MCALPINE ELEMENTARY

4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. EHS observed interior of ice machine soiled with black residue. PIC stated facility cleaned unit two weeks ago. PIC instructed food employee to drain ice and clean after lunch service. (1.5)

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. EHS observed employee food stored throughout WIC, not stored in designated area. EHS observed these items co-mingled with food for service. (0)

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 EHS observed Caesar salads placed on time. EHS observed time was not documented on white board where it should be. PIC stated time is always placed on white board when items are taken from refrigeration and placed on time. CDI - PIC updated TPHC list to reflect items for the day. (1.5)

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. EHS observed light above WIC door in disrepair. Repair. (0)

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 EHS observed American cheese slices cooling WIC from preparation that morning. EHS observed sliced cheese tightly wrapped in plastic cooling in WIC. EHS observed no temperature change after 20 min and advised to remove cheese from wrappings. EHS observed lettuce, tomato, and pickle sets cooling in 2-door RI in clamshell containers. PIC stated these sets were cooling from being put together this morning and will be placed on time at the start of lunch. Due to time constraints, EHS advised to remove containers from reach in cooler, open the containers, and cool in WIC to quickly cool to 41F prior to placing on time. CDI - Lettuce and tomato sets were opened and placed in WIC. Sets were observed at 41F prior to end of inspection. Sliced American cheese was unwrapped and cooled 2 degrees prior to the end of inspection. (0.5) 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 .

4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed black residue accumulating on the interior of ice machine. Increase cleaning frequency to avoid accumulation. (0)

4-501.11 Maintain equipment in good repair. Observed hot water handle for three compartment sink in disrepair. PIC stated a screwdriver is used to turn the water off and on. The three compartment sink has an additional faucet with working handles. REPEAT. (1)

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 WIC air vents accumulating dust/residue. EHS observed vents beginning to show signs of corrosion. Increase cleaning frequency to avoid accumulation of dust/debris. (0)

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wiping cloths in 2 buckets held in a quat sanitizer at less than 50ppm. -CDI- PIC replaced the quat sanitizer with new solution at 200ppm. (0.5 pts)

4-501.11 Maintain equipment in good repair. Observed dish machine out of order. The 3 compartment sink will be used until the dish machine is replaced. PIC has made a maintenance request. (0.5 pts)

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed soiled can opener blade. This was an improvement from the last inspection. Points will not be escalated. REPEAT*** (1.5 pts) For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 .

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed employee rinse max/min thermometer under running water at hand sink near dish machine. CDI: EHS provided education to employee that hand sinks may only be used for hand washing. Employee completed rinsing of max/min thermometer at 3 compartment sink.

3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation Observed two boxes of unwashed cantaloupe and two containers with unwashed watermelons being stored on shelf in WIC above ready to eat foods. CDI: Employee re-arranged items to proper storage order.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 . Observed three ladles with build up being stored as clean on clean storage shelf. CDI: PIC returned items to be W/R/S.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed one spray bottle of sanitizer unlabled being stored in employee restroom. CDI: PIC labeled bottle.

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. EHS observed dish machine temping at 151 after three attempts. A fourth attempt was made and final rinse surface temperature was 168f. -0 points 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 .

General Comment: 4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P - Observed sanitizer in 3 compartment sink and bucket on line testing 50ppm. Did not observe facility sanitizing equipment at 3 compartment sink when testing. CDI, sanitizer refilled to required concentration. 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

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed sanitizer bucket testing 50ppm.

7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P - Observed chemicals and bleach stored on clean drainboard of 3 compartment sink. CDI, chemicals relocated.

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

4-501.11 Maintain equipment in good repair. Observed dish machine to be inoperable. PIC stated dish machine became inoperable today and service request has been submitted for repair. Facility uses single use articles and utensils for meals. 3 compartment sink will be used until dish machine is repaired.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed soiled wiping cloth lying on counter not in sanitizer bucket. CDI: PIC placed soiled wiping cloth in sanitizer bucket.

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

3-304.12 (B) In-use utensils for food that is not TCS must be stored with their handles above the top of the food within containers or equipment that can be closed. Observed ice scoop stored handle in ice machine with handle completely submerged with ice. EHS educated PIC on notated rule and ice scoop was relocated to a clean and protected location.

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 . Cheese sticks and chicken nuggets in walk-in cooler measured 63F and 51F. Manager stated items were moved out of cooler for some batches to cook. Also, prepackaged ranch containers on line measured 65F. Use TPHC or hold ranch at 41F or less. CDI - Ranch put on TPHC to be discarded at end of lunch.

