WEST MECKLENBURG HIGH SCHOOL

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed German cockroach at hand sink area. Manager killed roach, will call in a work order to have facility treated for pests again.

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed ceiling vents in kitchen and in bathrooms to be in need of more regular cleaning - these are dusty and need to be cleaned more frequently.

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 two (2) stacks of single service articles (paper plates) at storage shelving with exposed food contact surfaces. CDI - EHS inverted trays to prevent potential contamination. REPEAT.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed door on dumpster open at time of inspection. CDI - EHS closed dumpster door prior to return to interior premises.

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 floors of employee restroom with soil (paper and toilet water residue.) Per conversation with PIC, toilets were clogged prior to EHS arrival, but had been assessed and serviced by a plumber. EHS observed toilets properly flushing and functioning. Clean floors as needed.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed three (3) pans of TCS food (one tray of cups of boiled California vegetables in hot box 1, two trays of sweet potato fries in hot box 4) holding below 135F. CDI - Food employees reheated sweet potato fries to above 165F. Vegetable cups were voluntarily disposed of by PIC. 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 one (1) in use wiping cloth bucket at approximately 0 ppm. CDI - PIC pulled bucket from serving line underside shelf and remade at three compartment sink.

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 two (2) stacks of single service articles (lunch trays) with exposed food contact surfaces. CDI - EHS inverted trays to prevent potential contamination.

4-501.11 Maintain equipment in good repair. Observed ice accumulation in WIF due to leaking compressor unit. PIC has work order in for repair.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed door to outside dumpster open. PIC will keep dumpster doors closed.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P: . - Observed sheet pan of pre cooked chicken tenders below 135F. CDI- PIC discarded chicken tenders voluntarily.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P: found whole milk delivered today in WIC above 41.0 F. PIC unloaded crate, placed individual milks on sheet tray and moved to freezer. Refer to temperature chart. 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 .

7-204.11 Provide sanitizer at correct concentrations, diluting as required.-P: quat sanitizer in 3-comp sink measured 500 ppm by test strip. CDI- PIC partially drained sink, then added water to attain ppm of 400 ppm as recommended by chemical label.

6-202.15 Protect outer openings of establishment from insect or rodent entry. Observed back door being propped open during the duration of the inspection due to a delivery truck.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed sliding door of dumpster held open while not in use. *REPEAT*

6-101.11/6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Floors shall be non-absorbent in areas subject to moisture. Observed floor tile cracked and chipped throughout the kitchen area in need of repair or resurfacing. *REPEAT*

6-501.112 Remove dead or trapped birds, insects, rodents, and other pests. Observed multiple insect traps placed around the dish machine area that were full of dead insects. Observed a dead cockroach outside of the insect trap. Remove traps when they get full and replace with new traps.

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 fruit juices stored on the floor of the walk-in freezer.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed dumpster door kept open while not in use.

6-101.11/6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Floors shall be non-absorbent in areas subject to moisture. Observed deep holes in the floor of the dish room. Holes need to be paved to be smooth and easily cleanable. 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 a couple missing baseboards on the wall leading to the buffet line. Need repair.

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf.- Observed hot water at the hand sink at 130F. EHS and employees unable to wash hands at the handsink. A VR will occur within 10 days to ensure hand sinks is accessible to all food employees. 5-202.12(C) A self-closing, slow-closing, or metering faucet shall provide a flow of water continuously for at least 15 seconds. EHS observed hand sink near ice machine not running for more than 10 secs at a time.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf.- EHS observed several metal pans stored clean according to PIC with food debris left on them. CDI- PIC moved all items to the dish machine area to be properly cleaned prior to next use. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P- EHS observed sliced cheese in wic at 43F PIC stated item had not been out of wic since yesterday and stated it should have been 41F and below. CDI- PIC voluntarily discarded the item. 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 .

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. - Observed dumpster door open and not in use.

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. 2-401.11 (B) Closed beverage containers may be used if the container is handled to prevent contamination of the employee's hands, the container, and exposed food; clean equipment, utensils and linens; and unwrapped single-service and single-use articles. - Observed two employee drinks stored on prep tables near clean equipment. CDI- PIC moved employee drinks away from food prep areas and clean food contact surfaces.

