W C STRIPLING MIDDLE SCHOOL

Food separated and protected

Observed a pan of hot dogs located in standing cooler next to janitorial closet with no lid. Observed ice particles on hot dogs.Corrective Actions: Ensure to keep food properly covered and protected from contamination during storage.

Proper cold holding temperatures

Observed cups off shredded lettuce and tomatoes with an internal temperature of 54-57°F on service line.Corrective Actions: Ensure to cold hold at 41°F or below. Manager stated that the vegetable cups had been out for less than two hours and would be discarded shortly at the end of lunch service.

Single-use/single-serve articles; properly stored, used

Observed single-use ramekins and trays stored with food contact surface facing upward on shelving below service line. Corrective Actions: Ensure all single-use items are stored with food contact surface facing downward.

Warewashing facilities, installed, maintained, used, test strips

Observed no chemical testing strips for sanitizer.Corrective Actions: Ensure to obtain chemical testing strips for sanitizer.

Hot and cold water available; adequate pressure

Observed hot water unavailable at the only hand sink located in the kitchen. Corrective Actions: Ensure to repair hand sink so that hot water is available and reaching a minimum temperature of 100°F.

Toilet facilities: properly constructed, supplied, cleaned

Observed no covered trash can available in restroom.Corrective Actions: Ensure to obtain a lid/cover for trash can in restroom.