Buckhorn Elementary School Cafeteria

No se registraron infracciones en esta inspección.

No se registraron infracciones en esta inspección.

No se registraron infracciones en esta inspección.

• Hallazgo 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): Equipment; food & non-food contact surfaces approved; cleanable; properly designed; constructed & used
  Nota del inspector (en inglés): 4-501.11 Good Repair and Proper Adjustment - Equipment (C) Ice machine is not in working order at time of inspection as well as the bottom half of one of the steamer units. Equipment shall be in good repair and proper adjustment. Zero points taken on previous inspection due to the fact that all other equipment was repaired and operational. Due to repeat violation; half points are taken at this time. PIC has a work order in place for both of these items and is simply awaiting repairs.

• Hallazgo 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): Equipment; food & non-food contact surfaces approved; cleanable; properly designed; constructed & used
  Nota del inspector (en inglés): 4-501.11 Good Repair and Proper Adjustment - Equipment (C) Ice machine is not in working order at time of inspection. Equipment shall be in good repair and proper adjustment. Zero points taken due to the fact that all other equipment has been repaired and is now operational.

• Crítica 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): Proper hot holding temperatures
  Nota del inspector (en inglés): 3-501.16(A)(1) ; Priority; Beef and cheese chalupas in both reach in warmers and on service line observed between 110-134 F. Temperature control for safety foods shall be maintained at 135 F or higher. Corrected During Inspection - Improper thermometer readings of ~+30 F were being registered on facility's yellow thermometer in comparison to the inspectors calibrated thermometer at time of the inspection. PIC was able to utilize bimetallic probe thermometers in the meantime which ultimately displayed the accurate internal temperature of the food product. Inspector advised PIC to reheat items that were failing to maintain 135 F or higher and ensure they reach a temperature of 165 F.
• Importante 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): Thermometers provided & accurate
  Nota del inspector (en inglés): 4-203.11; Priority Foundation; At the time of inspection; the facility's yellow food probe thermometer; which has been used to measure food temperatures; was not registering accurate temperatures of hot products inside reach in warmer. Low battery indicator displayed on this thermometer while inspector was calibrating thermometers (with both inspectors thermometer and PIC's yellow thermometer). Black thermometer battery was dead at time of inspection. Facility does not have a working ice machine and did not have ice on site; but employee found ice in lounge for thermometer calibration. Inspector also showed PIC the difference in temperatures when running maximum achieved hot water from three compartment sink; which also showed an increased of ~30 F on PIC's thermomter from inspector's calibrated thermometer. Food temperature measuring devices shall be accurate to +/- 2 F in the intended range of use. Corrected During Inspection - Advised PIC to change batteries in yellow thermometer to ensure accuracy as well as check calibration of all thermometers often to ensure all are in range. For now; bimetallic thermometers; which are not frequently used due to the lack of a thin probe on the end; were calibrated to 32 F in ice water; which did verify the improper hot holding temperatures to PIC.
• 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): Equipment; food & non-food contact surfaces approved; cleanable; properly designed; constructed & used
  Nota del inspector (en inglés): 4-501.11; Core; Ice build up on ceiling of walk in freezer due to freezer door not closing completely unless pushed. Ice machine is not in working condition; therefore facility is unable to calibrate thermometer unless utilizing ice from another location within the school.

• Crítica Problemas de origen, fechas o etiquetas de los alimentos
  Los alimentos venían de una fuente no aprobada, les faltaban fechas o etiquetas obligatorias, o ya habían pasado su fecha límite de uso. Saber de dónde vienen los alimentos y qué tan viejos son ayuda a prevenir enfermedades.
  Redacción oficial (en inglés): Proper date marking & disposition
  Nota del inspector (en inglés): 3-501.18; Priority; One container of mozzarella cheese observed in the walk in cooler with an open date of 12/18/23. Temperature control for safety; ready to eat products shall be discarded at the expiration of the 7 day shelf life. Corrected During Inspection - PIC voluntarily discarded this item.
• Crítica 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): Proper hot holding temperatures
  Nota del inspector (en inglés): 3-501.16(A)(1) ; Priority; Hamburgers; orange chicken; and hot dogs in reach in warmer at cook line observed between 110-131 F. Orange chicken; hamburgers and hot dogs in reach in warmer next to two door reach in cooler observed between 110-127 F. Temperature control for safety foods shall be maintained at 135 F or higher. Corrected During Inspection - PIC immediately removed all products and placed them back into the oven to reheat prior to service.
• Importante 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): Thermometers provided & accurate
  Nota del inspector (en inglés): 4-203.11; Priority Foundation; At the time of inspection; the facility's yellow food probe thermometer was not registering accurate temperatures of hot products inside reach in warmer. Low battery indicator displayed on this thermometer while inspector was showing PIC temperature differences. PIC then got back up black thermometer; which displayed accurate temperatures; but would frequently cut off while taking temperatures. Facility does not have a working ice machine and did not have ice on site; therefore was unable to calibrate thermometers during inspection. Food temperature measuring devices shall be accurate to +/- 2 F in the intended range of use. Corrected During Inspection - Advised PIC to change batteries in yellow thermometer to ensure accuracy as well as check calibration of all thermometers once ice ic obtained. Black thermometer was reading in range of inspector's thermometer at time of inspection.
• 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): Equipment; food & non-food contact surfaces approved; cleanable; properly designed; constructed & used
  Nota del inspector (en inglés): 4-501.11; Core; Per PIC; steamers are not in working order; which is equipment that is typically frequently used for service. Ice machine is also not in good repair or working order. Equipment shall be maintained in good repair and proper adjustment. PIC stated work orders are already in place to repair these items.