BARNETTE ELEMENTARY

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 3 dented cans stored with other canned foods for service. CDI: PIC removed cans and separated them to not be used and held for credit.

4-501.11 Maintain equipment in good repair. Observed one hot box not functioning and not in use at this time. PIC stated that there is currently a work order placed for this piece of equipment. Observed small leak occurring at dish machine when it is running. Repair.

3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 41F within 4 hours. -P. Observed closed clamshell containers of Caesar salad (chopped romaine lettuce and cheese) cooling in reach in cooler. Salad had an initial temperature of 45F. After one hour of cooling no temperature decrease was observed. CDI - Clamshell shell containers were opened and moved to walk in cooler to rapidly cool to 41F or less. Caesar salads cooled to 41F by end of inspection. -1.5 points- For more information, please visit: www.meckncgov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Cooling Food Safely https://www.youtube.com/watch?v=P6x8b1ZVOxU .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed chocolate milk in milk cooler cold holding at 45F. All other milk in milk cooler was 38F - 39F. Ambient temperature of milk cooler was 35F. CDI - PIC discarded chocolate milk. -0 point- 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 closed clamshell containers of Caesar salad (chopped romaine and cheese) cooling in reach in cooler. CDI - Clamshell containers were opened and moved to walk in cooler to rapidly cool to 41F or less. PIC has been advised to leave containers of open and cool TCS foods in walk in cooler. -0 points- 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 .

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 use paper plates stored in dry storage without protective covering or wrapping. -0 points-

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed sliding doors open on dumpsters. Keep lids and doors closed when not in use to prevent rodent or insect infestation. 5-501.114 Drains in dumpsters and waste containers shall have drain plugs in place. Observed dumpster missing drain plug. -0 points-

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed 1x of 3 sanitzer buckets at 50 ppm quat, this was the bucket at serving line that was used most frequently. CDI- sanitizer bucket refreshed, at proper concentration now.

4-501.11 Maintain equipment in good repair. Observed broken bottom shelf in walk in cooler on both sides, shelving is being held up by black plastic crates to ensure food is up off the floor at least 6 inches. EHS discussed with PIC, this was proper temporary fix to get food off floor but shelving needs to be replaced/repaired. PIC stated a work order was placed, can no longer get the clips for these shelves. Repair or replace. REPEAT.

5-501.16 (C )Provide waste bins in required areas including at handwash sinks. Observed no waste bin at handsink near dish pit.

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed 1x handsink with ice in basin. Observed employee washing personal cups in handsink during inspection. CDI- education provided, PIC will discuss with staff about not using handsinks for any purposes other than handwashing.

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 watermelon on the floor in walk in cooler. Observed boxes of frozen food on the floor in walk in freezer. Items had been delivered today, need to be put up - off the floor.

4-501.11 Maintain equipment in good repair. Observed 1x hot holding unit not in use, broken according to PIC and unable to get part to fix. Remove or repair. Observed 1x area of shelving in walk in cooler (on right side, toward bottom) that is broken, being held up by milk crates, PIC stated she has put a work order for this shelving to be fixed.

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 gasket on walk in cooler with minor black buildup, in need of cleaning.

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 for high temperature dish machine not working. PIC has called for battery replacement. A verification is scheduled by 3/17/2023 to determine if establishment is in compliance. -0 points-

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 . Observed can opener soiled with old food debris. CDI- Taken back to be cleaned.

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 watermelon at the service line and no time on the TPHC board. Discussion with food handler revealed that the water melon was placed out at 1015AM. CDI - Allowed the PIC to document the time on the board. Ensure all food handlers are aware of this procedure and provide education.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed sanitizer buckets at 100 ppm. CDI - PIC remade the sanitizer.

6-501.113 Store tools such as brooms, mops, and vacuum cleaners in an orderly manner to facilitate cleaning of the storage space and so they do not contaminate other items. Observed mops improperly stored in the mop sink with the mop head up causing contamination to the handle.

4-501.112(A)(2) Provide a minimum of 180F rinse water for sanitization when using the dish machine. -Pf Observed heat sanitizing dishmachine only reaching 154-156F. PIC is contacting for repair maintenance. Verification visit required within 10 days. In the meantime you can run equipment and utensils in dishmachine but will need to set up sanitizing basin at 3-compartment sink and sanitize equipment and utensils there until the dishmachine is repaired.

6-202.15 Protect outer openings of establishment from insect or rodent entry. Observed visible gap and daylight under the back door. PIC stated there is a work order to have this repaired.

