ALEXANDER GRAHAM MIDDLE

5-202.12 Provide at least 100F water at handsinks. Observed 2 hand sinks not reaching 100F. Observed one at 80F and one at 90F. 6-301.11 Provide soap for handwashing at each handsink. -Pf Observed no hand soap at the hand sink near the office. CDI - Hand soap was provided at the sink.

7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P Observed freezer cleaner stored above seasonings inside the dry storage area. CDI - Chemical was removed from shelving.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed sanitizer solution below 150 PPM. CDI - New sanitizer solution made and the buckets refilled at the proper concentration.

4-501.11 Maintain equipment in good repair. Observed hand sink near the right service line in need of caulking around the outer perimeter.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed cooked onions stored inside hotbox at 112F. CDI - Onions were removed and reheated to 165+. 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 Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

7-202.12(A) Use poisonous or toxic materials according to manufacturer's label. Use pesticides approved for use in commercial food service only.-P Observed residential use ant and wasp spray present in facility, restricted from use in food preparation area. Observed Ant/insect powder inside facility. CDI - PIC voluntarily discarded items.

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 Breakfast sausage and cheese bagels placed in 2 door RIC to cool after breakfast, Observed no decrease in temperature after 30 min window. CDI - Sandwiches placed inside WIC to rapidly cool. 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 .

4-903.12 Do not store cleaned equipment, utensils, linen in toilet rooms; garbage rooms; mechanical rooms; under sewer lines; under open stairwells; or under other sources of contamination. Observed pans and ice scoops stored in cabinet inside the men’s restroom. CDI - Items moved to be cleaned, sanitized, and relocated.

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 floors inside the WIC in need of cleaning.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed QUAT sanitizer at the 3 compartment sink below 200 PPM. CDI - Sink was drained and refilled with QUAt sanitizer at the proper strength. 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 (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 pan of Mac n cheese prepared the previous day with no date marking. CDI - The Mac n Cheese was 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 .

6-404.11 Designate a separate area for items that are not for use and are being held for credit, such as dented cans or recalled products. -Pf Observed dented can stored with cans for service, no separate designated area for dented cans. CDI - PIC voluntarily discarded dented cans.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wiping cloth stored in QUAT sanitizer below 200 PPM. CDI - Replaced sanitizer at the proper strength.

2-301.14 (E) Wash hands after handling soiled equipment or utensils. -P 2-301.14 (H) Wash hands before donning gloves to initiate a task that involves working with food.- P Observed food employee washing soiled dishes, removed soiled gloves, don new gloves and return to the make line to continue serving food with no hand wash. CDI - Employee washed hands properly.

3-501.19(B) (1) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall have an initial temperature of 41 F when removed from cold holding temperature control or 135 F or greater when removed from hot holding temperature control. -P Observed records indicating that yogurt was placed on TPHC above 41F at 10 AM and 10:30 AM. Records show yogurt cups placed on TPHC at 19C = 66.2 °F. SOP state that all items should follow CCP of 41F before being placed in TPHC. CDI - Items were improperly placed on TPHC and facility elected to continue the cooling process to 41F. Yogurt observed at 35-39F at 12:30 PM.

4-501.11 Maintain equipment in good repair. Dish machine observed broken and in need of repair.

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 stickers on the non food contact surface of multiple dishes, stored as clean. CDI - Pans and containers were moved to the three compartment sink to remove labels and properly w/r/s.

3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. Observed unwashed produce stored above RTE meatballs inside the WIC. CDI - Storage order was rearranged. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed QUAT sanitizer that should have a concentration of 200 PPM - 400 PM at 500+ PPM inside the 3 compartment sink being used to sanitize. CDI - PIC added more water to solution to drop the concentration to 400 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

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed spray bottle with pink chemical solution with no label. CDI - Spray bottle was labeled.

4-501.11 Maintain equipment in good repair. Dish machine observed broken and in need of repair.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed dumpster doors open.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed generals chicken and mixed veggie in hot boxbelow 135 degrees F. CDI- PIC removed items and reheated to proper temperature. 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 Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

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 speed rack of thawing product without a label on rack. CDI- PIC labeled food rack with correct date. 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 .

4-501.11 Maintain equipment in good repair. Dish machine observed broken and in need of repair.

2-301.12 (A),(B) Wash hands for at least 20 seconds. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 10 to 15 seconds, rinse, and immediately follow the cleaning procedure with thorough hand drying method (ex. Disposable Paper Towel). -P- *Observed - Food employee wash hadns for less than 10 seconds. *CDI - EHS educated food employee and observed proper handwashing for 20 seconds. For more information on handwashing, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training video at the following web link, https://youtu.be/BH6CLGrH10M .

