WINGET PARK ELEMENTARY LUNCHROOM

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P - Observed 2 trays of Philly cheesesteaks to be at temperatures of 101F in the hotbox closest to the dishwasher. Employees stated that they had only just put them into the hotbox within the last 30 mins. CDI - Both trays removed and reheated to 165F+. 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 .

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf - Observed a chemical spray bottle containing a clear liquid to be stored on top of the paper towel dispenser at the front service line and was not labeled as to its contents. CDI - PIC labeled spray bottle.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. - Observed both wiping cloth buckets in the kitchen to be testing at <50ppm of quaternary ammonia at the time of the inspection. CDI - PIC emptied and refilled buckets with properly concentrated 200ppm solution.

4-501.11 Maintain equipment in good repair. - Observed the left door of the plastic door milk RIC at the service line to be cracked and having the insulation inside exposed.

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 an accumulation of food debris/grime on the interior ledge of the sliding door ice cream freezer at the service line.

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 cases of single service lunch trays stored on the floor of the dry storage room. CDI - PIC placed cases of trays on dry storage racks.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. - Observed an employee cake stored on a shelf I n the WIC directly above and amongst commercial food. CDI - PIC relocated to the bottom shelf to be stored with the other employee food items.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed yogurt bag at 47F in back of kitchen RIC, ambient air was 45F. PIC stated that yogurt bags were prepped two hours ago and placed into unit. Unit was over stacked with all rungs filled with a tray for yogurt bags or cut cantaloupe. CDI-PIC moved yogurt bags to WIC to rapidly cool. EHS checked ambient air of unit after items were placed into WIC and got temperature of 39F. VR within 3 days to check for cold holding ability of back of kitchen RIC. 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 .

3-501.15 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 cut cantaloupe cooling in back of kitchen RIC at 51F, PIC stated that cantaloupe were prepped at 10 and placed into unit right after and unit had ambient air temperature off 45F. RIC had ambient air of 45F. CDI-PIC moved items to WIC to rapidly cool. EHS spoke with PIC about using WIC or WIF to cool prepped items down. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P. Observed food handler on serving line pick up rag off and continue to work. CDI-EHS informed PIC and gloves were discarded and hands washed prior to new gloves being donned.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P. Observed sweet potato fries and potato wedges below 135F in hot cabinet and wedges below 135F on serving line. CDI-PIC voluntarily discarded sweet potato fries and reheated potato wedges above 165F (see temp chart). PIC stated work order will be placed for hot cabinet and will not use hot cabinet until maintenance has been performed. REPEAT. VR within 3 days to check on hot holding ability of hot cabinet. EHS suggests new hot cabinets be added to serving lines to have consistent hot holding temperatures above 135F. 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 .

6-202.16 Perimeter walls and roofs shall effectively protect the establishment from the weather and entry of insects or pests. Observed left side of door and upper left corner of door with visible light coming through. PIC stated that work order has already been placed and carpenter is will be here this week. REPEAT.

5-205.15 Maintain a plumbing system in good repair. Observed handwashing sink behind right side of serving line that was backed up and could not drain. PIC stated work order has already been placed for sink.

REPEAT 3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed pan pepperoni pizza being hot holding below 135F in hot holding unit. CDI - PIC placed pan of pepperoni pizza back into oven and was reheated above 165F. 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 .

6-202.16 Perimeter walls and roofs shall effectively protect the establishment from the weather and entry of insects or pests. Observed back door to kitchen with visible light coming through entire left side and upper portion. 6-501.112 Remove dead or trapped birds, insects, rodents, and other pests. Observed insect traps in need of replacement do to over abundance of dead insects. CDI - PIC will call for workorder.

REPEAT 3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed in-use wet wiping rags stored in quat sanitizer buckets below 50PPM. PIC refilled three buckets that tested at 200PPM-250PPM

REPEAT 5-501.114 Drains in dumpsters and waste containers shall have drain plugs in place. Observed two red garbage dumpsters without a drain plugs. PIC stated waste management company will be contacted.

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 rusted air vent dripping water in dish washing room. CDI - PIC will place worker.

