VICTORY CHRISTIAN CENTER SCHOOL

3-101.11 Food shall be safe for consumption, unadulterated and honestly presented. -P Observed in double door RIC adulterated cut cured ham. CDI - PIC discarded food item.

REPEAT 3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it has not been labeled, or if the label is incorrect. -P The PIC should train and assign staff to monitor date marking to prevent the use of food products that are no longer in compliance with 3-501.17 (A), (B), or (C) Observed in double door RIC ziplock bag of cooked meatballs date marking exceeding 7 days 9/9-9-/5. Observed container of cheese sauce date marking exceeding 7days 8/28-9/3. CDI - PIC voluntarily discarded both food items. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs . 3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it has not been labeled, or if the label is incorrect. -P The PIC should train and assign staff to monitor date marking to prevent the use of food products that are no longer in compliance with 3-501.17 (A), (B), or (C) Observed in chest cooler several portioned cups of salsa without any form of date marking. PIC stated possibly from the 3rd. CDI - PIC voluntarily discarded container of portioned cups of salsa. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed in dry storage room several holes throughout the ceiling tiles. PIC will place work order.

3-501.17 (A) or (B) Date mark/label all TCS foods that are ready-to-eat once opened or prepared and are to be held for more than 24 hours. -Pf. Establish a date marking system consistent with 3-501.17 (A) or (B). Additional date marking system options are found in 3-501.17 (D). - Observed prime rib cooked yesterday missing date label. Corrected during the inspection (CDI) - Date was provided.

6-501.111 Keep the premises free of insects, rodents, and other pests. - Observed droppings on the floor near the dish machine.

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris. 4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. - Observed pink build up on shield in ice machine. CDI - Cleaned during the inspection.

4-501.11 Maintain equipment in good repair. - Observed torn gaskets in tall reach-in cooler.

3-302.11 (A)(2) Separate types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry during storage, preparation, holding, and display. -P- Observed raw fish below raw beef in reach-in freezer. Observed raw fish stored above potato wedges in reach-in freezer. Corrected during the inspection (CDI) - Items were rearranged.

4-501.11 Maintain equipment in good repair. - Observed torn gaskets in tall reach-in cooler.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed bleach sanitizer at less than 50 ppm. Needs to be 50-200 ppm. CDI - Bleach was added to make sanitizer 100 ppm. For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg and How to Test Sanitizer https://youtu.be/y0SjmnabFaY

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed Swiss cheese, lettuce, and turkey with no date labels. Needs to be dated. REPEAT. CDI - Items were voluntarily discarded. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Date Marking Food Safely https://youtu.be/BOPsSNUajYs . 3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P Observed ham dated 4/30. CDI - Ham was voluntarily discarded. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs . EHS and PIC created a Risk Control Plan for facility to follow for date marking. Facility is to check date marking every morning as part of the morning routine.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed turkey on reach in shelf missing part of wrapper. CDI - Turkey was voluntarily discarded.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed raw bacon/eggs over gravy in reach in. CDI- Storage order was corrected. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed thawed gravy marked 11/4. Needs to be labeled with thaw date. Observed cooked chicken with no date mark. CDI - Dates were corrected. REPEAT. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

4-903.11(A)(C) Store single-use and single-service articles in a clean, dry location; where they are not exposed to splash, dust, or other contamination; and at least 6 inches above the floor. Observed boxes of single service cups stored on the floor in the dish machine room. Needs to be stored off the floor.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed opened carton of potato salad and salsa missing date label. CDI - Carton was labeled. REPEAT. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

3-501.19 (A) (1) Written procedures for Time as a Public Health Control shall be prepared in advance, maintained in the establishment, and made available for the Health Department upon request. Written TPHC procedures must specify methods of compliance with 3-501.19 (B) or (C). -Pf. Observed turkey sandwiches and pasta salad held out of temperature control on serving line. Facility states it was made around 10 and is served at 11:30. CDI - EHS recommended using TPHC and provided a copy of TPHC procedures that were filled out for TPHC. TPHC procedure template may be found at: www.mecknc.gov/foodsafety

