ENDHAVEN ELEMENTARY LUNCHROOM

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it has not been labeled, or if the label is incorrect. -P The PIC should train and assign staff to monitor date marking to prevent the use of food products that are no longer in compliance with 3-501.17 (A), (B), or (C) EHS observed two sheet pans of cut watermelon in reach in cooler without proper dates. PIC stated watermelon was cut on Friday and should have been either dated/discarded. CDI - PIC voluntarily discarded watermelon. (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 .

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. EHS observed AC vents in front of WIC door and back door entrance soiled with heavy dust residue. REPEAT. (0.5)

4-502.11(B) Provide accurately calibrated thermometers. Pf. EHS observed high temperature disk malfunctioning during inspection. EHS observed high temperature disk turning off and on at random and capturing a final temperature 30F degrees less than EHS. CDI - PIC retrieved lollipop from office and replaced battery. EHS observed lollipop in good repair and calibrated after battery change. (0.5) For information on how to properly calibrate a thermometer please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training video at the following weblink: https://youtu.be/IxXix712KkI

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. EHS observed AC vents accumulating a large amount of dust. AC vents are located by the back door. Increase cleaning frequency to avoid accumulation. (0)

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it has not been labeled, or if the label is incorrect. -P The PIC should train and assign staff to monitor date marking to prevent the use of food products that are no longer in compliance with 3-501.17 (A), (B), or (C) EHS observed speed rack in WIC with multiple items left over from previous service. EHS observed chicken wings, pizza slices, chicken nuggets, and fries missing proper date marks. PIC stated they could have fallen off. EHS observed proper date marks for all other items on speed rack. CDI - PIC verified preparation dates on prep list and placed new date marks on all 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 .

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. EHS observed small water leak from ceiling and bulging ceiling tiles in dish room area. PIC stated water leak has been addressed but is waiting for repair. REPEAT. (0.5)

4-501.11 Maintain equipment in good repair. Observed ice machine in main kitchen leaking into the floor. PIC stated that it has been leaking for a while but a work order has been placed. (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 two light fixtures in the main kitchen in disrepair. PIC stated the bulbs have been changed but still do not work. Work order is placed to repair. Adequate light available throughout kitchen. (0)

3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. -P. Observed multiple items on a speed rack in the walk-in cooler that were cooling from the previous day that were above 41F. See temperature chart. Speed rack had been pulled out earlier in the morning for prep. PIC stated that facility normally uses a cooling log but it could not be located. CDI- PIC voluntarily discarded all items since proper cooling times and temperature could not be provided. 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 Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed multiple TCS items stored on a speed rack cooling in the walk in cooler. Marinara sauces, black beans, and rice were covered and the entire speed rack was covered with a clear plastic bag. EHS observed heavy condensation on the inside of the bag. CDI- EHS and PIC discussed proper cooling methods. PIC created a cooling log book for employees to place logs so that they will not be misplaced in the future. 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 .

6-501.112 Remove dead or trapped birds, insects, rodents, and other pests. Observed more than 10 insect bait traps with dead roaches. No live pests seen onsite. Increased removal frequency for pest traps is recommended. (-0)

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wiping cloths in bucket with 0PPM quat. CDI- Employee refills with new sanitizer at 200PPM. EHS checks dispenser at 3 comp sink and observes it in proper repair, dispensing at 200PPM. (-0.5)

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 dead batteries on max registering thermometer at hot water dish machine. 10 Day VR Required. (-0.5)

5-205.15 Maintain a plumbing system in good repair. Observed one of three hand sinks extremely slow to drain. PIC states that a service order has been placed. Alternate hand sinks still facilitate proper handwashing. (-0)

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. One Sanitizer bucket recorded low in concentration.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed trash dumpster with lid missing. PIC placed work order earlier this week for repair or replacement. Repeat violation - points not escalated this inspection.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -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 a crate of milk being stored in milk cooler at front serving line at 45F. CDI: PIC voluntarily discarded crate of milk.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed trash dumpster with lid left open. Keep dumpster lid closed to prevent pest harborage.

