JV WASHAM ELEMENTARY LUNCHROOM

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Observed a milk cooler in the dish room (for cleaning) blocking the hand sink. CDI - Cooler was moved.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed 93 degree marinara cups stored on top of the service line. CDI - Items were placed on 4 hour TPHC board for the time they were removed from temperature control.

7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P Observed two spray bottles of chemicals stored above paper towels in the employee restroom. CDI - Chemicals were removed.

5-501.114 Drains in dumpsters and waste containers shall have drain plugs in place. Observed a missing drain plug for the red dumpster.

3-202.15 Food packaging must be in good condition, intact and protect the food inside. Pf Observed one dented can in dry storage. CDI - Item was removed to be returned to the supplier.

4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed microbial growth inside of the ice machine flap.

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 on the floor of the walk-in freezer. Items were delivered this morning.

5-501.15 Provide dumpster, waste containers that are of sound construction. 5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed one open dumpster door and a dented, rusted out corner of the left side dumpster.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed two cell phones stored on top of cooking equipment and prep surfaces.

3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. Observed unwashed tomatoes and potatoes stored above juice boxes.

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 no time label for 12/18/25 yogurt bags and sandwich toppings. CDI - White board was not updated for today when items were taken out of cold hold. Employee corrected during inspection.

4-904.11 (A) Display and handle single-use and single-service articles and cleaned and sanitized utensils to prevent contamination. Observed open-faced trays on the service line.

5-202.12 Provide at least 100F water at handsinks. Observed no hot water for all hand sinks. All prep sinks and dish machine have hot water.

3-202.15 Food packaging must be in good condition, intact and protect the food inside. Pf Observed one dented can in dry storage. CDI - Manager removed item to be returned to the supplier.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed two spray bottles of chemical without the labels worn off. CDI - Manager labeled during inspection.

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

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 gaskets on cold holding unit behind service bar with black buildup, in need of cleaning. REPEAT.

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

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 opened employee drink stored on prep surface during inspection. CDI- drink moved.

4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed interior white baffle wall of ice machine with minor pink buildup, in need of cleaning.

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 gaskets on cold holding reach in units with black buildup, in need of cleaning.

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 mixed in with other canned goods, not in separate designated area. CDI- can removed, set aside for return.

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 gaskets on front line reach in units with minor black buildup, in need of cleaning.

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 an max/min thermometer.-P. For more information please visit: http://meck.co/FoodSafety or view our training video at the following weblink: Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 . Observed high temperature dish machine registering at 150-155F when tested. PIC stated that machine typically takes 5-6 runs to get to proper temperature. EHS and PIC ran over 10 cycles of dish machine, did not reach 160F surface temperature. PIC called for machine to be serviced, facility will use 3 compartment sink for sanitization until machine temperature is fixed. VR by 4-9-22 to ensure machine is properly sanitizing.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed sanitizer bucket registering at 50ppm quat sanitzer when tested. CDI- bucket remade during inspection. Note: this was the only sanitizer bucket at improper concentration.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed the top lids on dumpster and recycling dumpster open during inspection.

2-201.11 (A), B), (C), and (E) Responsibility of Permit Holder, Person in Charge and Conditional Employees. Observed current EHP does not mention to report jaundice to the Health Department. CDI: educated PIC and gave updated Employee Health acknowledgment form to properly inform employees.

4-302.13 Temperature Measuring Devices, Manual Warewashing. Establishment uses hot water as the sanitization methods in their mechanical warewashing operation and they do not have an irreversible registering temperature indicator. CDI - Educated the PIC on appropriate equipment that they must provide in order to comply.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed a rolling cart used for single service items stored directly in front of a handsink at the hot bar service area. CDI- rolling cart moved out of the way, EHS explained need for access to handsink at all times.

4-501.11 Maintain equipment in good repair. Observed gaskets on the reach in cooler behind hot bar service area beginning to rip and peel. Repair or replace.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed black buildup on gaskets on the reach in cooler behind the hot bar service area.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed dumpster lid and recycling receptacle open during inspection.

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 burgers and fries in the WI without date marks. CDI. PIC date marked. REPEAT. ***All other food was well date marked.

General Comment. 3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed pans of cesar salads above 41F. Ambient air temperature of reach in cooler was 67F while taking temperatures. PIC stated employees have this unit open consistently which is the cause to the rising temperature. Towards end of inspection ambient air went down to 47F. CDI- Salads were voluntarily discarded. Suggested that PIC call mainteance to come look/repair cooler. *Compliance visit will be made within 10 days to ensure cooler is holding foods at the proper temperature*

Repeat Violation-1.5 pts- 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 cesar salads made yesterday morning not date marked. CDI- Salads will be used today, informed PIC any salads not used today will need to be date marked for yesterday.

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 burgers on counter with temperatures ranging from 90-120F. Food employee stated burgers had not been sitting out for too long. CDI- Burgers were reheated to 165F and above.

Repeat Violation. 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 hoagies and cesar salads made yesterday morning not date marked. CDI- Items were date marked.

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 ceasar salads out on time control but time not recorded on TPHC board. CDI-time written on board.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed chemical bottle with label of food service sanitizer and also a label of bleach water. Chlorine measured above 200ppm. CDI-contents of bottle discarded.

