BERRYHILL ELEMENTARY

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed red dumpster with doors open. Ensure all doors are closed at all times. CDI- PIC closed dumpster doors. 5-501.114 Drains in dumpsters and waste containers shall have drain plugs in place. Observed blue dumpster to be missing a drain plug. Ensure all receptacles have a drain plug to limit pest harborage.

3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. Observed unwashed box of tomatoes and lettuce stored above ready to eat items. Unwashed produce needs to be stored under ready to eat food. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Doors open on dumpsters. Issue from last inspection corrected. Repeat, no increase in points.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed dumpster lid missing . Repeat 5-501.114 Drains in dumpsters and waste containers shall have drain plugs in place. Observed drain plug missing. Repeat

6-303.11 Provide required lighting intensity.(A) At least 10 foot candles at a distance of 30 inches above the floor, in walk in refrigeration units and dry food storage areas and in other areas and rooms during periods of cleaning. Observed 5 foot candles in WIC. Replace bulb with higher intensity watt bulb like one for WIF.

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 shredded mozzarella opened yesterday with no open date. CDI Open date placed on bag. 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 .

4-501.11 Maintain equipment in good repair. Observed gaskets torn on reach in cooler in rear prep area. Repeat

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 top of dish machine with debris and build up, observed outside of one container stacked clean with residue. Container placed back in dish area for re wash.

5-205.15 Maintain a plumbing system in good repair. Observed leak at spigot attached to hose under prep sink and at three comp sink.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed dumpster lid missing . 5-501.114 Drains in dumpsters and waste containers shall have drain plugs in place. Observed drain plug missing.

4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Black and clear building-up observed on ice shield.

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 cheese stick sauce in freezer with no date. Leftover foods that are frozen must be date marked. CDI- dated and discussion. 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. Observed gaskets torn on reach in cooler in rear prep area.

6-202.14 A toilet room located on the premises and opens directly into the kitchen shall be completely enclosed and provided with a tight fitting and self-closing door. Observed restroom door being propped open.

6-403.11 (A)Areas designated for employees to eat and drink, shall be located so that food, equipment, linens, single service/use items are protected from contamination. Bag containing employee food laying on box of retail food in WIC.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observation: EHS observed debris on knife and several scoops stored as clean. CDI: Items were moved to the dish area for W/R/S. Observation: EHS observed equipment stored dirty. PIC stated the equipment is not used by the facility.’ CDI: PIC stated equipment will be removed 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 , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 .

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observation: EHS observed an unlabeled spray bottle in the kitchen. PIC stated it was sanitizer CDI: Bottle was labeled.

6-501.112 Remove dead or trapped birds, insects, rodents, and other pests. Observation: EHS noted a dead insect in the sheet pan where a piece of equipment was stored dirty.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observation: EHS observed a box stored on the floor of the walk in freezer. Place box at least 6 inches off the floor Observation: EHS observed money stored in a money tray in the walk-in cooler above food.

6-202.14 A toilet room located on the premises and opens directly into the kitchen shall be completely enclosed and provided with a tight fitting and self-closing door. Observation: EHS noted the restroom door, which opens directly to the kitchen is not able to self-close with a tight flitting.

6-403.11 (A)Areas designated for employees to eat and drink, shall be located so that food, equipment, linens, single service/use items are protected from contamination. Observation: EHS observed a container of food in the walk-in cooler that a food employee identified as staff food. CDI: EHS advised PIC to label items as employee food. Observation: EHS observed a bottle of lotion stored on the bottom shelf of a prep table in the kitchen. CDI: Item was placed in the designated employee area.

4-501.11 Maintain equipment in good repair. Observed gaskets torn on reach in cooler in rear prep area.

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 - dark build up on wall around dish machine. As well as dust build up on fans in dish room and kitchen.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed burgers on line and hot holding cabinet less than 135 degrees due to temperature drop from adding buns and cheese. CdI Placed in steamer and reheated (see chart). 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 .