5-202.12 Provide at least 100F water at handsinks. Observed handwash sinks by right side hotbox, back RIC, and employee bathroom all temping below 100F (74F-75F). PIC stated they would submit work order for adjustment of handwash sink temperatures.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P. Observed veggie pinwheels stored above steam well, being hot held by heat lamp and under 135F (see temp chart). PIC stated pinwheels were on the line for about 10-15 mins. CDI-PIC reheated pinwheels to above 165F. EHS spoke with PIC about keeping items that can’t fit in the steam well in the hotboxes. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.19(B)(3) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall be marked to indicate the time that is 4 hours past the point in time when the food is removed from temperature control. Pf. Observed cut cantaloupe that is held on TPHC, but was not listed and the time was not recorded on the TPHC board. CDI-PIC added time that cantaloupe was set out. 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 one dented can stored with undented cans. CDI-PIC moved dented can to office to be redeemed for credit.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wiping clothes stored in >50ppm quat sanitizer buckets. PIC refilled buckets that tested at 200 ppm.

5-205.15 Maintain a plumbing system in good repair. Observed handwash sink by back RIC and by the right hotboxes that could not provide adequate water velocity for handwashing. PIC stated that plumbing company came out to adjust flow due to heavy flow that would fill and back up handwash sinks. PIC stated that work order will be scheduled to adjust flow of both handwash sinks.

5-501.114 Drains in dumpsters and waste containers shall have drain plugs in place. Observed left trash dumpster without a drain plug. PIC stated waste management company will be contacted. 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 a max/min thermometer.-P. Observed high temp dish machine under 160F (152F, 155F, 157F) after several runs through dish machine. PIC stated that maintenance was performed last week and gaskets were changed. Facility to use sanitizing basin for all equipment until maintenance is performed and VR within 3 days to check status of high temperature dish machine. 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 milk crates doubled stacked inside milk cooler that remains open during lunch service above 41F (see temp chart) and milk on the bottom row was 41F or below. CDI-PIC moved milk crate to WIC to cool. 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 .

3-501.19(B)(3) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall be marked to indicate the time that is 4 hours past the point in time when the food is removed from temperature control. Pf. Observed yogurt listed on TPHC board without a start time for temperature removal. CDI-PIC added time for yogurt bags were set out.

5-501.114 Drains in dumpsters and waste containers shall have drain plugs in place. Observed dumpster without a drain plug.

3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. Observed two boxes of unwashed produce stored above boxes of apple juice and milk. 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 a minor tear in the top right corner of the hot box gasket on the kitchen side. Temperatures unaffected by gasket tear.

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 marinara sauce in the hot box at 112F. CDI: employee took marinara sauce to the steamer to reheat to 179F by end of inspection. -1.5-

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. -C Observed lid missing from one of the dumpsters. Lid was on the side of the dumpster pad. CDI - PIC repaired dumpster lid. -0 points

6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. -C Observed minor scuffing on wall near dish machine where dishes are drying. -0 points

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 no certified food protection manager on staff at time of inspection. PIC new to management role(approx. 1 month) due to unexpected change in management.

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 hot water dish machine. CDI: Education provided and PIC made aware of changes due to 2017 Food Code implementation.

4-602.11(E)(4) Equipment such as ice bins shall be cleaned at a frequency necessary to preclude accumulation of soil or mold. Clean mold and mildew from top interior of ice machine.

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

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 minimal mold build up in dish machine area where dish machine contacts wall.

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 paint damaged on wall at dish machine.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed minimal cleaning needed on gasket on hot holding cabinet 2 .

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 vent cover in dish machine area rusting and in need of replacement.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed wiping cloths stored in sanitizer measuring 50 ppm QAC sanitizer. Repeat violation. CDI sanitizer buckets emptied and refilled with sanitizer measuring 200 ppm QAC sanitizer.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. Observed PIC present or any staff not a certified food protection manager. PIC stated that the manager with the certification had recently left prior to the inspection due to a personal matter. Ensure a CFPM is present at all times.

3-304.14(B) Hold in-use wiping cloths in sanitizer at proper concentrations between uses. Observed QUAT sanitizer bucket with concentrations of 50 ppm. Ensure to maintain at proper concentrations.

3-501.13 Use approved thawing methods. Observed facility thawing from frozen under running water at 120F. CDI PIC changed sink to cold water and thawed under 68F running water.

