33-07 · Food Protection and Service Group: Sec. 7-42, Ordinance and DCF Handbook

The facility was observed providing catering from Kosher Catering services. The food prep area in the front hallway does not meet the required standards. During today's visit the catered food was observed to be left on counter in a hallway and then was transported to classrooms at time of food service. The temperature for the noodles was reading 100 degrees at time of food service in the VPK classroom. According to the food acceptance log and director statement the food was delivered at 11:00 am and was observed being served at 12:00pm which exceeded the allowable time to serve meals that are removed from an acceptable source that maintains it's temperature. TECHNICAL ASSISTANCE WAS PROVIDED TO KEEP HOT FOODS IN A WARMER TO MAINTAIN TEMPERATURE TO PREVENT FOOD FROM BECOMING POTENTIALLY HAZARDOUS. PER DIRECTOR STATEMENT A WARMER WAS AVAILABLE IN ANOTHER PART OF THE BUILDING THAT CAN BE USED. Provide the following requirements or Food service needs to stop. Designated hand washing sink with hot running water at a minimum of 100 degrees (F) within the food prep area. A food prep sink and countertop.(one double sink with one faucet) A posted hand washing sign showing hand washing technique and Food prep sign. Disposable Food Service Gloves and Head Covering. Thermometer in each Refrigerators and Freezers. Hot foods must be maintained at a temperature of 135 degrees Fahrenheit or above

Open Not marked corrected in the state record

Category: transportation. Open / not marked corrected.