QUAIL HOLLOW MIDDLE SCHOOL

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. EHS observed doors ajar to two out of three waste receptacles on dumpster pad. EHS advised to maintain doors closed to prevent pest entry. (0)

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 three ceiling tiles in dry storage area soiled with water damage. Replace. REPEAT. (1)

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 that facility was utilizing high temperature dish machine with the water temperature of 140F. Facility is going to run dishes through machine then take to 2 compartment sink to sanitize (facility has approved variance and SOP for utilizing 2 compartment sink) . School is closed Monday for Holiday. EHS will return Tuesday for VR. 3-day VR **REPEAT** -3- 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. EHS observed a live roach in the dish area of the kitchen. 6-501.112 Remove dead or trapped birds, insects, rodents, and other pests. EHS observed pest traps with dead insects present. Remove. -0-

6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair.. Observed cracked floor tiles in dish pit area during inspection and at entrance to kitchen. Repair and/or replacement necessary. **REPEAT** -0.5-

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Observed sole handsink in kitchen blocked with mop bucket during inspection, CDI - Mop bucket relocated. 1 pt.

3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. Observed unwashed tomatoes being stored above RTE foods in WIC during inspection. CDI - PIC relocated. 0 pts. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P 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 sanitizer at two compartment sink holding well below 200pm quat during inspection. PIC stated facility recently acquired new brand of sanitizer. New brand of sanitizer requires far larger amount of product to achieve acceptable concentration. Observed hot water at dish machine achieving a maximum of 157F during inspection. Hot water booster had not been turned on. CDI - Quat added to two compartment sink to achieve proper concentration. Hot water booster turned on. Hot water achieved maximum of 160F. 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 and How to Test Sanitizer https://youtu.be/y0SjmnabFaY 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 .

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 min/max thermometer on site out of order during inspection. Repair or replacement necessary. 10 day VR required. 0.5 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. Observed sealant on floor in WIC chipped and missing. Observed cracked floor tiles in dish pit area during inspection. Repair and/or replacement necessary. 0 pts.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed unopened employee beverage being stored above student beverages in RIC, and employee food stored in conjunction with student food in WIC. Ensure all employee food and beverages are stored in a manner that does not promote contamination of student food and beverages. 0 pts.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wiping cloths being stored in sanitizer bucket with solution of about 50ppm quat during inspection. Ensure wiping cloths are held in properly concentrated sanitizer solution at all times. 0.5 pts.

3-302.15 Wash fruits and vegetables prior to use. Observed cantaloupe being cut while still baring produce sticker on the rind. CDI - Employee washed remaining cantaloupes before proceeding. 0.5 pts.

5-501.16 (C )Provide waste bins in required areas including at handwash sinks. Observed no waste bin at handwashing station during inspection. Ensure waste bins remain within close proximity of handsinks at all times. 0 pts.

4-502.11(A) Maintain utensils in good repair. Observed 4 serving spoons with peeling plastic on the handles. -CDI- PIC discarded the necessary serving spoons. (0.5 pts)

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P 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 Observed quat sanitizer with a concentration level of 0ppm in 2 compartment sink and sanitizer bucket located at serving line. CDI: PIC refilled 2 compartment sink and bucket with fresh sanitizer measuring 400ppm.

3-304.14(E) Store sanitizer containers used for wet wiping cloths off the floor and to prevent contamination of food, equipment, and utensils. Observed sanitizer bucket being stored on floor behind serving line. CDI: PIC placed sanitizer bucket on bottom shelf of prep counters.

4-903.11(A)(C) Store single-use and single-service articles in a clean, dry location; where they are not exposed to splash, dust, or other contamination; and at least 6 inches above the floor. Observed two boxes of single use to go containers being stored on floor in dry storage room. Store single use to go containers at least 6 inches above the floor.

6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed cracked and missing flooring in WIC and loose panel on floor underneath WIC door. Repair panel and replace missing flooring.

6-303.11 Provide required lighting intensity. Observed employee hand.5 foot candles of lighting 30 inches above the floor in WIC next to WIC door. Observed light not working. Repair light.

2-401.11 (A) Employees shall eat, drink, or use any form of tobacco only in designated areas where the contamination of exposed food, clean equipment and utensils, and other items needing protection can not result. Observed head custodian eating in kitchen upon arrival for inspection. CDI: Custodian exited the kitchen.

3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P Observed employee handling soiled equipment and utensils at dish machine while wearing gloves and use same soiled gloves to handle clean equipment and utensils after they passed through dish machine. CDI: Employee discarded soiled gloves, washed hands and donned new gloves before returning to handle clean equipment. Contaminated equipment was returned to be W/R/S.