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed dumpster lid missing . 5-501.114 Drains in dumpsters and waste containers shall have drain plugs in place. Observed drain plug missing.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed boxes of food on floor in Dry storage. CDI PIC put boxes on a shelf.

4-302.13 (B) Provide an approved Max/Min thermometer for testing sanitizing temperatures in hot water warewashing machines. The thermometer must be readily accessible. -Pf Observed thermometer for dish machine not working. CDI PIC replaced thermometer.

3-304.12 (C) Store in-use utensils on a clean portion of the food preparation table or cooking equipment. The utensils and storage surface must be cleaned and sanitized every 4 hours. Observed food debris on large spoon and tongs stored as clean at floating utensil shelf above prep table. CDI - Utensils relocated to dish pit to be W/R/S. -0.5-

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed box containing yellow cheese sauce stored on floor inside goods storage room. CDI - Food relocated to nearby shelving. -0-

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 packaged bundle of single-service food trays stored on floor at goods storage room. CDI - Trays relocated to shelving unit. -0.5-

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed dumpster lid left open. 5-501.114 Drains in dumpsters and waste containers shall have drain plugs in place. Observed dumpster receptacle missing its drain plug. 5-501.115 Discard items and litter stored in the waste areas and enclosures as they are not necessary to operation and maintenance. Observed heavy litter behind dumpster receptacles. Thorough and higher frequency of cleaning needed. -0.5-

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wiping cloths on table and in bucket with no sanitizer.

4-501.14 Warewashing machines and the compartments/drainboards of sinks used for washing and rinsing equipment, utensils, raw food, etc. shall be cleaned before use, throughout the day to prevent recontamination of equipment and utensils, and at least every 24 hours if used. Observed build up in the dish machine. REPEAT

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. - Observed wiping cloths stored in sanitizer that was below concentration requirements. Observed Sanitizer to have a concentration of 0ppm. CDI-sanitizer was discarded and replaced. New concentration was 100ppm. REPEAT

4-501.14 Warewashing machines and the compartments/drainboards of sinks used for washing and rinsing equipment, utensils, raw food, etc. shall be cleaned before use, throughout the day to prevent recontamination of equipment and utensils, and at least every 24 hours if used. Observed build up in the dish machine.

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 a dented can in the dry goods storage area. CDI-can was separated from the other cans.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wiping clothes not being held in sanitizer. REPEAT

2-401.11 Eating, Drinking, or Using Tobacco. - Observed employee eating potato chips on the front line upon entering the kitchen. CDI - Spoke with staff about using designated areas to eat.

4-501.112(A)(2) Provide a minimum of 180F rinse water for sanitization when using the dish machine. -Pf- Observed rinse temperature only reach 152F at the time of the inspection. Children were being provided with single use trays but the kitchen ran out during the inspection. The dish machine needs to be fixed immediately to continue use of reusable trays due to inability to clean such a large amount or new single use trays needs to be provided. After about 20 cycles the machine only reached the above temperature. Maintenance called. VERIFICATION REQUIRED.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. - Observed wiping cloths stored in sanitizer that was below concentration requirements. Sanitizer was at 50ppm and it should be between 200-400ppm according to label on container.

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

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 tiles in walk in cooler .

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf. There is not a hand sink in dish room area. The closest hand sink is 46 Ft from the dish machine. Recommendation is to install a hand sink closer or in the dish room area. Zero points taken due to no observation of violation.

4-602.11(E)(4) Equipment such as ice bins shall be cleaned at a frequency necessary to preclude accumulation of soil or mold. Observed mold and mildew in top interior of the ice machine.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Clean dust from fans and fan screens in kitchen area. REPEAT (half points)

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. Clean dust from walls behind fans and underneath equipment in kitchen area. Clean floors in corners and under equipment. REPEAT (half 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 coleslaw and sliced sandwich ham not date marked in walk in cooler. CDI-dated

3-501.13 Use approved thawing methods. Observed frozen package of pork stored on counter. Spoke about proper thawing methods. CDI-pork placed in walk in cooler

4-602.13 Nonfood Contact Surfaces - C: Observed dust build up on hanging fans. x

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. Dust build up on HVAC vent in dry storage room.