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Observed handsink blocked by multiple serving carts. CDI-PIC moved carts away from sink. -1

6-501.112 Remove dead or trapped birds, insects, rodents, and other pests. Observed pest trap behind ice machine that was full. Change traps once filled with pests. -0

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 one dented can stored with undented cans. CDI-PIC moved dented can to the designated storage area. -0

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 wiping cloths stored on the floor near serving line. -0

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed one dumpsters lid that was open. Repeat violation -0.5

2-301.14 (E) Wash hands after handling soiled equipment or utensils. -P- Observed one employee handle soiled equipment and utensils. And prior to handling clean equipment and utensils employee did not wash hands. CDI- Education was provided and EHS instructed PIC to have employee re wash food contact surfaces prior to next use.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. - Observed dumpster door not in use and doors open. CDI- PIC closed dumpster door.

2-401.11 (B) Closed beverage containers may be used if the container is handled to prevent contamination of the employee's hands, the container, and exposed food; clean equipment, utensils and linens; and unwrapped single-service and single-use articles. - REPEAT- Observed opened employee cup stored next to clean equipment.

6-301.11 Provide soap for handwashing at each handsink. -Pf - Observed no soap near dish machine handsink. CDI- PIC provided soap.

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 two sheet pans of pre cooked chicken tenders below 135F. According to PIC items were reheated to 170F or more 10-20 mins prior to inspection. CDI- Educated provided on hot holding temp and items were served immediately.

6-501.112 Remove dead or trapped birds, insects, rodents, and other pests. - Observed dead bugs in drain near steamers.

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 non functioning high temp measuring device for high temp dish machine. A vr will occur within 10 days to ensure a high temp measuring device is provided.

5-202.13 An air gap between the water supply and flood level rim shall be at least twice the diameter of the water supply inlet and not less than 1 inch.-P - Observed steamer hose stored below flood rim level. CDI- PIC removed hose from floor drain.

2-103.11(A-P) PIC shall ensure rules in the code for food safety and handling are met. -Pf A Food Safety Checklist can be found at: http://meck.co/FoodSafety along with for more food safety information related to PIC Duties, Training, and managing food safety. - Observed non food staff member of the school enter the kitchen eating a breakfast sandwich and using the microwave. PIC did not invite this school staff member into the kitchen. CDI- Education was provided to PIC and employee left kitchen prep areas.

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. 2-401.11 (B) Closed beverage containers may be used if the container is handled to prevent contamination of the employee's hands, the container, and exposed food; clean equipment, utensils and linens; and unwrapped single-service and single-use articles. - Observed employee water bottles stored above cafe RTE items in a reach in cooler. CDI- PIC moved item to be underneath cafe RTE items.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf - Observed one hand sink near dish pit area without paper towels. CDI- PIC provided paper towels. NOTE: Three other sinks in kitchen were properly supplied.

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 melons stored above pre packaged RTE apple slices. CDI- PIC was able to correct the storage order.

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: http://meck.co/FoodSafety 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 cheese prep from ambient air this morning attempting to cool in a reach in cooler. Covered and tightly sealed. CDI- PIC moved items to walk in cooler to quickly cool.

6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. 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- Observed floors throughout the kitchen in need of repair and grout replacement. EHS observed absent grout, broken tile, and cracked tile throughout the facility. EHS also observed some baseboard tile throughout the facility with same kind of damage, behind dish machine and near prep line pass through 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 portioned ground beef and liquid cheese below 135F. CDI- PIC placed items to be reheated to at least 165F in the steamer.

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

6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. 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- Observed floors throughout the kitchen in need of repair and grout replacement. EHS observed absent grout, broken tile, and cracked tile throughout the facility. EHS also observed some base baseboard tile throughout the facility with same kind of damage. EHS observed floor of dry storage with chipping paint. NOTE: Point deduction will occur on next inspection if violation is not corrected. PIC stated item has been address with CMS building management.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf- Observed large can opener blade, knives, scoops, spoons and several metal pans stored as clean with food debris and dirt debris left on them. CDI- PIC moved all items and had employee properly clean and store items.

