JOHN F KENNEDY MIDDLE SCHOOL

Observed a case of buttermilk stored on the floor in the walk-in refrigerator. [CA] Ensure all food is stored at least 6" off the floor on approved shelving.

At the 3 compartment sink, measured chlorine sanitizer at 50 PPM for manual warewashing. [CA] Ensure chlorine sanitizer is maintained at 100PPM for manual warewashing to allow for proper cleaning and sanitizing of utensils and equipment. [COS] Operator added chlorine and adjusted chlorine sanitizer. Remeasured at 100 PPM.

Observed the window service counter is kept open during non-service hours, and the back door into the kitchen/refrigeration storage area is propped open. [CA] Ensure all entrances and windows into the facility are kept closed to prevent an entrance for vermin.

Observed large covered pot of garbanzo beans cooling at 125F in the walk-in refrigerator. [CA] Potentially hazardous foods shall be RAPIDLY cooled from 135F to 70F within 2 hours, and then from 70F to 41F within 4 hours. Cooling shall be facilitated by one or more of the following methods: in shallow containers; by adding ice; using an ice paddle; using an ice bath; separated into smaller portions; and/or using rapid cooling technology. [COS] Operator removed garbanzo beans from pot and placed in a strainer with cold water. Remeasured at 75F when moved to refrigeration and left uncovered to continue cooling. For the cooking and cooling process currently conducted, provide addition of materials for cooling such as ice machine for ice, and/or ice paddles for cooling liquids/soups/sauces.