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 personal pizza stored above facility food items in walk in cooler. CDI - Pizza removed. - 0 -

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed sanitizer containers reading 50ppm of QUAT sanitizer. CDI - Sanitizer containers refilled. - 0.5 -

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 high temperature thermometer for dish machine with a dead battery and not able to turn on. A VR will occur no longer than 1/30/2023 to ensure thermometer is working. - 0.5 -

3-701.11(A) Food that is unsafe, adulterated, or not honestly presented shall be discarded or reconditioned according to an approved procedure. -P observed slight dent to top main seal of can. CDI removed for discard

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 pizzas and fries hot held below 135°(see temp chart ) CDI food tobe sold within 1 hr

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 pizzas staged on speed rack with no active preparation at 56°. CDI placed in oven to reheat

5-205.15 Maintain a plumbing system in good repair. Observed hand sinks slow to drain and leak at fixton utensil wash sink

3-501.19(B) (1) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall have an initial temperature of 41 F when removed from cold holding temperature control or 135 F or greater when removed from hot holding temperature control. -P. Times for TCS food items held on TPHC were not written on white board. CDI, TCS food item being held on TPHC were properly marked on white board (cheese burgers, baked beans, French fries). REPEAT VIOLATION.

3-501.19(B) (1) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall have an initial temperature of 41 F when removed from cold holding temperature control or 135 F or greater when removed from hot holding temperature control. -P Times for TCS foods on time as a public health control were not written on board today. Write times TCS foods are removed from temperature control and use or discard within 4 hours (or 6 hours if held at 70F or less). CDI - PIC placed times on board.

5-205.11 (A),(B) Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Manager filled up pitcher at hand washing sink to check thermometer. Hand washing sinks shall only be used for hand washing. CDI - PIC educated on hand washing sink use.

5-501.17 Provide a covered waste bin in female restrooms. Restroom needs a covered receptacle. 0 pts.

2-301.14 When to Wash - P - Employee did not wash hands prior to donning gloves. Employees must wash hands before donning gloves. CDI - Employee educated on when to wash hands.

4-501.114 Manual and Mechanical Warewashing Equipment, Chemical Sanitization - Temperature, pH, Concentration and Hardness - P - Quat sanitizer at 3-compartment sink measured less than 150 ppm on test strip. Quat sanitizers shall be 150-400 ppm. CDI - Sanitizer added to solution until it measured 200 ppm. 0 pts.

3-304.14 Wiping Cloths, Use Limitations - C - Repeat - Wiping cloth buckets measured less than 150 ppm quat. Wet wiping cloths shall be stored in a sanitizer solution at appropriate concentration when in between uses.

4-302.13 Temperature Measuring Devices, Manual and Mechanical Warewashing - PF - Establishment does not have method to test dish machine. In establishments that use mechanical hot water sanitization methods, an irreversible temperature indicator shall be provided to test temperature of dish machine. CDI - Manager educated on new requirement. Points will be assessed beginning next inspection for noncompliance. 0 pts.

2-201.11 (A), (B), (C), & (E) Responsibility of Permit Holder, Person in Charge, and Conditional Employees - P - Employee quizzed on the "big 5" symptoms and illnesses. Employee knew 2 symptoms and 1 illness and could not locate the health policy posters on the wall. Ensure food employees have knowledge of the "big 5" symptoms and illnesses that must be reported to the person in charge. Ensure employees know where the information can be found. CDI - Employee shown where the health policy was posted. 0 pts.

7-204.11 Sanitizers, Criteria-Chemicals - P - Quat sanitizer at 3-compartment sink measured above 400 ppm on test strip. Quat sanitizers shall be 150-400 ppm. CDI - Water added until solution was diluted to 300 ppm.

