HOMESTEAD HIGH SCHOOL - CAFETERIA

In dry storage room, boxed food items stored directly on the floor. [CA] Food shall be stored at least 6 inches above the floor to prevent contamination.

Utensil surface tenperature measured at 156F. [CA] Mechanical sanitization shall be accomplished in the final sanitizing rinse by achieving a utensil surface temperature of 160°F (or manufacturer's instruction).

In hot holding unit, egg sandwiches stored for less than 2 hours measured at 98F, manager stated they are kept under Time as Public Health Control (TPHC) and discarded within 4 hours. Time logs were not available for review. [CA] When time only, rather than time and temperature is used as a public health control, PHFs shall be time marked to indicate when item is removed from temperature control, discarded if not consumed or served within 4 hours, and written procedures shall be readily available for review. [COS] Food is marked to be discarded within 4 hours of removal from temperature control.

Testing equipment for high temp dishwasher not available. [CA] Testing equipment and materials shall be provided to adequately measure the applicable sanitization method used during manual or mechanical warewashing.

Multiple trays of cooked rice left to cool overnight inside the walk in were measured between 44F and 46F. [CA] After heating or hot holding, Potentially Hazardous Foods (PHFs) shall be cooled rapidly from 135°F to 70°F within 2 hours and from 70°F to 41°F within 4 hours. Approved cooling methods include: 1) Placing the food in shallow pans 2) Separating the food into thinner or smaller portions. 3) Using rapid cooling equipment (Ex. blast chiller) 4) Using containers that facilitate heat transfer (ex. stainless steel) 5) Adding ice as an ingredient. 6) Using ice paddles 7) Using an ice bath and stirring frequently 8) Accordance with a HACCP plan. Cooling foods shall have enough space around the containers for cold air to circulate, be loosely covered, or uncovered and stirred as frequently needed to evenly cool. [COS] Employees VC&D PHF.

Yogurt held inside the reach in refrigerator measured at 44F, per PIC it was just prepared less than 2 hours ago and stored there to cool. [CA] PHFs shall be held at 41°F or below or at 135°F or above.

Single use sanitary towels stored outside dispenser. [CA] Single-use sanitary towels shall be provided in dispensers; heated-air hand drying device may be substituted for single-use towels.

Measured yogurt parfait at 56F in 2 door reach in. Measured pre-cooked chicken pieces between 56-62F in walk in cooler. Manager stated chicken was left out during brunch period (30 min- 1 hr) [CA] Maintain potentially hazardous food 41F and below. Cool food rapidly down to 41F. [COS] Note: per manager leftover food is donated. If food is unable to maintain proper holding temperatures of 41F and below or 135F and above, food shall not be donated.

Observed employee eating inside the kitchen on a food prep counter. [CA] Employees shall eat/take breaks in designated areas away from food prep stations.