Trinity Valley Elementary School

Food Est - School Cafeteria
730 N Hwy 96, Willow Creek

Routine Inspection
30. Toxic substances properly identified, stored, used.

Conditions Observed: Refillable spray bottle in janitorial room that is used for Re-Juv-Nal disinfectant/virucide (used only on non-food-contact surfaces) was not labeled to identify the contents. Corrected on site; bottle was labeled with the common name of the material; thank you.

ROACHY SAYS:

“Only those insecticides, rodenticides, and other pesticides that are necessary, bear a legible manufacturer's label, and are specifically approved for use in a food facility may be used in a food facility in accordance with the manufacturer's instructions. Containers used for storing poisonous or toxic materiails such as cleaners and sanitizers taken from bulk supplies shall be clearly and individually identified with the common name of the material. Poisonous or toxic materials shall be stored or displayed to prevent contamination of food, equipment, utensils, linens, and single-use articles. (114254, 114254.1, 114254.2)”

Routine Inspection

ROACHY SAYS:

“Humboldt foodies rejoice! Our reports show that Trinity Valley Elementary School knows how to get you fed in a sanitary manner. Now that's nummy!!”

Routine Inspection

ROACHY SAYS:

“Huzzah! This establishment has successfully impressed the government! Kudos, Trinity Valley Elementary School!!”

Routine Inspection
14. Food in good condition; safe and unadulterated.

Conditions Observed: Observed unknown black substance on food stored in walk-in freezer. Per operator, the walk-in refrigerator went down and was repaired recently and the black substance was left after the repair was made. Observed opened boxes and bags of food potentially adulterated/contaminated with unknown black substance. Operator removed suspect food items and discarded them on site (bag of vegetables, hamburger buns, pint of ice cream, sausage patties and a bag of ice). This major violation was corrected, thank you. In the future, remove food items that may become contaminated during servicing of equipment.

ROACHY SAYS:

“Food shall be produced, prepared, stored, transported, and served so as to be free from adulteration and spoilage. Employees shall not commit any act that may cause the contamination or adulteration of food or food contact surfaces. Containers previously used to store poisonous or toxic materials shall not be used to store food, utensils, or single use articles. Utensils used for tasting shall be discarded or washed, rinsed, and sanitized between tastings. Ice used as a medium for cooling food and beverages shall not be offered for consumption. Food shall be inspected upon receipt and prior to any use, storage, or resale. Shell eggs shall be received clean, sound, and not exceed restricted tolerances for US Consumer Grade B Standards. (113967, 113976, 113980, 113982, 113988, 113990, 114035, 114041(a), 114254.3)”

15. Food contact surfaces: clean and sanitized.

Conditions Observed: Observed facility lacking a sanitizer bucket for sanitizing food-contact surfaces during food prep. Today’s lunch menu consists of raw chicken. Provide a sanitizer bucket prior to any food prep. Operator made QT sanitizer solution for sanitizer bucket measuring 200PPM. This major violation was corrected, thank you.

ROACHY SAYS:

“Food-contact surfaces and utensils shall be clean to sight and touch. Food-contact surfaces and multiservice utensils shall be effectively washed, rinsed, and sanitized to remove or completely loosen soils by use of manual or mechanical methods. Precleaning may be required. Manual sanitization shall be accomplished during the final rinse by contact with solution containing 100 ppm available chlorine, 200 ppm quaternary ammonium, or another approved sanitizer. Mechanical sanitization shall be accomplished in the final rinse by achieving a utensil surface temperature of 160F or by contact with solution containing 50 ppm available chlorine, 200 ppm quaternary ammonium, or another approved sanitizer. After cleaning and sanitizing, equipment and utensils shall be air dried. Mechancial warewash machines must be approved and installed and operated according to manufacturer's specifications. Food contact surfaces, utensils, and equipment shall be cleaned and sanitized at the following times: before each use with different type of raw food of animal origin, when changing from raw food to ready to eat food, between uses with raw produce and potentially hazardous food, before using a thermometer, and any time during the operation when contamination may have occurred. Warewash sinks used to wash wiping cloths, wash produce, or thaw food must be cleaned and sanitized before and after these uses. Equipment, food contact surfaces, and utensils must be cleaned and sanitized throughout the day at least every four hours or as needed to prevent contamination. (114097, 114099.1, 114099.2, 114099.4, 114099.6, 114099.7, 114101, 114105, 114109, 114111, 114113, 114115(a,c), 114117, 114125(b), 114141)”

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