BEREWICK ELEMENTARY SCHOOL LUNCHROOM

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 rinse hands for less than 10 seconds and then use bare hands to turn off the faucet. -CDI- EHS educated staff on proper hand washing procedures. (2 pts) For more information on handwashing, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training video at the following web link, https://youtu.be/BH6CLGrH10M .

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed slight debris build up on the deli slicer. PIC stated that it is never used. Increase cleaning frequency of the deli slicer or have it removed from the premises to avoid build up of debris. (0 pts) For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation 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 .

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it has not been labeled, or if the label is incorrect. -P The PIC should train and assign staff to monitor date marking to prevent the use of food products that are no longer in compliance with 3-501.17 (A), (B), or (C) Observed salads in a RIC and an opened bag of chopped lettuce that had not been date marked. PIC stated that the items were prepared/opened on Friday 09/05. -CDI- PIC correctly date marked the necessary items. Facility was allowed to keep the food products. (1.5 pts) 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 Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P - Observed 3 pinwheels containing spinach and cheese in the hotbox at temperatures of 106-108F. Employee stated she had put them in there before they will put it in the oven 2 hours later. Employee was unaware of the time she had placed them into the hotbox. CDI - Pinwheels voluntarily discarded. 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 .

4-502.11(A) Maintain utensils in good repair. - Observed multiple sheet pans with the ink/dye from the labels and nutritional facts of food packaging stained directly onto the sheet pans. Dye/ink did not come off to touch. Facility must scrub the dye out of the pans or replace them to prevent the potential of the ink/dye leeching back into food that is cooked on the contaminated sheet pans.

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 the gaskets to the WIF door and the 2 door RIC to have an accumulation of grime.

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 the floor in the WIF to have a light accumulation of food debris and packaging below the storage racks.

6-301.11 Provide soap for handwashing at each handsink. -Pf Observed broken soap dispenser at first hand sink in back kitchen area. CDI- PIC brings new soap container to hand sink. (-1)

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed quat in wiping cloth buckets above 500PPM. CDI- PIC will dilute quat to within 200-400PPM range going forward. (-0)

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed blade on table top can opener encrusted with food debris. CDI- Can opener rewashed and sanitized in hot dish machine. 4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed quat sanitizer at 100PPM in sanitize basin of 3 comp sink. CDI- sanitizer basin refilled to 200PPM quat as required by manufacturer label. (-1.5) For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg and How to Test Sanitizer https://youtu.be/y0SjmnabFaY

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed several milk cartons in front milk cooler at 44F-45F. CDI- EHS observed milks had been temped at 30F this am; PIC places them on TPHC board and will replace with milks at front cooler with supply from WIC every four hours. Work order for milk cooler called in by PIC. (-1.5)

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed soap in clean squirt bottle at warewashing machine without label. CDI- PIC labels soap. (-0)

4-801.11 Clean linens shall be free from food residue and other matter. Observed severe rust and deterioration to washing machine for laundering of wiping cloths onsite, in use at time of inspection. Rusted metal is at high risk of flaking onto laundered items and contaminating machine water. (-.05)

4-501.11 Maintain equipment in good repair. Milk cooler observed unable to maintain milks at 41F. PIC calls in work order for cooler, milks being held temporarily on TPHC. (-0)

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 batteries inside max registering thermometer in warewashing area. 10 day VR required. (-0)

6-501.114 Discard items and litter stored on the premises as they are not necessary to operation and maintenance. Observed meat slicer with many office supplies stored on top. Slicer is not in use at the facility and should be removed from the premises at earliest opportunity. (-0)

7-204.11 Provide sanitizer at correct concentrations, diluting as required. -P. Observed quat sanitizer in spray bottle >400 ppm. CDI - PIC emptied bottle.

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. A wet rag was laying on handsink. CDI - Removed, handsink cleaned.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Watermelon recorded at 42F. CDI - Placed on TPHC. 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 Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

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 sticker/tape adhesive an residue on the food contact surface of pans that were stored as clean. CDI - PIC removed pans with sticker residue to be properly cleaned.

4-302.13 Temperature Measuring Devices, Manual Warewashing. Establishment uses hot water as the sanitization method 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.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-P Observed container of chlorine sanitizer that was not labeled “Chlorine” since the facility is using two different sanitizers. CDI- PIC labeled container “Chlorine Sanitizer”.

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. Cleanest from walls near serving lines.

