STERLING ELEMENTARY SCHOOL

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P- *Observed - String Cheese in top layer of yogurt bags above 41F. PIC states its possibly due to staff going in and out of WIC during morning prep. *CDI - PIC voluntarily discarded top layer. 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 - 2 small Metal Wire Racks and a Cardboard box containing bags of chips stored directly on the floor in back dry storage area. *CDI - Employee removed items from the floor.

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing -Pf- *Observed - Ice in basin of handsink. *CDI - PIC trained staff on proper use of handsink.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf- *Observed - 3 metal containers with dried food debris stored clean on clean dish rack in dish area. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 .

3-501.17 (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 - Philly Steak from yesterday without date marking. *CDI - PIC voluntarily discarded item. 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 .

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 - An employees food stored above establishment food. *CDI - PIC moved food items to office.

2-401.11 (A) Employees shall eat, drink, or use any form of tobacco only in designated areas where the contamination of exposed food, clean equipment and utensils, and other items needing protection can not result. *Observed - Employees half eaten chicken sandwich stored on top of mozzarella sticks and sweet potato fries in back Standing HH Cabinet. *CDI - PIC removed and discarded employee item.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P- *Observed - Portioned individual Salads above 41F in 4 Door Standing RIC. *CDI - PIC moved items into WIC to be rapidly cooled. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-304.12 (B) In-use utensils for food that is not TCS must be stored with their handles above the top of the food within containers or equipment that can be closed. *Observed - Ice Scoop stored in Ice Machine with handle in contact with food product. *CDI - PIC removed handle from being in contact with food product.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. *Observed - Cans of Baked Beans in box and boxes of bagged chips on floor in dry storage area. *CDI - Food was removed from floor.

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 out of batteries. PIC had no replacement batteries available during inspection. A verification visit will be conducted within 10 days to ensure establishment has a max/min thermometer to accurately measure dish machine hot water sanitization.

2-301.12 (A),(B) Wash hands for at least 20 seconds. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 10 to 15 seconds, rinse, and immediately follow the cleaning procedure with thorough hand drying method (ex. Disposable Paper Towel). -P - observed 1 food employee not vigoursly rub for required time when washing hands. CDI, employee rehashed hands. For more information on handwashing, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training video at the following web link, https://youtu.be/BH6CLGrH10M .

7-204.11 Provide sanitizer at correct concentrations, diluting as required.-P - observed quat santiizer testing greater than 500ppm. CDI, sanitizer diluted to proper concentration.

6-202.16 Perimeter walls and roofs shall effectively protect the establishment from the weather and entry of insects or pests. Observed door strip needed under back door to prevent opening and ability for insects and pests to enter establishment.

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf - observed quat test kit expired in 2019 and not effectively measuring sanitizer concentration. CDI, new test kit provided.

5-501.110 Keep waste stored in receptacles so waste is inaccessible to insects and rodents. Observed dumpster lid open. 5-501.110 Keep waste stored in receptacles so waste is inaccessible to insects and rodents. Observed waste outside and around dumpster.

2-301.14 (F) Wash hands during food preparation, as often as necessary to remove soil and contamination, and to prevent cross contamination when changing tasks. -P - Observed food employee touch faucet handle at hw sink and proceed to handle clean single-service articles. CDI, by instruction.

4-602.11 (A) (4) Food contact surface of a thermometer shall be cleaned, and sanitized per 4-702.11/4-703.11, before using or storing. P. - Observed food employee not sanitize thermometer before use.

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 1 package of cheese not date marked. CDI, cheese 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 .

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wet wiping cloth stored on clean drain board of 3 compartment sink.

4-501.15 Operate a warewashing machine in accordance with the data plate. Observed rinse gauge not reaching 180 degrees F per data plate. Dish machine tested greater than 160 degrees F on waterproof thermometer and sanitizing food contact surfaces.

