CORNELIUS ELEMENTARY LUNCHROOM

REPEAT 2-103.11 (B) - Persons unnecessary to the establishment shall not be in the kitchen area. Observed a school employee come into the kitchen to talk to the cafeteria manager. CDI - Employee was educated and they left the kitchen.

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 one box of snack cups stored on the floor of dry storage.

4-501.11 Maintain equipment in good repair. Observed front area of walk-in cooler out of order. Employees stated that it has been broken for many years. Back walk-in cooler and freezer provide plenty of cold holding capacity.

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

REPEAT 2-103.11 (B) - Persons unnecessary to the establishment shall not be in the kitchen area. Observed a school employee come into the kitchen to talk to the cafeteria manager. CDI - Employee was educated and they left the kitchen.

3-501.13 (A), (B), (C) Use approved thawing methods for frozen food such as in a cooler at 41F or below, completely submerged under cold running water according to the Code, or as a part of the cooking process. Pf Observed taco meat thawing on a counter. CDI - Item was brought to the walk-in cooler.

REPEAT 5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed a dumpster door that was 1/3 of the way open due to it being broken. No points taken due to manager previously putting in a service request.

2-103.11 (B) - Persons unnecessary to the establishment shall not be in the kitchen area. Observed a school employee come into the kitchen to retrieve a bucket of sanitizer. CDI - Employee was educated and they left the kitchen.

7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P Observed a bottle of sanitizer on top of a warmer. CDI - Sanitizer was removed.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed food stored underneath the walk-in freezer compressor with ice on the product.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed one employee in the kitchen without a hair restraint.

4-903.11(C ) Single Service and Single Use items shall be kept in the original protective package or stored using other means that protect the item until used. Observed open faced single-service trays stored on the service line.

REPEAT 5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed one open dumpster door. Improvements made from previous inspection.

5-501.16 (C )Provide waste bins in required areas including at handwash sinks. 5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed a missing waste bin for the establishments only hand sink. Observed open dumpster doors.

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 stored directly on the floor of WIF.

4-501.11 Maintain equipment in good repair. *Observed - WIC empty and out of order. PIC stated that it went down on Friday around 10:30AM they removed all food and placed them into standing RICs. EHS observed no Cold Holding violations. PIC stated WIC is scheduled to be repaired later this afternoon. EHS will conduct a follow up visit to verify WIC has been repaired.

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 food waste/debris in walk-in freezer floor.

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 max/min thermometer unable to measure hot water dish machine temperature- battery dead. CDI: PIC provided new battery. 4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf Observed no QAC test strips for three compartment sink. EHS will return within 10 days to verify facility obtained test strips. VERIFICATION REQUIRED.

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 milk splash on floor of walk-in cooler.

7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P Observed glass/hard surface cleaner bottle stored below prep table, directly adjacent to bagging equipment used for bagging fruits (like apples, oranges). CDI- chemical moved, EHS discussed chemical storage with PIC.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed 1x box of frozen food on the floor in the walk in freezer.

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed 1x employee working with food with wrist jewelry on.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wet wiping cloth stored on countertop during inspection. CDI- cloth moved to sanitizer bucket.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee lunch stored in reach in unit behind lunch service line, not labeled or put in designated area.

4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed interior black baffle wall of ice machine with minor pink buildup, in need of cleaning. EHS discussed cleaning frequency of ice machine with PIC, stated it is about once a month. Frequency may need to be increased moving forward. PIC stated he will clean machine ASAP.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed sliding door to recycling dumpster open during inspection. 5-501.16 (C )Provide waste bins in required areas including at handwash sinks. Observed no waste bin at handwash sink near back 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 cleaning needed in walk in cooler below shelving - on the floors.

Repeat: 3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed a box of hamburger stored on the walk-in freezer floor.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed quat sanitizer bucket < 150ppm. CDI: sanitizer bucket was changed out and corrected to proper concentration.

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 a box of single service trays on the kitchen floor.

4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed interior black baffle wall of ice machine with slime/pink buildup, in need of cleaning. EHS showed PIC area of concern during inspection.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed a couple of boxes on the floor in the walk in freezer.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed red bucket of sanitizer registering at 50ppm quat sanitizer when tested. CDI- bucket changed and made to proper concentration.

4-903.11(C ) Single Service and Single Use items shall be kept in the original protective package or stored using other means that protect the item until used. Observed disposable lunch trays stored upright, not in protective packaging during inspection. Ensure these items are protected by inverting or keeping in original protective packaging until use.

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 a black crate in the walk in cooler holding milks that was dirty, in need of cleaning.

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf EHS observed quat test strips in facility that had expired in 2012, as per manufacturers label. EHS used facilities expired test strips and compared with EHS test strips that are not expired, facilities test strips are not accurate, reading at least 100ppm lower than EHS strips. PIC stated he will order new strips from supplier Alco. VR by 2-5-22 to ensure facility has obtained test strips that have not expired.

4-302.13 (B) Temperature Measuring Devices, Manual Warewashing. Facility uses a high temperature sanitization dish machine and does not have an irreversible registering temperature indicator. CDI- EHS discussed requirement with PIC, showed examples, PIC is aware of the appropriate equipment to be in compliance.

