Dodge County Elementary School

Inspector notes: Observed individual salads observed being stored in the Stand up cold hold unit between the serving lines --temping above the minimum cold hold requirements of 41 degrees or below. I also observed condensation on the interior of the containers. Temps of the salads observed at 44 degrees. COS- Staff removed salads immediately from serving. Also Milk being held in the milk cooler was also observed at 44 degrees. the door to the cooler had been left open throughout 2 lunch periods. Discussed planning parameters for ways to adequately maintain proper cold hold temps.

Inspector notes: Coving at freezer door and floor tile were in disrepair . Coving needs to be repaired and floor tiles need to be replaced and sealed.

Inspector notes: Observed individual salads sitting on a cold hold line with 4 minutes till service. The staff said they just finished prepping the salads approx. 20 mins prior. Observed the salads temping at 62-65 degrees. I discussed with PIC that they needed to be properly cooled to 41 degrees or below prior to placing them on service line and prior to them being placed on Cold hold line. I then educated PIC on rapid chill in WIF with plastic lids opened.

Inspector notes: EHS entered kitchen and was washing hands at sink when kitchen staff came to me from dining room where the were eating lunch and stated I had a spill in the back I will clean it in a minute it was clorox. PIC did not tell her to clean spill immediately. I went on with my inspection approx. 20-25 min later a food truck of vegetables (celery and fruits) arrived the delivery was set in the hall along side of the WIC and WIF (both of which were full of prepped food carts for daily srvc) The spill was in a split off hall approx. 5 ft away from the food boxes recently delivered with celery box sitting directly on the floor. Chemical spill should have been cleaned immediately for personal and food safety. And food boxes should have a process of even when delivered they need to be 6 inches off...

Inspector notes: EHS entered kitchen and was washing hands at sink when kitchen staff came to me from dining room where the were eating lunch and stated I had a spill in the back I will clean it in a minute it was clorox. PIC did not tell her to clean spill immediately. I went on with my inspection approx. 20-25 min later a food truck of vegetables (celery and fruits) arrived the delivery was set in the hall along side of the WIC and WIF (both of which were full of prepped food carts for daily srvc) The spill was in a split off hall approx. 5 ft away from the food boxes recently delivered with celery box sitting directly on the floor. Chemical spill should have been cleaned immediately for personal and food safety. And food boxes should have a process of even when delivered they need to be 6 inches off...