5-501.110 Keep waste stored in receptacles so waste is inaccessible to insects and rodents. Observed dumpster lids open.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P - Observed sanitizer at 3 compartments and several sanitizer buckets testing below required concentration. CDI, sanitizer refilled in sink and buckets to required concentration. For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg and How to Test Sanitizer https://youtu.be/y0SjmnabFaY

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P - Observed 1 pan of meatball hot held at 124 degrees F at line. CDI, meatballs reheated to 166 degrees F. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P - Observed yogurt bags cold held at 4 door Victory refrigerator at 52 degrees F. Ambient air temperature of unit measured 54 degrees F. Bag of yogurt voluntarily discarded and others relocated to WIC to rapidly cool. Vr needed to ensure calibration of 4 door reach in prep unit. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

7-204.11 Provide sanitizer at correct concentrations, diluting as required.-P - Observed 2 sanitizer bottles testing greater than 400 ppm and and a bottle of sanitizernot labeled. CDI, sanitizer diluted to required concentration and bottle labeled. 7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf

5-501.110 Keep waste stored in receptacles so waste is inaccessible to insects and rodents. Observed 1 outdoor dumpster lid left open.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed multiple sanitizer buckets below 200ppm. CDI- buckets remade. REPEAT

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Cheese sticks and yogurt in reach in coolers recorded above 41F. CDI - Cooled down in WIF. Cooler is not holding correctly. Facility will cease holding TCS foods in cooler and will have it replace over the holiday break. REPEAT For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Two buckets held in sanitizer recorded below 200 ppm. CDI - Exchanged for new one.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed watermelon at 51F and 53F and sandwich at 57F in reach in. CDI - Cooler was reading ambient temperature between 50 and 60 F. Watermelon was moved to WIF to cool and all other TCS foods in reach in were 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 Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee phone in drawer with knives. CDI - Employee phone was removed.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. 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 . Observed can opener blade with build-up of food debris and residue. CDI - Can opener was moved to the dish machine to be cleaned properly.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P 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 . Observed burgers held below 135F inside the HH Warmer box. CDI - PIC showed records of 166F initial reheat temperature, Burgers were put on 4 hour TPHC and will be discarded.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf For more information, please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs . Observed containers of ground beef for tacos and container of cheese sauce with no date marking. CDI - PIC labeled all items with no label, PIC stated that the items were prepared the previous day.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf For more information, please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU . Observed rack of breaded chicken breast cooling, fully covered with plastic, inside the WIC. CDI - Plastic was removed to allow rapid cooling.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P For more information on food storage order please visit: http://meck.co/FoodSafety Observed raw eggs and employee food stored above RTE turkey sandwiches in WIC. CDI PIC moved sandwiches.- 1.5

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 and fries in hot holding at 125F. CDI Food employee reheated carrots and fries. -0

4-501.19 During manual warewashing, maintain the wash solution at a minimum of 110F or as otherwise allowed by the detergent manufacturer label. -Pf Observed Water at 3 comp sink faucet and wash compartment at 101 during active washing. Detergent label states that it requires 110F for wash solution. Verification visit needed on 12-15-22. -..5

4-501.15 Operate a warewashing machine in accordance with the data plate. Observed dish machine not operating. PIC stated machine needs a part that is on order. Paper products are used for serving students. 3 comp sink is big enough to clean utensils/large storage trays. Disposable products are used and have been used since the pandemic.

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 black residue on door gasket of walk in cooler.

7-204.11 Provide sanitizer at correct concentrations, diluting as required.-P. Observed quat sanitizer too strong at toxic levels inside red buckets on serving line. Sanitizer was obtained from dispenser at 3-comp sink. CDI: sanitizer was corrected and diluted to proper concentration (200 - 400ppm).

3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Observed large container of sugar not labeled in dry storage room. CDI: sugar was labeled.

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

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wet wiping cloths stored on counter and shelves inside the kitchen.

4-903.11(A)(C) Store single-use and single-service articles 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 single service lids stored on the floor inside dry storage room.

5-103.11(B) Provide sufficient hot water to meet the peak hot water demands.-Pf. Observed hot water at 3-comp sink only reaching 94F. Plumber was notified and had arrived on site for service during inspection. Facility is using high temperature dishmachine to sanitize dishes until hot water at 3-comp sink can be repaired. VR in 10 days.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed lids open to dumpster and cardboard dumpster.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Hamburgers recorded below 135F (see chart). Hamburgers placed on TPHC. Temperature dropped because they were being assorted in large batches at room temp. Assort in smaller bunches to maintain temp. REPEAT.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P OBSERVED broccoli in the hot hold unit temping between 123F-130F. CDI. Employee reheated broccoli to 188F.

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 pans of baked beans in the walk in cooler cooling in covered containers. Two containers were covered in plastic wrap and two other containers had metal lids on them. CDI. PIC vented all containers to properly cool.

