PINEVILLE ELEMENTARY SCHOOL

REPEAT. 3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed RTE deli ham and cheese sandwiches in RIC between 50F-52F. PIC confirms sandwiches were temped at 41F in WIC within the last 2 hours. CDI- Sandwiches rapid cooled in WIC. (-1.5)

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 shredded mozzarella cheese in WIC stating “best by 05/2026” in WIC. CDI- Cheese voluntarily disposed. (-0)

10 DAY VR. 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 operator high temp registering thermometer read 101F when EHS read 160F. EHS advised getting color change stickers as back up for thermometer, which operators states is unreliable. PIC should change batteries and/or procure stickers and send photo to EHS within 10 days to verify a reading of 160F or higher. (-0)

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed two sheet pans with cheese pizza on right side serving line between 115F-127F. CDI- Pizza’s reheated to above 165F in oven. (-1.5)

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed milk cartons between 42-44F in right side milk cooler. CDI- EHS confirms when milks were last verified at 41F (around 10am) and PIC labels to TPHC. EHS advises TPHC for milk coolers that will not maintain milks at 41F or below. (-0)

REPEAT. 4-501.11 Maintain equipment in good repair. ***no escalation of points due to separate piece of equipment than prior inspection. Observed dish machine in disrepair and unusable, with all warewashing occurring at 3 compartment sink. EHS advises repair or dish machine to usable condition at earliest possible opportunity, due to high volume dishes requiring ware-washing onsite. (-0.5)

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 chemical rack in laundry area with accumulation of rust and corrosion, no longer cleanable. Repair rack at earliest opportunity. (-0.5)

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed quat sanitizer above 500ppm in 3 comp sink. CDI- Sanitizer diluted to 300ppm. (-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

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed several wet wiping cloths on counter in ware-washing area. CDI- Cloths moved for laundering. (-0)

4-501.11 Maintain equipment in good repair. Observed hot hold cabinet on left side not functioning or in use. Repair or replace at earliest opportunity to accommodate large food volumes in hot holding. (-0.5)

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P - Observed 2 pans of sweet potato fries hot held between 118-126 degrees F in warmer. CDI, fries reheated to greater than 165 degrees. See temperature observation chart. 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 .

4-203.11 (B) Food thermometers shall be accurate to +/- 2 degrees Fahrenheit.-Pf - Observed 1 of 3 thermometers not accurate to + or - 2 degrees F. CDI, thermometer removed from use. For information on how to properly calibrate a thermometer, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training video at the following weblink: https://youtu.be/IxXix712KkI

4-501.15 Operate a warewashing machine in accordance with the data plate. Observed final rinse gauge on machine not reaching 180 degree temperature listed on data plate. Dish machine lollipop thermometer and disc reached 160 degrees F and reaching required temperature for high temperature sanitization when tested.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed dumpster doors left open. 5-501.114 Drains in dumpsters and waste containers shall have drain plugs in place. Observed a broken drain plug.

2-101.11 (A) PIC shall be present during all hours of operation. -PF - Observed staff state no PIC present upon arrival. CDI, PIC arrived at end of inspection.

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed no certified PIC present upon arrival. CDI by instruction. For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety

2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF Observed a food employee not knowledgeable about employee health policy and could not recal formal writtten or verbal policy and did not know reportable symptoms or illnesses. CDI by instruction. For more information on employee health policy, please visit: www.mecknc.gov/foodsafetyO

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P - Observed several pans of chicken fingers hot held below 135 degrees F. See temperature observation chart. repeat. 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 .

3-501.19(B) (1) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall have an initial temperature of 41 F when removed from cold holding temperature control or 135 F or greater when removed from hot holding temperature control. -P - Observed yogurt bags held on Time Control per manager but time not identified on TPHC chart. CDI, time recorded on TPHC chart.

7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P - Observed quant sanitizer bottle stored on clean drainboard of 3 compartment sink. CDI, concentrated sanitizer relocated for proper storage.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed 1 bucket of quat sanitizer testing below 200ppm.

2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P - Observed 2 food employees turn faucet off with bare hands and before handling clean single-service articles and proceeding to next task. CDI, employees rehashed hands.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P - Observed potato wedges hot held at 114 degrees F. CDI, potato wedge reheated to 184 degrees F. 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 .

4-501.11 Maintain equipment in good repair. Observed maintenance vendor working on-site working on dish machine upon arrival. Dish machine currently out of order. Maintenance company stated part had to be ordered. Facility wash, rinsing and sanitizing at 3 compartment sink until part comes in. EHS to complete long term compliance visit to ensure dish machine calibrated.

3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P - Observed dishwasher handle soiled equipment and wash soiled equipment at 3 compartment sink then proceed to handle clean equipment using same gloves and removing clean equipment after sending through dish machine. CDI by instruction.

