CENTRAL KITCHEN @ CAMPBELL UNIFIED SCHOOL DISTRICT

*REPEAT VIOLATION* Hole/gap greater than 1/4 of an inch observed at the double door near dry storage area due to gaskets in poor repair. [CA]: Repair/replace gaskets and seal all holes/gaps to prevent entrance of vermin.

*REPEAT VIOLATION* Open bags of flour and bread crumbs observed at dry storage area. [CA]: All open bags of dry food shall be transferred or stored in food grade containers and covered with a fitted lid.

*REPEAT VIOLATION* Maximum water temperature at both 3 comp sinks and produce prep sinks measured between 110F - 113F. [CA]: Hot water shall be supplied at a minimum temperature of at least 120°F measured from the faucet throughout facility except at handwash sinks. Assess/adjust thermostat as needed.

*REPEAT VIOLATION* Open bags of flour observed at dry storage area. [CA]: All open bags of dry food shall be transferred or stored in food grade containers and covered with a fitted lid.

*REPEAT VIOLATION* Hole/gap greater than 1/4 of an inch observed at the double door near dry storage area due to gaskets in poor repair. [CA]: Repair/replace gaskets and seal all holes/gaps to prevent entrance of vermin.

Solution inside the sanitizing bucket at the cook line area was measured at 100 ppm. [CA]: Wiping cloths used for sanitizing work surfaces must be stored inside their sanitizer buckets containing at least 100ppm chlorine or 200ppm Quat sanitizer. Solution must be changed as frequently as needed.

*REPEAT VIOLATION* Facility missing testing methods to adequately measure applicable sanitization levels for high temperature dish machine. [CA]: Provide a testing method to test for high temperature dish machine. Ensure food contact surfaces reach at least 160F of high temperature sanitization at all times.

A can of garbanzo beans and enchilada sauce observed with minor dents. [CA]: Food shall be maintained in good condition at all times. Thoroughly inspect food and ensure packaging is not damaged. [COS]: PIC voluntarily discarded food items.

Maximum water temperature at 3 compartment sink near high temp dish machine measured at 115F. [CA]: Hot water shall be supplied at a minimum temperature of at least 120°F measured from the faucet throughout facility except at handwash sinks.

*REPEAT VIOLATION* Washed and wet plastic containers stacked on top of each other. [CA]: Equipment and utensils must be properly air dried after sanitizing and prior to stacking.

*REPEAT VIOLATION* Hole/gap greater than 1/4 of an inch observed at the double door near dry storage area due to gaskets in poor repair. [CA]: Repair/replace gaskets and seal all holes/gaps to prevent entrance of vermin

Open bags of oatmeal and flour observed at dry storage rack. [CA]: All open bags of dry food shall be transferred or stored in food grade containers and covered with a fitted lid.

Facility missing testing methods to adequately measure applicable sanitization levels for high temperature dish machine. [CA]: Provide a testing method to test for high temperature dish machine. Ensure food contact surfaces reach at least 160F of high temperature sanitization at all times.

All non-adjustable hand sinks did not provide 100F of warm water during inspection. [CA]: All non-adjustable hand sinks shall provide warm water of 100F - 108F at all times.

Washed and wet plastic containers stacked on top of each other. [CA]: Equipment and utensils must be properly air dried after sanitizing and prior to stacking.

Hole/gap greater than 1/4 of an inch observed at the double door near dry storage area due to gaskets in poor repair. [CA]: Repair/replace gaskets and seal all holes/gaps to prevent entrance of vermin.