3-403.11 Reheat all TCS foods to 165F within 2 hours if food is to be hot held until service. -P OBSERVED cupped peas and carrots in hot box 2 not reaching holding temperature due to vegetable mix initially not reaching correct reheat temperature. CDI. Employee reheated peas to bring temperature to accurate temperature. Check temp log for temperatures. -1.5 pts.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed pizza and sweet potato fries in hot hold cabinet 2 held at less than 135 degrees . Repeat violation . CDI reheated products see chart above.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed hamburger patties that were held below 135 F. CDI- Patties were reheated.

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 Ensure that TPHC boards are wiped clean after every use. Observed foods from prior dates on the board at the beginning of the inspection without any foods currently being placed on time. CDI- education was given and boards were erased. 0 points.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed salads inside of the walk in cooler cooling with lids still on and stored on top of each other. CDI- Salads cases were ventilated and unstacked. -.5 points.

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(s) located in the dry storage area with other in use cans. CDI- PIC separated damaged can(s) during the inspection. - 1 point.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Deli ham recorded above 41F (see chart). CDI- PIC brougth cart (where ham) was to roon temp. to make room for delivery and it increased in temp. CDI- Cooled down. REPEAT.

3-501.17 Date mark/label all ready-to-eat TCS foods that have been prepared and held more than 24hours in the establishment. -Pf Observed chicken and sliced deli meat dated for 4-5, 4-11, 4-9. PIC stated that date was date of prep and freeze and products were pulled from freeze on 4/20. CDI- Date for pull date of 4-20

2-401.11(B) A food employee shall store their beverage to prevent contamination of their hands, exposed food, utensils, equipment, and single-use articles. Personal drink was stored on prep table. CDI- Removed.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Two chef salads recorded between 42F-45F. CDI- Re-located to WIC for cooling to 41F. Points not deducted because it is first violation of 2019.

3-501.19 Provide and follow written procedures for foods held using Time as a Public Health Control (TPHC). Clearly mark foods with begin and end times. All food not sold by the end of 4 hours shall be discarded. -P/Pf Observed chef salad holding on time at bar but begin time was not recorded. CDI- Begin time recorded.

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 Dented cans not segregated. CDI- Moved to segregated area.

5-205.11(A) A handwashing sink shall be maintained so that it is accessible at all times for employees.-Pf Front handsink blocked by cart of cardboard. CDI- Moved.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed burgers in warmers holding below 135F. Suspected that burgers dropped in temp. during prep work of assembling burgers. CDI- Placed on TPHC to be discarded at 2:00 PM. Assure prep work is done with small batches so burgers are not temp. abused.

3-501.17(B) Commercially Prepared and Packaged Time/Temperature Control for Safety (TCS) food shall be date marked at the time the original container is opened in a food establishment and the food is held for more than 24 hours. -Pf Bag of commercial chicken was not dated. CDI- Dated for date of open, 9/18.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed several small dead cockroaches inside WIC. PIC said pest control sprayed before school started and about once a month. PIC will clean, disinfect, and monitor. If more are found, call pest control

3-304.14(E) Store sanitizer containers used for wet wiping cloths off the floor. One sani. bucket stored on floor. Keep off floor. 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. Wet cloths observed in prep sinks. Keep in sanitizer buckets. REPEAT

3-304.12 During pauses in food preparation or dispensing, store in-use utensils in a clean, dry place, in food with handles above the food, in 135F or greater water, or in running water that moves food particles to the drain. Scoop was in yogurt with handle touching food.

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed uncovered water stored over equipment near warewashing area.

3-302.11 Packaged and Unpackaged Food-Separation, Packaging, and Segregation - P - Observed unwashed lettuce, cucumber and tomatoe stored above other ready to eat foods in walk in unit. CDI, foods relocated for proper storage.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed several wet wiping cloths stored on counter surfaces in kitchen. Repeat.

3-304.12 Store in-use utensils in a clean, dry place, in food with handles out, in 135F or greater water or in running water which quickly moves food particles to the drain.

6-305.11 Designation-Dressing Areas and Lockers - C - Observed cell phone stored in drawer with clean utensils. Observed in-use utensil stored in water at 122 degrees F.

4-601.11 (A) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils - P - Food contact surfaces shall be clean to site and touch. Observed 2 can openers stored as clean but soil residues on blades. CDI, equipment relocated for cleaning.

