Richard B Wilson K-8 School - School Cafeteria

Violations (2)

• 73c6baac-6b5a-4d98-93ad-b527c37f23caCriticalCorrected on site

  Hands clean and properly washed

  2-301.14 FOOD EMPLOYEES shall clean their hands and exposed portions of their arms as specified under § 2-301.12 immediately before engaging in FOOD preparation including working with exposed FOOD, clean EQUIPMENT and UTENSILS, and unwrapped SINGLE­SERVICE and SINGLE-USE ARTICLES and: (E) After handling soiled EQUIPMENT or UTENSILS; Warewash area Observed employee, wearing gloves, handling soiled equipment/dishes and loading them into the conveyor dish machine. Employee then proceeded to remove the equipment/dishes from the clean side of the machine to place onto drying racks with the same soiled gloves.

  Preventing Contamination by Hands

• f7e7d6cd-3470-4c29-b5d0-d815accd2c0aCriticalCorrected on site

  Food-contact surfaces: cleaned and sanitized

  4-501.114 A chemical SANITIZER used in a SANITIZING solution for a manual or mechanical operation at contact times specified under 4-703.11(C) shall meet the criteria specified under §7-204.11 Sanitizers, Criteria, shall be used in accordance with the EPA-registered label use instructions, and shall be used as follows: (A) A chlorine solution shall have a minimum temperature based on the concentration and PH of the solution as listed in the chart provided under this section (4-501.114) within the 2013 FDA Food Code; Dish machine Observed conveyor dish machine in use during inspection. Observed sodium hypochlorite sanitizer supplied to the machine; measured residual chlorine at 0 ppm after several runs. Verified machine is not set up for high temperature sanitizing; measured maximum temperature reached to be 140F with a MIN/MAX thermometer.

  Protection from Contamination