OUR LADY OF THE ASSUMPTION CATHOLIC SCHOOL

Proper cooling time and temperature — Inspector Note: Observed chopped lettuce in salad bar at 55F. When I told the PIC that the chopped lettuce needed to be removed from service area, he stated that the lettuce was just delivered and prepared before serving. CA: Time/temperature control for safety food shall be cooled within 4 hours to 41°F (5°C) or less if prepared from ingredients at ambient temperature, such as reconstituted foods and canned tuna. P COS: PIC removed lettuce to walk in freezer to be cooled to 41F before serving.

Physical facilities installed, maintained, and clean — Inspector Note: Good Repair, physical facilities maintained; Cleaning, Frequency & Restrictions, cleaned often enough to keep them clean. Maintenance and Operation.(a) Good Repair. All physical facilities shall be maintained in good repair.(b) Cleaning, Frequency and Restrictions. 1. The physical facilities shall be cleaned as often as necessary to keep them clean and by methods that prevent contamination of food products. 2. Except for cleaning that is necessary due to a spill or other accident, cleaning shall be done during periods when the least amount of food is exposed, such as after closing. Observed an accumulation of dust particles on ceiling tiles close to ventilation ducts above steam table in kitchen. CFSM was advised to have said area cleaned frequently as to avoid possible contamination of food items served to students. Area will have to be cleaned by 12/15/25 and email pictures to inspector.

Proper cold holding temperatures — Inspector Note: Time/Temperature Control for Safety Food, Hot and Cold Holding. Except during preparation, cooking, or cooling, or when time is used as the public health control, time/temperature control for safety food shall be maintained at 41°F (5°C) or below or 135°F (57°C) or above. Observed one tray of cheese sandwiches and one tray of sliced ham tested at a range between 47-50F and 42-45F, respectively in walk in cooler , in main kitchen. As per labels and CFSM'S statement food has been in said location for 24hrs. COS: Said food items were discarded by CFSM.

Proper hot holding temperatures — Inspector Note: Time/Temperature Control for Safety Food, Hot and Cold Holding. Except during preparation, cooking, or cooling, or when time is used as the public health control, time/temperature control for safety food shall be maintained at 41°F (5°C) or below or 135°F (57°C) or above. Observed one tray of chicken and rice bowls and three trays of potato wedges tested at 115 to 121 in warming cabinet in kitchen. As per CFSM food has been in said unit for approximately 1 hour. All food items were reheated to 165F or above and placed into warming cabinet. CFSM was advised to raise the ambient temperature of said unit to accommodate for the frequent opening and closing of unit.