RANSON MIDDLE SCHOOL

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed can opener soiled with old food debris. CDI- Can opener taken to be cleaned. 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 .

6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed broken tiles near dish pit area. Some areas of flooring were not grouted properly. Areas not smooth and easily cleanable. REPEAT

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed burgers in hot box holding below 135F. CDI: Product rapidly reheated to over 165F. REPEAT VIOLATION Some improvement from previous inspections as this was the only item below 135F. Future violations may result in a risk control plan and or permit action. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed milk in crates where outside milks were at 43F and inside milks were at 40F. Milk box was not turning on. Milk had only been in unit since right before breakfast. CDI: Product was rapidly cooled to 41F in the walk in cooler. Milk box equipment set out of service. PIC placed work order during inspection. Observed sausage and cheese bagels in reach in cooler above 41F. Facility placed hot breakfast breads to cool in the reach in cooler with these bagels causing the air temperature to rise. At initial check, air temp was 47F. At end of inspection, air temp was 38F. Ensure that all cooling occurs in the walk in cooler to not affect any other TCS items in the reach in coolers. Reach in coolers are meant for holding/maintaining temperatures. VERIFICATION REQUIRED by 4/23 to verify that milk box has been repaired. REPEAT VIOLATION For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

4-501.11 Maintain equipment in good repair. Observe 2 hot boxes and 1 milk box not working properly during inspection. PIC stated that one hot box was out for about 3 mos and the other for about 3 weeks. This significantly changes the flow of the kitchen and reduces the storage capacity. Facility is able to function but if any additional holding equipment becomes broken, there will be significant challenges. Repair or replace equipment. Observed shelving in broken milk box to be rusted. Observed some rust/corrosion on shelving in chemical storage area.

6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed some floor tiles in need of repair in kitchen. Tiles were replaced but not grouted properly making the areas still not smooth and easily cleanable. Some of the tiles have also broken due to not being grouted correctly. Observed chipping/peeling paint on doorways leading to kitchen and on pipe running up the wall where hotel pans are stored. REPEAT VIOLATION Some improvement from previous inspection as front of house tiles were replaced and there was an attempt to correct the kitchen flooring.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P- Observed fries, chicken wings, onion and rings and broccoli holding on the line below 135F. Refer to temperature chart. -CDI- PIC reheated items to above 165F. **REPEAT** -3- For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P- Observed items held out on the speed rack to be reheated above 41F. Observed a crate of lowfat milks in milk cooler above 41F. Refer to temperature chart. -CDI- PIC placed milks in freezer to cool back down and placed items to be reheated in oven. -0- For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wiping cloths stored in quaternary sanitizer water at 0ppm. -CDI- PIC corrected to 200ppm. **REPEAT** -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 some floor tiles in need of repair in kitchen and FOH area. **REPEAT** -0.5-

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 PIC and food employee wash hands for less than 20 seconds. -CDI- EHS educated both on proper handwashing procedures and both properly rewashed hands. 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 . 2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P- Observed PIC wash hands and not use a barrier to turn off the faucet, thus recontaminating hands. -CDI- EHS educated PIC on using a barrier and PIC rewashed hands. -0-

3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. Observed boxes of unwashed tomatoes stored over bags and boxes of RTE shredded lettuce in WIC. -0- 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- Observed quaternary sanitizer at 500ppm. -CDI- PIC corrected to 200ppm. 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 4-703.11 After cleaning, equipment, food contact surfaces, and utensils shall be sanitized using an approved method. -P- Observed quaternary contact time for sanitization of less than 30 seconds. -CDI- EHS educated PIC on proper sanitization methods and items were placed back in sanitizing solution for the appropriate amount of time. -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: 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 . 4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed ice machine in need of cleaning. Increased and more thorough cleaning frequency recommended.