3-304.14 Wiping Cloths, Use Limitation - C - Repeat - Wiping cloth bucket measured above 400 ppm on test strip. Quat sanitizers shall be 150-400 ppm. CDI - Bucket emptied and refilled with 300 ppm solution.

6-501.19 Closing Toilet Room Doors - C - Restroom door was being kept open with door stopper. Restroom doors shall be closed unless they are being cleaned. CDI - Door closed. 0 pts.

5-202.12 Provide at least 100F water at handsinks. -Pf. Observed all hand sinks with water less than 100f for duration of inspection. Temperatures of hand sink hot water varied between 74 - 76f maximum achieved. PIC noted that service had been requested earlier this morning. Verification required within 10 days. REPEAT - No point escalation as all faucets are not providing water for hand washing for at least 15 seconds.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed all 3 can openers in food prep area with dried food residue on blades. CDI - PIC relocated all to dish area for re-washing. REPEAT 4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed pink organic residue on interior surfaces of bulk ice machine. Clean frequently to prevent buildup.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed two bags of Salisbury steak laying on rolling rack in kitchen area holding at 63f and 65f. Neither package of steak in preparation process. CDI - Both bags returned to walk in cooler to chill back to 41f. Use diligent preparation methods when handling TCS foods. Keep TCS foods temperature controlled when not in use.

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 of red sauce not segregated from other in use inventory in dry storage area. CDI - red sauce segregated. Observed container designated for dented can segregation holding damaged cans dating back to 2019 marked “Dented Cans - Use First”. PIC replaced container with wording “Dented Cans - Do Not Use”. Segregate damaged items and dented cans from in use inventory and mark for return or discard. REPEAT

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed employees handling food wearing wrist watches. Remove jewelry from arms while preparing food. REPEAT

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed bucket holding wiping cloths with sanitizer concentration less than 50 ppm quat in kitchen prep area. Use test strips to check sanitizer concentration frequently and replace sanitizer as needed. Observed wet soiled wiping cloth laying on in use prep table surface not placed into sanitizer solution. Once used, place wiping cloths into sanitizer solution if they will be used again or remove them to soiled linen receptacle. REPEAT

5-103.11 Capacity-Quantity and Availability - PF. Observed hot water available at 3 part sink max temperature achieved 76f. Similar hot water temperature maximum noted at all hot water fixtures in kitchen. PIC called for service this morning. Verification Required within 10 days.

5-202.12 Handwashing Sinks, Installation - PF. Observed hand sink in kitchen with slow-closing faucet that provides warm water flow for less than 15 seconds. Estimated time warm water remains on for hand washing 5 -10 seconds. Ensure all slow-closing faucets provide warm water for hand washing for a duration of at least 15 seconds. Return visit required within 10 days.

3-101.11 P Food shall be safe for consumption, unadulterated and honestly presented. Observed unknown black particles in ice stored in bulk ice bin. Interior of ice machine appears to be clean to sight and touch. Black material from unknown source. CDI - PIC discarded contaminated ice and marked machine out of service until cleaned.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed can opener with residue on blade. CDI - removed to dish area for recreating.

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 of pineapple not segregated from other in use inventory in dry storage area. CDI - pineapple segregated. Segregate damaged items and dented cans from in use inventory and mark for return or discard. REPEAT

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed employee preparing food wearing wrist watch. Remove jewelry from arms while preparing food.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed in use wiping cloths stored in sanitizer at 0ppm quat in kitchen prep area. Use test strips to check sanitizer concentration frequently.

4-501.11 Maintain equipment in good repair. Observed leak from bulk ice machine. Repair.

4-601.11 (B) and (C) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils - C. Observed label residue present on exterior surfaces of clean food container lids stored as clean.

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed personal employee screw cap water bottle in food prep area. Ensure in use personal beverages have a lid and straw and are stored away to prevent contamination.

