CEDAR GROVE ELEMENTARY SCHOOL

Observed food handling employee wearing a wrist watch.

COS employee remove watch and washed hands.

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.

Observed reach in warmer cabinet unable to remain closed unless it is locked. Unit must be repaired to avoid temperature issues.

Observed food contact surfaces (pans) unclean to sight and touch.

COS pans were rewashed at the 3 compartment sink.

Observed hand washing sink (next to ice machine) with a maximum temperature of 75ºF.

A handwashing sink shall be equipped to provide tempered water at a temperature of at least 85ºF (29.4 ºC) through a mixing valve or combination faucet. Pf

Observed two pans of quinoa and 1 pan of peas/carrots mix, tightly wrapped and cooling at room temperature. COS food items were unwrapped, placed into shallow pans, and placed in the walk in freezer to cool.

When foods go below 135 degrees Fahrenheit, active cooling must take place.

Observed ice being dumped in front food serving hand sink. Hand sinks may only be used for hand washing purposes.

Observed 3 hand sinks not achieving 100ºF (38ºC).

A handwashing sink shall be equipped to provide tempered water at a temperature of at least 100ºF (38ºC) through a mixing valve or combination faucet.

Observed thermometers, being used to take temperature of food at front steam table, being stored in a container reading 100ppm Quat. COS sanitizer re-made now reading 200ppm Quat.

Observed food, on front serving line, stored directly next to hand sink with no splash guard in between. Facility has a splash guard that was broken, advised not to use hand sink until a splash guard is re-installed.

Food must be stored: (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.

Observed leaking pipe underneath the two compartment prep sink in main kitchen.

Observed pans of chicken drumsticks and thighs, stored in warmer cabinet, not hot holding at 135°F (57°C) or above. COS chicken was placed in oven to reheat.

Observed a cart of bread stored directly next to hand sink with no means of splash prevention (splash guard). COS bread was relocated.

Food must be stored: (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.

Observed two buckets containing wiping cloths with no sanitizer residual. COS buckets were remade now reading 200-300ppm Quat.