MALLARD CREEK HIGH SCHOOL CAFETERIA

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed food employee without beard guard. CDI - employee put on beard guard

5-205.15 Maintain a plumbing system in good repair. Observed hand sink by dry storage out of order. PIC stated it has been broken for months and there is a maintenance order for repair. Repair.

2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF For more information on employee health policy please visit: http://meck.co/FoodSafety Observed no EH policy with "big 6" illnesses listed. CDI: Education provided and PIC made aware of changes due to 2017 Food Code implementation.

2-501.11 A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. -Pf For more information please visit: http://meck.co/FoodSafety Observed no written policy for vomit & diarrhea cleanup. CDI: Education provided and PIC made aware of changes due to 2017 Food Code implementation.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed two bags of shredded cheese and one box of sliced cheese being held above 41F in refrigerator. Products with various prep dates. Ambient temp of unit 44F. PIC stated facility has had issues with door sealing completely upon closing. CDI: PIC voluntarily discarded product and submitted work order. Facility will use one of several other refrigeration units until repaired.

4-501.11 Maintain equipment in good repair. Observed refrigerator unable to properly hold TCS foods at or below 41F. See violation #20 for details.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed a tray of salads in the reach in unit with a temperature above 41F. PIC stated that salads were from yesterday (1/14). CDI- PIC voluntarily discarded salads.

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 individual containers of salads with tight lids being chilled in fridge unit to be held using TPHC, still at 45-46 degrees approx. 10 min. before needing to be served. If salads do not chill to 41 degrees before holding with TPHC it is a violation of TPHC procedures as well. CDI- PIC had salads moved to walk in cooler and opened the containers, salads observed chilled to 41 and below so they could be held on service line with TPHC procedure.

4-501.11 Maintain equipment in good repair. Observed one milk box with a broken/ separating door, needing repair/ replacing.

5-205.15 Maintain a plumbing system in good repair. Observed an out of order handwash sink in kitchen needing repair, workers using adjacent handwash sink 15 ft away. PIC has already requested service on sink.

6-301.11 Provide soap for handwashing at each handsink. -Pf Foam soap dispenser at kitchen handsink not working properly, soap not sudsing up, not being an effective cleanser. PIC placed a pump soap at sink until dispener can be repaired/ replaced.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed a pan of chicken fingers in hot box and pans of chicken fingers and french fries at service line all at 115-122 degrees at same service line. PIC observed the heat lamps had not been turned on above food wells and foods had been left out on hot line approx. more than 30 min. before first service. CDI- Items reheated above 165 in oven and placed back into hot holding. PIC said they will revise procedure to ensure foods are not set out too early to be able to hot hold properly before first service.

3-701.11 Discarding or Reconditioning Unsafe, Adulterated, or Contaminated Food - P Observed non date marked ham sandwiches in fridge unit that PIC said were for disposal. Be sure food for disposal is separated and marked for disposal or is disposed of. CDI- Sandwiches disposed of.

3-403.11 Reheat all TCS foods to 165F within 2 hours if food is to be hot held until service. -P Observed 3 pans of lo mein (veggies and noodles) that were between 117-133 in three different hot boxes. Recipe requires this item to be rehated to 165 min. after assembling with pre-cooked ingredients. Appears lo mein did not reach 165 uniformally throughout the pans during reheating. CDI- Lo mein reheated to 165 min. and placed in hot holding. 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 one pan of mashed potatoes that had heated in steamer unit at 129 degrees, appears had not reached min. 135 heating temp. CDI- Mashed potatoes reheated above 135 for proper hot holding.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed milks at 44 degrees, held in a milk box that had been un-plugged and air temp was 59 inside. CDI- Milk box changed out for proper working milk box to chill milks back to 41. As cold holding requirement changed to 41 degrees 1/1/19, and milk was min. 45 degrees, no points deducted.

