RAMA ROAD ELEMENTARY

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 trays of individually portioned plastic covered cups of cut watermelon cooling on speed rack in walk in cooler at a rate insufficient to reach cooling parameters. See temp chart. CDI: PIC moved trays of cut watermelon to walk in freezer to rapidly cool.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed two metal pans stored in the clean dish rack with visible food debris. CDI: PIC removed pans and placed in the dish room to be properly washed, rinsed, and sanitized. 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 .

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed dumpster doors opened during time of the inspection. CDI: Dumpster doors were closed.

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 water pooling and ice accumulation inside of milk box. -0.5-

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. Observed damaged floor tile in dish pit area. Repair. -0-

3-501.16(A)(2) Maintain TCS foods in cold holding at 41 F or less. - P. Observed trays of yogurt bags cold holding between 44-46 degrees F degrees inside of two upright reach-in units. PIC advised that the yogurt bags were transferred from the walk-in cooler to these units prior to EHS arrival for today’s services. CDI - All items relocated to walk-in freezer to cool down. After 20 minutes products cooled down towards 38 degrees F. -1.5- 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 Safe Food Temperatures https://youtu.be/tXP09IK-1TQ.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed sanitizer concentration of 0 ppm quat in sanitizer bucket. CDI - PIC emptied and refilled sanitizer bucket to proper sanitizer concentration of 200 ppm. -0-

4-501.11 Maintain equipment in good repair. Observed inoperable dish machine. No active utensil washing observed at this time. According to line check log, the machine’s final rinse temperature was data based as 181 degrees F. PIC was able to get the machine fully functional to measure its final rinse temperature during inspection. Recommend facility have dish machine serviced. -0-

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 two non-functional hot water lollipop thermometers. CDI - PIC replaced 1 of 2 batteries. Device utilized to confirm dish machine’s final rinse temperature of > 160 degrees F. -0-

4-501.11 Maintain equipment in good repair. Observed single door reach in cooler on the line with leak from the fan. PIC stated that facilities maintenance is scheduled to come back to repair the cooler.

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 heavy ice accumulation on floor of walk in cooler under condenser. REPEAT VIOLATION Previous violation corrected. PIC stated that she has put in a work order to fix any issues in the freezer.

2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P - Observed 2 food employees turn faucet off with bare hands after washing and proceed to preparation and handling of clean single-service gloves. CDI, employees rehashed hands.

4-202.11 Multiuse 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 a cracked plastic pitcher. CDI, employee removed item from use.

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 accumulating dust in wareashing area.

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 For more information on handwashing, please visit: http://meck.co/FoodSafety or view our training video at the following web link, https://youtu.be/BH6CLGrH10M . Observed 1 food employee not vigorously rub hands for required time. CDI, by instruction. Employee rehashed hands.

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 quart sanitizer registering 100ppm in 3 compartment sink and spray bottles. CDI, sanitizer refilled to required concentration.

6-501.112 Remove dead or trapped birds, insects, rodents, and other pests. Observed several dead insects on corner of kitchen.

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 stored on ground in corner of kitchen.

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 fries and burgers holding below 135F (see temperature chart). - CDI - PIC voluntarily discarded items due to lunch ending.

3-501.19(B) (1) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall have an initial temperature of 41 F when removed from cold holding temperature control or 135 F or greater when removed from hot holding temperature control. -P - Observed lettuce and tomato being held on time lacking label indicating time food items were removed from cold holding. - CDI - PIC added time lettuce and tomato were removed from cold holding on the dry erase board used for TPHC.

6-501.112 Remove dead or trapped birds, insects, rodents, and other pests. - Observed multiple traps with dead insects in them. Remove traps as needed when full.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. - Observed sanitizer concentration of 0ppm quat in sanitizer bucket. - CDI - PIC emptied and refilled sanitizer bucket to proper sanitizer concentration of 200ppm quat.

4-501.11 Maintain equipment in good repair - REPEAT - Observed rusted shelving used to stored chemicals next to three compartment sink. Replace rusted equipment. Observed hot box on right in kitchen non-operational. Repair. 0.5 points

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. -C Observed black build-up on bottom of wall near floor drain in dry storage area. Clean. -0.5 points

4-903.11(C ) Single Service and Single Use items shall be kept in the original protective package or stored using other means that protect the item until used. - Observed single service trays stored outside of their original protective packaging and not inverted. Store trays inverted to prevent contamination. CDI - Trays inverted.

