HUNTINGTOWNE FARMS ELEMENTARY

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed a tray of milk >41F. CDI-put milk into freezer 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 .

6-202.15 Protect outer openings of establishment from insect or rodent entry. Observed daylight visible under doors in kitchen and lunchrooms. Install or adjust door sweeps.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed case of juice and bag of onions on floor of walk-in cooler. Store >6 inches off floor

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 dusty floor fan. Keep fan clean to prevent dust blowing but clean surfaces.

6-202.11 Shield the lights or provide shatter-resistant bulbs in areas of exposed food, equipment, utensils, linens or single-use articles. Observed unprotected fluorescent bulbs in dry storage. Recommend LED bulbs since they are shatterproof.

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed staff wearing watch.

3-304.12 (F) Containers of water used for storing in-use utensils must be maintained at a temperature of at least 135 F and cleaned at least every 24 hours or when container has accumulated soil or residue. Observed container of water with serving spoon on prep table.

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 on pipes throughout

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 string cheese in reach-in at 53F. String cheese was being put in yogurt bags. Left over cheese put in tied bag. CDI-put into WIC untied bag. Assemble in smaller batches, complete batches without food sitting out. 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 .

6-202.15 Protect outer openings of establishment from insect or rodent entry. Observed exterior outer without door sweep, close gap at bottom of door to prevent pest entrance. Inner exterior door has sweep but is usually propped open

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed staff food in freezer above school food. Staff possessions stored on cart with spices.

4-101.19/4-202.16 Non FOOD-CONTACT SURFACES of EQUIPMENT that are exposed to splash, spillage, or other FOOD soiling or that require frequent cleaning shall be constructed of a CORROSION-RESISTANT, nonabsorbent, and SMOOTH material. NonFOOD-CONTACT SURFACES shall be free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance. Observed grab n go refrigerator flaking paint where children walk down the line

5-501.15 Provide dumpster, waste containers that are of sound construction. Observed dumpster rusted through in a couple places. Sludge on ground. 5-501.110 Keep waste stored in receptacles so waste is inaccessible to insects and rodents. Repeat-Observed dumpster doors open and trash on ground.

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 PTAC vent in dish area very dusty. Ceiling in dish area peeling/flaking paint. Dishmachine is producing a lot of steam not captured by vent.

4-301.14 Hood systems and devices shall be in sufficient number and capacity to prevent grease or condensation from collecting on equipment, walls, and ceilings. Observed exhaust hood over Dishmachine not capturing steam sufficiently, moisture damage to paint on ceiling

4-703.11(B) After being cleaned in a mechanical dish machine, equipment food-contact surfaces and utensils shall be sanitized in the dish machine by achieving a utensil surface temperature of 160F as measured by a max/min thermometer.-P. - Observed high temperature dish machine testing 150-155 after several tests and gauge not reaching required temperature on outside of dish machine after employees sensing equipment through to wash, rinse and sanitize. Retested dish machine after several minutes and testing device measured 171 degrees F. Observed rinse gauge still not accurate. CDI, equipment and trays placed back on soiled drain board to rewash. Ensure dish machine elements warmed up and operating per data plate before sending equipment through to wash, rinse and sanitize. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training video at the following weblink: Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 .

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed 2 flies in kitchen.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed sanitizer bucket below required concentration of quat sanitizer .

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf - Observed quat test kit wet and not providing accurate measurement of sanitizer concentration. Vr required . 4-501.15 Operate a warewashing machine in accordance with the data plate. Observed rinse gauge not moving on dish machine. Hot water tested greater than 160 degrees F when tested using lollipop thermometer. Ensure gauge calibrated . Repeat.

5-501.110 Keep waste stored in receptacles so waste is inaccessible to insects and rodents. Observed dumpster door open. Repeat.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P - Observed shell eggs that was from employee according to PIC stored over RTE cheese in walk in cooler. CDI, foods relocated for proper storage. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed sanitizer bucket below 200ppm quart.

4-501.15 Operate a warewashing machine in accordance with the data plate. Observed rinse gauge not moving on dish machine. Hot water tested greater than 160 degrees F when tested using lollipop thermometer. Ensure gauge calibrated .

5-501.110 Keep waste stored in receptacles so waste is inaccessible to insects and rodents. Observed dumpster door open.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed personal food stored over food for consumer in walk in cooler.

2-301.14 (A) Wash hands after touching bare human body parts other than clean hands and clean, exposed portions of arms.- P Observed employee touch nose and then ear and proceed to food prep without a hand wash. CDI-EHS explained observation to PIC and employee properly washed hands.

