Notre Dame Preparatory High School

Inspector notes: At dining room pizza station, employee left station, touched trash can, returned to station and donned gloves to handle ready to eat pizza without a proper handwash. Instructed employee to remove gloves, wash hands for required 20 seconds, then don new gloves to continue with task. Discussed the importance of proper hand washing and when hand washing is required with the person-in-charge (PIC). Hands are to be washed at any time contamination occurs and when changing tasks. Discussed the importance of proper hand washing procedures with the person-in-charge (PIC). Proper handwashing procedure is to rinse hands with warm water, scrub with soap for 10-15 seconds, rinse with warm water, dry with approved drying provision, and turn off in a manner to prevent re-contamination of hands. Entire process should take approximately 20 seconds for full and proper handwashing to prevent spread of pathogens and contamination

Inspector notes: Second Consecutive Violation. In ice machine, black ice shield with accumulation of light color residue on back and front sides of shield. Maintain clean. (4) In EQUIPMENT such as ice bins and BEVERAGE dispensing nozzles and enclosed components of EQUIPMENT such as ice makers, cooking oil storage tanks and distribution lines, BEVERAGE and syrup dispensing lines or tubes, coffee bean grinders, and water vending EQUIPMENT: (a) At a frequency specified by themanufacturer, or (b) Absent manufacturer specifications, at a frequency necessary to preclude accumulation of soil or mold

Inspector notes: At in use 3-compartment sink, food debris floating in sanitizer solution. Quat sanitizer solution was emptied, sink was cleaned, and refilled with clean sanitizer. The wash, rinse, and SANITIZE solutions shall be maintained clean

Inspector notes: In ice machine, black ice shield with accumulation of light color residue on back side of shield. Maintain clean. (4) In EQUIPMENT such as ice bins and BEVERAGE dispensing nozzles and enclosed components of EQUIPMENT such as ice makers, cooking oil storage tanks and distribution lines, BEVERAGE and syrup dispensing lines or tubes, coffee bean grinders, and water vending EQUIPMENT: (a) At a frequency specified by the manufacturer, or (b) Absent manufacturer specifications, at a frequency necessary to preclude accumulation of soil or mold