Harker School The - Gym Kitchen

Official wording

Time as a public health control; procedures & records

Inspector’s notes

TPHC log not filled out. [CA]: Properly implement time as a public health control by marking food to indicate 4 hour time limit when removed from temperature control. Food must be discarded if not consumed or served after the 4 hour time limit. Written procedures shall be maintained on site and available for review. [COS]: Specialist instructed employee to fill out TPHC log.

In plain English

An issue that does not fit the common categories. Check the official wording for details.

Official wording

Food storage: food storage containers identified

Inspector’s notes

Opened bags of dry food stored in dry storage area. [CA]: All open bags of dry food shall be transferred or stored in food grade containers and covered with a fitted lid.

In plain English

An issue that does not fit the common categories. Check the official wording for details.

Official wording

Food contact surfaces clean, sanitized

Inspector’s notes

*REPEAT VIOLATION* Accumulation of dried food residue on and around the blade of table mounted can opener. [CA]: Disassemble, clean, and sanitize can opener blade between uses or as often as necessary to prevent the accumulation of food residues.

In plain English

Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.

Official wording

Premises clean, in good repair; Personal/chemical storage; Adequate vermin-proofing

Inspector’s notes

Personal cellphone stored on prep table near 2 comp prep sink. [CA]: No person shall store clothing or personal effects in any area used for the storage and preparation of food or food contact surfaces. Employees shall not eat in food preparation areas.

In plain English

The inspector found mice, rats, cockroaches, flies, or evidence of them (like droppings) inside the business, or conditions that could attract them. Pests can spread bacteria to food and surfaces, so this is treated as one of the more serious findings.

Official wording

Adequate handwash facilities supplied, accessible

Inspector’s notes

Front hand sink at service line did not have soap in dispenser. Available nearby hand sink with soap and single use towels observed. [CA]: Hand sinks shall have soap in dispenser at all times.

In plain English

Staff were not washing their hands when required, or a handwashing sink was blocked, missing soap or paper towels, or used for something else. Hands are one of the most common ways germs reach food.

Official wording

Food contact surfaces clean, sanitized

Inspector’s notes

Accumulation of dried food residue on and around the blade of table mounted can opener. [CA]: Disassemble, clean, and sanitize can opener blade between uses or as often as necessary to prevent the accumulation of food residues.

In plain English

Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.

Official wording

Nonfood contact surfaces clean

Inspector’s notes

Accumulation of debris on the fan covers in the walk in cooler. [CA]: Remove debris on fan covers and maintain nonfood contact surfaces clean.

In plain English

Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.

Official wording

Food contact surfaces clean, sanitized

Inspector’s notes

3 comp sanitizer dispenser was dispensing 0 ppm of Chlorine sanitizer. No active ware-washing at the time. [CA]: 3 comp sanitizer shall be able to dispense at least 100 ppm of Chlorine sanitizer for manual ware-washing and sanitizing. Assess/repair sanitizer dispenser. [SA]: Facility has a dish machine that dispenses 50 ppm of Chlorine.

In plain English

Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.

Official wording

Food in good condition, safe, unadulterated

Inspector’s notes

Minor indentation on canned chunk light tuna. [CA]: Maintain canned food items in good condition. [COS]: Food item was voluntarily discarded by PIC.

In plain English

Food was stored or handled in a way that could let germs or other material get into it, such as raw meat stored above ready-to-eat food or uncovered food. Cross-contamination is a common cause of foodborne illness.

Official wording

Food storage: food storage containers identified

Inspector’s notes

*REPEAT VIOLATION* Multiple open bags of dry food (granola, sugar) observed at the dry storage area. [CA]: Ensure all open bags of dry food are immediately transferred to food grade containers or stored in food grade containers and covered with a fitted lid.

In plain English

An issue that does not fit the common categories. Check the official wording for details.

Official wording

Food storage: food storage containers identified

Inspector’s notes

*REPEAT VIOLATION* Multiple open bags of dry food observed at the dry storage area. [CA]: Ensure all open bags of dry food are immediately transferred to food grade containers or stored in food grade containers and covered with a fitted lid.

In plain English

An issue that does not fit the common categories. Check the official wording for details.

Official wording

Equipment, utensils: Approved, in good repair, adequate capacity

Inspector’s notes

Crates used as shelving in the walk in cooler. [CA]: Food shall be stored at least 6 inches elevated from the floor on approved shelving that is easily cleanable (ex. Dunnage racks)

In plain English

Equipment, utensils, thermometers, cutting boards, or single-use items were not in good condition, not the right type, or not stored properly.

Official wording

Food contact surfaces clean, sanitized

Inspector’s notes

*REPEAT VIOLATION* 1. Washed and wet pans stacked on top of each other located at the dry storage room. [CA]: Equipment and utensils must be properly air dried after sanitizing and prior to stacking. 2. Accumulation of dried food residue on and around the blade of table mounted can opener. [CA]: Disassemble, clean, and sanitize can opener blade between uses or as often as necessary to prevent the accumulation of food residues.

In plain English

Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.

Official wording

Garbage & refuse properly disposed; facilities maintained

In plain English

Floors, walls, ceilings, lighting, ventilation, or garbage areas needed repair or cleaning. These are usually less urgent than food-handling problems but still need to be fixed.

Official wording

Plumbing approved, installed, in good repair; proper backflow devices

Inspector’s notes

*Repeat violation* Coffee machine waste line is draining into hand sink at cook line area. [CA]: Liquid waste shall be disposed through the approved plumbing system and shall discharge into the public sewerage or into an approved private sewage disposal system.

In plain English

The business had issues with hot or cold running water, plumbing, drains, backflow prevention, or sewage disposal. Some of these, like no hot water, can force a temporary closure until fixed.

Official wording

Food storage: food storage containers identified

Inspector’s notes

Multiple open bags of dry food observed at dry storage areas. [CA]: Ensure all open bags of dry food are immediately transferred to food grade containers or stored in food grade containers and covered with a fitted lid.

In plain English

An issue that does not fit the common categories. Check the official wording for details.