EMPIRE HIGH SCHOOL - School Cafeteria

Violations (2)

• f7e7d6cd-3470-4c29-b5d0-d815accd2c0aCriticalCorrected on site

  Food-contact surfaces: cleaned and sanitized

  4-703.11 After being cleaned, EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be SANITIZED in: (B) Hot water mechanical operations by being cycled through EQUIPMENT that is set up as specified under §§ 4-501.15, 4-501.112, and 4-501.113 and achieving a UTENSIL surface temperature of 71°C (160°F) as measured by an irreversible registering temperature indicator; using high temp dish plate, inspector observed high temp ware-wash machine with an internal temperature of 158F. The current internal temperature reading on the machine read 158F. Observed 2 weeks of daily logs greater than 160F posted on the ware-wash machine.

  Protection from Contamination

• 8a2cb416-c0fc-4faa-a11f-a117dea2ac0cCorrected on site

  Proper date marking and disposition

  3-501.17 (A) Except when PACKAGING FOOD using a REDUCED OXYGEN PACKAGING method as specified under § 3-502.12, and except as specified in (E) and (F) of this section, refrigerated, READY-TO -EAT, TIME/TEMPERATURE CONTROL FOR SAFETY FOOD prepared and held in a FOOD ESTABLISHMENT for more than 24 hours shall be clearly marked to indicate the date or day by which the FOOD shall be consumed on the PREMISES, sold, or discarded when held at a temperature of 5ºC (41ºF) or less for a maximum of 7 days. The day of preparation shall be counted as Day 1. Observed container of meat sauce placed in reach-in refrigerator with a date mark labeling of 8/18/26 - 8/30/26. When asked why the date marking is labeled for more than 7 days unlike all the other food containers, the PIC stated the meat sauce was prepared but unsure if it will be used until next weeks menu.

  Time Temperature Control for Safety Food (TCS Food)