þFailed ¨Closed ¨IHH State of Maine Health Inspection Report Page 1 of 4 No. of Risk Factor/Intervention Groups Out Establishment Name 1 0 Y ss 2496 No. of Repeat Risk Factor/Intervention Groups Out As Authorized by 22 MRSA REICHE ELEMENTARY SCHOOL Certified Food Protection Manager Date Time In Time Out 3/11/2015 12:30 PM 1:45 PM License Expiry Date/EST. ID# Address City Zip Code Telephone 9/27/2015 166 BRACKETT ST PORTLAND 04102-3825 207-874-8175 Owner Name Purpose of Inspection License Posted / 921 License Type MUN - SCHOOL FEEDING Circle designated compliance status (IN, OUT, N/O, N/A) for each numbered item IN=in compliance OUT=not in compliance N/O=not observed N/A=not applicable Compliance Status COS IN 2 3 IN IN 4 5 IN IN 6 IN Hands clean & properly washed 7 IN No bare hand contact with RTE foods or approved alternate method properly followed 8 IN Adequate handwashing facilities supplied & accessible Approved Source 9 IN Food obtained from approved source 11 IN IN 12 IN 13 14 IN IN 15 IN R Supervision PIC present, demonstrates knowledge, and performs duties Employee Health Management awareness; policy present Proper use of reporting, restriction & exclusion Good Hygienic Practices Proper eating, tasting, drinking, or tobacco use No discharge from eyes, nose, and mouth Preventing Contamination by Hands 1 10 Risk Category PORTLAND SUPT SCHOOL COMM Complaint Inspection Yes FOODBORNE ILLNESS RISK FACTORS AND PUBLIC HEALTH INTERVENTIONS High Mark"X" in appropriate box for COS and/or R COS=corrected on-site during inspection R=repeat violation Compliance Status Potentially Hazardous Food Time/Temperature 16 IN Proper cooking time & temperatures 17 IN Proper reheating procedures for hot holding 18 IN Proper cooling time & temperatures Proper hot holding temperatures 19 IN 20 21 IN IN OUT 22 COS R COS R Proper cold holding temperatures Proper date marking & disposition Time as a public health control: procedures & record Consumer Advisory 23 IN 24 IN 25 26 IN Consumer advisory provided for raw or undercooked foods Highly Susceptible Populations Pasteurized foods used; prohibited foods not offered Chemical Food received at proper temperature Food in good condition, safe, & unadulterated Required records available: shellstock tags parasite destruction IN Food additives: approved & properly used Toxic substances properly identified, stored & used Conformance with Approved Procedures 27 Protection from Contamination Food separated & protected Food-contact surfaces: cleaned and sanitized Proper disposition of returned, previously served, reconditioned, & unsafe food IN Risk Factors Compliance with variance, specialized process, & HACCP plan are improper practices or procedures identified as the most prevalent contributing factors of foodborne illness or injury. Public Health Interventions are control measures to prevent foodborne illness or injury. GOOD RETAIL PRACTICES Good Retail Practices are preventative measures to control the addition of pathogens, chemicals, and physical objects into foods. Mark "X" in box if numbered item is not in compliance Mark "X" in appropriate box for COS and/or R COS COS=corrected on-site during inspection R=repeat violation R Safe Food and Water Proper Use of Utensils 28 IN 29 IN Pasteurized eggs used where required Water & ice from approved source 41 IN In-use utensils: properly stored 30 IN Variance obtained for specialized processing methods 43 IN Single-use & single-service articles: properly stored & used Food Temperature Control 31 IN Proper cooling methods used; adequate equipment for temperature control 32 IN Plant food properly cooked for hot holding 42 IN Utensils, equipment, & linens: properly stored, dried, & handled 44 IN Gloves used properly Utensils, Equipment and Vending 45 IN Food & non-food contact surfaces cleanable, properly designed, constructed, & used 33 IN Approved thawing methods used 46 IN Warewashing facilities: installed, maintained, & used; test strips 34 IN Thermometers provided and accurate 47 X Food Identification 35 IN Food properly labeled; original container 48 IN Hot & cold water available; adequate pressure Prevention of Food Contamination Non-food contact surfaces clean Physical Facilities 36 IN Insects, rodents, & animals not present 49 IN Plumbing installed; proper backflow devices 50 IN Sewage & waste water properly disposed 37 X Contamination prevented during food preparation, storage & display 51 IN Toilet facilities: properly constructed, supplied, & cleaned 38 IN Personal cleanliness 52 IN Garbage & refuse properly disposed; facilities maintained 39 IN Wiping cloths: properly used & stored 53 IN Physical facilities installed, maintained, & clean 40 IN Washing fruits & vegetables 54 IN Adequate ventilation & lighting; designated areas used Date: 3/11/2015 Person in Charge (Signature) Health Inspector (Signature) HHE-600 Rev.01/07/10 Follow-up: þ YES ¨ NO Date of Follow-up: 3/20/2015 State