TAPESTRY PUBLIC CHARTER SCHOOL

At 11:04AM, observed TPHC log with no time indicated of initial start time for pepperoni and cheese pizza held on TPHC. Observed employee fill out time from 4/16. COS: Person in charge indicated time started at 11AM for 4/17/26. CA: 2. If time without temperature control is used as the public health control up to a maximum of 4 hours: (i) Except as specified in paragraph 2.(ii) of this subsection, the food shall have an initial temperature of 41°F (5°C) or less when removed from cold holding temperature control, or 135°F (57°C) or greater when removed from hot holding temperature control;P (ii) The food may have an initial temperature of 70°F (21°C) or less if; (I) It is a ready-to-eat fruit or vegetable that upon cutting is rendered a time/temperature control for safety food, or (II) It is a ready-to-eat hermetically sealed food that upon opening is rendered a time/temperature control for safety food, (III) The food temperature does not exceed 70°F (21°C) within a maximum time period of 4 hours from the time it was rendered a time/temperature control for safety food; and (IV) The food is marked or otherwise identified to indicate the time that is 4 hours past the point in time when the food is rendered a time/temperature control for safety food as specified in paragraph 2.(ii)(I) and (II). (iii) The food shall be marked or otherwise identified to indicate the time that is 4 hours past the point in time when the food is removed from temperature control;Pf (iv) The food shall be cooked and served, served at any temperature if ready-to-eat, or discarded, within 4 hours from the point in time when the food is removed from temperature control;P and (v) The food in unmarked containers or packages, or marked to exceed a 4-hour limit shall be discarded.P

Observed 3 compartment sink with odors. Need to repair.CA: A plumbing system shall be repaired according to law; and maintained in good repair.

Facility lacks chlorine test strips to check sanitizer for sanitizing utensils.CA: A test kit or other device that accurately measures the concentration in mg/L of sanitizing solutions shall be provided.

Observed cooked chicken hot holding below 135F in steam table and warming cabinet. CA: advised to add more water to steam table to maintain TCS foods hot holding above 135For use Time as a public health control when removing TCS foods from temperature control.