KELLEY LAKE SCHOOL

Observed condensation from the reach in cooler dripping directly into a tray of mixed fruit. Fruit was discarded and a tray was placed on the top shelf to catch condensation.

Unit must be repaired.

Food must be stored: -In a clean, dry location; -Where it is not exposed to splash, dust, or other contamination; and -At least 6 inches (15 cm) above the floor.

Observed leak at the two compartment prep sink.

Observed a box of bananas stored directly on the floor inside dry storage room. CA: food must be stored at minimum 6 inches above the floor.

COS bananas moved to shelf.

Observed pan liners stored under paper towels used for hand washing. CA: liners must be stored in an area where they are not exposed to splash or any other source of contamination.

COS liners moved away from paper towels.

Observed sweet potatoes on front steam table not hot holding at 135°F (57°C) or above. COS sweet potatoes were removed and replaced by reheated sweet potatoes.

Facility does not have a designated certified food safety manager. School is currently being managed by a neighboring CFSM. The school must obtain a designated CFSM within 30 days.

At least one employee that has supervisory and management responsibility and the authority to direct and control food preparation and service shall be a certified food safety manager who has shown proficiency of required information through passing a test that is part of an accredited program that conforms to the national standards for organizations that certify individuals. Certified Food Safety Managers must be designated to one food service establishment only and maintain and renew certification in accordance with the requirements of the examination taken.

Observed leak from the pipe at the food prep sink.

Facility does not have a designated certified food safety manager. School is currently being managed by a neighboring CFSM. The school must obtain a designated CFSM within 30 days.

At least one employee that has supervisory and management responsibility and the authority to direct and control food preparation and service shall be a certified food safety manager who has shown proficiency of required information through passing a test that is part of an accredited program that conforms to the national standards for organizations that certify individuals. Certified Food Safety Managers must be designated to one food service establishment only and maintain and renew certification in accordance with the requirements of the examination taken.

Observed leak from the pipe at the food prep sink.

Observed leak from the pipe at the food prep sink.