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed slaw and pasta salad cooling in reach in covered pans. CDI- PIC took lids off pans to allow proper air flow. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

3-306.13(B)(C) Consumer self-service operations shall have utensils or effective dispensing methods to protect the food from contamination and be monitored by trained food employees.-Pf Observed apples available for self service with no wrapping/ utensils for grabbing or protection from contamination. Needs to be protected from contamination. CDI- apples were removed from self service.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed raw bacon over ready to eat lettuce and other foods. CDI- Storage order was corrected. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed opened lettuce and opened containers of salsa with no date labels. CDI- lettuce was dated and salsa was voluntarily discarded. REPEAT. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P Observed WD40 and lock lubricant stored on shelf over containers of dry pasta. Chemicals shall not be stored over food. CDI - chemicals were relocated.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed no datemark on opened milk from previous day. CDI-PIC. PIC put dates on them. Repeat For more information, please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed employee working with food without beard covers. Repeat

4-602.12 (A) The Food Contact surfaces of cooking and baking equipment shall be cleaned at least every 24 hours. Observed food debris inside of fryer baskets from yesterday. CDI. PIC removed to be dish cleaning area. Increase cleaning frequency. Repeat. Repeat. Improvement from last time.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed no datemark on hard pasta, lettuce, opened milk, lettuce. CDI-PIC. PIC put dates on them. Repeat For more information, please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed employee working with food without beard covers.

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf. Observed expired test kits in the facility during inspection. CDI. PIC ordered new ones.

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed walls by prep table in need of cleaning from splashes.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee keys stored on prep table. Needs to be removed.

6-301.11 Provide soap for handwashing at each handsink. -Pf Observed inoperable soap dispensers at two of the three hand sinks. Soap was not available at the two hand sinks. CDI-Maintenance was able to fix soap dispensers so soap is available for hand washing at both sinks.

3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation Observed unwashed produce, strawberries and peppers, stored over RTE cheeses. Ensure unwashed produce is stored below RTE foods.

4-602.12 (A) The Food Contact surfaces of cooking and baking equipment shall be cleaned at least every 24 hours. Observed food debris on flat top grill and inside of fryer baskets. PIC stated these pieces of equipment had not yet been used today. Increase cleaning frequency.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed no datemark on hard boiled eggs, TCS jerk sauce (garlic in oil), sliced ham, opened milk, or cream cheese. CDI-PIC voluntarily discarded the hard boiled eggs, milk, and jerk sauce. PIC stated the ham was sliced on Tuesday and a datemark was added to indicate this. For more information, please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P Observed two toxic sprays stored over bucket of cornmeal. CDI-PIC moved sprays to area separate from food.

3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Observed unlabeled bag of mixed spices on bottom shelf of prep table. Label all working containers.

2-501.11 A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. -Pf Observed no written procedures for cleaning vomit/diarrheal events. CDI - Written procedures were reviewed with and e-mailed to PIC. -REPEAT- -0 points- For more information please visit: http://meck.co/FoodSafety

3-101.11 Food shall be safe for consumption, unadulterated and honestly presented. -P Observed bag of shredded carrots with spoilage and liquid residues. CDI - Bag of shredded carrots were discarded. -1 point-

4-602.11 (C ) Equipment food contact surfaces and utensils shall be cleaned, and sanitized per 4-702.11/4-703.11, throughout the day at least every 4 hours, unless otherwise indicated in the Food Code, P. Observed fry baskets stored on fryers with build up of food debris and residues. PIC stated that fry baskets were not cleaned from prior day's service. CDI - Fry baskets were taken to three compartment sink to be washed, rinsed, and sanitized. For more information, please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 . 4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed heavy black build up and residues on interior surfaces of ice machine. Recommend higher frequency and more thorough cleaning. -REPEAT- -1.5 points-

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed deli meat, hot dogs, beans, shredded lettuce, and cooked rice without date marking in reach in cooler. CDI - All items were discarded. -REPEAT- -3 points- For more information, please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed build up of food debris, splash, and residues on non-food contact surfaces of cooking equipment, shelving, and bottoms of reach in coolers. Recommend higher frequency and more thorough cleaning. -0 points-

