SAINT PATRICK'S SCHOOL

The restroom doors does not self close

Orange slices in cups were not protected from contamination at service line in kitchen. [CA] Food on display shall be protected from contamination by the use of packaging, counter, service line, or sneeze guards that intercept a direct line between the consumer's mouth and the food being displayed, containers with tight-fitting securely attached lids, display cases, mechanical dispensers, or other effective means. [COS] Kitchen staff covered cups of oranges with plastic wraps.

Facility does not have the last inspection report available. [CA] A copy of the most recent routine inspection report conducted to assess compliance with this part shall be maintained at the food facility and made available upon request.

Repeat Violation: Hot water at the staff restroom handwash sink measured at a maximum of 89F. Note: Sink was connected to an instant water heater with a temperature setting at low. [CA] Handwashing facilities shall be equipped to provide minimum 100°F water under pressure for a minimum of 15 seconds.

Facility lacks a valid Food Safety Certificate. [CA] Food facilities that prepare, handle, or serve non-prepackaged potentially hazard foods shall have a valid Food Safety Certificate available for review at all times.

Upright refrigeration units lack internal thermometers. [CA] A thermometer +/- 2°F shall be provided and correctly located in each hot and cold holding unit containing potentially hazardous foods.

1. Repeat Violation: Facility lacks testing materials for their choice of sanitizer, chlorine. [CA] Testing equipment and materials shall be provided to adequately measure the applicable sanitization method used during manual or mechanical warewashing. 2. Facility lacks drain plugs for their two compartment ware wash sink. Note: Facility has a dishwasher available that was turned off at time of the inspection. [CA] Plugs/stoppers shall be available to fill up the warewashing sink.

Prepackaged turkey sandwiches and prepackaged trays containing string cheese and cream cheese were measured between 59-60°F while being held on a prep table with no temperature control. Per LunchMaster's teperature control log sheet the food was delivered at 9:20 am measuring 38°F. [CA] PHFs shall be held at 41°F or below or at 135°F or above. [COS] Food items were moved to a working cooler.

Facility lacks testing materials for their choice of sanitizer at the upright dishwasher, chlorine. [CA] Testing equipment and materials shall be provided to adequately measure the applicable sanitization method used during manual or mechanical warewashing.

Facility lacks a probe type thermometer. [CA] An accurate easily readable metal probe thermometer (accurate to +/- 2°F) that is designed to measure the temperature of thin masses shall be provided and readily available to accurately measure the temperatures of potentially hazardous foods.

Facility lacks a Food Safety Certificate. [CA] Food facilities that prepare, handle, or serve non-prepackaged potentially hazard foods shall have a valid Food Safety Certificate available for review at all times.

Water at the staff restroom measured at a maximum of 75°F. [CA] Handwashing facilities shall be equipped to provide minimum 100°F water under pressure for a minimum of 15 seconds. [COS] PIC turned up the temperature on the undermounted water heater.

Sanitizer solution in the bucket was measured at 25 ppm of chlorine. [CA] Wiping towels shall be stored in sanitizing solution of an approved concentration when not in use (100 ppm - chlorine, 200 ppm - quaternary ammonium).

As noted during the previous routine inspection food service includes students walking through the kitchen area to get served lunch. Students are served by kitchen staff and there are sneeze guards in place protecting the food. [CA] The "person in charge" shall ensure that persons unnecessary to the food facility operation shall not be allowed in the food preparation, food storage, or warewashing areas.

The facility is now preparing and cooking their own foods and lack a food preparation sink. Per kitchen staff they wash and rinse produce in the first compartment of the two compartment ware wash sink. NOTE: Per staff, the facility used to have Martha's Kitchen as a food service program but has ceased use of the service this year. [CA] All permanent food facilities that wash, rinse, soak, thaw, or similarly prepare foods shall be provided with a food preparation sink.

1. In the kitchen area, under the dish washer machine, three dead cockroaches were found on a sticky trap. 2. In the kitchen area, to the right of a stainless steel prep table placed inbetween the cabinetry, multiple rodent droppings were found. 3. In the kitchen area, under a pull out drawer, three dead cockroaches were found on a sticky trap. NOTE: Per PIC, they have pest control come out monthly. [CA] Clean and sanitize area of dead cockroaches and old droppings. Provide pest control as necessary.