Fox Mill Elementary students may want to bag lunch for a while, as some of these health violations found are disturbing:

Fox Mill Elementary School – Inspection Report

 

Inspection Information:

 

Facility Type:	Public Elementary School Food Service
Inspection type:	Routine
Inspection date:	May 08, 2013
Number of critical violations:	4
Number of non-critical violations:	1

Definition of critical and non critical violations

 

Violations:

A summary of the violations found during the inspection are listed below.

 

Code	Observation / Corrective Action
2-301.14(A)-(I)	Corrected During Inspection Critical A food employee failed to wash his or her hands before engaging in food preparation, after touching bare human body parts, after coughing, sneezing, eating, after handling soiled utensils, or after engaging in any activity that could contaminate the hands. Observed employee failed to wash hands before taking food out from the oven while doing dishes. ALL food employees shall wash their hands OFTEN especially after handling trash, using the restroom, handling raw meats, handling soiled equipment and utensils, BEFORE putting on clean gloves, etc. Proper handwashing frequencies will aid in the reduction of foodborne illness.
4-501.114(A)	Corrected During Inspection Critical When tested, the quarternary ammonia sanitizing solution was observed to be at a concentration less than what is required for effective sanitization of food-contact surfaces of equipment and utensils. Observed the sanitizing solution in the 3-vat sink with a concentration of less than 150 ppm quaternary ammonia. A quaternary ammonia based sanitizing solution shall have a minimum concentration of at least 200 ppm when tested using the appropriate test kit.
3-501.16(A)(1)	Corrected During Inspection Critical The following food items were found hot holding at improper temperatures using a calibrated food temperature measuring device: sweet potato 103F, cheese on bun 97F –FWE warmer Potentially hazardous foods (time/temperature control for safety food) shall be hot held at a temperature of 135°F or above unless the permit holder is using “time as public health control” as specified under 3-501.19.
3-501.16(A)(2)(a)	Corrected During Inspection Critical The following food items were observed cold holding at improper temperatures using a calibrated food temperature measuring device: Grilled chicken on salad 47F, shredded cheese on salad 45F–milk cooler front. Note: Put the salads in upright refrigerator. Potentially hazardous foods (time/temperature control for safety food) shall be held cold at a temperature of 41°F or below unless the permit holder is using “time as public health control” as specified under 3-501.19 to limit bacteria growth.
6-501.12(A)	Observed that the hood filters in the kitchen is in need of cleaning. Clean the physical facilities at a frequency necessary to ensure the protection and safe preparation of food.

 

Comments:

The purpose of today’s visit is to conduct a routine inspection. Note: Monitor receiving temperatures for salad. Also, monitor ambient temperatures for milk coolers.