LAKE WYLIE ELEMENTARY

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf- *Observed - Large Metal Bowl of Cut Watermelon with tray placed on top as a lid cooling in WIC with no change in temperature after 30 minutes. *CDI - PIC placed cut watermelon into shallow metal trays to improve paying cooling rate. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

3-304.12 (A) In-use utensils in TCS food, must be stored with handles above the food and top of the food container. *Observed - Plastic Pitcher used as scoop for Rice container in WIC with handle in contact with the food product. *CDI - PIC removed scoop and stated item was not supposed to be stored in Rice container.

4-501.11 Maintain equipment in good repair. *Observed - Dish Machine in disrepair and not in use. PIC stated they have a work order placed.

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/Missing Tiles in dry storage area. *Observed - Broken/missing Baseboard Tiles under shelf next to Ice Machine and Under Metal Table connected to pre-rinse for dish machine. Please repair these items.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Pre made/bagged sandwhiches in reach in cooler holding above 41F. PIC stated trays were brought from WIC and placed in reach in cooler about 30 minutes ago and were left out during bagging of lunch bags. CDI - Brought to WIF for cooling. 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 .

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed several boxes of apples stored on WIC floor that were delivered during lunch rush, per PIC. PIC moved boxes to shelf.

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 facilities lollipop thermometer that was not correctly reading rinse temperature of dish machine (133F, 167F for EHS dish plate thermometer). CDI-PIC changed battery for thermometer and it works as intended.

5-202.12 Provide at least 100F water at handsinks. Observed handwashing sink by employee bathroom that could reach a maximum of 97F. PIC stated that maintenance will be contacted for hot water to reach 100F. Hot water reached proper temperature throughout all other sinks.

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 yogurt bags that were slowly cooling in RIC and WIC after 3 hours (see temp chart). CDI-PIC moved items all items on shallow sheet pans to increase cooling rate. EHS spoke with PIC to ensure to use this process for all TPHC foods (yogurt bags, salads) to ensure they are 41F prior to being set on time. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Observed hand washing sink near 3-comp-sink blocked by empty boxes on the floor and on top of the sink itself. CDI - Employee placed boxes on push cart.

3-101.11 Food shall be safe for consumption, unadulterated and honestly presented. -P Observed several adulterated organic pears stored inside walk in cooler. CDI - PIC voluntarily discarded box of organic pears.

6-202.15 Protect outer openings of establishment from insect or rodent entry. Observed back door to kitchen with visible light along the sides and lower portion of the door.

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 several lids and containers with stickers and sticker residue still attached. CDI - PIC moved items to dish machine area.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed multiple milk crates in milk coolers in stacks of two and reading at 49F, milk on bottom stack at 39F. CDI-PIC moved milk crates to WIC to rapidly cool. Repeat. 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)(4)(5)Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. The food shall be discarded after the food has completed its 4 hour hold time, if the food is in unmarked containers, or marked with a time that exceeds the 4 hour time limit. -P. Observed watermelon held on time that did not have time marked on TPHC board. CDI-PIC added time watermelon was removed from temperature.

6-501.112 Remove dead or trapped birds, insects, rodents, and other pests. Observed multiple dead crawling insects near dry storage area. PIC removed pests. 6-501.111 Keep the premises free of insects, rodents, and other pests. Observed several flying insects during inspection. EHS spoke with PIC about adding electrical trap near backdoor, that is not located above food, equipment, or food surfaces.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed milk in milk cooler at 45F. Crates were stacked on top of one another and has more contact with ambient air when fully opened during service. CDI-PIC moved milk to WIC to cool. EHS spoke with PIC about having one row in the front of cooler that is underneath the cooler line. 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 .

5-205.15 Maintain a plumbing system in good repair. Observed spray nozzle used for cleaning of dishmachine with broken reel. Facility has been storing spray nozzle on push cart.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P. Observed multiple trays of chicken nuggets held under 135F. Per PIC, food truck delivery happened moments before EHS arrived and nuggets were out of the oven while the back door was open during delivery. CDI-PIC reheated nuggets to over 165F. 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 .

6-501.112 Remove dead or trapped birds, insects, rodents, and other pests. Observed multiple light panels with dead pests near the 3 comp sink part of the kitchen.