3-403.11 (A),(D) Reheat all TCS foods to 165F within 2 hours if food is to be hot held until service. -P- Observed items reheated below 165F. Refer to temperature chart. -CDI- PIC placed items back in oven to complete reheating procedures. -0-

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P- Observed multiple hot holding items below 135F. Refer to temperature chart. -CDI- PIC reheated items to above 165F. -1.5- For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ

3-501.19(B)(3) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall be marked to indicate the time that is 4 hours past the point in time when the food is removed from temperature control. -Pf- Observed multiple items being held on TPHC. Observed start time at 10:50a, time of observation was at 10:40a. Per PIC, items had been out since 10a. -CDI- PIC properly labeled items. -1.5-

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed 2 buckets of wiping cloths at less than 50ppm quaternary sanitizer concentration. -0-

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing./4-903.11(B)(1) Clean equipment and utensils shall be stored in a self-draining position that allows for air drying. Observed wet clean dishes stacked on top of each other. -0-

4-501.11 Maintain equipment in good repair. Observed dish machine not in service due to needing repairs. -0-

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 hot water at 93F during active manual ware washing. -CDI- PIC corrected temperature to 122F. -0-

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 tops of oven, steamers and holding cabinets with dust buildup. Increased and more thorough cleaning frequency recommended. -0-

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed open door on recycling container. -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 some floor tiles in need of repair in kitchen and FOH area. -0-

3-101.11 Food shall be safe for consumption, unadulterated and honestly presented. -P Observed a couple of adulterated cucumbers stored on the shelf in WIC along with a box of adulterated uncut tomatoes, plus a box of adulterated uncut oranges. CDI - PIC voluntarily discarded items.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed crates of milk stored on the floor in WIC. CDI - PIC moved crates off the floor.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed five out of seven in-use quaternary sanitizer buckets throughout the kitchen below 50PPM. CDI - PIC discarded solution/cloths and replaced with 200PPM quaternary sanitizer solution. For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg and How to Test Sanitizer https://youtu.be/y0SjmnabFaY

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed macaroni and cheese hot holding below 135*F in steam table #2. See temp chart. CDI - PIC placed container of macaroni and cheese into steamer for reheating. EHS observed reheated macaroni and cheese at 172*F. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://ww*w.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

4-501.11 Maintain equipment in good repair. Observed mechanical dish washing machine not functioning. PIC stated the parts have been ordered and signage is posted to not use machine. EHS observed proper procedures for 3-comp-sink usage.

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 pair of hood system light bulbs not turning on. CDI - PIC placed worker order.

7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P Observed two in-use sanitizer buckets on prep tables where food was actively being prepared toxic materials shall be stored so they can not contaminate food and utensils. CDI - PIC relocated two sanitizer buckets to lower shelf. 7-202.12(A) Use poisonous or toxic materials according to manufacturer's label. Use pesticides approved for use in commercial food service only.-P Observed two different brands of insect spray can for home/residential use only stored under prep table. CDI - PIC discarded two insect spray cans.

6-501.112 Remove dead or trapped birds, insects, rodents, and other pests. Observed open insects traps throughout kitchen filled with insects. Increase frequency of replacement that prevents their accumulation, decomposition, or the attraction of pests. Dead insects were also observed in ceiling light shield near dry storage room. No live insects were observed.

4-501.11 Maintain equipment in good repair. Observed reach in cooler, reach in warmer, and oven not functioning properly. PIC stated double deck steamer will be replaced instead of fixed CDI - Maintenance company (TWC) arrived during inspection to fix equipment. No points escalated at this time.

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 back wall where dish machine is located with grease and food splash. Increase frequency of cleaning.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wiping clothes in sanitizer bucket testing less then 50 ppm. CDI -PIC refilled bucket and sanitizer measured 200 ppm.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed several stainless steel pans wet nesting on drying rack. CDI - PIC was able to properly stack pans to air dry.

4-501.11 Maintain equipment in good repair. Observed RIC cooler not working. RIC has been broken for over a year.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P. Observed sauce, HH at 80F. CDI. PIC removed and reheated to 165F. REPEAT 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 wiping clothes in sanitizer bucket testing 0 ppm. CDI Bucket refilled and sanitizer measured 300 ppm quat.

5-501.114 Drains in dumpsters and waste containers shall have drain plugs in place. Observed one of the dumpsters missing drain plugs. The drain plug was found by the dumpster and PIC indicated that it came out after the trash was Picked up. Repeat. ****One of the dumpster had drain plugs but the other had non.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P. Observed cheese, HH at 110F. CDI. PIC removed and reheated to 165F. REPEAT 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 .

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed flies upfront by the line during inspection.

5-501.114 Drains in dumpsters and waste containers shall have drain plugs in place. Observed one of the dumpsters missing drain plugs. The drain plug was found by the dumpster and PIC indicated that it came out after the trash was Picked up. Repeat.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed hamburgers in hot box hot holding below 135F. PIC stated they had just been cooked 10-15 minutes prior. CDI PIC reheated them within 10 minutes to 172F. Repeat 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 wiping clothes in sanitizer bucket testing 0 ppm. CDI Bucket refilled and sanitizer measured 300 ppm quat.