6-501.112 Remove dead or trapped birds, insects, rodents, and other pests. 6 dead cock roaches on sticky traps in dry storage room. Discard these traps. 0 pts.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Wiping cloth bucket had sanitizer solution that was less than 150 ppm quat. CDI - Bucket emptied and refilled with 200 ppm solution.

3-501.15 Cooling Methods - PF - Sausage biscuits actively cooling in upright cooler. TCS foods must be cooled using equipment that is designed to rapidly cool TCS foods, such as the walk-in cooler or freezer. CDI - Sausage biscuits moved to walk-in cooler.

4-302.13 Temperature Measuring Devices, Manual and Mechanical Warewashing - PF - Establishment does not have method to test high temp dish machine. Acquire irreversible indicator strips or a water proof thermometer that has a max/min setting to ensure dish machine rinse cycle is achieving at least 160F. CDI - Manager educated. Points will be deducted on future inspections. 0 pts.

5-501.114 Using Drain Plugs - C - Drain plug missing on dumpster. Contact waste management company to install drain plug on dumpster. 0 pts.

3-501.16 (A)(1) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding - P - Chicken nuggets on serving line measured 110-128F. TCS foods in hot holding shall measure at least 135F. CDI - Chicken nuggets put on temporary TPHC and used within 20 minutes. 0 pts.

7-204.11 Sanitizers, Criteria-Chemicals - P - Quat sanitizer at 3-compartment sink measured above 400 ppm on test strip. Quat sanitizers shall be 150-400 ppm. CDI - Water added and diluted solution to 300 ppm.

5-203.14 Backflow Prevention Device, When Required - P - Spray gun attached to hose at mop sink. Mop sink only has atmospheric backflow prevention. Either install a backflow preventer rated for continuous pressure, or remove the spray gun attachment after each use. CDI - Attachment removed during inspection. 0 pts.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed hand sink near dish machine dispensing 145F degree water with no way to adjust temperature. Hand sink unable to be used. A VR will occur no later than 3/6/2021 to ensure hot water has been adjusted. - 1 -

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

6-201.11 Floors, Walls and Ceilings-Cleanability - C: Observed dust on ceiling in walk in cooler. 6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Observed damaged floot tiles in walk in cooler in front of freezer door.

4-501.114 Manual and Mechanical Warewashing Equipment, Chemical Sanitization-Temperature, pH, Concentration and Hardness - P Observed high-temperature dishmachine reaching 182F final rinse but the hot plate only reading 153.8F. EHS ran hot plate through 4 times. CDI - Repair person arrive while on site to repair issue. Dishmachine is now reading 195F final rinse and 160F on hot plate.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed 3 containers of lettuce/tomato/pickle at 49F, turkey chef salad at 44F, and individual cartons of milk at 45-47F. PIC stated units were open for a long time due to stocking and milk unit was open due to lunch time. Ambient air temperature of milk fridge is 39F. CDI - Items taken to WIC and freezer for cooling.

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

2-301.12. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 15 secs, rinse, and dry without recontaminating hands. -P - Observed 1 food employee turn faucet off with their hands after handwashing and not use barrier. CDI by instruction.

3-302.11 Packaged and Unpackaged Food-Separation, Packaging, and Segregation - P - Observed unwashed produce located over ready to eat foods in walk in cooler. CDI, foods relocated for proper storage.

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 1 container of cole slaw with date of preparation of 9/9. CDI, cole slaw voluntarily discarded.

7-201.11 Store toxic materials to avoid contamination. -P - Observed chemicals stored on clean drainboard of 3 compartment sink. CDI, chemicals relocated for proper storage.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf - General Comment: Observed salads cooling uncovered in containers at 47 degrees F and then at 45 degrees F at 2nd reading in walk in cooler. CDI by instruction, salads towards door relocated to walk in freezer to rapidly cool. Improvement made since previous inspections. Observed portioned dressings cooling in prep cooler at 45 degrees F. CDI, dressings relocated to walk in cooler to rapidy cool.

4-501.14 Warewashing Equipment, Cleaning Frequency - C - Observed quat ammonium residue accumulating on clean drainboard of 3 compartment sink.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed lids missing on dumpster and dumpster open. 5-501.114 Using Drain Plugs - C - Observed drain plug missing from dumpster.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P. Observed cheese sauce in hot box and serving line < 135F (see temp chart). CDI: cheese sauce reheated to 167F.

General Comment: 7-204.11 Provide sanitizer at correct concentrations, diluting as required.-P. Observed quat sanitizer at 3-comp sink reading 400ppm and above. CDI: sanitizer diluted to proper concentration by cafeteria manager.

