JOAQUIN MILLER JR HIGH SCHOOL

ROUTINE INSPECTION

At time of inspection, hot foods were prepared within the last hour. Food are subject to be discarded if not served by the end of the meal period at 1 PM. A temperature and time log is maintained for the food before it is placed into the warmer. A shared cart is available during the meal period for students to share unwanted items. Hot foods and opened foods on the shared cart are discarded at the end of the meal period. Prepackaged nonpotentially hazardous foods are returned to the kitchen. Fruits are rewashed. Temperature logs for each refrigeration unit is also maintained.

ROUTINE INSPECTION

At time of inspection, hot foods are prepared at the facility and will be discarded if not served by the end of the meal period at 1 PM. The temperature and time that the food was reheated/cooked are maintained on a log. Facility also maintains daily temperature logs for all refrigeration units. A shared cart is available during the meal period for students to share unopened foods. Hot foods on the shared cart are discarded at the end of the meal period. Prepackaged foods are returned to the kitchen, and fruits are rewashed.

ROUTINE INSPECTION

At time of inspection, hot foods were prepared by 9:35AM and will be discarded if not served by the end of the meal period at 1 PM. The temperature and time that the food was reheated/cooked are maintained on a log. Facility also maintains daily temperature logs for all refrigeration units. A shared cart is available during the meal period for students to share unopened foods. Hot foods on the shared cart are discarded at the end of the meal period. Prepackaged foods are returned to the kitchen, and fruits are rewashed. Discussed with operator the use of cooking/reheating equipment under the ventilation hood.

ROUTINE INSPECTION

Leftover hot foods are discarded if not served during the lunch service. Facility maintains daily temperature logs for refrigeration units, cooking temperature log is also maintained. Discussed proper self-service of fruits with consumable skin (i.e apples) Kitchen has a shared cart for students to put unused and unopened foods. Perishable items on the shared cart are discarded after the lunch service.