BELLARMINE COLLEGE PREP

Observed dry food storage shelves are lined with cardboard. [CA] Discontinue the use of cardboard to line storage shelves. Use only approved shelving made of materials that is easily cleanable, durable, smooth, and nonabsorbent.

**REPEAT VIOLATION** Measured the maximum water temperature at the preparation sinks at 116F. The water temperature frequently fluctuates. [CA] Hot water shall be supplied at a minimum temperature of at least 120°F measured from the faucet throughout facility (100-108°F at handwash stations).

Observed a couple of old rodent droppings on the floor in the dry storage room. No live activity or direct contamination of food observed during inspection. Per PIC, facility receives pest control monthly. Reviewed last pest control report from 1/16/2026. [CA] Clean and sanitize affected areas. The premises of a food facility shall be kept free of vermin.

**REPEAT VIOLATION** Observed prepackaged sandwiches, salads, yogurt, and juice at the self-service display cooler are missing labeling information. [CA] Food prepackaged in a food facility shall bear a label with the following: 1) common name of the food, 2) list of ingredients in descending order of predominance by weight, 3) quantity of contents, 4) name and place of business of the manufacturer, packer, or distributor.

**REPEAT VIOLATION** Measured the final rinse temperature in the high temperature dishwasher at 152F. [CA] Mechanical sanitization shall be accomplished in the final sanitizing rinse by achieving a utensil surface temperature of 160°F, or as per manufacturer's specifications.

At the service line for staff, measured deli meat and cheese from 45-48F. Per PIC, deli meat and cheese were placed into service line 20 minutes prior to temperature measurement. The glass serving plate is stored directly on top of the ice and foods are not fully submerged. [CA] Potentially Hazardous Foods shall be kept at 41F or below or 135F or above. [SA] Per PIC, deli meat and cheese will be discarded at the end of lunch service (less than 4 hours since removal from the walk-in cooler). Discussed with PIC that facility shall store deli meat and cheeses in a different, deep container to properly maintain foods in ice throughout service period.

Measured the ambient temperature of the self-service display cooler at 48F. Per PIC, the cooler was repaired a few days ago. [CA] Refrigeration units shall be capable of maintaining foods at 41F or below.

Observed wiping cloths stored in bucket with solution measuring at 0 ppm. [CA] Wiping cloths shall be stored in an approved sanitizing concentration when not in use.

Observed prepackaged sandwiches, salads, yogurt, and juice at the self-service display cooler are missing labeling information. [CA] Food prepackaged in a food facility shall bear a label with the following: 1) common name of the food, 2) list of ingredients in descending order of predominance by weight, 3) quantity of contents, 4) name and place of business of the manufacturer, packer, or distributor.

Measured the maximum water temperature at the 2-compartment and preparation sinks at 117F. [CA] Hot water shall be supplied at a minimum temperature of at least 120°F measured from the faucet throughout facility.

Measured multiple foods out of proper holding temperatures: 1) In the self-service display cooler, measured yogurt, cut watermelon, sandwiches, salads, etc. from 47-58F. Per PIC, foods were stocked in the cooler at 8 am (4 hours prior to temperature measurement). 2) In the hot holding boxes at the front service station and kitchen, measured chicken, sandwiches, hot dogs, etc. from 100-128F. Per PIC, items were cooked and placed into hot holding less than 30 minutes prior to temperature measurement. 3) In the side salad bar station for staff, measured boiled eggs, deli meat, cut watermelon, etc. from 52-68F. Per PIC, items were prepared and moved to the salad bar less than 30 minutes prior to temperature measurement. Observed food containers are stored on top of ice and are not making direct contact with ice bath. [CA] Potentially Hazardous Foods shall be kept at 41F or below or 135F or above. [COS] 1) All items in display cooler were voluntarily condemned and discarded during inspection. See VC&D form. 2) PIC will discard all items at the end of lunch service (within 4 hours of cooking). Recommend to turn up the heat in the warmers. 3) PIC will discard all items at the end of lunch service (within 4 hours of removal from refrigeration.) Recommend to fully submerge items in ice bath.

Measured the final rinse temperature of the high temperature dishwasher at 135F during active warewashing. [CA] Mechanical sanitization shall be accomplished in the final sanitizing rinse by achieving a utensil surface temperature of 160°F, or as per manufacturer's specifications. [SA] The 2-compartment sink was set up for manual warewashing on-site. Measured chlorine concentration at 100 ppm. All dishes were rewashed and sanitized in the 2-compartment sink. PIC called repair technician during inspection.

Observed cardboard used as shelf liner in dry storage room. [CA] Discontinue the use of cardboard boxes to line shelves/flooring, use approved equipment made of materials that is easily cleanable, durable, smooth, and nonabsorbent.

Observed new Stoelting Soft Serve Machine. Lack of CDFA license for the new soft serve machine. [CA] A person proposing to build or remodel a food facility shall submit plans and specifications for review and shall receive plan approval prior to starting any new construction or remodeling. Contact DEH at 408-918-3400 or dehplancheck@deh.sccgov.org or at www.ehinfo.org to obtain plan check requirements. Provide CDFA license

Measured pizza, pasta bowls, beef sandwich and chicken between 102F-120 F in various hot holding units. Per PIC, all the PHFs were prepared within last hour and stored in hot holding units. Per PIC, the units were opened multiple times by staff to store food. All the food items are discarded after lunch services. [CA] PHFs shall be held at 41°F or below or at 135°F or above. OR [CA] When time only, rather than time and temperature is used as a public health control, PHFs shall be time marked to indicate when item is removed from temperature control, discarded if not consumed or served within 4 hours, and written procedures shall be readily available for review. [COS] PIC documented time for all the PHFs and will use items within in 4 hours from when it was taken out of temperature control and discard any leftovers.

1) Handle on 2-door upright freezer by dishwasher observed to be broken [CA] Repair handle. 2) Cardboard observed to be used as shelf lining in dry storage room. [CA] Discontinue use of cardboard as liner. Provide durable nonabsorbent liners for shelves.

Raw hamburger stored below raw chicken in walk in cooler. [CA] Store other raw meats above raw chicken to ensure no cross contamination.

Thermometers in upright dishwasher observed to be broken. [CA] Repair thermometer and maintain in operational condition.