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 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 . Observed three large pans of rice that employees stated was cooling. All three pans were wrapped with plastic wrap and covered with metal lids. CDI-EHS explained improved cooling methods and all pans were placed on ice and uncovered to increase cold air flow.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed two moist wiping cloths stored on cart and prep surface, not in sanitizer between uses. Ensure wiping cloths are stored in sanitizer between uses.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed doors open on both dumpsters. Keep doors closed to prevent the harborage of pests.

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 paint over dish machine and cooking equipment. This is no longer smooth and easily cleanable and may flake off causing contamination.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee food commingled with food intended to be served for sale in the establishment. Move all employee items and food to a designated area to prevent contamination.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed dumpster door left open during the inspection. Keep dumpster doors closed to prevent a possible harborage or attraction of pests.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed in use utensils in sanitizer that was not a the correct concentration 0ppm. CDI-PIC removed utensils from sanitizer and put them in the dishmachine to be washed and sanitized.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Employees not wearing hair restraints.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Personal phone stored on prep table.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed burgers holding below 135F (see chart). CDI- Placed on TPHC.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Prepped salad cooling incorrecrly in reach in cooler. CDI- Moved to freezer uncovered for proper cooling. REPEAT.

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 Two dented cans not segreagted. CDI- Discarded.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Wet cloth stored on table.

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 salad cooling improperly in reach in cooler units. CDI- Uncovered and moved to WIC.

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 not segregated. CDI- Moved to segregated area.

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be cleaned as often as necessary to keep them clean; Caution should be used to minimize food exposure. Vent and fan in back area in need of cleaning.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Personal purse hanging on mixer and personal coffee maker stored on prep sink. Segregate personal items

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Mozzarella cheese was cold holding on prep surface in ice bath >50 degrees. This in large part due to the packaged cheese not being fully submerged inside of the ice bath while cold holding. Observed white milk in cold hold milk case cold holding >50 degrees. CDI- PIC placed milk in walk in cooler to cool , cheese was cooked off on Ravioli. -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 salads cooling inside of 2 door refrigerator prone to a lot of prep activity. Salads were also cooling wile casings were closed which did not permit proper air flow. CDI- Salads were moved to freezer where they cooled to <41 degrees F. -.5 points.

4-501.11 Good Repair and Proper Adjustment-Equipment - C Repair or replace rusted shelving inside of the 2 door refrig. unit. Equipment shall be smooth, easily cleanable and in good repair. 0 points.

6-501.12 Cleaning, Frequency and Restrictions - C Remove soiled buildup from light fixtures in prep area, remove dust buildup from fan in dry storage room attached to the ceiling. Facility shall be maintained and cleaned. 0 points.

4-602.11 Equipment Food-Contact Surfaces and Utensils-Frequency - P Ice machine contained pink mold growth near the edges of the plastic interior chute. CDI- Ice machine was sanitized during the inspection. -1.5 points.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Chicken sandwiches that were getting bagged and placed in the hot box were hot holding below 135 degrees. CDI- PIC placed a 3 hour time discard on chicken sandwiches for corrective action. 0 points.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Quat sanitizer bucket was registering below 200 ppm when checked. CDI- PIC remixed sanitizer to proper concentration. -.5 points.

4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed box of paper towels stored on floor of dry storage room. REPEAT -.5

4-501.11 Good Repair and Proper Adjustment-Equipment - C Remove ice buildup from the back piping associated with the condenser unit located in the freezer. All equipment is to be in good working repair. Ice buildup shows leaking in heavy amounts that's occurring on the machine.

5-501.17 Provide a covered waste bin in female restrooms. 0 points

6-303.11 Intensity-Lighting - C Cooking was occurring with lights off. Ensure that all prep surfaces have at least 50 ftcd. -.5 points.

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed employee drinks stored in reach-in freezer above and on top of food. Advised that drinks must be stored away and below food items. CDI by drinks removed and discarded. 3-301.12 Preventing Contamination When Tasting - P Observed that drinks in freezer were both screw top containers and those that had pull tops that had to be manually pulled to open. Advised that these containers would contaminate hands when used and that all employee drinks must have a lid and a straw so that they did not have to be handled to open and/or drink. CDI by drink removed and discarded.

4-501.112(A)(2) Provide a minimum of 180F rinse water for sanitization when using the dish machine. -Pf Observed dishmachine being used without booster heater turned on. Final rinse contact temperature was 148F. Turned dishmachine booster on, final rinse contact temperature 172F. Utensils washed earlier today were returned to dish area and re-washed. CDI

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed potato wedges below 135F in some places. Advised to find deeper pan and hold potato wedges closer to heat source, partially cover during service to maintain heat, or keep level of potato wedges lower and closer to heat source. Potato wedges were moved and reheated to 176F; CDI

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed cantaloupe and applesauce holding at temperatures greater than 45F, AC out in cafeteria likely a contributing factor. CDI by putting these items in queue to be used by the end of service today. A fix for tomorrow is needed so that safety of food temperatures can be assured. Staff need to assure that they do not jump from task to task without putting food back into refrigeration; sandwiches being prepped for tomorrow continued to warm up, and large quantity may not cool properly with limited space in walk-in refrigerator. Walk-in refrigerator is of insufficient size to store and cool large quantities of food; had to remove 5 racks of food to gain access to walk-in freezer, manager advised that they had used reach-in refrigerators in the past for cooling, but these are only to be used to store foods that have already cooled.