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 No max/min thermometer for machine on site. Obtain a high temp. Dish machine thermometer.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. -C Observed missing lid to 1 of 2 dumpsters. Repair/replace. -0 points

6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. -C Observed cracked floor tiles in dry storage room. REPEAT -1 points

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. -C Observed minor black buildup on caulking behind dish machine. 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. -C Observed cracked floor tiles in dry storage room. PIC stated someone came in to measure the tiles but they have no date of when the repairs will be done. REPEAT -1 points

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 fan in need of cleaning in the dish machine 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 floors heavily damaged in the dry storage area. Facility has been out of compliance on this violation since 2019. Discussed issues with PIC. PIC stated they are not allowed to use funds to repair the floors. The issue is out of their hands. EHS called Amy M. for further instruction. Full points taken.

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 in storage room damaged, numerous tiles missing. 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 floors in storage room damaged and in need of repair.

6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed damaged floor in storage room 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 floors in storage room damage numerous tiles missing.

4-501.11 Maintain equipment in good repair. Observed one torn gasket on reach in 2. -0 points-

6-501.19 Closing Toilet Room Doors - C Observed self closure needed on restroom door. -0 points-

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

5-401.11 Capacity and Drainage - C Observed drain at sink clogged . Sink taken out of use until drain can be unclogged. 10 day 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 missing baseboard tile and damaged floor tiles in dry storage area.

4-903.11 Store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor. Observed employee water bottle stored with clean linen and not in a designated area. Ensure to store in a proper location.

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 baseboard tiles damaged and ice build up on the floor of the walk in cooler. Ensure to repair.

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed employee drink stored on prep table. Ensure to store in a designated area. CDI drink was removed during the inspection.

2-301.12. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 15 secs, rinse, and dry without recontaminating hands. -P Observed employee use hands to turn the faucet off without using a clean barrier after washing hands. Ensure to use a clean barrier such as a paper towel after washing hands. CDI PIC educated employees on proper handwashing.

4-501.114 Manual and Mechanical Warewashing Equipment, Chemical Sanitization-Temperature, pH, Concentration and Hardness - P Observed QUAT sanitizer at 50 ppm in the 3 comp sink and 2 QUAT sanitizer buckets. CDI PIC refilled sanitizer at 3 comp sink to proper concentrations during the inspection. Repeat violation.

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 prep ceasar salads cooling in plastic containers with the lids on. Ensure to remove lids when cooling. CDI PIC uncovered salads during the inspection.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed cockroach at mechanical dishwasher room Ensure to increase pest control methods.

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 2 dented cans stored with other cans on dry storage shelf. Ensure to place in a designated area for dented cans. CDI PIC removed dented cans and placed in designated area.

2-301.14 When to Wash - P - Observed food employee handle soiled wiping cloth and wipe down table and then handle clean utensils without washing their hands in between. CDI by instruction.

4-501.114 Manual and Mechanical Warewashing Equipment, Chemical Sanitization-Temperature, pH, Concentration and Hardness - P - Observed quat sanitizer below required concentration at 3 compartment sink and 2 sanitizer buckets. CDI, operator refilled sanitizer to required concentration.

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 salads not date marked in tall reach in refrigerator. CDI, salads voluntarily discarded.

4-903.11 Store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor. Observed clean apron stored in soiled area near chemical storage rack and washing machine.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed mashed potatos in hot box held below 135F (see chart). CDI- Placed on TPHC.

3-304.14(B) Cloths in-use for wiping counters and other equipment shall be held between uses in a chemical sanitizer solution at the proper concentration. Sanitizer recorded below proper concentration.

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. Fan at dish area was dusty

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths, active stirring, or leave food uncovered to facilitate heat transfer. -Pf Observed covered salads in reach in cooler recorded at 62F. Improper cooling method. PIC uncovered salads and moved them to WIC ( see chart).

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 Some cans stored on floor in dry storage area. CDI- Moved off floor.

3-304.14(D) Maintain dry wiping cloths and sanitizing rags free of visible debris and soil; Maintain sanitizer containers for in-use cloths free of visible debris and soil. Two wet rags on prep tables. Keep in sanitizer buckets.

2-402.11 Use approved hair restraint, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Employee with facial hair was not using a beard guard while prepping food.

6-305.11/6-403.11(B) Designate and use an area for the orderly storage of employees' clothing and possessions where contamination of food, equipment, utensils, linens, and single use articles can not occur. Personal food stored on shelf in WIC above facility food. Keep personal food on bottom shelf.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Hamburgers recorded in hot box below 135F (see chart). CDI- All burgers re-heated to 172F.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed minor presence of flies in kitchen. Monitor.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Dumpster doors were open. CDI- Doors closed.

