Telfair County High School

Observed hamburger steaks hot holding on serving line ranging from 120-130 degree Fahrenheits and beef hot holding on serving line ranging from 123-128 degree Fahrenheits. CA: Proper Hot holding temperature is 135 degrees and above. COS:CSFM discarded the hamburger on site and replaced with another hamburger which holds at 139 degree Fahrenheits and reheated the beef to 172 degree Fahrenheits.

Observed cup handle in the container of sugar touching the sugar. CA:Storage of In-Use Utensils. During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored in food that is not time/temperature control for safety food with their handles above the top of the food within containers or equipment that can be closed, such as bins of sugar, flour, or cinnamon. COS: Cup was removed from the sugar container.

Observed potentially hazardous food (cut lettuce) on an ice bath being cold held at 48°F, greater than the required 41°F or below. CA: Time/temperature control for safety (TCS) foods must be maintained at 41°F or below, except during preparation, cooking, or cooling. Holding food above this temperature increases the risk of bacterial growth and foodborne illness. COS: Person in charge voluntarily discarded the lettuce and replaced it with properly cold-held product at the time of inspection.

Observed buildup of black residue on the interior surfaces of the ice machine.CA: Food-contact surfaces, including ice machine interiors, must be cleaned and sanitized at a frequency necessary to prevent the accumulation of soil, mold, or other residues. Failure to maintain the ice machine in a clean condition can result in contamination of ice, which is considered food.

Person in charge stated the ice machine will be emptied, cleaned, and sanitized. A follow-up inspection will be conducted in 72 hours to verify proper cleaning.

Broccoli was not cooked to 135 degrees Fahrenheit prior to hot holding. COS - Broccoli sent back to steamer to cook to 178 degrees Fahrenheit before placing in hot holding.

Cooling methods being used/observed for cut lettuce was not adequate in rapidly cooling the Time/Temperature Control for Safety Food on the salad bar. Lunch had not begun yet and the cut lettuce was still at 50F in a shallow ice bath. COS - Lettuce was rapidly cooled at the time of inspection before going back on the cold bar.

Observed a leak at one of the faucets on the 4-compartment dish sink. All plumbing must be in good repair.