MANUEL DEVARGAS SCHOOL

ROUTINE INSPECTION

Food is received prepackaged frozen or cold held from Cupertino School District Central Kitchen. Food is then reheated or cold served while remaining prepackaged. Leftover hot foods are discarded if not served during the lunch service. A shared cart is placed out during the lunch service for student to place and share unwanted food items. Open foods on shared cart are discarded; fruits with edible skin fruits are discarded or returned to central kitchen to be washed; Non potentially hazardous prepackaged foods are returned to storage. Daily temperature logs for refrigeration units are maintained at the facility.

ROUTINE INSPECTION

Food is received prepackaged frozen or cold held from Cupertino School District Central Kitchen. Food is then reheated or cold served while remaining prepackaged. Leftover hot foods are discarded if not served during the lunch service. A shared cart is placed out during the lunch service for student to place and share unwanted food items. Open foods on shared cart including unpackaged fruits with edible skin fruits will be discarded. Prepackaged non potentially hazardous foods are returned to proper storage. Daily temperature logs for refrigeration units are maintained at the facility.

ROUTINE INSPECTION

Food is received prepackaged frozen or cold held from Cupertino School District Central Kitchen. Food is then reheated or cold served while remaining prepackaged. Leftover hot foods are discarded if not served during the lunch service. A shared cart is placed out during the lunch service for student to place and share unwanted food items that are still prepackaged. Remaining items on the shared cart is discarded after the lunch service. Daily temperature logs for refrigeration units are maintained at the facility.

ROUTINE INSPECTION

Food is received prepackaged frozen or cold held from Cupertino School District Central Kitchen. Food is then reheated or cold served while remaining prepackaged. Leftover hot foods are discarded if not served during the lunch service. Facility maintains daily temperature logs for refrigeration units. Discussed proper self-service of fruits with consumable skin (i.e apples)