ST FRANCIS HIGH SCHOOL - MAIN KITCHEN

Water temperature at the men's restroom sink measured at 66F. [CA] Handwashing facilities shall be equipped to provide minimum 100°F water under pressure for a minimum of 15 seconds.

Boxed food stored directly on the floor inside the walk in freezer. [CA] Food shall be stored at least 6 inches above the floor to prevent contamination.

PHFs at service line kept on TPHC lacked record keeping for when the food was removed from temperature control. Only cooking logs were provided. [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.

Inside the walk in cooler: black refuse bags used to cover pizza dough. [CA] Discontinue the use of refuse bags in direct contact with food, use approved food grade material.[COS]

Measured water at 84F for women's employee restroom hand sink. [CA] Maintain a minimum of 100F. [COS]

Lack of temperature measuring device for the high temp dishwasher. [CA] Provide an irreversible registering temperature indicator to test unit daily.

Found microgreens in refrigerator by student servery [CA] - Prohibited foods (sprouts, raw foods etc) may not be offered in licensed health care facilities or public/ private schools. [SA] - Microgreens relocated to faculty refrigerator.