Bethune School

No se registraron infracciones en esta inspección.

• Crítica 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): Use only chemical sanitizers on food-contact surfaces that meet Title 40, Code of Federal Regulations requirements: • Part 180, section 180.940 • Part 180, subpart E, section 180.2020
  Nota del inspector (en inglés): Quat sanitizer dispenser at the 3 basin sink was measured greater than 400PPM at the time of inspection. Product use label indicates a safe and effective range of 150PPM-400PPM. Reduce sanitizer dispensing concentration so that it is within the acceptable range specified on the manufacturer's label. While awaiting service, instructed staff to dilute concentration with a small amount of water and measure with the corresponding quat sanitizer test kit to ensure it is within range before using.

No se registraron infracciones en esta inspección.

No se registraron infracciones en esta inspección.

• 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): Expired Certified Food Protection Manager (CFPM) certificate posted. Searched designated CFPM in the system and could not verify current certification. Chef stated that they have completed the course and are waiting for the school representative to send and pay for the CFPM certificate application. Submit application with approved course certificate to the State of Minnesota. Once certificate is obtained, post certificate in establishment for inspectors to verify during routine inspections. Maintain current CFPM. This is a repeat violation. If this violation is observed at the next routine inspection, a citation may be assessed.
• Crítica 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): Use only chemical sanitizers on food-contact surfaces that meet Title 40, Code of Federal Regulations requirements: • Part 180, section 180.940 • Part 180, subpart E, section 180.2020
  Nota del inspector (en inglés): Quat sanitizer from the dispenser at the 3 basin sink was measured at a concentration of 500PPM at the time of inspection. Concentration specified 150-400PPM on chemical label. DIscussed with Chef that they would need to have sanitizer serviced to reduce concentration to safe and recommended levels. As a temporary means of fixing the issue until service is provided by chemical supplier, Chef was instructed to dilute concentration with water and measure with test kit to ensure sanitizer was 400PPM or lower. Service sanitizer bucket dispenser and ensure that sanitizer is within range specified on chemical label. Maintain sanitizer within safe and effective range at all times.

• 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): Expired Certified Food Protection Manager (CFPM) certificate posted. Searched designated CFPM in system and could not verify current certification. Chef stated that they have completed the course, there is a school representative that submits and pays for all CFPM certificates and the rep has not yet submitted the application. Submit CFPM certificate with completed application to the State of Minnesota and once approved, post CFPM certificate in establishment. Maintain current at all times.
• Crítica 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): Use only chemical sanitizers on food-contact surfaces that meet Title 40, Code of Federal Regulations requirements: • Part 180, section 180.940 • Part 180, subpart E, section 180.2020
  Nota del inspector (en inglés): Quat sanitizer was measured at a concentration of 500PPM at the time of inspection, directly from the dispenser. Concentration specified 150 - 400PPM on chemical label. Discussed with Chef that they would need to have sanitizer serviced to reduce concentration. As a temporary means of fixing the issue until service could be provided by chemical supplier, Chef was instructed to dilute concentration with water and measure with test kit to ensure sanitizer was 400PPM or lower. Service sanitizer bucket dispenser and ensure that sanitizer is within range specified on chemical label. Maintain sanitizer within safe and effective range at all times.