3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. Observed unwashed sweet potatoes stored over packages of precooked green beans. CDI - PIC moved sweet potatoes to bottom shelf. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

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 pizza sauce in WIC dated 10/23. CDI - PIC voluntarily discarded pizza sauce. 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 .

2-103.11(B) PERSONS unnecessary to the FOOD ESTABLISHMENT operation are not allowed in the FOOD preparation, FOOD storage, or WAREWASHING areas, except that brief visits and tours may be authorized by the PERSON IN CHARGE if steps are taken to ensure that exposed FOOD; clean EQUIPMENT, UTENSILS, and LINENS; and unwrapped SINGLE-SERVICE and SINGLE-USE ARTICLES are protected from contamination. Pf. Observed non-cafeteria school staff member enter kitchen to get ice from ice machine. Staff discarded excess ice in handsink and did not have on any hair restraint. Unnecessary persons are not allowed in food preparation, storage, or warewashing areas unless on authorized visits. CDI - EHS discussed policies with PIC and PIC informed EHS that this discussion has been made with staff several times. PIC shall again notify staff and have cafeteria staff ensure no unnecessary persons enter food preparation, storage, or warewashing areas. A Food Safety Checklist can be found at: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation along with more food safety information related to PIC Duties, Training, and managing food safety.

4-703.11(B) After being cleaned in a mechanical dish machine, equipment food-contact surfaces and utensils shall be sanitized in the dish machine by achieving a utensil surface temperature of 160F as measured by an max/min thermometer.-P. For more information please visit: http://meck.co/FoodSafety or view our training video at the following weblink: Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 . Dish machine did not reach 160F on disc. After running 6 times, disc only reached 143F. PIC emailed for repair during inspection. School is closed for Thanksgiving holiday starting tomorrow and will Re open 11/28. Use 3 comp. Sink until machine is repaired. VR

5-205.15 Maintain a plumbing system in good repair. Observed back flow device (atmospheric bell) above detergent gushing water during wash/rinse cycles on dish machine. Repair leak.

4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed buildup on catch plate inside ice machine. CDI: PIC cleaned.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed marinara sauce hot holding at 128 F. CDI - Sauce was reheated to 165.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed chicken nuggets and fries in both hot holding cabinets at less than 135 degrees. CDI reheated to 168 degrees see chart above.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Clean exterior of fan in dish room. Fan screen has layers of dust that need removing.

4-501.114 Manual and Mechanical Warewashing Equipment, Chemical Sanitization-Temperature, pH, Concentration and Hardness - P Quat sanitizer was greater than 400 ppm in 3 comp sink. CDI- PIC diluted the quat sanitize3r so that it was between 200-400 ppm. -1.5 points.

4-602.11(E)(4) Equipment such as ice bins shall be cleaned at a frequency necessary to preclude accumulation of soil or mold. White part in interior of ice machine in need of cleaning. Soiled with pink debris. CDI- Cleaned

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed cheese in WIC recorded at 55F. Product was just used, tightly wrapped and place back in cooler. CDI- Unwrapped to cool down.

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 tightly wrapped individual sandwhiches in reach in cooler recorded at 56F. Products were just made. CDI- Transferred to WIF for fast cooling.

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. One damp cloth sitting on counter.

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 prepped salads cooling in reach in coolers. CDI- Brought to WIF to rapidly cool.

4-602.11 Equipment Food-Contact Surfaces and Utensils-Frequency - P - Observed some soil on ice machine barrier. Clean at required frequency.

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 1 salad in front prep refrigerator prepared yesterday not date marked. CDI, operator voluntarily discarded salad.

7-201.11 Store toxic materials to avoid contamination. -P - Observed chemicals located over bath tissue on storage rack. CDI, tissue relocated for proper storage.

3-401.13 Cook fruits and vegetables to a minimum of 135F when the food will be moved to hot holding. -Pf- Observed reheated for intent of hot holding but all apples did not reach 135 degrees F. CDI, apples placed back in oven to continue reheating.

4-501.11 Good Repair and Proper Adjustment-Equipment - C - Observed hole in dish machine on right hand side below drain board with some water discharge. Repair. Observed leak on hose connected to hose bib on outdoor can wash.

5-501.113 Covering Receptacles - C - Observed dumpster lid left open on outside dumpster.

3-302.11 Packaged and Unpackaged Food-Separation, Packaging, and Segregation - P - Observed unwashed produce including tomatoes and cucumber over ready to eat food in walk in cooler. cdi, operator separated foods for proper storage.

4-601.11 (A) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils - P - Observed some metal pans and utensils stored as clean but soiled with food residues. CDI, equipment relocated for cleaning.

3-305.11 Food Storage-Preventing Contamination from the Premises - C - Observed 1 container of strawberries stored on ground in walk in freezer.

4-901.11 Equipment and Utensils, Air-Drying Required - C - Observed plastic trays being wet stacked.

