|
19
|
0
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16 (A)(1) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold HoldingFacility shall ensure all hot time/temperature control for safety foods (TCS) are maintained 135F or above. Observed one pan of pasta at 120 F. CDI- reheated to 194 F. |
|
35
|
0
|
Food properly labeled: original container |
No |
No
|
No |
3-602.11 Food Labels All packaged foods available to the public to access without assistance shall meet FDA labeling requirements. CDI- The CMSS is currently working with MCHD to address and resolve this violation school system wideand will not be assessed points at this time. |
|
36
|
1
|
Insects and rodents not present; no unauthorized animals |
Yes |
No
|
No |
6-501.111 Controlling Pests Premises shall be maintained free of pests. Observed dead mature german cockroach in trap in dry storage room. |
|
46
|
0.50
|
Warewashing facilities: installed, maintained and used; test strips |
Yes |
No
|
No |
4-501.19 Manual Warewashing Equipment, Wash Solution Temperature Temperature of wash solution in a manual washing equipment shall be maintained at 110 F. Observed active washing with wash temperature solution at 89 F and no intent by staff to complete process by running through high temperature wash/sanitize machine. Observed 110 F temperature written on wall. CDI- utensils sent through high temp machine. |