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. For more information on becoming a certified food protection manager please visit: http://meck.co/FoodSafety Observed no CFPM in establishment while reheating and thawing were occurring. -1 point-

2-501.11 A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. -Pf For more information please visit: http://meck.co/FoodSafety Observed no written procedures for cleaning vomit/diarrheal events. CDI - Written procedures were reviewed with and given to PIC. -REPEAT- -0 points-

5-202.12 Provide at least 100F water at handsinks. Observed water at all handwashing sinks unable to reach at least 100F. Water temperatures ranged between 80F and 90F. Restore 100F water to all handwashing sinks. -0 points-

4-602.11 (C ) Equipment food contact surfaces and utensils shall be cleaned, and sanitized per 4-702.11/4-703.11, throughout the day at least every 4 hours, unless otherwise indicated in the Food Code, P. For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 . Observed sheet trays used to hot hold fried chicken stored in hot box from prior day's service with food debris, oils, and residue build up. PIC placed sheet trays at three compartment sink to be washed, rinsed, and sanitized. -0 points-

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs . Observed liquid eggs, deli turkey, and cooked chicken breast in reach in cooler without date marking. PIC stated that all items were prepared/opened two days prior. CDI - PIC date marked items. -REPEAT- -3 points-

7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P Observed Sterno fuel cans stored among bag of raw onions and single service paper plates. CDI - Sterno fuel cans were moved to designated chemical storage area away from food, equipment and utensils. -0 points-

3-501.13 (A), (B), (C ) Use approved thawing methods. Pf Observed ground beef being thawing under running water with a water temperature of 79F. Approved thawing methods include thawing during the cooking process, thawing under refrigeration, and thawing completely submerged under running water with a water temperature of 70F or less. CDI - PIC removed ground beef from thawing and began preparation process. -0 points-

2-201.11(A - C) & (E). Permit holder shall require food employees to report to the PIC information about their health and activities as they relate to diseases that are transmissible through food. -P For more information on employee health policy please visit: http://meck.co/FoodSafety. Employee Health policy does not include Salmonella nontyphoidal. CDI: educated and provided PIC with updated Employee Health acknowledgment form to properly inform employees.

2-501.11 A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. -Pf For more information please visit: http://meck.co/FoodSafety. Establishment does not have written procedures for the cleanup of vomiting and diarrheal events. CDI: educated and provided the PIC with a template plan to be implemented.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P For more information on food storage order please visit: http://meck.co/FoodSafety. Observed inside 3 door reach-in freezer raw chicken in zip lock bag stored above cheese sauce and ground turkey stored above ready to eat foods. CDI: storage order was corrected.

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P For more information on date marking please visit: http://meck.co/FoodSafety. Observed inside reach-in cooler rice dated 1/6/22 that expired past 7 days. CDI: by discarding. 3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf For more information on date marking please visit: http://meck.co/FoodSafety. Observed chili, pico, fried chicken, chub of turkey, chub of ham, and 2 gallons of milk without date marks. CDI: milk and chili were discarded and all others were properly date marked since within 24 hours.

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris. 4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed build-up of grease/debris at cooking area especially fryers and outside of stove/ovens.

2-301.12. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 15 secs, rinse, and dry without recontaminating hands. -P Observed employee dip hands into soapy dish water at three compartment sink that another employee was using to wash dishes, dip hands into sanitizer sink compartment, then put on gloves. CDI - Employee was asked to remove gloves and wash hands at nearby handwashing sink. Correct handwashing procedures were reviewed with PIC. -2 points-

7-201.11 Store toxic materials to avoid contamination. -P Observed boxes of chafing dish fuel stored on shelving above bread and oranges. CDI - PIC rearranged storage order so that chafing dish fuel was on bottom shelves and food was on top shelves. -1 point-

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P Observed turkey chub in the tall reach in cooler dated 2/16/21. Observed ham in the tall reach in cooler dated 1/7/21. CDI- Discarded 3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed an opened package of ham without of date. CDI- Discarded.

