St. Cyril School Kitchen

Rice was being cooked in a rice cooker beside the hand sink, creating a risk of contamination., , Ensure food and all equipment used to handle food are stored away from hand sinks.

Staff was not using the Sanitizer cycle when operating the mechanical dishwasher in the foods room. , , Please use the sanitizer cycle to ensure equipment used for food handling is effectively cleaned.

1.A bin full of sports equipment (basketballs and soccer balls) was being stored in the cantina where food prep occurs., , Please ensure the sports equipment and other non-food items are being stored separately from food and food prep areas., , 2. A container of sour cream with a small serving spoon was a part of the self-serve condiments during the hot lunch. Open containers should be away from students to prevent contamination. , , Please ensure open containers like sour cream are not a part of the self-serve section and served by a staff member or volunteer instead.

The spoon used for rice cooking was being left out at room temperature between use. , , If utensils used to mix high risk foods are being used for more than 2 hours, ensure they are either stored 60C and above, 4C and lower, washed after use, or replaced during use.