Crawford County Primary School

EHS observed ice leakage onto boxes in the back.

Packaged food may not be stored in direct contact with ice or water if the food is subject to the entry of water because of the nature of its packaging, wrapping, or container or positioning in the ice or water.

C/A: PIC was informed that ice leakage needs to be cleaned off of the boxes and compressor may need to be repaired.

EHS observed boxes on the floor of the WIF.

Food shall be protected from contamination by storing the food:

(i) In a clean, dry location;

(ii) Where it is not exposed to splash, dust, or other contamination; and

(iii) At least 6 inches (15 cm) above the floor.

C/A: PIC was informed that boxes must be stored at least 6" off of the ground to prevent contamination and allow complete cleaning of the facility.

Observed employee plating green beans in the kitchen prep area while wearing a watch. Except for a plain ring such as a wedding band food employees may not wear jewelry including medical information jewelry on their arms and hands while preparing food. This includes watches as well. Employee was coached and the watch was removed.

Observed dark colored spills on 3 of the walls in the dry storage room. The physical facilities shall be cleaned as often as necessary to keep them clean and by methods that prevent contamination of food products. Have the walls cleaned by Sept 19th.

Observed the dishmachine temperature at the plate after final rinse was 156F.The at plate temp after wash rinse sanitize in a hot water sanitizing machine is to be no less than 160F. Staff will wash and rinse using the dishmachine and will sanitize in sanitizing section of the Pot Sink with the chemical sanitizer being at the proper concentration. Have Dishmachine checked and operating by 2/24/25

Observed the VTM was in operable and still sitting in the kitchen. Any equipment that is not operable is to be removed from the kitchen. This is to prevent the equipment from becoming a harborage for pests. Manager will put in a request for its removal from the kitchen.

Observed several items within reach in cooler next to ice machine above 41F.

-Ranch: 43F -Salad: 46F -Ambient 44F -Honey Mustard 44F

Noticed that machine has time struggling to lower temperatures. Gauge shows the unit go from 42F - 40F when opened, but inside the temperatures do not align

511-6-1.04(6)(f) - Time/Temperature Control for Safety; Cold Holding (P) (f) Time/Temperature Control for Safety Food, Hot and Cold Holding. Except during preparation, cooking, or cooling, or when time is used as the public health control, time/temperature control for safety food shall be maintained at 41°F (5°C) or below or 135°F (57°C) or above, except that roasts cooked to a temperature and for a time specified in subsection (5)(a)2 of this Rule and reheated using the same temperature and time conditions as cooking may be held at a temperature of 130°F (54°C) or above. P

Corrective action: Spoke to PIC that unit needs to be either replaced or temperature needs to be set lower to compensate for opening. Items that have been inside machine for more that 4 hours were discarded the rest placed inside walk in cooler.

Observed reach in cooler at front food service showing temperatures of 43F.

511-6-1.05(6)(q)1&3 - Good Repair & Calibration (C) (q) Good Repair and Calibration.

1. Utensils shall be maintained in a state of repair or condition that complies with the requirements specified under subsections (1) and (2) of this Rule or shall be discarded.
2. Ambient air temperature, water pressure, and water temperature measuring devices shall be maintained in good repair and be accurate within the intended range of use.

Corrective action: Had all TCS foods removed from machine. Spoke to PIC to have it checked. If the machine temperatures is due to constant opening and closing, recommended to PIC not to place tcs foods until time of serving.

Observed sliced meat being thawed in the rinse section of the three compartment sink at 77F.

511-6-1.04(6)(c) - Thawing (C) (c) Thawing. Except as specified in paragraph 4 of this subsection, time/temperature control for safety food shall be thawed:

1. Under refrigeration that maintains the food temperature at 41°F (5°C) or less; or

2. Completely submerged under running water:

(i) At a water temperature of 70°F (21°C) or below,

(ii) With sufficient water velocity to agitate and float off loose particles in an overflow, and

(iii) For a period of time that does not allow thawed portions of ready-to-eat food to rise above 41°F (5°C), or

(iv) For a period of time that does not allow thawed portions of a raw animal food requiring cooking to be above 41°F (5°C), for more than 4 hours including:

(I) The time the food is exposed to the running water and the time needed for preparation for cooking, or

(II) The time it takes under refrigeration to lower the food temperature to 41°F (5°C);

3. As part of a cooking process if the food that is frozen is:

(i) Cooked as specified under subsections (5)(a)1 or 2 or (5)(b) of this Rule, or

(ii) Thawed in a microwave oven and immediately transferred to conventional cooking equipment, with no interruption in the process; or

4. Using any procedure if a portion of frozen ready-to-eat food is thawed and prepared for immediate service in response to an individual consumer's order.

5. Reduced oxygen packaged fish that bears a label indicating that it is to be kept frozen until time of use shall be removed from the reduced oxygen environment:

(i) Prior to its thawing under refrigeration that maintains the food temperature at 41°F (5°C) or less; or

(ii) Prior to, or immediately upon completion of its thawing, using procedures to completely submerge in running water as specified in paragraph 2 of this subsection.

Corrective action: Had meat moved to the wash section of the three compartment sink and temperature lowered to 70F.