WINTERFIELD ELEMENTARY

7-204.11 Provide sanitizer at correct concentrations, diluting as required.-P Observed a bucket containing quat sanitizer and wiping cloths being stored on cart at serving line in which quat sanitizer concentration level measured well over 400ppm. CDI: PIC diluted sanitizer with water which measured 200ppm after diluting.

4-302.13 (B) Provide an approved Max/Min thermometer for testing sanitizing temperatures in hot water warewashing machines. The thermometer must be readily accessible. -Pf Observed max/min thermometer on hand inoperable due to not having battery for thermometer according to PIC. VERIFICATION REQUIRED to ensure a working max/min thermometer is available to test sanitizing rinse cycle of dish machine.

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 water pooled on floor underneath and surrounding grease trap at two compartment sink. PIC stated grease trap is leaking due to rust accumulation on bottom of grease trap and multiple service requests have been submitted for repair. Clean water accumulation as needed.

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 at the service line with the food contact surface upward. CDI - PIC inverted.

4-501.11 Maintain equipment in good repair. Observed a couple torn gaskets on the 2 door reach in cooler in kitchen between the two reach in freezers. Replace gaskets. Observed max min thermometer battery died, replace

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed the dumpster lid and door open. Keep closed to prevent attracting or harboring pests. 5-501.115 Discard items and litter stored in the waste areas and enclosures as they are not necessary to operation and maintenance. Observed litter around the back side of the dumpster. Clean to prevent attracting or harboring pests.

6-403.11 (A)Areas designated for employees to eat and drink, shall be located so that food, equipment, linens, single service/use items are protected from contamination. Observed employee food stored on the top shelf in the reach in cooler. CDI - PIC relocated to the bottom shelf.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed salad, yogurt and string cheese that is in the snack bags, in the RIC above 41F. PIC stated that they were prepped today around 9 am. CDI PIC put them in the freezer to cool down quickly. 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 .

3-501.17 (A) or (B) Date mark/label all TCS foods that are ready-to-eat once opened or prepared and are to be held for more than 24 hours. -Pf. Establish a date marking system consistent with 3-501.17 (A) or (B). Additional date marking system options are found in 3-501.17 (D). Observed 2 pans of pasta dish in the WIC not date marked. PIC stated they were made yesterday. CDI PIC put date labels on the pans. 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 Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P Observed cleaning chemicals stored on the same shelf as clean pans. CDI PIC moved clean pans to dish machine.

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed food employee dump milk carton in handsink. CDI: handsink was cleaned.

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 yogurt bags being placed on TPHC at 49F. CDI: Bags were placed in freezer to cool.

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 yogurt bags and Caesar salad being held onTPHC without times recorded on dry erase board. CDI: PIC placed time on board.

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 minor food debris build up in bottom of reach in freezers. Clean as needed.

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 cut cantaloupe removed from refrigeration to be placed on TPHC, cantaloupe was 46- 47F. CDI: Cantaloupe was placed in freezer to cool before being placed back on TPHC

4-903.11 (A) Store cleaned equipment, utensils, linens in a clean, dry location; where they are not exposed to splash, dust, or other contamination; and at least 6 inches above the floor. Observed metal pans with dust and debris build up of non food contact surfaces.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf. Observed spray bottle of unknown chemical without a label. CDI: PIC voluntarily discarded item.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed handsink in the back kitchen with no paper towels. CDI: Paper towels provided.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed one partial pan of meatballs in the walk in cooler with no date mark. CDI: Meatballs voluntarily discarded. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

4-501.11 Maintain equipment in good repair. Observed supports of shelving in walk in cooler with chipping paint and rust.

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 shelving in the walk in cooler with build up. Ensure more frequent cleaning.

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 minor floor tile damage in walk in cooler. REPEAT VIOLATION All previous violations corrected.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. - P - Observed turkey sandwiches holding above 41F stored on ice on the serving lines (see temperature chart). - CDI - PIC placed turkey sandwiches on TPHC and wrote time label on TILT board. 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 .

