Fishing Cove School

Inspector notes: The non-food contact surfaces of the ware washing ledge has an accumulation of rodent droppings.

Inspector notes: The kitchen near the serving area does not have a hand-washing sink that is conveniently located and/or readily accessible. Hand-washing sinks must be located to allow convenient use by employees in food preparation, food dispensing, and ware-washing areas. Per person in charge, establishment just recently got an oven and starting cooking in that area. Establishment must install a handwashing sink. Per person in charge, establishment will relocate the oven and discontinue prepping food in that area.

Inspector notes: Chicken Caesar salads and tuna fish sandwiches were observed held at 47-51 degrees Fahrenheit in the refrigerator. Time/temperature control for safety (TCS) food must be held at 41 degrees Fahrenheit or below except during preparation, cooking, or cooling. Per person in charge, food was delivered from NKHS about an hour prior to inspection. Inspector called manager at NKHS. Per NKHS manager, sandwiches were prepared about 3 hours prior to inspection. Proper cooling and transportation methods were reviewed with the NKHS manager. Salads and sandwiches were placed in the freezer and cooled to 37-39 degrees Fahrenheit during time of inspection. Sandwiches cooled down to 37 degrees Fahrenheit during time of inspection. Establishment must take receiving temperatures and refuse any food delivered above 41 degrees Fahrenheit. Receiving temperature logs were given to the person in charge during time of inspection.

Inspector notes: The kitchen near the serving area does not have a hand-washing sink that is conveniently located and/or readily accessible. Hand-washing sinks must be located to allow convenient use by employees in food preparation, food dispensing, and ware-washing areas. Per person in charge, establishment just recently got an oven and starting cooking in that area. Establishment must install a handwashing sink.