Kathleen Macdonald High School - Bldg K Culinary Lab

No se registraron infracciones en esta inspección.

• Menor Problemas de limpieza o desinfección
  Los platos, equipos o superficies que tocan los alimentos no se lavaban, enjuagaban y desinfectaban correctamente, o el desinfectante no tenía la concentración adecuada. Las superficies limpias ayudan a evitar que los gérmenes lleguen a la comida.
  Redacción oficial (en inglés): Food contact surfaces clean, sanitized
  Nota del inspector (en inglés): 1. Chlorine sanitizer measured 25 ppm in the mechanical dishwasher while not in active use. [CA] Maintain chlorine in mechanical warewash machine at 50 PPM. 2. Quaternary ammonium measured 0 ppm in the three compartment sink while not in active use. [CA] Maintain chemical solution for manual warewashing at 100 ppm (1Tbs of bleach (5.25%)/gal of water) for chlorine and 200 ppm (1 tbs of quaternary ammonium (10%)/2 gal of water) for quaternary ammonium.

• Menor Problemas con equipos o utensilios
  Los equipos, utensilios, termómetros, tablas de cortar o artículos desechables no estaban en buenas condiciones, no eran del tipo adecuado o no se guardaban correctamente.
  Redacción oficial (en inglés): Equipment, utensils: Approved, in good repair, adequate capacity
  Nota del inspector (en inglés): Per the PIC, the gas lines that are connected to cooking equipment at the main cook-line discharge unsafe levels of gas into the room (culinary lab kitchen) if the associated equipment pilot lights are not lit daily, OR if the equipment is not all manually turned off after every use. [CA] Equipment shall be maintained in good repair so that it does not pose a health concern. Fix or replace where necessary. Facility has stated that they are actively working on a fix for the issue. If any changes to electrical, gas, or plumbing is conducted, approval from the local building and/or fire enforcement agency may be required. Seek approval where applicable prior to making changes. Facility has been granted a 6 month compliance date to resolve the issue. Resolve by 04/13/2026.

• Crítica Problemas de limpieza o desinfección
  Los platos, equipos o superficies que tocan los alimentos no se lavaban, enjuagaban y desinfectaban correctamente, o el desinfectante no tenía la concentración adecuada. Las superficies limpias ayudan a evitar que los gérmenes lleguen a la comida.
  Redacción oficial (en inglés): Food contact surfaces clean, sanitized
  Nota del inspector (en inglés): Three compartment sink lacks any form of applicable sanitizer for the purpose of dishwashing. Per the PIC, the mechanical dishwasher is unusable given that when it is turned on, it discharges large amounts of wastewater onto the floor. [CA] A food facility must have an approved method of sanitizing food contact equipment. Food contact equipment must either be cleaned via manual wash, rinse, sanitize in the 3 compartment sink, OR ran through a mechanical dishwasher that is capable of outputting 50 ppm chlorine or water that contact utensils at 160F. Manual sanitization (in the 3 compartment sink) shall be accomplished in the final sanitizing immersion by contacting a chlorine solution of 100 PPM concentration for at least 30 seconds or by contacting a quaternary ammonium solution of 200 PPM concentration for at least 60 seconds.
• Crítica Señales de roedores o insectos
  El inspector encontró ratones, ratas, cucarachas, moscas o rastros de ellos (como excrementos) dentro del negocio, o condiciones que podrían atraerlos. Las plagas pueden propagar bacterias a los alimentos y superficies, por eso se considera uno de los hallazgos más graves.
  Redacción oficial (en inglés): No rodents, insects, birds, or animals
  Nota del inspector (en inglés): 1. Rodent activity observed in the following areas: - 1 dead, not-yet decomposed mouse on a sticky trap underneath the mechanical dishwasher - 15+ fresh rodent droppings on the floor in the back corner area directly adjacent to the tubing of the washer/dryer - 3+ droppings and a tuft of fur inside of the sticky trap directly behind the cook-line - several solitary rodent droppings on the floor in various other locations of the culinary lab (kitchen) 2. Photographs: Taken for documentation purposes. 3. Supervisors Notified: J. Rubingh, S. Kann 4. Notification: The person in charge during inspection, Kellie Fitch, has been informed that the facility must close immediately. [CA]: The premises of each food facility must be maintained free of vermin. A facility cannot operate if there is a vermin infestation that leads to contamination of food contact surfaces, packaging, utensils, food equipment, or adulteration of food. The facility is required to cease operations immediately and must remain closed until all corrective actions on the provided checklist are completed. Requirements Before Reopening: 1. Email the signed and completed Reopening Checklist to the assigned inspector. 2. Submit a copy of the pest control report from a licensed provider. ____________ Minor violation: Dead adult cockroach observed inside of a sticky trap next to one of the side doors. [CA] Clean and sanitize area of dead cockroach.
• Menor Señales de roedores o insectos
  El inspector encontró ratones, ratas, cucarachas, moscas o rastros de ellos (como excrementos) dentro del negocio, o condiciones que podrían atraerlos. Las plagas pueden propagar bacterias a los alimentos y superficies, por eso se considera uno de los hallazgos más graves.
  Redacción oficial (en inglés): Premises clean, in good repair; Personal/chemical storage; Adequate vermin-proofing
  Nota del inspector (en inglés): Gap observed underneath the side door. [CA] Reduce or eliminate gab to prevent the intrusion of vermin.
• Menor Problemas de mantenimiento del local
  Los pisos, paredes, techos, la iluminación, la ventilación o las áreas de basura necesitaban reparación o limpieza. Por lo general son menos urgentes que los problemas de manejo de alimentos, pero igual deben corregirse.
  Redacción oficial (en inglés): Adequate ventilation/lighting; designated areas, use
  Nota del inspector (en inglés): Lighting inside of the walk-in cooler and walk-in freezer is flickering and/or non-functional. [CA] In every room and area in which any food is prepared, manufactured, stored, processed. or prepackaged or in which equipment or utensils are cleaned, sufficient natural or artificial lighting shall be provided.

No se registraron infracciones en esta inspección.

No se registraron infracciones en esta inspección.