6-501.11 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 missing ceiling tiles in dry storage area, peeling ceiling paint in employee bathroom and throughout kitchen area, black buildup on walls near dish machine, and rust discoloration on flooring in bathroom and dish machine area. Repair/replace all missing/damaged floors, walls, and ceilings. PIC stated work orders are in place already for most of these issues.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed can opener and metal pans with debris while being stored as clean. CDI: PIC placed items to be rewashed. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 .

5-501.114 Drains in dumpsters and waste containers shall have drain plugs in place. Observed both dumpsters with broken drain plugs.

REPEAT 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 ceiling tiles missing in dry storage area and ceiling starting to peel throughout kitchen. 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 buildup in dish pit area. Clean as needed. Points remain the same due to improvement from last inspection.

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 ceiling tiles missing in dry storage area and ceiling starting to peel throughout kitchen. 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 buildup in dish pit area, and slight build up on walls in dry storage area. Clean as needed.

6-501.112 Remove dead or trapped birds, insects, rodents, and other pests. Observed traps with insects in facility. Need to be discarded.

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 dented can stored on shelf for retail use. CDI, item removed.

4-903.11 (A) Store cleaned equipment, utensils, linens in a clean, dry location; where they are not exposed to splash, dust, or other contamination; and at least 6 inches above the floor. Observed clean utensils on floor behind dry storage rack. CDI, items removed for Wash/Rinse/Sanitize.

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 pan lids with dust build up. Need cleaning.

6-501.18 Maintain handwashing sinks, toilets and urinals clean. Observed soiled toilet at employee restroom. Need cleaning.

4-703.11(B) After being cleaned in a mechanical dish machine, equipment food-contact surfaces and utensils shall be sanitized in the dish machine by achieving a utensil surface temperature of 160F as measured by an max/min thermometer.-P. For more information please visit: http://meck.co/FoodSafety or view our training video at the following weblink: Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 . Observed dish machine sanitizing temperature below 160F. PIC states booster heater is not working. Verification required. Facility to use 2 compartment sink with variance until equipment is repaired. 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 . Observed soiled utensils stored as clean. CDI, items removed for Wash/Rinse/Sanitize.

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 burgers hot holding below 135F. Observed ambient temperature of hot cabinet on right side at 118F. CDI, items reheated to 170F. Emergency work order placed for repair. Facility to use hot cabinet in kitchen until equipment is repaired. Verification required.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -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 cold holding above 41F. PIC states employee left item out for too long. CDI, item relocated to walk in cooler.

4-301.11 Provide equipment in number and capacity so that cooling, heating, and holding temperatures are achieved. -Pf Observed hot cabinet hot holding below 135F. PIC placed work order. Facility to use hot cabinet in kitchen until equipment repaired.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed dead roaches on floor at corner near 2 compartment sink. Need cleaning.

5-205.15 Maintain a plumbing system in good repair. Observed leaking faucet at laundry room behind washing machine. Need repaired.

5-501.110 Keep waste stored in receptacles so waste is inaccessible to insects and rodents. Observed refuse behind dumpster. Need cleaning.

2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P Observed employee take out trash, return, and proceed to don gloves without washing hands. CDI, employee hands washed.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed no head covers on employees. Need coverings.

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 soiled floors. Need cleaning.

4-501.112(A)(2) Provide a minimum of 180F rinse water for sanitization when using the dish machine. -Pf Observed sanitizing temperature at 148F. PIC states management is aware and plans are in place to replace entire unit. PIC states timeline of replacement is unknown. EHS advised PIC to stop using equipment and wash utensils at 2 compartment sink until equipment is replaced. Verification required.

Repeat: 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 carrots hot holding below 135F at reach in. CDI, item reheated to 165F.

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 no written procedures. CDI, EHS educated PIC on new requirement.

Repeat: 3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed chicken sandwiches and potato wedges hot holding below 135F. CDI, items reheated to 165F.

4-502.11(B) Provide accurately calibrated thermometers. Pf. For more information please visit: http://meck.co/FoodSafety. Observed no thin probe thermometer at facility. PIC states equipment was damaged and were unable to repair. Facility has been using dial stem thermometers to measure food until facility can get replacements. Verification required.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed pizza and corn hot holding below 135F. PIC states she is unsure of what could have affected hot holding. CDI, items reheated to 165F.

