GUNN HIGH SCHOOL

Unlabeled bulk ingredient in white container. [CA] Label bulk containers with ingredient name.

Measured covered container of black beans/corn ~4 inches high at 55F and chick peas in covered container in walk in at 52F, where both items were cooling from today. [CA] Cool food rapidly by leaving food uncovered and no more than 2 inches high in containers for solid foods. Locate on top shelf to cool quickly. [COS] Food was placed in shallow containers to cool down rapidly.

Water measured 113-118F in the 2 compartment preparation sink, 1 compartment preparation sink, and the 3 compartment sink. [CA] Hot water shall be supplied at a minimum temperature of at least 120°F measured from the faucet throughout facility except at handwash sinks.

Water measured at 117F at faucet of 3 compartment sink. [CA] Maintain a minimum of 120F water.

Observed ice scoop submerged in ice, where the handle was touching the ice. [CA] Store scoop on interior hook between uses. [COS]

Observed partially covered brown rice in container at 4 inches cooling inside walk in. [CA] Cool food rapidly by using shallow pans and no more than 2 inches for solid food or 4 inches for liquids and leave uncovered, stirring frequently. [COS] Rice was transferred to shallow pans.

Facility is operating out of a temporary food service area while main cafeteria is under construction. Limit menu to packaged food that requires reheating only where no food equipment is used. Currently Fletcher School picks up food equipment daily in the afternoon to be washed. Produce used such as lettuce and tomatoes are already pre-washed/pre-sliced. To continue current menu, provide a portable 3 compartment sink with prior approval for ware washing.

Hand sink in servery at 68F. [CA] Maintain a minimum water temperature of 100F and above.

Trash can found blocking the hand sink. [CA] Keep hand sink accessible at all times. [COS]