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 worker writing food items on TPHC board but did not put times on the TPHC board per procedure. CDI- Times placed on TPHC board.

4-501.11 Maintain equipment in good repair. Appears one milk box has been freezing up and not operating properly. CDI- PIC traded out milk box for proper working milk box during inspection. Have malfunctioning milk box repaired or replaced.

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed employee bottle drink stored above RTE foods in walk in cooler. CDI- Drink stored on bottom shelf designated for personal items.

3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P Observed box of un-washed cucumbers stored above RTE cheese and shredded carrots in walk in cooler. CDI- Un-washed produce stored separate on bottom shelf.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee personal lunches and misc. items stored above cafeteria food in walk in cooler. CDI- Personal items stored separate on designated bottom shelf.

6-301.14 Post a handwash sign at each handsink. Observed no handwash sign at satellite service line. CDI- Sign provided.

3-701.11 Discarding or Reconditioning Unsafe, Adulterated, or Contaminated Food - P Observed small container of left over sliced ham in walk in cooler not date marked, was not intended to be sold. CDI- PIC voluntarily disposed of ham.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed in use wiping cloths in quat sanitizer water below 150 ppm. CDI- Sanitizer buckets replaced at proper strength.

4-203.13 Pressure Measuring Devices, Mechanical Warewashing Equipment - C Observed pressure guage on dish machine not registering accurately, needs service.

6-501.19 Closing Toilet Room Doors - C Restroom doors need to self close, observed no self closing device on employee restroom door.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf - Observed a trash can blocking hand sink #4 by the 3 compartment sink. CDI - trash can was removed.

General comment 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 2 dented cans stored on the shelves in the dry storage room. CDI - cans were removed and placed with the other dented cans to be discarded or returned for credit.

Repeat violation 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 with the lids on and a bowl of spinach cooling while tightly covered with saran wrap. CDI - lids on the salads were opened and the saran wrap was removed from the spinach.

3-304.14 Wiping Cloths, Use Limitation - C - Observed 3 QUAT sanitizer buckets at 50 ppm.

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 bag of cheese cooling while tightly tied up in the walk in cooler. CDI - explained proper cooling methods. Bag was untied to facilitate cooling.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. - Observed a wet wiping cloth stored on a chef's cart.

General comment 4-501.11 Maintain equipment in good repair. - Observed a small split on the gasket on the hot hold unit by handsink #3.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf - Observed 3 employees using soapy water to clean, but the buckets were labeled sanitizer. Label buckets correctly.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed burger patties and green beans holding below 135 F in hot boxes. Temperature violation included multiple trays of burgers. CDI- All items were reheated to 165 F or above.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed buckets of sanitizer throughout kitchen without sanitizer label. CDI- Instruction provided to label buckets.

4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf Observed employee using dial stem thermometer to check temperatures during inspection. When dial stem thermometer was checked with EHS's thermometer, dial stem was found to be inaccurate. Thin probe thermometers are available in kitchen, however there are a limited supply. Thin probe thermometers should be used at all times.

4-501.11 Maintain equipment in good repair. Observed walk in external temperature gauge to be at 54 F. Food temperature was right at 45 F. EHS thermometer checked ambient air temperature to be 49 F. CDI- Technician was called to correct problem. 2 fan motors were broken and were replaced.

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

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed personal employee food stored above cafeteria food in reach in cooler. Store personal food below food used for cafeteria.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed 2 small pans of ground beef in hot box below 135 F ( See temp chart). It was noted one hot box unit had been turned down to 99 F. CDI- Items were reheated and hot box was returned to proper temperature.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed wet wiping cloths on prep counters. Hold in sanitizer.

.4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed dried food residue on can opener. Observed grease residue on pizza slicer utensil. CDI by wash, rinse, and sanitize.

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 shleving units.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed dumpster doors left open. 5-501.115 Discard items and litter stored in the waste areas. Observed trash on the ground around garbage dumpster.