7-102.11 Common Name-Working Containers - PF Observed sanitizer stored in a detergent bucket labeled, detergent. CDI- Sanitizer removed from the bucket.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P-Observed sanitizer at dish machine reading 0ppm. Observed the sanitizer bucket low. CDI-PIC refilled bottle and will sanitize dishes at the 3 compartment sink. 4-601.11 (A) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils - P - Observed can opener stored as clean but soiled.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor.-Observed can drinks on the floor in the dry storage.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf - Observed a trash can blocking the hand sink by the 3 compartment sink. CDI - trash can was moved.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P - Observed raw shell eggs stored above ready to eat items in the reach in cooler. CDI - eggs were placed on the bottom shelf. 3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P - Observed unwashed produce stored above cooked potatoes. CDI - items were started to be rearranged.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. Observed PIC obtaining out of date Serv Safe certification. PIC shall provide current ANSI accredited certification.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed sausage holding at 43F in reach in cooler. Left to cool in reach in cooler. No points taken this inspection, points may be taken next inspection for any items cold holding above 41F.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed opened milk, buttermilk, and shredded mozzerella cheese without date mark. PIC stated they were all opened Friday 2/22, items were on last day of time/temperature window. CDI - PIC voluntarily discarded items. REPEAT.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed lettuce cooling a large plastic container, closed in reach in cooler. Observed grilled chicken, stacked in a covered aluminum pan. CDI - Both items were immediately served. EHS educated employees on proper cooling methods moving forward.

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed bottle of vinegar in front cold holding unit without identifying label.

4-601.11 (B) and (C) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils - C Observed non-food contact surface of dicer (located on wall in dish area) with food residue and debris build up. Observed speed racks and shelving in need of cleaning. Increase cleaning frequency of equipment and non-food contact surfaces.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P observed raw shell eggs stored on top of salad in upright cooler. CDI rearranged storage area.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf observed cooked rice in upright cooler without date mark. CDI discarded. observed ham date marked 5-16. CDI discarded, expired 5-22.

7-204.11 Provide sanitizer at correct concentrations, diluting as required.-P observed sanitizer in 3 comp sink > 200ppm chlorine. CDI diluted to 100ppm.

6-301.14 Post a handwash sign at each handsink. Observed no handwash sign at kitchen handsink. CDI- Sign provided.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed box of raw shell eggs stored above box of cut lettuce. CDI- Eggs stored below lettuce and by final cook temperature.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed can opener and meat slicer both stored as clean with some food build up left on them. CDI- Items re-cleaned. 4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed a spray bottle labled sanitizer at 0 ppm. CDI- Bottle remade to proper strength.

4-501.11 Maintain equipment in good repair. Bottom of fridge has some areas of peeling appliance paint, needs repair.

4-501.15 Operate a warewashing machine in accordance with data plate. Observed dish machine PSI only reaching approx. 5 PSI, data plate required 20 PSI. Have machine serviced as needed. (Repeat)

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee personal frozen fish stored co-mingled with cafeteria foods in freezer. CDI- PIC labeled and stored personal item in separate area of freezer.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed spaghetti sauce in fridge from 2 days ago not date marked. CDI- Sauce voluntarily disposed of by PIC.

6-202.15 Protect outer openings of establishment from insect or rodent entry. Observed back door in process of being repaired with gaps at bottom large enough for pests to enter. Need to seal gaps at bottom of door. Did not observe any presence of pests in facility.

4-501.11 Maintain equipment in good repair. Bottom of fridge has some areas of peeling appliance paint, needs repair.

4-501.15 Operate a warewashing machine in accordance with data plate. Observed dish machine PSI only reaching 5 PSI, data plate required 20 PSI. Have machine serviced as needed. PSI meter had been replaced since last insepction. (Repeat)

6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. A ceiling tile above service line is missing, needs replacing.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no paper towels at dish room handsink. CDI- Towels supplied.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed raw shell eggs stored above condiments, milk, and other RTE foods in fridge. CDI- Eggs moved to bottom shelf. (repeat)

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed cole slaw left over from yesterday in fridge not date marked, package of turkey from unknown date voluntarily disposed of, and chub of turkey opened over 24 hrs ago not date marked. CDI- Foods date marked or disposed of.