4-501.11 Maintain equipment in good repair. Observed hot box with seal not sealing properly to properly close hot box. Item needs repair.

5-501.114 Drains in dumpsters and waste containers shall have drain plugs in place. Observed one dumpster with missing drain plug. Needs drain plug

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 pizza roll in hotbox stay below 135F. CDI- PIC reheating them and keep hot hold. 1.5 pts-

4-501.11 Maintain equipment in good repair. Observed one refrigerator near the front line is not working. PIC stated that the work order has been put in for repair. -0.5 pts-

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed dumpster lid left opened when not in used. 5-501.114 Drains in dumpsters and waste containers shall have drain plugs in place. Observed missing a drain plug, it was unscrew from dumpster, PIC put it back on. 5-501.110 Keep waste stored in receptacles so waste is inaccessible to insects and rodents. Observed old wooden board (big and small) and piles of dry leaves around dumpster. Keep area clean and clear. -0 pts-

3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. For more information on food storage order please visit: http://meck.co/FoodSafety. Observed unwashed apples, oranges, tomatoes over RTE carrots, and fruit cups. CDI-PIC moved unwashed to the bottom shelf and EHS had a discussion about keeping unwashed on the bottom

4-501.11 Maintain equipment in good repair. Observed WIC leaking. It was leaking directly onto a box of apples which was causing growth on the box. CDI-PIC took out box and washed apples while EHS was on site. They also placed a pan underneath the WIC leak.

REPEAT VIOLATION: 3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Observed container of seasoning with green lid in dry storage room without a label. CDI: container was labeled during 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. Observed current dish machine thermometer not functioning properly. Battery was changed and thermometer still does not work. CDI: Cafeteria manager placed an order for a new thermometer.

5-501.114 Drains in dumpsters and waste containers shall have drain plugs in place. Observed 2 dumpsters missing drain plugs. 5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed 1 dumpster with side door open.

5-205.11 (A),(B) Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf. Observed ice inside handsink at hot bar #3 area. CDI: ice melted; discussion with cafeteria manager to use this sink for handwashing only.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P. Observed taco meat at hot bar #3, 2, and 1 ranging from 115F - 125F. Observed cheese sauce at hot bar #3. Observed potato wedges at 114F on warmer #1. CDI: all items reheated to over 135F.

3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Observed large container of white dry good substance with green lid on counter without a label. Cafeteria manager said that it was chicken seasoning. CDI: container was labeled during inspection.

REPEAT VIOLATION: 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 two fans over prep sink and 3-comp sink with dust build-up.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed flies in the kitchen area, PIC said they just had a delivery. No points taken today

4-501.11 Maintain equipment in good repair. Observed dishwasher not working, PIC said they have sent in 2 separate maintenance request to have it fixed. They are currently using the 3-comp and have no single use items, no baking equipment. No points taken today but EHS needs to see when it is fixed.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed two fans over the 3-comp and prep sink that were dusty.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Clean dust from behind steamers, warmers, and shelving in kitchen. Clean debris from exterior of slicer in kitchen area.

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

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed quat sanitizer in 2 buckets at 50 -100ppm. CDI: buckets were dumped and refilled with sanitizer at proper concentration.

Repeat: 5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed side doors open to dumpsters outside. Observed lid missing from one dumpster. 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 on ground outside of dumpsters.

General Comment: 6-403.11 Designated Areas-Employee Accommodations for eating / drinking/smoking - C. Observed one personal drink cup stored on food contact surface in the kitchen. Drink cup moved to bottom shelf.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf-Observed two scoops stored as clean with food residue on them.CDI-Moved to 3 compartment sink for rewashing.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors.-Observed dumpsters door open during inspection. 5-501.114 Ensure drain plug on dumpsters, waste containers is in place.- Dumpster is missing a drain plug. Repeat.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P. Hamburgers and cooked potaatoes on service line not held at 135F or more. CDI- PIC Jatea McCauley removed all immediately and replaced.

4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. One box of single service sleeves on the floor in the dry storage room. CDI- PIC corrected storage. (0pts)

5-501.114 Ensure drain plug on dumpsters, waste containers is in place. Drain plug missing from one of the four dumpsters. Replace. (0pts)

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed salads and nacho toppings cooling while tightly wrapped in the freezer. Items were vented by PIC to ensure proper cooling times would be met.

