AGNEW ELEMENTARY SCHOOL

Bag of brown rice and bag of flour maintained open in the dry storage room. [CA] Store open bulk foods in approved NSF containers with tight fitting lids to prevent contamination.

*REPEAT VIOLATION* Facility could not provide a method for measuring the high temperature sanitizing rinse in the mechanical dishwasher. [CA] Testing equipment and materials shall be provided to adequately measure the applicable sanitization method used during manual or mechanical warewashing.

Cheese pizza measured 118F while maintained in the left-side upright warmer at the center of the kitchen. Cheese pizza measured 117F while maintained in the right-side upright warmer at the center of the kitchen. Per staff, cheese pizza was delivered from "Tasty Subs and Pizza" at 9:00 AM this morning. Staff provided dated invoice. Per staff, the cheese pizza is baked fresh every morning, maintained hot at the pizza place, and then placed into insulated bags and delivered. It is then maintained in the upright warmers and then served until the end of lunch, at 12:35PM. Pizzas remeasured 121F in both warmers after 45 minutes had elapsed. [CA] Potentially hazardous foods shall be held at 41F or below, or at 135F or above to prevent the growth of bacteria. [SA] Cheese pizza to be served or else discarded by the end of lunch, at 12:35PM. *Note: If pizza is not able to be held at 135F or above, strongly recommend using time as a public health control (4-hour rule) for pizzas that are delivered going forward. 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. *Recommend using a time log for cheese pizzas, with the time they initially leave temperature control at the pizza production location marked as start time, and the time they are to be served or else discarded (4-hour from the initial) marked as the end time. Ensure that written procedures for TPHC are available for review on-site at all times.

Handwash sink next the dishwashing area lacked paper towels. *Note: Additional, properly stocked handwash station located nearby [CA] Single-use sanitary towels shall be provided in dispensers; heated-air hand drying device may be substituted for single-use towels.

*REPEAT VIOLATION* Facility could not provide a valid food safety certificate. Facility could not provide any valid food handler cards. [CA] Food facilities that prepare, handle, or serve non-prepackaged potentially hazard foods shall have a valid Food Safety Certificate available for review at all times. Each food handler shall maintain a valid food handler card for the duration of his or her employment as food handler. A valid food handler card shall be provided within 30 days of after the date of hire.

Quaternary ammonium sanitizer measured 0 ppm when dispensed at the three compartment sink. No active warewashing in progress. Quaternary ammonium sanitizer measured 0 ppm in all wiping cloth buckets. Bottle of quaternary ammonium sanitizer observed tilted at a 45 degree angle, with the feed line not immersed in the sanitizer. Upon correction and re-insertion of the feed-line, sanitizer is only occasionally able to be dispensed at less than 100 ppm as evidenced by sporadic peristaltic action in the sanitizer feed line. [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. Maintain chemical solution for manual warewashing at 100 ppm (1Tbs of bleach (5.25%)/gal of water) for chlorine and 200 ppm (1 tbs of quaternary ammonium (10%)/2 gal of water) for quaternary ammonium. *Note: High temperature mechanical dish machine is properly functional.

Hot water peaked at 118F from both faucets at the three compartment sink, then dropped to 101F and maintained. This was repeated multiple times. [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.

Facility could not provide a valid food safety certificate. Per staff, they have recently undergone a change in staffing, and the kitchen staff is currently in the process of obtaining a food safety certificate. [CA] Food facilities that prepare, handle, or serve non-prepackaged potentially hazard foods shall have a valid Food Safety Certificate available for review at all times.

Three dead german cockroaches observed in the sticky trap on the floor underneath the Irinox warmer. *No other evidence of cockroaches observed* [CA] Clean and sanitize area of dead cockroaches or old droppings. Work with pest control to prevent and/or eliminate the presence of cockroaches within the food facility. [COS] Sticky trap discarded.

Facility lacks a method for testing the high temperature sanitizing rinse in the mechanical dishwasher. [CA] Testing equipment and materials shall be provided to adequately measure the applicable sanitization method used during manual or mechanical warewashing.

Measured hot water at 108F maximum at one compartment sink and 111F maximum at two compartment sink. [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.