RIDGE ROAD MIDDLE SCHOOL

3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. -P Observed chicken biscuits cooling too slowly to meet cooling parameters. See temp chart and violation #33 for details. CDI: Education provided and product placed in walk-in freezer for rapid cooling (<41F).

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed chicken biscuits cooling in sealed plastic wrappers in middle “section” of speed rack in walk-in cooler. PIC stated product placed into cooler between 9:30am-10am. CDI: Education provided and product placed in walk-in freezer for rapid cooling (<41F).

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 thermometer for measuring temperature of hot water dish machine. EHS will return within 10 days to verify facility obtained thermometer. VERIFICATION REQUIRED.

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use. -Pf Observed employee beverages stored in front hand sink. CDI: Employee removed items.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed milk being held above 41F in reach-in cooler. PIC stated product delivered @9-9:30am. CDI: PIC moved product to walk-in cooler for rapid cooling (40F).

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed cheese burgers being held below 135F in warmer. PIC stated product prepped 09/28/22. CDI: Food employee reheated product(173F).

3-301.11(B) Do not contact exposed ready-to-eat food with bare hands. Use suitable utensils, single-use gloves or dispensing equipment. -P Observed food employee boxing school lunches, touching apples, oranges, pears with bare hands. CDI-EHS stopped box, PIC voluntarily discarded fruit, employee washed ahdns and added gloves. All employees on line are to wear gloves when dealing with box lunches.

4-501.112(A)(2) Provide a minimum of 180F rinse water for sanitization when using the dish machine. -Pf Observed dish machine reading 157F, 155F, 148F respectively. Temperature kept dropping as machine was used. PIC called maintenance, they currently do not use very often due to food being frozen/prepackaged. VR REQUIRED 9/19/2020.

4-501.11 Maintain equipment in good repair. Observed air conditioning not cooling well in packing room and lunch room, this can make it difficult for freezer and WIC to hold temp. Observed dish machine with a low wash/rinse temp. Observed snow/ice building up in freezer, likely due it being open often. Observed WIC fan not working in the Highland creek elementary dept. PIC did not sign due to Covid protocols.

6-403.11 Designated Areas-Employee Accommodations for eating / drinking/smoking - C Observed employee food containers stored over school produce. Employee stuff needs to be on a bottom shelf due to cross contamination. CDI-PIC moved employee stuff to a bottom shelf.

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 the fans in the kitchen. More frequent cleaning needed.

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 speed rack of pizzas not date marked from thawing two days ago. CDI- All pizzas in rack heated and served.

4-203.12 Temperature Measuring Devices, Ambient Air and Water-Accuracy - PF Observed two milk boxes with in-accurate built in thermometer guages. CDI- PIC provided air thermomters inside milk boxes.

Verfication Required. 4-501.112(A)(2) Provide a minimum of 180F rinse water for sanitization when using the dish machine. -Pf Used a DishTemp dishwash tester to take temperature of high temp dish machine and it read 145F. Two cycles were ran and 145F was the temperature both times. Ran a third cycle and using a ThermoLabel and sticker did not turn black. Wash and rinse guages did not move all three cycles, but pressure guage and final rinse did. CDI- Instructed facility to use dishwasher to wash and rinse dishes but must sanitize using sanitizer at 3-compartment sink. PIC e-mailed maintenance. 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed a pair of tongs and spoon with food debris being stored as clean. CDI- Items were removed to be rewashed.

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 in dry storage area. CDI- Cans were removed and placed in a separate area.

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 chef salads cooling in the front display case. CDI - salads were moved to the freezer to cool; see temperature chart. REPEAT. Only a small amount of salads so half points taken despite being a repeat.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Clean fan in dish pit

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 chef salads cooling in the front display case. CDI - salads were moved to the freezer to cool; see temperature chart.

7-201.11 Store toxic materials to avoid contamination. -P - Observed a bottle of white board cleaner and a bottle of sanitizer stored on top of a box of sunflower seeds. CDI - bottles were removed.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P - Observed pizza, chicken nuggets, potato wedges and fish nuggets above 45F on speed racks in the kitchen. Trays were out while the truck was being put up. CDI - items were moved to the walk in and freezer to cool; see temp chart.

General comment 3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. - Observed a wet wiping cloth on a prep table.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P - Observed a pan of chicken and broccoli in the hot hold box at 124F. CDI - pan was reheated to 180F.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. - Observed a container of employee food stored on a shelf above facility food in the walk in cooler. CDI - employee food was moved to the bottom shelf.

4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed ice machine collecting pink debris on inside surfaces.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed bagged and washed lettuce holding out of temperature control above 45F. Observed beans holding out of temperature control above 45F. CDI items placed in walk-in cooler to rapidly cool. REDUCE TIME ITEMS ARE HELD OUT OF TEMPERATURE CONTROL. ITEMS HELD OUT OF TEMPERATURE CONTROL MUST BE IN ACTIVE PREPARATION.

