SEDGEFIELD MONTESSORI ELEMENTARY LUNCHROOM

4-501.11 Maintain equipment in good repair. EHS observed standing RIC on service line in disrepair. PIC stated they had a work order in for the unit. EHS observed dish machine reaching a final rinse temperature of the irreversible registering thermometer of 152F. Vendor was onsite to repair the unit. Facility has hot water and can use 3-compartment sink until dish machine if repaired. Facility was not using dish machine during visit as they knew it was not reaching temp. -0-

5-103.11(B) Provide sufficient hot water to meet the peak hot water demands.-Pf EHS observed facility hot water dispensing at 87F during inspection. PIC had already placed a work order and a maintenance work came onsite during insepciton for repair. CDI- Vendor was able to repair hot water heater and hot water reached 115F.

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 low grout in multiple places throughout the facility. **Points not escalated due to improvement. Facility had multiple areas filled with what appears to be caulking. EHS advised that this may not hold up long term. However, facility did repair some of the low areas and EHS advised that the other low grout areas be repaired as well. **REPEAT** -0.5-

6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed low grout in multiple places throughout the facility. -0.5-

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 a max/min thermometer.-P. Observed dish machine was unable to reach utensil surface temperatures of at least 160F. EHS observed that the dish machine was only able to reach a utensil surface temperature of 155F on EHS’ irreversible registering thermometer. PIC placed a work order for the unit. Facility will be using 3-compartment sink to wash/rinse/sanitize dishes until dish machine is repaired. 3-day VR Required. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training video at the following weblink: 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 Observed cheese sticks on the line holding above 41F (see temperature chart). PIC stated that cheese sticks had been accidentally removed from the cold plate below. CDI- PIC voluntarily discarded the cheese sticks. 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 .

3-501.18 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 shredded mozzarella cheese date marked 3/4 (discard 3/10). -CDI- PIC voluntarily discarded items. -1.5- For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed quat sanitizer at greater than 400 ppm in spray bottles. Concentration must be 200-400ppm. CDI by re-mixing sanitizer solution in bottles so that it is between 200-400 ppm. For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg and How to Test Sanitizer https://youtu.be/y0SjmnabFaY

4-501.19 During manual warewashing, maintain the wash solution at a minimum of 110F or as otherwise allowed by the detergent manufacturer label. -Pf. Observed hot water in sink at 103F. Discussed hot water requirement with employee for re-filling sink, and advised that this must be at least 110F. CDI by instruction.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed the sanitizer solution in red bucket holding wiping clothes only 100ppm. CDI- Sanitizer was remade to the correct concentration.

4-501.110. Maintain the wash solution temperature in mechanical warewashing equipment used to sanitize in accordance with the NC Food Code.- Pf. Observed the dish machine was not working; temperature booster malfunction. Utensils and equipment are manually washed at the 3-comp sink and a work order has been submitted for the repair.

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 marinara can stored with items in good condition. CDI can discarded.

2-102.11 (A) - (C )(1), (4)-(16) The Person in charge shall demonstrate knowledge of foodborne disease prevention, application of HACCP principles, and the requirements of this code by (A) Complying with the Food Code by having no violations of Priority Items during the current inspection, (B) Being a certified food protection manager, or (C) by responding correctly to the inspector's questions related to the operation of the food establishment. -Pf. Observed field staff (custodians and teachers) coming in the kitchen to get ice and drinks. CDI employees redirected out the kitchen. Please visit our resource page, https://health.mecknc.gov/envhealth/food-and-facilities-sanitation, for more food safety information related to PIC Duties, Training, and managing food safety.

3-302.11(A)(1) Separate ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed unwashed cantelope above ready to eat foods. CDI items relocated. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

4-501.11 Maintain equipment in good repair. Observed dish machine where hot water was not raising up to 160F. PIC stated its an electrical issue and it is prevent unit to increase temperature. Facility is using single serve trays and only washing pans in 3 comp sink. Repeat.

4-501.112(A)(2) Provide a minimum of 180F rinse water for sanitization when using the dish machine. -Pf. Observed high temp dish machine that only reached 152F max for final temperature. Facility only uses single service trays and will use 3 comp sink to clean utensils. Service order put in. verification required.

4-501.11 Maintain equipment in good repair. Observed dish machine temperature gauge for final rinse not working.

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed handsink used to fill ice water. CDI redirected..

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 cup stored on drain board where dishes stored. Item moved

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf. Observed bucket of soapy water not labeled with common name. CDI bucket labeled.

2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P. Observed employee wash there hands and finish drying hands by wiping hands on apron. CDI hands rewashed.

