KATHLEEN MACDONALD HIGH SCHOOL - BLDG K CULINARY LAB

1. Chlorine sanitizer measured 25 ppm in the mechanical dishwasher while not in active use. [CA] Maintain chlorine in mechanical warewash machine at 50 PPM. 2. Quaternary ammonium measured 0 ppm in the three compartment sink while not in active use. [CA] Maintain chemical solution for manual warewashing at 100 ppm (1Tbs of bleach (5.25%)/gal of water) for chlorine and 200 ppm (1 tbs of quaternary ammonium (10%)/2 gal of water) for quaternary ammonium.

Per the PIC, the gas lines that are connected to cooking equipment at the main cook-line discharge unsafe levels of gas into the room (culinary lab kitchen) if the associated equipment pilot lights are not lit daily, OR if the equipment is not all manually turned off after every use. [CA] Equipment shall be maintained in good repair so that it does not pose a health concern. Fix or replace where necessary. Facility has stated that they are actively working on a fix for the issue. If any changes to electrical, gas, or plumbing is conducted, approval from the local building and/or fire enforcement agency may be required. Seek approval where applicable prior to making changes. Facility has been granted a 6 month compliance date to resolve the issue. Resolve by 04/13/2026.

Three compartment sink lacks any form of applicable sanitizer for the purpose of dishwashing. Per the PIC, the mechanical dishwasher is unusable given that when it is turned on, it discharges large amounts of wastewater onto the floor. [CA] A food facility must have an approved method of sanitizing food contact equipment. Food contact equipment must either be cleaned via manual wash, rinse, sanitize in the 3 compartment sink, OR ran through a mechanical dishwasher that is capable of outputting 50 ppm chlorine or water that contact utensils at 160F. Manual sanitization (in the 3 compartment sink) shall be accomplished in the final sanitizing immersion by contacting a chlorine solution of 100 PPM concentration for at least 30 seconds or by contacting a quaternary ammonium solution of 200 PPM concentration for at least 60 seconds.

1. Rodent activity observed in the following areas: - 1 dead, not-yet decomposed mouse on a sticky trap underneath the mechanical dishwasher - 15+ fresh rodent droppings on the floor in the back corner area directly adjacent to the tubing of the washer/dryer - 3+ droppings and a tuft of fur inside of the sticky trap directly behind the cook-line - several solitary rodent droppings on the floor in various other locations of the culinary lab (kitchen) 2. Photographs: Taken for documentation purposes. 3. Supervisors Notified: J. Rubingh, S. Kann 4. Notification: The person in charge during inspection, Kellie Fitch, has been informed that the facility must close immediately. [CA]: The premises of each food facility must be maintained free of vermin. A facility cannot operate if there is a vermin infestation that leads to contamination of food contact surfaces, packaging, utensils, food equipment, or adulteration of food. The facility is required to cease operations immediately and must remain closed until all corrective actions on the provided checklist are completed. Requirements Before Reopening: 1. Email the signed and completed Reopening Checklist to the assigned inspector. 2. Submit a copy of the pest control report from a licensed provider. ____________ Minor violation: Dead adult cockroach observed inside of a sticky trap next to one of the side doors. [CA] Clean and sanitize area of dead cockroach.

Gap observed underneath the side door. [CA] Reduce or eliminate gab to prevent the intrusion of vermin.

Lighting inside of the walk-in cooler and walk-in freezer is flickering and/or non-functional. [CA] In every room and area in which any food is prepared, manufactured, stored, processed. or prepackaged or in which equipment or utensils are cleaned, sufficient natural or artificial lighting shall be provided.