5-501.115 Maintaining Refuse Areas and Enclosures - C Observed trash build up behind dumpster. Need cleaning.

4-501.112(A)(2) Provide a minimum of 180F rinse water for sanitization when using the dish machine. -Pf Observed dish machine temperature at 157F. PIC states facility has variance for 2 compartment sink where they can wash containers and utensils until dish machine is fixed. Verification required.

4-602.13 Nonfood Contact Surfaces - C Observed lids and containers soiled on the outside stored as clean. CDI, removed for Wash/Rinse/Sanitize.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed soiled probe tip on thin probe thermometer. CDI, probe cleaned and sanitized.

3-501.18 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Disposition - P Observed old frozen cheese at reach in freezer. PIC states food has not been used and was probably forgotten when cafeteria was closed. CDI, voluntary discard by PIC.

Repeat: 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed several containers with debris stored as clean. CDI, items removed for cleaning.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed burgers hot holding below 135F. CDI, items removed for reheating by PIC.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed tomato sauce and corn cold holding above 41F. Internal temperature of unit at 54F. CDI, items discarded by PIC. Service request put in by PIC for 2 door reach in. Verification Required.

4-501.11 Good Repair and Proper Adjustment-Equipment - C Observed 2 door reach in unit with internal temperature of 54F. PIC put in service request.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed a lid and a container with minor food debris buildup. CDI-Both items were moved to the dish machine to be washed, rinsed and sanitized.

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 a container of cooked chicken with a date of 10/17. CDI-The chicken was properly discarded.

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 cleaning needed to the side of the filing cabinet, and to the floor behind the grease trap at the prep sinks. Have cleaned.

4-202.11 Food contact surfaces shall be smooth, free of open seams, cracks, chips, pits, sharp internal angles, crevices and assembled to allow access to clean. -Pf Observed sink in rear of facility with not coved appropriately. Sink to be replaced by repair staff at some time in near future.

4-202.11 Food contact surfaces shall be smooth, free of open seams, cracks, chips, pits, sharp internal angles, crevices and assembled to allow access to clean. -Pf Observed sink in rear of facility with not coved appropriately. Sink to be replaced by repair staff at some time in near future.

4-602.11 Clean the equipment and utensils used with TCS foods as required to avoid contamination. -P Observed numerous pans soiled with food debris stored as clean. CDI took to dish machine to rewash.

4-202.11 Food contact surfaces shall be smooth, free of open seams, cracks, chips, pits, sharp internal angles, crevices and assembled to allow access to clean. -Pf Observed sink in rear of facility with not coved appropriately. Sink to be replaced by repair staff at some time in near future.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed chicken and hamburgers hot held at less than 135 degrees . CDI Reheated to above 165 degrees . see chart above.

4-202.11 Food contact surfaces shall be smooth, free of open seams, cracks, chips, pits, sharp internal angles, crevices and assembled to allow access to clean. -Pf Observed two compartment sink with sharp angles still not replaced.

4-202.11 Food contact surfaces shall be smooth, free of open seams, cracks, chips, pits, sharp internal angles, crevices and assembled to allow access to clean. -Pf Two compartment sink with sharp corners has not been changed yet but has been ordered.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Recycling dumpster missing both lids and trash dumpster door open.

6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed peeling paint on ceiling and pipes in kitchen . -0 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. Observed black buildup behind dishwasher -0 points-

4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. 2-comp sink has sharp corners and is hard to clean.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Recycle bins have no lids. CMS has ordered a new one.

6-202.11 Shield the lights or provide shatter-resistant bulbs in areas of exposed food, equipment, utensils, linens or single-use articles. Peeling lights on the line. CMS has been out and are ordering new ones.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -Pcharmeckanator sand. holding at less than 135F. cdi, sandwiches put on time.

4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. 4-202.15 Can Openers - C Observed metal shavings on the can opener. replace or sharpen. 2 Comp sink has sharp edges.

5-501.114 Using Drain Plugs - C 5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Dumpster is missing its drainplug and the cardboard dumpster has no lids.

6-202.11 Shield the lights or provide shatter-resistant bulbs in areas of exposed food, equipment, utensils, linens or single-use articles. Light coating is peeling.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed 0-10ppm in sanitizer buckets today- remade to correct and checked again before the end of the inspection.