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

7-204.11 Provide sanitizer at correct concentrations, diluting as required.-P Observed a bottle labeled "Ready to use Food service sanitizer" registering above 200ppm chlorine and bleaching test strip. CDI-removed from service.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed hot dogs in buns stored below 135F. CDI-reheated to 165F+.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed items held in two door reach in Delfield salad cooler holding above 45F. Temperature gauge on cooler reading 56F. See temperature chart. Temperature of cooler not checked today and some items such as cooked chicken were held overnight in cooler. CDI-TCS items held overnight in cooler discarded. Cooler will not be used until repaired.

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 using TPHC not labeled on TILT board with time. CDI-watermelon added to TILT board.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed bucket of quat sanitizer reading slightly above 0ppm.

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 pan of lettuce dated 14 days prior and a pan of salsa dated February 2. CDI-items discarded.

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 not segregated for return. CDI-item taken out of service.

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

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed tator tots and chicken sandwiches holding hot 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 salads using TPHC and time not recorded on TPHC board. CDI-time recorded.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed food debris build up on several scoops. CDI-taken to be re-washed. Observed build up in interior of ice machine. PIC stated ice is put out for teachers consumption at no charge.

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 board used to record times for TPHC with incorrect date of 9/15 for all items. CDI-date corrected. Also observed salads with chicken at 48F cooling in holding unit at front line. According to TPHC procedures, items must be cooled to 41F prior to putting out on line. CDI-salads placed into freezer to rapidly chill to 41F.

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 closed clamshell containers in holding unit at 48F prior to being put out on TPHC. Cool salads in walk in cooler to 41F. CDI-salads put into walk in cooler.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed dust build up on fans and crumb debris on shelving in dry storage.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf No paper towels available at handsink. CDI-paper towels refilled. 5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed teachers filling cups with water in handsink in kitchen. CDI-EHS spoke with PIC about not allowing unauthorized persons in kitchen as handsink is being used improperly.

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 items on TPHC not recorded on board facility uses to record times. CDI-times written down for items put out on line.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed mouse trap with molded food.

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 a pan of grilled chicken cooling and tightly covered. CDI-pan uncovered. Also observed a salad containing same grilled chicken cooling in holding unit in plastic clamshell and above 45F. CDI-pans opened to vent and placed in walk in cooler to cool rapidly to 41F before being placed on TPHC.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed trays stacked while wet.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed dust build-up on all fans in kitchen. General Comment: Remove or store away all equipment that is not being used. Observed various equipment items stored in corner of kitchen that is not being used and causing clutter

7-201.11 Store toxic materials to avoid contamination. -P Observed bleach spray bottle used for cleaning stored on shelf above 3 comp sink. PIC informed me that bottle was used for after school and should not be stored there. CDI - bottle was relocated to chemical storage.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed dust build-up on all fans in kitchen. General Comment: Remove or store away all equipment that is not being used. Observed various equipment items stored in corner of kitchen that is not being used and causing clutter.

7-204.11 Provide sanitizer at correct concentrations, diluting as required.-P. Observed quat sanitizer in red bucket on serving line too strong for FCS (food contact surfaces). Concentration well above 400ppm. CDI - by diluting to proper concentration.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed pink mold on interior of ice machine deflector. Ice not used for consumption by students - considered NFCS. (Cleaned during inspection)

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 incomplete copies of procedures provided for all items on Time as a Public Health Control (TPHC). CDI - copies obtained from another school by cafeteria manager during inspection.

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 cold salads, melons, and veggies in reach-in cooler on serving line at 43-45F. Ensure all cold salads are cooled down to 41F per TPHC form before placing in serving line cooler. CDI - all salads placed in walk-in freezer for about 5 minutes to quick chill. Temped out to 37F.

4-601.11 (A) Ensure equipment food contact surfaces and utensils are clean to sight and touch. Observed scoops stored in drawer with dried food debris remaining. Observed mixer stored as clean with food debris remaining. CDI, scoops taken back to dish pit to be cleaned. Mixer is to be cleaned today.

3-602.11 Ensure foods packaged in a food establishment and displayed for self-service are properly labeled. Observed no labeling in place for grab and go items. CDI, Health Dept. and CMS management addressing labeling deficiencies and procedure adjustments to gain compliance.

4-601.11 (A) Ensure equipment food contact surfaces and utensils are clean to sight and touch. Observed ice machine deflector with microbial growth present. CDI, cleaned and sanitized by cafeteria manager during inspection.

3-602.11 Ensure foods packaged in a food establishment and sold for self service are properly labeled with name, ingredients, address, net wt./quantity and allergen information. Observed no labeling in place for grab and go items. CDI, Health Dept. and CMS management addressing labeling deficiencies and procedure adjustments to gain compliance.

5-202.12 Handwashing Sinks, Installation. Provide water at handsinks at least 100F through a mixing valve or combination faucet. Observed several handsinks in the ktichen and serving line only reaching about 80F. Only one handsink in the kitchen close to the ice machine reaching 102F. Verfification visit is needed to ensure water reaches at least 100F.

3-602.11 Food Labels. Observed no labeling in place for grab and go items. CDI, Health Dept and CMS management addressing labeling deficiencies and procedure adjustments to gain compliance.

3-304.14 Wiping Cloths, Use Limitation. Observed sanitizer bucket with wiping cloths in it stored on the floor on serving line. Bucket removed off of floor during inspection.

3-304.12 In-Use Utensils, Between-Use Storage. Observed thermometer probe stored in container with sanitizer. Observed small condiment cup stored in crutons in dry storage area. Use handled utensils for food items. Store utensils in water of a least 135F.