4-501.11 Maintain equipment in good repair - REPEAT - Observed rusted shelving used to stored chemicals next to three compartment sink. Replace rusted equipment.

2-501.11 A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. -Pf For more information please visit: http://meck.co/FoodSafety Observed establishment without written procedures for responding to a vomiting or diarrheal event. Establishment did have posted an educational poster about proper clean-up during vomiting and diarrhea events. CDI-EHS discussed the requirement of having written procedures and provided PIC with the state’s example written procedure. EHS recommended to PIC that they review the document with all employees and purchase or make a clean-up kit. Maintain written procedures in establishment for employee and inspector review.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed individually wrapped hamburgers hot holding in hot hold box below 135F. Per food employee (and verified by Temperature log), the hamburgers were (commercially) reheated to 190F at 8:50am on 12/1. EHS observed the violation at approximately 9:15am. Per PIC and food employee, the patties are reheated to proper temperatures, placed into hot hold box, and then taken out 1 pan at a time to add buns and wrap the hamburgers. EHS observed food employee attempt this process as quickly as possible, but they were unable to maintain hot hold temperatures. CDI- EHS discussed using TPHC for this food item. PIC has written TPHC procedures for similar food items and TPHC board to label begin and discard time. PIC placed all hamburgers cooked at 8:50 on time and will continue to do so as they cook additional hamburgers. EHS recommended PIC use TPHC for other similar food items in the future, but recommended maintaining written procedures and TPHC board.

4-501.11 Maintain equipment in good repair. Observed a rusted can opener mount in kitchen. Also, observed rusted shelving in the warewashing area where chemicals are stored. Replace rusted equipment.

4-302.13(B)ProvideanapprovedMax/Minthermometerfortestingsanitizingtemperaturesinhotwaterwarewashingmachines.The thermometer must be readily accessible. -Pf Establishment uses hot water as the sanitization method in their mechanical warewashing operation and they do not have an irreversible registering temperature indicator. CDI- EHS explained the new rule requirement and educated PIC on appropriate equipment that they must provide in order to comply. Recommended testing methods include temperature labels or maximum registering thermometer/plate. 4-501.19 During manual warewashing, maintain the wash solution at a minimum of 110F or as otherwise allowed by the detergent manufacturer label. -Pf Observed in-use 3-compartment sink with wash solution at 72F. EHS observed utensils in wash solution. Per detergent manufacturer the wash solution shall be a minimum of 110F. CDI- PIC emptied wash solution and placed utensils in the manual hi-temp dish machine to clean and sanitize. REPEAT

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed handsink located near main prep area blocked by a rolling cart. CDI-Food employee moved cart away from handsink.

4-501.19 During manual warewashing, maintain the wash solution at a minimum of 110F or as otherwise allowed by the detergent manufacturers label. Observed an in-use wash solution at 93F. Per detergent, the minimum wash solution shall be 110F. CDI-PIC emptied and refilled wash solution to 120F.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed milk spilled in milk cooler creating a strong odor. Increase cleaning frequency to avoid build up and odor.

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 water leaking from AC unit located above reach-in coolers and hot box. The water is observed splashing onto floor and empty prep table. EHS explained to PIC that no food prep to be done at prep table until leak is repaired. PIC showed service request submitted.

4-501.112(A)(2) Provide a minimum of 180F rinse water for sanitization when using the dish machine. -Pf Observed dish machine water temperature at 157F. Observed dish machine not reaching temperature after multiple tries. CDI, facility instructed to wash utensils and containers in 3 comp sink until dish machine is serviced. Verification Required.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed boxes of frozen biscuits stored on floor in walk in freezer.

4-501.11 Maintain equipment in good repair. Observed reach in cooler not working. PIC states maintenance request has been made and facility is waiting to get equipment replaced.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed hand wash sink blocked by speed rack. CDI, item removed.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed soiled metal containers stored as clean. CDI, items removed for Wash/Rinse/Sanitize.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed ice build up around vents at reach in cooler. Need to defrost and clean.

General Comment: 2-103.11(M) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure. -PF Observed employee unable to recite symptoms and illnesses to report. PIC states they are required to sign a health policy stating what to report at the start of the job. CDI, EHS gave PIC employee health policy poster for employees. Advised PIC to review policy periodically.