Repeat: 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 closed containers of lettuce and tomatoes cooling inside front reach-in cooler at 48F. CDI: containers were opened and spread out to allow for rapid cooling. Improvement noted from previous inspection.

General Comment: 4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed badly stained white cutting boards in kitchen. If no longer able to clean, cutting boards would need to be replaced.

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 ceasar salads cooling in reach in cooler at 50F. Salads on bar for service were also 50F and had not been properly cooled before placing on bar. Salads were made two hours ago. PIC stated salads are normally cooled in walk in cooler but cooler was very full today from a shipment received this morning. Cooler thermometer read 55F but quickly dropped in temperature when left closed. Cooler had been held open, and is also opened and closed constantly while preparing for lunch to begin. Salads cannot properly cool in this unit as it is being constantly opened and closed, and held open. CDI- PIC moved all salads to walk in cooler for rapid cooling. Salads on bar placed on time for today. Employee will discard any salads left on bar that were not properly cooled at 1:00 PM.

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 one missing ceiling tile in area above dish machine. Be sure ceiling in kept in good repair. PIC stated a work order has already been placed to have this tile replaced.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Quaternary ammonia measured at 50 PPM in sanitizer buckets. Quat sanitizer shall be maintained at 200-400PPM at all times. CDI (corrected during inspection). The PIC (person in charge) remade the sanitizer to 200PPM.

6-501.11 Repairing-Premises, Structures, Attachments, and Fixtures-Methods - C COMMENT: Replace the light bulb that is out underneath the hood. Maintain physical facilities and their fixtures in good repair.

6-501.14 Cleaning Ventilation Systems, Nuisance and Discharge Prohibition - C COMMENT: Thoroughly clean or repaint (if necessary) the vent above the employee lockers/dishes. 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.

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 diced tomatoes date marked 1/16 and tomato paste dated marked 1/4 in walk in cooler. CDI PIC voluntarily discarded product. REPEAT *Suggested to PIC if can't use product due to menu rotation; to freeze product once open. Product date marking stops when temperature is below 41 degrees. Once removed from freezer date marked again to continue date marking system.*

4-501.11 Maintain equipment in good repair. Observed cold holding reach in unit above 45 degrees. Unit came back down to 45 degrees however due to constant opening maintenance should adjust temperature to ensure reach in unit will hold food below 41 degrees starting January 1, 2019. No points deducted however just a general comment regarding maintenance.

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 tile near can wash no longer fully attached to ceiling; large opening. Make sure to keep in good repair.

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed employee beverage being stored on food preparation surface. CDI PIC moved drink. Make sure to have a designated area for food employee belongings to ensure contamination does not occur of food, single service or equipment.

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 dish employee going from dirty to clean at ware washing without washing hands. CDI Food employee stopped and directed to wash hands. 2-301.12. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 15 secs, rinse, and dry without recontaminating hands. -P Observed dish employee not washing for long enough or using a protective barrier. CDI PIC instructed food employee regarding cleaning procedure. 2-301.14 Wash hands before donning gloves and between gloves uses. -P Observed food employee on line donning gloves without washing hands. Food employee was observed going to walk in cooler, going to another reach in unit still wearing same gloves then touching potato wedges directly with same gloves. CDI Food employee directed to wash hands and be mindful of when gloves become soiled; single use only. *Recommendation need another hand sink within line/ware washing.**

3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P Observed unwashed cucumbers, tomatoes and grape tomatoes being stored above juices, ranch dressings and ready to eat romaine lettuce. CDI Rearranged storage order to move all unwashed in a column.

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 bag of cut cabbaged dated marked for 10/14. CDI Product was discarded.

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 two dented cans comingling with non dented cans. CDI PIC moved dented cans to refuse area.

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. 2-304.11 Clean Condition-Outer Clothing - C Observed food employee wearing more than one ring with stones in it. Make sure food employees remove all jewelry other than a plain wedding band when performing food preparation. Observed food employee going into bathroom wearing apron and come back out with apron still on. Make sure food employees have clean outer clothing to prevent contamination of food, utensils, linens and single service. Make sure to have food employees take aprons off to keep articles clean.

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 ceiling fans attached to walls with dust on them. Make sure to keep clean. Fans are directly pointing on food contact surfaces and where food preparation is occurring.