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 of beans and pineapple not segregated in dry storage room. CDI - PIC removed dented cans from inventory.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P - Observed 4 door reach in refrigerator holding TCS foods between 42-43 degrees F. CDI, sour cream and slaw voluntarily discarded and bagged cheeses relocated to rapidly cool. Vr to ensure calibration of 4 door reach in prep unit to ensure unit maintaining all TCS foods at 41 degrees F and below. Effective January 1st, 2019 all TCS foods must be cold held at 41 degrees F and below.

4-302.14 Sanitizing Solutions, Testing Devices - PF - Observed quat test kit expired March 2019. Vr to ensure non expired quat test kit provided.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed a dumpster lid left open.

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: Found prepared salads being placed on line for service before being cooled to 41F or below. CDI- salads were prepared from ingredients removed from refrigeration at 9:30 am. Lunch ends at 1:00 pm and salads are discarded. Time on TPHC Board adjusted to 9:30 am. Procedures unclear as to whether sub sandwiches are being held on TPHC or in temperature. Procedures seem to indicate options. Provide clear intention for how to hold subs; temperature or TPHC.

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: Ham and turkey subs tightly wrapped while cooling for TPHC. Subs 54F. Subs moved to freezer for rapid cooling. Salads cooling for TPHC in equipment inadequate for cooling before service time. CDI- salads moved to freezer for rapid cooling.

4-501.14 Warewashing Equipment, Cleaning Frequency - C: Found some spray ports clogged with wrappers, straws on interior of dish machine. Clean ports with more frequency to prevent build-up on debris in water dispensing apparatus.

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 chicken ceasar salads cooling in a reach in cooler with tightly fitting lids. Keep open while in the cooling process. CDI- Salads opened, will be closed when 41F or below is reached.

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 hoagie sandwiches cooling in reach in holding units at 60F. CDI: Hoagies spread out on sheet pan and placed in walk in for rapid cooling. REPEAT.

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 chili cooling in walk in on a speed rack completely covered with plastic. CDI: Plastic lifted to allow air circulation around product to facilitate rapid cooling.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed wet wiping cloth laying on prep table at beginning of inspection. CDI: Placed in sanitizer.

5-501.115 Discard items and litter stored in the waste areas and enclosures as they are not necessary to operation and maintenance. Observed small overturned waste bin in dumpster enclosure holding standing water, thus creating a potential mosquito breeding site. 5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed dumpster lid open. REPEAT.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P - Observed speed rack of food being left out at room temperature that was not intended to be cooked immediately as other products were in the process of cooking. Product temperatures rose to 50-59F. CDI - Several grilled cheese sandwiches were discarded due to quality. The rest of the speed rack placed in walk in cooler. Observed salads prepared yesterday reading 44-46F. CDI - PIC states that product will be discarded. It is important that product be at 41F or below at all times due to TPHC procedures and cooling.

5-501.113 Covering Receptacles - C - 0 pts - Maintain dumpster lid closed. Ensure dumpster is repaired for hole.

Observed one multi service scoop with food residue present. Observed residue collecting on interior of ice machine. CDI - sent to dish machine. 4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. 4-602.11 Clean the equipment and utensils used with TCS foods as required to avoid contamination. -P

Observed commercial reheat for hot holding with cold spot of 133 degrees F. CDI - reheated to 167. 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 wiping cloths in sanitizer below 200 ppm. 3-304.14(B) Hold in-use wiping cloths in sanitizer between uses.

Observed dumpster with hole in front right corner, leaking. 5-501.111 Keep storage areas and bins for waste in good repair.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed universal label on spray bottle (Disinfectant/Sanitizer/Sanitizer). Either circle the correct contents with a permanent marker or label with the contents (Sanitizer). -1-

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed unlabeled spice shakers under the prep table closest to the ovens. Label these with the common name of the food. -0-

be bb 4-904.11 Display and handle single-use and single-service articles to prevent contamination. Observed pails of spoons and fork that are used for service on a rolling cart in the dry storage area with the eating portion facing up. Invert these to protect the part that goes in the mouth from incidental contact. -0-

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed open lid on dumpster. Keep closed. -0-

3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P. Observed employee go in and out of walk in unit with gloves and continue food prep. CDI gloves changed and hands washed.

