Creekland Middle School

Observed dish machine temping 119°F, then 148°F, then 160°F after being ran several times. Dish machine has been used to clean dishes all morning. For proper heat sanitation, the dish machine must reach at least 160°F at plate level. Must ensure dish machine is at least 160°F before use. Must also address low pressure. This was mentioned last inspection.

Observed mold-like accumulation inside ice machine. Food contact surfaces shall be cleaned at a rate that precludes soil accumulation. Health Authority suggests at least monthly, sooner if needed. Must empty out ice and clean inside of ice machine within 72 hours.

Observed tubs of ranch held on an improper ice bath near kitchen entry temping above 41°F. All time/temperature for safety (TCS) foods must be cold held at 41°F or below. A proper ice bath must completely submerge the product, and be roughly 80% ice and 20% water. COS by adding ice to one and moving the other ranch into the walk in cooler.

Observed TCS foods in cooler pass-thru being cold held above 41°F. Ambient temperature of cooler was 48.4°F. TCS foods must be cold held at 41°F or below. COS by moving food to a different unit.

Observed cheese on ice being cold held above 41°F due to improper ice bath. Pan holding cheese was sitting on top of ice as opposed to being surrounded by ice on all sides. COS by moving to cooler.