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. Slight dust present on wall above hot-holding unit in kitchen area.

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. Remove dust on a/c vent screen and ceiling tiles above serving line and dish room.

4-501.11 Maintain equipment in good repair. Observed rust on mixing wand of floor mixer on cookline (close to ice machine). Observed rust in prep sink used to store bucket of sanitizer water (close to office). Mixers are not used. Suggest covering or removing.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed containers of tossed salad that were stored above 41 F. Employee stated that the salads were made yesterday. CDI- Containers of tossed salad were discarded.

3-307.11 Miscellaneous Sources of Contamination - C Observed trays of bowls filled with tortilla chips stacked on top of bowls filled with tortilla chips. CDI- Parchment paper was placed in between bowls and trays.

2-301.14 Wash hands after activities that contaminate them. -P Observed food employee eating sweet potatoes fries, then begin prepping more fries for service before washing hands. CDI- Education was performed with employee. Employee changed gloves and washed hands.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed a container of taco meat that was stored below 135 F. CDI- PIC voluntarily discarded taco meat into trash.

3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P. Unwashed tomatoes stored over cooked and ready to eat foods in the walk in cooler. CDI- PIC Regina Tilgham had storage corrected.

4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Some minor build up on interior water in upper resevoir of ice machine. CDI- PIC cleaned. All other portion interior and exterior clean as required. (0pts)

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. One slaw cup out of twelve in the glass front cooler not under temperature control. All other slaw cups maintained under 41F. One tray of slaw cups in reach cooler at the line ranging in temperatures of 46F (one cup) to 44F. CDI- Slaw cups opened to allow for rapid cooling. Slaw cups re- checked and temperatures decreasing to a range of 44F- 42F. (0pts)

2-301.12. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 15 secs, rinse, and dry without re-contaminating hands. -P Observed food employee re-contaminate hands by closing faucet with bare hands, not using a barrier. CDI, food employee corrected by instruction. Food employee washed hands per code.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed sanitizer concentration at 3 comp sink less than 200ppm quatt. CDI, sanitizer refreshed.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed wedges hot holding at less than 135F on the line, as well as in the hot box. CDI, wedges re-heated to 165F.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed wet wiping cloths stored in sanitizer solution with concentration less than 200ppm quatt.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed minor wet stacking.

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. One employee washed hands and did not turn faucet off with a barrier. Use barrier.

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. Two sanitizer buckets recorded at low concentration.

3-301.11(B) Food Employee's shall not contact exposed ready-to-eat food with bare hands. Use suitable utensils, single-use gloves or dispensing equipment. -P One employee brought a tomato and cucumber to sink with bare hands. CDI- Product discarded, employee washed hands, donned gloves and obtained a new product. Always wear gloves when handling RTE foods.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Hot dogs in hot box were recorded below 135F (see chart). CDI- PIC stated products were taken out of oven at 9:30 AM. Products were placed on TPHC with a begin time of 9:40 and a discard time of 1:30 PM. Facility will discard all hot dogs at the end of the day. Assure hot dogs remain in temp. while prepping. If facility cannot hold proper temp. of hot dogs, consider placing all hot dogs under TPHC. REPEAT.

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. Two sani. buckets recorded low in Quat concentration. CDI- Exchanged.

5-205.11(B) Handwashing sinks shall only be used for handwashing. -PF Handsink near dishwasher had nozzle of hose (from ceiling) sitting in sink. CDI- Nozzel removed. Do not store anything in sink.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Hot dogs in hot box were recorded below 135F (see chart). CDI- PIC stated products were taken out of oven at 9:40 AM. Products were placed on TPHC with a begin time of 9:40 and a discard time of 1:40 PM. Facility will discard all hot dogs at the end of the day. Assure hot dogs remain in temp. while prepping in the future.

6-305.11/6-403.11(B) Designate and use an area for the orderly storage of employees' clothing and possessions where contamination of food, equipment, utensils, linens, and single use articles can not occur. Some personal food stored above facility food. CDI- Personal food moved,.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P One reach in cooler external thermometer recorded at 59F while lettuce inside recorded at 55F. Employee stated door had been left open. EHS waited 40-45 minutes with door closed but temperature dropped only to 51F and then increased to 53F. Cease to hold TCS foods in unit until unit is looked at and/or repaired. VR.