4-501.112(A)(2) For hot water sanitizing temperatures, mechanical warewashing equipment shall provide a minimum of 180F rinse water for sanitizing. -Pf Dishwasher had not reached a final rinse temp. of 180F while dishwasher was activley doing dishwasher. Dishwasher is aware to allow unit run for at least 5-7 cycles to allow hot water to reach a temp. of 180F. CDI- All items were re-washed once unit was run and reached 180F. REPEAT.

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 Begin times were not marked for salads. CDI- PIC marked times.

4-501.112(A)(2) For hot water sanitizing temperatures, mechanical warewashing equipment shall provide a minimum of 180F rinse water for sanitizing. -Pf Warewashing machine did not reach final rinse temp. until at least 10 cycles. PIC stated she has had problems with unit reaching temp. and has had to wait until unit reached temp. to wash dishes. Encouraged PIC to make calls to seek possible repair to unit so final rinse temp. will be reached on first cycle. VR. 4-602.11(E)(4) Equipment such as ice bins shall be cleaned at a frequency necessary to preclude accumulation of soil or mold. Observed some minor pink build-up in ice machine.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths, active stirring, or leave food uncovered to facilitate heat transfer. -Pf Observed salads in WIC cooling, recorded at 50F. All salads were covered. CDI- Salads were uncovered to allow air flow in product.

2-402.11 Use approved hair restraint, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. One employee with a beard was not wearing a beard guard.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed scoops, ladles, sectional red trays, and metal pans stored with dried food debris remaining. CDI: all items removed and ran through dishmachine.

General Comment - 6-501.112 Removing Dead or Trapped Birds, Insects, Rodents and other Pest - C Observed dead pests on sticky traps inside dry storage room.

2-102.12 PIC demonstrates knowledge by being a certified food protection manager. Observed no certified food manager present at beginning of inspection. Certified PIC later showed up; according to PIC she have to go to another school to pick up supplies.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed several pans of marinara sauce in both hot boxes at 108F, 112F, and 115F respectively. CDI - reheated by cafeteria manager - 172F, 175F, and 176F.

General Comment - 2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed a employee bottled water stored on top shelf above prep table at baking area. CDI - drink was relocated.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed spaghetti sauce cups in hot box at 93F. CDI - reheated to 165F.

General Comment - 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 sliced ham in walk-in cooler dated 2/8/16 that had exceeded 7 day date mark. CDI - ham was 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 several salads cooling in reach-in cooler > 45F with lids on. CDI - all salads transferred to walk-in to properly cool.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed one quat sanitizer bucket on front line at 100ppm. Bucket changed out to proper concentration.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed 2 pans of cheeseburgers in hot box at 110-114F. CDI - removed, wrapped in foil, and reheated in steamer to 167F.

4-903.11 Store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor. Observed scoops stored in pan inside drawer with food debris. Pan was switched out with a clean one.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -P Observed a few utensils hanging with visible food debris. CDI - removed to be cleaned. Observed pink mold on deflector part of ice machine. Ice is used only for teachers and for ice bath for cooling purposes.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed two utensils hanging above a food preparation table with visible food debris on them. CDI- utensil set aside for recleaning.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed wrapped cheeseburgers in a warming box below 135F and cheese slices on hamburger buns below 135F (see chart). Hamburger patties are taken out of the steam table above 165F (see chart) and then are placed in a bun and cheese is added; the hamburgers are then wrapped and placed back into a warming box. The time this process takes is causing a large decrease in temperature when the cheeseburgers are placed back into the warming box. PIC stated the cheeseburgers will be used within 4 hours from the time they are made. CDI- advised PIC to use TPHC for the cheeseburgers and discard any remaining at the end of food service.

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 one container of spaghetti sauce in the walk in cooler dated 5/27. CDI- item discarded.

4-501.11 Maintain equipment in good repair. Observed the dish machine not functioning. Dish machine has been non-operational since before the last inspection. Alternate procedures have been implemented such as using single use items for dishware until the dish machine is replaced. The PIC informed me that the dish machine will be repaired over the Summer break.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed one ice cream scoop with visible food debris on the handle.

