DECATUR HIGH SCHOOL scores 87; inspectors cite bare-hand food contact

1. 01

   Bare-hand contact with food

   Item 2-1C ↗

   Observed students picking up fruits with edible flesh (apples and pears) using bare hands from the serving line. Tongs were present but not used.

   Inspector’s full note +

   Code 511-6-1.04(4)(a)1,2,3,4(i)

   Observed students picking up fruits with edible flesh (apples and pears) using bare hands from the serving line. Tongs were present but not used. COS: Fruits on serving line was discarded and advised all fruits with edible flesh shall be placed in bags, ivex cups or giving to students by employees using tongs. C/A:511-6-1.04(4)(a)1,2,3,4(i) - Preventing Contamination from Hands (P), (Pf), (C) (4) Protection From Contamination After Receiving. (a) Preventing Contamination from Hands. 1. Food employees shall wash their hands as specified under DPH Rule 511-6-1-.03(5). 2. Except when washing fruits and vegetables or as specified under subsection (a)4, food employees shall not contact exposed, ready-to-eat food with their bare hands and shall use suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment. P Corrected On-Site. New Violation.

   Official report · Item 2-1C ↗
   Corrected on siteNew violation
2. 02

   Food-contact surface sanitation

   Item 4-2B ↗

   Observed the ice machine with pink matter draining directly into ice bin. COS: Ice was burned off my PIC, machine was cleaned and sanitized while inspector was onsite.

   Inspector’s full note +

   Code 511-6-1.05(7)(b)

   Observed the ice machine with pink matter draining directly into ice bin. COS: Ice was burned off my PIC, machine was cleaned and sanitized while inspector was onsite. Advised to increase cleaning frequency. C/A: 511-6-1.05(7)(b) - Food Contact Surfaces and Utensils - Cleaning Frequency (P, C) (b) Equipment Food-Contact Surfaces and Utensils. 5. Except when dry cleaning methods are used as specified under subsection (7)(e) of this Rule, surfaces of utensils and equipment contacting food that is not time/temperature control for safety food shall be cleaned: (i) At any time when contamination may have occurred; (ii) At least every 24 hours for iced tea dispensers including nozzles and consumer self-service utensils such as tongs, scoops, or ladles; (iii) Before restocking consumer self-service equipment and utensils such as condiment dispensers and display containers; and (iv) 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: (I) At a frequency specified by the manufacturer; or (II) Absent manufacturer specifications, at a frequency necessary to preclude accumulation of soil or mold. Corrected On-Site. New Violation.

   Official report · Item 4-2B ↗
   Corrected on siteNew violation

Correction and repeat labels quote the report. An absent label leaves correction status unknown; a deadline does not confirm a correction.