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 salad prepped the day prior without a date mark in the tall reach in unit. CDI employee added date label on salads. Repeat violation. Points were not escalated due to improvement seen in date marking in facility and only one item out of compliance.

7-201.11 Store toxic materials to avoid contamination. -P Observed chemical spray bottle "Big Blu" stored on the top shelf of the walk in cooler beside/above food containers. Employee stated that maintenance was fixing unit in the morning and left bottle. CDI employee placed item in designated area for toxic materials.

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 2 covered containers of baked beans ambient cooling in the walk in cooler (see temp chart). CDI employee uncovered containers and EHS educated employees on ambient cooling. Repeat violation.

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 one dented can stored with other cans on dry storage shelf. Facility has a designated area for dented cans. CDI employee moved dented can to designated area. Repeat violation. Points were not escalated due to overall improvement in designating an area for dented cans.

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 Commercial hard boiled eggs were not dated for date of opening. CDI- Product dated. Date eggs when opened from commercial packaging.

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 Improper cooling of salads observed. Salads were cooling in reach in coolers with lid on. CDI- Lids removed and salads placed in WIC to cool down (see chart)_.

6-404.11 Designate a separate area for items that are not for use and are being held for credit, such as dented cans or recalled products. -Pf Two dented cans not segregated in designated area. CDI- Moved to designated area.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Two trays of salad recorded above 45F (see chart). CDI- Products discarded.

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 Two containers of cole slaw cooling with silan wrap tightly wrapped. CDI- Product uncovered to faciliate proper cooling.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf No paper towels at dishwash handsink. CDI- Provided.

5-501.16 Provide waste bins in required areas including at handwash sinks. Dishwash handsink did not have a waste bin. CDI- Provided.

5-205.11(A) A handwashing sink shall be maintained so that it is accessible at all times for employees.-Pf Trash bags in handsink near dishwasher. CDI- Bags removed.

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. Multiple buckets of Quat sani. recorded below 50ppm. Assure buckets are being exchanged in a timeley manner to assure sanitizer holds proper concentration.

3-302.11(A)(4) Protect food in storage using covered containers, intact wrappings, or packaging. Mac. and cheese observed in hot holding units not covered/protected from physical contaminants.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed cut cantelope in reach in cooler. All 4 trays were record at temps. ranging from 55F-50F. Unit temp. was recorded at 55F. PIC stated melons were prepped yesterday and were in unit throughout the night. CDI- Melons discarded. Assure melons are properly cooled down after they are prepped. VR to check unit. Facility will not hold TCS foods in unit in the meantime.

6-202.11 Shield the lights or provide shatter-resistant bulbs in areas of exposed food, equipment, utensils, linens or single-use articles. Light bulb in hot holding unit not shielded. Facility will check to confirm if bulb is shatter proof or not. -0-

4-501.112(A)(2) For hot water sanitizing temperatures, mechanical warewashing equipment shall provide a minimum of 180F rinse water for sanitizing. -Pf A rack containing back strip and water-proof thermometer was run through dish unit at least 10 times; strip did not black and thermometer read an avergae of 151F. PIC stated unit is usually run for a couple cycles before hot water temp. is reached. When temp. was not reached, PIC called maintenace to look at unit. EHS tried strip/thermometer again at end of inspection, strip did turn black and thermomter read 159.6F. Furtermore, rinse gage is not working as needles did not record above 160F though records showed the past week a wash temp. of 200F was reached. Assure unit is properly sanitizing. VR to check consistency of unit

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 Several dented cans observed in can area. CDI- Cans discarded.

4-501.11 Maintain equipment in good repair. Rinse gage not working on dish machibne (see # 14). Repair.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Carrotts and marinara sauce recorded below 135F (see chart). CDI- PIC stated products were just placed there. Both products re-heated to 165F.

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. Two sanitizer buckets recorded at 50ppm Quat.

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 two open packages of deli meat with no date mark on product. CDI- PIC knew product was opened on monday and dated as such.

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 Salads in reach in cooler were recorded at 56F. Salads were just prepped. CDI- Salads were uncovered and taken to freezer to rapidly cool down. 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 One dented dan not stored in designated area. CDI- Can re-located.

