SCHOOL CATERERS @ CANYON HEIGHTS AC

1. Within the the storage room, multiple rodent droppings observed: -on floors underneath the storage racks -on containers of canned food and pre-packaged food items. Within the storage room, 1 dead cockroach obseved: on the floor on the right side of storage room Per PIC, pest control service is conducted through the school. No pest control report provided on site. Storage room is separated from the kitchen area with a door. No entry points observed between storage room and kitchen area. No other vermin activity observed in the kitchen area. No adulteration of food observed at the time. All opened bags of food are stored within food grade containers. 2. Photographs: Taken for documentation purposes. 3. Supervisor Notified: Calvin H. 4. Notification: The person in charge during inspection, Don, has been informed that the storage room must close immediately and shall not be used. [CA]: The premises of each food facility must be maintained free of vermin. [SA]: The facility is required to cease use of storage room immediately and it must remain closed until all corrective actions on the provided checklist are completed and approval from this department has been obtained. All food and food contact surfaces that are affected by the vermin activity within the storage room shall be cleaned and sanitized immediately and relocated to the kitchen. Requirements Prior Follow Up: 1. Email the signed and completed Reopening Checklist to the assigned inspector. 2. Submit a copy of the pest control report from a licensed provider.

Facility uses Time As Public Health (TPHC) procedures for all food items but curry with rice (measured at 104F within hot box) was not time marked. Curry with rice cooked approximately 40 minutes prior to measurement per PIC. [CA]: Properly implement time as a public health control by marking food to indicate 4 hour time limit when removed from temperature control. Food must be discarded if not consumed or served after the 4 hour time limit. [COS]: Curry with rice was time marked to be discarded on the 4th hour it was removed from temperature control.

*REPEAT VIOLATION* Washed and wet equipment stacked on top of each other at the equipment storage rack near 2 comp prep sink. [CA]: Equipment and utensils must be properly air dried after sanitizing and prior to stacking.

Washed and wet equipment stacked on top of each other at the equipment storage rack. [CA]: Equipment and utensils must be properly air dried after sanitizing and prior to stacking.

Potato and cauliflower dish and pizza located at hot box are part of the Time as a Public Health Control procedures but are not time marked. [CA]: Properly implement TPHC by marking food to indicate 4 hour time limit when removed from temperature control. Food must be discarded if not consumed or served after the 4 hour time limit. [COS]: Employee filled out TPHC log during inspection.

Back door propped open. No active delivery observed. [CA]: When there is no active delivery, facility shall be fully enclosed at all times to prevent vermin entrance and harborage. [COS]: Specialist instructed staff to close the door.

REPEAT VIOLATION Multiple opened bags of food stored at dry storage area. [CA]: Ensure all opened bags of dry food are immediately transferred to food grade containers or stored in food grade containers and covered with a fitted lid.

REPEAT VIOLATION Maximum water temperature at 3 compartment sink next to hand sink measured at 107F. [CA]: Hot water shall be supplied at a minimum temperature of at least 120°F measured from the faucet throughout facility except at handwash sinks. Repair/assess water heater as needed.