Comments

This inspection was completed via discussion & emailed procedures. The school is currently preparing and distributing food during school closure and food safety procedures are as follows: Storage - Perishable food deliveries are immediately moved to coolers upon delivery. - Coolers are monitored w/ thermometers to verify temperatures < 40F for refrigerators and < 0F for freezers. Reheating - Food is covered, stirred, heated to 165F, and allowed to stand 2 minutes after reheating. Leftovers - Foods are placed in shallow containers and then quickly into cold units to aide rapid cooling processes. - Refrigerated prepared foods are disposed after 4 days. Person-in-charge communicated - Carrie Strait.