Carmel Elementary School

Observed milk in milk cooler being cold held above 41°F. Ambient temperature of unit was ~50°F. TCS foods must be cold held at 41°F or below. COS by moving milk to a different cooler. Milk was lower in temperature as it was recently brought out from walk-in.

Observed string cheese, salsa, and pre-portioned ranch on ice & ice packs being cold held above 41°F. Also observed milk in milk cooler being cold held at 46°F.Time/temperature control for safety (TCS) foods must be cold held at 41°F or below unless placed under a 4 hour time as a public health control procedure. COS by correcting ice bath and moving milk to cooler chest containing ice.

Please advise, ice packs are not are NOT an effective means of cold holding.

Observed pre-portioned corn and beans being hot held below 135°F. TCS foods must be hot held at 135°F or above. COS by discarding.

Observed yogurt and cheese sticks cold held at temperatures above 41°F. This was due to an improper ice bath. All time/temperature control for safety (TCS) items must be cold held at 41°F or below. COS by moving to walk in cooler to cool back down to 41°F. Health Authority demonstrated a proper ice bath to PIC.

Observed no time documentation for the salads held on the front food service line. These salads were 47-49°F. If using time as a public health control, there must be documentation on or near salads with the date, time brought out of temperature control, and time of discard. COS by moving salads to walk in cooler to cool back down to 41°F or below.

Observed door of warmer pass thru not properly closing. When door is slammed shut on serving side, it opens the door on the opposite side and is contributing to temperature abuse. Doors must be fixed to eliminate this issue.