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 black residue accumulation on walls near the dish machine.

3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 45F within 4 hours. -P Observed chicken caesar salads and lettuce not properly cooling within time/temperature window. See temperature chart. CDI - Employee uncovered salads and placed on speed rack to cool rapidly. Employee uncovered lettuce to cool rapidly.

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 mozzerella without date mark. Employee stated it was opened that day. Observed ham without date mark, PIC could not identify when it was opened. Observed sliced chicken in pan without date mark, employee identified sliced chicken was opened that day to prepare salads. CDI - Mozzerella and sliced chicken properly date marked. Ham was voluntarily 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 chicken caesar salads cooling in closed plastic containers in walk in. Observed lettuce cooling in covered pan in walk in cooler. CDI - Employee uncovered salads and placed on speed rack to cool rapidly. Employee uncovered lettuce to cool rapidly.

3-401.13 Cook fruits and vegetables to a minimum of 135F when the food will be moved to hot holding. -Pf Observed baked potatoes cooked to 120F. CDI - Employee observed temperature taken and placed in oven immediately to finish cooking to 135F.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed wet sanitizing cloth stored in prep sink.

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 employee actively washing pans in wash water at 98F. Employee added hot water to wash solution during inspection.

4-601.11 (B) and (C) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils - C Observed metal trays used to hold clean utensils and dishes with debris. Increase cleaning frequency of non-food contact surfaces.

5-202.12 Provide at least 100F water at handsinks. -Pf Observed no hot water at handsinks in kitchen. Water only reaching 77F. VERIFICATION REQUIRED.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed grilled chicken and fries in hot holding below 135F. CDI items reheated.

5-103.11(B) Provide sufficient hot water to meet the peak hot water demands.-Pf Observed no hot water provided at handsinks in kitchen.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed several foods in a hot holding cabinet next to ovens at 128 degrees including: potato wedges, pizza, several pans of chicken sandwiches. Appears hot holding cabinet may not be working properly. CDI- All foods reheated and moved to a back up hot holding cabinet. Will follow up that hot holding cabinet is repaired or replaced as needed.

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 a couple dented cans of peaches stored with other cans. CDI- PIC removed the dented cans for credit.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed a couple buckets of quat sanitizer too weak, under 150 ppm. CDI- Buckets remade to proper strength. Be sure to switch sanitizer out as often as necessary to maintain proper strength.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed a pan of potato wedges at 128, carrots at 129, and meatloaf patties at 128-130 in warming cabinet. CDI- Foods reheated above 165 for proper hot holding.

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 chef salad and side salad being held with TILT but times were not on TILT board per approved TILT procedure. CDI- Times for these foods put on TILT board.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed ramikins of sour cream on serving line cold hold block holding at 58 degrees, ramikins were in a pan and double stacked. CDI- Sour cream moved to fridge unit to chill and will be cold held directly on cold block single stacked.

7-204.11 Provide sanitizer at correct concentrations, diluting as required.-P Observed sanitizer in spray bottles and at 3 comp that had not been diluted enough, appeared on test strip to be above 400 ppm. CDI- Sanitizer diluted to proper strength, spray bottles chaged out.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed corn nugget hushpuppies being left out at room temperature at 85 degrees in kitchen and 115 degrees on service line. Appears this is a TCS food as it has whole kernal cooked corn inside. CDI- Hushpuppies in kitchen disposed of by PIC, hushpuppies on service line reheated for proper hot holding. Keep TCS foods properly hot held or add this item to the TPHC/TILT procedure in place.

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 lettuce and turkey not date marked. CDI items labeled.

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

4-501.11 Maintain equipment in good repair. Observed shelves in milk coolers rusted. Observed garbage disposal not functioning properly.

5-501.16 Provide waste bins in required areas including at handwash sinks. Observed no trash can provided at 2 handsinks.

6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed one ceiling tile missing in dry storage room.

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

3-403.11 (C ) Reheat commercially processed, ready-to-eat food to 135F within 2 hours if food is to be hot held until service. -P Observed vegetables in hot box at 35-84F. PIC stated vegetables are prepared, placed in hot box, reheated in oven then placed back in hot box. Vegetables were removed from temperature control around 8:30 am. CDI vegetables were placed in steamer to rapidly heat. Vegetables reheated to 182F, placed back in hot box.