3-302.15 Wash fruits and vegetables prior to use. Observed a pear being held in self serve unit with sticker still intact on skin. Remove stickers and wash produce before use.

4-501.11 Maintain equipment in good repair. Observed bottom oven on left side of kitchen shut off during the cooking process. PIC stated a service request has been submitted to repair oven. Repair oven.

4-302.13 (B) Provide an approved Max/Min thermometer for testing sanitizing temperatures in hot water warewashing machines. The thermometer must be readily accessible. -Pf Observed max/min thermometer for testing sanitizing rinse cycle of dish machine inoperable. VERIFICATION REQUIRED within 10 days to ensure facility has working max/min thermometer.

2-501.11 A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. -Pf EHS observed no written vomit and diarrheal plan. CDI EHS gave poster for PIC to post in facility. -.5 points For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

3-304.14(E) Store sanitizer containers used for wet wiping cloths off the floor and to prevent contamination of food, equipment, and utensils. EHS observed sanitizer bucket on floor. CDI PIC removed bucket from floor. -0 points

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. EHS observed doors of dumpster open. CDI PIC closed doors. 5-501.114 Drains in dumpsters and waste containers shall have drain plugs in place. EHS observed no drain plug on dumpster. - .5 points

2-301.12 (A),(B) Wash hands for at least 20 seconds. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 10 to 15 seconds, rinse, and immediately follow the cleaning procedure with thorough hand drying method (ex. Disposable Paper Towel). -P- Observed an employee wash hands and at the end of the procedure use bare hands turn the faucet off this action recontaminates the hands. CDI- Education was provided and EHS observed proper hand washing by end of the inspection. For more information on handwashing, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training video at the following web link, https://youtu.be/BH6CLGrH10M .

6-501.112 Remove dead or trapped birds, insects, rodents, and other pests. - Observed dead insects and pests in traps throughout the facility.

6-201.13 Provide a wall to floor joint that is sealed and coved when flood cleaning methods are used. Floor must be graded to drain to functioning floor drains. 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 wall junction underneath dish machine to not be coved based. Observed walk in cooler floor damaged and starting to chip.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed food debris left attached from previous uses. Ensure that food contact utensils are being checked thoroughly after cleaning cycles. CDI- Utensils were mvoed to 3 comp sink to be washed, rinsed, and sanitized again. For more information, please visit: http://meck.co/FoodSafety 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 .

4-302.13 (B) Provide an approved Max/Min thermometer for testing sanitizing temperatures in hot water warewashing machines. The thermometer must be readily accessible. -Pf Current dish temp thermometer is not in working condition. Replacement is necessary. Email REHS when new thermometer arrives at Kyril.copeland@mecklenburgcountync.gov

4-903.11(A)(C) Store single-use and single-service articles in a clean, dry location; where they are not exposed to splash, dust, or other contamination; and at least 6 inches above the floor. Enslaver that single service items are stored in a manner that prevents possible contamination from the environment. Observed single service trays stored open ended. CDI- REHS inverted single service trays during the inspection.

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 Current dish temp thermometer is not in working condition. Replacement is necessary. Email REHS when new thermometer arrives at Kyril.copeland@mecklenburgcountync.gov

3-304.14(E) Store sanitizer containers used for wet wiping cloths off the floor and to prevent contamination of food, equipment, and utensils. Observed sanitizer buckets on floor. 3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wiping cloths not being held in sanitizer. REPEAT

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

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg and How to Test Sanitizer https://youtu.be/y0SjmnabFaY - Observed no sanitizer mixed for use during food service operations. Saw food thermometer lying on wet towels on rolling rack. Must keep QAC sanitizer in labeled container or spray bottle mixed to 200 ppm. VR to return to check for compliance.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -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 chicken in hot holding cabinet and on line at temperatures less than 135F. Items had to be returned to oven to re-heat. VR to check for correction.

3-304.14(D) Maintain dry wiping cloths free of visible debris and soil. Maintain sanitizer containers for in-use cloths free of visible debris and soil. Observed wet towels on rolling cart with food service thermometer. Must keep any towels to be re-used in a sanitizing solution to proper strength. VR to check for correction.

6-302.11 Supply toilet tissue at each toilet. -Pf Toilet paper missing at one staff toilet. Maintain toilet paper at all stalls. CDI by replacing toilet paper.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed dumpsters open; need to keep dumpsters closed when leaving them after dumping trash.