3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P- EHS observed employee grab food and trash off the floor with gloved hands. Discarded the trash and food into the trash can without changing gloves. EHS informed the PIC of the violation and PIC had employee change gloves and wash hands. CDI- EHS observed proper glove use after re education was provided.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P *Observed - Fried chicken sandwich in HH below 135F. *CDI - PIC had food employee reheat item to 165F. RH was 177. 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 Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. *Observed - Wet wiping cloth stored on counter outside of sanitizer container.

*REPEAT* 4-501.11 Maintain equipment in good repair. *Observed - high temp dish machine still not working. In need of repair

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. *Observed - Dumpster doors left open.

3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. -P. - Observed mashed potatoes dated for yesterday (1/30) PIC stated item had not been removed from cooler. Mashed potatoes were 49F and tightly covered in a large container. CDI- PIC voluntarily discarded the 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 Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

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 mashed potatoes in large container tightly covered and not cool properly over night according to PIC. CDI - PIC voluntarily discarded the item. 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 .

4-501.11 Maintain equipment in good repair. Observed high temp dish machine still not working. Per PIC, facility has submitted work order and is on the list for repairs. EHS asked why repair is taking so long. Per PIC, facility has to have dish machine converted from gas to electric. Repair. REPEAT -1-

4-501.11 Maintain equipment in good repair. Observed high temp dish machine still not working. Per PIC, facility has submitted work order and is on the list for repairs. EHS asked why repair is taking so long. Per PIC, facility has to have dish machine converted from gas to electric. Repair. REPEAT -1-

4-501.11 Maintain equipment in good repair. Observed inoperable high temp dishwasher. 3 comp sink is currently being used to W/R/S. A work order has been placed for repair. Per PIC, repairs will be completed during summer. REPEAT -.5-

3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. For more information on food storage order please visit: http://meck.co/FoodSafety Observed unwashed oranges, cucumbers, and tomatoes stored over RTE juices in the WIC. CDI-PIC corrected storage order.

4-602.12 (B) The cavities and door seals of microwave ovens shall be cleaned at least every 24 hours by using the manufacturer's recommended cleaning procedure. Observed microwave with food buildup. Increase cleaning frequency.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wiping clothes stored in quat sanitizer at insufficient concentration. CDI-PIC remade sanitizer bucket with quat sanitizer at a concentration above 200 ppm.

4-501.11 Maintain equipment in good repair. Observed inoperable high temp dishwasher. 3 comp sink is currently being used to W/R/S. A work order has been placed for repair.

5-501.115 Discard items and litter stored in the waste areas and enclosures as they are not necessary to operation and maintenance. Observed multiple pieces of office furniture stored around the dumpster. Remove unnecessary items to prevent accumulation of litter.

2-301.14 Wash hands before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single service and single use articles. -P Observed custodian enter kitchen, punch in on time clock and dispense ice from ice machine without handwashing. CDI - PIC notified to ensure all visitors to kitchen engage in proper handwashing prior to handling exposed food to prevent contamination as part of PIC duties. EHS and PIC educated custodian about handwashing prior to handling unprotected foods. Hands washed. -0-

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 unwashed melons over RTE foods in walk in cooler. CDI - PIC educated about requirement and food storage rearranged. -1.5-

6-404.11 Designate a separate area for items that are not for use and are being held for credit, such as dented cans or recalled products. -Pf Observed dented cans of baked beans stored with cans on dry storage shelf without dents. CDI - PIC moved these to a designated area, away from undented cans. -0-

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wiping cloths stored in quat sanitizer at less than 200ppm as stated on label. CDI - PIC refilled to above 200 ppm and educated staff about minimum requirement for concentration per label. -.5-

5-205.15 Maintain a plumbing system in good repair. Observed slow drain at first handsink inside back door and leak at can wash faucet. Repair. -0-

5-501.115 Discard items and litter stored in the waste areas and enclosures as they are not necessary to operation and maintenance. Observed buildup of office furniture and cabinetry stored in dumpster area behind red dumpsters. Remove these items often enough to prevent litter. -0-

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed cases of milk in milk cooler out of cold holding temperature (see temperature chart). Internal temperature of milk cooler read 47F. Also observed items in walk in cooler out of cold holding holding temperature (see temperature chart). Internal temperature of walk in cooler read 50F and PIC stated cooler was observed at 50F 2 hours prior. Technician arrived on site to fix walk in cooler and milk cooler. All items in walk in cooler were moved to walk in freezer and reach in coolers while technician repairs a part for walk in cooler and milk cooler internal temperature was corrected to 38F. VR-A verification visit will be conducted this afternoon to see that internal cooler temperatures for walk in cooler is below 41F. Facility will be on spring break and building will be closed for a week starting on 4/11/2022. If Walk ink cooler cannot be repaired before end of business today then no items should be sold or distributed from walk in cooler until repairs have been made and internal cooler temperature is below 41F.

