REDWOOD MIDDLE SCHOOL

In the food service area, in the hot holding unit, measured pepperoni pizza at 124F. Per operator, pepperoni pizza received from vendor about 30 minutes prior. [CA] Ensure potentially hazardous foods are held hot at 135F and above to prevent bacterial growth. Potentially hazardous foods that cannot be maintained by temperature shall be maintained by time. Potentially hazardous foods maintained by time shall be time labeled when removed from temperature control and served within 4 hours or discard. [SA] Operator to serve pizzas by end of lunch service at 12:40pm, within 4 hours from when received from vendor. Vendor to start time marking/time logging when pizzas are removed from temperature control to ensure completion of food service within 4 hours.

Observed three packages of sliced ham thawing on the counter-top by the 2 compartment prep sink. [CA] Ensure frozen potentially hazardous foods are properly thawed using one of the following methods: in refrigeration, under cold running water, in the microwave followed by immediate preparation, or as a part of the cooking process.

Observed the door sweep for the back door/gate is not adequately installed to prevent an entrance for vermin. [CA] Ensure the door sweep is installed to the back door/gate where it meets the ground to prevent an entrance for vermin.

Observed construction occurring in the serving area of the facility. Temporary serving area has been moved to the cafeteria/auditorium adjacent to the serving area. Per operator, new equipment may be installed to the area as a part of renovation. [CA] Ensure any addition of new equipment or change to the layout of the serving area is reviewed through plan check. Submit plans to plan check department for review.

In the hot holding unit, measured two containers of non-reheated gyro meat in water at 122F. Per operator, gyro meat was placed in water and stored in the hot holding unit as a part of the preparation process. [CA] Ensure potentially hazardous foods are held cold at 41F or below or held hot at 135F and above. [COS] Operator removed gyro meat from the hot holding unit, and placed in the oven to reheat to 165F. Discontinue the improper holding temperature process in preparation of gyro meat.