SPRINGDALE PARK ELEMENTARY SCHOOL

Observed the lettuce and tomato prepared at 9:30 AM were tightly wrapped and stored in both the reach-in cooler and the front service cooler. CA: Discussed with the person in charge that for time/temperature control safety food, when placed in cooling or cold holding equipment, the containers in which the food is being cooled, should be loosely covered or left uncovered, provided they are protected from overhead contamination during the cooling period, to facilitate heat transfer from the food's surface. COS: Person in charge unwrapped the lettuce and tomato, placed the pans in the freezer for rapid cooling.

Observed one food employee wearing wrist watch and other employee was wearing two bracelets. Discussed with the person in charge that food employees may not wear jewelry including medical information jewelry on their arms and hands while preparing food except for a plain ring such as a wedding band.

Observed employee personal beverage stored on the prep top table next to food items used to prepare lunch. Discussed with the person in charge that employee Personal items must be stored in designated area. Beverage was removed

Observed Time/Temperature Control for Safety (TCS) foods held below 135F inside pass-thru warming cabinet. See asterisks in temperature log. Corrected-on-Site: TCS foods reheated to minimum 165F.

Observed condensation dripping onto boxes of food inside walk-in-cooler. CA: Food shall be protected from contamination.