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf Facility uses quat sanitizer at 3 comp sink, no quat test strips available. Will follow up that facility gets quat test strips (repeat) 4-501.15 Operate a warewashing machine in accordance with data plate. 4-204.118 Warewashing Machines, Flow Pressure Device - C Maintain PSI meter working properly. Observed PSI meter registering about 8 PSI, recommended to meet 15-25 PSI. Have machine and/or PSI meter serviced. (repeat)

5-205.15 Maintain a plumbing system in good repair. Observed pipes leaking from sanitizer dispenser above 3 comp sink, need repair.

6-301.14 Post a handwash sign at each handsink. No handwash sign at dish room handsink. CDI- PIC placed sign at sink.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed raw beef in direct contact with ready-to-eat veggies. Observed two pans of raw chicken stored above butter and dried goods in fridge unit. Observed raw eggs stored above cole slaw in fridge. CDI- Items arranged by final cook temperature. Recommend adding additional racks to increase storage area in fridge unit as available fridge space appears to be partly why facility has repeat storage violations.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed one spray bottle of unknown chemical not labeled. CDI- Bottle removed.

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed a zip lock bag of spices not labeled in dry storage room.

3-302.15 Wash fruits and vegetables prior to use. Reviewed procedure of raw brocoli prep with PIC, PIC was prepping and going to cut brocoli before washing. CDI- PIC corrected, brocoli washed at prep sink.

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf Facility used quat sanitizer at 3 comp sink, no quat test strips available. CDI- Gave PIC a few quat test strips for use until they can get some. 4-204.118 Warewashing Machines, Flow Pressure Device - C Maintain PSI meter working properly. Observed PSI meter not operating, needs repair or replacing ASAP.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed raw beef in direct contact with ready-to-eat veggies. Observed raw beef in direct contact/stored above ready-to-eat meats and veggies. CDI items rearranged.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed large quantity of turkey, tomatoes and lettuce holding out of temperature while preparing sandwiches. EHS discussed measures to ensure products are properly cooled and cold held while preparing products. REDUCE TIMES ITEMS ARE HELD OUT OF TEMPERATURE; THEREFORE COOLING OF PRODUCTS MADE WITH COLD TCS FOODS WILL NOT NEED COOLING. CDI items placed on ice baths.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed sausages and milk not date marked. 3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P Observed garlic/oil mixture dated past 7 day expiration. CDI garlic/oil voluntarily discarded.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed sandwiches cooling tightly covered in reach-in cooler.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee food in direct contract with student food in reach-in cooler.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed grilled cheese and turkey sandwiches hot holding below 135F. CDI sandwiches were voluntarily discarded. PIC stated going forward, sandwiches will be placed in holding wells of steam table.

4-501.11 Maintain equipment in good repair. Observed gasket not properly sealing on reach-in freezer creating heavy ice buildup. Observed reach-in hot holding unit holding at 135F. Observed sugar storage lid broken/taped. Observed rusted reach-in cooler with standing water. REPEAT VIOLATION.

6-501.114 Discard items and litter stored on the premises as they are not necessary to operation and maintenance. Observed rusted reach-in cooler with standing water. REPEAT VIOLATION.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed slicer stored as clean with food debris. PIC stated slicer is not used in facility. Slicer removed. 4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed ice machine collecting black and pink debris inside.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed spinach, chili and bratwurst in reach-in cooler not date marked. CDI items labeled.

3-306.11 Protect food on display using shields, packaging, or other effective means. -P Observed apples on display, uncovered/unprotected. CDI apples placed under sneeze guard.

4-101.11 Food contact surfaces shall be made of safe materials. No odor, color or taste can migrate during multi-use. Materials shall be smooth, cleanable, durable and nonabsorbent. Observed facility reusing non-reusable metal catering pans. CDI pans discarded. 4-501.11 Maintain equipment in good repair. Observed rusted shelves in reach-in cooler. Observed standing water in sliding reach-in cooler. Observed sliding reach-in cooler with peeling paint inside.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed excessive amount of standing water in sliding reach-in cooler.