4-502.11 (B) Good Repair and Calibration - PF Observed non thin probe thermometer with water under clear dial cover, reading 40F in ice water. Thermometer to be discarded. 4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf Observed 2 thin probe thermometers in kitchen with no batteries. Found another one later and inserted batteries; it was working properly; CDI

4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed box of single service cups stored on floor of dry storage room.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed side door of dumpster open, trash inside. Need to keep dumpster doors and lids closed.

6-501.14 Cleaning Ventilation Systems, Nuisance and Discharge Prohibition - C Observed some ceiling vents with dust, and A/C units on walls of kitchen in need of cleaning. Need to clean with a frequency that prevents dust from accumulating.

5-501.111 Area, Enclosures and Receptacles, Good Repair - C Observed dumpster enclosure missing boards allowing entry of animals into dumpster area.

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 vent damaged in area near walk in cooler and ceilings near dishwasher in disrepair.

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 Procedure for marking time on tphc salads not being followed time marked incorrectly. CDI time changed to accurately reflect time when food left temperature control.

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 ceiling over dishwasher.

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 numerous sheet pans in rack with pits and in need of replacement. -0 points-

5-501.111 Area, Enclosures and Receptacles, Good Repair - C Dumpster enclosure missing boards and in need of repair. 5-501.115 Discard items and litter stored in the waste areas and enclosures as they are not necessary to operation and maintenance. Observed old cabinets in dumpster area and other items that need to be removed.

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 wall and ceiling near dishwasher in need of painting and repair.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed potato wedges in hot holding at 116 degrees. CDI no service had occured reheated to 183 degrees see chart above. -0 points-

5-501.111 Area, Enclosures and Receptacles, Good Repair - C Observed dumpster enclosure to have damaged and missing boards . 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 mold over dishwasher on ceiling. Repeat

5-501.111 Area, Enclosures and Receptacles, Good Repair - C Observed dumpster enclosure at rear of facility with damaged and missing boards pallets observed stored in dumpster area.

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 paint and black spots on ceiling in dishwashing area.

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

5-501.111 Area, Enclosures and Receptacles, Good Repair - C Observed enclosure for dumpsters in disrepair ie: misssing boards in structure allowing vermin entrance into dumpster area, 5-501.115 Discard items and litter stored in the waste areas and enclosures as they are not necessary to operation and maintenance. Observed ceiling tiles and pallets in dumpster enclosure.

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 in corner of ceiling near dish machine. 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 paint on hood in dish area.-0 points-

5-205.11 Using a Handwashing Sink-Operation and Maintenance - PF - Handwashing sinks shall only be used for handwashing. Observed food employee wash glasses off in handwashing sink. CDI by instruction.

7-201.11 Separation-Storage - P - Store toxic substances so that contamination of equipment is prevented. Observed cleaners and disinfectant stored on drain board of 2 compartment sink. CDI, operator relocated chemicals for proper storage.

5-501.115 Discard items and litter stored in the waste areas and enclosures as they are not necessary to operation and maintenance. Observed mattress and furniture as well as other debris stored around outdoor dumpster. Remove and keep area clean to prevent pest harbor rage conditions.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed two chemical spray bottles unlabelled in the dish area, items labelled by PIC.

3-202.15 Food packaging has be in good condition, intact and protect the food inside. Observed canned yams dented on seam of can and several cans of yams and enchilada sauce severely rusted. CDI: PIC discarded dented cans and is holding other ones for credit.

. 4-602.11(E)(4)(b) Equipment suc h as ice bins and beverage dispensing nozzles shall be cleaned at such a frequency as to preclude the build up of debris/residue. Observed residue built up on ice machine shield.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed wiping cloth on prep surface, observed sanitizer strength in bucket less than required for quaternary ammonium. CDI by employee remixing sanitizer and placing cloth into bucket.

4-501.11 Maintain equipment in good repair. Damaged gasket on main walk in cooler.

3-302.11(A) Separate unwashed produce from ready to eat items- PF Observed unwashed produce stored over RTE items. CDI by moving items to a lower shelf.

6-305.11/6-501.110 Designate an area for the orderly storage of emploee items. Observed employee owned items stored throughout the prep/kitchen area. CDI by PIC moving all items to a designated area.

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

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed pans wet stacked in storage area near dish machine.

