Casterlin School
24790 Alderpoint Rd, Blocksburg
Thursday, May 28, 2020 (0 violations)
Routine Inspection
ROACHY SAYS:
“Huzzah! This establishment has successfully impressed the government! Kudos, Casterlin School!!”
Wednesday, Dec. 18, 2019 (0 violations)
Routine Inspection
ROACHY SAYS:
“Wow! Roachy can see himself in your butterknives! Way to go, Casterlin School!!”
Tuesday, June 11, 2019 (2 violations)
Routine Inspection
05. Proper eating, tasting, drinking, tobacco use.
Conditions Observed: Observed a staff member eating in the kitchen at the service line. Eat in areas away from food prep or service. Avoid eating in the kitchen.
ROACHY SAYS:
“Employees shall not eat, drink, or use tobacco in areas where contamination of food, clean equipment and utensils, linens, and single use articles may occur. Employees may drink from a closed beverage container if the container is handled to prevent contamination of the employee's hands, the container, nonprepackaged food, food-contact surfaces, or other items needing protection. (113977)”
08. Proper hot and cold holding temperatures.
Conditions Observed: Measured foods in upright fridge to be above 41 F(breakfast sandwich, 72 F; breakfast sandwich, 63 F; whole tomato 63 F). Reviewed temperature log with kitchen manager - temperatures were correct (below 41 F). Per kitchen manager, broccoli spilled on top of the sheet cake and the fridge was kept open for some time when the broccoli was removed from the cake. Breakfast sandwiches are to be discarded. COS.
ROACHY SAYS:
“Except during preparation, cooking, cooling, transportation to or from a retail food facility for a period of less than thirty minutes, when time is used as the public health control, or as otherwise specified, potentially hazardous foods shall be maintained at or below 41F or at or above 135F. The following foods may be held at or below 45F: raw shell eggs, unshucked live molluscan shellfish, pasteurized milk and pasteurized milk products in original sealed containers, potentially hazardous foods held during transportation. Potentially hazardous foods held for dispensing in serving lines and salad bars may be held at 45F, not to exceed 12 hours in a 24 hour period, if unused portions are discarded. Food preparation shall not exceed two cumulative hours without a return to the required holding temperatures. (113996, 113998, 114037, 114343(a))”
CLICK TO MANAGE