CASTILLEJA SCHOOL

The sneeze guard frame at the kitchen cook line is in disrepair with peeling paint. [CA] Repaint or replace sneeze guard. Maintain equipment in good repair.

The two compartment sink adjacent to the cook line lacks a cold water supply. [CA] Repair cold water valve. An approved, adequate, protected, pressurized, potable supply of hot water and cold water shall be provided.

Measured the final hot water sanitizing rinse at 151 F at the warewashing machine. [CA] Adjust the warewashing machine so that it consistently holds the final hot water sanitizing rinse at 160 F or above during active use. Mechanical sanitization shall be accomplished in the final sanitizing rinse by achieving a utensil surface temperature of 160°F (or manufacturer's instruction). [COS] Machine let rest, final hot water rinse remeasured at 165 F.

Written procedures not available for utilizing TPHC at the service self ice well stations. [CA] Provide written procedures and time marking for PHFs utilizing time as a public health control (TPHC). Email inspector procedures for review and approval.

Measured milk at 55 F within the self service dispenser fridge. Door to the fridge was left open. PIC stated that door to the milk dispenser was opened during the breakfast service ( 1 hour prior). [CA] PHFs shall be held at 41°F or below or at 135°F or above. PHFs held for dispensing in serving lines and salad bars may be maintained above 41°F, but not above 45°F, during periods not to exceed 12 hours in any 24-hour period only if the unused portions are disposed of at or before the end of this 24-hour period. [COS] Door to the unit closed, ambient temp remeasured at 39 F.

Missing wall tiles above the ware washing machine drain board rinse sink to the right of the hand wash sink. [CA] Repair the wall with a durable, smooth, nonabsorbent, and easily cleanable surface.

Observed tomatoes stored on the 2 compartment warewashing sink drain board. [CA] Food preparation shall only occur in approved areas. Store and prepare foods within the dedicated food preparation sink.

Unable to review digital time log for PHF's at the salad bar subject to TPHC (measured above 50 F). [CA] When time only, rather than time and temperature is used as a public health control, PHFs shall be time marked to indicate when item is removed from temperature control, discarded if not consumed or served within 4 hours, and written procedures shall be readily available for review. Provide written procedures. [COS] Items manually logged at the time of inspection.