ARMUCHEE HIGH SCHOOL

observed reach in coolers beside warmers holding 45-51 degrees F throughout inspection and setting on 40 degrees F. CA: Discussed cold hold units and temperatures on ranch dressing went up to 45-47 degrees F placed into cooler 2 hours prior from walk in cooler of 39-40 degrees F. COS: pic removed ranch dressings and will have coolers serviced and monitored while warmers are on. Health Dept. will re-check coolers and documentation of service

Observed potentially hazardous TCS foods holding at a temperature greater than 41 deg F, including dressings, sour cream and applesauce on both front-food service lines. After discussion with PIC, it was discovered the buffet units holding the cold items are not an appropriate cold-holding units and do not provide cold air.

Corrective Action: All TCS items (including apple sauce, ranch, jalapeno ranch, thousand island and sour cream) were brought back to the walk-in cooler to rapidly cool back down to 41 deg F or below. Discussed and educated PIC on setting up and using an ice bath to properly cold-hold TCS items that should be held at 41 deg F or below. Discussed using TPHC for apple sauce on front service lines.

Observed case of potentially hazardous TCS food (sour cream) cold-holding in walk-in cooler at a temperature greater than 41 deg F.

Corrective Action: Discussed with PIC. The case of sour cream was delivered earlier that morning but PIC did not check temperatures when received. Other item from delivery was found to be the correct temperature. PIC will discuss with Gordon (distributor) and kitchen staff to determine exact cause of sour cream being out of temperature. The case of sour cream was marked "Do Not Use" and separated in walk-in cooler.