RANDOLPH MIDDLE SCHOOL LUNCHROOM

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. EHS observed one wet wiping cloth being held outside of sanitizer solution. CDI- Wet cloth was placed in sanitizer. -0-

4-501.11 Maintain equipment in good repair. EHS observed dish machine to be in disrepair. PIC notified EHS upon arrival. Facility was not using the dish machine and is using single service items for lunch and using 3-compartment sink. EHS obsevred the door handle/latch to the walk in cooler in disrepair. EHS advised that door handle should be repaired soon as this could lead to cold holding issues in the future if the door cannot latch properly. -0.5-

7-204.11 Provide sanitizer at correct concentrations, diluting as required.-P EHS observed sanitizer bucket at 500ppm. CDI- PIC instructed employee to remake solution at 200ppm. -1-

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 EHS observed facility had a dented can stored on shelf in dry storage area with other non-dented can. PIC stated that they mark items and hold them for credit. CDI- Dented a was relocated to be held for credit. -0-

6-501.112 Remove dead or trapped birds, insects, rodents, and other pests. Observed pest traps full of insects. Replace. -0-

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wiping cloth stored in sanitizer solution at 100ppm. CDI- Employee replenished the bucket with sanitizer at 150ppm. -0.5-

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no paper towels at hand sink in the dish pit. CDI- PIC replaced paper towels. -1-

5-501.114 Drains in dumpsters and waste containers shall have drain plugs in place. Observed that one of two dumpsters did not have a drain plug. CDI- PIC replaced the drain plug

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 minor food debris in bottom and on doors of hot box. Clean as needed.

6-301.11 Provide soap for handwashing at each handsink. -Pf. Observed hand sink near ice machine without soap. CDI: Soap was placed at the sink.

6-301.14 Post a handwash sign at each handsink. Observed two (2) handwashing sinks (labeled sinks 3 and 7) with no handwashing signage. Per conversation with PIC, painting had recently been performed by maintenance and usual signage was most likely removed by custodian during painting. No other handsink availability violations were observed. CDI - PIC rotated existing extra signage to handwashing areas without signs. EHS provided four (4) handwashing stickers to PIC to be used in the event signs are damaged in future.

4-501.11 Maintain equipment in good repair. Observed high temperature dish machine not reaching final rinse temperature on high temp thermometers after multiple cycles (maximum temperatures were observed as 141.3 via EHS dish plate and 140.3 via PIC high temp probe thermometer). Per conversation with PIC, no sanitizing of dishes had occurred on day of inspection. Until such a time that high temperature dish machine registers a minimum temperature of 160F or higher via an external thermometer, facility shall use 3 compartment sink to wash, rinse, and sanitize dishes. Note: initially observed PIC utilizing pH test strips to calibrate sanitizer for 3 compartment sink. PIC has QAC ppm test strips available; utilize these strips to verify sanitizer solutions are between 200 to 400 ppm prior to sanitizing food contact surfaces.

5-501.114 Drains in dumpsters and waste containers shall have drain plugs in place. Observed rear red dumpster with cracked drain plug. Contact waste management company to replace damaged drain plug.

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Observed hand sink beside hot box blocked with a rolling cart. CDI: PIC relocated cart. 6-301.11 Provide soap for handwashing at each handsink. -Pf. Observed hand sink near dish machine without any soap. CDI: PIC placed soap at hand sink.

2-301.12 (A),(B) Wash hands for at least 20 seconds. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 10 to 15 seconds, rinse, and immediately follow the cleaning procedure with thorough hand drying method (ex. Disposable Paper Towel). -P- Observed employee scrub hands for less than 15 seconds. CDI- Education was provided to employee on how to properly wash hands. After education was provided EHS observed proper hand washing.

4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. - Observed minor dark build up on the inside of the vice machine near the ice shoot. Clean as often as needed to prevent and reduce the build up.

4-501.11 Maintain equipment in good repair. -REPEAT- Observed broken hot box unit in corner of kitchen. NOTE: no point deduction to occur since last inspection dealt with leaking hoses. Also PIC stated CMS will get non functioning equipment this summer. Equipment was not in use and not collecting dirt or debris.

5-202.13 An air gap between the water supply and flood level rim shall be at least twice the diameter of the water supply inlet and not less than 1 inch.-P- Observed ice machine drain pipe in flor drain. A VR will occur within 3 days to ensure pipe is provided with proper air gap.

5-501.115 Discard items and litter stored in the waste areas and enclosures as they are not necessary to operation and maintenance. 5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. - Observed litter and debris on ground of dumpster area. Observed lids and doors open on dumpsters. NOTE: dumpsters are shared with permitted school building.

