premises shall be maintained in good repair

reseal brick wall, clean shelves, remove peeling paint, repair ceiling and resurface floor

*09 Food protected cross contamination separating types of raw animal food storage, preparation, hol

Cross contamination by storage (arrangement)

*10 Clean Sight and Touch

Clean RIC (s)

*45 Premises shall be maintained in good repair

repair ceiling and remove peeling paint in kitchen

*14 When to wash hands before donning new gloves