5-501.15 Provide dumpster, waste containers that are of sound construction. Observed dumpster beginning to rust. PIC stated she has put in order for new dumpster.

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 residue on wall and ceiling around dish machine.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed several tray stacked wet.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed black residue collecting around condenser in walk-in cooler.

5-501.111 Keep storage areas and bins for waste in good repair. Observed dumpster beginning to rust around bottom.

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 2 ventilation units collecting dust.

5.202.12 Provide at least 100F water at handsinks - observed 85F water at kitchen handsinks, no hot water at kids' handsinks - kitchen H2O repaired - need HW at kids' sinks

4-501.112 (A) (2) Provide a minimum of 180F rinse water for sanitization when using dishmachine - observed rinse gauge not responding during rinse cycle - incoming water at 85F - staff advising to cease the use of dishmachine - CDI by maintenance staff arrival to repair boiler system

3-501.19 Provide and follow written procedures for foods held using Time as a Public Health Control - observed only yogurt listed on board - salads that are supposed to be TPHC not on board, at 55F - CDI by noting salads on board & disposing properly

Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor - observed large quantity of boxes (food) stored on floor in dry storage room - need dunnage racks or other shelving to hold deliveries and other food off floors at least 6 inches

4-903.11 Store cleaned equipment, utensils ...... in a clean dry location. - observed utensils in drawer with papers, pencil, utensils jumbled - organize drawer to keep all handles in one direction, keep personal items out.

.4-501.15 Operate a warewashing machine in accordance with data plate - observed rinse gauge not properly operating, pressure gauge with no needle to show pressure - CDI by maintenance personnel fixing rinse gauge, replacing gauge - staff must monitor machine for proper operation and report problems promptly.

5-103.11 (B) Provide sufficient hot water to meet the peak hot water demands - observed hot water in kitchen go from 90F upon arrival to below 85F - staff continued washing utensils manually & in dishmachine & washing hands with no notice that problem existed - HW repaired by maintenance - observed no hot water available in kids' bathrooms

6-201.11 Ceilings shall be smooth - observed peeling paint on ceiling - need to re-paint

4-501.114 Sanitizer must be at proper concentration. Observed 3 sanitizer buckets too low. CDI buckets refilled to proper concentration.4-601.11 Food contact and nonfood contact surfaces of equipment shall be clean to sight and touch. Observed tilt skillet with food debris and microwave provided for teachers in cafeteria soiled. CDI items washed, rinsed and sanitized.

3-501.16 Potentially hazardous hot foods must be held at or above 135F. Observed tomato sauce hot holding at 115F. CDI tomato sauce reheated. Provide documentation stating product is not potentially hazardous in order to hold below 135F.

3-602.11 Food packaged in a food establishment, shall be labeled as specified in law, according to 21 CFR 101 Food labeling, marking devices, and containers. Observed numerous foods packaged in the facility offered for self-service and not properly labeled. Point deductions will begin Aug 2014.

Floors, walls and ceilings shall be smooth and easily cleanable. Observed exterior door of walk-in cooler peeling/chipping paint. Observed wall peeling and accumulating black debris at dish machine.

6-202.11 Light bulbs shall be shielded or shatter resistant. Observed lights unshielded in walk-in cooler.6-501.14 Ventilation intake and exhaust shall be clean. Observed ventilation intake accumulating debris above prep area near dish storage area and fan in dry storage area.

5-202.12 Handwashing Sinks, Installation - PF. Handwashing sink shall be equipped to provide water at a temperature of at least 100F. Observed children's restroom closest to cafeteria without hot water. CDI maintence was contacted.

3-501.17 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Date Marking - PF. Ensure foods that Time/Temperature Control for safety (TCS) foods that are ready-to-eat and held more than 24 hours must be date marked. Observed numerous foods that meet the criteria were not date marked. CDI

6-202.11 Light Bulbs, Protective Shielding - C. Light bulbs shall be shielded, coated, or otherwise shatter-resistant in dry storage area. Shield light bulbs or provide documentation light bulbs are shatter resistant.

3-501.15 Cooling MethodsObserved salads that must reach 41F or below before being put on the line cooling in the RI cooler today tightly covered and stacked on each other. Keep these salads cracked open so they can breathe and recommend using the WIC to cool these rapidly. Salads cracked open today to correct.

3-305.11 Food Storage-Preventing Contamination from the PremisesObserved the designated employee food/beverage area above school food today in the WIC. Employee food must be stored on the bottom shelf where splash/spills cannot contaminate school food, utensils, clean linens, or to-go materials.

4-903.11 (A) and (C) Equipment, Utensils, Linens and Single-Service and Single-Use Articles-StoringObserved multiple boxes of to-go materials stored on the floor today in the dry storage room. These must be stored off of the floor to protect them.