STATE OF FLORIDA DEPARTMENT OF HEALTH COUNTY HEALTH DEPARTMENT FOOD SERVICE INSPECTION REPORT

Transcription

1 Facility Information Permit Number: Name of Facility: Bob Graham Education Center Address: NW 79 Avenue City, Zip: Miami Lakes Type: School (more than 9 months) Owner: M-DCSB Food and Nutrition Person In Charge: M-DCPS -Food and Nutrition Phone: (305) PIC Inspection Information RESULT: Satisfactory Purpose: Routine Inspection Date: 3/12/2019 Correct By: Next Inspection Re-Inspection Date: None Number of Risk Factors (Items 1-29): 0 Number of Repeat Violations (1-57 R): 0 FacilityGrade: N/A StopSale: No Begin Time: 12:30 PM End Time: 01:00 PM Marking Key: =the act or item was observed to be in compliance; =the act or item was observed to be out of compliance; NO=the act or item was not observed to be occurring at the time of inspection; =the act or item is not performed by the facility; COS=violation corrected on site; R=repeat violation from previous inspection FoodBorne Illness Risk Factors And Public Health Interventions SUPERVISION 1. Demonstration of Knowledge/Training 2. Certified Manager/Person in charge present EMPLOYEE HEALTH 3. Knowledge, responsibilities and reporting 4. Proper use of restriction and exclusion 5. Responding to vomiting & diarrheal events GOOD HYGIENIC PRACTICES 6. Proper eating, tasting, drinking, or tobacco use 7. No discharge from eyes, nose, and mouth PREVENTG CONTAMATION BY HANDS 8. Hands clean & properly washed 9. No bare hand contact with RTE food 10. Handwashing sinks, accessible & supplies APPROVED SOURCE 11. Food obtained from approved source 12. Food received at proper temperature 13. Food in good condition, safe, & unadulterated 14. Shellstock tags & parasite destruction PROTECTION FROM CONTAMATION 15. Food separated & protected; Single-use gloves 16. Food-contact surfaces; cleaned & sanitized 17. Proper disposal of unsafe food TIME/TEMPERATURE CONTROL FOR SAFETY 18. Cooking time & temperatures 19. Reheating procedures for hot holding 20. Cooling time and temperature 21. Hot holding temperatures 22. Cold holding temperatures 23. Date marking and disposition 24. Time as PHC; procedures & records CONSUMER ADVISORY 25. Advisory for raw/undercooked food HIGHLY SUSCEPTIBLE POPULATIONS 26. Pasteurized foods used; No prohibited foods ADDITIVES AND TOXIC SUBSTANCES 27. Food additives: approved & properly used 28. Toxic substances identified, stored, & used APPROVED PROCEDURES 29. Variance/specialized process/haccp Form Number: DH / Bob Graham Education Center 1 of 3

2 Good Retail Practices SAFE FOOD AND WATER 30. Pasteurized eggs used where required 31. Water & ice from approved source 32. Variance obtained for special processing FOOD TEMPERATURE CONTROL 33. Proper cooling methods; adequate equipment 34. Plant food properly cooked for hot holding 35. Approved thawing methods 36. Thermometers provided & accurate (COS) FOOD IDENTIFICATION 37. Food properly labeled; original container PREVENTION OF FOOD CONTAMATION 38. Insects, rodents, & animals not present 39. No Contamination (preparation, storage, display) 40. Personal cleanliness 41. Wiping cloths: properly used & stored 42. Washing fruits & vegetables PROPER USE OF UTENSILS 43. In-use utensils: properly stored 44. Equipment & linens: stored, dried, & handled 45. Single-use/single-service articles: stored & used NO 46. Slash resistant/cloth gloves used properly UTENSILS, EQUIPMENT AND VENDG 47. Food & non-food contact surfaces 48. Ware washing: installed, maintained, & used; test strips 49. Non-food contact surfaces clean PHYSICAL FACILITIES 50. Hot & cold water available; adequate pressure 51. Plumbing installed; proper backflow devices 52. Sewage & waste water properly disposed 53. Toilet facilities: supplied, & cleaned 54. Garbage & refuse disposal (COS) 55. Facilities installed, maintained, & clean 56. Ventilation & lighting 57. Permit; Fees; Application; Plans This form serves as a Notice of Non-Compliance pursuant to section , Florida Statutes. Items marked as "out" violate one or more of the requirements of Chapter 64E-11, the Florida Administrative Code or Chapter , Florida Statutes. Violations must be corrected within the time period indicated above. Continued operation of this facility without making these corrections is a violation. Failure to correct violations in the time frame specified may result in enforcement action being initiated by the Department of Health. Violations Comments Violation #36. Thermometers provided & accurate replace thermometers in walk-in, reach in cooler, and walk in freezer. COS CODE REFERENCE: 64E (4). Thermometers must be calibrated to ensure accuracy in accordance with Rule requirements. Food thermometers scaled in Celsius (C) shall be accurate to plus or minus 1 C or in Fahrenheit (F), accurate to plus or minus 2 F. Food thermometers should be accessible for use by employees and have a probe size appropriate to the food item. Violation #47. Food & non-food contact surfaces clean the ice-cream freezer of frozen melted product. CODE REFERENCE: 64E (4). Equipment and utensils must be properly designed, constructed, and in good repair. Violation #54. Garbage & refuse disposal observed garbage lid open keep lid closed CODE REFERENCE: 64E (5). Garbage shall be disposed of to prevent vector harborage. Trash cans will be durable, cleanable, leak proof, insect and rodent resistant, and non-absorbent. Outside storage area shall be of a smooth, non-absorbent material and sloped to a drain. Violation #56. Ventilation & lighting remove dust build up from HVAC vents near back door. CODE REFERENCE: 64E (6)(a). Adequate exhaust ventilation hood systems in food prep and warewashing areas shall be provided and designed. 50 foot candles shall be at surfaces where employees work with food and 20 foot candles shall be at surfaces where food is provided to consumers. General Comments hand washing sink 110 F milk 40 F Address(es): tequigley@dadeschools.net; mayraf@dadeschools.net Form Number: DH / Bob Graham Education Center 2 of 3

