Mount Paran Christian School

Inspector notes: Numerous utensils dispensed in food on the buffet have utensils stored that are not longer than the widest width of the container. CA: A food dispensing utensil shall be available for each container displayed at a consumer self-service unit such as a buffet or salad bar. The utensil’s length shall be longer than the widest portion of the container. CORRECT WITHIN 10 DAYS.

Inspector notes: Observed TCS cold hold foods cooling completely covered in the main kitchen's reach in salad prep cooler and walkin cooler. CA: Cooling shall be accomplished in accordance with the time and temperature criteria specified under DPH Rule 511-6-1-.04(6)(d) by using one or more of the following methods depending on the type of food being cooled: (i) Placing the food in shallow pans; Pf (ii) Separating the food into smaller or thinner portions; Pf (iii) Using rapid cooling equipment; Pf (iv) Stirring the food in a container placed in an ice water bath; Pf (v) Using containers that facilitate heat transfer; Pf (vi) Adding ice as an ingredient; Pf or (vii) Other effective methods. Pf 2. When placed in cooling or cold holding equipment, food containers in which food is being cooled shall be: (i...

Inspector notes: Observed in the self service buffet, front food service, buffet line sneeze guards where elementary aged school children's nose and mouth are not constructed low enough to intercept contaminants. 2 bowls each of cut fruit and cherries not protected to intercept possible contaminants from anyone 1. Except for nuts in the shell and whole, raw fruits and vegetables that are intended for hulling, peeling, or washing by the consumer before consumption, food on display shall be protected from contamination by the use of packaging; counter, service line, or salad bar food guards, display cases, or other effective means. P 2. Protective devices for counters, serving lines, salad bars and other similar food displays in food service establishments shall be designed and constructed so as to interc...

Inspector notes: Test trip indicates that surface temperature of utensils/dishware is less than 160F while washing dishes. CA: (b) Hot Water and Chemical. After being cleaned, equipment food-contact surfaces and utensils shall be sanitized in: 1. Hot water manual operations by immersion for at least 30 seconds in water at a temperature of 171°F (77°C) or above; P 2. Hot water mechanical operations by being cycled through equipment that is set up as specified under subsections (6)(e), (l), and (m) of this Rule and achieving a utensil surface temperature of 160ºF (71ºC) as measured by an irreversible registering temperature indicator; P or 3. Chemical manual or mechanical operations, including the application of sanitizing chemicals by immersion, manual swabbing, brushing, or pressure spraying methods, us...

Inspector notes: Observed hold prepared and hot prepared foods in the walking cooling completely covered.(chicken pieces, chicken breast, cut tomato, 2 containers of dairy prepared dressing) CA: 1. Cooling shall be accomplished in accordance with the time and temperature criteria specified under DPH Rule 511-6-1-.04(6)(d) by using one or more of the following methods depending on the type of food being cooled: (i) Placing the food in shallow pans; Pf (ii) Separating the food into smaller or thinner portions; Pf (iii) Using rapid cooling equipment; Pf (iv) Stirring the food in a container placed in an ice water bath; Pf (v) Using containers that facilitate heat transfer; Pf (vi) Adding ice as an ingredient; Pf or (vii) Other effective methods. Pf 2. When placed in cooling or cold holding equipment, food...

Inspector notes: OBSERVED CROUTONS, brown sugar, bacon, cheese AND ICE AT THE SELF SERVE BUFFET AREA IN DINING ROOM STORED UNCOVERED. CA: Protective devices for counters, serving lines, salad bars and other similar food displays in food service establishments shall be designed and constructed so as to intercept contaminants which may be expelled from the customer's mouth or nose. 3. All food, whether on display, being prepared for service or placed for consumer self-service must be protected from contamination from consumers standing or sitting within eight feet of the food, except that table side finishing as approved by the Health Authority and hibachi grills will be allowed when food preparation is for immediate service.

Inspector notes: PIC has test strips that measure 180 surface hot water sanitizing. CA: In hot water mechanical warewashing operations, an irreversible registering temperature indicator shall be provided and readily accessible for measuring the utensil surface temperature. Testing heat indicator should measure 160 F.

Inspector notes: Wiping cloth QA sanitizing solution not at proper minimum strength. COS: Cloths in-use for wiping counters and other equipment surfaces shall be held between uses in a chemical sanitizer solution at a concentration specified under DPH Rule 511-6-1-.05(6)(n): QA sanitizer 200-400ppm COS: Solution made 200-400 ppm

Inspector notes: Observed dishes stacked wet on the dish rack. CA: Dishes must be air or paper towel dried before stacking.