Flat Rock Middle School

Observed cold TCS items (potato salad) that was held above 41 F; PIC states that they intended to put this on time, however, potato salad is not an item included on their time as a public health control plan and no time was marked for these items. COS. Items placed into a cooler at this time and to be discarded after service. Code: TCS food that uses cold holding as a control for safety shall be held at 41 F or below.

Observed that the facility had hot TCS food stored below 135 F (BBQ Chicken, lil' smokies); BBQ chicken is on the facilities time as a public health control plan, however, the facility was intending to keep it hot and did not have the BBQ chicken tracked/marked for time as a public health control as it was not just the BBQ on the line that was out of temperature, the BBQ chicken in the warming cabinet under the steam table was not hot either. The lil' smokies are not on the time as a public health control plan and should be maintained above 135 F. COS. Items to be discarded at the end of service. Code: TCS food that uses hot holding as a control for safety shall be held at 135 F or higher.

Observed that the facility has a written time as a public health control plan that includes salad and the salad was intended to be held on time, however, the time for the salads are not being marked/tracked; PIC states that they had not filled the log out yet. COS. Items to be discarded after service; discussed ensuring that items are temped when they are placed out and that the time is recorded. Code: When using time as a public health control, there shall be a written plan, the plan shall be followed, and items shall be appropriately time marked/tracked.

Observed that the hand sink in the main kitchen area closest to the serving lines did not have hot water. Code: Hand sinks shall be installed/equipped with hot and cold water that can be tempered to at least 85 F.

Observed that opened manufactured TCS food (turkey for sandwhiches) was being marked with a discard date of 8 days. COS. Dates corrected; discussed with the PIC that while items are good for 7 days, you only add 6 days since the day of preparation counts as the first day. CA: Prepared TCS food and opened manufactured TCS food shall be date marked with the date of preparation, the date of discard, or both, however, the method of date marking shall remain consistent; items shall be date marked to be held no longer than 7 days with the day of preparation being day 1.

Observed that prepared TCS food was being marked with a discard date of 8 days. COS. Dates corrected and employees trained on proper date marking. CA: Food held longer than 24 hours shall be date marked with the day of preparation, the day of discard, or both, but the method of marking shall remain consistent, and they shall not be kept for longer than 7 days with the day of prep being day 1.