Live Oak High School

• Menor Alimentos a una temperatura insegura
  Los alimentos no se mantenían lo suficientemente fríos o calientes, no se enfriaban con la rapidez necesaria, o no se cocinaban o recalentaban a la temperatura correcta. Las bacterias crecen rápido en la "zona de peligro" entre 41 °F y 135 °F (5 °C a 57 °C), por lo que esta es una de las revisiones de seguridad alimentaria más importantes.
  Redacción oficial (en inglés): Proper hot and cold holding temperatures
  Nota del inspector (en inglés): Observed potentially hazardous foods that measured in the temperature danger zone located in the walk-in cooler (roast beef sandwich 49F). Per PIC, the sandwiches are on the service line for less than an hour and can be potentially on the service line for 3 different days. [CA] Keep PHFs temperature (135F or above or 41F or below) or time controlled (maximum 4 hours in the temperature danger zone and then must be discarded). Food preparation allows PHFs to be out of temperature control for a maximum of 2 cummulative hours.

• Crítica Otro hallazgo
  Un problema que no encaja en las categorías comunes. Consulte la redacción oficial para ver los detalles.
  Redacción oficial (en inglés): Time as a public health control; procedures & records
  Nota del inspector (en inglés): Observed potentially hazardous foods that measured in the temperature danger zone located on a food prep surface (croissant sandwich 60F). Per PIC, the sandwiches were put out around 12:35. Logs were filled out with the temperature but not the time. [CA] Ensure all PHFs subject to time control are marked or logged with the time they were removed from temperature control. Food must be discarded within 4 hours of that start time. [COS] PIC time marked the food during time of inspection.

No se registraron infracciones en esta inspección.