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 employee place dirty dishes in dish machine, then take clean dishes out without washing hands. Hand sink in facility is over 25 feet from dish room. CDI- Employee will wash hands after touching dirty dishes, before touching clean dishes. Recommendation for facility is to install another hand sink that is closer to the dish room for easily accessibility.

5-204.11 Handwashing Sinks-Location and Placement - PF A hand sink shall be located (A) to allow convenient use by employees in Food preparation, Food dispensing, and Warewashing areas. Hand sink in facility is over 33 feet from dish machine. Recommendation for facility is to install another hand sink that is closer to the dish room for easily accessibility.

4-205.10 Food Equipment, Certification and Classification - C Observed domestic blender stored in dry storage area. PIC stated that the blender is for personal use. CDI- Blender was removed from facility. 4-501.11 Good Repair and Proper Adjustment-Equipment - C Observed leaking faucet at 3-comp sink.

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. Clean dust from ceiling above 3-comp sink near dish room.

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 This is not a hand sink in dish room. The closest (only) hand sink in dish room is greater than 25 ft from all parts of the kitchen. Dish room employee is currently using a cloth with Bleach to clean hands between dishes entering and exiting dish machine. Inspector did not observe violation but gave suggestions on the best time to wash hands in-between dirty to clean. Not having a hand sink readily avialable may result in violation.

4-602.11 Equipment Food-Contact Surfaces and Utensils-Frequency - P Observed mold and mildew in top interior of ice machine. VR- facility has up to ten days to clean interior of ice machine.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed milk in cold holding unit registering a temperature of 47-51 F. Milk on bottom of unit registered a temperature of 41 F. CDI- All milk in top portion of unit were placed in walk-in cooler and allowed to chill.

4-501.11 Good Repair and Proper Adjustment-Equipment - C Observed leaking faucet at prep sink near ice machine.

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed open cup of orange juice with straw and loose paper towel covering top. Cup was stored above clean pan lids on shelving in dish room. CDI - removed. REPEAT.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P. Observed reach in cooler holding cut lettuce salad, hard boiled egg, and shredded cheddar cheese between 42F-43F. Required temperature is now 41F or below. CDI - explained violation; points taken next 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 date marking on opened deli ham, opened cut lettuce, and cut tomato half, all stored in walk in cooler. CDI - all voluntarily discarded.

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 standing fan near 3 comp sink was running and had dust buildup on the wire cover.

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed employee food stored above kitchen food in walk in cooler. CDI, employee food removed, and placed on bottom shelf.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed cardboard boxes stored directly in front of handwashing sink. Maintain access to handwashing sinks at all time. CDI, boxes removed.

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 lunch treys, single service cups and other single service items stored on the floor in dry storage area. CDI, items moved from floor. •

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

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed employee food stored above establishment foods in walk in cooler. Items removed.

3-501.13 Use approved thawing methods. Observed 3 bags of ham thawing at prep sink. Ham observed in sealed containers, water was not able to remove particles. Observed only one bag directly under running water. Items placed in walk in to thaw.

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 items stored on the floor in dry storage.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed build up of dust and debris on shelving in dish washing area, and in dry storage. Repeat

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

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed sanitizer at the 3 compartment sink, as well as in sanitizer buckets with concentration less than 200ppm Quat. CDI, Sanitizer was refreshed.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed buckets with sanitizer without label. CDI, food employees labeled containers.

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed shakers without identifying label. "

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed dead and live roaches in facility. Improvement noted, pest control plan in place.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed sugar, and flour stored in open container, exposed to contamination.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed build up of dust and debris on shelving in dish washing area, and in dry storage.

