BAILEY MIDDLE SCHOOL

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 missing time/date stamps for salad on the TPHC board. CDI - Manager corrected during inspection.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed ice building up on boxes of food under the walk-in freezer compressor.

REPEAT 4-501.11 Maintain equipment in good repair. 4-402.11 Fixed equipment shall be spaced to allow access for cleaning around the equipment or sealed to adjoining equipment or walls. Observed a leaking walk-in freezer compressor. Observed caulk separating from the 3-compartment sink. Observed a torn milk cooler lid.

REPEAT 5-501.114 Drains in dumpsters and waste containers shall have drain plugs in place. Observed a missing drain plug and a broken drain plug.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed boxes of food stored underneath a leaking walk-in freezer compressor.

REPEAT 4-501.11 Maintain equipment in good repair. 4-402.11 Fixed equipment shall be spaced to allow access for cleaning around the equipment or sealed to adjoining equipment or walls. Observed a leaking walk-in freezer compressor. Observed missing caulk for the dish machine drain boards. Improvements on equipment from previous inspection.

5-205.15 Maintain a plumbing system in good repair. Observed a water leak coming from the dish machine detergent dispenser.

REPEAT 5-501.114 Drains in dumpsters and waste containers shall have drain plugs in place. Observed a missing drain plug and a broken drain plug.

2-103.11(B) - Persons unnecessary to the establishment shall not be in the kitchen area. Observed a teacher and a student walk through the kitchen during inspection. CDI - Cafeteria manager was educated and she will no longer allow them to enter the kitchen.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed 0ppm Quat sanitizer in the 3-compartment sink. CDI - Quat was added until it reach appropriate concentration.

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 chicken legs in the walk-in cooler that were prepared yesterday without a date mark. CDI - Date mark was added.

REPEAT 4-501.11 Maintain equipment in good repair. Observed a leaking soap dispenser and a small leak in the walk-in freezer compressor.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. 5-501.114 Drains in dumpsters and waste containers shall have drain plugs in place. 5-501.15 Provide dumpster, waste containers that are of sound construction. Observed a crack in the bottom of the dumpster, a broken drain plug and an open door.

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 two employees eating on the side and behind the service line.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed 119 degree fries in a warmer. CDI - Manager reheated fries to 165 degrees.

6-202.15 Protect outer openings of establishment from insect or rodent entry. Observed a small light gap on the bottom left of the back kitchen door.

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

4-501.11 Maintain equipment in good repair. Observed a large block of ice forming under the walk-in freezer compressor.

10-DAY VERIFICATION REQUIRED 4-302.13 (B) Provide an approved Max/Min thermometer for testing sanitizing temperatures in hot water warewashing machines. The thermometer must be readily accessible. -Pf Observed a non-functional irreversible thermometer for the dish machine due to the battery being dead.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed a stainless steel bowl, plastic insert pan, and pizza slicer stored as clean soiled with food waste. CDI: Sent to be W/R/S.

6-301.11 Provide soap for handwashing at each handsink. -Pf Observed no soap at hand sink near laundry area. CDI: PIC provided soap.

4-501.11 Maintain equipment in good repair. Observed torn gasket on front reach-in warmer door. REPEAT VIOLATION.

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 inoperable- batteries dead. CDI: PIC provided new batteries.

2-501.11 A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. -Pf Observed no written policy for vomit & diarrhea cleanup. CDI: EHs provided copy via email during inspection.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed low QAC sanitizer at three compartment sink and in red sanitizer buckets- 100ppm. CDI: New solution made- 200ppm. 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed can opener and spoon stored as clean soiled with food waste. CDI: Sent to be re-W/R/S.

4-501.11 Maintain equipment in good repair. Observed torn gasket on front reach-in warmer door.

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 1 box of tomatoes that had white/black build-up on them. CDI-PIC voluntarily discarded. No points taken since this is the first time this has happened,.

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 Observed PIC with a TPHC board and all old times on the board. They did not update the ones for today. They also premark the board for the items generally used and then they put the time next to them. EHS noticed there was no yogurt bag or string cheese marked on the board. PIC was not aware they were supposed to do this. CDI-PIC added yogurt bag and string cheese to procedures and corrected the time to be accurate for today.

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

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 area near ice machine floor drain with significant buildup, in need of cleaning. EHS showed PIC area of concern during inspection.

4-903.11(C ) Single Service and Single Use items shall be kept in the original protective package or stored using other means that protect the item until used. Observed stacks of disposable lunch trays stacked on countertops near service bar area that were upright, not in protective packaging. Ensure these items are inverted or kept in packaging to protect until items are used.

5-205.15 Maintain a plumbing system in good repair. Observed handsink near cold holding units slowly draining. PIC stated facility is aware of issue, was being worked on yesterday and is scheduled to be fully repaired today.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee drinks stored in cold reach in unit with retail product. Ensure employee food is kept in a designated area, away from retail product. EHS suggested labeling these areas “employee food”.

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 a shaker near prep table filled with a white powder without a label.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed sanitizer buckets registering around 50ppm quat sanitizer when tested. CDI- buckets remade to proper concentration during inspection.