7-204.11 Sanitizers, Criteria-Chemicals - P - Provide sanitizer at required concentration. Observed quat sanitizer above 400ppm in bucket and spray bottle located above prep table. CDI, employee removed to refill to required concentration. 7-207.11 Restriction and Storage-Medicines - P,PF - Observed employee Motrin B bottle stored in drawer with consumer items. CDI, Motrin removed from drawer.

3-307.11 Miscellaneous Sources of Contamination - C - Observed food staff dump bucket of sanitizer solution in prep sink next to where food was located.p[

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed a bucket of sanitizer below required concentration.

4-501.11 Good Repair and Proper Adjustment-Equipment - C - Observed 2 split gaskets on doors of hot hold unit behind front counter. Repair. Observed 1 damaged measuring cup. Operator voluntarily discarded.

4-302.14 Sanitizing Solutions, Testing Devices - PF - Provide accurate test kit. Observed current test kit not providing accurate concentration for sanitizer solution. CDI, accurate test kit provided.

5-501.113 Covering Receptacles - C -Observed outdoor dumpster lids open. Repeat. Observed some trash accumulating around dumpster. Repeat.

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 employee state that the date marking system facility follows is a date of preparation. Observed discard date on turkey in walk in cooler. CDI by instruction, ensure facility is consistent with date marking system facility uses.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed some soil residue accumulating on dish machine. Appears gasket material deteriorating or collecting on top of dish machine. Repair.

5-501.113 Covering Receptacles - C - Observed 2 dumpster lids left open. Observed some trash accumulating around dumpster in corner. Observed some soil accumulating on dish machine. Appears gasket material deteriorating or collecting on top of dish machine. Repair.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf - Observed can opener blade stored as clean but soiled with food residue. CDI, can opener relocated for cleaning. Repeat. 4-501.114 Manual and Mechanical Warewashing Equipment, Chemical Sanitization-Temperature, pH, Concentration and Hardness - Pv - Provide sanitizer at required concentration. Observed quat sanitizer below required concentration. CDI, sanitizer concentration increased on site 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 1 bag of mozzerela cheese with a prep date of 2/14 and package of cut tomatoes not date marked. CDI, foods voluntarily discarded by PIC.

3-602.11 Food packaged on premises for customer self service shall include a label with the common name of the food, ingredients in descending order, quantity of contents, name and place of business and major food allergens. -Pf - Observed 1 shaker of salt not labeled in dry storage room. CDI by instruction.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed lid on dumpster open and garbage back of trash and debris accumulating around dumpster.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf - Observed can opener blade stored as clean but soiled with food debris. CDI, equipment relocated for cleaning.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P - Observed rice and chicken cold held above 45 degrees F. Food employee stated that rack was pulled from walk in cooler and left out for approximately 1 hour. CDI, operator voluntarily discarded foods.

3-501.15 Cooling Methods - PF - Use proper methods to cool foods. Observed operator state that rack was left out and observed rice and chicken in covered containers above 45 degrees F in walk in cooler. CDI, operator voluntarily discarded foods.

3-305.11 Food Storage-Preventing Contamination from the Premises - C - Store foods 6 inches from the ground. Observed boxes of food stored on ground in walk in freezer.

5-205.11(A) A handwashing sink shall be maintained so that it is accessible at all times for employees.-Pf Observed a cooling rack blocking access to handwash sink. CDI- Rack moved. Maintain clear access to handwash sinks.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed fish nuggets holding at serving line under 135F (see chart). CDI- Nuggets were removed and brought to oven to be re-heated.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed raw fish nuggets on a cooling tray in WIC recorded at 56F. PIC suspected rack was left out at room temp. CDI- Nuggets left on cooling rack to cool down.

3-501.19 Provide and follow written procedures for foods held using Time as a Public Health Control (TPHC). Clearly mark foods with begin and end times. All food not sold by the end of 4 hours shall be discarded. -P/Pf Observed employee place salads out in cooler but did not write begin time on board. CDI- Time was written on board.

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 salad in reach in unit at 50F. Employee stated they were cooled in WIC previously but had not yet finished. CDI- Salads taken back to WIC uncovered to cool down.

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 two dented cans stored with rest of non-dented cans. CDI- Cans removed and moved to seperate location to be discontinued from use. REPEAT.

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. Observed wiping cloths held in soap with water. Hold wiping cloths in sanitizer only to prevent bacteria growth.

