FLAT ROCK ELEMENTARY

Observed utensils being sanitized at 4 compartment sink with 0ppm sanitizer. COS sanitizer solution was remade to 300ppm quat and utensils resubmerged in solution. CA. A chemical sanitizer used in a sanitizing solution for a manual or mechanical operation at contact times shall be used in accordance with the Environmental Protection Agency (EPA)-registered label use instructions.

Observed cloths in sanitizer bucket with no sanitizer reading. Cloths in-use for wiping counters and other equipment surfaces shall be held between uses in a chemical sanitizer solution. COS sanitizer solutions were remade to a concentration of 300ppm quat.

Observed portion sized cups of salsa on single serving tray with a discard date that had passed. COS. items were discarded.

Observed handwash sink by back exit door constantly running. CA. A plumbing system shall be repaired according to law and maintained in good repair.

Observed chicken wraps on both lines with any means of temperature control, above 41F.

Explained to CFSM: The food shall have an initial temperature of 41°F (5°C) or less when removed from temperature control and the food temperature may not exceed 70°F (21°C) within a maximum time period of 6 hours;

The food shall be monitored (with the use of time-temperature log sheets) to ensure the warmest portion of the food does not exceed 70°F (21°C) during the 6-hour period, unless an ambient air temperature is maintained that ensures the food does not exceed 70°F (21°C) during the 6-hour holding period.

Observed cloths in sanitizer bucket with no sanitizer reading. Cloths in-use for wiping counters and other equipment surfaces shall be held between uses in a chemical sanitizer solution. COS sanitizer solutions were remade to a concentration of 300ppm quat.

Observed salads on both serving lines, without any means of temperature control, above 41°F.

Explained to CFSM: The food shall have an initial temperature of 41°F (5°C) or less when removed from temperature control and the food temperature may not exceed 70°F (21°C) within a maximum time period of 6 hours; P

The food shall be monitored to ensure the warmest portion of the food does not exceed 70°F (21°C) during the 6-hour period, unless an ambient air temperature is maintained that ensures the food does not exceed 70°F (21°C) during the 6-hour holding period.

Observed milk in both front holding coolers at 41F and below. Observed salads on both serving lines not cold holding at 41F and below. COS All foods were moved to walk in freezer to rapidly cool.

Observed cheeseburgers on both serving lines and reach in hot holding unit not holding at 135F or above. COS Cheeseburgers were placed in oven to reheat.