Observed stained ceiling tiles in dry storage room. Repair leak, if needed, and replace stained tiles. 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.

4-501.112(A)(2) Provide a minimum of 180F rinse water for sanitization when using the dish machine. -Pf Dish machine final rinse temp. Did not reach 160F on black disc. Max. Temp. Reached on disc was 157F. Unit ran 10 times. PIC will call for unit to be repaired. Facility is only using machine minimally so 3 comp. sink will be used in meantime. VR.

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

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. Ceiling fan in need of cleaning.

4-501.14 Warewashing Equipment, Cleaning Frequency - C Clean warewashing equipment often enough to prevent buildup. Observed clogged nozzles inside dish machine. -.5-

4-501.11 Maintain equipment in good repair. Observed rust on shelving 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 floor damaged at entrance of walkin cooler (inside). Observed paint peeling on walls in dry storage room.

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 grab item off the ground and then proceed to date mark foods without washing hands prior to changing gloves. CDI- Employee was educated and hands were washed. 0 points.

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 cooked whole chicken and cooked noodles in 1 door cooler lack dates after being said it was prepped from the previous day. CDI- foods were back dated. -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 chicken patties cooling on speed rack in walk in cooler while covered in plastic. CDI- PIC removed plastic to maximise air flow on cooling products in walk in cooler. -.5 points.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed quat sanitizer >400 ppm when checked with PIC strips but at 400 PPM when checked with EHS strips. PIC diluted santi buckets so adequacy can be met on both testing measures. Corrections made. 0 points.

4-702.11 Before Use After Cleaning - P Utensils shall be sanitized before use and after cleaning. Observed dishes being washed in dish machine without being properly hot water sanitized due to booster heater being off. CDI- Booster heater was turned on and internal temp of dish machine hot water was at least 160 degrees F. -1.5 points.

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 Facility hold foods on time but lacked proper documentation needed to back this process. EHS sent a TPHC template to be filled out and kept on file. VR- 1 point.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Remove dust from fan near the steam table. 0 points.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Fish fillets that were prepped and placed in the cold hold tall refrig. unit yesterday lacked date marking. CDI Foods were dated. No escalation of points due to the facility doing better overall with date marking. REPEAT -1.5 points

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed wet wiping cloths being stored on drainboards in the facility. REPEAT -.5 points.

6-501.11 Repairing-Premises, Structures, Attachments, and Fixtures-Methods - C Have maintenance staff remove heavily soiled ceiling tile ASAP in the dry storage area. Ceiling tile contains black areas that could possibly be mold. Remove all single service articles from under this damaged ceiling tile in dry storage area. Replace flaking paint on damaged baseboards in women's bathroom. 0 points.

6-303.11 Intensity-Lighting - C Lights under the hood were off while cooking was occurring in the steamers. Ensure that all prep areas have at least 50 ftcd while food is being cooked or prepped. 0 points.

3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P Observed unwashed melons over ready to eat chicken in walk in cooler. CDI- foods were rearranged and PIC was educated on violation. 0 points

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Spicy chicken, Fried Rice and pizza that was stated to of been cooled down since yesterday lacking date-marks. CDI- foods were dated during the course of the inspection. -1.5 points.

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 Cheese sticks were on tphc but the labeling for the food product in reference of time was wiped off before the cheeses were discarded. CDI- cheese was labeled on the board.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Quat Sanitizer in bucket checked was below 200 ppm. CDI Quat sanitizer was remixed and made adequate. 0 points.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Replace missing doors on dumpster. * General Comment* Have walk in cooler and milk case(s) adjusted. They were reading right at 45 degrees F. Have them lowered to withstand possible temperature flocculation.

4-501.11 Maintain equipment in good repair. Observed broken rack in freezer . -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. Observed peeling paint behind dishwasher and peeling paint under counters at dish machine.

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

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 sheet pans with deep discolored pits . CDI PIC to replace pans. -0 points-

4-204.115 Warewashing Machines, Temperature Measuring Devices - PF Observed rinse temperature gauge on dish machine not functioning .

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed food debris on three pans stored as clean . CDI took to dishwasher to be recleaned.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed buckets holding cloths with sanitizer level at 50 ppm QAC . CDI drained and filled with QAC measuring 200 ppm.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P: Observed buns with slices of cheese on speed cart in kitchen. Cheese was 75 F, same as ambient of kitchen. Cart moved to walk-in tokeep cheese cold.