of Maine Health Inspection Report Establishment Name As Authorized by 22 MRSA Page 2 of 4 Date ss 2496 3/11/2015 REICHE ELEMENTARY SCHOOL License Expiry Date/EST. ID# 9/27/2015 / 921 Address 166 BRACKETT ST City / State PORTLAND / ME Zip Code 04102-3825 Telephone 207-874-8175 Temperature Observations Location Handwash Person in Charge (Signature) Health Inspector (Signature) HHE-601(a)Rev.01/07/10 Temperature Notes 105F Date: 3/11/2015 State of Maine Health Inspection Report Page 3 of 4 Date Establishment Name REICHE ELEMENTARY SCHOOL License Expiry Date/EST. ID# 9/27/2015 / 921 Address 166 BRACKETT ST City / State PORTLAND Zip Code 04102-3825 ME Observations and Corrective Actions Violations cited in this report must be corrected within the time frames below, or as stated in sections 8-405.11 and 8-406.11 of the Food Code 22: 3-501.19.(A): C: No written procedures maintained or available at the facility for food to be held with time as the only control. INSPECTOR NOTES: Write standard operating procedure. 37: 3-306.11: C: Food on display not protected by packaging, service line, food guards, or display cases. INSPECTOR NOTES: Lower sneeze guard. 37: 3-306.13.(C): C: Self-service operation not being monitored. INSPECTOR NOTES: Dedicate a staff member to monitor. 47: 4-601.11.(C): C: Nonfood contact surfaces are not clean. INSPECTOR NOTES: Sanitize keypad as often as possible, at least between lunch times. Person in Charge (Signature) Date: 3/11/2015 Health Inspector (Signature) HHE-601(a)Rev.01/07/10 Page 3 of 4 3/11/2015 State of Maine Health Inspection Report Page 4 of 4 Date Establishment Name 3/11/2015 REICHE ELEMENTARY SCHOOL License Expiry Date/EST. ID# 9/27/2015 / 921 Address 166 BRACKETT ST City / State PORTLAND ME Zip Code 04102-3825 Inspection Notes Certified Food Protection Manager Unless directed otherwise, all Eating Establishments are required to submit a copy of their Certified Food Protection Manager (CFPM) certificate. A CFPM must be hired within 90 days of a new eating establishment opening or when a CFPM leaves employment. For a list of CFPM courses and trainers go to http://www.maine.gov/healthinspection/training.htm Please provide a copy of this certification(s) to your inspector Michael Russell by emailing to mar@portlandmaine.gov or faxing to 207-287-3165. A copy may also be sent to Carol Gott, Health Inspection Program, 286 Water St. 3rd Floor, Augusta, ME 04333 or carol.gott@maine.gov. Please include the name of your establishment and the establishment ID# with your certification(s). 2013 Maine Food Code Adoption The Maine Food Code was adopted in October of 2013. Please refer to our website for a copy, http://www.maine.gov/healthinspection. Following are a few of the major changes: " No Bare Hand Contact with Ready-To-Eat Food. Handlers are required to use gloves, utensils, deli papers, etc., to avoid bare hand contact with ready-to-eat food; " Establishments must have clean-up procedures for employees to follow following vomiting and diarrheal events; " Responsibilities of the person in charge for ill employees (exclusions and restrictions); and, " Date marking of Ready-to-eat potentially hazardous foods. Violation Correction Timeframe Critical violations should be corrected on site, but in any event, within 10 days. The licensee must contact the inspector when the critical violation has been addressed at 207-756-8008 or email at mar@portlandmaine.gov. Non-critical violations must be corrected within 30 days. Failure to satisfactorily correct these violations before the follow-up inspection may result in enforcement proceedings by the Department to include fines and penalties, which are outlined in Sections 7, 8 and 9 of the Rules Relating to the Administration and Enforcement of Establishments Licensed by the Health Inspection Program available at http://www.maine.gov/healthinspection. License renewals can be denied if violations are not corrected within the noted timeframes. C= Critical violation and NC= Non-critical violation "Critical violation" means a provision of the Food Code that, if in non-compliance, is more likely than other violations to contribute to food contamination, illness or environmental health hazard. Additional Inspection Fee License fees provide for two inspections per year. When additional inspections are required, the Department may charge an additional $100 fee to cover the costs of each additional inspection or visit. Document Retention/Posting Pursuant to the Maine Food Code, the establishment's current license must be displayed. In addition, a sign or placard must be posted in a conspicuous area notifying consumers that a copy of the most recent inspection report is available upon request. CFPM certificates must be posted in a conspicuous area and must be available to the Department upon request. Person in Charge (Signature) Date: 3/11/2015 Health Inspector (Signature) HHE-601(a)Rev.01/07/10 Page 4 of 4