LIVE OAK HIGH SCHOOL

Observed potentially hazardous foods that measured in the temperature danger zone located in the walk-in cooler (roast beef sandwich 49F). Per PIC, the sandwiches are on the service line for less than an hour and can be potentially on the service line for 3 different days. [CA] Keep PHFs temperature (135F or above or 41F or below) or time controlled (maximum 4 hours in the temperature danger zone and then must be discarded). Food preparation allows PHFs to be out of temperature control for a maximum of 2 cummulative hours.

Observed potentially hazardous foods that measured in the temperature danger zone located on a food prep surface (croissant sandwich 60F). Per PIC, the sandwiches were put out around 12:35. Logs were filled out with the temperature but not the time. [CA] Ensure all PHFs subject to time control are marked or logged with the time they were removed from temperature control. Food must be discarded within 4 hours of that start time. [COS] PIC time marked the food during time of inspection.

Observed missing ceiling tile near the dry storage room. [cA] Replace ceiling panel.

Final rinse temp in hi temp warewash machine measured at 153F. [CA] Ensure water temperature for final rinse temp reaches 160F.

Observed dead cockroaches in trap near back door in dry storage room. [CA] Ensure facility is free of vermin; recommend placing monitoring traps throughout facility and working with professional pest control.

Observed potentially hazardous foods that measured in the temperature danger zone located on a food prep surface at the service line (milk 46F). [CA] Ensure PHFs are properly cold held at 41F or below OR hot held at 135F or above.