MOUNT PARAN CHRISTIAN SCHOOL

Contamination prevented during food preparation, storage, display — Inspector Note: Observed in the self service buffet, front food service, buffet line sneeze guards where elementary aged school children's nose and mouth are not constructed low enough to intercept contaminants. CA 1. Except for nuts in the shell and whole, raw fruits and vegetables that are intended for hulling, peeling, or washing by the consumer before consumption, food on display shall be protected from contamination by the use of packaging; counter, service line, or salad bar food guards, display cases, or other effective means. P 2. Protective devices for counters, serving lines, salad bars and other similar food displays in food service establishments shall be designed and constructed so as to intercept contaminants which may be expelled from the customer's mouth or nose. 3. All food, whether on display, being prepared for service or placed for consumer self-service must be protected from contamination from consumers standing or sitting within eight feet of the food, except that table side finishing as approved by the Health Authority and hibachi grills will be allowed when food preparation is for immediate service. MUST CORRECT 72 hours.

Proper cold holding temperatures — Inspector Note: Observed chicken and ground beef in the walkin cooler holding at temperatures above 41F. (See temperature observations) CA: Cold hold TCS foods must be maintained at 41F or below. COS: See temperature observations.

Proper hot holding temperatures — Inspector Note: Observed mixed vegetables in unit 3 warmer cabinet main kitchen at 130F. CA: Hot hold TCS foods must be maintained at 135F or above . COS: Food served and discarded by 11:40AM.

Time as a public health control: procedures and records — Inspector Note: Observed pasta salad and eggs from the salad prep area unit 2 main kitchen; cooked potatoes and ham in warmer cabinet unit 1 main kitchen not be 41F or below OR 135F or above when removed from TPHC. CA: If time without temperature control is used as the public health control up to a maximum of 4 hours: (i) Except as specified in paragraph 2.(ii) of this subsection, the food shall have an initial temperature of 41°F (5°C) or less when removed from cold holding temperature control, or 135°F (57°C) or greater when removed from hot holding temperature control COS: Food eaten and discarded at 11:40.

Proper cooling methods used: adequate equipment for temperature control — Inspector Note: Observed TCS cold hold foods cooling completely covered in the main kitchen's reach in salad prep cooler and walkin cooler. CA: Cooling shall be accomplished in accordance with the time and temperature criteria specified under DPH Rule 511-6-1-.04(6)(d) by using one or more of the following methods depending on the type of food being cooled: (i) Placing the food in shallow pans; Pf (ii) Separating the food into smaller or thinner portions; Pf (iii) Using rapid cooling equipment; Pf (iv) Stirring the food in a container placed in an ice water bath; Pf (v) Using containers that facilitate heat transfer; Pf (vi) Adding ice as an ingredient; Pf or (vii) Other effective methods. Pf 2. When placed in cooling or cold holding equipment, food containers in which food is being cooled shall be: (i) Arranged in the equipment to provide maximum heat transfer through the container walls; and (ii) Loosely covered, or uncovered if protected from overhead contamination during the cooling period to facilitate heat transfer from the surface of the food. COS: Chicken/black beans and brown rice placed in the walkin cooler main kitchen loosely covered, and cooling foods in the walkin cooler (see temperatures) were loosely covered.

Food and nonfood-contact surfaces cleanable, properly designed, constructed, and used — Inspector Note: Numerous utensils dispensed in food on the buffet have utensils stored that are not longer than the widest width of the container. CA: A food dispensing utensil shall be available for each container displayed at a consumer self-service unit such as a buffet or salad bar. The utensil’s length shall be longer than the widest portion of the container. CORRECT WITHIN 10 DAYS.