4-501.11 Maintain equipment in good repair. Observed rust developing on chem storage shelving in laundry room. Resurface or replace shelving. -.5- POINTS NOT ESCALATED TODAY AS THE CONDITION WAS BETTER THAN LAST INSPECTION.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P 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 Safe Food Temperatures https://youtu.be/tXP09IK-1TQ . Observed cheeseburgers hot holding on serving line at 124F. PIC stated temps are taken when food reheated and all above 165F. PIC later stated one food employee turned hot box temps down after units full. CDI - PIC turned boxes up and reheated cheeseburgers. -1.5-

3-302.15 Wash fruits and vegetables prior to use. Observed washed pears with stickers present. CDI - Stickers removed. PIC stated removing stickers from pears bruises the fruit but staff will be reminded to remove all stickers from all washed produce. -0-

4-501.11 Maintain equipment in good repair. Observed rust developing on chem storage shelving in laundry room. Resurface or replace shelving. -.5- POINTS NOT ESCALATED TODAY AS THE CONDITION WAS BETTER THAN LAST INSPECTION.

5-202.12 Provide at least 100F water at handsinks. Observed hot water at handsink to the far right of the cook line upon entry to the kitchen at 61F after flushing for more than 5 mins. CDI - PIC submitted work order to maintenance for handwash sink temperature check. Permit states 6 new tankless hot water heaters were installed in 2017. -0- 5-205.11 (A),(B) Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed handsink blocked with rotating fan at beginning of inspection.

4-904.11 (A) Display and handle single-use and single-service articles and cleaned and sanitized utensils to prevent contamination. Observed food contact surfaces of disposable side item cups stored facing upward. Invert these. -0-

4-501.11 Maintain equipment in good repair. Observed lights out in walk in freezer. Work order submitted to maintenance prior to inspection. -.5-

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed dry food in dry storage stored directly beneath overhead sprinkler system. -0-

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed quat sanitizer in buckets for wiping cloths at <200 ppm. Per PIC, quat sanitizer is made to the low level 200 ppm on the range listed on outer packing of 200-400 ppm. CDI - PIC remade sanitizer to >200 ppm and EHS advised that when wiping cloths are used and placed back in sanitizer bucket the concentration decreases throughout the day. -1- REPEAT

4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor.Observed paper plates and plastic cups stored directly under the sprinkler system in dry storage. -0-

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Sanitizer bucket recorded at low concentration.

4-501.14 Warewashing Equipment, Cleaning Frequency. Dish machine if used before, shall be cleaned throughout the day at a frequency necessary to prevent recontamination of equipment and utensils and to ensure the equipment performs its intended function and if used at least every 24 hours. - C Observed clogged ports in the top portion of the dish machine.

6-501.13 Cleaning Floors, Dustless Methods - C Observed standing water on the floor behind the prep sink and ice machine.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Hamburger recorded below 135F (see chart). CDI- Re-heated (see chart). Suspected temp. dropped during prep of hamburgers

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 Salads cooling in reach in cooler with lid on. CDI- Lid removed and moved to WIC for proper cooling.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed corn dogs at line 1 holding at 121F. CDI. Corn dogs were voluntarily discarded. Repeat. All other hot holding temperatures were in compliance; half points taken. Maintain water levels in steam unit sufficient enough to maintain steam to keep hot. Full points will be de-ducted at next inspection if out of compliance.

3-501.13 Use approved thawing methods. COMMENT: Observed ground beef thawing in sink without running water.

4-501.11 Maintain equipment in good repair. COMMENT: Observed broken plastic bins holding utensils. Observed wood exposed on door due to handle; caulk to maintain cleanability of the door. Replace the foam gasket on walk in cooler door. Replace to maintain cleanability.

5-501.16 A receptacle shall be provided in each area of the food establishment or premises where refuse is generated or commonly discarded, or where recyclables or returnables are placed. Noted no trash can at either line 1 or line 2 handsinks. The trash cans used for these handsinks are inconvenient and individual trash cans shall be provided at each sink. 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. 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. Replace lights out in dish machine room. Observed debris behind the ice machine.