3 Inspection Conducted By: Phillip JeanBaptiste (27434) Inspector Contact Number: Work: (305) ex Print Client Name: Date: 3/12/2019 Form Number: DH / Bob Graham Education Center 3 of 3

4 Facility Information Permit Number: Name of Facility: Bob Graham MLC Address: NW 79 Avenue City, Zip: Miami Lakes Type: School (more than 9 months) Owner: M-DCSB Food and Nutrition Person In Charge: M-DCSB Food and Nutrition Phone: (786) PIC Inspection Information RESULT: Satisfactory Purpose: Routine Inspection Date: 3/13/2019 Correct By: Next Inspection Re-Inspection Date: None Number of Risk Factors (Items 1-29): 0 Number of Repeat Violations (1-57 R): 0 FacilityGrade: N/A StopSale: No Begin Time: 10:30 AM End Time: 11:30 AM Marking Key: =the act or item was observed to be in compliance; =the act or item was observed to be out of compliance; NO=the act or item was not observed to be occurring at the time of inspection; =the act or item is not performed by the facility; COS=violation corrected on site; R=repeat violation from previous inspection FoodBorne Illness Risk Factors And Public Health Interventions SUPERVISION 1. Demonstration of Knowledge/Training 2. Certified Manager/Person in charge present EMPLOYEE HEALTH 3. Knowledge, responsibilities and reporting 4. Proper use of restriction and exclusion 5. Responding to vomiting & diarrheal events GOOD HYGIENIC PRACTICES 6. Proper eating, tasting, drinking, or tobacco use 7. No discharge from eyes, nose, and mouth PREVENTG CONTAMATION BY HANDS 8. Hands clean & properly washed 9. No bare hand contact with RTE food 10. Handwashing sinks, accessible & supplies APPROVED SOURCE 11. Food obtained from approved source 12. Food received at proper temperature 13. Food in good condition, safe, & unadulterated 14. Shellstock tags & parasite destruction PROTECTION FROM CONTAMATION 15. Food separated & protected; Single-use gloves 16. Food-contact surfaces; cleaned & sanitized 17. Proper disposal of unsafe food TIME/TEMPERATURE CONTROL FOR SAFETY 18. Cooking time & temperatures 19. Reheating procedures for hot holding 20. Cooling time and temperature 21. Hot holding temperatures 22. Cold holding temperatures 23. Date marking and disposition 24. Time as PHC; procedures & records CONSUMER ADVISORY 25. Advisory for raw/undercooked food HIGHLY SUSCEPTIBLE POPULATIONS 26. Pasteurized foods used; No prohibited foods ADDITIVES AND TOXIC SUBSTANCES 27. Food additives: approved & properly used 28. Toxic substances identified, stored, & used APPROVED PROCEDURES 29. Variance/specialized process/haccp Form Number: DH / Bob Graham MLC 1 of 3

