FLIK @ ARCHBISHOP MITTY HIGH SCHOOL

One dead adult cockroach observed under the ice machine. [CA] Facility shall be kept free of vermin and vermin debris. Clean and sanitize affected area. Did not observed signs of vermin elsewhere in the facility.

Commercial tilt skillet is stored partially outside the ventialtion hood. [CA] Ensure cooking equipment are within a 6 inch overhang of the ventilation hood to ensure it can adequately capture heat, grease, vapors, and smoke.

Hole observed on the wall inside the dry storage room. [CA] Seal and eliminate any gaps, crevices, holes, or openings on walls that may be used as harborage for vermin.

The bottom shelf of a shelving unit located in the dry storage room is mounted less than 6 inches from the ground. [CA] Ensure there is a minimum 6 inch clearance between the bottom shelf used for food storage and the ground to ensure there is adequate space for ease of regular cleaning.

Pressurized cylinders are not securely fastened to a rigid structure.[CA] Pressurized cylinders shall be securely fastened to a rigid surface.

Tray of shakes observed thawing at room temperature inside the dry storage room. [CA] Frozen potentially hazardous food shall only be thawed in one of the following ways: 1) under refrigeration that maintains the food temperature at 41°F or below, 2) completely submerged under potable running water for a period not to exceed two hours at a water temperature of 70°F or below, and with sufficient water velocity to agitate and flush off loose particles into the sink drain, 3) in a microwave oven if immediately followed by immediate preparation, 4) as part of a cooking process. [COS] Employee relocated the items into the walk-in cooler.

Single-use utensils placed out for consumer self-service are not properly stored where the end that is used in direct contact with foods is exposed. [CA] Utensils placed out for consumer self-service shall be stored in a manner where the end that directly contacts food is protected from contamination. [COS] Employee placed the utensils into a container with only the handle of the utensil is exposed.

Cooked chicken inside the warmer unit is measured at 113F. Per employee, the chicken was cooked in the morning, used to make burritos, and returned to holding. [CA] Potentially hazardous foods that is hot holding shall be held at or above 135F. [COS] Employee reheated the chicken to 165F.

Chlorine sanitizer at the dishwasher is measured at 0 ppm. [CA] Maintain chlorine in mechanical warewash machine at 50 PPM. [SA] Employees will complete the sanitizing step using the three compartment sink.

1) White and black mold like substance observed on the inside panel of the ice machine. [CA] Frequently clean and sanitize the inside panels of the ice machine. 2) Quat sanitizer for the three compartment sink is measured at 100 ppm. [CA] Manual sanitization shall be accomplished in the final sanitizing rinse by contacting a chlorine solution of 100 PPM concentration for at least 30 seconds or by contacting a quaternary ammonium solution of 200 PPM concentration for at least 60 seconds.

Quat sanitizer in sanitizer bucket for towels is measured at 100 ppm. [CA] Wiping towels shall be stored in sanitizing solution of an approved concentration when not in use (100 ppm - chlorine, 200 ppm - quaternary ammonium).

Prepackaged salad observed to be missing ingredients on label. [CA] Food prepackaged in a food facility shall bear a label with the following: 1) common name of the food, 2) list of ingredients in descending order of predominance by weight, 3) quantity of contents, 4) name and place of business of the manufacturer, packer, or distributor.

Beef measured to be 116F in hot box next to back door to kitchen. [CA] Maintain beef at 135F and above. [COS] Beef was reheated with sauce in oven to 165F for service.