TUCKER MIDDLE SCHOOL

Observed milk (43F) in the walk in cooler being stored above 41F. CA:(f) Time/Temperature Control for Safety Food, Hot and Cold Holding. Except during preparation, cooking, or cooling, or when time is used as the public health control, time/temperature control for safety food shall be maintained at 41°F (5°C) or below or 135°F (57°C) or above, except that roasts cooked to a temperature and for a time specified in subsection (5)(a)2 of this Rule and reheated using the same temperature and time conditions as cooking may be held at a temperature of 130°F (54°C) or above. P

COS: Employee discarded both the 2 containers of milk

Observed that the thermometer was not displaying accurate temperature readings.

CA:Food temperature measuring devices that are scaled only in Fahrenheit shall be accurate to ±2ºF in the intended range of use. Pf

Advised PIC to calibrate or replace the thermometer to ensure accurate temperature monitoring

Observed TCS colding holding (Cheese, turkey sausage, breaded chx, sweet potatoes, tomatoes) above 41F. CA: Time/temperature control for safety food shall be maintained at 41°F (5°C) or below. COS: PIC voluntarily discarded the TCS food that were above 41F.

Observed the salad mix with tomatoes on front serving lines not cooled down to 41F within 4 hours. CA: Time/temperature control for safety food after preparation shall be cooled within 4 hours to 41°F (5°C). COS: PIC voluntarily moved salad mix and tomatoes to walker in freezer to cool down to under 41F.

Observed Ambient temperature of walk-in cooler not below 41F. Observed Cheese, spinach, yogurt not cold hold below 41F. (See Temperatures log).

All non TCS foods were moved to walk in freezer. PIC discarded Spinach and yogurt PIC called in for repair.

Observed Yogurt parfait prepped 9/25 not cooled down to 41F within 4 hours.

COS:PIC Discarded yogurt.

Observed Yogurt parfait prepped 9/25 not cooled down to 41F within 4 hours.

COS:PIC Discarded yogurt.