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 - No written procedures in place for responding to vomit and diarrheal events or kit assembled at time of inspection. Establishment did have an educational poster posted. Since this is the establishment's first inspection since the new food code was adopted, no point deduction. CDI - EHS educated PIC on need for written procedures and kit. EHS provided copies of written procedures and educational poster. Kit will be assembled by next 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 single service articles (serving trays) stored out of their original protective package and not inverted. CDI - PIC educated employees on need for keeping these inverted. All single service articles were inverted.

4-501.11 Maintain equipment in good repair. - Observed leaking hose near dish machine and broken hot box unit in corner of kitchen. Repair, replace, or remove items.

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 chicken not fully reheated to 135F in the ovens. Some locations of the chicken will be reheated correctly while others were not within required temperatures. CDI-The chicken was moved back to the ovens to be reheated.

4-501.11 Maintain equipment in good repair. Observed chicken not evenly reheating in the ovens. It appears the ovens are not circulating properly to allow for all of the product to heat the same way. Needs repair. *Not a repeat violation. Gasket has been repaired from the last inspection.

4-501.11 Maintain equipment in good repair. Observed a damaged gasket to the hot box on serve line 2. Have replaced. REPEAT.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed large roach in dining room near handsink. Informed PIC to call out pest control company to spray again for insects.

4-501.11 Maintain equipment in good repair. COMMENT: Replace the torn gaskets on the L left hot holding cabinet.

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. COMMENT: Replace the lights out in the walk in freezer and the hood.

4-601.11(A) Maintain food contact surafces clean to sight and touch. Observed baffle in ice machine to have slight gelatinous mold in one corner. CDI- cleaned onsite

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wet wiping clothes stored on hand sink and prep counter. CDI- removed to soiled linen 3-304.14 (D) Maintain dry wiping cloths free of visible debris and soil. Maintain sanitizer containers for in-use cloths free of visible debris and soil. Observed excessive soilage in sanitizer bucket. CDI- discarded

3-304.12 Store in-use utensils in a clean, dry place, in food with handles out, in 135F or greater water or in running water which quickly moves food particles to the drain. Observed ice scoops stored atop ice machine.

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 spinach salads and fried rice held greater than 24 hours with no date label. CDI discarded by PIC. 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 chicken in rear reach in held between 41-45 degrees and held greater than 4 days . CDI discarded.

5-202.12 Provide at least 100F water at handsinks. -Pf Observed <100F water at all kitchen handsinks today. Cdi- started working during the inspection and maintanience is looking for a cross connection that may be left on somewhere else in the school.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed some build up in the colander holes on side of both colanders. cdi sent to be washed.

6-202.15 Protect outer openings of establishment from insect or rodent entry. Observed daylight through the back door- provide a closure so pests cannot enter in through this opening(door sweep).

5-501.111 Keep storage areas and bins for waste in good repair. Observed holes in the garbage dumpster.

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. Clean walls at prep stations and clean ceiling light covers.

4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Some build up in the ice machine today.

4-501.11 Maintain equipment in good repair. Torn gasket on the 2 door reach in. Worn knive handles and a few cracked colored plastic trays. Broken black cover to display unit.

5-501.111 Keep storage areas and bins for waste in good repair. Holes in dumpster. Trash around the dumpster area had been picked up and looks good.

4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed a small amount of build up on the ice machine lip.

4-501.11 Maintain equipment in good repair. Observed a gap on the 2 door delfield hotbox.

5-501.115 Discard items and litter stored in the waste areas and enclosures as they are not necessary to operation and maintenance. 5-501.111 Keep storage areas and bins for waste in good repair. Trash all over ground around dumpsters and cardboard dumpster is missing side lid and has holes in it- replace.

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 some dust build up on the dish room ceiling vent and wall. Also, along the wall outside of office.

Observed cheese sticks stored at >45F today- ice added to cheese sticks to get them to fall in temperature quickly. 3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P

Observed beans that were leftovers from from the 17th but they had a date of the 5th- date corrected during inspection,. Observed beans mixed with corn that had been pulled from the freezer the day before but only the open date was recorded on the product- pull from freezer date added to correct. 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 rusted holes in the cardboard dumpster- replace. 5-501.111 Keep storage areas and bins for waste in good repair.