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 Some house salads leftover from yesterday and not discarded at proper time. CDI- Products discarded.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf One bottle of dish soap at dishwasher was not labeled. CDI- Labeled. REPEAT

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Two sanitizer bottles not labeled. CDI- Bottles labeled.

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 Package of sliced deli meat was not dated. CDI- PIC knew date product was opened and dated as such.

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 a dented can not segregated. CDI- Can removed from use.

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 some wet wiping cloths stored in soapy water buckets and on prep tables.

4-501.11 Maintain equipment in good repair. Hox box had a torn/damaged gasket. REPEAT.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf One soap bottle near dishwasher was in a clear bottle and not labeled as soap. CDI- Bottle labeled.

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 being taken into WIC to cool down with lids on. Upon entering WIC salads were recorded at 52F with lids onl. CDI- Lids were removed from all salads to allow proper cooling.

4-501.11 Maintain equipment in good repair. Gaskets damaged (seemingly from heat) in warmers. Replace gaskets.

3-501.17 Date mark/label all ready-to-eat TCS foods that have been prepared and held more than 24hours in the establishment. -Pf Observed american cheese slices with no date label. CDI- Employee stated cheese was opened on monday 5/2 and was dated as such. Also observed ground beef and cooked beans with a date of 4/21 and 4/20. PIC stated products were cooked and immeadiatley frozen that date. Temps on food read well below 45F as they were thawing out. PIC stated they pulled out food yesterday. Put a date on food when pulled out of freezer to thaw.

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 a dented can stored with non-dented cans. CDI- Dented can removed and placed in segregated area.

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 wiping cloths stored in bucket of soapy water. CDI- Only store wiping cloths in sanitizer to prevent bacteria growth. REPEAT.

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 toss salad out on line but no time mark was written on board indicating when it was put out. CDI- PIC wrote time it was put out. Assure that times are being filled out on board.

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 chef's salad with tight-fitting cover on in walk in cooler recorded at 55F. PIC stated they were cooling and were suppose to be put out in 20 minutes. CDI- Salads moved to freezer and left uncoverd for rapid cooling. REPEAT.

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed salt shakers unlabeled. Label all unlabeled spices, salts, etc. No points deducted.

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 wiping cloths held in soapy water and on prep tables. Store in sanitizer only to prevent growth of bacteria.

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 many damaged gaskets in hot boxes.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -P Observed some metal pans on dish storage shelf and a few sectional trays on serving line with dried food debris remaining.

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 cooling in reach-in cooler with lids on. CDI - salads moved to walk-in cooler to rapidly cool. After preparation, cool salads in walk-in cooler/freezer down to 41F prior to placing in reach-in/serving line cooler.

General Comment - 4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed dust accumulation on fan covers inside walk-in cooler.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P - Observed sliced cheese on ice on the serving line at 54F. CDi - cheese was taken to the freezer to cool down. Suggest holding cheese on time. If not, make sure not to stack cheese too high and keep the container way down in the ice.

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 container of salsa in the walk in cooler dated 9/3. Salsa was 38F. Once container is opened, begin the 7 day date marking process. CDI - salsa was discarded.

General comment 4-903.11 Store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor. - Observed a box of food containers on the floor in the dry storage room.

4-501.114 Maintain sanitizer at correct concentrations - observed some sanitizer in bottle and in sink at 100-150ppm, others were correct - must maintain = 200ppm QAC

3-501.16 (A)(1) Maintain TCS foods in hot holding at 135F or above - observed grilled cheese sandwiches at 109.8F, not held in hot well - if made fresh may want to consider holding these under Time as a Public Health Control - (TPHC) procedures - also observed baked chicken at 112F on service line - CDI by discarding foods

3-501.19 Provide and follow written procedures for foods held using TPHC. Clearly mark food with begin and end times - observed date, rather than time, marked on TPHC board - CDI by beginning to mark times on board.

4-901.11 (A) Air dry equipment and utensils after cleaning and sanitizing - observed wet-nested pans on clean storage shelves - allow thoroughly air dry prior to stacking.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed serving utensils stored as clean with food debris and slicer unused this week with food debris. CDI by removing to soak and be re-washed and sanitized. 4-501.114 Maintain sanitizer at correct concentrations. -P. Observed sanitizer in the 3 comp sink at 100ppm. Manufacturer specifies 200ppm min. CDI by re-preparing at 200ppm.

