LOS GATOS HIGH SCHOOL

In the packaging storage room, by the entrance, observed a single dead oriental cockroach. [CA] Ensure facility is kept free of vermin. Clean and sanitize areas with activity. Contact pest control to provide service as necessary.

In the walk-in refrigerator, measured a large covered container of cooked macaroni cooling at 76F. [CA] Ensure potentially hazardous foods are 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 an ice bath, by adding ice, using shallow containers, separating food into smaller portion and/or using ice paddles. Leave containers of cooling food uncovered to allow heat to ventilate.

Observed the use of a disposable container for scooping oats. [CA] Ensure only approved scooping utensils with a handle are used for scooping dry food. Handle for scooping utensil shall be stored away from the food item to prevent possible contamination.

In the walk-in refrigerator, measured a large covered container of cooked ground beef cooling between 85F and 135F. Per operator, cooked ground beef stored from 10:30am. [CA] Ensure potentially hazardous food is 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 an ice bath, using shallow containers, separating food into smaller portions, using ice paddles, by adding ice, and/or using rapid cooling technology. [SA] Operator separated large container of cooked ground beef onto three baking sheets and moved into the walk-in refrigerator to facilitate RAPID cooling.

In the dry storage room, observed an open box of mashed potato flakes stored. [CA] Ensure all open food packages are transferred to food grade containers and covered with a fitted lid.

In the warewash room, at the warewash machine, measured chlorine sanitizer at 25 PPM. [CA] Ensure chlorine sanitizer at the warewash machine is maintained at 50 PPM to allow for proper cleaning and sanitizing of utensils and equipment.

In the walk-in refrigerator, measured a large covered container of ground beef 113F. Per operator, ground beef was prepared and placed in a container for cooling about 30 minutes prior, and stored outside of refrigeration prior to moving into refrigeration. [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 of the following methods: in an ice bath; by adding ice; using shallow containers; separated into smaller portions; using ice paddles; and/or using rapid cooling technology. [SA] Operator separated large container of ground beef into 3 shallow containers and placed in the walk-in freezer to facilitate RAPID cooling.

In the kitchen area, in the undercounter hot holding unit, measured black beans at 115F. In an upright hot holding unit, measured pepperoni pizza at 105F. Per operator, black beans stored for 3 hours, and pizza stored for 1.5 hours. [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 where food is time labeled/time logged when removed from temperature control, and served within 4 hours, or discard. [SA] Operator served black beans and pepperoni pizza by the end of lunch service at 12:45 and discarded all leftover food.

In the prep room, at the handwash station, observed a lack of paper towels at the paper towel dispenser. Handwash station and prep room was not in use during time of inspection. Observed nearby handwash stations available stocked with hand soap and paper towels. [CA] Ensure handwash stations are provided with hand soap and paper towels to allow for proper handwashing.

In the new dry storage rooms, observed unapproved floors, walls, and ceilings in the rooms. [CA] Ensure the dry storage rooms are installed with approved floors, walls, and ceilings that are smooth, durable, and easily cleanable.

Observed an unapproved portable handwash station installed in the prep/storage room. [CA] Ensure plans are submitted for all new equipment and additions to food prep areas.

In the break room area, in the two new dry storage rooms, observed open bags of dry food stored in the area. Dry storage room is currently installed with unapproved floors, walls. and ceilings. [CA] Ensure the unapproved dry storage rooms are only used to store prepackaged food. All open food shall be transferred to food grade containers and covered with a fitted lid. Move all open food to the approved food storage/food prep areas.

In the walk-in refrigerator, measured a covered container of cooked chicken cooling at 80F. Per operator, cooked chicken was removed from the warmer at 10:30 and placed in the walk-in refrigerator. [CA] Potentially hazardous foods shall be RAPIDLY cooled in uncovered shallow containers from 135F to 70F within 2 hours, and then from 70F to 41F within 4 hours. [COS] Operator placed cooked chicken on a baking tray and moved to the walk-in refrigerator to facilitate cooling.

In the storage room, observed two dead cockroaches on the ground. [CA] Ensure facility is kept free of vermin. Clean and sanitize all areas with activity. Contact pest control to provide service for the area.