General Comment: 2-301.14 Wash hands before donning gloves and between gloves uses. -P Observed employee don gloves without washing hands. Employee did not directly contact food/food contact surfaces. CDI, employee washed hands.

Repeat: 3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed cheese bread cold holding above 41F in walk in cooler. Cheese bread was on speed rack closes to cooler door. PIC states they thaw and store extra in walk in cooler in case they run out. CDI, cheese bread temperature 41F before end of inspection.

General Comment: 3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed juice boxes on the floor in walk in freezer. CDI, items moved to shelves.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed beefy taco rollups holding below 135F in the two front hot holding boxes. CDI-The rollups were immediately moved to the ovens for reheating. The rollups went down in temperature during the preparation stage. Ensure employees are checking temperatures of final product before placing into hot holding or serving. REPEAT. *Points kept the same today due to this being a first time repeat violation. However, the full 3 points will be taken during the next inspection if there is another hot holding violation.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed cheese sticks holding above 41F on the speed rack next to the ovens. CDI-The speed rack was moved to the walk in cooler.

3-501.13 Use approved thawing methods. Observed beef thawing on a speed rack next to the ovens at the start of the inspection. CDI-The beef was moved to the walk in cooler.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed ground beef in hot holding box for holding until make line is stocked at 97-155F. CDI - Ground beef taken to be reheated.

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 three dented cans stored with cans for use in dry storage area. CDI - PIC took cans to designated spot to be held for credit.

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 chef salad and small salads cooling while tightly covered. CDI. PIC uncovered salads and placed in walk in freezer to cool appropriately.

3-307.11 Protect food from contamination sources not specifically noted by code. Observed employee food in front two line reach in coolers intermixed with cafeteria foods. Store employee in designated locations.

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. COMMENT: Observed light out in hood above oven and steamer.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed quaternary ammonia sanitizer in three compartment sink at 150 PPM. Observed quaternary ammonia sanitizer in spray bottle at 150 PPM. CDI (corrected during inspection). The PIC (person in charge) and EHS remade quat sanitizer together and determined 6 full pumps of quat ammonia in sanitizer vat provided 300 PPM. NOTE: Suggestion made to utilize sanitizer buckets vs. sanitizer spray as it is more useful for the employees at the front line and eliminates any violation for wet wiping cloths.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P COMMENT: Observed one pan of pizza in hot warmer box at 130F. CDI the pizza was reheated to 168F. PIC stated the hot warmer box dial may have been hit while cleaning. Ensure hot warmer box is always turned up at appropriate temperatures.

5-205.15 Maintain a plumbing system in good repair. COMMENT: Observed slow floor drain under the three compartment sink. The PIC called in a work order to have the floor drain thoroughly cleared by plumber. The floor drain was cleared by plumber at the end of the inspection. Debris present in drain causing slow drain.

6-501.12 Cleaning, Frequency and Restrictions - C; 6-501.11 Repairing-Premises, Structures, Attachments, and Fixtures-Methods - C COMMENT: Clean the floor behind the ice machine. Repaint the stained/soiled wall behind the dish machine specifically near the garbage disposal area. Maintain physical facilities in good repair and clean.

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P Observed mozzarella cheese dated for 8/28. CDI Product was discarded.

4-203.12 Temperature Measuring Devices, Ambient Air and Water-Accuracy - PF Ambient ar and water temperature devices that are scaled in Fahrenheit shall be accurate to 3F in the intended range of use.Pf. 4-203.12 Ambient air and water thermometers shall be accurate.-Pf Observed ambient air thermometers in both milk reach in units reading 15-20F and milk that had been in unit overnight and unit open for breakfast period at 38-39 degrees. Make sure to provide accurate air temperature devices. CDI PIC changed out ambient air thermometers.

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 food employees not using a protective barrier when turning off faucet. CDI Educational moment and food employees rewashed hands. 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 going from dirty to clean without washing hands. CDI Food employee stopped and directed to wash hands.

4-602.11 Clean the equipment and utensils used with TCS foods as required to avoid contamination. -P Observed can openers being stored with minor food debris. CDI Can openers returned to ware washing. Make sure can openers are washed accordingly. 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed strainer, pan and pizza cutter stored with minor debris. REPEAT Points not escalated; as a whole all food contact surfaces looked good. However if seen in next inspection points will be deducted. (Pan was coming out of ware washing and pizza cutter was being stored; PIC stated doesnt use those particular utensils).

