FOOD ESTABLISHMENT INSPECTION FORM DATE FACILITY NAME MARCH MOUNTAIN HIGH SCHOOL 9/17/2019 ADDRESS TIME IN TIME OUT 10:00 AM 10:37 AM FACILITY DESCRIPTION 24551 DRACAEA AVE, Moreno Valley, CA 92553 Not Applicable PERMIT HOLDER EMAIL MORENO VALLEY UNIFIED SCHOOL DISTRICT EXPIRATION DATE PERMIT # 07/31/2020 PR0003059 Not Specified SERVICE REINSPECTION DATE Follow-up inspection FACILITY PHONE # Next Routine DISTRICT PE Not Captured 2628 Major Violations 0 Points Deducted 1 INSPECTOR NAME Shakeya Rhodes 0017 The conditions listed below correspond to violations of the California Health and Safety Code and/or Riverside County Ordinances and must be corrected as indicated by the enforcement officer. The Department of Environmental Health appreciates your cooperation. A Failure to correct listed violation(s) prior to the designated compliance date may necessitate an additional reinspection at a charge determined by Riverside County Ordinance 640. Major / Minor Violations:Major Violations are those that pose an imminent risk to public health and warrant immediate closure of the food facility or immediate correction. Minor Violations are those violations that do not pose an imminent public health risk, but do warrant correction. GRADE REPRESENTS THE FOLLOWING RANGES: A = 100-90 Passed inspection / meets minimum health standards. B = 89-80 Did not pass inspection / does not meet minimum health standards. C = 79-0 Failed inspection / conditions exist which may pose a potential or actual threat to public health and safety. The facility is required to display a grade card in a conspicuous place selected by the Enforcement Officer. The grade card shall not be concealed and can only be removed or relocated by the Enforcement Officer per County Ordinance 492 / County Code Section 8.40.020 Ë COS = Corrected on-site  In = In compliance  DEMONSTRATION OF KNOWLEDGE In COS MAJ 2. Communicable disease; reporting, restrictions and exclusions 3. No persistent discharge from eyes, nose, and mouth 2 In N/O 4. Proper eating, tasting, drinking or tobacco use 2 5. Hands clean and properly washed; gloves used properly 4 16. Compliance with shell stock tags, condition, display 2 In N/O N/A 17. Compliance with Gulf Oyster regulations 2 In N/A 18. Compliance with variance, specialized process, and HACCP In N/A 19. Written disclosure and reminder statements provided for raw or SCHOOL AND HEALTHCARE PROHIBITED FOODS  7. Proper hot and cold holding temperatures 4 2 In N/O N/A 8. Time as a public health control; procedures and records 4 2 In N/O N/A 9. Proper cooling methods 4 2 In N/O N/A 10. Proper cooking time and temperature 4 2 In N/O N/A 11. Proper reheating procedures for hot holding 4 In N/A 20. Licensed health care facilities / public and private schools; prohibited foods not offered N/O N/A In 21. Hot and cold water available 4 2 14. Food contact surfaces: clean and sanitized 4 2 In 2 26. Personal cleanliness and hair restraints 1 GENERAL FOOD SAFETY REQUIREMENTS 22. Sewage and wastewater properly disposed In  23. No rodents, insects, birds, or animals N/A EQUIPMENT / UTENSILS / LINENS 24. Vermin proofing, air curtains, self-closing doors OUT 34. Utensils and equipment approved, good repair 1 35. Warewashing: installed, maintained, proper use, test materials 1 36. Equipment / utensils: installed, clean, adequate capacity 1 27. Approved thawing methods, frozen food storage 1 37. Equipment, utensils, and linens: storage and use 1 28. Food separated and protected from contamination 2 38. Adequate ventilation and lighting; designated areas, use 1 29. Washing fruits and vegetables 1 39. Thermometers provided and accurate 1 30. Toxic substances properly identified, stored, used 1 40. Wiping cloths: properly used and stored FOOD STORAGE / DISPLAY / SERVICE 1 41. Plumbing: properly installed, good repair 1 32. Consumer self-service 1 42. Refuse properly disposed; facilities maintained 1 V 1.21 2 