Lanier Intermediate School - Inspection Report

Inspection Information:

Facility Type:Public Middle or High School Food Service
Inspection type:Routine
Inspection date:October 02, 2012
Number of critical violations:1
Number of non-critical violations:  0

Definition of critical and non critical violations


A summary of the violations found during the inspection are listed below.

Code   Observation / Corrective Action
3-501.16(A)(1)  Corrected During Inspection Critical The following food item(s) were found hot holding at improper temperatures using a calibrated food temperature measuring device:Observed chicken tenders in Delfield Upright Heat Cabinet #2 at 111F
Potentially hazardous foods (time/temperature control for safety food) shall be hot held at a temperature of 135F or above unless the permit holder is using "time as public health control" as specified under 3-501.19. CFM was directed to removed chicken tenders from Delfield to reheat to a minimum of 165 F, however the food worker pulled the tenders out and served before noting reheat temp on chart. CFM was instructed to document the reheat temperature on chart and educate food worker on proper reheat and documentation procedure.


The purpose of this visit is a routine assessment. There is an area for dented cans. Employee health training documentation reviewed maintained on site. Quarternary ammonium 200ppm. Remember label spray water bottle being stored over three compartment sink. Thank you. If you have any questions please contact the Health Department.