CHERRY CHASE SCHOOL

The following PHFs were measured at improper holding temperatures: Held inside the hot box : Beef patties (111F) Held on serving station at room temperature : falafel wraps (50F), dipping sauce (46F) [CA] PHFs shall be held at 41°F or below or at 135°F or above. [COS] PHFs will be served within 4 hours of removal from temperature control, leftovers are discarded.

Hand sink water measured less than 100F. [CA] Handwashing facilities shall be equipped to provide minimum 100°F water under pressure for a minimum of 15 seconds.

Dumplings held inside steam table measured at 116F. PIC stated PHFs were reheated from a frozen state to at least 165F about an hour ago and were placed in the steam table for hot holding. Water at the steam table measured at 170F. [CA] PHFs shall be held at 41°F or below or at 135°F or above. [COS] PHFs were reheated and served immediately.

Observed drain line from prep sink inside floor sink [CA] - Food preparation sink shall discharge liquid waste by means of indirect waste pipes into a floor sink or other approved type of receptor equipped with a minimum 1" air gap. There is only a spray nozzle at 3-compartment sink, no gooseneck faucet. Wash and sanitizer compartment are filled from Ecolab dispensers [CA] - Provide a gooseneck faucet that can reach all three compartments of the 3-comp sink.

Warm water peaked at 83F at handwash sink in kitchen and in employee restroom [CA] - Ensure warm water is provided at minimum 100F to all handwash sinks.

Permit to operate expired on 8/31/2024. [CA] - Facility shall not operate without a valid permit. Your balance due is $ 899.00. Payment must be made to DEH at the address at the top of this report or via our website at www.Ehinfo.org.