4-502.11 (C ) Maintain air thermometers in good repair and accurate. Observed ambient air thermometer in milk reach in unit reading 30F and product was holding above 30 F. Make sure to provide accurate air thermometers.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed fans in ware washing and general kitchen area with minor debris which potentially is being blown on food contact surfaces and non foods. Make sure to increase cleaning frequency.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Some small amount of build up was on the side holes of the colander- cdi sent to be rewashed.

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed employee hot sauce in an unlabeled bottle-cdi labeled with marker.

4-202.15 Can Openers - C Observed metal shards on can openers today- cdi manager replaced blades during inspection.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Potatoes, cheese, beans, and chicken were holding at <135F today- cdi all reheated to 165F during inspection. Be sure there is enough water in steam wells and that the temperatures are turned to the right setting.

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 large salads at 50F 30 minutes before service- cdi put into freezer to chill down to 41F or less before being served.

6-202.15 Protect outer openings of establishment from insect or rodent entry. 6-501.111 Keep the premises free of insects, rodents, and other pests. Observed pests around the grease trap, seal off grease trap so they have no entry.

6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Gaps present around grease trap where dirt can get trapped.

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 motz. cheese that had been opened on 8/29. The 7th day was yesterday- discarded today.

6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Observed a grease trap lid that is not flush with the floor.

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 build up on the ceiling vent above the puree station, on spray arms, and serving line vents.

Observed a sanitizer bottle at <150ppm quat. refilled to correct. Refill theses more frequently than twice/week. Maintain sanitizer at proper concentration. 4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P

Observed two covered trays of food stored directly next to handsinks and one was on a trash can. Both trays moved to correct. Keep food protected from splatter. 3-305.11 Food Storage-Preventing Contamination from the Premises - C

Observed dust build up on wall pipes and build up on dishwasher hood. Keep non-food contact surfaces clean. 4-602.13 Nonfood Contact Surfaces - C

Observed holes in cardboard dumpster and replace as it should be in good repair. 5-501.111 Keep storage areas and bins for waste in good repair.

Observed the rinse cycle of the dishmachine not reaching the proper sanitization temperature. Booster heater turned on to achieve this and dishes were run back through. Observed quat. in the sink and a couple spray bottles at <150ppm- quat. added and bottles refilled by PIC. 4-501.112(A)(2) Provide a minimum of 180F rinse water for sanitization when using the dish machine. -Pf 4-703.11 Hot Water and Chemical-Methods - P

Observed mulitple holes in the cardboard dumpster today- replace. 5-501.111 Keep storage areas and bins for waste in good repair.

Observed dust on piping along the walls today. Observed some type of black specs on wall near 3 comp. sink and wall fan. 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.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed sanitizer at 0 ppm with wiping cloths present. CDI - PIC refilled with proper concentration. -.5-

4-501.11 Maintain equipment in good repair. Observed crack in the glass shield at the front hot holding line. Repair. -0-

5-205.15 Maintain a plumbing system in good repair. Observed leak at the drain pipe under the wash bay of the 3-comp sink. Repair. -1-

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed doors open on the dumpster. Close the doors. -0-

6-101.11 (A)(3) Surface Characteristics-Indoor Areas - C The floors, walls and ceilings in toilet rooms shall be smooth and easily cleanable. Observed absorbent ceiling tiles in the employee restroom. Replace these with cleanable ceiling tiles. -0-

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed employee serving students at front line while wearing a wristwatch. CDI - Watch removed during food service and hands washed to get those areas previously covered by watch. -.5-

6-201.13 Floor and Wall Junctures, Coved, and Enclosed or Sealed - C Observed missing grout around the baseboards. Replace grout. -0-

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed wet wiping cloths in water for students to wipe tables. Provide sanitizer of correct strength or follow up current cleaning prcedure with sanitizer use by adult. -0-

4-501.18 Keep the wash, rinse, and sanitize solutions clean. Observed debris in rinse compartment. CDI - PIC emptied and refilled with clean solution after washing out rinse bay. 4-501.15 Operate a warewashing machine in accordance with data plate. Observed dish machine not meeting pressure requirements of the data plate. CDI - CMS maintenance onsite for repair at time of inspection. Make sure pressure is adequate before resuming use. -.5-

