Santa Rita High School Culinary Kitchen

Management and food employee knowledge, and conditional employee; Knowledge, responsibility and reporting

2-201.11(A) The PERMIT HOLDER shall require FOOD EMPLOYEES and CONDITIONAL EMPLOYEES to report to the PERSON IN CHARGE information about their health and activities as they relate to diseases that are transmissible through FOOD. A FOOD EMPLOYEE or CONDITIONAL EMPLOYEE shall report the information in a manner that allows the PERSON IN CHARGE to reduce the RISK of foodborne disease transmission, including providing necessary additional information, such as the date of onset of symptoms and an illness, or of a diagnosis without symptoms, if the FOOD EMPLOYEE or CONDITIONAL EMPLOYEE: (1) Has any of the following symptoms: (a) Vomiting, (b) Diarrhea, (c) Jaundice, (d) Sore throat with fever, or (e) A lesion containing pus such as a boil or infected wound that is open or draining and is: (i) On the hands or wrists, unless an impermeable cover such as a finger cot or stall protects the lesion and a SINGLE-USE glove is worn over the impermeable cover, (ii) On exposed portions of the arms, unless the lesion is protected by an impermeable cover, or (iii) On other parts of the body, unless the lesion is covered by a dry, durable, tight-fitting bandage; Person in Charge (PIC) could not locate documentation that employees have been trained in on employee illness reporting requirements of the 5 reportable symptoms and 6 illnesses that restrict/excludes a food worker. PIC unaware of this requirement.

Employee Health

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. Facility does not have an irreversible thermometer to check dish temperature for high temperature dishwasher. Utensil temperature should reach 160F or above and machine should be tested regularly to ensure dishes/utensils are sanitized. PIC stated the facility has this thermometer on site but is unable to locate it during the inspection.

Utensils, Equipment and Vending