Ascension Catholic Grade School

• 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): All equipment and components must be in good repair. Keep them maintained to manufacturer's specifications.
  Nota del inspector (en inglés): A pan was observed collecting condensate leaking from the condenser unit line in the Walk In Cooler. Repair this unit so that it does not leak and maintain in good repair at all times.
• Importante Alimentos a una temperatura insegura
  Los alimentos no se mantenían lo suficientemente fríos o calientes, no se enfriaban con la rapidez necesaria, o no se cocinaban o recalentaban a la temperatura correcta. Las bacterias crecen rápido en la "zona de peligro" entre 41 °F y 135 °F (5 °C a 57 °C), por lo que esta es una de las revisiones de seguridad alimentaria más importantes.
  Redacción oficial (en inglés): The person in charge must ensure employees verify food delivered and received at the facility is: obtained from approved sources; delivered at required temperatures; protected from contamination, and adulteration. Food received during non-operating hours must meet the standards identified above and must be properly stored, including if necessary refrigerated.
  Nota del inspector (en inglés): The usual Person In Charge was not in at the time of inspection and there was no delivery temperature taken of the hot food from the caterer that day. Designate a backup person in charge to take receiving temperatures of hot foods on the days that the usual person in charge is not available to do so.

No se registraron infracciones en esta inspección.

No se registraron infracciones en esta inspección.

• Menor Alimentos no protegidos contra la contaminación
  Los alimentos se guardaban o manipulaban de una forma que podía permitir que les llegaran gérmenes u otros materiales, como carne cruda guardada encima de comida lista para comer o alimentos sin cubrir. La contaminación cruzada es una causa común de enfermedades transmitidas por alimentos.
  Redacción oficial (en inglés): Protect food from cross-contamination by using packages or covered containers.
  Nota del inspector (en inglés): Staff members were observed stacking lunch trays of food on top of each other to transport to the other counter before surface. This was done with the bottom of the tray observed touching the salad and vegetable on the tray below it. Discussed with Person In Charge that the bottom of the trays should not touch food as the food. Retrain staff to prevent contamination of food. Discard any food that is suspected to be contaminated.

• Crítica Problemas de agua, plomería o drenaje
  El negocio tenía problemas con el agua corriente caliente o fría, la plomería, los desagües, la prevención de reflujo o la eliminación de aguas residuales. Algunos, como no tener agua caliente, pueden obligar a un cierre temporal hasta que se reparen.
  Redacción oficial (en inglés): Mount the spray arm so it cannot hang below the spill rim of a sink or provide an approved backflow prevention device on the faucet.
  Nota del inspector (en inglés): Both Spray arms in the kitchen and dish washing area were observed hanging below the flood rim of the sinks at the time of inspection. A work order that was placed December 2023 has not yet been completed to raise the spray arms so that they are not below the flood rim of the sink to protect the water supply.

• Importante Químicos guardados o usados de forma insegura
  Productos de limpieza, pesticidas u otros químicos estaban guardados o etiquetados de una manera que podría permitir que llegaran a los alimentos. Es grave porque la contaminación química puede enfermar a las personas rápidamente.
  Redacción oficial (en inglés): The person in charge must be able to demonstrate their knowledge to the inspector of the food safety risks within their food operation and the relationship of the following factors to preventing foodborne disease: maintaining the food establishment and equipment in a clean condition and in good repair; procedures for cleaning and sanitizing utensils and food-contact surfaces of equipment; the importance of adequate food service equipment; responsibilities when a HACCP plan is required; proper use of toxic compounds in the establishment; and preventing contamination of the water supply from plumbing cross connections or backflow.
  Nota del inspector (en inglés): The Person In Charge was not able to demonstrate knowledge that they needed to test quat sanitizer, how to test the quat sanitizer and how to monitor the high temperature's dish machine sanitizing hot water rinse step. Person In Charge should receive training on these topics so they are knowledgeable in these areas and all other food safety areas in the Food Code.
• Menor Problemas de permisos, capacitación o avisos
  Faltaba o estaba vencido un permiso obligatorio, un certificado de seguridad alimentaria, un gerente capacitado o un aviso que debe estar a la vista. Estos demuestran que el negocio cumple las reglas y tiene personal capacitado.
  Redacción oficial (en inglés): The business must employ at least one valid Minnesota Food Protection Manager's certification (CFPM). Find more information on the Minnesota Department of Health web page.
  Nota del inspector (en inglés): There was no current Certified Food Protection Manager (CFPM) certification at the time of inspection. Principal had applied to the State of Minnesota last week so was not yet registered in the system. Once certificate is obtained, post in kitchen to for inspectors to verify during inspections.
• Crítica Problemas de agua, plomería o drenaje
  El negocio tenía problemas con el agua corriente caliente o fría, la plomería, los desagües, la prevención de reflujo o la eliminación de aguas residuales. Algunos, como no tener agua caliente, pueden obligar a un cierre temporal hasta que se reparen.
  Redacción oficial (en inglés): Mount the spray arm so it cannot hang below the spill rim of a sink or provide an approved backflow prevention device on the faucet.
  Nota del inspector (en inglés): Both spray arms in the kitchen and dish machine area were observed hanging below the flood rim at the time of inspection. Principal placed a work order to have them raised by the end of the inspection. Instructed Person in Charge and Principal to have everyone hook the spray arms up after use so there is not a direct connection between the sink and the fresh water supply.