. 5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-PfOBSERVED ICE DUMPED IN BOTH HAND SINKS ON FRONT SERVER LINE. CDI BY REMINDING PIC TO HAVE STAFF ONLY USE HAND SINKS FOR HAND WASHING AND USE EMPTY 3 COMP OR PREP SINK FOR DUMPING.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor.OBSERVED WATER BOTTLES FLOWING AND SOME FULLY SUBMERGED IN WATER IN A ICE HOLDING WATER BOTTLE COOLER. CDI BY HAVING PIC REMIND STAFF TO DRAIN WATER OUT OF COOLER AS ICE MELTS TO PREVENT BOTTLES FROM SUBMERGING IN WATER.

r4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. GENERAL COMMENTOBSERVED A RESIDENTIAL DEEP FRYER IN DRY STORAGE ROOM ON STORAGE RACK. USE ONLY ANSI/NSF CERTIFIED EQUIPMENT.

Maintain food contact surfaces clean.OBSERVED DRIED FOOD DEBRIS ON UNDERSIDE OF BLACK OF FOOD SLICER.CDI - STAFF CLEANED BLADE

GENERAL COMMENTOBSERVED ONE TRAY OF BAGGED HAM & CHEESE SANDWICHES, UNLABELED. SANDWICHES WERE MADE FRIDAY (9/19/14) AFTERNOON FOR AFTER SCHOOL PROGRAM. CDI - BY STAFF LABELING TRAY 9/19/14.

GENERAL COMMENTOBSERVED SLIGHTLY DAMAGED GASKET ON HOT BOX HOLDING UNIT ON RIGHT SIDE OF FRONT SERVER AREA. REPLACE DAMAGED GASKET

5-202.12 Handwashing Sinks, InstallationGENERAL COMMENTHandsinks must have hot water of atleast 100F available.OBSERVED HANDSINKS BEHIND FRONTLINE WALL, AND DISH ROOM, NOT REACHING 100F HOT WATER.CDI BY CAFETERIA MANAGER ISSUING WORK ORDER TO MAINTENANCE TO HAVE SINKS FIXED.

3-101.11 Safe, Unadulterated and Honestly Presented FOOD shall be safe, unADULTERATED, and, as specified under § 3-601.12, honestly presented.P OBSERVED SPINACH LEAVES WRAPPED IN PLASTIC WITH SIGNS OF SPOILAGE PRESENT (JUICE FROM DECOMPOSITION IN PLASTIC WRAP).CDI SPINACH VOLUNTARILY DISCARDED BY STAFF.

3-601.11 Standards of IdentityGENERAL COMMENTSALADS MUST BE LABELED INDIVIDUALLY WITH ALL THE INGREDIENTS OF THE SALAD.CDI - Health Dept and CMS management addressing labeling deficiencies and procedure adjustments to gain compliance

3-501.18 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), DispositionMaximum hold time for date-marked foods is 7days. OBSERVED 2 PANS OF POTATOES AND CHICKEN DATED FOR THE 9TH & 15TH, RESPECTIVELY. CDI BY PIC DISCARDING FOOD ITEMS

3-601.11 Standards of Identity3-602.12 Other Forms of InformationGENERAL COMMENTOBSERVED SALADS NOT LABELED. CDI Health Dept and CMS management addressing labeling deficiencies and procedure adjustments to gain compliance.

4-501.11 Good Repair and Proper Adjustment-Equipment4-101.19 Nonfood-Contact Surfaces4-202.16 Nonfood-Contact SurfacesGENERAL COMMENTObserved some shelving racks in dry storage room starting to rust. HAVE SHELVING RE-COATED OR REPLACED.

3-202.15 Package IntegrityGENERAL COMMENTSeperate cans that have dents along top seams or heavy dents on sides (swelling). Mark a specific area in dry storage room for dented cans to get proper return credit or open cans and discard contents.

4-602.13 Nonfood Contact SurfacesObserved date marking label residue on clean dish top over at the clean dish storage rack in dish room. Observed soiled microwave plate in microwave in cafeteria dining area. CLEAN ALL ITEMS

CDI - Health Dept and CMS management addressing labeling deficiencies and procedure adjustments to gain compliance.

Air dry utensils completely before tight stacking. OBSERVED COUPLE OF METAL CONTAINERS STACKED TIGHT WHILE STILL WET.

Non-food contact surfaces of equipment and utensils must be kept clean. OBSERVED SOME BLACK RESIDUE COLLECTING ON SIDE OF WALK-IN COOLER DOOR REFRIGERATION GASKET.