ELIZABETH ELEMENTARY

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P 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 . Observed a sheet tray of potato wedges being held at 110F on serving line. CDI: PIC removed potato wedges to be reheated to above 165F. REPEAT.

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it has not been labeled, or if the label is incorrect. -P The PIC should train and assign staff to monitor date marking to prevent the use of food products that are no longer in compliance with 3-501.17 (A), (B), or (C) For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs . Observed a container of black beans being held in 2 door reach in cooler date marked 9/26, 3 days past it’s expiration. CDI: PIC stated black beans were opened from it’s original container on 10/1 and corrected date mark.

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 stacks of single use trays being stored outside of their original packaging right side up on serving line. CDI: Employee inverted trays to protect against contamination.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed sheet tray of fries at HH steam table temping below 135F. Observed sheet tray of fries hot holding inside hotbox 1 below 135F. PIC stated they reheated these commercially made fries around 30 minutes prior. All other TCS food items held in hot holding units throughout facility were at proper temps. CDI: PIC had food employee reheat both sheet trays of fries to above 165F before placing back onto HH steam table and inside hotbox 1. 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 .

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed shared dumpster doors kept open during time of the inspection. PIC stated employees had not used the dumpster recently. Ensure dumpster doors are kept closed at all times when not in use to prevent attraction of pests.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed crate full of yogurt bags cold holding above 41F, stored inside RIC 1. PIC stated that they moved these from RIC 2 straight into this cold holding unit for lunch service. CDI: PIC moved crate of yogurt bags into the RIF to rapidly bring down to 41F. 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 (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 glazed carrots that bore no date, stored inside RIC 2. PIC stated these were prepared two days prior. CDI: PIC created date label for glazed carrots. 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 .

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no paper towels at the dispenser located next to the dish room. CDI: Food employee refilled with paper towels immediately. REPEAT VIOLATION. *Note: Although a repeat violation, EHS not deducting full points today since all other paper towel dispensers were fully stocked.

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it has not been labeled, or if the label is incorrect. -P The PIC should train and assign staff to monitor date marking to prevent the use of food products that are no longer in compliance with 3-501.17 (A), (B), or (C) Observed a bag of pre-cooked chicken date-marked with a thaw date of 8/29, stored inside one of the standing reach-in coolers. All other TCS food items were properly date-marked and within the 7-day window. CDI: PIC voluntarily discarded the food item since it had surpassed the 7-day window. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

6-501.112 Remove dead or trapped birds, insects, rodents, and other pests. Observed one full bug trap located in the corner of the employee locker room area. Remove dead/trapped insects from the facility.

4-502.11(C ) Maintain air thermometers in good repair and accurate. Observed high temp thermometer used to measure the water temperature for the high temp dish machine out of battery. EHS observed thermometer on the actual dish machine was in good repair. PIC stated he will replace with new batteries after work today.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf No paper towels at hand washing sink beside dish machine. CDI - PIC placed stack of paper towels on dispenser.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. 1 wet wiping cloth observed on prep table. Store wet wiping cloths in sanitizer solution when not being used. 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. Paper towel dispenser beside dish machine needs to be replaced. 0 pts.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Hamburgers in hot holding measured 119-136F. TCS foods in hot holding shall measure at least 135F. CDI - PIC stated that first batch of hamburgers finished reheating at 9:50AM, so establishment is utilizing TPHC board and will discard the burgers within 4 hours. 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 .

3-501.18 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 Pizza sauce in upright cooler was prepared on 1-19 and had not yet been discarded. TCS ready-to-eat foods must be used or discarded within 7 days of preparation. CDI - PIC discarded pizza sauce. 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: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

6-501.112 Remove dead or trapped birds, insects, rodents, and other pests. Some sticky pest traps have accumulated bugs and need to be discarded and switched with new ones. 0 pts.

3-302.15 Wash fruits and vegetables prior to use. Pears in upright cooler were washed but still had stickers on their husks. Fruits and vegetables must be washed thoroughly before use. Remove stickers during wash process.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Cartons of milk in milk cooler measured 44-47F. TCS foods in cold holding shall measure 41F or less. CDI - PIC stated that milks were put in cooler from walk-in cooler 2 hours ago so EHS allowed PIC to move milk back to walk-in cooler to cool. PIC put work order in for cooler and will use TPHC for milk until cooler is repaired and holding below 41F. 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: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

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 1 pan of pizza sauce in upright cooler was dated as being prepared on 4-11 and had not yet been discarded. TCS ready-to-eat foods must be used or discarded within 7 days of opening commercial package. CDI - PIC discarded pizza sauce. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

2-301.14 (H) Wash hands before donning gloves to initiate a task that involves working with food.- P Observed food employee change gloves with out hand wash in between. CDI Employee rewashed hands and donned new gloves.