4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. Observed sharp corners on the 2 comp dish machine.

5-501.114 Ensure drain plug on dumpsters, waste containers is in place. Observed a missing drain plug on the dumpster.

4-501.112(A)(2) Provide a minimum of 180F rinse water for sanitization when using the dish machine. -Pf Observed rinse water reaching 155 max. via thermometer. Tech called to repair. Facility only uses single-use trays for students and will continue this. VR within 10 days for full repair.

3-401.13 Cook fruits and vegetables to a minimum of 135F when the food will be moved to hot holding. -Pf Observed mashed potatoes reach <135F before being placed into hot hold- reheated to 135F or more during inspection to correct.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed sanitizer at 0-10ppm in buckets today- remade to correct.

4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. Observed 2 two compartment sinks with hard to clean 90 degree angles.

Observed employee barehand grapes right beore they were placed on the storage tray. employee rewashed grapes adn donnned gloves on both hands to correct. 3-301.11(B) Do not contact exposed ready-to-eat food with bare hands. Use suitable utensils, single-use gloves or dispensing equipment. -P

Observed sharp edges/corners on 2 comp. sinks. 4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent.

Observed a small amount fo dust on ceiling pipe and small build up on floor under steamers. 6-501.12 Cleaning, Frequency and Restrictions - C

Observed the only handsink in the kitchen blocked by a rolling cart and trash can today. Items moved to correct today. 5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf

Observed chicken sandwiches, cheese sticks, and baked potatoes holding at <135F on the line and in hot boxes. All sent to ovens and were reheated to 165F or more. Food may not sit out and loose temperature. Employees must use thermometers to check temps and make corrections if foods fall below 135F. 3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P

Observed chicken patties and tater tots sitting on a rack in the kitchen at >45F. All of them were put into the oven and reached 165F or more before the end of the inspection. 3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P

Observed 3 thermometers that were reading 40-50F in ice water. Recalibrated by PIC during inspection to correct. 4-203.11 Food thermometers shall be accurate to +/- 2 degrees Fahrenheit.-Pf

Observed sharp edges on both 2 comp. sinks. 4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent.

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

Observed dust on pipes and on walls in kitchen. Observed the ceiling starting to peel. 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.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Meat balls holding below 135F on serving line. CDI - Placed on TPHC for today. In the future, keep meatballs stirred to maintain temperature.

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 Chef salads cooling with lids closed tight in reach in cooler and pinto beans cooling wile tightly wrapped in walk in cooler. CDI - All vented to promote cooling.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. couple of wet wiping cloths stored on counters not in sanitizer. CDI - Cloths placed in sanitizer buckets.

2-301.14 Wash hands after handling soiled equipment or utensils and before food preparation, handling clean equipment and utensils and unwrapped single-use/single-service articles.-P Observed dish washer go from handling sprayer arm and loading soiled dishes to unloading clean dishes without washing hands in between. Facility is permitted without a handsink convenient to dish area. CDI - Dish washer washed hands before handling clean dishes.

4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Dark build up around chut inside ics machine. CDI - PIC cleaned during the inspection.

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 Clam shell salads still cooling in reach in cooler with lids closed. CDI - Lids opened to allow proper cooling.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Sausage holding below 135F on serving line. CDI - Sausage reheated to 165F+.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P: Observed shell eggs stored above ready to eat condiments. CDI- placed eggs below condiments.

4-602.13 Nonfood Contact Surfaces - C: Clean hanging fans where needed. Dust.

6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Repaint around hood where chipping. 6-501.11 Repairing-Premises, Structures, Attachments, and Fixtures-Methods - C: Repair leak inside 2 door Continental Refrigerator.

