DUNAIRE SCHOOL

2 findings recorded on Oct 16, 2026. 1 marked corrected on site.

1. Violation recordedItem 2-2E ↗

   Vomiting and diarrheal response procedures

   Vomit/fecal clean up kit or a EPA registered disinfectant against norovirus was not observed during time of inspection CA: (6) Responding To Contamination Events. A food establishment shall have written procedures for employees to follow and an EPA registered disinfectant effective against Norovirus available on-site at the food service establishment when responding to vomiting or diarrheal events that involve the discharge of vomitus or fecal matter onto surfaces in the food service establishment.

   Inspector’s full note

   Inspection item: Response procedures for vomiting & diarrheal events

   Code 511-6-1.03(6)

   Vomit/fecal clean up kit or a EPA registered disinfectant against norovirus was not observed during time of inspection CA: (6) Responding To Contamination Events. A food establishment shall have written procedures for employees to follow and an EPA registered disinfectant effective against Norovirus available on-site at the food service establishment when responding to vomiting or diarrheal events that involve the discharge of vomitus or fecal matter onto surfaces in the food service establishment. The procedures shall address the specific actions employees must take to minimize the spread of contamination and the exposure of employees, consumers, food, and surfaces to vomitus or fecal matter.Pf Advised PIC to acquire either a vomit/fecal cleanup kit or a EPA registered disinfectant against norovirus within 10 Calander days New Violation.

   Official report · Item 2-2E ↗

   Correction status not recorded

2. Repeat violationItem 6-1A ↗

   Cold holding

   Observed spinach in main kitchen walk in cooler at 47F during time of inspection. CA: (f) Time/Temperature Control for Safety Food, Hot and Cold Holding.

   Inspector’s full note

   Inspection item: Proper cold holding temperatures

   Code 511-6-1.04(6)(f)

   Observed spinach in main kitchen walk in cooler at 47F during time of inspection. CA: (f) Time/Temperature Control for Safety Food, Hot and Cold Holding. Except during preparation, cooking, or cooling, or when time is used as the public health control, time/temperature control for safety food shall be maintained at 41°F (5°C) or below or 135°F (57°C) or above, except that roasts cooked to a temperature and for a time specified in subsection (5)(a)2 of this Rule and reheated using the same temperature and time conditions as cooking may be held at a temperature of 130°F (54°C) or above. P COS: PIC discarded spinach Corrected On-Site. Repeat Violation.

   Official report · Item 6-1A ↗

   Marked corrected on site

Correction status comes from the dated report. Later changes may not be recorded here.