5-202.12 Provide at least 100F water at handsinks. Observed handsinks in kitchen producing water not achieving at least 100F. PIC stated there is a work order in to switch sinks back to manual.

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 build up on Base boards throughout kitchen. More frequent cleaning required.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed chicken plate in hot box holding below 135F. CDI PIC voluntarily discarded. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and 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 doors open on dumpster.

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. - REPEAT - Observed peeling floor surfaces in dry storage room. Repair to make smooth and easily cleanable. PIC stated that there is a plan in place with CMS to have the dry storage area redone over the summer.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed open doors on dumpsters. CDI: Doors closed. 5-501.115 Discard items and litter stored in the waste areas and enclosures as they are not necessary to operation and maintenance. Observed excessive brush and leaf build up in enclosure. Have area cleaned to prevent pest harborage.

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. - REPEAT - Observed peeling floor surfaces in dry storage room. Repair to make smooth and easily cleanable. PIC stated that there is a plan in place with CMS to have the dry storage area redone over the summer. Observed peeling paint at threshold of door to cafeteria line near the office space.

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. - REPEAT - Observed peeling floor surfaces in dry storage room. Repair to make smooth and easily cleanable.

3-202.15 Food packaging must be in good condition, intact and protect the food inside. Pf. Observed dented can of beans stored mixed with in use inventory in dry storage. CDI - PIC relocated to designated area for returns.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf. Observed green chemical removed from manufacturers packaging and dumped into plastic Halloween trick or treat bucket. CDI - PIC found custodian who identified chemical as floor cleaner. Product labeled.

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 peeling floor surfaces in dry storage room. Repair to make smooth and easily cleanable. REPEAT 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 buildup on floors and black residue on baseboards under dish machine. Clean.

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs . Observed opened re-wrapped portion of deli meat in WIC with date marking 3/30/22. CDI - discarded.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wiping cloths holding in solution with 0 ppm quat concentration in kitchen area. All other sanitizer solutions found to be at proper concentration. PIC replaced.

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 peeling floor surfaces in dry storage room. Repair to make smooth and easily cleanable. REPEAT

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 cases of bulk unwashed apples stored directly above ready to eat strawberries. CDI - apples relocated. Do not store unclean produce above other foods.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -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 opened partially used container of Parmesan cheese labeled “Refrigerate After Opening” sitting on countertop at room temperature with no cold holding method in use. CDI - discarded.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs . Observed open/re-wrapped package of sliced turkey meat in WIC with no date marking present. CDI - discarded. Date mark all TCS foods that are opened/prepared and kept longer than 24 hours.

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 peeling floor surfaces in dry storage room. Repair to make smooth and easily cleanable. REPEAT

4-602.11 (C ) Equipment food contact surfaces and utensils shall be cleaned, and sanitized per 4-702.11/4-703.11, throughout the day at least every 4 hours, unless otherwise indicated in the Food Code, P. Observed can opener with dried food residue on blade area. CDI- can opener relocated to dish are for re-cleaning. REPEAT

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 no thermometer or testing device for hot water sanitizing dish machine. CDI by education of PIC. PIC noted thermometers have already been ordered by CMS. 0 point deduction.

5-501.115 Discard items and litter stored in the waste areas and enclosures as they are not necessary to operation and maintenance. Observed bagged waste, multiple wooden pallets, and other items inside dumpster enclosure behind/beside dumpsters. Remove items and clean area to prevent pests. 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. Observed peeling floor surfaces in dry storage room. Repair to make smooth and easily cleanable.

6-304.11 Mechanical ventilation of sufficient capacity shall be provided to keep rooms free of excessive heat, steam, condensation, vapors, odors, smoke, and fumes. Observed hot water sanitizing dish machine exhaust not sufficient to remove steam/condensate from general kitchen area. Excessive steam present from use not removed by exhaust system which may not be operating properly. Steam being pulled back into kitchen by hood system of cooking equipment. Repair.

4-602.11 Clean the equipment and utensils used with TCS foods as required to avoid contamination. -P. Observed can opener with dried residue on blade area, various food scoops stored as clean in drawer with dried food residue present. CDI - PIC relocated to dish area for re-cleaning. 4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed interior surfaces of bulk ice machine with pink and yellow organic buildup. Clean frequently to prevent buildup.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P. Observed pizzas sauce holding at 77f in steamer unit. Sauce placed into unit but unit not turned on. CDI - sauce reheated to above 165 as it had been in unit less than 2 hours. Observed cheese dippers placed into heated cabinet holding at 127f. Cabinet thermostat turned down with ambient air temp of 122f. CDI - PIC re-heated dippers to above 165f and turned heated cabinet thermostat up to hold above 135f.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed in use sanitizer solution holding wiping cloths at less than 100ppm quat concentration. PIC replaced with fresh solution above 200ppm.