2-301.15 Where to Wash - PF-Observed employee wash hands in 2 comp utensil sink-CDI-Employee directed to wash hands in the hand sink

3-501.16 (A)(1) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding - P-Observed chicken burgers and rice not being held at proper temp-CDI-All food items were reheated to the proper temp

3-602.11 Food Labels - PF-Observed granola inside the storage room not labeled

4-202.11 Food-Contact Surfaces-Cleanability - PF-Observed 2 comp sink with square corners on interior not easily cleanable

4-602.13 Nonfood Contact Surfaces - C-Observed shelving inside walkin in need of cleaning, storage drawer in need of cleaning and, the inside of reachin needed cleaning

6-501.18 Cleaning of Plumbing Fixtures - C-Clean tghe base of the toilets

5-501.115 Maintaining Refuse Areas and Enclosures - C-Observed the dumpster/recycle lids not in good repair

6-501.114 Maintaining Premises, Unnecessary Items and Litter - C-CLean around the dumpster area

6-303.11 Intensity-Lighting - C-At least 50 foof candles of lighting needed in all prep areas 6-202.12 Heating, Ventilation, Air Conditioning System Vents - C-Clean fans and vents-including restroom vents

.6-101.11 Surface Characteristics-Indoor Areas - C. All surfaces shall be smooth and easily cleanable. Observed piping in the dish washing area encased with absorbant material.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed one pan of pasta with meat sauce in hot holding cabinet 119-122F. CDI by reheating to 165F.

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 several items (salads, black beans, tomato paste) in refrigerators that were prepared yesterday. Items will most likely be used today however ensure items are labeled with dates if held more than 24 hrs.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observe bottle of cleaner in dish area without label. Also observed several spray bottles of sanitizer with illegible labels or without labels. CDI, all bottles labeled.

8-103.11 Provide the required information to obtain a variance to the regulatory authority.-Pf Observed facility with only 2 compartment sink for utensil washing. Facility currently does not have an approved variance but CMS has applied for the variance.

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 Must cool foods from room temperature ingredients to less than 45F within 4 hours. Observed two pans of canned beans in walk in cooler, 71F tightly covered with plastic wrap and lids. Also observed container of sliced chicken 57F tightly covered with plastic wrap in 2 door refrigerator.

3-3.05.14 Unpackaged foods shall be protected from contamination during preparation. Observed oranges sitting in directly drained 2 compartment prep sink unattended. CDI by instruction w/PIC and employee to use colander when washing produce and do not leave unattended.

4-202.11 Food contact surfaces shall be smooth, free of open seams, cracks, chips, pits, sharp internal angles, crevices and assembled to allow access to clean. -Pf Observed both 2 compartment sinks with square corners on interior of sink that are not easily cleanable.

4-301.12(A) Provide a three compartment sink for manually washing, rinsing and sanitizing of equipment and utensils.-Pf Facility does not have a 3 compartment sink for utensil washing. Discussed procedures with PIC. Instructed PIC to post utensil washing procedures at 2 compartment sink. Facility uses single service items for students if dish machine is not functioning. CMS is in the process of applying for variance due to 2 compartment sink.

] All wet wiping cloths shall be stored in sanitizing solution between uses. Observed a wet wiping cloth on the service line.

All in use utensils in contact with potentially hazardous foods shall be stored between uses with their handles above the food. Observed the handle of the broccoli scoop inside of the broccoli. CDI by instruction.3-304.12 In-Use Utensils, Between-Use Storage - C

All mechanical dish washers shall have a final rinse temperature of 160F or sanitized by the manufacturers regulations. Observed the wash temperature to be below 160F at the mechanical warewashing machine.4-501.110 Mechanical Warewashing Equipment, Wash Solution Temperature - PFVR:1/27/14

All outdoor garabage receptacles shall be maintained with their lids/doors closed. Observed the door to the dumpster open.

All potentially hazardous foods shall be properly date marked if held more than 24hours. Observed a plastic container of broccoli date marked for 11-7-2013. CDI-broccoli was voluntarily discarded.

All wet wiping cloths shall be stored in sanitizing solution between uses. Observed a wet wiping cloth on the food prep table.

All wet wiping cloths shall be stored in sanitizing solution when not in use. Observed two wet wiping cloths on the food prep table in the kitchen. CDI- wet wiping cloths were removed.

All physical facilities shall be kept in good repair. Observed a leaking pipe above the walk in cooler.

All employee beverages shall be stored in a designated area. Observed an employee drink in the reach in freezer. CDI-employee drink was removed and placed in the employee storage area.