St. John's Episcopal School

*31 Handwashing lavatory - accessible

hand sink not accessible- difficult to wash hands

*18 Toxic items stored above food/utensils

chemicals stored above food items and utensils-move to bottom shelf

*21 RFSM - Not On Site

food manager certificate expired

*47 Handwashing signage

need handwashing signs for handwashing sinks

*33 Rinsing procedures - 3 compartment sink

*18 Toxic items stored above food/utensils

*47 Conditions of Permit-in use of food equipment

*19 One Inch Air Gap

drain pipe from 3 compartment sink to floor drain more than one inch

*32 Maintain in Good Repair

drain pipe from hand sink to floor drian fall off, need repair and also hand sink not working, water not flowing threo.

*10 Sanitization after Cleaning

no sanitizer setup in three compartment.

*19 Plumbing System Construction

repair tube under hand sink that is leaking, keep drainage tube 6inch off the floor

*33 Rinsing procedures - 3 compartment sink

provide stopper for sanitizing compartment in three compartment.

*47 Other Violations

dont store ice scoop on ice

*02 Cold Hold (41øF/45øF or below)

croissant sandwich 49.0 F ham sandwich 45.7 F right RIC holding around 45 F Cobb salad 41.2 F keep all TCS food in left RIC unless other is repaired Need better temperature logs from co

*20 Grease Trap Tickets

scheduled for end of school year

*32 Damaged Equipment

broken gasket on RIC

*19 Water & Plumbing in good repair- per code

handwash pipe leaking

*40 Handle & dispense of cleaned utensils, single-use

organize utensils to prevent contamination

*37 Food protected from cross contamination by storing the food in packages, covered containers, or

Wrap individual apples after washing.

*39 In-use utensils, between-use storage. During pauses in food preparation or dispensing, food prep

ice scoop

*09 Food on display shall be protected from contamination

protect apples from sneezes

*03 Food products not maintained at 135øF or above

pasta 105 in hot box

*21 A establishment shall have written procedures for employees to follow when responding to vomitin

must be written

*47 Conditions of Permit-in use of food equipment

*40 Single use articel wrapped or dispensed

protect utensils

*18 Toxic items labeling-non original container

*31 Handwashing lavatory - allow convenient

hw sink too low

*02 Cold Hold (41øF/45øF or below)

fruit salad on line is not under 45 F

*47 Handwashing signage

post handwasing sign at handsink

*47 Conditions of Permit-in use of food equipment

Have latest inspection report posted where customers can see or have a sign stating that inspection report is available upon request

*02 Cold Hold (41øF/45øF or below)

*03 Food products not maintained at 135øF or above

*10 Clean Sight and Touch

clean microwave

*14 Hands wash procedures-without soap

improperly washing hands

*28 Date marking > 24 hrs,on site,temp 41F

no date marking on sandwiches

*34 Outer openings:closing holes, gaps

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

*36 Cloths in-use for wiping between uses stored

*42 Dirty nonfood contact surfaces

clean drains

*43 Light bulbs, light shields provided

*45 Premises shall be maintained in good repair

resurface floors

*02 Cold Hold (41øF/45øF or below)

Salad 48.7F and watermelon 67.7F

*28 Date marking > 24 hrs,on site,temp 41F

date marking on prepared salad

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

*43 Light bulbs, light shields provided

Clean light shields