Blackburn Elementary School

Inspector notes: Observed salad bar ingredients stored in FFS on top of covered cold well compartments at greater than 41 degrees. Per staff member discussion, items were placed there less than 10 minutes ago and were in wic prior. CA: cold held food items must be maintained at or below 41 degrees F. COS: items placed back onto cart and moved back into wic for cold holding until service time.

Inspector notes: Observed the mechanical dishmachine in use for sanitizing dishware while not reaching proper washing or sanitizing temperatures. Final wash temperature read 158 degrees and final rinse temperature read 78 degrees on digital display. Temperature strip did not change color and highest temperature noted on Inspector's plate thermometer was 153 degrees. COS dishmachine removed from use. Manager immediately got work order placed and posted signage on unit to alert staff. 3 compartment sink will be used until dishmachine is serviced. Staff report that technician was just here to service machine. Staff keep temperature log in dishpit for unit that shows earlier this morning the machine was functioning properly.

Inspector notes: Observed ready-to-use spatulas and a ladle in the a prep station drawer with dried and sticky food debris. Observed clean ice scoops stored unprotected on the top of the ice machine. Observed one metal lid with dried food debris in storage. Observed ready-to-use spatulas worn with loose pieces of plastic. All utensils and equipment must be washed, rinsed, and sanitized between uses and must be stored in a way that prevent contamination. All utensils must be monitor for normal waring and must be replaced as needed. COS lid, spatulas, and ice scoops moved to dish pit for sanitization. Ice scoops will be stored in tray that is regularly sanitized. Worn spatulas discarded.