Observed a small amount of dust build up on the hood and on the dish room ceiling. 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 employee food stored over food used for students. Keep employee food stored below all service foods and products. 6-403.11 Designated Areas-Employee Accommodations for eating / drinking/smoking - C

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 employee cleaning while wearing gloves and then handle single service trays. CDI - PIC reviewed when to wash with employee and instructed handwashing. -2-

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 several dented cans on shelf in dry storage with dents present on the seams. CDI - PIC separated these items, but was unaware of where the designated area was in the facility. Remind staff of the proper location. -0-

13-304.12 Store in-use utensils in a clean, dry place, in food with handles out, in 135F or greater water or in running water which quickly moves food particles to the drain. Observed utensils on the counter with debris present. CDI - Utensils cleaned and put in product on return. -0-

6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Observed ceiling tile in cooking area that is absorbent. Replace with cleanable tile. -.5- 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 water stained tiles in dry storage. Repair roof and replace damaged ceiling tiles.

6-501.114 Discard items and litter stored on the premises as they are not necessary to operation and maintenance. Observed ice cream freezer and milk cooler in kitchen near back door at time of inspection. Remove these out of service items from the kitchen. -.5-

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed one handsink with ice from the nurse. Do not dump items in handsink. Observed a front line hand sink with paper towels present in basin and a bottle of water present. CDI - PIC removed items and instructed employee not to use hand sink for anything other than hand washing. -1-

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed pasta hot holding at 118-127F. Hot holding unit was set at 225F. CDI - PIC had employee put pasta in steamer for reheat. -0-

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 TILT board with date marked 08/26/2015. CDI - PIC fixed date and reminded employee to keep proper date on board. -1-

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed food employee with wristwatch on while preparing food. CDI - PIC instructed employee to remove watch. -0-

7-201.11 Store toxic materials to avoid contamination. -P. Bottle of vitamins co-mingled in drawer with facility utensils and thermometers, and single service cups. CDI- bottle removed.

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 . Salads placed in walk in cooler after preparation, tightly covered and stacked during the cooling process. CDI- verbal correction to vent and allow air flow to food product during cooling process.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. One employee with hair restraint on the back side of her head. CDI- verbal correction to wear hair restraint so that it covers the hair.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Cloths being stored in soapy water at prep station near ovens. CDI- verbal corrections to store wiping cloths in sanitizer.

4-903.11 Store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor. Cleaned sifter hanging on hover over prep area. Sifter coming in direct contact with the top of employee's head. CDI- Sifter removed

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Some debris in gaskets of warmer and reach in cooler. CDI- verbal correction to clean.

5-501.16 Provide waste bins in required areas including at handwash sinks. Overturned trash bin at hands, not accessible. CDI- Operator corrected.

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. Three water stained ceiling tiles in dry storage room. Replace tiles.

.2-102.11 PIC demonstrates knowledge by being a certified food protection manager. Observed PIC not certified as Food Protection manager

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf One item, can opener, sticky. Moved to cleaning process.

.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 : Found hummus in walk-in dated November 5. Found salsas in portioned cups dated apparently Sept.18.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf: Observed handsink being used as a dump sink. Ice observed in handsink.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P: Observed hamburgers holding in unit at 125 F. CDI- hamburgers voluntarily discarded.

5-205.11 Using a Handwashing Sink-Operation and Maintenance - PF: Handwashing sinks shall be used for no other purpose than for hand washing. Observed handsink used as a dump sink for excess ice. CDI- discussion and direction to cease using handsink as dump sink.

3-501.17 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Date Marking - PF: Properly date mark ready-to-eat TCS foods with date of preparation or date packages are opened. Observed opened sliced turkey for bag lunches and salads not date marked.

6-403.11 Designated Areas-Employee Accommodations for eating / drinking/smoking - C: Use designated areas for storage of employee food. Found chicken for personal staff use in walk-in cooler. Refrigeration for employee food is provided.

3-602.11 Food Labels - PF: Food packaged in a facility and subsequently offerred for sale shall be labeled with ingredients, sources of allergens, and location of packaging. CMS is in communication with the state to acheive compliance on this issue.

3-304.14 Wiping Cloths, Use Limitation - C: Wet wiping cloths shall be stored in a sanitizer of aaproved concentration between uses. Found buckets with cloths less than 200 ppm quat.

3-501.18 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Disposition: Promptly dispose of TCS foods that exceed the maximum seven day holding time. Observed sliced deli meats date 9/4. CDI- discarded.

3-501.15 Cooling Methods: Cool foods with effective means. Found salads in refrigerator 48-50 F tightly covered that needed to be at 41 F in forty minutes. Salads opened, moved to freezer for quick cooling.

3-602.11 Food Labels: Food that is packaged in a facility and subsequently offered for sale as self-service shall bear a label as to ingredients, allergens, and location of packaging. CMS management is working with Health Dept. to finds ways to comply with this rule.