BILLINGSVILLE ELEMENTARY LUNCHROOM

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. -Observed all wiping clothes stored within sanitizer solutions of less than 150ppm quaternary sanitizer. -CDI- PIC remade sanitizer to 300ppm quat and refilled all buckets.

5-205.15 Maintain a plumbing system in good repair. Observed hand sink closest to dry storage room leaking at foot pedals during use. Repair.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wiping cloths being held in 50 ppm quat.

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 cracked edging tile near hh line.

4-501.11 Maintain equipment in good repair. Observed broken handle on juice reach in cooler. Repair.

4-101.19/4-202.16 Non FOOD-CONTACT SURFACES of EQUIPMENT that are exposed to splash, spillage, or other FOOD soiling or that require frequent cleaning shall be constructed of a CORROSION-RESISTANT, nonabsorbent, and SMOOTH material. NonFOOD-CONTACT SURFACES shall be free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance. Observed hand sanitizer pump attached to hand made stand, made with unsealed wooden posts and baseboards. Per conversation with PIC, stand was utilized in kitchen during COVID to allow ease of access by staff. EHS advises that wooden stand be removed from kitchen OR be sealed such that its surface is free of cracks or splinters, smooth, and easily cleanable

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 no Max/Min thermometer for testing sanitizing temperatures in hot water warewashing machine. Per conversation with PIC, facility Max/Min thermometer was recently broken. Hot water sanitizing temps were verified by EHS. EHS will verify facility access to Max/Min thermometer for testing sanitizing temperatures in hot water warewashing machine by 09/18/2023.

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 certified food protection manager was not present when arriving for inspection and observed one priority/critical violation out of compliance during current inspection.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. For more information on becoming a certified food protection manager please visit: http://meck.co/FoodSafety. Observed certified food manager not present upon arrival of inspection. Certified manager later showed up during inspection.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P. Observed sweet potato fries inside hot box and serving line ranging from 122F - 134F. CDI: fries were reheated to 184F.

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 facility did not have a testing device for checking hot water at dishmachine. CDI: educated PIC on appropriate equipment that they must provide in order to comply.

3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P. Observed unwashed tomatoes stored above juices and RTE foods. CDI items relocated.

7-202.12 Conditions of Use - P,PF Observed bottle of pink chemical PIC stated was quat sanitizer, concentration safe for using on food contact surfaces, and they use on food contact surfaces throughout facility. Label stated it was disinfectant and should not be used on food contact surfaces. CDI - Taken out of use until instructions can be clarified with chemical provider or manufacturer.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P COMMENT: Observed container of slaw at 44F in far reach in cooler. CDI. Slaw was moved to the walk in cooler to cool to 41F. [See violation #45].

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 Caesar salad and large chef salad cooling in reach in coolers in clam shells containers closed. CDI. Salads were moved to the walk in freezer to cool down in time for lunch service.

4-501.11 Maintain equipment in good repair. COMMENT: Far right cooler at line holding with an ambient temperature of 42F. Slaw observed at 44F inside cooler. PIC has placed a work order Friday of last week to repair cooler due to fluctuation of temperatures. Informed PIC to not use cooler until it has been repaired to provide ambient temperature less than 41F. PIC to call again to ensure compliance.

6-303.11 The light intensity shall be 50 foot candles of light at a surface where a food employee is working with food or working with utensils or equipment such as knives, slicer, etc where employee safety is a factor. COMMENT: Light was measured by light meter at the following areas and needs increasing: 6 foot candles at fruit prep table, 45 foot candles at the salad prep table, 37 foot candles at side oven prep table, 45 foot candles at utensil table, 36 foot candles at prep table to the left of the two door reach in cooler, 32 foot candles at left prep cooler in front of ovens, 30 at right prep cooler in front of ovens. If the bulbs are shatterproof, the light shields can be removed to provide brighter light. Different bulb types such as an LED or a higher wattage bulb can also provide brighter light. Many of the bulbs seem dim due to covers or not a high enough watt. Please try to find a solution to provide more light in the kitchen. Repeat; low risk.

6-303.11 The light intensity shall be 50 foot candles of light at a surface where a food employee is working with food or working with utensils or equipment such as knives, slicer, etc where employee safety is a factor. COMMENT: Light was measured by light meter at the following areas and needs increasing: 6 foot candles at fruit prep table, 45 foot candles at the salad prep table, 37 foot candles at side oven prep table, 45 foot candles at utensil table, 36 foot candles at prep table to the left of the two door reach in cooler, 32 foot candles at left prep cooler in front of ovens, 30 at right prep cooler in front of ovens. If the bulbs are shatterproof, the light shields can be removed to provide brighter light. Different bulb types such as an LED or a higher wattage bulb can also provide brighter light. Many of the bulbs seem dim due to covers or not a high enough watt. Please try to find a solution to provide more light in the kitchen. 6-501.14 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. Continue cleaning the AC vents so that they do not cause buildup on light fixtures in the kitchen.