4-904.11 Display and handle single-use and single-service articles to prevent contamination. Observed styrofoam trays stored with the food contact surface facing upward at the service line. Invert to prevent contamination.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observe buckets of sanitizer with a very distinct pink color and reading at 600PPM sanitizer. PIC explained they make it themselves and they were told to make it stronger due to Covid. CDI- EHS explained stronger chemicals need to be used for high touch surfaces such as door knobs that are not FCS. PIC re-made sanitizer and it read 300PPM by the end of the inspection.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed chicken sandwiches below 135F in the hot box. PIC explained they had packaged it and put it in there less than 5mins ago. CDI-EHS observed chicken sandwiches being served before 4hr time frame. No points deducted due to the timeframe of packaging.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed mac and cheese HH in a hotbox at 108F. PIC explaiend they had put the food in there at 9:00, and will serve it at 10am and then discard the leftovers. Did not make them reheat due to the time for safety measures.

4-501.11 Maintain equipment in good repair. Observed ice building up on the heating strip in the WIF (walk-in freezer) PIC did not sign due to Covid protocols

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 3 dented cans stored on shelf with other cans in usable stock. CDI: cans were removed. Manager made another "Dented Can" sign to store all dented cans for return to vendor.

7-204.11 Provide sanitizer at correct concentrations, diluting as required.-P Observed sanitizer made at 3 comp. sink reading over 400 ppm quat. CDI - PIC added water to solution to dilute.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed a couple flies in kitchen area.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed sanitizer cloths piled above fill line of sanitizer. CDI - Employee added more sanitizer to bucket to cover cloths.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed food residue on outside of equipment and prep tables throughout kitchen. Increase cleaning frequency.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed sausage holding below 135F at both right and left serving stations. PIC stated they were placed on hot holding lines 10 minutes prior. CDI - Placed items on temporary TPHC. Sausage will be added to TPHC procedures moving forward.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed strawberry milk located in both cold holding units above 41F. PIC stated the units get left open during lunch service. CDI - Milk cartons left to cool in cold holding units with doors 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 mozzerella cheese (DM 2/26) and cheddar/mozzerella mix (DM 2/27) kept in walk in cooler after their time/temperature window has expired. CDI - PIC voluntarily discarded items.

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 scallop potatoes cooling on speed rack covered by large plastic bag. CDI - PIC removed plastic bag to let potatoes cool rapidly.

4-501.112(A)(2) For hot water sanitizing temperatures, mechanical warewashing equipment shall provide a minimum of 180F rinse water for sanitizing. -Pf Observed hot water sanitizing dish machine not sanitizing; thermolabel did not turn color to indicate 160F for food contact surface temperature. The plate simulator thermometer reached 158F at the highest temperature. Advised to repair dish machine. PIC, Mrs. Doris Gathers, called CMS technician on site during inspection. VR -Facility has plastic cutlery and styrofoam plates for serving food. These items are single service and will be discarded in the trash; these items do not have to be washed. The three compartment sink is prepared with a quat solution at 200 ppm for sanitizing trays, utensils, and other cooking equipment.

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 broken soap dispenser for the handsink in the dishpit. Advised to repair.

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 date on TPHC board not been changed since 4/12/18. CDI board corrected.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed utensils with not clean to sight and touch. CDI - removed items from pull out drawer to bring to dish pit.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P REPEAST VIOLATION. Observed all 4 pans of chicken not holding at proper temperature. CDI - removed items to oven to reheat to proper temperature. All chicken is not at proper temperature. Educated to keep the wells in the hot holding unit filled to hold food at proper temperatore. Educated about keeping all food below the fill line in each container. EHS suggested to cook and hold the chicken in the stand up boxes, then move to the hot holding wells once lunch begins to hold at the proper temperature.

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 going onto time control that have not been cooled down to 41F. CDI - educated about proper cooling methods. Educated PIC and food employees about CMS time control procedures. Advised to follow procedures. Advised to use thermometers more often. Items were pulled from refrigeration at 48F; pulled items back to walkin cooler for cooling.

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. Facility is not following CMS time control procedures; all TCS product shall be at 41F or below when being removed from refrigeration and going onto time control. CDI - educated to leave plastic shells open for rapid cooling. Salad was removed from refrigeration at 48F to go onto time control. Pulled item back to walkin cooler for cooling.

