MONTA VISTA HIGH SCHOOL

[REPEAT VIOLATION] In the kitchen area, on the counter-top, measured various pizzas between 119F and 122F. In the upright hot holding unit, measured various pizzas at 125F. Per operator, pizza was delivered at 10:50am and served at 12:50pm for lunch service. [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 control shall be time labeled/time logged when removed from temperature control, and served within 4 hours or discard. [SA] Operator served pizzas by 1:15pm, within 4 hours from when delivered to the facility. Operator to contact pizza facility operator that prepares pizzas that are delivered to school, and to ensure pizzas are time and temperature logged when prepared at the facility. Discussed with operator that pizza facility shall not start preparation of pizzas unless they are able to meet the 4 hour limitations under TPHC requirements.

At the warewash machine, measured hot water sanitizing at 153.9F. [CA] Ensure hot water used for sanitizing is provided at a minimum of 160F to allow for proper cleaning and sanitizing of utensils and equipment. Operator to contact for service of warewash machine.

In the kitchen area, in the hot holding units, measured cheese and pepperoni pizza between 100F and 116F. Per operator, cheese and pepperoni pizzas delivered about 40 minutes prior and to be served by end of lunch service 2:00pm. [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 control shall be time labeled/time logged when removed from temperature control, and served within 4 hours or discard. [SA] Operator to serve cheese and pepperoni pizzas by 2:00pm, within 4 hours from when delivered. Operator to contact pizza facility operator that prepares pizzas that are delivered to school, and to ensure pizzas are time and temperature logged when prepared at the facility. Discussed with operator that pizza facility shall not start preparation of pizzas until 10:00am, to meet the 4 hour limitation under TPHC requirements.

Observed rodent droppings on the right side of the dish rack in the warewash area. [CA] Ensure facility is kept free of vermin to prevent possible contamination of food.

At the salad bar, measured edamame at 48F. Per operator, edamame stored at the salad bar for about 30 minutes. [CA] Ensure potentially hazardous foods are held cold at 41F or below.