Food Establishment Inspection Report |
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FOODBORNE ILLNESS RISK FACTORS AND PUBLIC HEALTH INTERVENTIONS |
Circle designated compliance status (IN, OUT, N/O, N/A) for each numbered item IN=in compliance OUT=not in compliance N/O=not observed N/A=not applicable Mark "X" in appropriate box for COS and/or R COS=corrected on-site during inspection R=repeat violation |
Risk factors are important practices or procedures identified as the most prevalent contributing factors of foodborne illness or injury. Public health interventions are control measures to prevent foodborne illness or injury. |
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GOOD RETAIL PRACTICES |
Good Retail Practices are preventative measures to control the addition of pathogens, chemicals, and physical objects into foods. Mark "X" in box if numbered item is not in compliance Mark "X" in appropriate box for COS and/or R COS=corrected on site during inspectionR=repeat violation |
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IOCI 17-356
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Food Establishment Inspection Report |
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Establishments: ARMSTRONG SCHOOL | Establishment #: 270 |
Water Supply: Public Private Waste Water System: Public Private | ||
Temperature Documentation: NO | License Posted: NO | Complaint Number: |
Sanitation Information | ||
Name: Angela Magnusson |
SANITIZER OBSERVATIONS |
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Location | Location Desc. | Method Used | Chemical Sanitizer Used | PPM | Water Temp |
Sanitizer Bucket | Kitchen Sink | Chemical Sanitizer | Chlorine | 50.00 | 0.00 |
Dish Machine | Dishwashing Room | Chemical Sanitizer | Chlorine | 75.00 | 0.00 |
TEMPERATURE OBSERVATIONS |
Item/Location |
Temp |
Item/Location |
Temp |
Item/Location |
Temp |
Air Temperature/Walk In Cooler | 31.00°F | Air Temperature/Walk In Freezer | -11.50°F | Air Temperature/Reach In Cooler | 29.50°F |
Cheese/Walk In Cooler | 35.00°F | Chocolate Milk/Walk In Cooler | 40.00°F | Milk/Walk In Cooler | 38.00°F |
Chili/Final Cooking Temperature | 168.00°F | Baked Beans/Final Cooking Temperature | 162.00°F | Hot Dog Sausages/Hot Holding | 153.00°F |
OBSERVATIONS AND CORRECTIVE ACTIONS |
Item Number |
Violations cited in this report must be corrected within the time frames below. |
Inspection Comments |
*** No violations were observed during this inspection. Food preparation and cooking was observed and final cooking temperatures were recorded. Hot holding temperatures were also recorded. No follow up is required for this facility. *** |
HACCP Topic: Final Cooking Temperatures |
Person In Charge (Signature)Angela Magnusson |
Date:10/29/2024 |
InspectorKhalil Alleyne |
Follow-up: Yes No Follow-up Date: |