4-501.11 Maintain equipment in good repair. Observed torn gasket at the hot holding stand up box closest to the ice machine. Observed light fixture out in the freezer. Advise to repair.

4-701.10 Equipment Food-Contact Surfaces and Utensils shall be sanitized. Observed ice paddles stored in the freezer without plastic wrap covering the ice paddles. CDI - educated to wash, rinse, and sanitize the ice paddles, then wrap in plastic wrap before placing into freezer shelves. Pulled items to clean.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P REPEAT VIOLATION. Observed broccoli out of temperature. Refer to temperature chart. CDI - educated to cook the broccoli last and to store in deeper containers to holding properly in the hot holding wells. CDI - pulled the items to reheat. Broccoli at proper temperature.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf. Observed soapy solutions in red buckets that do not have a label on them. CDI - educated that these items shall have a label on the containers. Labeled the red containers.

4-601.11(C )/4-602.13 Non Food-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Non food contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil or residue. Observed slight build up on the walkin cooler gasket. Advised to keep items clean.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed dirty slicers in the drawer. CDI - pulled item to dish pit for cleaning procedure.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed broccoli out of temperature on the hot line. Refer to temperature chart. CDI - educated to turn up the heating element for the hot holding line. Reheated product in steamer to 170F.

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 product in the walkin cooler cooling in plastic shell with the shells closed (boiled egg). Refer to temperature chart. TPHC procedures states that product shall reach 41F and below before being placed on time control. CDI - educated PIC and food employees to prepare product, and cool down in freezer to rapidly cool down before product being placed on time control. Product has been cooled to proper temperature.

2-301.12C To avoid recontaminating their hands, food employees may use disposable paper towels or similar clean barrier when touching surfaces such as manually operating handsink faucets or touching the handle of a door. Observed food employee recontaminate hands by bare hand contacting sink when turning the sink off. CDI - educated to turn sink off with a papertowel to prevent recontamination.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed one fly in the kitchen by the back spray arm/prep sink area. Advised to prevent flies from entering kitchen.

4-903.11(C) Single-service and single-use articles shall be stored in a clean dry location, 6 inches above the floor, and where they are not exposed to splash, dust, or other contamination. Observed single service food trays in dry storage not protected from contamination. CDI - EHS educated to store items covered in plastic wrap that it get delivered in; covered the trays.

4-601.11(C )/4-602.13 Non Food-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Non food contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil or residue. Observed build up on the gasket to walkin cooler. Observed rusty rack in the back left corner of the dry storage. Observed food tray stored as clean with food debris on non-food contact surface of tray. Advised to spend more time during the wash and rinse procedure or to use spray arm before sending items through dish machine.

4-501.114 Maintain sanitizer at correct concentrations. -P Observed quat sanitizer at the 3 comp sink at 100 ppm. CDI - added more quat concentrate to the solution to create a 200 ppm solution. Advised to create new solution more often. Read the chemical label; product label states that 200 ppm is active for food contact surfaces sanitizer.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed cheese dippers sticks below 135F. Refer to temperature chart. CDI - advised to reheat properly, use thermometers more, check equipment and product in the hot holding units.

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 diced tomato in cooling phase tightly sealed in refrigerator. CDI - educated that in cooling phase, rapid cooling happens when product is vented to allow heat transfer. REPEAT VIOLATION.

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 sanitizer bucket with rag not stored in the bucket. Observed sanitizer rag at 100 ppm. CDI - placed rag in the bucket; advised to change solution out more often.

4-601.11(C )/4-602.13 Non Food-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Non food contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil or residue. Observed rusted racks in the back left of the dry storage.

2-401.11(B) A food employee shall store their beverage to prevent contamination of their hands, exposed food, utensils, equipment, and single-use articles. Observed employee drinks stored above container lids and next to other utensils in the dish room. Advised to store drinks in a location to prevent contamination.

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 salads and parfait in the walkin cooler in the cooling phase with lids tightly covering product, not allowing product to rapidly cool. CDI - educated that plastic is an insulator, especially with a tight lid; cool product down in the walkin cooler uncovered. Uncovered products.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed flies in the kitchen. Advised to use safe pest management methods to control pests.

3-304.14(E) Store sanitizer containers used for wet wiping cloths off the floor. Observed sanitizer bucket stored on the floor. CDI - advised to store the bucket off of the floor.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed nuggets hot holding at 105F. CDI - educated about importance of hot holding at proper temperatures and placed product under proper hot holdig conditions.