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. Food shall be in temperature before going into process; cold at 45 degrees or below and hot 135 degrees and above =-P/Pf Observed salads and a taco salad going into service at 49-52 degrees. CDI PIC returned to walk in cooler for rapid cool down; per CMS any items placed into service shall be 41 degrees or below. REPEAT

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 salsa and beans cooling from room temperature placed in walk in cooler tightly covered with plastic wrap. CDI Product was moved to walk in freezer for rapid cool down. s

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 for[of employee going from dirty to clean at ware washing; take off multi-use gloves and don single use gloves. CDI Food employee directed to remove and dispose of gloves and wash their hands. 2-301.14 Wash hands after activities that contaminate them. -P Observed food employee touching face and glasses then proceed to put away clean equipment/utensils. CDI Food employee instructed to wash their hands. REPEAT

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 salads pulled from walk in cooler getting ready to be put in process above 45 degrees. Per CMS TILT policy, salad shall be less than 41 degrees. CDI Salads taken to walk in cooler for rapid cool down.

Be 3-501.13 Use approved thawing methods. Thawing methods are under refrigeration, completely submerged under running water where water temperature is below 70 degrees, sufficient water velocity to agitate, for a period of time where food does not rise above 41 degrees, or part of the cooking process. Observed turkey roast thawing in sink under running water and product was 51 degrees. CDI Turkey roast taken to walk in cooler for remaining thawing process and to be cooked after lunch.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet stacking of equipment and utensils. Make sure to allow equipment/utensils to air dry to ensure sanitizer will work properly.

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 fan attached to wall with dust and dust on the ceiling directly across from fan above food preparation station. Make sure to keep clean.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed cell phone stored in drawer with probe wipes and gloves. Make sure to store cell phone in designated area to prevent contamination.

2-301.14 When to Wash - P Food employes shall clean their hands before engaging in food preparation, before donning gloves for working with food and after engaging in other activities that contaminate the hands. P Observed food employee using the phone then proceed to don gloves. CDI Stopped employee, explained why handwashing should occur. Employee washed their hands.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed plastic food trays used for kindergarten that was soiled with food debris. CDI items sent to dish for cleaning. 4-602.11 Clean the equipment and utensils used with TCS foods as required to avoid contamination. -P. Thermometers shall be cleaned before use and before storing. Observed thermometer that was stored in ice water and not sanitized before checking food temperatures. CDI thermometer cleaned.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf. Observed plain red bucket with soapy water that was not labeled. CDI bucket labeled.

4-501.112(A)(2) Provide a minimum of 180F rinse water for sanitization when using the dish machine. -Pf. Observed dish machine only able to reach up to 155F. CDI called company will be out today for repairs. Verififcation required.

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

4-602.11 Clean the equipment and utensils used with TCS foods as required to avoid contamination. -P. Thermometers shall be cleaned before use and before storing. Observed thermometer used without being cleaned. CDI thermometer cleaned.

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 canned beans that were cooling in a large stock pot. CDI items broken up into two separate pans for proper cooling.

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 caesar dressing and opened hummus dated 11-08-15 and spaghetti sauce labeled 10/20/15. CDI all products discarded.

4-501.112(A)(2) Provide a minimum of 180F rinse water for sanitization when using the dish machine. -Pf Observed dish machine not reaching sanitizing temperature. Facility already using single service utensils for service. Phone call placed to repair technician. 4 day verification required.

General Comment 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. Tiles missing infront of threshold going into walk in freezer. Repair.

4-501.114 Maintain sanitizer at correct concentrations. -P Observed one bucket of sanitizer reading 10ppm, all others at correct concentration. CDI - Bucket dumped out and remade at correct concentration.

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

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed wet wiping cloth stored on prep counter for 20 minutes while not in use. CDI - Staff relocated without being told.

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 tiles at threshold of walk in freezer door.

3-302.11 Packaged and Unpackaged Food-Separation, Packaging, and Segregation- Obsreved raw turkey stored above bread sticks on speed rack in walk-in cooler. Store raw meats safely away from ready to eat food items to avoid possible cross contamination. CDI by voluntary discard of bread sticks by PIC.

3-602.11 Food Labels- Food labels may be required for food items offered as 'grab and go' on service line. Details of labeling requirements for CMS will be communicated at a later date.

3-501.16 Ensure all hot time/temperature control for safety foods (TCS) are maintained 135F or above. Observed chicken nuggets 130F, CDI by discarding.

3-501.17 Ensure all foods that are time/temperature control for safety (TCS) and ready-to-eat are properly date marked. Observed no date marking on cut melon, open spinach, CDI.

3-602.11 Ensure foods packaged in a food establishment are properly labeled with name, ingredients and allegen information. Observed no label on foods for grab and go, CDI, MCHD and CMS are working toward a solution.