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 tomato / lettuce salad on serving line at 52 F. Tilt Board was not updated and food wasnot labeled as being on TPHC. CDI- allowed to label with time ingredients' prep began.

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 damaged ceiling tile in dry storage room. Repeat.

2-301.14 Wash hands after activities that contaminate them.-P - 0 pts - Observed employee go from soiled to clean utensils without washing hands. CDI- PIC addressed employee and washed hands.

4-501.112(A)(2) Provide a minimum of 180F rinse water for sanitization when using the dish machine. -Pf - Dish machine running 120F. Observed employees washing dishes. CDI- Booster heater was turned off. After turning booster heater on dish machine read 180F.

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 - Floors: Floors in walk in cooler need to be resealed and baseboards appear damaged. Ceiling: One ceiling tile damaged in storage room. Walls: Observed paint peeling near dish machine.

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 - 0pts - Salads stored tightly closed in walk in cooler. To ensure rapid cooling salads must be loosely opened or completely opened. CDI- PIC placed all salads in freezer for rapid cooling salads reached 45F within 10 minutes. Keep in mind that according to TPHC procedures all salads must be at 41F or below.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. - 0 pts - Minor cleaning needed on the shelving in the walk in cooler.

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 - Floors: Floors in walk in cooler need to be resealed and baseboards appear damaged. Ceiling: One ceiling tile damaged in storage room.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P - Chicken biscuits read 113-117F. CDI- Chicken biscuits were discarded.

5-205.15 Maintain a plumbing system in good repair. - 0 pts - Drain pipe for walk in cooler is not over floor drain. Repair.

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. - 0 pts - Floors: Floors in walk in cooler need to be resealed and baseboards appear damaged. Fixtures: Cleaning needed on large fan in kitchen.

2-102.12 Certified Food Protection Manager - C - Person in charge does not have certified food protection manager certification. A person with a CFPM certification shall be present during all hours of food preparation.

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 - All salads prepared today were tightly covered. Lettuce read 52F. Ensure that salads are loosely vented. CDI- PIC placed in freezer for rapid cooling. Salad read 39-42F.

3-501.13 Use approved thawing methods. - Observed packaged beef thawing in cold water in the prep sink. Observed beef sitting on prep table at room temperature. CDI- Water was turned on at prep sink. Beef was placed in walk in cooler until it is used. Food shall be thawed completely submerged under running water of 70F or less, under refrigeration of 45F or less, or as part of the cooking process. Food shall not be thawed under room temperature or in cold water.

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 - 0 pts -Two cans were dented on top seam stored with cans to be used in establishment. CDI- PIC placed cans in office.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. - 0 pts - Observed one wet wiping cloth on cart.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. - 0 pts - Dumpster doors were open. Maintain doors closed at all times.

4-501.114 Maintain sanitizer at correct concentrations. -P Observed a spray bottle of sanitizer (chlorine) testing at concentration 0 ppm. CDI - Sanitizer discarded from bottle.4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed mold buildup within ice machine. Verification required.

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 in the walk in cooler a prep pan of celery mix dated marked with two different dates (11/17 and 11/10). Also observed in the walk in cooler an opened bag of chicken (cooked) not date marked. CDI- Both items voluntarily discarded by PIC.

|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 an expired bag of lettuce and expired container of humus stored in the walk in cooler. CDI - PIC had expired items discarded.

.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 a tightly covered container of cooked blacked beans cooling in the walk in cooler. CDI - Container was vented to facilitate rapid cooling.

5-501.15 Provide dumpster, waste containers that are of sound construction. Observed a hole at the bottom of the dumpster.

3-304.15 (A) Gloves, Use Limitation - P. Gloves shall be discarded when they are visibly soiled or when changing tasks. Observed employees cleaning and taking out the trash and return to food preparation. CDI employees discarded gloves and washed hands.

3-501.16 (A)(2) and (B) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding - P. PHF/RTE shall be at 45F or below. Observed chicken pieces in cooler at 50F from yesterday. CDI item discarded.

7-201.11 Separation-Storage - P. Chemicals shall be stored away where they do not contaminate food or food contact surfaces. Observed sanitizerr bottle on prep table. CDI item moved below on bottom shelf.7-102.11 Common Name-Working Containers - PF. Containers shall be labeled with common name of chemical. Observed chemical bottle labeled sanitizer with window cleaner inside. CDI item discarded.

3-501.15 Cooling Methods - PF. Foods shall be cooled without bwing tightly covered. Observed ceasar salad tightly covered at 50F. CDI salad shells opened and salad came down to 43F.