JANE LATHROP STANFORD MIDDLE SCHOOL

Measured spaghetti and red sauce at 60 F within a 6 inch covered pan in the walk in refrigerator. Cook stated that the spaghetti was removed from cooking 3 hours prior. Measured quesadillas at 49 F and plated spaghetti meals at 55 F within closed stored boxes in the walk in refrigerator. [CA] Keep storage box doors open while foods within them are cooling. Properly store cooling foods in such a way to allow proper air flow. After heating or hot holding, Potentially Hazardous Foods (PHFs) shall be cooled rapidly from 135°F to 70°F within 2 hours and from 70°F to 41°F within 4 hours. Approved cooling methods include: 1) Placing the food in shallow pans 2) Separating the food into thinner or smaller portions. 3) Using rapid cooling equipment (Ex. blast chiller) 4) Using containers that facilitate heat transfer (ex. stainless steel) 5) Adding ice as an ingredient. 6) Using ice paddles 7) Using an ice bath and stirring frequently 8) Accordance with a HACCP plan. Cooling foods shall have enough space around the containers for cold air to circulate, be loosely covered, or uncovered and stirred as frequently needed to evenly cool.

Observed the use of cardboard boxes to line shelves within the dry storage room. [CA] Discontinue the use of cardboard boxes to line shelves/flooring, use approved equipment made of materials that is easily cleanable, durable, smooth, and nonabsorbent.

Facility installed the following new equipment: 1. Two unventilated counter top Accutemp Evolution boiler-free steamers within the kitchen 2. Ice machine adjacent to the walk in refrigerator [CA] A person proposing to build or remodel a food facility shall submit plans and specifications for review and shall receive plan approval prior to starting any new construction or remodeling. Contact DEH at 408-918-3400 or at www.ehinfo.org to obtain plan check requirements.

The ice machine drain line extends directly into the floor sink. [CA] All equipment that discharges liquid waste shall be drained by means of indirect waste pipes, and all wastes drained by them shall discharge through an airgap into a floor sink or other approved type of receptor.

The sanitizer at the 3 compartment sink has been changed to sink and surface lactic acid sanitizer. [CA] Testing equipment and materials shall be provided to adequately measure the applicable sanitation method used during manual or mechanical warewashing. Ensure sanitizer dispenser has been recalibrated to dispense lactic acid sanitizer.

Chicken sandwiches, chicken bowls and salads (measured <135 and >41 F ) at the serving line subject to TPHC were not logged on the Time as a Public Health Control log. Employee stated that the PHF's were removed from temperature control less than 15 minutes prior. [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. [COS] PHF's logged on the TPHC written log.

Measured the chlorine concentration at 25 ppm within the warewashing machine during active use. [CA] Maintain chlorine in mechanical warewash machine at 50 PPM. Manually sanitize wares within the 3 compartment sink with 200ppm quat until the warewashing machine concentration has been adjusted.