Spring Hill Elementary School

Observed salad and ranch on the preptop in the food service area temping 51 degrees F. The salads on the stage-right-side are on the facility's time as a public health control plan, however, PIC did not keep track of time from when items were prepped and put on to the prep top cooler. On the other side of the line, the salads there are marked with time, however, it states that the salads were placed out at 10:25 AM at 40 F and it was found to be over 50F at 10:35 AM. Unknown if the time and temperatures are correct. When asked to add the time that the salads were placed out to the tracking sheet, the employee was unsure of when the salads were placed on the line. COS pic to discard after lunch. Code: time/temperature control for ready-to-eat food that is displayed or held for sale or service, food service shall have written procedures for regulatory authority.

Observed personal belongings stored with food contact surface. COS removed. Code: employee belongings and activities shall be in designated locations that prevent contamination of food and food contact surfaces.

Observed that wet wiping cloths were stored in sanitizer solution that was near 0 PPM. COS. New sanitizer solution made. CA: Wet wiping cloths shall be stored in sanitizer solution that is at the appropriate concentration between uses.