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- REPEAT- Observed no high temp measuring device available during the inspection. CDI- Per state guidance education was provided. Since item is a repeat from last inspection half point deduction has occurred.

6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. 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- Observed floors throughout the kitchen in need of repair and grout replacement. EHS observed absent grout, broken tile, and cracked tile throughout the facility. EHS also observed some base baseboard tile throughout the facility with same kind of damage. EHS observed floor of dry storage with chipping paint. NOTE: No point deduction occurred since item is low risk and stagnant however if violation occurs on next inspection half point deduction will occur.

4-204.115 Warewashing Machines, Temperature Measuring Devices - Pf- Facility was unable to provide a high temp measuring device. CDI- Per state guidance facility PIC was educated on the need of a high temp measuring device. Per state guidance no point deduction shall occur for the first time documenting the violation. However, during the next inspection if not provided a return visit and point deduction will occur.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. - Observed some hot hold units and cold hold unit handles with minor food residue build up. Clean as often as needed to prevent and reduce the build up.

6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. 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 floors throughout the kitchen in need of repair and grout replacement. EHS observed absent grout, broken tile, and cracked tile throughout the facility. EHS also observed some base baseboard tile throughout the facility with same kind of damage. EHS observed floor of dry storage with chipping paint.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed tongs and other utensils stored as clean with food debris on them. CDI - Utensils were cleaned.

6-301.11 Provide soap for handwashing at each handsink. -Pf Observed no soap at hand near front kitchen entrance. Dispenser broken off wall and will not hold. EHS will return within 10 days to verify facility has soap at hand sink. VERIFICATION REQUIRED.

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed employee drinks stored in same place with customer food. CDI. PIC removed it.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed cheese in reach in holding at temperatures above 41F. CDI. PIC Voluntarily discarded.

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 snacks stored ditectly on the floor in the dry storage area. Needs to be removed.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed wet wipre cloths on prep table area. CDI. PIC removed to a designated area.

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 tomatoes and salads cooling in the reach in unit with tightly covered coverings. CDI- PIC moved items to walk in cooler for more rapid cooling.

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 dented can in the dry storage area. CDI- PIC relocated can

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 lettuce at 43F going on time control. CDI - went over TPHC procedures with PIC. Reminded to refer to TPHC procedures. Brought salads to the walkin cooler to rapidly cool down. Salads currently at 40F.

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be cleaned as often as necessary to keep them clean; Caution should be used to minimize food exposure. Observed debris on the floor underneath and behind equipment. Advised to clean floors.

4-501.11 Maintain equipment in good repair. Observed torn gasket on refrigerator. Advised to replace.

4-601.11(C )/4-602.13 Non Food-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Non food contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil or residue. Observed rusted racks in refrigerator. Advised to replace.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed cooked onions holding out of temperature control. See temperature chart for temperature observations. CDI items reheated above 165F.

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 multiple pans of lettuce cooling in reach-in unit tightly covered with plastic wrap. CDI lettuce uncovered to rapidly cool.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed QUAT based sanitizer less than 200 ppm in sanitizer muiltiple buckets.

2-101.11 PIC shall be present during all hours of operation. -PF PIC unable to provide copy of food manager certification.

3-302.11 Packaged and Unpackaged Food-Separation, Packaging, and Segregation - P Observed food in storage not covered/protected in walk-in cooler; chicken tenders, fries, bread sticks, pizza and chicken. CDI items covered.

S3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed three prep tables full of salads holding out of temperature control. Lettuce and cheese 72-77F. REDUCE AMOUNT OF PRODUCT REMOVED FROM TEMPERATURE CONTROL AT ONE TIME. CDI salads placed in walk-in freezer to rapidly cooler. Rechecked at 37F-42F. 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 multiple sheet pans of chicken tenders and fries in walk-in cooler prepared on Tuesday not date marked. CDI items labeled. REPEAT VIOLATION. VERIFICATION REQUIRED.