5-202.12 Provide at least 100F water at handsinks.-Pf Hot water at handwash sink was 91F. VR- Will return to check hot water temp. Must be at least 100F. 5-205.11(A) A handwashing sink shall be maintained so that it is accessible at all times for employees.-Pf Observed a trash can and stack of dish trays blocking handwash sinks near dish area.

6-404.11 Designate a separate area for items that are not for use and are being held for credit, such as dented cans or recalled products. -Pf Observed a dented can stored along with cans that were not dented/damaged. CDI- Can moved to designated spot to be discontinued from use.

4-602.11 Clean the equipment and utensils as required to avoid contamination. -P - Observed blade of slicer stored as clean but soiled with food residues. CDI, operator removed cover for cleaning. 4-501.114 Manual and Mechanical Warewashing Equipment, Chemical Sanitization-Temperature, pH, Concentration and Hardness - P - Provide sanitizer at proper concentration. Observed sanitizer low at 3 compartment sink. CDI, operator refilled sink to proper concentration.

3-304.14 Wiping Cloths, Use Limitation - C - Store wet wiping cloths in sanitizer in between uses. Observed a wet wiping cloth on prep table.

4-501.11 Good Repair and Proper Adjustment-Equipment - C - Keep equipment in good repair and proper adjustment. Observed several lights out under hood ventilation system. Observed damaged foam gasket on top of dish machine \and causing corrosion. Maintain in good repair so equipment is easily cleanable. Observed split gasket on door of low reach in refrigerator.

. /4-602.13 Nonfood Contact Surfaces - C - Nonfood contact surfaces shall be free from an accumulation of soil. Observed some residues accumulating on top of dish machine.

6-305.11 Designation-Dressing Areas and Lockers - C - Provide a designated area for employee belongings. Observed employee food stored on shelf above food for customers.

5-202.12 Provide at least 100F water at handsinks.-Pf - Observed the handsinks in the kitchen only reaching 94F and the handsink in the bathroom only reaching 90F. Adjust temp. to reach at least 100F. Verification required 9/17/2015

General Comment 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 ham labeled 8/27. PIC explained that 8/27 was when it was frozen and it was brought out today to be thawed. CDI - ham was labeled with todays date. When freezing things, label food with "frozen : 8/27" and then label it again with the current date when it is thawed.

b7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf - Observed soapy water in a sanitizer bucket. Either label the bucket soapy water or use a seperate container for soapy water.

General Comment 3-304.14(E) Store sanitizer containers used for wet wiping cloths off the floor. - Observed one sanitizer bucket on the floor.

7-201.11 Store toxic materials to avoid contamination. -P. Observed degreaser stored on a shelf with a container of granola. CDI by moving to the correct location.

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 sheet pans of breakfast biscuits cooling while tightly stacked on a bakers rack at 87F. Observed no space to allow air flow around the sheet pans. CDI by re-arranging to allow for proper air flow. REPEAT

5-501.115 Maintaining Refuse Areas and Enclosures - C A storage area and enclosure for refuse, recyclables, or returnables shall be maintained clean. Observed trash build up in between the dumpsters and enslosure wall.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf: Found two pans of yogurt dated 2/11 and 2/24 in walk-in cooler. Discarded voluntarily by PIC.

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: Update salad board on a daily basis. Observed date of March 2nd on salad board.

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 : Found prepared salads in refrigerator 53 F that were slated to be put on front line shortly. Clamshells were closed tightly. Found grilled chicken that had been heated in intact bag cooling in covered container, still in the intact bag. 57 F. Instructed PIC to open bag of chicken to facilitate faster cooling. Always open intact bags after heating product inside.

*n to 4-501.15 Operate a warewashing machine in accordance with data plate. OBSERVED PSI GAUGE FOR DISH MACHINE READING HIGHER THAN 35PSI. DATA PLATE STATES PSI SHOULD READ BETWEEN 15 - 25 PSI. HAVE DISH REPAIR MAN ENSURE PSI IS NOT GOING BAD OR REPLACE GAUGE INSTRUMENT DIAL.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. OBSERVED DUST ACCUMULATING ON OVERHEAD VENTILATION GUARD IN EMPLOYEE RESTROOM. CLEAN OBSERVED BLACK MILDEW PRESENT ON CAULKING AROUND PRE-WASH SINK AND DISH MACHINE. CLEAN OR REPLACE CAULKING OBSERVED SLIGHT DEBRIS ON 2 GASKETS. CLEAN

5-501.115 Maintaining Refuse Areas and EnclosuresA storage area and enclosure for REFUSE, recyclables, or returnables shall be maintained free of unnecessary items, as specified under § 6-501.114, and clean. CLEAN TRASH/DEBRIS FROM ON GROUND AROUND THE DUMPSTER AND KEEP LIDS CLOSED WHEN NOT IN USE.

