HENDERSON MILL ELEMENTARY

Observed queso in warmer cabinet and on front food service line hot-holding below 135F. COS: PIC discarded queso holding below 135F and reheated more queso for service. CA: 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. Discussed not leaving foods out of a temperature controlled unit for longer than needed so that temperatures of TCS foods do not go below 135F. Discussed placing queso in the bottom portion of the steam table versus on top so that the temperatures maintain 135F or above.

Observed gaskets on warming cabinet in disrepair and leaving gaps in door. CA: Equipment and utensils shall be designed and constructed to be durable and to retain their characteristic qualities under normal use conditions. PIC stated they are getting a new warmer cabinet but no expected date of arrival known. Suggested to replace gasket on current warmer cabinet until replacements arrives.

Observed one of the employee restrooms without a covered receptacle. CA: A toilet room used by females shall be provided with a covered receptacle for sanitary napkins.

Observed no receptacle in one of the employee restrooms. CA: If disposable towels are used at handwashing sinks, a waste receptacle shall be located at each handwashing sink or group of adjacent sinks.

Observed salads cold-holding above 41F on main buffet line. Temperature of salads were recorded at 34F prior to placing on buffet line. See temperature log.Discussed the use of ice baths and placing pans of salads inside cold well on main buffet line to maintain temperatures 41F or below. Unable to get second temperature due to all salads being served.

Observed expired food service permit posted in public view. Discussed posting the active food service permit in public view at all times.

Observed walls and floors inside walk in freezer doorway heavily accumulated with ice. Discussed cleaning.

Observed salads cold-holding above 41F on main buffet line. COS: employee placed salads in reach in freezer in between classes and salads cooled down to 41F. Discussed the use of ice baths and placing pans of salads inside cold well on main buffet line to maintain temperatures 41F or below.

Observed cheeseburgers in warmer cabinet hot-holding below 135F. COS: employee reheated cheeseburgers to at least 165F in oven.

Observed pans not being air-dried or adequately drained after cleaning and sanitizing. Discussed air drying of dishes before stacking.

Observed gaskets/seals on warming cabinet in disrepair leaving a gap at door and unable to maintain its original integrity. Discussed the repair/replacing of gaskets on warmer cabinet.

Observed 2 reach in coolers, 1 warmer cabinet and walk in freezer inoperable day of inspection. Discussed repairs of equipment to and that equipment shall be maintained in a state of repair and condition. The requirements specified under subsection (1) and (2) of the rule 1. materials 2. design and construction