Paideia Academy

Inspector notes: Observed hand sink located across from the warewashing area in the kitchen to have been removed from the wall. In its place, a new ice machine was installed with an RPZ backflow preventor directly plumbed and discharging into the nearest floor sink. Discussed the importance of maintaining all hand sinks open and available for use with PIC. PIC stated that they are currently using the neighboring prep sink to facilitate proper hand washing while they find an area to install their new hand sink. Prep sink was equipped with soap and paper towels at time of inspection. PIC also stated that the kitchen does not wash/cut fresh produce, nor do they do any thawing onsite; all time/temperature controlled for safety (TCS) food is brought in either hot/cold on a daily basis by a permitted caterer. Handwash sinks must be supplied with hot water of at least 100°F, soap and an approved hand drying provision at all times. Facilities must be maintained in a condition that promotes handwashing. A reinspection will occur through the remodel process