GENERAL COMMENT3-701.11 Discarding or Reconditioning Unsafe, Adulterated, or Contaminated Food - C***LABEL SECTION OF SHELVING IN DRY STORAGE "DENTED CANS", FOR DENTED/DAMAGED CAN GOODS****

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. OBSERVED SEVERAL GASKETS ON REFRIGERATION UNITS WITH FOOD DEBRIS PRESENT. CLEAN ALL GASKETS

5-501.115 Maintaining Refuse Areas and EnclosuresA storage area and enclosure for REFUSE, recyclables, or returnables shall be maintained free of unnecessary items, as specified under § 6-501.114, and clean. CLEAN TRASH/DEBRIS FROM ON GROUND AROUND THE DUMPSTER5-501.15 Outside Receptacles(A) Receptacles and waste handling units for REFUSE, recyclables, and returnables used with materials containing FOOD residue and used outside the FOOD ESTABLISHMENT shall be designed and constructed to have tight-fitting lids, doors, or covers OBSERVED LIDS BROKEN ON OUTSIDE DUMPSTER. REPLACE OR FIX DUMPSTER LIDS

4-601.11 Food contact surfaces shall be clean to sight and touch. Observed ice machine with a pink build-up along the inner partition. Observed serving utensils stored as clean above prep table with dried food debris. Also, volume cooker was found to have food debris. PIC stated the device was rarely used. Ice machine should be cleaned to preclude build-up. CDI - utensils were sent to be rewashed and volume cooker was cleaned.

3-501.16 Hot foods shall be kept at or above 135F except during preparation, cooking, cooling, or using time as a public health control. Observed fish sandwiches on serving line measuring 109F. Observed beef tacos on serving line measuring around 100F. CDI - both items were taken back to kitchen to be properly reheated.

3.-501.17 Potentially hazardous food prepared and held in a food establishment shall be marked to indicate the date by which food shall be consumed on the premises, sold, or discarded based on the time and temperature combinations. Observed a small caesar salad in walk-in cooler without a date. Also observed unlabeled and undated containers of a red sauce and diced onions in the walk-in cooler. The date of preparation shall be on the container to indicate the date of disposition.

3-302.12 Working containers holding food or food ingredients that are removed from original packages shall be identified with the common name. Observed a container of red sauce in the walk-in cooler unlabeled and undated. Observed what appeared to be a container or diced onions in the walk-in cooler unlabeled and undated. CDI - red sauce and diced onions were labeled and marked with the date.

3-304.14 Wiping cloths shall be held in between uses in a chemical sanitizer. Observed numerous rags used for wiping through the facility stored on counter tops/table tops. CDI by instruction.

4.-901.11 After cleaning and sanitizing, equipment shall be air-dried. Observed multi-use food trays being wet stacked. CDI by instruction.

4-903.11 Single-service and single-use articles shall be stored in the original package or by other means to prevent contamination. Observed single use cups in dry storage room without their orginal protective covering. CDI - re-covered the cups.

6-501.12 Physical facilities shall be cleaned as often as necessary to keep them clean. Observed trash accumulation behind dumpster. Area needs cleaning.

6-403.11 Areas designated for employees to eat, drink, and use tobacco shall be located so that food, equipment, and other supplies are protected from contamination. Observed a container of employee ice cream stored on top of a box in the freezer. CDI - ice cream was relocated away from the facility's food supply.

4-602.11 Equipment Food-Contact Surfaces and Utensils-FrequencyObserved can opener mounted at table with food debris present on blade. CDI BY HAVING STAFF WASH CAN OPENER

Keep all handsinks supplied with soap, hot water (at least 100F) and disposable towels or hand drying device. OBSERVED NO PAPER TOWELS AT HANDSINK IN DISH ROOM. CDI BY PIC RESTOCKING PAPER TOWEL DISPENSER AT HANDSINK.

CDI. - Health Dept and CMS management addressing labeling deficiencies and procedure adjustments to gain compliance.

GENERAL COMMENTObserved dust accumulating on ventilation guard in staff restroom in kitchen. CLEAN