4 2 1 OUT 45. Floors, walls, ceilings: good repair / fully enclosed 1  46. Floors, walls, and ceilings: clean 1 47. No unapproved private homes / living or sleeping quarters 1 SIGNS / REQUIREMENTS 48. Last inspection report available 49. Food Handler certifications available, current, and complete 1 50. Grade card and signs posted, visible COMPLIANCE AND ENFORCEMENT 1 1 4 PERMANENT FOOD FACILITIES PHYSICAL FACILITIES 31. Adequate food storage; food storage containers identified 33. Food properly labeled; honestly presented; menu labeling 2 VERMIN In OUT 4 LIQUID WASTE DISPOSAL 13. Food: unadulterated, no spoilage, no contamination SUPERVISION / PERSONAL CLEANLINESS 2 Water Temperature ºF 2 12. Returned and re-service of food 25. Person in charge present and performs duties, demostration of knowledge 4 WATER / HOT WATER PROTECTION FROM CONTAMINATION In 1 undercooked foods TIME AND TEMPERATURE RELATIONSHIPS N/A In 2 plan 2 N/O N/A 2 N/A 2 6. Adequate handwashing facilities supplied and accessible N/O 4 N/O CONSUMER ADVISORY In In OUT In PREVENTING CONTAMINATION BY HANDS N/O MAJ CONFORMANCE WITH APPROVED PROCEDURES N/O In COS 15. Food obtained from approved sources In 4 In In OUT = Out of compliance FOOD FROM APPROVED SOURCES EMPLOYEE HEALTH AND HYGIENIC PRACTICES In  N/A = Not applicable OUT 2 1. Food safety certification N/A  N/O = Not observed SCORE 99 43. Toilet facilities: properly constructed, supplied, cleaned 1 44. Premises; personal item storage and cleaning item storage 1 51. Plans approved / submitted 52. Permit available / current 53. Permit suspended / revoked 54. Voluntary condemnation 55. Impound DAIMLDEFE 9/17/2019 10:35 am Page 1 of 3 FOOD ESTABLISHMENT INSPECTION FORM FACILITY NAME MARCH MOUNTAIN HIGH SCHOOL DATE 9/17/2019 PERMIT # PR0003059 45. FLOORS, WALLS, CEILING: GOOD REPAIR / FULLY ENCLOSED POINTS 1 Inspector Comments: The floors, walls, ceilings of a food facility shall be an approved type, have durable, smooth, nonabsorbent, and washable surfaces, and shall be maintained in good repair. Observed damaged floor tiles throughout kitchen area. Repair/replace damaged floor tiles. Violation Description: The floors, walls, ceilings finishes must be of an approved material, durable, smooth, nonabsorbent, and easily cleanable. Food facilities shall be fully enclosed. (114143 (d), 114257, 114266, 114268, 114271, 114272) V 1.21 DAIMLDEFE 9/17/2019 10:35 am Page 2 of 3 FOOD ESTABLISHMENT INSPECTION FORM FACILITY NAME DATE MARCH MOUNTAIN HIGH SCHOOL 9/17/2019 PERMIT # PR0003059 Overall Inspection Comments This re-inspection was conducted due to the downgrade of the facility on 9-13-19. At this time, all violations from the previous inspection report have been corrected except for those listed above. "B" placard removed and "A" placard posted. Did you know that effective January 1, 2018, the California Health and Safety Code was amended to make it easier for food facilities to donate food? Please consider donating your excess food product to a local food bank, pantry, or soup kitchen. As a good faith food donor, you are protected from civil and criminal liability if the food product later causes harm to its recipient, unless the injury is a direct result of gross negligence or intentional misconduct in the preparation or handling of the donated food. See Section 171425 of the Civil Code and Sections 114432 to 114434 inclusive of the Health and Safety Code. For more information visit our website at www.rivcoeh.org. Signature Carol Bailey Shakeya Rhodes Person in Charge Environmental Health Specialist 09/17/2019 09/17/2019 V 1.21 DAIMLDEFE 9/17/2019 10:35 am Page 3 of 3 REASONS FOR IMMEDIATE CLOSURE PROPER FOOD STORAGE IN REFRIGERATORS AND - No foil or cardboard OF A FOOD FACILITY on shelves! Per California Health and Safety Code Section 114409 ?If any imminent health hazard is found, unless the hazard is immediately corrected, an enforcement of?cer may