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 can of black beans dented. CDI item moved to dented can area.

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 wet wiping cloths on the countertop.

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 cheese sticks that were in snack bags at 60F holding in reach in unit. CDI item moved to walk-in unit to cool.

4-501.11 Maintain equipment in good repair. Observed high temp dish machine turned off and still not in operation. PIC stated they are awaiting booster heater replacement and are using single service trays for the service and are washing everything else in 3 compartment sink.. Facility has information for emergency if dish not in repair. Repeat.

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 . 4-501.112(A)(2) Provide a minimum of 180F rinse water for sanitization when using the dish machine. -Pf. Observed high temp dish machine not reach 180F and plate reading at 144F. PIC stated they are awaiting booster heater replacement and are using single service trays for the service. Repeat. Verification required.

4-204.118 Warewashing Machines, Flow Pressure Device. Observed final rinse gauge not operational during inspection.

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 facility with vomiting/diarrhea template and not full plan. CDI emailed full plan example.

4-501.112(A)(2) Provide a minimum of 180F rinse water for sanitization when using the dish machine. -Pf. PIC stated dish machine is broken and they are using single service trays to serve food until operating. Service order placed almost a month ago. Facility has made corrections for unit but dish machine must be repaired as part of permit. Verification required.

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 dish thermometer to check high temperature dish machine.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed ladles, spoons, scoops, and metal containers soiled with debris. CDI items moved for cleaning.

4-501.11 Maintain equipment in good repair. Observed gauges for dish washer not operational and some leaking from the dish machine.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P. Observed trays of cheese sticks, marinara sauce, and mixed veggies below 135F.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. Observed no current CFPM. PIC CFPM expired 10/2/2020. PIC attending CFPM class on 11/9/2020. - 0 -

2-301.14 Wash hands before donning gloves and between gloves uses. -P Observed food employee use hand sanitizer between glove changes with no handwash. CDI - Employee washed hands. - 2 -

3-403.11 (C ) Reheat commercially processed, ready-to-eat food to 135F within 2 hours if food is to be hot held until service. -P Observed cooked broccoli entering hot holding at 124F. CDI - Broccoli was moved to continue cooking. - 0 -

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed in-use wiping cloth stored on counter in between uses. CDI - Sanitizer bucket was made to hold wiping cloth. - 0 -

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P. Observed 3 comp sink that was 0ppm. CDI sink refilled at proper concentration.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed Cole slaw, yogurt, cheese, and milk holding above 41F in walk in unit. CDI items discarded and milks moved to a different cooler for proper holding. Verification required.

3-304.14(D) Maintain dry wiping cloths free of visible debris and soil. Maintain sanitizer containers for in-use cloths free of visible debris and soil. Observed sanitizer buckets and bottles used for wiping countertops at 0ppm. CDI bottles and buckets refilled.

6-301.11 Handwashing Cleanser, Availability - PF Observed no soap in bathroom sink. CDI soap provided.

4-501.114 Maintain sanitizer at correct concentrations. -P Observed sanitizer bottle at 100ppm and required concentration is 200-400ppm. CDI bottle emptied and refilled.

4-501.112(A)(2) Provide a minimum of 180F rinse water for sanitization when using the dish machine. -Pf Observed dish machine that was unable to get plate heated up above 155F for sanitizing. CDI booster heater and machine restarted and plate reached 166F. 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed multi use trays that had debris on the exterior and items were stacked. CDI items moved to dish for cleaning. Repeat.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed cut watermelon cups that were stored in reach in unit at 51F for service. CDI items incovered and moved to walk in freezer to cool down to 36F.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed blue serving trays that were soiled with food debris. Repeat.

3-304.14(D) Maintain dry wiping cloths free of visible debris and soil. Maintain sanitizer containers for in-use cloths free of visible debris and soil. Observed sanitizer bottle and bucket that was at 50-200ppm. The required level is 200-400ppm. CDI items emptied and refilled.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed blue serving trays that were wet stacked.

4-501.11 Maintain equipment in good repair. Observed milk refrigerator that was not in order. Facility did not have milk stored inside unit. Repeat.

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 can wash in chemical storage room that has black build up that needs to be cleaned and recaulked.

3-101.11 P Food shall be safe for consumption, unadulterated and honestly presented. Observed two boxes of grapes that were covered with white mold. CDI items discarded.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed two trays and kettle that had food debris. CDI items moved to sink for cleaning and kettle opened for cleaning. Repeat.

