Mountain View High School

Inspector's notes

Outdoor hand for grill was not operational during time of inspection with no water under pressure. Discussed moving functional hand sink from visitor's concession to home concession or providing a water dispenser with warm water for the sink and using the station as the waste water basin. Person in charge retrieve water container for hand sink. Corrective Action: Corrected at time of inspection. 6-301.12 - Priority Foundation: Hand Drying Provision. For a permanent fix to this violation, check out these simple tools in our Active Managerial Control Toolbox, made especially for you. https://www.maricopa.gov/4573/AMC-Toolbox: Handwashing. Addl Notes: No paper towels were supplied at hand sink near door of home concession stand. 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. PIC provided hand drying provision for handwash sink at time of inspection. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed volunteer on grill handle raw beef patties and proceed to change gloves with no handwash. Discussed the importance of proper hand washing and when hand washing is required with the staff and operational manager. Hands must be washed at any time contamination occurs and when changing tasks. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed beef burger patties cooked to an internal temperature of 122-135*F. Worked with operational manager to ensure that cooks on site had access to a thermometer and had sufficient knowledge of cook temperatures. Educated volunteer that comminuted meat must be cooked to a minimum internal cooking temperature of 155*F for 17 seconds. Cook returned the burgers to the grill until fully cooked. All raw animal proteins must reach a final cooking temperature based on the cooking parameters in § 3-401.11 of the Food Code. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed nacho cheese holding at 118-125*F. Except during preparation, cooking, cooling or when time is used as a control all TCS foods must be maintained at 135°F or above. Educated staff on hot holding and instructed staff to turn the heat setting of the warmer up to fully reheat cheese during the time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed an exploded can of soda in bottom shelf of drink refrigerator, causing a build up of dried soda and syrup. Physical facility must be cleaned frequently enough to prevent accumulation of dirt, organic matter, and food debris. Must clean physical facility prior to next routine inspection. Corrective Action: Correct prior to next routine inspection.