CRITTENDEN SCHOOL

Observed a gap of larger than 1/4 inch below the rear door into the storage room. [CA] Eliminate gap greater than 1/4" to prevent the entrance and harborage of vermin. Note: remove old/unused refrigerators from behind the kitchen.

Observed the FRP wall panels to be in disrepair beside the walk in freezer and in the hall leading to the back door. [CA] Repair the wall with a durable, smooth, nonabsorbent, and easily cleanable surface.

Measured cream cheese at 49 F to 55 F within pans at the serving line refrigerator (lower ambient temperature of the unit measured at 40 F). PIC stated that the cream cheese was removed from the walk in fridge 30 min to 1 hour prior. [CA] PHFs shall be held at 41°F or below or at 135°F or above. [COS] Cream cheese relocated to the walk in refrigerator to be cooled to and held at 41 F or below.

Personal jacket stored on a rack used for dry food storage within the dry storage room. [CA] No person shall store clothing or personal effects in any area used for the storage and preparation of food or food contact surfaces.

Measured chicken salad at 55 F, ham sandwich at 52 F, ranch dressing at 51 F and yogurt parfait cups at 52 F within the serving line chest refrigerator. Cook stated that the items were placed within the unit 30 minutes to 2 hours prior. Measured hamburgers at 113 F and chicken sandwiches at 116 F within the serving line upright warmer. Cook stated that the items were removed from cooking 30 minutes prior. [CA] PHFs shall be held at 41°F or below or at 135°F or above. [COS] Items placed on time as a public health control with a discard time of less than 4 hours after being removed from temperature control. Recommend utilizing TPHC for PHF's held at the serving line. Submit TPHC procedures for review and approval.

Measured soup at 140 F within a covered pitcher in the two door upright refrigerator. [CA] When cooling PHF's, food may be left uncovered or loosely covered to allow rapid cooling.

Observed dead cockroaches on sticky trap below the warewashing machine. [CA] Clean and sanitize area of dead cockroaches or old droppings.

Raw shell eggs stored above ready to eat cheese within the walk in refrigerator. [CA] All food shall be separated and protected from cross-contamination. Store all raw meat or other raw products of animal origin below ready-to-eat food items.

Measured cooked pasta at 82 F within a deep plastic container in the walk in fridge. PIC stated that the pasta was removed from cooking 45 minutes prior. [CA] 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. [COS] Pasta placed within an ice bath to allow for rapid cooling.

Observed raw shell eggs stored above RTE foods within the walk in refrigerator. [CA] All food shall be separated and protected from cross-contamination. Store all raw meat or other raw products of animal origin below ready-to-eat food items.

Observed dead oriental cockroaches on various sticky traps throughout the facility. No live vermin observed at the time of inspection. [CA] The premises of each food facility shall be kept free of vermin. Replace sticky traps as needed. Reviewed facilities pest control service reports.

Observed the rear door to the dry storage room left open. [CA] Keep back door closed at all times to prevent the entrance and harborage of vermin. Observed misaligned door sweeps at the exit door adjacent to the employee restroom. [CA] Eliminate gap greater than 1/4" to prevent the entrance and harborage of vermin. Personal lunch is stored next to customer foods within the 2 door upright fridge. Personal jackets hanging on the storage shelf within the dry storage room. [CA] No person shall store clothing or personal effects in any area used for the storage and preparation of food or food contact surfaces.