CATALINA HIGH SCHOOL - Culinary Class

Adequate handwashing sinks, properly supplied and accessible

6-301.12 Each HANDWASHING SINK or group of adjacent HANDWASHING SINKS shall be provided with: (A) Individual, disposable towels; Observed that hand wash sink temperatures are not accessible for handwashing with hot water temperatures at 100 degrees or higher. Temperature not exceeding 74 degrees. Did not observe food preparation taking place at time of inspection. Also, observed a handsink by warewash with plastic wrapping around sink that said "don't use"- unable to determine reason for not being in use.

Preventing Contamination by Hands

Insects, rodents, and animals not present

6-501.111 The PREMISES shall be maintained free of insects, rodents, and other pests. The presence of insects, rodents, and other pests shall be controlled to eliminate their presence on the PREMISES by: (B) Routinely inspecting the PREMISES for evidence of pests; Behind washer and dryer and on window ledge next to walk in Observed rodent dropping nesting material accumulation behind washer and dryer and along window seal next to walk in refrigerator.

Prevention of Food Contamination

Non-food-contact surfaces clean

4-601.11 (C) NonFOOD-CONTACT SURFACES of EQUIPMENT shall be kept free of an accumulation of dust, dirt, FOOD residue, and other debris. Can opener and cookline Observed food residue accumulation on can opener as well as grease and dust accumulation on equipment on cookline.

Utensils, Equipment and Vending