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 irreversible temperature indicator for the high temp dish machine during inspection. CDI- EHS discussed new requirement with PIC, provided examples of irreversible temperature indicators and explained that one must be in facility by the next inspection to avoid point deductions. 4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf Observed quat test strips in facility that had expired as of 7/21. Provide a test kit that accurately measures sanitizer concentrations and is not expired as per the manufacturers label.

4-501.11 Maintain equipment in good repair. Observed condensate leak inside walk-in freezer causing large amounts of ice to build-up; condensate leak is also causing door to not open freely due to ice build-up swelling the door. (in need of repair).

NO POINTS DEDUCTED 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 cleaning issues to PHYSICAL FACILITIES. (Observed intake vents inside dry food storage having build-up). In need of cleaning.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf. Observed no paper towel at the two hand sink in the kitchen at the time of inspection. CDI. PIC ordered for some.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P. Observed sanitizer at the 3 comp sink at about 40ppm concentration. CDI. PIC manually added the sanitizer.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed in use wet wiping cloths stored in sanitizer at concentrations of about 30ppm. CDI. PIC replaced the solution.

4-501.11 Maintain equipment in good repair. Observed the dish machine not working in the facility. a technician is working on it right now and will check next time to ensure the machine is working. Also the 3 comp sink will be used for manual washing until the machine is fixed.

4-204.117 Warewashing Machines, Automatic Dispensing of Detergents and Sanitizers - PF. Observed sanitizer machine unable to automatically dispense sanitizer. PIC did manual addings, also said she called the tech and will be back this evening to work on it. and Will be back in 10 days to check on the machine.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf observed no paper towels at the hand sink in near the prep tables. CDI-PIC retrieved paper towels.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed pan of cheese sticks holding a temperature of 118F to 120F in the hot box. CDI- PIC reheated item to 165F.

NO POINTS DEDUCTED 2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed employee coffee thermos stored inside hot box holding unit on top of food pans. Drink removed.

4-601.11 (C ) 4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed non-FCS of equipment with build up in need of cleaning (Large ice build up inside walk-in freezer door in need of removal).

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 cleaning issues to PHYSICAL FACILITIES. (Observed vent inside staff bathroom very dirty in need of cleaning).

Repeat violation. 7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed a bucket of sanitizer with no label. CDI- Bucket was labeled.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed Cesar salads cooling in reach in unit tightly covered. PIC stated salads were placed in unit at 9:30. In walk in cooler observed cooked corn cooling tightly covered. CDI- Through education. Spoke to PIC about keeping foods uncovered during the cooling process and suggested putting items in the walk in cooler instead of reach ins. Items were uncovered and salads were placed inside walk in.

General Comment. 3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed a bucket of sanitizer holding wiping cloths at 50 ppm quat. CDI- Bucket was emptied out and new sanitizer was put in.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed a bucket of sanitizer with no lable. CDI-labeled.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Clean build up in interior of ice machine.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed wrapped cheeseburgers holding in hot hold cabinet below 135F. CDI-reheated to 165F+.

4-501.112 For hot water sanitizing temperatures, mechanical ware washing equipment shall provide a minimum of 180F rinse water for sanitizing. Pf Observed hot water sanitizing dish machine only reaching 144.5F on lollipop thermometer after repeated cycles. Observed wash temperature gauge not reaching proper temp. PIC has put in a work order for repair. Facility only uses single service items and will sanitize multi-use utensils in 3 compartment sink until machine is repaired. REPEAT. VR

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Upon arrival, PIC stated dish machine is down and is scheduled for repair ASAP. Facility is using single service trays and has 3 compartment sink set up correctly with proper concentration of quat sanitizer. VR.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed trays of sausage patties on both sides of serving lines below 135F. CDI-reheated to 165F+.

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 cut watermelon out on TPHC and not marked on TPHC board. CDI-time recorded on board.

5-202.12 Provide at least 100F water at handsinks.-Pf Observed hot water at all handsinks below 100F. Observed range of 82-85F at all handsinks including employee restroom. REPEAT VIOLATION. VERIFICATION REQUIRED.

5-202.12 Provide at least 100F water at handsinks.-Pf Observed all hot water at handsinks measuring below 100F. Observed 86F near dish machine, 81F and 78F at far end of kitchen and in employee restroom. Verification required.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed corn dogs and potato wedges hot holding below 135F. Items were placed out in open containers and not covered on hot hold unit. Drier items such as these tend to cool down more quickly. Don't bring out of hot box until closer to lunch time. CDI-all items reheated.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed employee preparing food without a hair restraint.

4-501.112(A)(2) Provide a minimum of 180F rinse water for sanitization when using the dish machine. -Pf Observed employee running soiled utensils through dish machine before machine had warmed up properly. Utensils were run through when final rinse temperature was 160F. After several run throughs, observed final rinse temperature at 180F+ and thermolabel turning black. CDI-dishes re-washed. 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. Observed heavy build up in interior of ice machine.

4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed table designated for employee drinks with open boxes of single service utensils stored on shelf below.

