HARKER ACADEMY KITCHEN

In the upright hot holding cabinet and steam table, measured cooked pasta and chicken from 108-113F (see measured observations). Per PIC, foods were cooked less than 2 hours prior to temperature measurement. [CA] Potentially Hazardous Foods shall be kept at 41F or below or 135F or above. [SA] Per PIC, foods will be served within the next 2 hours (or within 4 hours from time of initial cooking). The temperature of the units shall be turned up.

Observed a couple of flies throughout the kitchen and warewashing areas. Per PIC, facility receives weekly pest control services. [CA] The premises of a food facility shall be maintained free of vermin.

In bulk ingredient bins, observed scoop handles stored in direct contact with food. [CA] Scoop handles shall be stored in such a way that the handle does not come in direct contact with food to prevent contamination.

KNIFES WERE STORED IN A SPACE BETWEEN TABLES. [CA] Store knifes where a space/storage area can get clean and sanitize. [COS] Knifes were taken to a dish machine for cleaning.

Food kept in the three door hot holding is as followed: Chicken wings 120F, Mac & Cheese 125F. Ambient temperature of the unit is 136F. [CA] PHFs shall be held at 41°F or below or at 135°F or above. Repair or replace the three door hot holding unit.

Walk in refrigeration fan guards have dust debris on them. [CA] Clean walk in refrigeration fan guards to keep it clean and maintained.