HYDE JUNIOR HIGH SCHOOL

ROUTINE INSPECTION

Per PIC, leftover hot foods are discarded if not served during the meal service. A shared table with ice is placed out during meal services for students to place and share unwanted food items. Per PIC, all items from the shared table with the exception of fruits are discarded at the end of the meal period. Fruits are inspected and returned to the kitchen to be rewashed. Facility maintains daily temperature logs for all refrigeration units and have logs for cooking and reheating of food. Observed that facility is in the process of adding a walk-in cooler (area is fenced off). The addition of a walk-in cooler is required to be reviewed and approved by this department's Plan Check - ensure that plans are submitted prior to installation. Additional information on submittal can be located at www.ehinfo.org.

ROUTINE INSPECTION

Per PIC, leftover hot foods are discarded if not served during the lunch service. A share table with ice is placed out during meal services for students to place and share unwanted food items. Per PIC, all items from the share table with the exception of fruits are discarded at the end of the meal period. Fruit are returned to the kitchen to be rewashed. Facility maintains daily temperature logs for all refrigeration units and logs and logs for cooking/reheating logs.

ROUTINE INSPECTION

Per PIC, leftover hot foods are dicarded if not served during the lunch service. Facility maintains daily temperature logs for all refrigeration units and log for cooking/reheating temperatures. A share table with ice is also placed out during meal service for students to place and share unwanted food items. Per PIC, the hot foods on the shared table are discarded after the meal service while prepackaged non potentially hazardous foods and fruits may be returned and rewashed.

ROUTINE INSPECTION

Leftover hot foods are discarded if not served during the lunch service. Facility maintains daily temperature logs for refrigeration units, cooking temperature log is also maintained. Discussed proper self-service of fruits with consumable skin (i.e apples) At time of inspection, one upright reach-in cooler had an ambient temperature measured at 48F. Operator was already aware of the issue and unit was not in use with any potentially hazardous foods.