6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed wall damage behind prep table near prep sink. 6-501.114 Discard items and litter stored on the premises as they are not necessary to operation and maintenance. PIC stated sliding reach-in cooler, slicer and fountain are not used in facility.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed several trays of chicken quesadillas hot holding below 135F. CDI quesadillas reheated above 165F.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed slaw cooling tightly covered in large plastic container. CDI slaw was moved to shallow container and left uncovered to rapidly cool.

3-501.13 Use approved thawing methods. Observed fish thawing in prep sink at room temperature. CDI cold running water was placed on product.

4-501.11 Maintain equipment in good repair. Observed spray arm held together with plastic wrap. 4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. Observed milkshake maker labeled for household use only.

5-501.16 Provide waste bins in required areas including at handwash sinks. Observed 3 handsinks without trash cans in area. Provide trash cans at hand sinks.

6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed a couple of tiles damaged/missing. Observed paint peeling in a couple areas of kitchen.

2-401.11 Observed an open container of yogurt directly next to open raw ground beef on the prep. table. Eating must take place in a designated area as to not possible cross contaimnate food. Food discarded today to correct.

2-301.14 Wash hands after activities that contaminate them.-P Observed an employee handle raw chicken and then change gloves with out washing hands. Employee then went to clean a cooler- discarded those gloves and then went to donn new gloves to mix a cake batter with. Employee stopped to wash hands to correct. Must wash hands when they have become contaminated and when donning new gloves.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no papertowels at the front handsink today- restocked during inspection.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed raw ground beef stored above sliced tomato and cooked ground beef today.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed open country ham and cooked ground beef from last week not date marked today- back dated to correct. If holding foods over from the week before-date them before leaving for the weekend so no one forgets when they were made.

7-201.11 Store toxic materials to avoid contamination. -P Observed degreasor stored over clean dishes today- moved to correct.

Clean old milk cooler and all of the contents- mold present today.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -PObserved par-cooked chicken stored above fully cooked tuna today- moved to oven to correct. - Par cooking is not allowed without prior approval.

Observed employees who discussed washing, sanitized and rinsing dishes. Be sure the setup is wash, rinse, and then sanitize before airdrying. Sink set up this way today.4-702.11

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -PfObserved sliced tomato, open lettuce, slaw, and sliced turkey not date marked today- back dated by PIC to correct today.

4-203.11 Food thermometers shall be accurate to +/- 2 degrees Fahrenheit.-PfObserved thermometer reading 28F in ice water today. Calibrated during inspection to correct.

6-501.111 Keep the premises free of insects, rodents, and other pests.Observed gnats onsite. Clean prep sink drain and remove old produce. Produce removed today.

Observed boiled eggs and open ham today in the RI cooler that had been made/opened on the 10th. Discard date on this product was written as 2-18-14 which give the product 8 days instead of the 7 day max. that is required. Discussed counting these days with the staff and product discarded to correct.3-501.18

Observed slaw cooling in a large portion inside of a plastic container that was tightly wrapped. Use approved cooling methods such as shallow portions, using metal pans, uncovering product, stirring product, or putting on ice. Product broken down into shallow pans today to correct.3-501.15

Observed frayed wiring on the milk cooler that is not in good repair- replace or rewire.4-501.11

Clean table near the cookline handsink and clean inside of the fryers. Clean dry good bins and do not use single use cups to scoop dry goods(cup found in sugar discarded today to correct).4-602.13

2-301.12 Cleaning ProcedureWhen washing hands, turn off water with a papertowel rather than bare hands as observed today. Corrected through instruction.

3-501.18 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), DispositionObserved the RI fridge holding foods at 42F today. When holding TCS foods between 41-45F, then these foods can only be held for 4 days after they have been opened/made. Observed homemade tarter sauce that had been made >4 days prior- discarded today. Date marking sheet given.

4-903.11 (A), (B) and (D) Equipment, Utensils, Linens and Single-Service and Single-Use Articles-StoringStore ice scoop on a clean surface- soiled today.

4-501.11 Good Repair and Proper Adjustment-EquipmentObserved the milk cooler in disrepair today making it hard to clean for staff. Repair this unit or replace.