BEVERLY WOODS ELEMENTARY

6-501.112 Remove dead or trapped birds, insects, rodents, and other pests. Observed two dead pests in kitchen office during inspection. CDI - PIC removed 0 pts.

4-501.11 Maintain equipment in good repair. Observed dish machine out of order during inspection. Observed hot cabinet door hinge damaged and unable to properly self-close. Neither pieces of equipment were in use during inspection. PIC stated service requests had already been created for both items prior to REHS arrival. Repair or replacement necessary. 0 pts.

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 cracked and damaged floor tiles in main kitchen area during inspection. Repair or replacement necessary. Repeat. 1 pt.

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 cracked and damaged floor tiles in main kitchen area during inspection. Repair or replacement necessary. Repeat. 1 pt.

6-501.112 Remove dead or trapped birds, insects, rodents, and other pests. Observed dead roach in kitchen office area during inspection. More frequent or thorough pest control measures necessary. 0 pts.

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 cracked and damaged floor tiles in main kitchen area during inspection. Repair or replacement necessary. Repeat. 0.5 pts.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed sanitizer at three compartment sink at 0ppm quat during inspection. CDI - PIC corrected solution. Concentration maintaining around 200ppm. 0 pts. 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

3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 41F within 4 hours. -P. Observed various chocolate milk cartons in WIC holding above 41F at 11:35am during inspection. PIC stated milks were delivered at 8:00am, but was unable to verify the temperature at which the cartons were received at. Cartons moved to WIF to rapidly cool. Milks did not achieve 41F by 12:00pm. Observed cut cantaloupe maintaining 50F with 35 minutes left in cooling window. CDI - All out of temperature milks voluntarily discarded. Cantaloupe moved to WIC to rapidly cool. Cantaloupe achieved 41F at 12:00. 1.5 pts. For more information, please visit: www.meckncgov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Cooling Food Safely https://www.youtube.com/watch?v=P6x8b1ZVOxU .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed various containers of milk in milk cooler holding above 41F during inspection. See temperature chart. Ambient in milk cooler 51F. Back up unit observed maintaining 40F. PIC to rearrange units to hold TCS milks in back up unit and non-TCS drinks in milk cooler. Maintenance contacted during inspection. All out of temperature milks held in unit for longer than four hours voluntarily discarded. Unit placed on time for remainder of lunch services. 72 hour VR required. 1.5 pts. 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 .

3-501.19(B)(3) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall be marked to indicate the time that is 4 hours past the point in time when the food is removed from temperature control. Pf Observed TPHC chart not marked with times foods were placed on time. CDI - PIC corrected chart. 0 pts.

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 cut cantaloupe cooling while in sealed plastic containers in RIC during inspection. Cantaloupe was maintaining 50F with 35 minutes left in cooling window. CDI - Cantaloupe moved to WIC to rapidly cool. Cantaloupe achieved 41F at 12:00. 0.5 pts. 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 .

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 various cracked floor tiles throughout main kitchen area during inspection. Repair or replacement necessary. 0 pts.

3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. Observed unwashed apples stored above ready-to-eat apple sauce in the walk-in cooler.

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 open shredded mozzarella cheese in the walk-in cooler with a date mark from 2/27/25. CDI - Item was voluntarily discarded.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed one spray bottle of chemical without a label. CDI - Item was labeled during inspection.

2-103.11(B) Persons unnecessary to the food establishment are not allowed in the food preparation area. Observed a teacher come into the kitchen to open her personal soup can.

REPEAT 4-501.11 Maintain equipment in good repair. Dish machine is currently not working due to the conveyer belt being broken. Cafeteria is using the 3-compartment sink for all dishes until it is repaired. The mushroom cap of the mop sink is missing. Manager stated that they have looked into replacing it and are looking for the part to order.

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

REPEAT 6-303.11 Provide required lighting intensity. Observed 4.90ft candles of light in the walk-in cooler. 10ft candles is required. Manager has replaced the light bulb to increase lighting intensity from previous inspection.

3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. Observed unwashed tomatoes stored above ready-to-eat foods in the walk-in cooler.

4-501.11 Maintain equipment in good repair. Observed a leaking walk-in freezer compressor that is causing a large build-up of ice.

REPEAT 5-205.15 Maintain a plumbing system in good repair. Observed a missing bell cap for the vacuum breaker on the mop sink faucet. A work order has been made.

REPEAT 5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed one open dumpster doors Improvements made from previous inspection. 5-501.114 Drains in dumpsters and waste containers shall have drain plugs in place. Observed a missing drain plug on the recycling bin dumpster.

