OLYMPIC HIGH SCHOOL

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed a total of 3 scoops that were soiled with minor amounts of food debris while being stored as clean. -CDI- PIC placed the scoops in the 3 comp sink to be W/R/S. Due to severity, points not taken. (0 pts) For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 .

4-903.11 (A) Store cleaned equipment, utensils, linens in a clean, dry location; where they are not exposed to splash, dust, or other contamination; and at least 6 inches above the floor. Observed a pan that had been contaminated from splash coming from a leaking A/C unit in the kitchen. -CDI- PIC removed pan and moved the storage rack away from the leak. (0.5 pts)

4-501.11 Maintain equipment in good repair. Observed leaking condenser from an A/C unit in the kitchen. Leaking caused contamination of equipment. Also observed high temp dish machine that was out of order. PIC started that there are work orders placed for those pieces of equipment. (0.5 pts)

5-205.15 Maintain a plumbing system in good repair. Observed prep sink faucet that was leaking when turned on. Facility has to place metal pan under the sink to catch falling water. Repair leaking faucet. (0 pts)

3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. Observed two boxes of cucumbers stored directly above commercially sealed salad dressings in WIC. PIC corrected storage order For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

5-202.13 An air gap between the water supply and flood level rim shall be at least twice the diameter of the water supply inlet and not less than 1 inch.-P. Observed drains for two prep sinks and the three compartments that were below the the flood level rim of the floor drains for their respective sinks. Plumber was onsite and work order was placed, plumber stated that work would be completed next week. VR within 3 days for 1 inch air gap above drains.

5-501.17 Provide a covered waste bin in female restrooms. Observed employee only restrooms with trash bins without covers/lids.

5-501.114 Drains in dumpsters and waste containers shall have drain plugs in place. Observed front facing dumpster without drain plug. PIC placed work order for drain plug during inspection.

6-201.17 (A) Wall and ceiling attachments shall be easily cleanable in the kitchen areas. Observed all ceiling tiles in kitchen and dish machine area that are absorbent and not smooth/easily cleanable material ceiling tiles.

6-301.11 Provide soap for handwashing at each handsink. -Pf - Observed no soap at the dishwash pit handwash sink. CDI - PIC refilled soap dispenser.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. - Observed a build up of dry food debris/crumbs inside the metal containers used to store clean serving scoops. CDI - Containers changed and dirty containers placed in dishpit to be W/R/S. 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 .

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. - Observed wet wiping cloths stored in a sanitizer bucket with no sanitizer solution inside the bucket. PIC stated they forgot to refill the bucket after using it this morning for cleaning. CDI - PIC removed cloths and filled bucket with sanitizer solution.

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 working irreversible temperature measuring device on site at the time of the inspection. All thermometers provided for the dishwasher were not able to turn on. 10 day VR to observe functional thermometer on site.

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 the gaskets to the WIF to have a build up of black grime.

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 a light build up of food debris/food packaging beneath the racks in the WIC. - Observed an accumulation of grime on the floors around the dishpit floor drain and beneath the dishwasher.

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 rubberized coating on surface at prep table near back office in poor condition, beginning to flake off. EHS advises the PIC to have surface re-coated at earliest opportunity. No contamination observed, and coated beam itself is not a food contact surface. (-0)

5-501.17 Provide a covered waste bin in female restrooms. Observed neither employee restroom with a covered trash receptacle. PIC is advised to provide a lidded trash bin at earliest opportunity. (-0.05)

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 need for cleaning at wall behind hot water dish machine. Increased frequency is recommended. (-0)

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf - Observed scoop and pans with food debris in clean dish storage area. CDI- items moved to 3 comp sink to be rewashed, rinsed, and sanitized. REPEAT 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 . 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- Utensil surface temperature reached 156F. CDI- PIC contacted maintenance to repair dish machine. Utensil surface temp needs to reach at least 160F. Facility will use 3 comp sink until dish machine is repaired. Verification visit will occur no later than 4/25 to ensure that dish machine has been repaired. 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 .

2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P. Observed employee return from outside with empty trash bins and attempt to handle clean pans without washing hands. EHS reminded employee to wash hands when returning from outside. CDI - employee washed hands before continuing.

3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. Observed unwashed oranges stored over yogurt in WIC. Store unwashed produce below ready-to-eat items. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed three tongs with food residue on head. CDI - PIC removed tongs to be rewashed. 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 .

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf. Observed speed rack holding Mac n cheese and fries from yesterday in WIC without date mark. CDI - employee added date mark. 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 .

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Observed food debris under prep tables and some equipment. Clean as needed.