4-501.11 Maintain equipment in good repair. Observed rusted racks in chemical storage room.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed black residue on one food tray. CDI- Tray was sent to dishwash area to be rewashed. 4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed brown and black microbial growth inside of ice machine. CDI Ice machine was dumped out and thoroughly cleaned.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P In walk in cooler observed a pan of salisbury steak from previous day that had a temperature range of 47-49. PIC stated that steak was sitting on rack outside of cooler this morning for a while. CDI- Top was removed from pan of steak and temperature range went up to 43-45.

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 On front line observed cesar salads and blueberry parfaits that uses time but was not recorded on TPHC chart. CDI- Items added to chart and time stamped.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed wet wiping cloths being stored on front line and back prep table. Both wiping cloths were moved to sanitizer buckets.

4-501.11 Maintain equipment in good repair. Observed rusty shelves in laundry room where chemicals were being stored.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed dumpster door open. Be sure to keep door closed at all times.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed personal coffee cup being stored on food cart and personal cup of water being stored on 3 compartment sink. Both items were moved to designated areas.

2-301.14 Wash hands after activities that contaminate them.-P Observed food employee turn off faucet with clean bare hands thus causing recontamination. CDI- Informed the employee on the proper handwashing procedure and a rewash was done.

3-304.14(D) Maintain dry wiping cloths free of visible debris and soil. Maintain sanitizer containers for in-use cloths free of visible debris and soil. Observed sanitizer bucket with a concentration reading 50 ppm. The sanitizer bottle stated that the correct concentration is 200-400 ppm. Other sanitizers around the facility were the correct concentration. CDI- Sanitizer bucket refilled.

4-501.11 Maintain equipment in good repair. Observed gauages at manual dishwasher not operating, pressure guage was working. 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. 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. Observed caulking wearing away at can wash.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed tilt skillet, mulit use trays, and metal pan soiled with debris. CDI items moved to sink for cleaning.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed reach in unit at 42F and holding cesar and ranch dressing above 45F. Facility was actively cooling side salads in unit. CDI PIC discarded dressings and moved salads to walk in for cooling. Verification required.

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 cesar side salads that were cooling in a unit that was not in working order, items were stacked and clam shells closed. CDI items placed in walk in unit and uncovered to allow air flow. Repeat.

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 cans in dry storage and walk in unit stored with cans and food in good condition. CDI items relocated for credit.

4-501.11 Maintain equipment in good repair. Observed flour bin lid in pantry that was damaged. Replace damaged lid. Repeat.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed grate for mixer an interior of skillet lid soile with debris.

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 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 employee handle soiled dishes, walk over to the 3 compartment sink, rinse her hands, and then touch clean dishes. CDI. Directed employee to wash her hands at the hand washing sink. While at the hand washing sink, the employee quickly washed her hands with out scrubbing her hands for 15 seconds. CDI, instructed employee on how to wash her hands and advised to re-wash hands.

3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 45F within 4 hours. -P. Observed a pan of marinara that did not cool properly. At 10:51 am, the product was 57 F. Per the PIC, cooling started at 9:30 am, at 12:31 pm, the product was at 47 F. CDI product discarded.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed two pans of meat balls at hot holding line with temperature range between 108 and 142 F. CDI, products reheated to 165 F. Recommend keeping hot food covered at the holding line so that products remain hot between grade level serving times.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed a pan of soup dated 1/3/18 at 48 F. CDI product discarded. Discussed venting food products during the cooling process.

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 a pan of marinara stored covered in a large reachin refrigerator at 57 F. Observed another pan of beans stored covered and cooling at 57 F. Use vented and shallow pans to cool products.

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed a container of food coloring in the pantry with a non-readable label. CDI. Product re-labeled.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed eating trays stored wet at the dish washing area. Allow the dishes to air dry before stacking.

4-501.11 Maintain equipment in good repair. Observed the flour bin in the pantry with a damaged lid. Replace the damaged equipment.

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. 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 rusted paper towel dispensers at some hand washing sinks. Repair or replace the dispensers. Observed the fan connected to the wall in the dish washing area collecting dust. Clean the fan. Observed the ceiling collecting dust around the vents. Clean the ceiling.