6-303.11 Provide required lighting intensity. Observed 3.47ft candles of light in the walk-in cooler. 10ft candles is required.

4-501.11 Maintain equipment in good repair. Observed an ice machine that is not working. PIC stated that a work order has been made.

5-205.15 Maintain a plumbing system in good repair. Observed a missing bell cap for the vacuum breaker on the mop sink faucet.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed open dumpster doors. 5-501.114 Drains in dumpsters and waste containers shall have drain plugs in place. Observed a missing drain plug on the recycling bin dumpster. 5-501.16 (C )Provide waste bins in required areas including at handwash sinks. Observed no trashcan available at the front kitchen hand sink.

6-501.112 Remove dead or trapped birds, insects, rodents, and other pests. Observed dead roach inside of the dry storage room.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed hand washing sink without paper towels present to carry out handwashing. CDI- Paper towels provided during the inspection.

6-501.112 Remove dead or trapped birds, insects, rodents, and other pests. Observed dead roach inside of the dry storage room.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed multiple dumpster doors left open during inspection. Continue to work with team members to ensure that dumpster doors are maintained closed to prevent a possible harborage or attraction of pests.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed chicken sandwiches inside of reach in warmer unit holding below temperature threshold. See temperature chart. Chicken sandwiches was placed on time and to be discarded after service.

2-101.11 (A) PIC shall be present during all hours of operation. -PF Observed person in charge not present upon arrival to inspection due to helping at another cafeteria kitchen. Person in charge arrived later during the inspection.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed chemical stored in a red sanitizer bucket. Chemical did not test for quat or chlorine. When speaking to person in charge, REHS learned that chemical is a disinfectant used on kids tables after service is completed. Ensure that chemical is labeled to prevent confusion of sanitizer. CDI- Labeled during the inspection.

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 inside of dry storage with noticeable build up left attached. Recommended a higher cleaning frequency to prevent build up occurrences.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed that strength of sanitizer in buckets with towels was 50-100 QAC rather than the required 200 ppm. Assure that strength of QAC sanitizer is = 200 ppm. Repeat violation.

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 some vents to be quite dusty; these must be put on a schedule so as to not allow build up of dust.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed potato wedges, burgers, and corn in Traulsen hot holding unit to be below 135F (see temperature chart). It appears that when one door of 4 is closed that it allows another door or doors to pop open, allowing hot air to escape. Adjustment is needed to allow food to be properly held to 135F or above. Potato wedges were reheated to 165F but need to revisit to see that doors have been properly adjusted.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed that strength of sanitizer in buckets with towels was 50-100 QAC rather than the required 200 ppm. Some soil on these towels. Staff must use sanitizing towels as the 2nd in a 2-step process and not to use sanitizing towels to clean. Clean first with towels stored in clean soapy water, then follow up with clean sanitizing towels or spray-on sanitizer to 200 ppm.

4-204.115 Warewashing Machines, Temperature Measuring Devices: Must provide a testing device for dish machine, in addition to gauges on machine. Ex: thermometer disc (plate), thermometer capable of measuring temperatures in dish machine, or labels (therma-labels).

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/missing floor tiles in walk in freezer at entrance.

Observed stained ceiling tile above clock at serving line. Repair leak, if needed, and replace ceiling tile. 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.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed hamburgers holding below 135F (see chart). CDI- Placed on TPHC. Hamburgers likely dropped in temp. During assembly of the burger. Assure assembly is done quickly to assure temp. Holds.

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 Milk held on TPHC time was not recorded. CDI- Recorded.

6-501.111 Keep the premises free of insects, rodents, and other pests. Live cockroach was trapped on sticky pad. PIC will discard.

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 Dented can stored alongside sound cans. CDI- Segregated to dented cans area.

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 cooing improperly with lids fastened. CDI- Lids removed.

4-602.13 Nonfood Contact Surfaces - C Fan in dish pit dusty and in need of cleaning.

4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed build up on guard in ice machine.

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 mold on walls and dust buildup on ceiling in dish room.

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 salads in the cold hold 1 door unit stated to of been prepped yesterday without a date mark. CDI- PIC labeled salads during the inspection. No escalation of points due to overall improvements with date marking. -1.5 points.

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 a large container of beans cooling in high density while lid was on in walk in cooler. CDI- Pic made more shallow amounts of beans in multiple containers and removed the lid while in walk in for better cooling methods. -.5 points.

5-202.13 Backflow Prevention, Air Gap - P Observed vacuum breaker leaking while in use. Plumber stated that he will adjust damaged backflow in the days to come. The hose is currently not connected to the can wash faucet. Keep an air gap until this fixture is fixed. Will return for a compliance check. 0 points.

