ST MARY OF CARMEL SCHOOL.

drainage covers rust and oxidize must be replace or repair to proper condition WI cooler floors rust and oxidize must be replace or repair to proper condition

damage food packages and containers must be discard to avoid cross contamination

ovens rust and oxidize must be replace or repair to proper condition

shelving under tables dirty with soils and grease accumulations must be clean to avoid cross contamination

floors under equipment dirty with litter and soils accumulations must be clean to avoid contamination

missing current RFSM certificate on site must be have current FSM registered with the city

some lights on kitchen not working must be replace or repair to proper condition ceiling tiles with broken must be replace or repair to proper condition

all unused equipment and utensils not storage properly must be clean and sanitize then cover to avoid contamination

shelving inside WI cooler units rust and oxidize must be replace or repair to avoid cross contamination

PIC must be ensure maintain log temperature corrections on file when food containers are not properly keep hot above 135 F minimum

cooking equipment grill dirty with food debris and grease accumulations must be clean to avoid cross contamination

floors, walls and ceiling with dust accumulations spills and grease residues must be clean all areas and sanitize to avoid cross contamination

missing body fluids clean up procedures / spill kit

missing thermometers inside cooler units must be have visible and working thermometers inside cooler units

all fruits and vegetables must be washed before consumption to avoid cross contamination

salad 63'f

tomato pasta: 106'f

apples

observe mold in the cheese package

cheese, pineapple

carrot 55° F

No ketchup bag allow to put directly on food

Oppm quat

Shelving in walk in cooler shows signs of rust. Shelving below work counter is not smooth and easily cleanable.

Sanitizer tablets stored on shelving above bags of tortilla chips and other foods.

Most recent grease trap service record was from 8/15/17. Grease traps should be serviced at least once every three months (or more often if necessary).

Employee observed eating in preparation area of kitchen. If employees eat at establishment it should be in a separate and designated area, such as the dining room.

Cooked chicken breast tested at 109.4°F and 112.6°F. No logs available at time of inspection. If time is to be used as a control, written procedures should be in place and logs of time and temperatu

Rusty shelving in walk in cooler.

Raw shell eggs store adjacent to ready to eat apples and above soft drink cans.

Any sanitizer bucket containing potential toxic material should be clearly labeled.

Location lacked correct test strips to test Quaternary Ammonium (Quat, SaniQuat, etc.) sanitizer.

Quaternary Ammonium sanitizer only tested at 100ppm. It should be at least 200ppm. Additionally, it should not be prepared with hot water. It is designed to operate with room temperature water. Pl

RESTROOM

MANY FLIES IN THE KITCHEN