Susie King Taylor Community School

Observed multiple food items, including sauces (soy sauce, vinegar, mayonnaise, creamy Caesar dressing) and a bag of parmesan cheese, with date marking exceeding the allowable 7-day limit. Specifically, soy sauce and vinegar containers were marked with 02/13/2025, parmesan cheese was expired as of January 2025, and three containers of creamy Caesar dressing were marked with an opening date of 03/18/2026, exceeding the 7-day hold time.

(CA/COS): Person in Charge (PIC) discarded all expired food items during the inspection.

(RCA): Ready-to-eat, time/temperature control for safety (TCS) foods shall be properly date marked, with the day the original container is opened counted as Day 1. The date marking may not exceed 7 days, including the day of preparation or opening, or the manufacturer’s use-by date—whichever occurs first.

Observed food stored on the line and in the warmer cabinets holding below 135F (chicken tenders and corn).

RCA: Food items are to be discarded after the lunch period, which lasts less than 4 hours. Facility does not cook or prepare food. Food is transported from Hubert Middle School. Advised staff to keep items wrapped and covered in the warmers in between lunches to help with holding temperatures.

Time/temperature control for safety food shall be maintained at 135°F (57°C) or above.

Observed build-up at the top of the baffle of the ice machine.

RCA: PIC shall empty ice machine, wash, rinse and sanitize the ice machine. (a) Equipment, Food-Contact Surfaces, and Utensils.

1. Equipment food-contact surfaces and utensils shall be clean to sight and touch.

Observed straws and single service containers on the floor.

RCA: PIC shall place all single use items at least 6 inches off the floor. (e) Equipment, Utensils, Linens, and Single-Service and Single-Use Articles.

1. Except as specified in paragraph 4 of this subsection, cleaned equipment and utensils, laundered linens, and single-service and single-use articles shall be stored: (i) In a clean, dry location; (ii) Where they are not exposed to splash, dust, or other contamination; and (iii) At least 6 inches (15 centimeters) above the floor.