temporarily suspend the permit and Rea dy-to - order the food facility irrirnediately closed.? Food A food facility may be closed for any of the following reasons: Overflowing sewage (inside or outside the facility) No potable water No hot water No electricity Food Cooked FREEZERS 4. Rodent or insect infestation Any other conditions at the facility that may create an imminent public health risk In addition to the reasons above, Per California Heath and Safety Code Section 1 1441 1: ?The enforcement agency may, after providing opportunity for a hearing, modify, suspend, or revoke a permit for serious or repeated violations of any requirement of this part or for interference in the performance of the duty Of the enforcement of?cer.? Raw Meat, Raw Eggs (I IL Store cooked and ready?to?eat food above raw food to avoid cross?contamination. Keep all food covered to prevent contamination MANUAL SANITIZING OF EQUIPMENT AND UTENSILS PROPER COOLING OF FOOD IN YOUR FACILITY USING A THREE COMPARTMENT SINK 1. SCRAPE, clean, or soak items as necessary before washing. 2. WASH items in detergent and hot water of at least 10001:4 in the ?rst sink. 3. RINSE items in clear water in the second sink. 4. SANITIZE by submerging each item in a sanitizing solution in the third sink. Use one of the following sanitizing methods: Use one of the following methods to cool food properly: 100ppm of a chlorine based sanitizer for a minimum of 30 seconds in the solution Break large foods down into smaller portions and place in shallow pans no more 200ppm of a quaternary ammonium based sanitizer for a minimum of 60 seconds than 4 inches deep. Metal pans cool better than glass or plastic pans. in the solution Add ice as an ingredient to replace water used in the recipe. 25ppm of an iodine based sanitizer for a minimum of 60 seconds in the solution Place foods within an ice bath and frequently stir the foods to speed the cooling Water at a temperature of 17101: for a minimum of 50 seconds in solution process. 5. AIR DRY all items on the drain board. Loosely cover foods so that heat and steam can es cape during cooling Potentially hazardous foods should always be rapodly cooled. TIME IS THE KEY FACTOR IN PROPER COOLING 0 Foods must c001 from to in 2 hours or less 0 Foods must c001 from to in 4 hours or less Arrange containers within a refrigeration unit so that air can flow properly around containers. Use special equipment like chill paddles or blast chillers to rapidly bring down food temperature. Use an accurate thermometer to verify the food is being cooled within proper timeframes. I ISCRAPE ZWASH 3 RINSE 4 SANITIZE 5 PROPER FOOD THAWING METHODS . 1. Under refrigeration Ii 2. In a microwave oven on ?defrost? 5. Submerged under cold running water in an approved preparation sink for no longer than 2 hours 4. As part of the cooking process INTERNAL COOKING TEMPERATURES Use a probe thermometer to take internal cooking temperatures ads; . Eggs . Single Ground Poultry and gugtta??gs Cooked to Fish Piece Meat Meal and Stuffed Re? Order 12:3: 31:13 gg Sausage Meat 1 1 16 for 15 seconds for 15 seconds for 15 seconds for 15 seconds for 15 seconds for 15 seconds for 15 scoonds for 15 6 Foods FOOD .m H: - ALLERGENS. eated second 3 Food temperature cannot be felt use your probe thermometer! FOR QUESTIONS OR COMMENTS CONTACT YOUR LOCAL AREA OFFICE CORONA HEMET INDIO MURRIETA PALM SPRINGS RIVERSIDE 260 Broadway 2275 Main St #204 800 Sanderson Ave #200 477950 Arabia St 30135 Technology Dr #250 554 Paseo Dorotea 4065 County Circle Dr #104 CA 92225 Corona, CA 92882 Hemet, CA 92545 Indio, CA 92201 Murrieta, CA 92563 Palm Springs, CA 92264 Riverside, CA 92503 Phone 7609215090 Phone 951727379140 Phone 95177662824 Phone 760786378287 Phone 951746170284 Phone 76032071048 Phone 95135875172 Fax 76092175085 Fax 95152078319 Fax951776677874 Fax 76086378303 Fax 951746170245 Fax 76073201470 Fax 95173585017 DES-31 (REV 10? 8)