4-602.11 (E) (4) - Equipment such as ice machines shall be cleaned at a frequency to preclude accumulation of soil or mold. Observed ice machine to have minor pink build up illuminating. Clean ice machine.

3-501.16 (A) (1) - TCS foods shall be held at 135F or greater for hot holding. Observed, chicken tenders at serving line 6 and in hot box of main serving line to be under 135F. CDI - items were reheated to above 165F

3-501.19 (B) (1) - Foods being held on time control must have an initial temperature of 41F or less. Observed salads and cut melons to have an initial temperature of above 41F. CDI - items not 41F or below were put in walk-in for rapid cool down. Re-checked temps - salads at correct temps. were placed on time.

4-602.13 - Non-food contact surfaces shall be cleaned at a frequency to avoid soil and dust build up. Observed wire storage cage by dishwasher to have dust build up. Clean non-food contact surfaces.

501.19 - Toilet room doors shall be kept closed. Observed bathroom door to be open and not self closing. Keep door closed.

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 diced tomatoes stored inside the walk in cooler dated 12/4/14. CDI by voluntary disposal.

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 condiment cups of sour cream stored out on the serving line out of temperature control with out a begin time being recorded on the TPHC (TILT) board. According to TILT paperwork it is listed as a TILT cold condiment. CDI by voluntary disposal.

3-304.14(E) Store sanitizer containers used for wet wiping cloths off the floor. Observed 2 sanitizer buckets stored on the floor of the front line and satellite serving area.

4-101.11 Food contact surfaces shall be made of safe materials. No odor, color or taste can migrate during multi-use. Materials shall be smooth, cleanable, durable and nonabsorbent. Replace any cracked plastic container lids.

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 peeling paint on the wall near air drying shelving.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. Observed two hand sinks without paper towels. PIC restocked towels.

5-501.115 Maintaining Refuse Areas and Enclosures - Observed a small amount of debris on the ground around the dumpster.5-501.113 Covering Receptacles - Observed dumpster lid open during inspection.

6-303.11 Intensity-Lighting - Observed a light out in the walk-in cooler.

3-501.17 Date label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. Observed hummus container not date marked. PIC dated product.3-501.18 Discard the food requiring date labels once time/temperature window has expired or if it is not labeled. Observed pan of yogurt dated 5-14-14 which was discarded.

3-602.11 Food Labels - Observed no labels on grab and go salads and fruit cups. Health Dept. and CMS management addressing labeling deficiencies and procedure adjustments to gain compliance.

4-501.11 Good Repair and Proper Adjustment-Equipment - Observed hand sink outside dry storage room not tight to the wall. Tighten loose sink.

2-401.11 Eating, Drinking, or Using Tobacco - C Store employee drinks properly. Observed 2 drinks stored on prep tables next to food and clean equipment. Drinks moved to approved storage area.

4-601.11 (A) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils - P Keep interior of ice machine clean. Observed slight build up around the interior chute. Cleaned during inspection with a sanitizer cloth.

3-501.17 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Date Marking - PF Date mark open TCS food held more than 24 hours. Observed deli ham and turkey not dated from yesterday in the walk-in cooler. Items dated during inspection and put in the freezer.

6-201.12 Floors, Walls, and Ceilings, Utility Lines - C Remove electrical box sticking up from the floor covered by orange cone and 5 gallon bucket near locker room entrance where floor mixer was removed.

Maintain all hot foods at 135F and above. Observed baked chicken on the cook line at 121-130F. Product was removed and properly reheated to 195F.

Properly label all packaged self service products. Observed salads packaged for self service without labels. Future guidance to be provided (Health Dept and CMS management addressing labeling deficiencies and procedure adjustments to gain compliance).

Store all wiping cloths in sanitizer in between uses. Observed 2 wiping cloths improperly stored.

Properly clean and sanitize all equipment. Observed food debris left on a non food contact component on the slicer.