ROUTINE INSPECTION
Food is received from JLS Middle school and are then subject to time as a public health control or held in the reach-in cooler. Time and temperature at recorded when the food is received and logs are maintained per facility's SOPs. Leftover hot foods are discarded is 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 or hot foods on shared cart are discarded. Fruits with edible skin will be returned to JLS Middle School to be washed and reused. Non potentially hazardous prepackaged foods are returned to storage. Daily temperature logs for refrigeration units are maintained at the facility.
2 reported violations
- K07: Proper hot and cold holding temperatures
String cheese and cream cheese inside the upright reach-in cooler was measured at 48F. [CA] Potentially hazardous foods when cold holding shall be held at or below 41F. [CA] Staff had measured the temperature of the unit at 32F an hour ago and the food items were relocated into the milk cooler.
- K35: Equipment, utensils: Approved, in good repair, adequate capacity
Ambient temperature of the upright reach-in cooler is measured at 54F. [CA] Refrigeration units shall be capable of holding potentially hazardous foods at or below 41F.