MURDOCK-PORTAL ELEMENTARY SCHOOL

ROUTINE INSPECTION

Food is received prepackaged frozen or cold held from Cupertino School District Central Kitchen. Food is then reheated or cold served while remaining prepackaged. Leftover hot foods are discarded if not served during the lunch service. A shared cart is placed out during the lunch service for student to place and share unwanted food items. Open or hot foods on shared cart are discarded; fruits with edible skin fruits are discarded or returned to central kitchen to be washed; Non potentially hazardous prepackaged foods are returned to storage. Daily temperature logs for refrigeration units are maintained at the facility.

ROUTINE INSPECTION

Food is received prepackaged frozen or cold held from Cupertino School District Central Kitchen. Food is then reheated or cold served while remaining prepackaged. Leftover hot foods are discarded if not served during the lunch service. A shared cart is placed out during the lunch service for student to place and share unwanted food items. Open foods on shared cart including fruits with edible skin will be discarded. Daily temperature logs for refrigeration units are maintained at the facility.

ROUTINE INSPECTION

Food is received prepackaged frozen or cold held from Cupertino School District Central Kitchen. Food is then reheated or cold served while remaining prepackaged. Leftover hot foods are discarded if not served during the lunch service. A shared cart is placed out during the lunch service for student to place and share unwanted food items such as fruits or other items that are still prepackaged. Remaining perishable foods on the shared cart is discarded after the lunch service, fruits such as apple may be returned to the central kitchen to be rewashed. Daily temperature logs for refrigeration units are maintained at the facility.

ROUTINE INSPECTION

Food is received prepackaged frozen or cold held from Cupertino School District Central Kitchen. Food is then reheated or cold served while remaining prepackaged. Leftover hot foods are discarded if not served during the lunch service. Facility maintains daily temperature logs for refrigeration units. Discussed proper self-service of fruits with consumable skin (i.e apples). Kitchen has a shared cart for students to put unused and unopened foods. Perishable items on the shared cart are discarded after the lunch service.