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed dust buildup on cooling fan covers and blades in kitchen. Clean. REPEAT -.5-

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 buildup on ceiling in areas throughout kitchen. Dust ceiling and vent attachments. -0-

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 with gloves on handles soiled utensils and equipment, taking items to dish room and going back to food prep without handwashing. CDI - PIC instructed handwashing. -2-

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 container of ham in walk in cooler date marked 1/0/1/15. CDI - PIC voluntarily discarded item. -0-

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed cooling fans in kitchen with dust buildup. Clean. -0-

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers. -Pf . Spray bottle at prep table with commercially printed label indicating substance could be cleaner, sanitizer, or deodorizer. Instructions indicate that bottle should be labeled at to contents, however bottle was not labeled. CDI- verbal correction to label.

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 . Ham and cheese sandwiches cooling in individual portioned closed bags in bagged lunches in walk in cooler. Operator Latonya Graves advised that lunches were bagged and being held for tomorrow for group going on a field trip. CDI- Method was corrected, bags opened completely.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. High temperature dish machine not sanitizing. Rinser temperature gauge initially at 180F, but therm label not denote sanitizing. Rinse temperature gauge below 180F on next three cycles of dish machine, therm labels did not denote sanitizing on either cycle. Return visit by May 28, 2015 to check for correction. Operator Roberta Cannon called for repair, and had employee's to use dish machine for washing only, and submerge washed utensils in sanitizer at 3 comp sink. This may be used as a temporary measure until dish machine has been repaired.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Metal pans stacked together tightly while wet. CDI- Operator removed and corrected drying method.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Dust build up on fan at entry door area. Cleaning is needed.

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

5-202.12 Provide at least 100F water at handsinks.-Pf : Water at restroom handsink and handsink closest to restroom 92 F maximum. Repeat violation. Verification of compliance required.

4-501.114 Maintain sanitizer at correct concentrations. -P: Found quat sanitizer 0 ppm in sanitizer bottles. Repeat violation. CDI- contents of bottles emptied and made to approved concentrations.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed buckets of frozen sliced starwberries on floor of freezer.

5-202.12 Provide at least 100F water at handsinks.-Pf : Observed two handsinks reach 97 F hot water maximum. employee restroom and sink just outside of restroom affected. CDI- call to maintenance made.

4-501.114 Maintain sanitizer at correct concentrations. -P: Found two sanitizer bottles measuring 0 ppm quat. CDI- contents emptied and made to proper concentration.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P: Potato wedges in two locations less than 135 F. CDI- items pulled and backup wedges taken from holding unit, in temperature.

3-501.17 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Date Marking - PF: Date mark TCS foods with date of preparation or when packages are opened. Found sliced turkey undated. Corn undated. CDI- dated

5-205.11 Using a Handwashing Sink-Operation and Maintenance - PF: Hand washing sinks shall deliver water of at least 100 F. Found two handsinks in kitchen where maximum hot water temperature reached 94 F. CDI- maintenance called for service.

3-501.16 (A)(1) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding - P: TCS foods shall be kept at 135 F or above when holding. Found potato wedges at two serving stations 104-117 F. cDI- wedges reheated to 165 F. In the meantime, new product brought out that was in required temperature.

3-602.11 Food Labels - PF: Food that is packaged in a facility shall bear labels as to all ingredients, place of packaging, and allergens present, if any. Observed fruit and yogurt in individual portions at line for self service, not labeled. CDI- CMS is working with the state and MCHD to reach a solution to gain compliance in this issue.

3-501.16 (A)(2) and (B) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding - P: Keep TCS foods cold at 45 F or below. Found salads in refrigerator ready to go out on line to be held on time. Salads 48 F. CDI- salads discarded by PIC voluntarily.

3-602.11 Food Labels - PF: Food packaged in a facility and subsequently offered for customers self service shall be labeled as to contents/ingredients. Salads are not labeled. CMS is in communication with the state to arrive at a solution to gain compliance.

3-602.11 Food Labels: Foods that are packaged in a facility and subsequently offered for sale via self-service shall bear labels indicating ingredients, allergens, and location of packaging. CMS and Health Dept are working to find a procedure where compliance with this rule will be gained.

Observed coating peeling off of shelves in refrigerator. Replace or have professionally epoxy dipped to provide a continuous smooth surface.