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 packaged salads stored in stand up cooler unit for (cooling) measuring 62 F. CDI salads opened and placed inside walk-in cooler so cold air can flow across product.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed dead fly in sanitizer water at three compartment sink; observed fruit flies in dry storage room. (sanitizer replaced).

REPEAT 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed containers stored clean with food debris stuck to surfaces; CDI containers pulled and placed into dirty dish pit.

NO POINTS DEDUCTED 4-501.11 Maintain equipment in good repair. Observed leaking faucet at prep sink near ice machine in need of repair. (leaking when water is turned on)

"NO POINTS DEDUCTED 6-501.14 Cleaning Ventilation Systems, Nuisance and Discharge Prohibition - C Observed large fan in ktichen area collecting heavy dust debris in need of removal.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed containers stored clean with food debris stuck to surfaces; CDI containers pulled and placed into dirty dish pit. Observed tile kettle stored with old standing water inside basin in need of removal. CDI water removed and kettle cleaned and sanitized.

4-903.11 Store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor. Observed clean utensils stored in dirty bins that need to stay in wash rotation.

DyNO POINTS DEDUCTED 4-501.11 Maintain equipment in good repair. Observed damaged faucet at three compartment sink leaking in need of repair.

NO POINTS DEDUCTED 6-501.14 Change the filters and clean the intake and exhaust air ducts so they are not a source of contamination by dust, dirt or other materials. Observed vents in kitchen area in need of cleaning.

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 numerous salads prepared and placed into stand up cooler inside closed clam shell containers measuring 53F. Salads dropped from 55F to 53F in 26 minutes at a rate of .0384F per minute which will not correctly cool products down in required time frame. CDI salads opened and placed inside walk-in cooler so air may flow across product. Observed salads dropping by more than (.12F) per minute.

5-501.115 Discard items and litter stored in the waste areas and enclosures as they are not necessary to operation and maintenance. Observed litter stored around and behind dumpster cans in need of cleaning.

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 heavily dented can of beans stored in the dry storage area. EHS moved can to the managers office. Insure that dented cans are looked for and removed from storage.

5-205.15 Maintain a plumbing system in good repair. Observed leaking faucet on the 3 compartment sink.

d6-501.11 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 missing ceiling tiles in the dish area.

4-501.11 Maintain equipment in good repair. Observed heavily damaged/dented food cart

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 two missing ceiling tiles in the dish area, observed water damaged ceiling tiles in the prep area.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed unlabelled chemical spray bottle in dish machine. CDI by PIC labelling.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed items stored on the freezer and dry storage floor. Items had been delivered earlier in the morning. Insure that items are placed in proper storage.

*Her 4-501.11 Maintain equipment in good repair. Observed hot box with a broken handle, and a dented rolling cart. Also observed hot box ambient temperature at 137F. Box was set at 165F setting. Insure that the hot box is in good working order, as an ambient temperature of 137F may not be capable of holding foods at 135F if the unit is being constantly used.

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 missing ceiling tiles in the dish machine room.

3-501.13 Use approved thawing methods. Observed deli meat left on the side of a prep sink to thaw. Thaw items in the walk in cooler or under 70F running water. CDI by employee placing item into the walk in cooler

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed numerous wet wiping cloths left out on prep surfaces/tables. Leave wet wiping cloths in sanitizer buckets between uses.

l4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed build up of scale around the dish machine, and sprayer arm in the dish machine sink, observed cafeteria area microwave soiled.

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 missing ceiling tiles in the dish machine area.

6-501.14 Change the filters and clean the intake and exhaust air ducts so they are not a source of contamination by dust, dirt or other materials. Observed heavy dust build up on the vents throughout the cafeteria.

4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed ice machine collecting pink and orange debris.

. 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 trays stored directly on floor in dry storage room.

P4-501.11 Maintain equipment in good repair. Observed heavy calcium buildup in dish machine and spray arm. Observed warmer door handle broken. REPEAT VIOLATION.