4-501.112(A)(2) Provide a minimum of 180F rinse water for sanitization when using the dish machine. -Pf Observed high temperature dish machine registering at 150-157F plate contact temperature during inspection. PIC called for maintenance to service machine during inspection. Facility will continue to use dish machine for cleaning multi use dishes, but will sanitize dishes in 3 comp sink before putting away for air drying. VR by 9-11-21 to ensure high temp dish machine is properly sanitizing.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed gaskets on reach in cooler behind service line with minor black buildup, ensure cleaning.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed milk cold holding in RI at temperatures above 41F CDI. PIC indicated that it was taken out about an hour ago. Return milk to WI.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed employees working in the kitchen without hair cover. Needs to wear one when working with food.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed 1 sheet pan (of several pans) of pre-portioned tenders and wedges below 135F. CDI: items placed in back cabinet and temp increased >165F

7-201.11 Store toxic materials to avoid contamination. -P Observed disinfectant sitting on sheet pan liners. CDI: Item relocated properly

General Comment. 4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed sanitizer at 3 compartment sink reading 0 ppm quat. CDI- Sanitizer was emptied out and new sanitizer was added.

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 In reach in cooler, observed cesar salads at 44-45F cooling covered up. CDI- Salads were uncovered and placed in walk in freezer to rapidly cool, temperature was bought down to 40F. In walk in cooler, observed containers of watermelon cooling down covered up. CDI- Melon was uncovered.1

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed buckets of sanitizer holding in-use wiping cloths at 0 ppm quat.

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 chef salads cooling in closed plastic clam shell containers with condensation and above 45F. CDI-containers vented.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Clean debris from inside utensil containers and clean dust build up from fan covers in dish pit. REPEAT.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed a pan of pre-cooked carrots left out on the counter above 45F while employees took a break. CDI-PIC placed carrots into steamer. Put TCS items back into cooler if not using right away.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Clean debris from inside utensil containers and clean dust build up from fan covers in dish pit.

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

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed a pan of spaghetti holding hot below 135F. CDI-reheated to 170F.

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 that will be used on TPHC and must be cooled to 41F prior cooling in holding unit at 60F in closed plastic clamshell containers. CDI-pans vented and taken to walk in cooler to rapidly chill.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed dust built up on fans.

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 floor tiles around perimeter of dry storage area making it difficult to clean properly and could be potential pest harborage.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed cheeseburgers wrapped in foil and stored in hot hold unit below 135F. PIC stated burgers were above 165F at initial cooking but then were individually wrapped and cheese put on which may have contributed to temperature going down. CDI-wrapped cheeseburgers placed into oven and re-warmed to 165F+.

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

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed a couple scoops with dried food debris. CDI-scoops taken to be re-washed.

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 cooling in holding unit in plastic clamshell packaging and tightly stacked. CDI-salads moved to walk in cooler to rapidly chill.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed ants crawling on 2 compartment prep sink beside freezer. Observed a live fly in kitchen.

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

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 not segregated from dry storage. CDI-all dented cans segregated.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed dry spills.

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 food crumbs in drawer storing clean utensils.

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

4-501.15 Operate a warewashing machine in accordance with data plate. Observed booster heater on high temp dish machine not turned on. Final rinse temp guage only at 120F. CDI - booster was turned back on and dishes were ran through machine again and tested properly.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed dust on fan at dish machine area next to ice machine.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf. Observed grey sanitizer buckets not labeled. CDI - by labeling.

5-501.17 Provide a covered waste bin in female restrooms. Observed no covered waste bin in restroom.

5-501.17 Provide a covered waste bin in female restrooms. Observed no covered waste bin in ladies restroom.

3-602.11 Ensure foods packaged in a facility and displayed as self-service meets proper labeling requirements. Observed grab and go items for self service not labeled properly. CDI, Health Dept and CMS management addressing labeling deficiencies and procedure adjustments to gain compliance.

3-305.11 Properly store food to prevent contamination. Observed several dry good foods wrapped in saran wrap in storage area. Once opened transfer dry goods to zip lock bag or containers with lids,

4-501.114 Maintain mechanical equipment to sanitize properly. Observed high temperature dish machine not sanitizing properly as indicated by EHS's thermolabel not turning completely black. Observed temperature gauge for final rinse not quite reaching 180F as required. Cafeteria will go to paper trays for students and wash, rinse, and sanitize pots and pans at 3-compartment sink until dish machine can be repaired. Verification visit is needed to ensure dish machine is sanitizing properly.

3-602.11 Ensure food packaged in a food establishment are properly labeled with name, ingredients and allergen information. Observed grab and go items for self service not labeled properly. CDI, Health Dept and CMS management addressing labeling deficiencies and procedure adjustments to gain compliance.

2-102.12 Certified Food Protection Manager. Observed no certified food protection manager present during this inspection. Advised to comply by Jan 1, 2014.

4-601.11 (A) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils. Observed much improvement noted on the cleaning of the ice machine. Still observed a very small amount of build-up on deflector inside. Continue frequent cleaning. CDI, wiped down during inspection.

4-203.12 Temperature Measuring Devices, Ambient Air and Water-Accuracy. Observed no thermometers present inside reach-in coolers. CDI, by instruction to provide.

3-602.11 Food Labels. Observed grab and go items packaged in facility without proper labeling. CDI, Health Department and CMS management addressing labeling deficiencies and procedure adjustments to gain compliance.

3-202.15 Package Integrity. Ensure that all food packages are maintained to protect the contents from contamination or adulteration. Observed two dented cans of yams & one dented can of mixed fruit. CDI, removed from usable stock and marked "dented cans" to be returned.

4-601.11 (A) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils. Ensure equipment food contact surfaces and utensils are clean to sight and touch. Observed inside of ice machine surface with microbial growth present. CDI, sign posted on machine to be cleaned.

4-203.12 Temperature Measuring Devices, Ambient Air and Water-Accuracy. Provide thermometers inside all cooler units. Observed thermometers missing from reach-in cooler units. CDI, by instruction.