6-501.12 Cleaning, Frequency and Restrictions - C Remove grout soiled with black mold associated with the can wash basin. Facility shall be cleaned and maintained. 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 Observed prepped beans and cheese sauce in the freezer without a date mark. CDI- PIC dated foods onsite as needed. -1.5 points.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Remove ice buildup from the interior case of the cold hold box. 0 points.

3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P Unwashed produce was being stored over frozen ready to eat foods in the walk in cooler. CDI-foods were rearranged during the inspection. 0 points.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Taco meat was being hot held below 135 degrees on the service line. CDI- taco meat was reheated to > 165 and put back on the hot hold service line. -1.5 points

5-202.13 Backflow Prevention, Air Gap - P Vacuum breaker on the can wash was leaking during the point of use. CDI- PIC has elected to unhook whose for proper air flow. 0 points.

3-306.11 Protect food on display using shields, packaging, or other effective means. -P Observed large gap below installed shield on the cold serving line. CDI - PIC implemented covering containers of food with half-pan lids until shield can be replaced. -0-

4-501.11 Maintain equipment in good repair. Observed damaged floor in the walk in cooler. REPEAT -2-

5-103.11(B) Provide sufficient hot water to meet the peak hot water demands.-Pf Observed handsink at the kitchen entrance at 71-87F while dish machine and handsink near the walk in cooler in use. VR no later than 09/20/2017. -0-

5-501.114 Ensure drain plug on dumpsters, waste containers is in place. Observed no dumpster plug in the cardboard dumpster. 5-501.115 Discard items and litter stored in the waste areas and enclosures as they are not necessary to operation and maintenance. Observed household couch to the left of the dumpsters. -0-

5-202.12 Provide at least 100F water at handsinks. -Pf Observed handsink at the kitchen entrance and the handsink across from the Cafeteria Manager's office with hot water at 84F and 71F, respectively. CDI - Hot water ran until 104-107F. Have plumber look at handsinks to maintain 100F. -0-

4-501.11 Maintain equipment in good repair. Observed pitted, peeling walk in cooler floor. REPEAT -2-

4-501.15 Operate a warewashing machine in accordance with data plate. Observed hot water sanitizing dish machine in operation without the booster heater on and the final rinse temperature was 124F. CDI - PIC turned on booster heater and new hot water temperature is 180F. -.5-

4-501.11 Maintain equipment in good repair. Observed leaking filter at the rear of the steamer and walk in floor damaged. Repair these. -1- 4-402.12 Fixed Equipment, Elevation or Sealing - C Areas between equipment and adjacent wall shall be sealed to prevent moisture when near water using fixtures. Observed no seal between the wall at the pre-rinse and the pre-rinse sink. Seal with caulking. REPEAT

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed dust buildup on cooling fan in use in the dish room. Clean. -0-

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 broken ceiling tile in the can wash and buildup on the wall under the pre-rinse sink of the dish machine. Clean. -0-

5-202.12 Provide at least 100F water at handsinks. -Pf Observed handsink near the hoods at 76F. CDI - PIC flushed for hot water above 100F.

3-403.11 (C ) Reheat commercially processed, ready-to-eat food to 135F within 2 hours if food is to be hot held until service. -P Observed reheated potato wedges at 130F in the hot holding cabinet. CDI - PIC reheated to 188F. -1.5-

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed ants at the pre-rinse compartment near the dish machine. Have pest control come in to remove ants. -0-

4-402.11 (A)(3) Fixed Equipment, Spacing or Sealing-Installation - C Seal the gap between fixed equipment and the wall if the area is subject to moisture. Observed no caulking at the pre-rinse of the dish machine and the floor of the walk with missing solder at the floor panel junctions. Seal the pre-rinse sink with caulking to the wall. Seal the floor of the walk in cooler at the panel junctions using either solder or screw plates. -0-

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 dust buildup over the hot boxes. Clean. -0-

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 mozzarella cheese dated for 9/8. Item should of been discarded on 9/14. Ensure that compliance is met with all TCS, RTE foods. CDI -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 ham and eggs tightly covered in walk in cooler. Ensure that product is vented to allow for heat removal particularly when cooling shelled eggs.

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 - 0 pts - Observed a dented can along seam stored for use. Removed. 3-307.11 Protect food from contamination sources not specifically noted by code. - Observed food for employee stored over food for restaurant. To prevent any source of contamination ensure food for employees are stored on lower shelf in a manner to prevent contamination.

4-204.118 Warewashing Machines, Flow Pressure Device - C - 0 pts - Pressure gauge is not in good working condition. Repair,

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. - Repeat - Observed sticker residue on handles of utensils. Ensure that all stickers are removed from utensils to ensure proper dish washing.