7-201.11 Store toxic materials to avoid contamination. -P Observed two sanitizer spray bottles stored in direct contact with single service trays in separate areas of serving lines. CDI sanitizer relocated to approved locations.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed ants entering in cafeteria. VERIFICATION REQUIRED. 6-501.112 Removing Dead or Trapped Birds, Insects, Rodents and other Pest - C Observed dead cockroaches in several areas of kitchen; behind equipment, under equipment, dry storage room, wall covings, etc.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed wet wiping cloth stored on milk cooler.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed nonfood contact surfaces collecting residue; gaskets, reach-in cooler shelves, walk-in cooler threshold and floor areas.

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 wall covings pulling from wall or completely missing in several areas of kitchen. Observed absorbent type ceiling tile in dry storage room collecting black debris. Observed ceiling tiles falling ceiling in dry storage room. REPEAT VIOLATION.

6-501.14 Change the filters and clean the intake and exhaust air ducts so they are not a source of contamination by dust, dirt or other materials. Observed ventilation restroom collecting heavily debris on vent, ceiling and surrounding wall areas.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed 57 trays of chicken tenders holding out of temperature control. Observed 48 trays of fries holding out of temperature control. All products above 45F, see temperature chart for temperature observations. Observed one tray of sandwiches in reach-in cooler above 45F. CDI items placed in walk-in cooler until ready to cook products. Sandwiches placed in walk-in cooler. REPEAT COLD HOLDING VIOLATION. 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 two bags of spinach in walk-in cooler not date marked. CDI items labeled.

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 24 trays of salads cooling tightly covered/tightly stacked in walk-in cooler at 62-67F. Observed breakfast sandwiches cooling in reach-in cooler holding at 50-51F. CDI salads placed in walk-in freezer to rapidly cool. Breakfast sandwiches placed in walk-in cooler to rapidly cool. VERIFICATION REQUIRED.

3-501.13 Use approved thawing methods. Observed 57 trays of chicken tenders, 48 trays of fries and 5 pans and 2 bags of broccoli thawing out of temperature control. CDI items were placed in walk-in cooler until products are ready to be cooked. DO NOT ALLOW FROZEN PRODUCTS TO STAY OUT OF TEMPERATURE CONTROL WHILE WAITING TO BE PLACED IN OVENS/STEAMER.

4-204.112 Provide and position correctly an air thermometer in cold/hot holding equipment. Observed no thermometer placed in reach-in cooler, cooler holding at 51F. CDI thermometer placed in reach-in cooler.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed live roach around ice machine. PIC contacted pest control. VERIFICATION REQUIRED.

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 absorbent type ceiling tile in dry storage room collecting black debris. Observed ceiling tiles falling ceiling in dry storage room.

3-501.16 (A)(1) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding - P Observed chicken sandwiches hot holding below 135F in several areas of facility; hot boxes and serving lines. CDI chicken sandwiches placed on TPHC. HOT HOLDING: REPEAT VIOLATION.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed turkey, ham and cheese holding on ice baths above 45F. CDI items placed on TPHC. Discussion with PIC concerning requirements for adequate ice baths.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed several pans stacked wet.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed hambugers and chicken holding below 135F on hot food line and in warmers. CDI-product discarded.

3-501.13 Use approved thawing methods. Observed deli sandwiches thawing at room temperature since 9:00 am at 59F. Thaw under refrigeration. CDI-product discarded.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed several mice droppings on various items in dry storage room, Observed mice droppings inside bottom surfaces of dry food bins. (dry food remained sealed in orignal packaging).

4-501.11 Maintain equipment in good repair. Observed broken / damaged plastic lids, containers in need of replacing. Observed broken plastic lid to bulk dry food bin in need of replacing.

(NO POINTS DEDUCTED) 4-601.11 (C ) 4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed non-FCS of equipment with build up in need of cleaning. (tracks on all display units, inside bottom surfaces of storage bins, splattered debris on equipment)

(NO POINTS DEDUCTED) 5-103.11(B) Provide sufficient hot water to meet the peak hot water demands.-Pf Observed no hot water at hand wash sinks in closest student toilet rooms. (both mens and womens) adjustment tempering valve to allow proper hand washing by students.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed cooked pasta with tomato / meat based sauce stored on steam table for hot holding, measure pasta at 128-130 F; CDI by reheating to 181 F and turning steam table up to higher setting. Water in table was measured at 135F before adjusment and at 190 F after.

