BETHUNE MIDDLE SCHOOL

Hot TCS foods (chicken, broccoli/cheese) not held at or above 135° F.

COS: Chicken was reconditioned to be safe by cooking up to 165° F due to being within two (2) hours of placing in hot hold. Broccoli/cheese mixes were moved to proof warmer to hold over 135° F as it was functioning properly and the broccoli/cheese mix had just been made.

CA: This is a recurring issue. The hot hold units either need to be serviced to work properly or replace them with working units immediately.

TCS foods out of manufacturer's packaging not labeled with name of food in walk-in-freezer.

CA: CFSM to ensure all employees are properly labeling TCS foods, including the CFSM.

Small amount of condensate dripping from blower onto a tray above food due to improper functioning of the unit and/or the condensate not being disposed of via a drain.

CA: Condensate drainage and other non-sewage liquids and rainwater shall be drained from point of discharge to disposal according to law. Food from holding unit was removed and placed into the walk-in-cooler.

Hot hold warmers not holding consistent temperatures due to doors not staying sealed when shut and/or not functioning properly.

CA: Repair or replace gasket seals or replace units immediately.

Observed mold growing on the wall of the walk-in-cooler.

CA: The physical facilities shall be cleaned as often as necessary to keep them clean and by methods that prevent contamination of food products.

Cooked vegetables not held at 135 degrees Fahrenheit or above. Green beans temped at 117° F for unspecified amount of time in hot holding unit and a kitchen employee dipped up green beans from the steamer to serve but the steamer was turned off, those temped at 109° F.

PIC stated that they take trays of food out of temperature control and place them on the front serving counter for students to grab. Any that are leftover, they place back into hot holding.

COS: Charlton EH ordered the out of temperature foods to be discarded and to cease returning out of temperature foods to hot holding. Only take out what is needed to serve the students and any leftover servings must be discarded. All foods that are in hot holding must be 135° F or higher. Charlton EH witnessed the destruction of the unsafe foods and then discussed proper hot holding temperature and processes with the PIC.

No Certified Food Manager for establishment.

CA: Obtain a CFSM by 11 Sept 2025.

The most current inspection report was not displayed. Instead, the inspection from March of 2024 was displayed showing a grade of "A" instead of the current "B".

CA: PIC to replace with new inspection report.

Reach-in-cooler (RIC) cabinets leaking condensation that is being collected in a tray above foods that is manually removed by kitchen staff.

CA: These RICs must be connected to a drain line to dispose of condensate properly to prevent food contamination or they must be repaired/replaced with equipment that is functioning properly.

Observed dented cans (x3) with damaged seals.

COS: CFSM moved cans to vendor return area.

No approval of time as public health control procedures before implementation, no time marking recorded, no temperatures recorded.

CA: CFSM will implement TPHC procedures that Charlton EH will review on 20 Feb 2025.

Observed multiple leaks from the hood vent system leaking water onto the electrical boxes located on the floor behind the ovens, steamers, and stoves. Observed leaks near food service line and other places in the kitchen.

CA: Charlton EH ordered that the equipment is not to be used until the leak is rerouted or fixed. Facility maintenance was called and looked at it and will implement a catch pan to route water to a floor drain. Charlton EH will reinspect 20 Feb 2025.

Leaking water was not over any food prep areas. The food service lines were able to be moved to prevent water from dripping on them.

Observed potentially hazardous food (milk) cold held at greater than 41 degrees Fahrenheit (temped at 47° F).

COS: CFSM discarded all milk and juice in reach-in-cooler (RIC).

Observed time and temperature controlled for safety foods (TCS) not hot held at 135° F or higher. Pasta and yams were temped at 111° F).

COS: CFSM removed all foods from hot holding unit and reheated them to 165° F.

Observed bathroom doors left open other than during cleaning or maintenance.

COS: Charlton EH instructed CFSM that the bathroom door must remain closed even when not in use.

Inconsistent date marking: some prepared foods were not marked with date of preparation or date for disposal.

Found four cans with damage including at seals not held in designated area for damaged cans. COS: moved to damaged cans area.

Observed a package of raw bacon on a shelf above tea urns. COS: bacon moved to a lower shelf.

Inspector observed a couple of food preps with no hair restraint being worn. CA: Told PIC that all food preps must have a hair restraint.

Observed an ice scoop inside of the falling ice bin. CA: PIC removed ice scoop and placed on a clean pan above machine and also talked to facilities to have a device installed to hang the ice scoop on the outside of the machine.