DOLORES HUERTA ELEMENTARY

Food-contact surfaces: cleaned & sanitized

Observed the high temperature dish machine reaching a final rinse temperature of 154F.Corrective Actions: Ensure to have high temperature dish machine serviced to reach a final rinse cycle of 180 F to properly sanitize. Must wash, rinse ,and sanitize dishes in the 3-compartment sink until dish machine has been serviced.

Proper cold holding temperatures

Observed the following items at an improper cold hold temperature at the standing cooler facing the main serving line: 16 packages of sliced turkey/ham 52F 4 packages of turkey 52F 39 Blocks of American cheese 51F 2 bags of shredded mozzarella 53F 1 case of string cheeseCorrective Actions: Ensure to have TCS food items cold holding at 41F or below. Employee discarded items since they were all stored there for over 24 hours. Must not use cooler until serviced.

Toxic substances properly identified, stored, used

Observed the sanitizer in the three compartment sink at an unsafe level of 500+ PPM.Corrective Actions: Ensure to have the sanitizer sanitizing at the three compartment sink between 200–400 PPM

Proper cooling methods used; adequate equipment for temperature control

Observed the walk in cooler at an ambient temperature of 54F with non-TCS food items and personal items stored inside. Corrective Actions: Ensure to not store TCS food items in walk in cooler until serviced and able to cold at 41F or below.

Proper cooling methods used; adequate equipment for temperature control

observed the standing cooler facing the main serving line at an ambient temperature of 54F.Corrective Actions: Ensure standing cooler is serviced to be able to cold hold food items at 41F or below. Ensure to not store any food items in cooler until serviced

Non-food contact surfaces clean

Observed the upper lid of the ice machine with slight pink and black grime buildup.Corrective Actions: Ensure to properly drain, rinse and sanitize ice machine.