LIVSEY ELEMENTARY SCHOOL

Observed the sanitizer solution concentration, in a cup with a thermometer probe stored inside, at over 400ppm quat. CA: Quat sanitizer shall be made to the manufacturer's recommended concentration for food contact surfaces (200ppm to 400ppm for quat currently used). COS: Employee re-made sanitizer solution to 300ppm quat.

Observed TCS foods (shredded cheese, yogurt cups, milk cartons) cold-holding above 41F in walk-in cooler. Upon checking, observed the ambient temperature of the walk-in cooler at a minimum of 50F.

CA: TCS food shall cold hold at 41°F or below.

COS: Discarded all TCS foods that had been stored in walk-in cooler for more than 4 hours (yogurts, shredded cheese, sour cream). Observed milk had been delivered 2.5 hours before inspection, milk cartons were moved to working coolers.

Discussed with PIC to not hold any TCS foods in walk-in cooler until repair or serviced and is holding at 41F or lower (ideally between 36-38F).

Observed grilled chicken breasts (pre-cooked/commercial) hot holding at 100F on the steam table (noted in temperature log). CA: Time/temperature controlled for safety (TCS) foods shall hot hold at 135F or higher. COS: PIC placed the pan of grilled chicken into the steamer to reheat. Chicken (pre-cooked/commercial) was reheated to 150F and then place back onto the steam table for hot holding.

Observed the window in the kitchen area open (near 3-compartment sink) and a large hole in the screen. CA: Advised PIC to keep the window closed until the screen is fixed, to prevent entry of pests. COS: PIC closed the window.