CREATIVE MONTESSORI SCHOOL health score and inspection history

4-302.12(B); 4-302.13 (A) Provide a readily available temperature measuring device with a suitable small-diameter probe that is designed to measure the temperature of thin foods such as chicken patties and nuggets; and, for manual warewashing, to measure washing and sanitizing temperatures./ Neither of the two digital-type probe thermometers provided are working: provide at least one, working probe food thermometer (ex: digital-type) for these applications.

JCDH 2.1 Register all Certified Food Safety Managers with JCDH and maintain the appropriate card in a readily accessible location./ CFSM on duty with no documentation of registration of her certification with JCDH.

3-501.16(A)(1) Maintain TCS food at 135 F or above./ Meatball sandwiches in the hot food holding cabinet measured 118F-122F and were reheated during the inspection. Use the food thermometer provided and verify that food measures 135F> after further preparation at ambient temperature following cooking or heating, such as assembling meatball sandwiches. Take corrective action as necessary before loading the prepared food into hot holding equipment.

4-501.114, 4-703.11 Sanitize utensils with quaternary ammonia at a concentration specified by manufacturer for at least 30 seconds./ Sanitizing solution in the 3-compartment sink tested negative for quaternary ammonia on multiple, repeated tests of the solution using two separate test kits, and following repeated draws from the automatic dispenser. The supply tubing was in place in the bulk chemical; however, air bubbles were visible in the tubing and remained static on each draw on the dispenser. The solution was remixed manually per product label instructions and the washed-rinsed utensils were sanitized at 200ppm QA>30 seconds.

Cease wearing jewelry on the arms and hands (other than a plain ring) while preparing food./ Foodhandlers with wristwear.