5-103.12 Provide water under pressure to all fixtures.-Pf Observed no water (hot /cold) at the hand sink in the dish area. All other fixtures in kitchen had water under pressure. PIC believes sensor on automatic faucet is faulty. Repair order submitted. A VR will be conducted within 10 days to verify repair of faucet and availability of water.

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 max/min thermometer or indicating strips for the hot water sanitizing dish machine. Verification visit will be conducted within 10 days. - 0.5 -

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. For more information on becoming a certified food protection manager please visit: http://meck.co/FoodSafety. Observed no CFPM onsite during inspection.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed sanitizer to have a concentration below 50ppm. CDI-sanitizer was remade and new concentration was 100ppm.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. -C Observed dumpster doors and lids open during inspection. CDI - PIC closed doors and lids. REPEAT -0.5 points

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. -C Observed several small cracked floor tiles throughout kitchen area. Observed black buildup on ceiling tiles in dish machine area. Repair or replace. REPEAT -0.5 points

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. -C Observed dumpster doors open during inspection. CDI - PIC closed doors. -0 points

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. -C Observed several small cracked floor tiles throughout kitchen area. Observed black buildup on ceiling tiles in dish machine area. PIC stated a call will be placed to have ceiling tile replaced and floor tiles repaired. -0.5 points

3-301.11(B) Do not contact exposed ready-to-eat food with bare hands. Use suitable utensils, single-use gloves or dispensing equipment. -P Observed food employee wash apples and place them into container with bare hands. Apple were in a ready-to-eat form. CDI- apples were rewashed. Food employee was educated on bare hand contact.

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. Clean dust from a/c vents in ceiling of kitchen area.

4-501.112(A)(2) Provide a minimum of 180F rinse water for sanitization when using the dish machine. -Pf. Observed that the rinse temperature on dish machine is only reaching 162 F (at least 180 F). Thermometer reading inside dish machine is reaching 151 F. CDI- PIC has called for maintenance to come repair machine. Facility is currently using single-service items. Only pots, pans, and large utensils are being cleaned. Items are being processed through dish machine and plates in vat sink to be chemically sanitized.

4-501.11 Maintain equipment in good repair. Repair leaking faucets at 3-comp sink.

5-103.11(B) Provide sufficient hot water to meet the peak hot water demands.-Pf. Hot water at 3-comp sink is reaching a maximum temperature of 109 F (at least 120 F). PIC has called maintenance to increase the temperature to to at least 120. VR- facility has up to ten days to increase temperature.

3-305.11 Food Storage-Preventing Contamination from the Premises - C Observed frozen condensation on bag of food product in walk-in freezer. Condensation is dripping from condenser unit. CDI- advised PIC to place a shallow pan at affected location so that condensation does not drip onto bags of product. Suggestion was made ot keep boxes closed while in walk-in freezer. 3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed a box of orange juice and two juice boxes on the floor of walk-in freezer. CDI- items were discarded.

4-501.11 Maintain equipment in good repair. Repair leaking faucets at 3-comp sink.

4-501.11 Maintain equipment in good repair. Observed torn gasket on walk-in cooler door. Replace torn gasket on door.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed cloth warmers in hand sink at portable line near front entrance. CDI- Items were removed. (0 points).

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed chicken wings and meatballs on two serving lines that were below 135 F. CDI- Items were discarded. (1.5 points)

2-301.14 Wash hands before donning gloves and between gloves uses. -P Observed food employee working with potato wedges with bare hands (not touching them), put on gloves without washing hands. CDI- Educated employee on washing hands before putting on gloves. Employee removed gloves and 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 Observed containers of tossed salad (covered) that were cooling in reach-in cooler. Allow containers to cool uncovered or partially covered. CDI- PIC had the salads placed in walk-in cooler were the temperature went down to 35 F in ten minutes.

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 washer not wash hand in-between handling soiled dishes to clean dishes. CDI- Education was performed with employee by PIC and Inspector. Employee washed hands.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed a Rack of trays partially blocking hand sink in dish room. CDI- Rack was removed from in front of hand sink.

3-305.11 Food Storage-Preventing Contamination from the Premises - C Food may not be stored Under leaking water lines, including leaking automatic fire sprinkler heads, or under lines on which water has condensed. Observed ice form on bags of food product in walk-in freezer. The ice came from the condenser in cooler. CDI- Product was 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 Observed salads made from commercially processed lettuce that was not dated. bag of lettuce was opened yesterday. CDI- Containers of salad were properly dated.