4-501.112(A)(2) Provide a minimum of 180F rinse water for sanitization when using the dish machine. -Pf EHS put Dish Temp plate thermometer into dish machine and conveyor stopped operating after 5 seconds. PIC unable to get conveyor up and working again. A work order was put in by PIC. Facility does not use re-usable trays and will continue to use foam trays and 3 compartment sink until dish machine is repaired. No active washing taking place during violation.

5-202.12 Provide at least 100F water at handsinks.-Pf Observed hot water at all handsinks registering below 100F after running for several minutes. The highest temperature observed was 90F at far handsink near restroom. Restroom hand sink registered 79F. Verification required.

4-502.11(A) Maintain utensils in good repair. Observed cracked ice paddle.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. Observed mold build up in interior of ice machine. Ice is used for teacher drinks that are paid for.

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 packages of deli meat stored in a container with incorrect date. CDI-correctly labeled.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Clean handsink located at satellite location in cafeteria.

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed uncovered drink stored on prep table where microwave is located. CDI - drink discarded.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed QAC sanitizer spray bottle not labeled in dish area. CDI - sanitizer dumped from that bottle and stored in a labeled spray bottle. 7-207.11 Store labeled, employee medications to prevent contamination. -P Observed a bottle of aspirin stored on prep table where microwave is located. CDI - bottle relocated.

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 side salads on one serving line at 51F. CDI - salads moved to walk-in freezer to cool to 41F before serving.

4-501.114 Maintain sanitizer at correct concentrations. -P. Observed weak quat solution in spray bottles stored. CDI - dumped and refilled with 200ppm quat sanitizer fgrom 3-comp sink. 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Monitor cleaniness of utensils. Observed food debris left on tong. CDI -removed and taken to 3-comp sink for cleaning. 4-501.112(A)(2) Provide a minimum of 180F rinse water for sanitization when using the dish machine. -Pf. Observed high temp dishmachine not sanitizing properly. Observed REHS thermolabel did not turn black. Cafeteria is washing, rinsing, and sanitizing dishes in 3-comp sink and using paper products for students. Use of dish machine was discontinued. CDI - Dish machine company was notified and on site to check dish machine. Dish machine now sanitizing properly and reaching 180F on final rinse.

4-501.15 Operate a warewashing machine in accordance with data plate. Observed wash temperature gauge on dish machine only reaching 140F. Data plate specified that it should reach at least 160F. Dish machine company on site to repair issue. Wash gauge now reaching 160F.

5-501.115 Discard items and litter stored in the waste areas and enclosures as they are not necessary to operation and maintenance. Observed excessive amount of trash/debris next to dumpster. PIC informed me that a neighboring homeowner was remodeling home and dumped debris at dumpster area.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed ice machine interior with mold. CDI - cleaned during inspection. 4-501.112(A)(2) Provide a minimum of 180F rinse water for sanitization when using the dish machine. -Pf Observed high temp dish machine not in use. Cafeteria manager stated that dish machine is not working and not reaching proper final rinse temperature. Only reaching 160F. Called has been placed with maintenance. Verification required to ensure dish machine has been repaired and reaching proper final rinse temperature.

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 salads and other individual salads cooling improperly in clam shell packaging in reach-in cooler at 43-47F. Follow approved TILT procedures and cool salads to 41F before placing in serving line cooler. CDI - transferred to walk-in freezer to quick chill.

4-501.114 Maintain sanitizer at proper conentration. Observed quat sanitizer in spray bottle < 150ppm. CDI, corrected to proper concentration (200ppm) during inspection. 4-601.11 (A) Ensure equipment food contact surfaces are clean to sight and touch. Observed ice machine with slight pink build-up & a few utensils with dried food debris remaining. CDI, ice machine cleaned during inspection & utensils taken to dish pit to be cleaned.

3-602.11 Properly label packaged food items displayed in facility for self-service. Observed self-service items not labeled. CDI, Health Dept. and CMS management addressing labeling deficiencies and procedure adjustments to gain compliance.

3-602.11 Food Labels - PF. Ensure foods packaged in a food establishment and displayed for self-service are properly labeled. Observed grab and go items displayed for self-service without proper label. CDI, Health Dept and CMS management addressing labeling deficiencies and procedure adjustments to gain compliance.

3-305.11 Food Storage-Preventing Contamination from the Premises - C. Observed a few dry storage items wrapped in plastic. Once opened, transfer to a container with lid.

4-903.11 (A), (B) and (D) Equipment, Utensils, Linens and Single-Service and Single-Use Articles-Storing - C. Observed inside top part of mixer with food debris remaining. Mixer cleaned during inspection by employee.

3-501.18 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Disposition. A food shall be discarded if it exceeds the date of 7 days according to temperature. Observed a few items stored in walk-in cooler including black beans, ranch dressing, and bag of spinach that exceeded date. CDI, all items were discarded on site.Observed one pan of sliced deli meats not date marked in walk-in freezer. CDI, date marked on site.

3-602.11 Food Labels. Ensure foods packaged in a food establishment and displayed for self-service are properly labeled. Observed grab and go items displayed for self-service without proper label. CDI, Health Dept and CMS management addressing labeling deficiencies and procedure adjustments to gain compliance.