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 homemade ranch dressing dated 11/23. CDI ranch dressing discarded.

MI 3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed salads to be held on TPHC cooling in TPHC display box. Salads were 54-57F. CDI salads placed in walk-in cooler to rapidly cool.

4-501.11 Maintain equipment in good repair. Observed hot holding unit gasket in disrepair. Observed two doors on hot holding unit not closing properly.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed black residue collecting on 2 gaskets.

4-501.114 Maintain sanitizer at correct concentrations. -P Observed quat. sanitizer at <150ppm today in the 3 comp. sink and the bucket. Both remade today to correct.

5-205.15 Maintain a plumbing system in good repair. Observed a leaking pipe near the dishwasher today.

4-501.11 Maintain equipment in good repair. Observed broken glass in the sneeze guard today on the line that is not longer easily cleanable and may pose a risk if glass become loose- glass was not loose today.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed wet rust build up on the food disposal today.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pfl Observed food debris on the chopper blade today- may need to use a brush to clean behind blade- washed properly in place today to correct. Observed dried food on the can opener blade today- sent to be washed.

4-903.11 Store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor. Dust the airdry rack.

5-202.12 Provide at least 100F water at handsinks.-Pf Observed no hot water in the employee restroom today. VR in 10 days.

4-602.11 Clean the equipment and utensils as required to avoid contamination. -PObserved a icecream scoop being used for canned fruit being rinsed off with the prewash hose at the dishmachine and employee went to use again. Sent to be properly washed today to correct.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed sanitizer in a oven cleaner bottle today. Discarded to correct.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed salads cooling in the reach in coolers up front. Moved to the walk in freezer today to correct.

Protect food from contamination sources not specifically noted by code. Observed a collinder of pears being washed in the prewash area at the dishmachine where there were dirty dishes that could easily splash and cross contaminate. Pears taken to prep sink to be washed to correct.

Observed the tea nozzle with build up today. Wash, rinse, and sanitize this daily. Corrected today by being properly washed.4-602.11

Observed greens that had been cooked the day before and had still not reached 45F or less- product discarded today by PIC. Cool TCS foods from 135F to 70F in the first 2 hours and down to 45F or less in the next 4 hours.3-501.14

Observed pizzas that were served for breakfast cooling in the RI cooler today- this unit is not designed to cool foods, only hold them cold. Pizzas moved to WIC to finish cooling today.Observed greens that had been cooling overnight in a deep portion and tightly covered- product discarded.Use approved methods such as shallow portions, uncovering, stirring, put on ice, add ice, use freezer, etc.3-501.15

CMS and MCHD are working together to come into compliance on labeling of cookies and salads.3-602.11

4-501.14 clean the flaps hanging down from dishwasher that have contact with clean dishes- soiled today.

2-301.12 Cleaning ProcedureObserved good handwashing today but work with food service employees to make sure they use a papertowel to turn off water afterwards rather than using their bare hands as observed. Corrected through instruction.

5-205.11 Using a Handwashing Sink-Operation and MaintenanceHandwashing sinks shall only be used for handwashing- observed grapes being washed off in handsink today- grapes discarded during inspection.

3-501.18 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), DispositionObserved commercially prepared Hummus that had been opened >20 days ago. This product is a TCS food that is RTE and must be used or discared within 7 days of opening as stated on the product's lid. Discarded today.

3-501.15 Cooling MethodsObserved salads cooling in the front glass display unit today and they were tightly covered. These must be cooled quickly to meet TILT procedures- use WIC or WIF to cool these and recommend to crack lids so the product can breath. Salads moved to WIF and WIC today.

6-304.11 Mechanical-VentilationDust wall mounted fans.

3-501.16 (A)(1) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold HoldingObserved multiple pans of alfredo chicken and pasta stored at <135F today in the hot hold cabinet. These were reheated to >165F today to correct. Be sure that these do not fall below 135F during prep., but if they do reheat before storing them in hot hold.

3-501.16 (A)(2) and (B) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold HoldingMaintain TCS foods cold at 45-41F or lower. Observed 2 door RI cooler holding foods at >45F today. Chicken biscuits were cooled to 45F in the WIC today.

. . 3-602.11 Food LabelsHealth Dept. and CMS management addressing labeling deficiencies and procedure adjustments to gain compliance.Gas incident today- see attached incident report.