6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Observed ceiling tile missing in dish room.

6-501.14 Change the filters and clean the intake and exhaust air ducts so they are not a source of contamination by dust, dirt or other materials. Observed ventilation collecting dust debris above clean dish drying rack. 6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee cell phone stored on prep table.

4-501.114 Maintain sanitizer at correct concentrations. -P Observed one sanitizer bucket in kitchen, bucket tested at <200ppm. CDI bucket refilled to proper concentration.

4-903.11 Store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor. Observed utensils drying on absorbent cloths.

Mol. d4-202.11 Food contact surfaces shall be smooth, free of open seams, cracks, chips, pits, sharp internal angles, crevices and assembled to allow access to clean. -Pf Observed 2 cracked and damaged container lids. CDI lids voluntarily discarded. 4-501.11 Maintain equipment in good repair. Observed rusted shelves in walk-in cooler. Observed warmer missing handle. REPEAT VIOLATION.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed several gaskets collecting black residue. Observed shelves in walk-in with microbial growth.

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 ceiling leaking in several areas of dish room. 6-501.114 Maintaining Premises, Unnecessary Items and Litter - C. Observed warmer not in use stored in facility.

6-501.14 Change the filters and clean the intake and exhaust air ducts so they are not a source of contamination by dust, dirt or other materials. Observed ventilation collecting dust above 3 comp sink and in dish room. REPEAT VIOLATION.

3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P Observed unwashed onions stored directly above RTE pizza. CDI onions were moved.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed can opener soiled. CDI can opener cleaned.

J3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed pizzas stored in oven at 115. CDI pizzas were reheated.

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed 3 working containers unlabeled.

4-903.11 Store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor. Observed one box stored on floor in dry storage area.

4-501.11 Maintain equipment in good repair. Observed warmer handle broken.

5-501.115 Discard items and litter stored in the waste areas and enclosures as they are not necessary to operation and maintenance. Observed debris around dumpster area.

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 black debris collecting behind dish machine on wall.

6-501.14 Change the filters and clean the intake and exhaust air ducts so they are not a source of contamination by dust, dirt or other materials. Observed ventilation intake/exhaust collecting dust in dry storage and dish room.

4-501.11 Maintain equipment in good repair. Observed broken prep table, drawer and parts laying on table. Repair/Replace table. Observed warmer missing handle. Repair handle

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed food residue in drawers and ledges/ hinges of equipment. Observed cafeteria microwave soiled. Repeat violation.

4-501.114 Chemical sanitizer must be at proper concentration. Observed QAC based sanitizer too low. CDI sanitizer refilled. Repeat violation.4-601.11 Food contact surfaces shall be clean to sight and touch. Observed dust and debris buildup on sliver and grater. Recommend covering equipment with food grade bag.

7-102.11 Chemicals shall be labeled. Observed chemical spray bottle not labeled. CDI bottle labeled.

3-501.15(B) Cooling shall be accomplished by using rapid cooling equipment, refrigeration/freezer units or adequate ice bath. Observed boiled eggs cooling in 63F water. CDI eggs placed in adequate ice bath.

3-302.12 Once removed from the original packaging, food shall be labeled unless readily identifiable like pasta. Observed several dry goods containers unlabeled.

6-202.15 Outer doors shall be self-closing or otherwise protected. Observed door to loading dock not self-closing.

3-304.14 In-use wet wiping cloths shall be used for one task then laundered or stored in sanitizer between uses. Observed wet wiping cloths on counter.

4-302.14 Proper test strips must be provided. Observed facility using QAC sanitizer but could not provide QAC test strips. CDI facility prepared chlorine sanitizer at proper concentration.

4-601.11 Nonfood contact surfaces shall be clean to sight and touch. Observed cafeteria microwaves soiled.

6-501.114 Facility shall be free of nonfunctional equipment. Observed nonfunctioning warmer. Repair/Replace/Remove equipment.