(general comment) 5-103.11(B) Provide sufficient hot water to meet the peak hot water demands.-Pf Observed no hot water at hand wash sinks in closest student toilet rooms. (both mens and womens) adjustment tempering valve to allow proper hand washing by students.

5-501.11 Outdoor Storage Surface. Facilities on the Premises materials, design, construction, and installation An outdoor storage surface for REFUSE, recyclables, and returnables shall be constructed of nonabsorbent material such as concrete or asphalt and shall be SMOOTH, durable, and sloped to drain; Observed large damaged section of concrete slab that has become a trip hazard and no longer sloped to drain holding water that is potential slip hazard.

4-501.114 Maintain sanitizer at correct concentrations. -P Observed sanitizer measuring at 150ppm. Sanitizer manufacturers suggests 200-400ppm. CDI by repreparing at 200ppm.

4-203.11 Food thermometers shall be accurate to +/- 2 degrees Fahrenheit.-Pf Observed several thermometers measuring from as low as 28F and as high as 48F. CDI by recalibrating and discarding some.

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. Repair the blown out lights inside the walk in freezer. 6-502.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Clean the dust build up on the wall around the ac vents in the dishmachine room.

2-103.11 (I) PIC must ensure that employees are properly sanitizing cleaned multiuse utensils through the use of routine monitoring of hot water sanitizing temperature of dish machine. CDI advised PIC of duties.

4-501.112(A)(2) Provide a minimum of 180F rinse water for sanitization when using the dish machine. -Pf Observed dish machine not reaching temperature for hot water sanitizing. Failed test strip twice. VR- REHS will follow-up within 10 days to verify dish machine is properly sanitizing. Advised PIC to utilize 3 compartment sink for sanitizing step until dish machine is fixed. 4-602.11 Clean the equipment and utensils as required to avoid contamination. -P Observed dried food debris on can opener. Observed black liquid leaking from another can opener. CDI by wash rinse sanitize.

4-501.15 Operate a warewashing machine in accordance with data plate. Dish machine booster heater is not working. Repair. See item # 14 on inspection report.

5-402.13 Maintain sanitary sewage system.-P Observed floor drain backing up onto floor underneath 3 compartment sink (in front of dish machine). Repair

4-501.114 Maintain sanitizer at correct concentrations. -P Observed sanitizer in 3 compartment sink testing at 0-10 ppm. Tube inserted in bulk sanitizer not primed. Observed buckets and spray bottles testing at 0-10ppm. CDI by refilling sanitizing solution and testing at 200ppm.

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/PfObserved caesar salads on TPHC procedure without time mark on dry erase board. CDI by recording approximate time salads were removed from 41 F cold hold. Incorrect date recorded on dry erase board.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed wet wiping cloths stored on carts at each serving station. Keep wet wiping cloths stored in sanitizing solution when not in use.

4-601.11 (A) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils- Observed food debris on several pans stored as clean on the drying rack. All cleaned utensils must be clean to sight and touch. CDI by returning utensils to wash.

3-501.16 (A)(2) and (B) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Cold Holding- Observed TCS food items stored in upright refrigerator > 45F. Internal temperature of cooler > 45F. See item #45. CDI by removing yogurt and sour cream from cooler and placing in working cooler.

3-602.11 Food Labels- Observed salads offered as grab n go on service line without food labels. These food items may require labeling as described in food code.

4-501.11 Good Repair and Proper Adjustment-Equipment- Observed upright cooler # 3 with internal temperture > 45F. Repair.

4-601.11 (A) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils-Food contact equipment must remain clean to sight and touch. Observed food residue build-up on can opener. CDI by returning to wash.

3-501.16 (A)(1) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding- Maintain all hot held foods at 135 F or above. Observed fried chicken tenders on service line at 122-128 F. CDI by removing from line and voluntarily discarding food item.

3-601.11 Standards of Identity- Health Dept. and CMS are discussing labeling requirements for TCS food items offered as 'grab n go'. Observed salads offered as grab n go without labeling. CDI by instruction.