6-202.11 Light Bulbs, Protective Shielding - C - 0 pts - Light shielding needed in dry storage room.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P - 0 pts - Observed salads from yesterday reading 50 F. PIC states that unit has been open all morning. CDI- Product voluntarily discarded.

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 - Hummus labeled 4/5 and mozzarella 4/12. Both items were out of compliance by several days ensure that all product are maintained in establishment for correct times.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. - Cleaning needed on can opener non-food contact area for severe sticky residue and fans throughout. Also cleaning needed for AC vent above milk reach in unit.

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 - 0 pts - Observed turkey deli meat dated for 1/27. Observed hummus dated for a date in January. CDI- Turkey was voluntarily discarded. Hummus was redated with proper date. Establishment is dating product when it is brought into the store or thawed. Please keep in mind that product shall be dated when opened as well.

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 - Repeat - Salads placed in walk in cooler tightly covered reading 50-52F.CDI - Placed in freezer.

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 - Repeat - Two dented can stored with cans in-use. CDI- Can moved to segregated area.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. - 0 pts - Quat sanitizer read 0 ppm. CDI- PIC corrected and read 400 ppm.

3-304.12 Store in-use utensils in a clean, dry place, in food with handles out, in 135F or greater water or in running water which quickly moves food particles to the drain. - Ice scoop stored in soiled container (food debris). CDI- Items washed.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf - Several bagged lunches in walk in cooler with no date. PIC states it was from last week. CDI- Items were voluntarily discarded. 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 - Repeat - Tomato spaghetti sauce dated for 10/05. CDI- Item 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 - 0pts - Salads placed in walk in cooler tightly covered reading 50-52F. CDI- Employee placed salads in freezer for rapid cooling.

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 - 0pts - One dented can stored with cans in-use. CDI- Can moved to segregated area.

. 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf - 0 pts - Can opener had minor build up. CDI- Can opener was properly cleaned.

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 - An opened bag of cooked chicken read 8/21. All ready to eat potentially hazardous foods shall be dated for 7 days with date of preparation and/or openning counting as day one. CDI- Bag of chicken and salad prepared with chicken were voluntarily discarded.

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. - 0pts - Cleaning needed were the wall meets the soiled drain board and pre wash. Remove old caulk clean wall for mold build up and replace with fresh caulk.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P - Salisbury steak in line (109-135F) and in hot holding box (125-140F) read below 135F. CDI- Items were reheated to 180F +.

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 - Repeat - Chicken salads, small salads and watermelons were tightly covered in upright refrigerator. CDI- Items were uncovered and placed in walk in cooler. Ensure that all foods on TPHC are properly cooled down. TPHC forms states that salads and watermelons will start time at 41F.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. - 0 pts -Wiping clothes were wet and stored in sanitizer bucket with no sanitizer in it. CDI- Rags were placed in soiled linens and buckets were filled with sanitizer.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P - Raw eggs stored over whipped cream and salad dressings. CDI- Eggs were moved to bottom shelf. 3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P - Unwashed fruit stored over ready to eat foods. CDI- PIC moved fruit to lower shelf.

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 - Repeat - Beans removed from can stored in walk in cooler with lid read 50F. CDI- Lid was positioned to allow for heat transfer.

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. - 0 pts - Cleaning needed on fans in dish washing room that have minor dust build up.

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 in the walk in cooler a pan of black beans and a pan of salsa covered with plastic wrap while cooling. CDI by education and pans were vented.

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed two employee drinks stored on a food prep table. CDI- Drinks were relocated.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed paper towel dispenser empty at one handwash sink. CDI - PIC restocked handsink with paper towels.

3-602.11 Food Labels - PF. FOOD PACKAGED in a FOOD ESTABLISHMENT, shall be labeled as specified in LAW, including 21 CFR 101 - Food labeling, and 9 CFR 317 Labeling, marking devices, and containers. Observed unlabeled packaged foods available for self-service: various salads, tropical fruit cups. CDI - CMS school system is actively working with State on resolving this problem.

6-501.111 Controlling Pests - PF. The premises shall be maintained free of insects, rodents, and other pests. Observed one dying roach in doorway to employee restroom. CDI - facility is actively treating for roaches throughout the school, as shown by paperwork kept on file and examined today. PIC stated that roaches have been a minor problem in the kitchen and he showed me the four areas where they are most likely to be found. We only found the one today.

Threshold to the walk-in freezer in poor condition and in need of repair. Dirt can be seen where tile or another approved flooring material should be. Repeat violation.