6-305.11 Designation-Dressing Areas and Lockers - C. Observed a water bottle with oregano inside the bottle stored with establishment food service equipment. Discuss the spices withe PIC and was advised they belong to an employee and are not used for meals prepared for customers. CDI, product was re-labeled and placed in a employee storage 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. Large flat bread salads cooling in walk in cooler. Deli meat, lettuce, cut tomatoes, and boiled eggs not cooling at the approved rate. CDI- Discussed with employee and PIC Therese Love; salads opened further and separated to allow for more rapid cooling.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. One bucket of Quat sanitizer with cloths stored in them at 0ppm. Employee advised that bucket was for only wiping down front area, but not currently using. PIC was advised to change out solutions in bucket. (0pts)

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Some dried debris on front area lower shelving, inside equipment, and on large vents. Cleaning is needed.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P. Small containers of diced tomatoes and shredded lettuce in reach in cooler across from dry storage room. Ambient air at 52F, salads not under temperature control. Salads and cooler were checked twice to determine operation of cooler. PIC Therese Love removed containers and placed in walk in cooler. See chart for temperatures. PIC was advised that non hazardous foods such as granola and raisins may be stored in the cooler. Return visit by 9/18/17 to check for repair.

4-903.11 Store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor. Tray of two clean scoops and one spoon stored in a tray on top of sneeze shield at service line during food service. Utensils not protected from possible contamination. CDI- PIC removed. (0pts)

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf. One spray bottle out of four with the multi-bottle label of " disinfectant - cleaner- sanitizer" not indicating which of the three liquids in the spray bottle. All other bottles with sanitizer circled. CDI- Discussed with PIC Therese Love who advised that CMS has not provided next steps directive as to how to address multi-label. PIC was advised to continue to at minimum circle appropriate chemical name on the bottles; ie circle sanitizer if sanitizer is being stored in the bottles. REPEAT

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Some debris under self service storage bins for single service forks and spoons at front area; some dust on HVAC covers in prep area. Cleaning is needed.

he 6-501.113 Store tools such as brooms, mops, and vacuum cleaners in an orderly manner to facilitate cleaning of the storage space and so they do not contaminate other items. Drying mops stored handle side down. Store mops hanging with handle side up to prevent possible contamination. (0pts)

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf. Spray bottles labeled with pre-printed labeling of disinfectant, deodorizer, and sanitizer. PIC Therese Love advised that all spray bottles contain sanitizer. CDI- PIC circled sanitizer to indicate liquid stored in bottles.

4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Stuffed toy/ holiday decoration stored in drawer with single service articles intended for facility use. Remove small holiday decorations; separate from single service articles storage. (0pts)

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Dried residue on backs of blue food trays. PIC advised that she did not know what the residue was. CDI- PIC removed trays from the line and soaked to try to get residue removed.

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. Multiple salads out on the service line and lunch being served. Salads and required times removed from temperature control not written on board. CDI- PIC advised salads were placed on line at 10am. Time board completed as to types of salads on the line the times they were removed from the cooler and placed on the service line.

4-904.11 Display and handle single-use and single-service articles to prevent contamination. Small stack of single service items intended for use today on front service line not behind shield. CDI- Employee corrected storage. (0 pts)

h6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Two closed employee beverages stored co-mingled with facility items. CDI- all storage corrected. Ensure that staff use designated areas.

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. 2-301.15 Only wash hands in handwashing sink.-PF. Employee at warewashing area observed "rinsing" gloved hands at 3 comp sink after handling soiled trays, then going to remove clean trays from the clean side drain board. CDI- PIC Carla had employee to remove gloves and wash hands at handwashing sink, also advised employee to not rinse hands or gloved hands at 3 comp sink.

4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Pink substance on side wall of interior of ice bin. PIC advised that ice bin was just repaired. Interior of ice bin needs to be emptied and cleaned.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P. Baked chicken and hamburgers on the service line, and hamburgers in the warmer cabinets not under temperature control. CDI- PIC's Carla and Therese had all removed and reheated to 165F.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Employee purse and apron in one drawer with closed bag of single service items, and employee tambourine in drawer with closed container of single service items. CDI- employee removed items. Ensure that designated storage areas are used.

4-601.11 (A) Equipment food-contact surfaces and utensils shall be clean to sight and touch - observed pans placed on shelves as clean with food particles on food contact surfaces - CDI by removing pans from shelves for re-washing.

4-901.11 (A) Aftr cleaning and sanitizing, equipment and utensils shall be air-dried or used after adequate draining - observed utensils on shelves stacked wet such that they could not be thoroughly air-dried - CDI by items being removed to be re-washed and air-dried. 4-903.11 (B) Clean equipment and utensils shall be stored as specified under (A) of this section and shall be stored (2) where they are not exposed to splash, dust, or other contamination - observed utensils in thre drawers stored with paper liners, eyeglasses cases, jars of lemon juice for staff tea, lotions - removed and label said drawer so that the only items in would be personal

4-903.11 (A) Except as specified in (D), single-service and single-use articles shall be stored (1) in a clean dry location; (2) where they are not exposed to splash, dust, or other contamination and (3) at least 15 cm (6 inches) above the floor - observed container (clear bag) of single-service trays (open) placed directly on floor