3-301.11(B) Do not contact exposed ready-to-eat food with bare hands. Use suitable utensils, single-use gloves or dispensing equipment. -P Employee observed handling bread rolls with bare hands at the start of the inspection. CDI (corrected during inpsection). Employee instructed to stop handling rolls, discard rolls that were handled with bare hands and wash hands and don gloves. Employee washed hands and donned gloves.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed meatloaf patties at line 1 holding at 121F-130F. Observed meatloaf patties in hot holding cabinet at 108F. CDI. The PIC (person in charge) reheated the meatloaf patties to 179F and placed back on line and holding cabinet.

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 COMMENT: Observed ham subs cooling completely covered in individual hinged containers in small reach in cooler. CDI the PIC placed the ham subs in the walk in freezer uncovered to cool.

5-501.16 A receptacle shall be provided in each area of the food establishment or premises where refuse is generated or commonly discarded, or where recyclables or returnables are placed. COMMENT: Noted no trash can at either line 1 or line 2 handsinks. The trash cans used for these handsinks are inconvenient and individual trash cans shall be provided at each sink.

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. COMMENT: Repaint the frame around the office window as it is chipping. Repaint and seal the wooden frame surrounding the small reach in door at the walk in cooler.

6-202.11 Shield the lights or provide shatter-resistant bulbs in areas of exposed food, equipment, utensils, linens or single-use articles. 6-303.11 Provide at least 10 foot candles of light in the walk in cooler. COMMENT: It was not confirmed if the bulb in the walk in cooler was shatterproof or not (the cover over the bulb has large gaps and is not completely covered. If not, a shatterproof bulb shall be installed to protect potential contamination. In addition, the light in the walk in cooler was measured at 5 foot candles. Increase lighting.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed numerous pans with food debris . CDI took to rewash . -0 points-

3-403.11 Reheat all TCS foods to 165F within 2 hours if food is to be hot held until service. -P Observed chicken on line 120-129 after reheating. CDI reheated to 171 degrees.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed two sanitizer buckets at less than 200 ppm qac sanitizer . CDI refilled buckets with sanitizer at proper concentration.

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 damaged and peeling paint on sill above 3 compartment.

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 food employee not using a protective barrier to turn off faucet. CDI PIC provided educational opportunity and food employee rewashed hands. 2-301.14 Wash hands after activities that contaminate them. -P Observed food employee pick trash off the floor, put on glasses then continue with food preparation and checking temperatures of salad cooling. CDI Food employee stopped and directed to wash hands.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no paper towels at hand sink by walk in coolers. CDI PIC provided paper towels.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed hot dogs hot holding below 135 degrees. CDI Hot dogs were reheated to above 165 degrees.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed minor dust on clean rack for equipment and fans in the kitchen. Make sure to increase cleaning frequency. REPEAT Points not escalated due to separate issue from last inspection. However if seen in future, points will be deducted for non foood areas.

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. 6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Observed floor in dish machine area not smooth and easily cleanable. Make sure to repair. REPEAT Points not escalated. *Food establishment has notified maintenance and will have addressed during closing of summer.*

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee food being stored above food establishment ingredients in walk in cooler. CDI PIC relocated items.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed handsink blocked by rolling cart. CDI by removal of obstruction.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed sandwich stored in cooler measuring above 45F. CDI by removal to freezer for rapid cooling.

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 individual containers of salsa with no date mark. Container in walk in which is the source of the smaller containers was date marked correctly. CDI by date marking with proper date.

7-201.11 Store toxic materials to avoid contamination. -P Observed bottle of sanitizer stored over prep surface with active food prep occurring. CDI by removal of bottle to proper storage location.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed small amount of debris build up on plate of microwave available to staff and students.

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 damage to flooring beneath the dish machine.

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed employee drink stored in walk in cooler. CDI by voluntary disposal of drink.

4-602.11 Clean the equipment and utensils used with TCS foods as required to avoid contamination. -P Observed debris build up on container stored as clean. CDI by removal for recleaning.

4-502.12 Single-Service and Single-Use Articles, Required Use - P Observed soiled single use utensils stored in container in dish area. Upon questioning, employee told EHS that the utensils had dropped onto the floor and the employee put the them in the container. CDI by voluntary discard of the utensils.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed dumpster with no door.

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 debris build up on floor of walk in freezer.

3-101.11 P Food shall be safe for consumption, unadulterated and honestly presented. Observed container of pizza sauce in walk in with large amount of bacterial growth. CDI by voluntary disposal.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed raw turkey stored over vegatables in the freezer. CDI by correcting storage order.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed debris build up on the slicer and stand mixer. CDI by recleaning.