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. Wiping cloths were stored in a bucket of soapy water. Only store in sanitizer.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Lids on dumpster was open.

3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. A pan of RTE pears was stored below unwashed produce.

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 boxes that were tightly covered in WIC that were 60F. Also observed cut watermelon in single-service cups that were 52F with lid on. Lids were removed and left uncovered in WIC to cool down. When prepping food at room temperature (salads, cutting watermelon), cool down food within 4 hours.

5-205.11(A) A handwashing sink shall be maintained so that it is accessible at all times for employees.-Pf Observed trash barrell blocking handwash sink at dish wash area. CDI- Trash barrel removed.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed burgers being held at 110F on line. CDI- Burgers were removed and another tray of burgers that was holding at above 135F was brought out.

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 non-dented cans. CDI- PIC moved dented cans to designated area to be discontinue from use. REPEAT.

6-202.11 Shield the lights or provide shatter-resistant bulbs in areas of exposed food, equipment, utensils, linens or single-use articles. No light shield in hot holding unit. REPEAT.

4-602.11(E)(4) Equipment such as ice bins shall be cleaned at a frequency necessary to preclude accumulation of soil or mold. Observed minor black build up in ice machine.

3-501.18 Discard the food requiring date labels once time/temperature criteria has expired, if it is not been labeled, or if the label is incorrect. -P Observed a container of salsa, sauce, shredded cheese, and mozzerella cheese with expired dates. CDI- All products voluntarily discarded.

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 hteat transfer. -Pf Observed salads in reach in units recorded at about 50F. PIC stated salads had been cooled in walk in freezer but with cover on. CDI- Salads brought back to freezer with cover off to cool properly. REPEAT.

4-302.12 Provide a thin probe thermometer for an accurate measurement of foods.-Pf No thin probe thermometer at facility. PIC stated facility had already ordered one and is waiting for it. No points deducted. VR.

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 with good cans. CDI- Dented cans moved to designated area. No points deducted.

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 some wet wiping cloths stored on prep tables and a bucket of sanitizer at a low concentration of 0ppm quat.

6-202.11 Shield the lights or provide shatter-resistant bulbs in areas of exposed food, equipment, utensils, linens or single-use articles. No light shield in hot holding unit. Shield light.

General Comment - 6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed paper towels missing from hand sink close to serving line. CDI - paper towels provided by cafeteria manager.

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 no date on ranch and Caesar dressing cups made last Wednesday inside reach-in cooler and opened container of hummus in walk-in cooler opened last Thursday. . CDI - notified cafeteria manager and all products were dated during inspection.

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 salads cooling in reach-in cooler with lids on. CDI - all salads moved to freezer until down to 41F then will be placed on serving line.

General Comment - 5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed one lid to dumpster missing and the other open.

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 cooling in reach in unit. Salads were 56F and 67F. CDI - explained that after prepping, items need to be cooled either in the walk in cooler or freezer. Items were placed in the freezer to rapidly cool.

4-202.11 Food contact surfaces shall be smooth, free of open seams, cracks, chips, pits, sharp internal angles, crevices and assembled to allow access to clean. -Pf - Observed 2 cracking spatulas in a storage drawer. Discard cracking utensils. 4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. - Observed one pitted cutting board. Resurface/replace pitted cutting boards.

4-501.114 Maintain sanitizer at correct concentrations. -P. Observed quat sanitizer in the 3 comp sink at 100ppm. Observed quat sanitizer in a bucket at above 400ppm. CDI- both were discarded and re-prepared at 200ppm. Manufacturer suggests 200-400ppm.

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 a plastic wrapped pan of sliced turkey dated 4/20/15. CDI by voluntary disposal.

\6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed personal food stored on the prep table unopened. CDI by moving to a designated location.

2-103.11 (M) Person in Charge-Duties - PF: Do not allow unauthorized persons in kitchen to prepare food or work with food. Observed two students scooping ice from kitchen ice machine unsupervised, and without washing hands before scooping ice. CDI- PIC notified.

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 two students in kitchen scooping ice without first washing hands upon entry into kitchen. CDI- PIC notified.