4-501.19 - The temperature of the wash solution in manual warewashing equipment shall be maintained at not less than 110F - observed wash water in three compartment sink at 98F. CDI by re-filling sink with hot water and soap

6-501.18 Plumbing fixtures such as handwashing sinks, toilets, and urinals shall be cleaned as often as necessary to keep them clean - observed buildup in urinals in boys' room - need to clean all parts of fixtures to maintain them clean

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed sausage patties on the line holding below 135F. CDI: Items reheated to 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 spaghetti sauce cooling while covered with a lid. CDI by EHS venting item.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed scale build up on the inside of the dish machine.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed several pans with white buildup inside. CDI pans washed.

7-201.11 Store toxic materials to avoid contamination. -P Observed sanitizer spray bottle stored on shelf above prep sink. CDI bottle moved.

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

5-202.12(A) Provide at least 100F water at handsinks. Observed all 5 handsinks in kitchen to show flucuations in hot water temperature. Varied from 70-85F, must be at least 100F - no issues noted at food service or utensil sinks - maintenance called. 5-202.12 (C) A self-closing, slow-closing, or metering faucet shall provide a flow of water for at least 15 seconds without the need to reactivate the faucet - need to regulate hot water faucet in girls' room to remain on at least 15 seconds.

4-501.114 Maintain sanitizer at correct concentrations - found QAT sanitizer in three-compartment sink = 100 ppm, needs to be = 200 ppm - also mix with cool (75F) water rather than warm water for accuracy of reading - CDI by emptying and re-mixing

3-.501 (A)(1) Maintain TCS foods in hot holding at 135F or above - observed fried rice at 113, chicken pattie sandwiches at 119, 121F - do not stack sandwiches, put in single layer lowered into steam well - CDI by re-heating.

4-502.11 (B) Provide accurately calibrated thermometers - found 3 thermometers properly calibrated; 2 others were 4 and 12 degrees off - operator chose to discard these as they were not thin probes.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed food and white residue on pans. CDI pans will be washed. Manager will contact maintenance concerning dish machine.

4-501.11 Maintain equipment in good repair. Observed warmer handle at serving line in disrepair.

h6-501.14 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 fan in dish room and several ventilation exhaust units throughout kitchen collecting debris.

2-401.11 Employees shall eat in a designated area where contamination of clean equipement or food cannot occur. Observed open employee food stored on prep table. CDI employee removed food.

4-501.114 Maintain sanitizer at correct concentrations. -P Observed one sanitizer bucket too low. CDI bucket refilled with QAC sanitizer to proper concentration.4-602.12 Food contact surfaces of cooking and baking equipment shall be cleaned at least every 24 hours. Observed teacher microwave in cafeteria soiled.

7-204.11 Provide sanitizer at correct concentrations, diluting as required.-P Observer one sanitizer spray bottle too strong for FCS. CDI chlorine sanitizer deluted.

4-501.114 Sanitizer must be at proper concentration. Observed 3 sanitizer spray bottles too low. CDI bottles refilled at proper concentration.

3-602.11 Food packaged in a food establishment, shall be labeled as specified in law, including 21 CFR 101-Food labeling and 9 CFR 317 Labeling, marking devices, and containers. Observed numerous foods packaged in the facility and offered for self-service and not properly labeled. Health dept and CMS management addressing labeling deficiences and procedure adjustments to gain compliance.

6-501.114 Facility shall be maintained free of unnecessary and nonfunctional equipment. Observed unnecessary salad bar stored in kitchen.

6-501.14 Venilation intake and exhaust shall be maintained free of dust and debris. Observed fan accumulating dust in dish area.

4-901.11 Equipment and utensils must be adequately air dried. Observed equipment stacked wet.

4-601.11 (A) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils - P Observed residue inside Tilt skillet, item was recleaned and sanitized.

3-501.18 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Disposition - P Observed shredded carrots dated 9-18-13 and salsa dated 10-28-13 in the walk-in cooler. Items are past the 7 day date marking are were discarded. If items like salsa are not a TCS/PH food then documention of pH needs to be available.

4-901.11 Equipment and Utensils, Air-Drying Required - C Observed paper towels used to air dry utensils in the dish room. Instruction provided.

Maintain soap and papertowels at all hand sinks at all times. Observed hand sink beside ice machine without papertowels.

Maintain ice machine properly washed, rinsed, and sanitized. Observed pink mold build up on inside of ice machine.

General Comment- Maintain single service protected to prevent contamination. Observed small stack of single service serving trays stored with food contact surface exposed on service line.