5-501.113 Covering Receptacles - C COMMENT: Observed dumpster lids open. Dumpster is shared with the school facility. Keep dumpster/outside waste containers covered with tight-fitting lids or doors.

6-501.12 Cleaning, Frequency and Restrictions - C 6-501.11 Repairing-Premises, Structures, Attachments, and Fixtures-Methods - C Observed light bulbs out underneath the cooking hood on the back side. Observed light bulbs out over back food prep area. Observed dust debris near AC vents and soiled ceiling tiles at back prep area. Observed ice debris on walk in freezer floor tiles. Maintain physical facilities and their attachments clean and in good repair.

4-501.11 Maintain equipment in good repair. Observed damaged gasket on hot holding unit on left side (second door). Make sure to repair/replace.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee belongings (glasses, keys etc) comingling in pull out drawers at food prep tables with food establishment equipment/utensils such as thermometers, towels, gloves etc. Make sure to have a designated area to ensure contamination does not occur of equipment, single service, utensils or food.

3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P Observed food employee wearing gloves remove glasses and then continue food preparation. CDI Food employee stopped and directed to remove gloves and wash hands. Observed food employee wearing gloves on line go to remove pan go to back room; take pan to ware washing and throw away sheet pans in garbage and go back to line wearing same gloves. CDI Food employee stopped and directed to remove gloves and wash hands. ** Hand washing required when gloves are soiled.**

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 bag of lettuce date marked for 4/26. CDI Product was discarded.

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 At time of inspection observed tilt board not filled out and food already placed on time. Observed product holding in unit (salads) to go on time above 41 degrees. As per CMS policy, salad shall be cooled to 41 degrees before removed from walk in cooler to place on time. CDI PIC filled out TPHC board and salads placed in walk in cooler to cool down.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed food on the freezer floor. Make sure to keep off the floor.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed milk holding at >45F today in the left milk cooler- milk sent to freezer to quickly chill down- was45F or less by the end of the inspection.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. handles to 2 door reach in had small amount of unknown liquid on them(possibly corrossion)- wiped off during inspection.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P observed cheese sticks held at >45F. These must be held at 45F or less during service to be saved for later use, or it must be put officially on TPHC(physically time for 4 hours and discard any out for service(no matter their temperature)).

4-501.11 Maintain equipment in good repair. Observed a gap around the display for the dishmachine and some corrosion around this gap- fill this in with a durable sealant to close the gap and hopefully end the corrosion.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed some food debris on the clean blue trays today- sent to be rewashed.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed cheese sticks stored at >45F. Product that did not sell quickly was 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 Observed an open bag of cut letuce from Friday with no date- used today to correct.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed some debris in the unused water pot on the line today- recommend to clean and cover.

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. 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 a small amount of dust on fire sprinklers. Observed rust on ceiling vents at exit of dishwasher.

Observed a sanitizer bucket on the floor today- it was going to be taken back to be refilled but it still may not be stored on the floor. 3-304.14(B) Hold in-use wiping cloths in sanitizer between uses.

Observed broken handles on some cold hold reach in coolers today. 4-501.11 Maintain equipment in good repair.

Observed a broken top lid to the dumpster. 5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors.

Observed the ceiling in bad repair around the dishwasher(where it is gapped). Observed peeling paint on the walls in the employee restroom. 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.

5-202.12 Provide at least 100F water at handsinks. -Pf Observed 86F water in the employee's restroom.

Observed cheese sticks that were ontop of other cheese sticks, holding at >46F. Product chilled down or sold to correct. 3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P

Observed deli ham that had been opened on 11/22, which is past the 7 day holding time- discarded today to correct. 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 open top lids on dumpsters and two of them are leaking and need to be replaced. 5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. 5-501.111 Keep storage areas and bins for waste in good repair.

Observed a peeling light on the hot bar today. 6-202.11 Shield the lights or provide shatter-resistant bulbs in areas of exposed food, equipment, utensils, linens or single-use articles.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed food debris inside small pitcher over 2-comp sink and ink inside a shaker. CDI - Small pitcher washed and ink-stained shaker voluntarily discarded by PIC. -1.5-

4-501.11 Maintain equipment in good repair. Observed rusty HVAC vent cover in restroom. Replace. -0-

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed dust buildup on condenser fan covers. Clean. -0-

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

6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Observed wall repair behind toilet with exposed sheet rock that is not easily cleanable. Repair. -0-

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed food debris inside scoop and spoon stored as clean in drawer and hanging on peg near 3-comp sink. CDI - Items rewashed. -1.5-

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 chef salads cooling in closed clam shell containers. CDI - PIC opened containers to allow air flow for quick cooling. -0-

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

3-302.11 Segregation; Properly store raw meats products. Observed raw shell eggs stored above

5-202.12 Provide at least 100F water at handsinks.-Pf . Hot water at all handsinks at or less than 96F. Operator Farrah Bell called for repair. Repair personnel onsite prior to end of inspection. Hot water repaired.