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 taco meat in walk-in cooler not date marked. CDI container labeled.

7-201.11 Store toxic materials to avoid contamination. -P Observed one sanitizer spray bottle stored on shelf above prep table during active preparation. Observed sanitizer spray bottle in direct contact with single service items on prep table. CDI bottles relocated to approved locations.

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 taco meat cooling out of temperature control. Taco meat was less than 135F. Active cooling process must begin at 135F. CDI product voluntarily discarded.

6-501.114 Discard items and litter stored on the premises as they are not necessary to operation and maintenance. Observed unnecesary/unused equipment stored in facility.

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 grout deeply grooved between tiles. REPEAT VIOLATION.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no papertowels provided at handsink in employee restroom. CDI papertowels added.

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 bag of chicken prepared yesterday not date marked. CDI item labeled.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed wiping cloths stored in sanitizer bucket. Sanitizer less than 200ppm.

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 grout missing between tiles throughout kitchen. Observed standing water holding between tiles. REPEAT VIOLATION.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee food stored in direct contact with facility food.

2-102.11 PIC demonstrates knowledge by being a certified food protection manager. Observed no certified manager onsite during most of the inspection.

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed a covered employee drink stored on the milk cooler today- moved to correct.

6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Observed grout missing from kitchen floor in areas.

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 cut tomatoes that were frozen for preservation with only the freeze date on them. Be sure to label them with the freeze/open date as well as the thaw date. Thaw date added today to correct.

6-502.12 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 the two corners of the floor in the dishroom where debris and grout have built up. 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 missing grout in many areas of the kitchen and dishroom today making them hard to clean.

4-501.114 Maintain sanitizer at correct concentrations. -PObserved 2 sanitizer buckets today at <150ppm. Discussed with PIC the need to reduce the number of rags in buckets, presoak rags, and switch out dirty rags more often.All refilled today to correct.

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 that had been cooling in a reach in unit with the lids closed which reduces airflow. Salads moved to walk in freezer to quickly chill before service.

6-501.111 Keep the premises free of insects, rodents, and other pests.Observed gnats around bananas today.

Observed raviolis in marinara sauce today stored at <135F(see chart). Ravioli's sent to be reheated to 165F or more today to correct.Be sure to temp. the actual raviolis and not just the sauce to get an accuratge reheat temp.3-403.11

Observed salads that were placed onto the display unit where they were only holding 45-46F and there was no time recorded on the TILT board. Salads taken off and chilled down in freezer being that they had been made that day.Salads must be chilled to 41F or less before storing them in the display unit and they must be timed when they are stored in that location.3-501.19

Observed salads that had just been prepped and were placed into the RI cooler to cool(see temp. chart). Cool foods using approved methods and equipment. Reduce how many salads are prepped at one time, use the WIC or WIF, and recommend to crack lids to speed cooling process. Salads moved to WIF during inspection and cooled to 39F within 30 minutes.3-501.15

CMS and MCHD are working on a solution for labeling of packaged products.3-602.11

3-501.16 (A)(2) and (B) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold HoldingHold TCS foods cold at 45-41F or less. Observed chicken nuggets stored on a cooling rack waiting to be placed into the oven for cooking. These were stored at >45F today and were placed into the WIF to quickly cool them. Do not store these at room temp. if the oven is full, store them in a cooler until they can be worked with/cooked.

3-501.19 Time as a Public Health ControlAccording to TILT procedures onsite, salads must be cooled to 41F or less before being placed into the display unit. Observed salads stored inside of the display unit today at >45f and there was no time on the TILT board for them. All salads moved to WIF to quickly cool before service.

3-501.15 Cooling MethodsObserved salads cooling in the display unit out front which is not designed to cool foods. Use approved units, like WIC and WIF to cool these products quickly. Observed these salads tightly wrapped and stacked ontop of one another today. Use approved cooling methods such as cracking the lids and not stacking the product to speed up the cooling process. Salads moved today to correct.

3-602.11 Food Labelsfood stored for customer self service should be labeled as required by the rules. Salads, cookies, fruit, etc has no labeling. Future guidance will be provided.

4-601.11 (A) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and UtensilsAll utensils must be stored clean to the sight and touch. Observed a 3 serving spoons with minor food debris. All were removed to be re-washed. Advised PIC to ensure detailed cleaning is conducted on these utensils.

3-302.12 Food Storage Containers Identified with Common Name of FoodPackaged food stored for customer self service should be labeled as required by the rules. Salads, cookies, fruit, etc has no labeling. Future guidance will be provided.

6-501.112 Removing Dead or Trapped Birds, Insects, Rodents and other PestProperly remove all dead insects. Observed sticky insect traps full under shelving and also other dead insects on the floor. Advised to clean these area to properly monitor for any active pest issues.

3-304.14 Wiping Cloths, Use LimitationKeep all wiping cloths used to wipe down prep surfaces in sanitizer in between uses. Observed wiping cloths in buckets of soapy water in between uses and measuring 0ppm.