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 several items, including but not limited to hotdogs and beans, improperly date marked with 4-2-17. CDI by correctly date marking. Observed pizza sauce in the walk in dated 3-15-17. CDI by voluntary disposal.

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 salads in tightly sealed containers in reach in coolers and in grab and go coolers measuring at 52. CDI by opening containers and removal to freezer for rapid cooling.

4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed single service food trays stored on the floor in the dish room and on the drain board of the dish machine. CDI by removal to a proper location.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed debris build up on the sides of equipment such as the flat top.

5-501.114 Ensure drain plug on dumpsters, waste containers is in place. Observed dumpster with missing drain plug.

Observed employee go from stacking dirty trays for dishwasher to clean side emptying trays. CDI - through instruction 2-301.14 Wash hands after handling soiled equipment or utensils and before food preparation, handling clean equipment and utensils and unwrapped single-use/single-service articles. -P

Observed mozzarella not date marked. CDI - dated, made 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 single service trays open next to box of sanitizer. 4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor.

Observed holes in dumpster. 5-501.111 Keep storage areas and bins for waste in good repair.

Observed damaged paint on window sill behind 3 compartment sink. 6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable.

2-102.12 PIC demonstrates knowledge by being a certified food protection manager. Observed PIC with no proof of ANSI accredited food certification.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed wet cloths sitting on carts.

3-101.11 P Food shall be safe for consumption, unadulterated and honestly presented. Observed one package of buns with mold growth. CDI- food was discarded.

3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P Observed employee eating food with disposable gloves on and then completing other tasks without changing her gloves. CDI by instruction.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed french fries and beef teriyaki on the serving line below 135F (see temp. chart). CDI- instructed PIC to reheat foods to above 165F (see chart). For drier foods such as french fries and chicken patties, keep the foods near the bottom of the pans.

4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf Observed facility serving thin foods such as chicken patties that would require a thin probe thermometer. The thin probe thermometer was reading at 41F while at room temperature. CDI- battery was replaced and thermometer is functioning properly.

6-502.12 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 dust accumulation on the wall fan covering in the dry good storage area and on the surrounding wall.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed fish sticks and cheese sticks hot holding below 135F in a hot box. CDI- items reheated to above 165F (see temp. chart).

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 one container of hummus opened on 9/11 in the walk in cooler. CDI- product discarded.

3-501.19 Provide and follow written procedures for foods held using Time as a Public Health Control (TPHC). Clearly mark foods with begin and end times. All food not sold by the end of 4 hours shall be discarded. -P/Pf Observed deli sandwiches held using TPHC not marked on the TPHC board. CDI- sandwiches added to TPHC board.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed cut melons cold holding at 54 F, milk at 51 F and deli sandwiches at 60 F. CDI- placed on TPHC

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 cut melons, cut yesterday and not date marked. CDI- placed on TPHC

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 inadequate cooling prior to TPHC.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. Observed package of deli meat at 66 F. CDI- discarded

6-301.12Maintain Hand Drying Provision at all ahnd sinks - PFObserved no hand towels at one hand sink. CDI- restocked

4-501.114 Maintain Manual and Mechanical Warewashing Equipment, Chemical Sanitization solutions at proper Concentration - P Observed santizer soltuion in 3 comnp sink less than 100 ppm QAC CDI- remade to 200 ppm

3-501.16 (A)(2) and (B) Maintain cold held Potentially Hazardous Food (Time/Temperature Control for Safety Food), at 45 F or colder - P Observed milk in walk in cooler at 47 F and salads and pizzas at 51. CDI- TCS foods refrozen or removed to other cooling equipment VR

3-501.15 Cool TCS foods using approved and effeective Cooling Methods - PF Observed salads cooling in closed plastic containers. CDI- procedure changed

2-401.11 Employee beverages shall be stored covered below food and food contact surfaces. Observed uncovered employee beverage stored on prep sink. CDI- removed

3-302.11 Foods shall be stored so as not to contaminate one another. ie by final cook temperature Observed raw turkey stored over ready to eat meat chubs in walk in freezer

3-501.17 Opened, ready to eat TCS foods shall meet date marking requirements. Observed 41 F deli meat in walk in cooler dated 4-9. PIC stated had just been thawed Observed ranch dreeeins with buttermilk date amrked 4-8. CDI-PIC discarded

3-501.15 TCS foods shall be cooled usnig approved effective methods. Observed spinach and hard bolied egg in salad container at 52 and 54 F. CDI cooling procedure changed

3-601.11 Packaged foods available for self service shall meet food labeling requirements. Observed pakaged foods unlabeled. CDI- CMS granted temporary exemption , must be reolved by new school year