Twin Cities International Schools

• Crítica Otro hallazgo
  Un problema que no encaja en las categorías comunes. Consulte la redacción oficial para ver los detalles.
  Redacción oficial (en inglés): Throw away TCS foods seven days after being made or opened. Day one is the date food was made or opened.
  Nota del inspector (en inglés): Cooked pinto beans were observed in the Walk In Cooler date marked for nine days. Discussed with Chef that TCS foods that are cooked, prepped or opened should be discarded after 7 days, with day 1 being the day the food is made or opened. Chef immediately discarded product.

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): Sanitize food contact surfaces of equipment and utensils after cleaning by using an approved chemical sanitizer in manual or mechanical operations for at least 7 or 10 seconds for chlorine depending on temperature, concentration, and pH; and 30 seconds for all other chemical sanitizers or an contact time used in relation with a combination of temperature, concentration, and pH.
  Nota del inspector (en inglés): Employee was observed rinsing a colander with sanitizer by pouring it over from the hose into the empty sink with it draining away. Discussed with Chef that the sink needs to be filled with sanitizer and dishes need to be soaked for at least 30 seconds for the dishes to be effectively sanitized. Colander was returned to the sink, and the sink was filled with sanitizer to soak for the minimum amount of time. Retrain staff so that they know to allow equipment to sanitize in the 3 basin sink for at least 30 seconds or otherwise indicated on the chemical sanitizer label.

• 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): Have an approved quaternary ammonium sanitizing solution: • Within the concentration specified in 21CFR.178.1010, and • According to the manufacturer/'s directions
  Nota del inspector (en inglés): Quat sanitizer in the 3 basin sink was measured at approximately 100PPM at the time of inspection. Directions on sanitizer container require 200-400PPM quat for safe and effective sanitizing. Dishes were still being sanitized while the sanitizer was below minimum effective level. Discussed with Chef that sanitizer was not effectively sanitizing dishes because it was too low. Refresh sanitizer sink and re-sanitize dishes that were not sanitized. Maintain quat sanitizer at 200-400PPM to be effective. Retrain staff to more closely monitor sanitizer concentration during dishes.

No se registraron infracciones en esta inspección.

• Importante 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): Have a test kit for the type of sanitizer used.
  Nota del inspector (en inglés): There was no quat sanitizer test kit available for measuring sanitizer concentrations at the time of inspection. Provide and maintain a quat sanitizer test kit at all times.