HENDERSON MILL ELEMENTARY

4 findings recorded on Oct 2, 2026. 2 marked corrected on site.

1. Violation recordedItem 4-2B ↗

   Food-contact surface sanitation

   Observed interior food-contact portion of ice machine (ice chute) unclean with black and pink mold-like slime. CA: Equipment food-contact surfaces and utensils shall be clean to sight and touch.

   Inspector’s full note

   Inspection item: Food-contact surfaces: cleaned & sanitized

   Code 511-6-1.05(7)(a)1

   Observed interior food-contact portion of ice machine (ice chute) unclean with black and pink mold-like slime. CA: Equipment food-contact surfaces and utensils shall be clean to sight and touch. Discussed cleaning of ice machine. New Violation. Correct By: 10/05/2026

   Official report · Item 4-2B ↗

   Correction status not recorded

   Correct by Oct 5, 2026

2. Violation recordedItem 6-1A ↗

   Cold holding

   Observed salads cold holding above 41F on top of cooler of the main food service line without temperature control. Salads were also being placed into a cooler that was unable to maintain TCS foods 41F or below in between classes.

   Inspector’s full note

   Inspection item: Proper cold holding temperatures

   Code 511-6-1.04(6)(f)

   Observed salads cold holding above 41F on top of cooler of the main food service line without temperature control. Salads were also being placed into a cooler that was unable to maintain TCS foods 41F or below in between classes. Discussed with PIC to place salads on an ice bath of the front food service line so that salads maintain 41F or below during service and place in freezers in between classes when needed. COS: Salads and placed in freezer. Reminded PIC that foods must be 41F or below prior to serving. CA: 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. Corrected On-Site. New Violation.

   Official report · Item 6-1A ↗

   Marked corrected on site

3. Violation recordedItem 11A ↗

   Cooling methods and equipment

   Observed TCS turkey sandwiches cooling in a reach in cooler that is above 41F therefore foods are unable to effectively cool. COS: Sandwiches relocated to reach in freezer.

   Inspector’s full note

   Inspection item: Proper cooling methods used: adequate equipment for temperature control

   Code 511-6-1.04(6)(e)

   Observed TCS turkey sandwiches cooling in a reach in cooler that is above 41F therefore foods are unable to effectively cool. COS: Sandwiches relocated to reach in freezer. CA: Cooling shall be accomplished in accordance with the time and temperature criteria specified under DPH Rule 511-6-1-.04(6)(d) by using one or more of the following methods depending on the type of food being cooled: (i) Placing the food in shallow pans; Pf (ii) Separating the food into smaller or thinner portions; Pf (iii) Using rapid cooling equipment; Pf (iv) Stirring the food in a container placed in an ice water bath; Pf (v) Using containers that facilitate heat transfer; Pf (vi) Adding ice as an ingredient; Pf or (vii) Other effective methods. Pf 2. When placed in cooling or cold holding equipment, food containers in which food is being cooled shall be: (i) Arranged in the equipment to provide maximum heat transfer through the container walls; and (ii) Loosely covered, or uncovered if protected from overhead contamination during the cooling period to facilitate heat transfer from the surface of the food. Corrected On-Site. New Violation.

   Official report · Item 11A ↗

   Marked corrected on site

Correction status comes from the dated report. Later changes may not be recorded here.