DESERT WILLOW ELEMENTARY

Violations (1)

• 3-501.16Critical

  3-501.16(A)(1) Time/Temperature Control for Safety Food, Hot and Cold Holding (P) Observed mutiple containers of burgers and green beans in a hot holding unit. Observed the green beans to be between the temperature range of 122F to 127F. Observed the burger patty to be between temperature range of 100F to 109F. Spoke with Person-in-Charge (PIC) who stated the burgers were prepared at 10:15am (approximately 30 mins pass at the time of inspection). Observed the temperature log to have the cooking temperatures for the burger patties at 165F and 160F for the green beans; however, there is no documented time on the temperature log. PIC explained the food is prepared then plated and stored. Observed the ambient temperature of the hot holding unit to feel only slightly warm with the ability for EHS to touch all racks and storage container with bare hands without being burned. Suggested staff utilize the other hot holding unit which would have the chafing pans sitting directly in a hot water bath to maintaining appropriate temperatures of 135F or higher. Confirmed hot holding items are held until aproximately 12:15pm for the last lunch period. Facility is still within timeframe for food out of temperature. PIC stated they will place a work order and transferred the food trays to the hot water bath for continued hot holding.

  3-501.16(A)(1) Time/Temperature Control for Safety Food, Hot and Cold Holding (P) Observed mutiple containers of burgers and green beans in a hot holding unit. Observed the green beans to be between the temperature range of 122F to 127F. Observed the burger patty to be between temperature range of 100F to 109F. Spoke with Person-in-Charge (PIC) who stated the burgers were prepared at 10:15am (approximately 30 mins pass at the time of inspection). Observed the temperature log to have the cooking temperatures for the burger patties at 165F and 160F for the green beans; however, there is no documented time on the temperature log. PIC explained the food is prepared then plated and stored. Observed the ambient temperature of the hot holding unit to feel only slightly warm with the ability for EHS to touch all racks and storage container with bare hands without being burned. Suggested staff utilize the other hot holding unit which would have the chafing pans sitting directly in a hot water bath to maintaining appropriate temperatures of 135F or higher. Confirmed hot holding items are held until aproximately 12:15pm for the last lunch period. Facility is still within timeframe for food out of temperature. PIC stated they will place a work order and transferred the food trays to the hot water bath for continued hot holding.

  Priority