4-203.11 Food thermometers shall be accurate to +/- 2 degrees Fahrenheit.-Pf. Dial stem thermometer at 28F in ice and water. CDI- operator corrected/ calibrated. Dial thermometer on the exterior of milk cases are slow to adjust/ not operating correctly, and not reading correctly. Operator replaced thermometer.

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Two in use dry seasoning shakers not labeled per rule. CDI- verbal correction to label. All others labeled.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Some dried debris in two gaskets at warmer unit behind hot hold service line. CDI- verbal correction to clean.

6-303.11 Intensity-Lighting - C. Lighting dim in the back prep area of kitchen. Lighting intensity not adequate. CDI- verbal correction to repair. 6-202.11 Shield the lights or provide shatter-resistant bulbs in areas of exposed food, equipment, utensils, linens or single-use articles. One shield missing on hot hold line area. Replace shield.

5-202.12 Provide at least 100F water at handsinks.-Pf : Observed hot water 93 F maximum at all handsinks in kitchen and employee restroom.

4-501.114 Maintain sanitizer at correct concentrations. -P: Observed sanitizer buckets 100 ppm. Sink being filled with quat sanitizer at 100 ppm. CDI- sanitizers made to proper concentrations.

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 pizzas from previous day in walk-in cooler dated 9/22. CDI- allowed to date with proper date.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee keys, phone, on shelf over prep and holding tables.

3-301.11 Preventing Contamination from Hands - P,PF: Employees shall not contact ready-to-eat food. Employee carried tomatoes after rinsing to prep area with bare hands. CDI- discussion and re-washing of tomatoes.

4-602.11 Equipment Food-Contact Surfaces and Utensils-Frequency - P: Keep ice machines clean. Observed pink slime / mold on internal ice shield of ice machine. Verification needed.

3-501.19 Time as a Public Health Control - P,PF: Follow approved procedures for holding food on time. Observed salads on front line with no times on tilt board when food was removed from refrigeration. CDI- times posted, EHS witnessed salads coming out of refrigeration.

3-602.11 Food Labels - PF: Observed prepared salads on front line with no ingredient labels. CMS is working with the state to come up with a solution to gain compliance on food labeling issue.

3-501.16 (A)(1) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding - P: Keep TCS foods hot at 135 F when holding. Found greens in holding unit 129 F. CDI- PIC voluntarily discarded.

3-602.11 Food Labels - PF: Food packaged in a facility shall be labeled as to ingredients. Observed salads, cookies, etc not labeled. CMS is in communication with the state to gain compliance on this issue.3-302.12 Food Storage Containers Identified with Common Name of Food - C: Label shakers and other containers with contents. Observed salt, pepper, sugar containers not labeled.

3-304.14 Wiping Cloths, Use Limitation - C: Wiping cloths shall be stored between uses in ana approved sanitizer. Found cloths in sanitizer measuring less than 50 ppm Cl.

3-501.18 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Disposition - P: Properly date mark and dispose of TCS food when the seven day maximum holding time has expired. Found boiled eggs date 11/14. Found sliced deli turkey dated 11/12. CDI- discarded.

3-501.19 Time as a Public Health Control - P,PF: Observed salads out on line with no documentation on TILT board. CDI- board updated.

4-302.12 Food Temperature Measuring Devices - PF: Provide a thermometer capable of taking temperatures of thin foods such as lettuce or sliced tomatoes. Observed no appropriate thermometer and demonstration with available thermometer on how salads are temped was inaccurate. CDI- thin probe thermometer was found in storage after thorough search.

3-602.11 Food Labels - PF: Food packaged in a facility shall be labeled as to ingredients. Observed salads, cookies, etc not labeled. CMS is in communication with the state to gain compliance on this issue.

3-302.11 Packaged and Unpackaged Food-Separation, Packaging, and Segregation: Separate damaged packages of food from other foods so accidental contamination cannot occur. Observed heavily damaged can of pineapple on shelf above other cans of food. CDI- moved can to effective separation.

3-403.11 Reheating for Hot Holding: Properly reheat foods for hot holding to required temperatures within two hours in approved equipment. Observed fish sticks heated previously three days prior to be reheating in holding unit at 104 F. Reheat in approved equipment such as an oven to 165 F. CDI- fish moved to oven for reheating.

3-501.18 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Disposition: Promptly dispose of TCS foods when maximum holding time has expired. Observed black beans in cooler dated 8/30. CDI- discarded.

3-602.11 Food Labels: Foods that are packaged in a facility and subsequently offerred for sale through customer self service shall be labeled with ingredients, allergens present, and name of facility. Health Dept and CMS management are meeting to discuss ways to gain compliance within this rule.