East Valley Academy

Inspector notes: Observed final hot water sanitizing temperatures at the high temp dishwasher of 145*F, 144*F and 144*F after running 3 times. Per establishment's logs, the machine was observed sanitizing at 181*F this morning. Observed a irreversible registering thermometer still in bubble packaging, un-opened. PIC stated the temperature dials on the dishwasher were recorded for sanitizing temperatures. Discussed that a temperature measuring device within the machine is required to be used to determine sanitizing temps of the dishes. Discussed the dials show the temperature at the manifold and may not accurately reflect dish sanitizing temperatures. Observed a metal pan on the ground near the middle of the machine on the east side with a stead stream of water from the dish machine overflowing onto the ground. When food-contact surfaces are being sanitized with hot water in a dish machine, the surface temperature must reach at least 160°F as measured by an irreversible registering temperature measuring device to destroy pathogens that may remain on such surfaces after cleaning. Food-contact surfaces were properly sanitized in the 3 comp sink at time of inspection. PIC placed a work order on the dishwasher and stated all dishes would be manually washed, rinse and sanitized until the repairs are completed

Inspector notes: Observed cooling yams in a metal pan with the lid on measuring 50-63*F. PIC stated the yams had been cooling less than 1 hour. All TCS foods cooling were uncovered to allow for rapid cooling. TCS foods must be cooled in: uncovered/loosely covered, shallow containers less than 4 inches deep, in equipment designed to rapidly cool, by using an ice bath, by using ice as an ingredient, or another effective means