3-304.14(E) Store sanitizer containers used for wet wiping cloths off the floor. Observed one bucket of sanitizer with wiping cloth stored on the floor. CDI- bucket was placed on a shelf.

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 one container of salsa date marked 9/25. CDI, PIC voluntarily discarded salsa.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed open bag of lettuce and spinach without date mark. CDI, lettuce and spinach date marked. same violation was noted two inspections ago, ensure cut leafy greens are date marked when/if held for more than 24 hours.

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

5-202.12 Provide at least 100F water at handsinks.-Pf Handsink near dishwasher did not reach 100F (maxed. at 83F). Valve was adjusted and temp. shot up to 110F but quickly dropped to 85F. Fix sink to maintain a consistent hot water temp. of at least 100F. VR.

4-203.12 Ambient air and water thermometers shall be accurate.-Pf Externanl thermometer for cold holding reach in unit was recorded at 53-55F. However, EHS thermometer was placed in unit and recorded at 43F. PIC also confirmed that earlier line checks recorded unit at 38F. Fix thermometer or place another inside unit. VR.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed one bag of spinach and one bag of lettuce opened more than 24 hours prior to inspection, without a date mark. PIC stated bags of lettuce and spinach were opened wednesday. CDI, PIC date marked products with correct date.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed dumpsters with open doors. 5-501.115 Discard items and litter stored in the waste areas and enclosures as they are not necessary to operation and maintenance. Observed broken desks, and other items at waste area. Ensure items not necesary to operation are discarted.

2-301.12C To avoid recontaminating their hands, food employees may use disposable paper towels or similar clean barrier when touching surfaces such as manually operating handsink faucets or touching the handle of a door. Observed employee wash hands and proceed to turn faucet off without a barrier. CDI- Corrected by instruction to employee.

6-404.11 Designate a separate area for items that are not for use and are being held for credit, such as dented cans or recalled products. -Pf Dented can not segregated. CDI- Can moved.

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

3-304.12 During pauses in food preparation or dispensing, store in-use utensils in a clean, dry place, in food with handles above the food, in 135F or greater water, or in running water that moves food particles to the drain. Ice scoop in ice cooler was in ice with handle touching ice. CDI- Scoop placed with handle sticking out.

4-601.11(C )/4-602.13 Non Food-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Non food contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil or residue. Lights above grill were accumulating dust build-up.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf. Observed pizza and salads not datemarked. Pizza prepared on Friday, salads in prep. Operator stated that salads may be used in total today if not they would be served on frist lunch period the following day.

5-501.115 Discard items and litter stored in the waste areas and enclosures as they are not necessary to operation and maintenance. Observed trash collecting around and under dumpster.

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 a fruit veggie salad stored on serving line at 53F. TPHC procedure requires all salads to be 41F/below prior to placing on serving line. CDI - salad was cooled down to 38F inside walk-in freezer and placed inside reach-in cooler until service.

4-903.11 Store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor. Observed food debris at bottom of container where knives were stored. Cleaning started. Observed can opener blade stored with food debris. Taken to dish machine to be cleaned.

5-202.12 (A) Provide at least 100F water at handsinks. Observed sink on remote unit to be inoperable, staff person could not wash hands. Line was shut down; only prepackaged items and bottled drinks being served from the line. Cafeteria manager indicated that the pump was broken. E-mail sent during inspection for repair. Verification required to ensure remote line is not being used or pump has been repaired/replaced.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed pan of deli meat in reach-in cooler with date product was placed in freezer. PIC indicated that product was placed in cooler yesterday and will not be used until tomorrow. Advised to record date product was taken from freezer. CDI - proper date recorded.

La 4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed all fans in kitchen with dust accumulation. Observed a few pans stored under prep table with food debris collecting on bottom of pans.

General Comment: 5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed broken dumpster and side door missing to 1 of the 2 dumpsters located at back of cafeteria. E-mail has been sent to have dumpster replaced.

4-501.114 Maintain sanitizer at correct concentrations. -P Observed two chlorine sanitizer buckets in the kitchen and one bucket at pizza cart station at remote area at 0ppm. CDI - all sanitizer buckets dumped and refilled with sanitizer at proper concentration.

6-501.111 (B) Keep the premises free of insects, rodents, and other pests. Reguarly inspect the premises for evidence of pests. Observed small rodents droppings in dry storage room. Facility is receiving regular pest treatment.

2-301.14 Wash hands after activities that contaminate them. Staff hands must be washed whenever exposed to contamination - observed one staff person touch dirty towel, face w/o washing hands - staff person at remote service unit in cafeteria could not wash hands because sink on unit was inoperable - CDI by plugging in unit and allowing to heat, and by instruction and handwashing.

