WESTMONT HIGH SCHOOL

In the walk in cooler, raw shell eggs were stored on shelving above ready to eat food. [CA]: Properly store raw shell eggs beneath and separate from ready to eat food.

Washed and wet equipment stacked on top of each other at drying rack area. [CA]: Equipment and utensils must be properly air dried after sanitizing and prior to stacking.

At both salad bars by the entrance, cantaloupes measured between 45F and 46F. Per Staff, cantaloupes were cut today, placed into the walk in cooler to cool down, then relocated to the salad bar approximately 40 minutes prior to measurement. No ice pack observed underneath cantaloupe container on the left salad bar. [CA]: Potentially Hazardous Food shall be cold held at 41F or below at all times. [SA]: PIC stated leftover cantaloupes will be discarded at the end of lunch period (within 4 hours after it was removed from temperature control). In the future, PIC stated cantaloupes will be placed into the salad bar in smaller batches and closer to lunch period. Note: other PHFs in the salad bars were in approved cold holding temperatures.

Minor dents on canned coconut milk, canned peaches, and canned garbanzo beans located at dry storage room. [CA]: Food shall be maintained in good condition at all times. Thoroughly inspect food and ensure packaging is not damaged. [COS]: PIC decided to discard cans as a precautionary action.

Facility is operating without a valid health permit. [CA]: Facility shall maintain a valid health permit.

Observed multiple wet wiping cloths stored on the food preparation counter. [CA] Wiping cloths shall be stored in sanitizing solution of an approved concentration when not in use.

In the warewashing area, observed tray of cleaned dishes stored on top of the only nearby handwash sink. [CA] Handwash sink shall be unobstructed and accessible at all times. [COS] Employee moved tray away from the handwash sink.

Observed employee touching hair with gloves, then proceeding to handle utensils and stirring foods. Observed no direct contact with food. [CA] Employees are required to wash their hands: 1) before beginning work, 2) before handling food or clean equipment, 3) as often as necessary during food preparation to remove soil and contamination, 4) when switching from raw to ready to eat foods, 5) after touching body parts, 6) after coughing, sneezing, eating, or drinking, 7) after using the restroom, and 8) any time when contamination may occur.

Observed food stored on top of plastic crates on the floor. [CA] Food shall be stored at least six inches elevated from the floor on approved and easily cleanable shelving (ex. Dunnage racks).

Observed scoop handle stored inside the ice machine and making direct contact with ice. [CA] Ensure scoop handles and utensils are properly stored to prevent direct contact with food.

Facility has a vacuum packaging machine. Per PIC, facility conducts vacuum packaging for chow mein sauce and chicken and stores packaged products in the walk-in cooler and freezer for up to a week. At the time of inspection, no foods were vacuum sealed. [CA] When conducting vacuum packaging, food product must be prepared in accordance with the following standard operating procedures (SOPs): 1) The food is labeled with the production time and date. 2) The food is held at 41 degrees Fahrenheit or lower during refrigerated storage. 3) The food is removed from its package in the food facility within 48 hours after packaging. No SOPs were available for review on-site. [CA] The food facility shall maintain the SOPs on-site at all times. [COS] During inspection, PIC printed out a copy of SOP for review and will keep document on-site.

Entry door to facility propped open during inspection. No active delivery observed. [CA]: When there is no active delivery, facility shall be fully enclosed at all times to prevent vermin entrance and harborage. [COS]: Specialist instructed staff to close the door.

REPEAT VIOLATION Maximum water temperature at 2 compartment sink measured at 115F. [CA]: Provide at least 120F of hot water at 2 compartment sink.

Dead cockroaches found in the following areas: -2 dead adult cockroaches underneath and behind 3 door reach in #3 -1 dead adult cockroach underneath 2 compartment sink -multiple dead adult cockroaches in glue trap underneath storage rack -2 dead nymph cockroaches in glue trap underneath 3 door reach in #2 No pest control receipt provided during inspection. PIC is uncertain how often pest control services occur. [CA]: Eliminate evidence of cockroach in a safe, effective and legal manner. Ensure food and food contact surfaces are protected from possible contamination at all times. Continue to follow pest control service recommendations and monitor for vermin activity. Discussed closing doors to prevent vermin entrance.

Sliding door of 3 door reach in #2 is unable to completely shut. Gap observed. [CA]: Assess/repair unit as necessary. Periodically check ambient temperature of unit and ensure it is able to cold hold Potentially Hazardous Food (PHFs) at 41F or below at all times.