4-501.11 Maintain equipment in good repair. Observed the dish machine not functioning. PIC stated the dish machine has been non-operational for the last 2 weeks. Alternate procedures have been implemented such as using single use items for dishware and utensils until the dish machine is replaced. The PIC informed me that the machine is estimated to be fixed in a minimum of 8 weeks.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed 5 ice cream scoops stored clean with visible food debris on them and two soup spoons stored clean with food debris on them. CDI- items were set aside for recleaning. 4-501.114 Maintain sanitizer at correct concentrations. -P Observed one sanitizer bucket at 0ppm quat concentration and one sanitizer spray bottle at 0ppm chlorine concentration. CDI- bucket and spray bottle were emptied and refilled at the proper concentrations.

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 the bottom of the door frame in the dry storage room beginning to rust and deteriorate.

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 salsa in the walk in cooler dated 9/3. CDI by discarding. 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 salsa not dated that was opened on 9/12 and shredded American cheese opened 9/15 not dated. CDI by dating the cheese and voluntarily discarding the salsa.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed one dusty fan in the dish room.

6-301.11 Handwashing Cleanser, Availability - PF. Each hand sink shall be provided with a supply of cleaning liquid, powder, or bar soap. Observed no soap at dispensers in the boys restroom. CDI by replacing with new soap dispensers.

3-602.11 Food Labels - PF. Foods packaged in the establishment and made available for self service meet specific labeling requirements. Observed items made available for self service without labels. CMS is working in conjunction with the Health Department currently and no points will be deducted until further notice is given.

4-202.11 Food-Contact Surfaces-Cleanability - PF. Food contact surfaces shall be smooth and free of cracks, chips, breaks, and similar imperfections. Observed one NSF blender with cracks on the inner surfaces. CDI by discarding.4-501.11 Good Repair and Proper Adjustment-Equipment - C. Equipment shall be maintained in a state of repair. Observed rusty drying rack near dish room.

4-601.11 (B) and (C) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils - C. Nonfood contact surfaces shall be kept free of an accumulation of dust, dirt, and other debris. Observed two dusty fans in the dish room.

3-501.16 (A)(1) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold HoldingPotentially hazardous food shall be hot held at 135 degrees F or above. Observed ground beef hot holding below 135 degrees F. CDI, operator reheated ground beef to proper temperature.

7-102.11 Common Name-Working ContainersGeneral Comment: Working containers of toxic substances shall be labeled by common name of substance. Observed 1 container of cleaner not labeled properly. CDI, operator discarded container.

3-602.11 Food LabelsGeneral Comment: Food shall be labeld according to law. Observed grab and go cookies packaged on site not labeled properly. CDI by instruction.

3-304.14 Wiping Cloths, Use LimitationWet wiping cloths shall be stored in sanitizer in between uses. Observed 1 wet wiping cloth stored on washing machine near dish machine.

4-903.11 (A), (B) and (D) Equipment, Utensils, Linens and Single-Service and Single-Use Articles-StoringStore linens in a clean dry area. Observed clean aprons stored on chemical rack next to spray bottles of degreaser. CDI, operator relocated aprons.

4-501.11 Good Repair and Proper Adjustment-EquipmentKeep equipment in good repair. Observed low Vulcan unit not working. Observed operator state that motor in unit was replaced and but called maintenance back due to noise. Observed 2 cracked container lids that were stored as clean.

3-501.14 CoolingPotentially hazardous food shall be cooled from 135 degrees F to 70 degrees F in 2 hours and from 70 degrees F to 45 degrees F in 4 additional hours. Observed 16 chicken patties on a sheet pan that operator stated was placed in walk-in cooler the night before to cool but at 48 degrees F. CDI, operator discarded the sheet pan of chicken patties.

3-501.15 Cooling MethodsUse proper methods to rapidly cool food. Observed a covered sheet pan of chicken patties cooling in walk-in cooler from night before. CDI, operator discarded chicken patties.

3-304.14 Wiping Cloths, Use LimitationGeneral Comment: Store containers of sanitizer solution so that contamination of equipment or food is prevented. Observed 1 bottle of chlorine sanitizer stored on shelf above prep table. CDI, operator relocated spray bottle of sanitizer for proper storage.

4-501.11 Good Repair and Proper Adjustment-EquipmentGeneral Comment: Keep equipment in good repair. Observed Vulcan 2 door oven not functioning and operator stated the burner wasn't working and gas turned off from unit. Operator stated all other units working correctly and there was a work order placed on unit to fix.