St Mary of Carmel School

*43 Light 20 foot : Reach-in cooler

Fix or add light in walk-in freezer

*20 Grease Trap Tickets

Have grease trap serviced>last time serviced was in May

*20 Grease Trap Tickets

Pump grease trap every 90 days and keep record on site

*45 Premises:Cleaning, frequency and restrictions

light shields dirty with dead pests and dust must be clean to avoid cross contamination

*20 Grease Trap Tickets

missing current grease trap ticket on site must be have current grease trap ticket on site

*47 RFSM Certificate - Not Display

expired RFSM certificate must be have RFSM registered with the city

*45 Premises shall be maintained in good repair

ceiling tiles bulged by humidity must be replace or repair to proper condition one ceiling tile broken must be replace or repair to eliminate gap on ceiling

*45 Premises shall be maintained in good repair

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

*37 Food protected from cross contamination by storing damaged, spoiled, or recalled food being held

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

*39 Equipment in good repair and proper adjustment.

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

*10 Equipment and Utensils Cleaning-contamination

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

*42 Floors/walls/ceiling/nonfood dirty

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

*47 RFSM Certificate - Not Display

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

*45 Premises shall be maintained in good repair

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

*39 Store equipment & utensils - avoid contamination

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

*39 Equipment in good repair and proper adjustment.

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

*12 A food employee shall comply with an exclusion or RESTRICTION

*25 Compliance HACCP Monitoring CCP

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

*10 Equipment and Utensils Cleaning-contamination

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

*42 Floors/walls/ceiling/nonfood dirty

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

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

missing body fluids clean up procedures / spill kit

*29 Food thermometers provided and accessible

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

*37 Raw fruits and vegetables washed

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

*02 Cold Hold (41øF/45øF or below)

salad 63'f

*03 Food products not maintained at 135øF or above

tomato pasta: 106'f

*15 Contact RTE Products w/ Bare Hands

apples

*07 Food safe, good condition, unadulterated, and honestly presented

observe mold in the cheese package

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

cheese, pineapple

*14 When to wash hands before donning new gloves

*20 Grease Trap Tickets

*02 Cold Hold (41øF/45øF or below)

carrot 55° F

*07 Food safe, good condition, unadulterated, and honestly presented

No ketchup bag allow to put directly on food

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

Oppm quat

*21 RFSM - Not On Site

*42 Nonfood-contact surfaces material

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

*18 Toxic items stored above food/utensils

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

*20 Grease Trap Tickets

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).

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

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.

*06 Time as PHC:provide written procedures on site

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

*32 Nonfood surfaces-design to be cleaned easily

Rusty shelving in walk in cooler.

*09 Food protected cross contamination arrange each type food in equipment so cross is prevented

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

*18 Toxic items labeling-non original container

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

*29 Sanitizing solutions, testing devices

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

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

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

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

*31 Individual, disposable towels

RESTROOM

*36 Cloths in-use for wiping between uses stored

*34 Pest control-routine inspections for

MANY FLIES IN THE KITCHEN

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