ROCKBRIDGE ELEMENTARY SCHOOL- SCHOOL REPLACEMENT

Adequate handwashing facilities supplied & accessible — Inspector Note: Using a Handwashing Sink. A handwashing sink shall be maintained so that it is accessible at all times for employee use. At the time of inspection , hand wash sink in front food service area was observed blocked by food trolley placed directly in front of said sink. Additionally, two hand wash sinks in the main kitchen area were observed not in operation due to no batteries for sensor on faucet. Corrected on Site: Food worker removed said trolley and placed in a appropriate location and as per Person in Charge statement service order was placed for batteries.

Proper cold holding temperatures — Inspector Note: Time/Temperature Control for Safety Food, Hot and Cold Holding. Except during preparation, cooking, or cooling, or when time is used as the public health control, time/temperature control for safety food shall be maintained at 41°F (5°C) or below or 135°F (57°C) or above. At the time of inspection one box of individual cream cheese testes at a range between 64F-66F in cold well in front food service area. As per food workers statement food was removed from walk in refrigerator and placed in said area for breakfast service at 7:00 am. Corrected on Site: Food worker placed said food item into walk in freezer to rapidly cool down to 41F or below.

Proper cooling methods used: adequate equipment for temperature control — Inspector Note: Observed chicken sandwiches tightly covered while actively cooling inside the two-door cooler. CA:(e) Cooling Methods. 1. Cooling shall be accomplished in accordance with the time and temperature criteria specified under DPH Rule 511-6-1-.04(6)(d) by using one or more of the following methods depending on the type of food being cooled: (i) Placing the food in shallow pans; Pf (ii) Separating the food into smaller or thinner portions; Pf (iii) Using rapid cooling equipment; Pf (iv) Stirring the food in a container placed in an ice water bath; Pf (v) Using containers that facilitate heat transfer; Pf (vi) Adding ice as an ingredient; Pf or (vii) Other effective methods. Pf 2. When placed in cooling or cold holding equipment, food containers in which food is being cooled shall be: (i) Arranged in the equipment to provide maximum heat transfer through the container walls; and (ii) Loosely covered, or uncovered if protected from overhead contamination during the cooling period to facilitate heat transfer from the surface of the food. COS:C removed the cover and placed the chicken sandwiches in the walk-in cooler to allow proper cooling.

Contamination prevented during food preparation, storage, display — Inspector Note: Observed containers of canned food being stored on the floor in the dry storage area. CA: (q) Food Storage. 1. Except as specified in paragraphs 2 and 3 of this subsection, food shall be protected from contamination by storing the food: (i) In a clean, dry location; (ii) Where it is not exposed to splash, dust, or other contamination; and (iii) At least 6 inches (15 cm) above the floor. 2. Food in packages and working containers may be stored less than 6 inches (15 cm) above the floor on case lot handling equipment if the equipment can be moved by hand or by conveniently available apparatuses such as hand trucks and forklifts. 3. Pressurized beverage containers, cased food in waterproof containers such as bottles or cans, and milk containers in plastic crates may be stored on a floor that is clean and not exposed to floor moisture. Advise PIC to store all food items at least 6 inches off the floor on approved shelving to prevent contamination and allow proper cleaning

Personal cleanliness — Inspector Note: Upon arrival observed an employee not wearing an effective hair restraint while working with exposed food. CA: mployees preparing or handling food shall use effective and clean, disposable or easily cleanable nets or other hair restraints approved by the Health Authority, worn properly to restrain loose hair including beards and mustaches longer than one half inch. 2. This does not apply to employees such as counter staff who only serve beverages and wrapped or packaged foods, hostesses, and wait staff if they present a minimal risk of contaminating exposed food, clean utensils and linens and unwrapped single-service and single-use articles. COS: Employee donned a hair restraint during the inspection.

Posted: Permit/Inspection/Choking Poster/Handwashing — Inspector Note: Observed food service permit not posted during time of inspection. CA: 1. Post the permit in a location in the food service establishment that is conspicuous to consumers A copy was provided, and the PIC was advised to post the permit in public view.

Approved thawing methods used — Inspector Note: Upon arrival, observed frozen broccoli improperly thawing stored inside two compartment sink. Provided Just Thaw It poster. COS: Bags of broccoli relocated to walk-in-cooler.

Nonfood-contact surfaces clean — Inspector Note: Observed black residue and food debris on the floor inside of the walk-in-cooler/freezer. CA: Nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues.

Nonfood-contact surfaces clean — Inspector Note: Observed dust and debris on shelves inside walk-in-cooler and throughout the main kitchen. CA: Nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues

Proper eating, tasting, drinking, or tobacco use — Inspector Note: Observed food employee drink a beverage in a single cup without a lid and straw near the vegetable sink. CA: Employee shall drink from a single service beverage cup with a secure lid and straw that is handled to prevent contamination of the employee’s hands, the container, exposed food, clean equipment, utensils and linens, unwrapped single-service and single-use articles will be allowed. COS: Cup discarded.

Food in good condition, safe, and unadulterated — Inspector Note: Observed six containers of strawberries with organic matter located inside the walk-in0cooler. CA: Food shall be safe, unadulterated, and honestly presented. COS: Six containers discarded.