5-202.12 (A) Provide at least 100F water at handsinks. Observed sink on remote unit to be inoperable, staff person could not wash hands. CDI by plugging in sink.

.3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above - observed sweet potatoes on line at 91F, 94F, 112F, 118F in 2 locations - CDI by re-heating to 165F - same w/fried chicken held at 128F, 131F

3-501.16 (A)(2) Maintain TCS foods in cold holding at 45F or less - Observed ham/turkey/cheese sandwiches overstacked at 52F, 59F - CDI by throwing sandwiches away

5-501.113 (B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed both dumpsters open, spillage on ground.

6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Observed non-cleanable acoustic ceiling tiles throughout kitchen

4-501.114 Maintain sanitizer at correct concentrations. -P Observed two sanitizer buckets at less than 50ppm chlorine concentration. CDI- buckets were refilled to proper concentration.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed sliced American cheese on hamburger buns being stored at room temperature on the serving lines (see chart for temperatures). CDI- cheese was placed on TPHC board for today.

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -PF Observed chlorine testing strips on site but no color chart to indicate concentration. VR in 10 days.

Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Observed acoustic ceiling tiles throughout all food preparation areas of the kitchen and in the dishroom.

Maintain chemicals properly stored. Observed bottle of window cleaner on drainboard of prep sink. Summer staff stated that they did not use that area of the kitchen. Also PIC placed call to Child Nutrition (CMS) regarding new sanitizer bottles that they have received. Bottles stated sanitizer, disenfectant, harmful if swallowed and to keep away from food and food contact surfaces. Sanitizer in bottle was quat measuring at 200ppm quat. PIC relabeled bottle using tape and issue will be brought to CMS attention as these bottles are used CMS wide.

Maintain hot and cold running water at all times. Observed hot water not going over 80F degrees at hand sinks, preperations sinks, and 3-compartment sink. Plumber contacted and arrived on-site and determined that a part was broken on the water heater. It was repaired and plumber stated that hot water would be above 140F degrees within the hour but the tank needs time to heat the water.

Observed acoustic, absorbant ceiling tiles throughout kitchen and dishwashing area. All ceiling tiles over food preperation and dishwashing areas are required to be washable. Tiles in dishwashing area are also brown with apparent mold and water damage. Flooring throughout kitchen is in disrepair. Observed many broken floor tiles and areas holding water.

2-301.14 When to WashGeneral Comment: Wash hands between handling soiled dishes and clean dishes. Observed 1 employee not wash hands after handling soiled dishes and handling clean dishes at warewashing area. CDI by instruction.

3-602.11 Food LabelsGeneral Comment: Food packaged on site made from 2 or more ingredients shall be labeled according to LAW. Observed parfaits and salads prepared with 2 or more ingredients for consumer grab-and-go not properly labeled. CDI by instruction, more instruction to come.

4-903.11 (A), (B) and (D) Equipment, Utensils, Linens and Single-Service and Single-Use Articles-StoringClean equipment shall be stored in a clean, dry area. Observed several metal pans and cooking equipment stored in a white bin accumulating food debris.

4-501.11 Good Repair and Proper Adjustment-Equipment General Comment: Keep equipment in good repair. Observed lights missing from 1 red food storage display table.

6-501.14 Cleaning Ventilation Systems, Nuisance and Discharge ProhibitionGeneral Comment: Ventilation system shall be free from nuisance or discharge. Observed 1 vent above clean equipment at warewashing area starting to accumulate dust.

4-501.114 Manual and Mechanical Warewashing Equipment, Chemical Sanitization-Temperature, pH, Concentration and HardnessProvide sanitizer at proper concentration. Observed a bucket of chlorine sanitizer below 50ppm. CDI, operator refilled bucket to proper concentration.

3-501.16 (A)(2) and (B) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold HoldingPotentially hazardous food shall be cold held at 45 degrees F or below. Observed 2 covered pans of potatoe wedges above 45 degrees F in walk-in cooler. CDI, operator discarded 2 pans of potatoe wedges.

3-501.15 Cooling MethodsUse proper methods to cool food. Obsderved 2 covered containers of potatoe wedges that were cooling from night before and above 45 degrees F. CDI by instruction.

6-501.114 Maintaining Premises, Unnecessary Items and LitterGeneral Comment: Equipment that is no longer in use shall be removed from facility. Observed a slicer and a bin of pots and pans stored in a bin that operator stated was no longer used in facility.