5-501.115 Discard items and litter stored in the waste areas and enclosures as they are not necessary to operation and maintenance. Observed accumulated debris, bags of trash, wooden pallets, and other bulk items behind dumpsters in enclosure. Remove items and clean area to prevent pests.

6-501.114 Discard items stored on the premises as they are not necessary to operation and maintenance. Observed accumulated equipment, bulk items, and more no longer in use stored in back of dry storage area near walk in freezer entrance. Items blocking access to the area for cleaning and pest control. Remove from the area old equipment, bulk items, and other inventory that will no longer be used in order to allow for cleaning and pest control.

4-202.11 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 cracked food storage container stored as clean. CDI: Container was voluntarily discarded. All other items in facility were in very good repair.

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

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 flooring in dry storage room in need of being redone. Floor is peeling and flaking.

2-101.11 PIC shall be present during all hours of operation. -PF 2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. Observed PIC off site during inspection. Observed employees left in charge without food protection certification.

4-501.114 Manual and Mechanical Warewashing Equipment, Chemical Sanitization-Temperature, pH, Concentration and Hardness - P Dish machine providing wash solution at 145F max today. CDI - Employees are using manual washing at 3 comp sink for minimal utensils and containers being used; all single service containers for students are used for pick up. PIC will place work order with maintenance.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Cole slaw was not dated and was prepped from the previous weekend. Cole slaw was discarded by the PIC voluntarily. -1.5 points.

3-303.12 Storage or Display of Food in Contact with Water or Ice - C Observed cole slaw containers being stored in direct contact with undrained water. Cole slaw cups were discarded. Ensure food product items are not in direct contact with food items or food containers. - 0 points.

6-403.11 Designated Areas-Employee Accommodations for eating / drinking/smoking - C Observed personal beverage being stored above food items in tall 2 door unit Store personal beverages and food items on bottom shelf. -.5

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 salads increasing in temperature in reach in cooler. CDI: Salads relocated to walk in cooler for cooling. Cooler had gone into defrost mode during inspection. PIC called maintenance during inspection and they will be out on Monday to adjust the defrost times.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed fries and pizza holding in hot box below 135F. CDI: Products rapidly reheated to over 165F.

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 no time written for cheese sticks held on TPHC at breakfast counter. CDI: Time written.

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 reach in cooling while tightly closed. CDI: Salads moved to walk in cooler.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed employee food stored over food for establishment in hot box.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed missing dumpster lid. Provide lids that properly cover the dumpster and are in good repair.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed a big fan in the kitchen with heavy dust d

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed ham, turkey, and butter all above 41F in the reach in cooler #2. All items had been used and were dated with today's date. CDI- PIC moved items to WIC for rapid cooling. Suggests de cluttering the reach in to allow for better air circulation.

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 a container of salsa dated 11/30 in the reach in unit. CDI- PIC voluntarily discarded salsa. REPEAT.

4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed ice machine with pink slime on the shield.

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 a container of boiled eggs that were dated 10/24 and were at 46F. If holding foods for 7 days, after the 4th day foods must be at 41F or below. CDI- Eggs were voluntarily discarded.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed microwave with heavy buildup inside. PIC stated that the microwave was used teacher use only. CDI- Food employee cleaned out microwave.

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 food employee washing utensils and equipment in 3 compartment going from dirty to clean dishes without a hand wash. CDI- PIC and food employee educated on when to wash hands. Employee washed hands before handling clean equipment. Item was rewashed.

4-703.11 Sanitizer contact time -P Observed food employee washing utensils at 3 compartment sink with dipping items into sanitizer and immediately removing. Chemical container stated 1 minute contact time required for food establishments on food contact surfaces. CDI-PIC and food employee educated on proper contact time and item was placed in the sanitizer for proper contact time.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed sanitizer bucket at 50 ppm of quat.

4-904.11 Display and handle single-use and single-service articles to prevent contamination. Observed food trays with food contact surface exposed and facing up. Observed cups for teachers with exposed contact surface outside of plastic sleeve.

