RINCON / UNIVERSITY HIGH SCHOOL - School and Institutional Cafeterias

Violations (5)

• dbcd6be4-db39-409b-b81f-13269e3a44ecCriticalCorrected on site

  Clean-up of Vomiting and Diarrheal Events

  2-501.11 Clean-up of Vomiting and Diarrheal Events. A FOOD ESTABLISHMENT shall have procedures for EMPLOYEES to follow when responding to vomiting or diarrheal events that involve the discharge of vomitus or fecal matter onto surfaces in the FOOD ESTABLISHMENT. The procedures shall address the specific actions EMPLOYEES must take to minimize the spread of contamination and the exposure of EMPLOYEES, consumers, FOOD, and surfaces to vomitus or fecal matter. PIC stated they have janitorial staff clean up after vomit/fecal accidents. Janitorial staff does have procedures in place when a vomit/fecal incident occurs. Janitorial staff also stated they have all the PPE they need to safely deal with such incidents. The sanitizer they use is Vindicator+ EPA reg no 1839-167. Not effective for killing norovirus. Janitorial staff stated they are not allowed to use bleach on the premises.

  Employee Health

• a8fbdf17-cddd-4314-bb10-7125b190c58fCorrected on site

  Proper cold holding temperatures

  3-501.16 (A) Except during preparation, cooking, or cooling, or when time is used as the public health control as specified under §3-501.19, and except as specified under (B) and in (C ) of this section, TIME/TEMPERATURE CONTROL FOR SAFETY FOOD shall be maintained: (2) At 5ºC (41ºF) or less. Observed salad in reach in, open air refrigerator near entrance to the cafeteria. Temperatures for salads were 48F for veggie salad, 64F for chicken salad, 50F for caeser salad. Food employee in charge of the salad bar stated they prep the salads daily and then move them to the walk in refrigerator to be rapidly cooled. They do not take temperatures before removing them from the walk-in refrigerator to put in the reach in, open air refrigerator. Ambient temperature was taken for the back of the refrigerator(37F) and the front vent of the refrigerator(46F). Facility has procedures in place for using time as a control for other food items. Once PIC was made aware of the reach in refrigerator not able to keep TCS foods at 41F or less, she stated she sent a maintenance request.

  Time Temperature Control for Safety Food (TCS Food)

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  Food and non-food-contact surfaces cleanable, properly designed, constructed and used

  4-501.11 (A) EQUIPMENT shall be maintained in a state of repair and condition that meets the requirements specified under Parts 4-1 and 4-2. During inspection a maintenance crew was working on the automatic warewashing machine. The PIC stated the machine stopped working 2 weeks ago and they have been manually washing dishes since. Maintenance was unable to repair the automatic dishwasher before end of inspection. Reach in, open air refrigerator holding salads was unable to keep TCS foods 41F or less during inspection. Front cooling vent temperature did not go below 46F. Ice machine was not in good repair during inspection. PIC stated that the ice machine is usually full of ice but yesterday it was only half full. During inspection ice machine did not have much ice available.

  Utensils, Equipment and Vending

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  Warewashing facilities, installed, maintained, used, test strips

  4-302.13 (B) In hot water mechanical WAREWASHING operations, an irreversible registering temperature indicator shall be provided and readily accessible for measuring the UTENSIL surface temperature. Ware wash Person in Charge (PIC) stated they use a Therm Pro thermometer to check the temperature of the warewashing machine when sanitizing utensils. Thermometer does not show min/max temperature; only current temperature. This thermometer's instruction manual states that it is not to be put inside dish washers and to not immerse it in liquid. Exposure of the body to high extreme temperatures will lead to damage to the thermometer. Effective mechanical hot water sanitization occurs when the surface temperatures of utensils passing through the warewashing machine meet or exceed the required 160F. A temperature measuring device is essential to monitor and ensure sanitization occurs. Although Food Code requires integral temperature measuring devices and a pressure gauge, the measurements displayed by these devices may not always be sufficient to determine that the surface temperatures of utensils are reaching 160F. Ensure you obtain a high temp thermometer that can display the maximum temperature of a period of use within 30 days. This facility has received a repeat violation of a Good Retail Practice item. Four violations of the same Good Retail Practice (GRP) within 6 routine or follow up inspections, may result in a probationary status due to a pattern of non-compliance as outlined in PCC 8.08.060(B)(2).​ This is the third instance of this violation.

  Utensils, Equipment and Vending

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  Physical facilities installed, maintained, and clean

  6-501.11 PHYSICAL FACILITIES shall be maintained in good repair. Observed large puddle of water under 3 compartment sink. PIC stated she was unable to find where the water came from but that she has put a maintenance order in for it.

  Physical Facilities