4-602.11 Clean the equipment and utensils used with TCS foods as required to avoid contamination. -P. Thermometers shall be cleaned before use and before storage. Observed thermometer stored with food debris. CDI item cleaned.

2-103.11(A-L) PIC shall ensure rules in the code for food safety and handling are met. Enusre non employees and people who do not work wor provide services in the kitchen allowed the area. Observed administrative staff coming to get ice from ice machine. CDI staffed turned away.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed unused tilt soup skillets that was covered with dust. CDI items opened for cleaning.

b3-501.13 Use approved thawing methods. Food shall be thawed in refrigeration or completely submerged underwater with running water above. Observed hummus thawing on prep counter.

4-903.11 Store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor. Observed utensil holder stored in employee bathroom.

3-301.11(B) Do not contact exposed ready-to-eat food with bare hands. Use suitable utensils, single-use gloves or dispensing equipment.-P. Unless food will be cooked immediately after prep. Observed employee use bare hands to pan up food with bare hands. Some pizzas were to be cooked immediately and some were to be cooked later on throughout the day. CDI hands washed and gloves donned and pizzas cooked immediately.

4-501.114 Maintain sanitizer at correct concentrations. -P. Observed all sanitizer buckets and bottles between 0-100ppm. Manufacturer instructions state sanitizer shall be at 200-400ppm. CDI buckets and bottles changed out.

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 in pass through at 60 degrees in tightly closed clam shells should be vented to cool properly.

4-501.11 Maintain equipment in good repair. Observed two gaskets on reach in coolers split and in need of replacement.

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 tile near freezer door. -0 points-

6-301.14 Post a handwash sign at each handsink. Observed handwash in dishwasher area had no handwashing sign posted CDI provided handwashing signs in English and Spanish.

4-501.11 Maintain equipment in good repair. Observed hot holding cabinet with torn gasket behind front serving line.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf 4-501.114 Maintain sanitizer at correct concentrations. -P Observed food debris on can opener blades. CDI - Sent to dish for processing. Bucket of sanitizer testing at 0ppm chlorine. CDI - Bucket dumped and remade at correct concentration; verified via teat strips.

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Employee drtink stored on wire shelf above lunch trays stored as clean. CDI - Relocated.

General Comment4-501.114 Maintain sanitizer at correct concentrations. -P One bucket of sanitizer at 0ppm; all others at 100ppm chlorine. CDI - Sanitizer dumped and remade at correct concentration.

General Comment3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed one wet wiping cloth stored on clean drain board of the three compartment sink.

4-501.114 Maintain sanitizer at correct concentrations. -P One bucket of chlorine sanitizer at 0 ppm, others were at correct concentration. CDI - Bucket emptied and remade at proper concentration.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Wet wiping cloth stored on rail behind serving line. CDI - Relocated to sanitizer bucket.

(5.202.12(C)) A self closing/metered faucet shall provide a flow for at least 15 seconds without the need to reactivate the faucet.

Ensure date marked food does not exceed the time limit. Observed a single small container of yogurt stored one day beyond the expiration date. CDI by voluntarily discarding.

Ensure all food items are properly labeled that are packaged for self service. CDI- Health Dep. and CMS management addressing labeling deficiencies and procedure adjustments to gain compliance.

Ensure chlorine sanitizer is maintained at proper concentration at all times. Observed bucket with sanitizer weak, CDI by refilling.

3-501.17 Ensure all foods that are time/temperature control for safety (TCS) and ready-to-eat are properly date marked. Observed spinach with greater than 7 day date marking, left over salads with no date marking, CDI.

Ensure all packaged food items are properly labeled. Observed grab and go food items with no labeling. CDI, Health Dept and CMS management addressing labeling deficiencies and procedure adjustments to gain compliance.