SILVER OAK ELEMENTARY SCHOOL

ROUTINE INSPECTION

Note: Food safety manager certificate: Lorie Wilson - 5/25/2028 2. The school receives its food products from the Evergreen School District Central Kitchen, reheat and serve. Any leftover is discarded after shift. According to the employee, hot food products are delivered cold and stored on the hot holding unit for couple of hours until they are used instead of reheating them on the food products on the upright turbo chef oven. Any left over food products are discarded after the shift is over. 3. The two compartment warewash sink is being used for utensil wash, food preparation, and handwashing. To prevent possible contamination, installing a designated handwash station next to the existing two compartment warewash sink is highly recommended. 4. According to USDA regulation, schools serving lunch through the School Lunch program must have a written HACCP plan in place. Please keep a copy in the cafeteria. 5. No violations were observed during the time of this inspection.

ROUTINE INSPECTION

Note: Food safety manager certificate: Esmeralda Barajas - 3/7/2029 2. The school receives its food products from the Evergreen School District Central Kitchen, reheat and serve. Any leftover is discarded after shift. According to the employee, hot food products are delivered cold and stored on the hot holding unit for couple of hours until they are used instead of reheating them on the food products on the upright turbo chef oven. Any left over food products are discarded after the shift is over. 3. The two compartment warewash sink is being used for utensil wash, food preparation, and handwashing. To prevent possible contamination, installing a designated handwash station next to the existing two compartment warewash sink is highly recommended. 4. According to USDA regulation, schools serving lunch through the School Lunch program must have a written HACCP plan in place. Please keep a copy in the cafeteria. 5. No violations were observed during the time of this inspection.

ROUTINE INSPECTION

Note: Food safety manager certificate: Manjeet Saini - 10/10/2029 2. The school receives its food products from the Evergreen School District Central Kitchen, reheat and serve. Any leftover is discarded after shift. According to the employee, hot food products are delivered cold and stored on the hot holding unit for couple of hours until they are used instead of reheating them on the food products on the upright turbo chef oven. Any left over food products are discarded after the shift is over. 3. The two compartment warewash sink is being used for utensil wash, food preparation, and handwashing. To prevent possible contamination, installing a designated handwash station next to the existing two compartment warewash sink is highly recommended. 4. According to USDA, schools serving lunch through the School Lunch program must have a written HACCP plan in place. Please keep a copy in the cafeteria.

ROUTINE INSPECTION

Note: Food safety manager certificate: Manjeet Saini - 10/10/2024 2. The school receives its food products from the Evergreen School District Central Kitchen, reheat and serve. Any leftover is discarded after shift. 3. The two compartment warewash sink is being used for utensil wash, food preparation, and handwashing. To prevent possible contamination, installing a designated handwash station next to the existing two compartment warewash sink is highly recommended. 4. According to USDA, schools serving lunch through the School Lunch program must have a written HACCP plan in place. Please keep a copy in the cafeteria.