5 Good Retail Practices SAFE FOOD AND WATER 30. Pasteurized eggs used where required 31. Water & ice from approved source 32. Variance obtained for special processing FOOD TEMPERATURE CONTROL 33. Proper cooling methods; adequate equipment 34. Plant food properly cooked for hot holding 35. Approved thawing methods (COS) 36. Thermometers provided & accurate FOOD IDENTIFICATION 37. Food properly labeled; original container PREVENTION OF FOOD CONTAMATION 38. Insects, rodents, & animals not present 39. No Contamination (preparation, storage, display) 40. Personal cleanliness 41. Wiping cloths: properly used & stored 42. Washing fruits & vegetables PROPER USE OF UTENSILS 43. In-use utensils: properly stored 44. Equipment & linens: stored, dried, & handled 45. Single-use/single-service articles: stored & used 46. Slash resistant/cloth gloves used properly UTENSILS, EQUIPMENT AND VENDG 47. Food & non-food contact surfaces 48. Ware washing: installed, maintained, & used; test strips 49. Non-food contact surfaces clean PHYSICAL FACILITIES 50. Hot & cold water available; adequate pressure 51. Plumbing installed; proper backflow devices 52. Sewage & waste water properly disposed 53. Toilet facilities: supplied, & cleaned 54. Garbage & refuse disposal 55. Facilities installed, maintained, & clean 56. Ventilation & lighting 57. Permit; Fees; Application; Plans This form serves as a Notice of Non-Compliance pursuant to section , Florida Statutes. Items marked as "out" violate one or more of the requirements of Chapter 64E-11, the Florida Administrative Code or Chapter , Florida Statutes. Violations must be corrected within the time period indicated above. Continued operation of this facility without making these corrections is a violation. Failure to correct violations in the time frame specified may result in enforcement action being initiated by the Department of Health. Violations Comments Violation #35. Approved thawing methods remove defrosting meat from prep sink observed meat defrosting on prep sink COS CODE REFERENCE: 64E (2). Thawing of PHF/TCS foods shall be done in accordance with Rule requirements. Violation #54. Garbage & refuse disposal keep garbage lids closed observe garbage cans with lids open CODE REFERENCE: 64E (5). Garbage shall be disposed of to prevent vector harborage. Trash cans will be durable, cleanable, leak proof, insect and rodent resistant, and non-absorbent. Outside storage area shall be of a smooth, non-absorbent material and sloped to a drain. General Comments ground beef 138 F plantains 135 F milk 41 F walk in cooler 39 F walk in freezer 0 F reach in refrigerator 41 F hand washing sink 118 F Address(es): tequigley@dadeschools.net Form Number: DH / Bob Graham MLC 2 of 3

6 Inspection Conducted By: Phillip JeanBaptiste (27434) Inspector Contact Number: Work: (305) ex Print Client Name: Date: 3/13/2019 Form Number: DH / Bob Graham MLC 3 of 3

7 PUBLIC SCHOOL 1 of 2 Facility Information Permit Number: Name of Facility: Bob Graham Education Center PLC South Address: 8875 NW 143 Street City, Zip: Miami RESULT: Satisfactory Correct By: Next Inspection Re-Inspection Date: None Type: Public School Owner: M-DCSB Food and Nutrition Person In Charge: Elizabeth Hernandez Phone: Inspection Information Purpose: Routine Inspection Date: 5/8/2017 Begin Time: 09:30 AM End Time: 10:30 AM Additional Information FEMALES MALES CENSUS As per section of the Florida Statutes (FS), this form will serve as a "Notice of Non-Compliance: for any violations noted. Items marked below violate the requirements of Chapters 64E-13 and 64E-11 of the Florida Administrative Code (FAC) and must be corrected within the time period indicated in the "Results" section above. Continued operation of this facility without making these corrections is a violation of Chapter 64E-13 and 64E-11, FAC, and Chapter 381, FS. Failure to correct violations may result in an administrative fine or other legal action being initiated or continued. Violation Markings SCHOOL SANITATION 1. School Site 2. Playground Equipment 3. Athletic Equipment BUILDGS 4. Construction 5. Maintenance & Repair 6. Lighting/Foot-Candles 7. Heating, Ventilation, A/C 8. Natural Ventilation 9. Mechanical Ventilation SANITARY FACILITIES 10. Provided/Accessible X 11. Cleanliness & Repair 12. Toilet Facilities 13. Separation of Sexes 14. Fixture Ratio 15. Handwash Facilities 16. Showers/Fixtures 17. Shower Water Temp. WATER SUPPLY 18. Installed/Operated/Maintained 19. Drinking Fountains 20. Approved Source LIQUID/SOLID WASTE 21. Sewage Disposal 22. Solid Waste VECTOR/VERM CONTROL 23. Infestation/Control 24. Brush/Trash 25. Water Collection/Drainage SAFETY 26. First Aid Kit FOOD 27. Food Insp. Rpt. OTHER General Comments No General Comments Available Address(es): ecrespo@dadeschools.net; Form Number: DH / Bob Graham Education Center PLC South

8 PUBLIC SCHOOL 2 of 2 Violations Comments Violation #12. Toilet Facilities Provide soap, paper towel, toilet paper bathroom number 140A Corrected at time of inspection CODE REFERENCE: Toilet Facilities 64E (6)(a). Toilet facilities shall be accessible under continuous roof cover from all student occupied spaces. In group toilet rooms a partition shall be placed between each water closet. Each compartment shall have a door. Entrances to group toilet rooms shall be provided with a partition or other shielding device to block the occupants from view. Entrance doors shall be self-closing. Inspection Conducted By: Diaaidden Alwadi (31113) Inspector Contact Number: Work: (305) ex. Print Client Name: Date: 5/8/2017 Form Number: DH / Bob Graham Education Center PLC South