Monta Vista High School

Official wording

Proper hot and cold holding temperatures

In plain English

Food was not kept cold enough, hot enough, cooled fast enough, or cooked or reheated to the right temperature. Bacteria grow quickly in the "danger zone" between 41°F and 135°F, which makes this one of the most important food-safety checks.

Official wording

Food contact surfaces clean, sanitized

Inspector’s notes

In the ice machine, observed accumulation on the inner panel. [CA] Ensure inner panel of the ice machine is frequently cleaned and sanitized to prevent contamination of food (ice).

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

Proper hot and cold holding temperatures

Inspector’s notes

[REPEAT VIOLATION] In the kitchen area, on the counter-top, measured various pizzas between 119F and 122F. In the upright hot holding unit, measured various pizzas at 125F. Per operator, pizza was delivered at 10:50am and served at 12:50pm for lunch service. [CA] Ensure potentially hazardous foods are held hot at 135F and above to prevent bacterial growth. Potentially hazardous foods that cannot be maintained by temperature control shall be time labeled/time logged when removed from temperature control, and served within 4 hours or discard. [SA] Operator served pizzas by 1:15pm, within 4 hours from when delivered to the facility. Operator to contact pizza facility operator that prepares pizzas that are delivered to school, and to ensure pizzas are time and temperature logged when prepared at the facility. Discussed with operator that pizza facility shall not start preparation of pizzas unless they are able to meet the 4 hour limitations under TPHC requirements.

In plain English

Food was not kept cold enough, hot enough, cooled fast enough, or cooked or reheated to the right temperature. Bacteria grow quickly in the "danger zone" between 41°F and 135°F, which makes this one of the most important food-safety checks.

Official wording

Food contact surfaces clean, sanitized

Inspector’s notes

At the warewash machine, measured hot water sanitizing at 153.9F. [CA] Ensure hot water used for sanitizing is provided at a minimum of 160F to allow for proper cleaning and sanitizing of utensils and equipment. Operator to contact for service of warewash machine.

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

Proper hot and cold holding temperatures

Inspector’s notes

In the kitchen area, in the hot holding units, measured cheese and pepperoni pizza between 100F and 116F. Per operator, cheese and pepperoni pizzas delivered about 40 minutes prior and to be served by end of lunch service 2:00pm. [CA] Ensure potentially hazardous foods are held hot at 135F and above to prevent bacterial growth. Potentially hazardous foods that cannot be maintained by temperature control shall be time labeled/time logged when removed from temperature control, and served within 4 hours or discard. [SA] Operator to serve cheese and pepperoni pizzas by 2:00pm, within 4 hours from when delivered. Operator to contact pizza facility operator that prepares pizzas that are delivered to school, and to ensure pizzas are time and temperature logged when prepared at the facility. Discussed with operator that pizza facility shall not start preparation of pizzas until 10:00am, to meet the 4 hour limitation under TPHC requirements.

In plain English

Food was not kept cold enough, hot enough, cooled fast enough, or cooked or reheated to the right temperature. Bacteria grow quickly in the "danger zone" between 41°F and 135°F, which makes this one of the most important food-safety checks.

Official wording

No rodents, insects, birds, or animals

Inspector’s notes

Observed rodent droppings on the right side of the dish rack in the warewash area. [CA] Ensure facility is kept free of vermin to prevent possible contamination of food.

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.