Pan American Charter School

Inspector notes: Observed two sheet pans of cubed cooked potatoes that were hot holding in a hot holding unit according to the person in charge. The internal temperature of the cooked potatoes as measured using a probe thermometer ranged from 104°F - 109°F. According to the person in charge, they had been heated in the oven and then placed into the hot holding unit approximately 20 minutes prior to the temperature assessment. The person in charge rapidly reheated the potatoes to 165°F at time of inspection. Other foods inside of the hot holding unit such as cooked pinto beans and fajita-style chicken had internal temperatures of at least 135°F or above. Except during preparation, cooking, cooling or when time is used as a control all TCS foods must be maintained at 135°F or above

Inspector notes: Observed handwashing sink that is detached from the wall. All handwashing sinks should be sealed smooth and flush to the wall. Add silicone or caulking to the sink so that it sealed to the wall. All equipment must be maintained in good repair at all times. Repair all equipment to a state of good repair prior to next routine inspection

Inspector notes: Observed hand washing sink that is becoming detached from the wall and needs to be re-caulked/sealed flush to the wall. All equipment must be maintained in good repair at all times. Repair all equipment to a state of good repair prior to next routine inspection