3717-1-02.4(A) / Person in charge: assignment of responsibility.
Critical There was no person in charge present in the food facility during inspection. Observed need for school staff to be trained. Observed need for caterer staff to be retrained, focus on hot/cold holding practices, safe reheating to 165 F and correct make up water temperature of sanitizer water in sink/buckets. Measured 110 F in sink and 95 F in buvcket. Shared magnetic food safety magnets.
To minimize the risk of contamination, the license holder shall be the person responsible for the FSO or RFE, or may be the person in charge, or shall designate a person in charge and shall ensure that a person in charge with applicable knowledge is present during all hours of operation.
3717-1-03.4(F)(1) / Time/temperature controlled for safety food - hot and cold holding.
Critical TCS foods were not being held at the proper temperature. Observed one of two hot holding foods arrived at 117 F (sliced ham). The Mac & Cheese was 153 F. Observed hot holding equipment not ready ahead of time (caterer turns it on at receitp). Observed temperature logs between caterer and school not filled out for 5/11, 5/12 and 5/13 at time of inspection. See corrective measures below.
To prevent the growth of pathogens, except during preparation, cooking, or cooling, or when time is used as a public health control, TCS food shall be held at 135°F or above (except that roasts cooked using time and temperature parameters in 3717-1-03.3 may be held at 130° F), or at 41°F or less. Staff doing safe reheating of ham slices to 165 F. School staff to preheat hot holding equipment ahead of use. Both Caterer and School staff to fill out, verify and monitor temperature logs.
3717-1-04.6(B) / Sanitizing frequency of utensils and food-contact surfaces
Critical Corrected During Inspection Utensils and food-contact surfaces of equipment were not sanitized at the required frequency. Observed probing thermometer technique where thermometer's probe is not sanitized prior to use.
To prevent pathogen growth, utensils and food-contact surfaces of equipment shall be sanitized before use and after cleaning.
3717-1-04.6(B) / Sanitizing frequency of utensils and food-contact surfaces
Critical Corrected During Inspection Utensils and food-contact surfaces of equipment were not sanitized at the required frequency. Observed hot water make up in kitchen (3 compartment sink) at 110 F and no measureable chlorine. Want to monitor throughout its life and always have 50 ppm to 100 ppm chlorine
To prevent pathogen growth, utensils and food-contact surfaces of equipment shall be sanitized before use and after cleaning.