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 opened packages of sliced ham and sliced turkey undated in walk-in cooler. CDI- PIC discarded items.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf : Found bottle of unidentified chemical labeled as both sanitizer / deodorizer AND glass hard surface cleaner. CDI- discarded bottle.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf GENERAL COMMENT OBSERVED STUDENTS WITHOUT ADULT SURPERVISION IN KITCHEN FILLING UP WATER BOTTLE FROM HANDSINK. ****HANDSINKS FOR HANDWASHING ONLY**** CDI BY INSTRUCTING PIC TO MAKE SCHOOL FACULTY/STAFF AWARE THAT CHILDREN MUST BE SUPERVISED AND NOT ALLOWED TO ROAM FREE IN KITCHEN

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf OBSERVED PINK & BLACK SLIME/MILDEW/MOLD ON INTERIOR OF ICE MACHINE. VERIFICATION REQUIRED (VR) - TO ENSURE INTERIOR HAS BEEN PROPERLY CLEANED.

4-501.11 Maintain equipment in good repair.Observed equipment no longer able to meet 4-1 & 4-2. GENERAL COMMENT REPLACE ALL BLOWN LIGHTBULBS IN KITCHEN.

STORE EMPLOYEE DRINKS IN A WAY THAT DOES NOT THREATEN TO CONTAMINATE EQUIPMENT, UTENSILS OR OTHER FOOD CONTACT SURFACES.OBSERVED BOTTLED WATER ON SALAD PREP TABLE, WHILE FOOD WAS OUT ON TABLE.CDI - BY PIC CORRECTING THE EMPLOYEE

KEEP FOOD CONTACT SURFACES CLEAN.OBSERVED DRIED FOOD DEBRIS ON UNDERSIDE OF BLADE OF FOOD SLICER.CDI - BY CLEANING SLICER AND COVERING WHILE NOT IN-USE.

GENERA.L COMMENTOBSERVED PIZZA COOLING AT 54F (10MIN) IN WALK-IN, WHILE COVERED IN PLASTIC BAG.CDI - BY STAFF REMOVING COVER TO HELP FACILITATE RAPID COOLING

GENERAL COMMENTKEEP WIPING CLOTHS IN SANITIZER BUCKET, WHILE NOT IN-USE.

GENERAL COMMENTOBSERVED SOME FOOD CRUMBS ON GASKETS OF HOT HOLD UNIT. CLEAN

GENERAL COMMENTOBSERVED DUST ON CEILING TILES IN CAFETERIA DINING ROOM, AROUND CEILING VENTS. CLEAN

4-602.11 Equipment Food-Contact Surfaces and Utensils-FrequencyGENERAL COMMENT(A) EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be cleaned: (5) At any time during the operation when contamination may have occurred. PREMEMBER TO REMOVE CAN OPENER FROM TABLE MOUNTS WHENEVER THEY ARE NOT BEING WORKED WITH AND SOILED. CDI THROUGH EDUCATION

5-501.113 Covering ReceptaclesGENERAL COMMENTReceptacles and waste handling units for REFUSE, recyclables, and returnables shall be kept covered: (B) With tight-fitting lids or doors if kept outside the FOOD ESTABLISHMENT.REMEMBER TO KEEP DUMPSTER LIDS CLOSED WHILE NOT ACTIVELY DISPOSING OF TRASH.

6-501.12 Cleaning, Frequency and Restrictions(A) PHYSICAL FACILITIES shall be cleaned as often as necessary to keep them clean.OBSERVED DUST ACCUMULATING ON CEILING TILES AROUND VENTILATION GUARDS, IN KITCHEN AND DINING AREA. CLEAN CEILING TILES.

4-602.13 Nonfood Contact SurfacesNonFOOD-CONTACT SURFACES of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues.OBSERVED FOOD DEBRIS AND SPILLAGE SPLATTERED ON INTERIOR OF MICROWAVE OVENS IN CAFETERIA DINING AREA.CLEAN INTERIOR OF MICROWAVES.

4-602.11 Equipment Food-Contact Surfaces and Utensils-FrequencyObserved pink and black slime accumulating on interior of ice machine. CDI BY PIC GETTING STAFF TO CLEAN INTERIOR.

6-501.12 Cleaning, Frequency and RestrictionsGENERAL COMMENTHave maintenance staff clean ceiling tiles in cafeteria dining area, that are located next to ventilation intake/out take units.

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