- KDA_Defacto - --At salad bar, cut tomatoes at 47F at 11am. Person in charge stated the tomatoes were cut around 9am, placed in walk in cooler and then placed on salad bar at 10:30am. Second temperature of cut tomatoes on salad bar measured at 47F at 11:50am. No records provided for the temperatures of cut tomatoes before placing on salad bar. Cooling methods discussed with staff and reviewed school HACCP plan with staff. --Cold Holding-Salad bar-Sour cream/40F, Cut lettuce/41F, Cut tomato/47F, Spinach/43F, Milk cooler 1-Milk/38f, Milk cooler 2-Milk/40F, Reach in cooler-Yogurt/41F, Serving bar-Yogurt/41F, Reach in cooler 2-Lettuce/41F, Walk in cooler-Yogurt/40F --High temperature dish machine measured at 168.4F --Hot Holding-Steam table-Chicken148F, Warmer 1-Chicken/137F, Heat lamp-Hot dog/13 7F, Warmer-Hot dog/143F, Steam table 2-Ground beef/147F, Warmer 2-Corn dog/149F
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11/24/2015 | 1 | Regular | In |
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