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

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed chemical spray bottle not labelled in the prep area. Item was labelelled 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 food boxes stored on the floor of the walk in freezer. Items were recently delivered and should be placed 6 inches off of the floor at the earliest available time. 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 one dented can of peaches in the dry storage area. Item was then placed into the dented can storage area.

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

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 heavy floor damage in the dry storage area.

6-202.11 Shield the lights or provide shatter-resistant bulbs in areas of exposed food, equipment, utensils, linens or single-use articles. Observed lights in the dry storage area not shielded. EHS cannot determine whether or not they are shatterpoof. Faciltiy must have documentation available that the lights are shatterproof, or provide shields in this area. Inspection printed and copies signed by EHS and Angela Gaston

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

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 floor damage in the dry storage.

Printed and signed inspection report left with Phillip Tischler, PIC at time of inspection. 6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee possessions such as jackets stored on dry storage racks.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed rear of slicer soiled with greasy residue. Ensure that the rear of the blade and exterior gaurd edges are thoroughly cleaned such that no residue is present. Item broken down for cleaning during inspection.

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 floor in disrepair in the walk in cooler area.

4-602.11(E) Interiors of equipment such as ice machines shall be cleaned at such a frequency that precludes build up of residue or debris. Observed ice machine shield with black residue build up in the corner of the shield. CDI by PIC cleaning.

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 chips/damage to the dry storage area floor.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed outside dumpsters without a lid present. Insure the dumpsters are provided with a lid.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed an employee item stored in a prep refrigerator unit, intermingled with food products. Insure these items are kept separated. CDI by separation

3-101.11 P Food shall be safe for consumption, unadulterated and honestly presented. Observed dented can on shelf in dry storage. CDI: Item removed from shelf and placed in designated area.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed wet cloths stored in sanitizer at 50ppm quat. CDI: bucket changed and filled to proper concentration.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed gaskets on RIC doors with black debris.

5-501.15 Provide dumpster, waste containers that are of sound construction. Observed dumpster to be in severe disrepair. PIC stated that last weekend there was a fire inside the dumpster causing the damage. PIC stated that a work order has been placed for a new dumpster. Provide a new dumpster.

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, made this morning cooling in closed clam shells in refrigerator at 54 and 56 F. Cool in open containers. HIGHLY RECOMEND PLACING OPEN SALADS ON SHEET TRAYS ON SPEED RACK AND TRANSPORT TO WALK IN COOLER WITH A PLASTIC COVER. REMOVED PLATIC COVER WHEN PLACED INSIDE. RETURN TO KITCHEN COLD HOLD AFTER 45 F.

4-501.112(A)(2) Provide a minimum of 180F rinse water for sanitization when using the dish machine. -Pf Observed dishmachine failed to hit 160 F with Dishworks plate 2 out of 3 times. VR for repair

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 TPHC dry erase board still filled out from yesterday. CDI- erased; no points taken because no product on line yet this morning.

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed employee food container stored above fresh vegetables. CDI- reorganized

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed multiple post cleaned, food trays with slight debris. CDI- removed to re-clean

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 tomatoes in refrigerator at 56 F in enclosed plastic clamshell. CDI- clamshells opened

3-304.14(D) Maintain dry wiping cloths free of visible debris and soil. Maintain sanitizer AT PROPER CONCENTRATION IN containers for in-use cloths free of visible debris and soil. CDI- remade

.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 while waiting for them to go into Time as a Public Health Control (TPHC). Salads were covered and measured 46F-50F. CDI - uncovered. Had PIC review with staff the written procedure which school system provided. PIC will reeducate staff and monitor.

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 paint on floor of dry storage area outside walk in cooler and freezer is chipping off the cement floor.

5-202.12 Provide at least 100F water at handsinks.-Pf. Observed hand sinks having inconsistent hot water temperatures. Office area sink hot water measured as low as 91F and as high as 101F. Employee restroom sink hot water measured 85F to 100F. Hot water at hand sink near dish machine measured 100F. PIC will ask maintenance to take a look at this issue.

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 chunk of baseboard tile missing at corner leading from kitchen to dish area. Observed paint on cement floors in dry storage room outside walk in coolers is chipping off.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P. Observed cheese, yogurt, and salsa measuring above 45F. Problem was isolated by PIC to one upright cooler in the kitchen. CDI - items either rapidly rechilled or voluntarily discarded. PIC has callled building services to come evaluate cooler for cooling. He has also instructed staff to remove packaged items from cardboard box when placing into cooler.

4-502.11(B) Provide accurately calibrated thermometers. -Pf. Observed at least two air thermometers not showing accurate temperatures in cooler. CDI - PIC ordered new air thermometers.