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 Observed deli meats in the walkin cooler not date marked properly. CDI - educated about proper date marking procedures for commercially packaged products and advised to put label on product. 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 hummus in the walkin cooler that has exceed time/temperature criteria. CDI - discarded product and educated about proper cold holding time/temperature criteria.

4-601.11(C )/4-602.13 Non Food-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Non food contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil or residue. Observed pink and black build up on the walkin cooler gasket.

6-202.14 A toilet room on the premises shall be completely enclosed and provided with a tight-fitting and self-closing door. REPEAT VIOLATION. Observed that this facility has still not fixed the bathroom door; bathroom door is not self-closing.

6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. REPEAT VIOLATION. Observed that the facility has not fixed the grout in between the tile; not easily cleanable.

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 REPEAT VIOLATION. Observed salads in walkin cooler cooling down with plastic shell lid closed over product. CDI - educated about cooling product down quickly and to leave the plastic shell lid open for the products to cool down.

6-202.14 A toilet room on the premises shall be completely enclosed and provided with a tight-fitting and self-closing door. REPEAT VIOLATION. Observed the bathroom door on the premises not have a self closing door. PIC states there is a work order already in place, but has not been fixed yet.

6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. REPEAT VIOLATION. Observed grout tearing away from inbetween tiles hroughout the entire kitchen. PIC statets there has been a work order sent in the to fix the grout

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 salads in the walkin cooler in the plastic shell containers and the containers were closed. The salad was at 52 degrees. CDI - opened up the shell containers to allow product to cool down quickly.

4-501.11 Maintain equipment in good repair. Observed handsinks in the establishment dripping from the p-traps underneath the sink.

6-202.14 A toilet room on the premises shall be completely enclosed and provided with a tight-fitting and self-closing door. Observed the employee bathroom's door is not a self closing door.

6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Observed that the kitchen floor is not smooth and easily cleanable; the grout in between the tiles is chipping away and employees/PIC state that the grout that is currently there is the wrong material because daily activities such as mopping will make the grout chip away.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed numerous utensils stored clean with old food debris stuck to surfaces. CDI utensils pulled and placed into dirty dish pit.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed a couple flies in kitchen.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed rust on faucet at three compartment sink and rust on some equipment and around floor drains.

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

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Clean caulking/seal on wall around spray arm at dish machine.

4-501.112(A)(2) Provide a minimum of 180F rinse water for sanitization when using the dish machine. -Pf Observed hot water dish machine final rinse temperature registering on lollipop thermometer to be 151F. Thermolabel also used with no indication of reaching correct final rinse temperature either. Gauges on dish machine indicate final rinse temperature to be around 195F. According to data plate, wash temperature should be around 160F but is only reaching 130F according to gauge. Facility will use disposable trays until dish machine is repaired.VR.

5-103.11(B) Provide sufficient hot water to meet the peak hot water demands.-Pf Observed hot water in hand sinks not able to maintain 100F. Observed fluctuations in hand sink in restroom from 100F to 70F within 5 seconds and unable to maintain constant temperature of at least 100F. Also observed hot water dish machine not reaching correct final rinse temperature which may correlate to water issue at hand sinks. VR.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed one sink without paper towels. CDI-paper towels provided.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed mouse droppings in dry storage. PIC sent email to pest control company to schedule a visit.

4-903.11 Store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor. Observed chill stick stored in direct contact with shelving in freezer. Store on clean surface. Also observed box of single service items stored on floor of dry storage.

Follow proper procedures for TPHC (Time as public health control) (3-501.19) Observed two taco salads out on line but no time labeled on board for TPHC use. CDI-time labeled on board.

Food packaged by facility shall be properly labeled. (3-602.11) Observed items packaged by facility out for customer self service without any labels. CDI-Health Dept and CMS management addressing labeling deficiencies and procedure adjustments to gain compliance.

Use proper cooling methods. (3-501.15) Observed salads stored in plastic clamshells and stacked in deep portions in walk in cooler. To ensure all individual salads are cooled properly, do not stack salads and leave lids open to cool quickly. CDI-salads unstacked and put into freezer to cool rapidly.

Properly label chemicals. Observed bottle with incorrect label of sanitizer containing heavy duty cleaner.

Linens may only be laundered in a mechanical dishwasher, sink designated only for laundering wiping cloths, or a warewashing or food preparation sink that has been cleaned and sanitized. Observed employee cleaning/rinsing rag in hand sink.