4-501.11 Good Repair and Proper Adjustment-Equipment - C - 4-204.113 Observed temperature gauges of ware washing machine not registering to required temperature noted on data plate. Ensure gauges are repaired / calibrated. Observed thermo label change as required and equipment is sanitizing.

4-204.113 Warewashing Machine, Data Plate Operation Specifications - C - Observed gauges of warewashing machine not registering to required temperature noted on data plate. Ensure equipment is calibrated.

7-201.11 Separation-Storage - P - Store toxic substances so that contamination of equipment is prevented. Observed clean sanitizer container stored with chemicals on storage rack. CDI, container relocated for proper storage.

3-307.11 Miscellaneous Sources of Contamination - C - Observed tomatoes stored in cardboard box with some tomatoes currently being prepared. Employee stated tomatoes were washed and placed back in box. Reminded employee that there could be bacteria remaining in box that unwashed produce arrived and the washed vegetables could be recontaminated if placed back in original box.CDI, prepared tomatoes voluntarily discarded.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed a wiping cloth stored in bucket with no sanitizer solution.

4-602.11 Equipment Food-Contact Surfaces and Utensils-Frequency - Clean ice machines at required frequency. Observed some residue starting to accumulate inside ice machine. CDI by instruction.

. 3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P - TCS foods shall be hot held at 135 degrees F and above. Observed hamburger hot held on line and inside hot boxes below 135 degrees F. CDI, operator transferred some hamburgers to reheat and time as a public health control discussed with PIC as option. Handout provided while on-site.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. - Observed 1 wet cloth stored on soiled drainboard of 3 compartment sink.

4-501.114 Manual and Mechanical Warewashing Equipment, Chemical Sanitization-Temperature, pH, Concentration and Hardness - P - Provide sanitizer at required concentration. Observed quat sanitizer below required concentration at 3 compartment sink and 2 buckets. CDI by instruction for operator to refill buckets and 3 compartment sink to required concentration.

7-201.11 Separation-Storage - P - Observed 1 container of quat sanitizer left on clean drain board of 3 compartment sink. CDI, chemical relocated for proper storage. Improvement made since previous inspection.

4-501.11 Good Repair and Proper Adjustment-Equipment - C - Keep equipment in good repair. Observed 2 split gaskets on door of middle reach in unit behind front prep line.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed an outdoor dumpster that had damaged lids. Repair.

3-101.11 Safe, Unadulterated and Honestly Presented - P,PF - Food shall be safe, unadulterated and honestly presented. Observed enchilada sauce with mold on outside of container. CDI, operator voluntarily discarded food.

4-601.11 (A) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils - P - Food contact surfaces shall be clean to site and touch. Observed 2 can opener blades stored as clean but soiled with food debris. CDI, equipment relocated for cleaning. 4-501.114 Manual and Mechanical Warewashing Equipment, Chemical Sanitization-Temperature, pH, Concentration and Hardness - P - Sanitizer shall be provided at required concentration. Observed quat sanitizer below 200 ppm as registered by test strips. CDI, operator refilled vat to required concentration.

3-501.16 (A)(1) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding - P - Food shall be hot held at 135 degrees F and above. Observed potatoes wedges hot held below 135 degrees F. CDI, potatoes wedges reheated to 201 degrees F.

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 3 trays of salads not date marked in display case. CDI, salads voluntarily discarded by PIC.

7-201.11 Separation-Storage - P - Toxic substances shall be stored so that contamination of equipment is prevented. Observed cleaning agents stored on washing machine. CDI, items relocated for proper storage.

4-202.11 Food-Contact Surfaces-Cleanability - PF - Multifood contact surfaces shall be free from cracks and crevices. CDI, operator removed equipment from use.

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed employee food and drinks stored with food for kids in walk in unit. CDI items placed in a designated area on bottom rack.

4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed ice machine that had black build up.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P - Observed 2 pans of chicken sandwiches hot held below 135 degrees F. CDI, operator reheated chicken sandwiches to proper temperature.

3-501.16 (A)(2) and (B) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding - P - Observed 2 salads cold held in reach in unit above 45 degrees F. CDI, operator stated salads were recently prepared. CDI, operator relocated salads to rapidly cool.

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 container of spinach and mozzarella cheese with a date of preparation of 5/2. CDI, operator voluntarily discarded food.

4-501.11 Good Repair and Proper Adjustment-Equipment - C - Keep equipment in good repair and proper adjustment. Observed Bloggett oven not working according to PIC but work order was placed. Repair.

6-305.11 Designation-Dressing Areas and Lockers - C- Provide proper area for employee belongings. Observed personal food on shelf above consumer food in walk in cooler. Locate personal food to bottom shelf, away from customer food.

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 1 package of ham and 1 package of turkey date marked 1/6/16. Improvements made since last inspection.

4-904.11 Kitchenware and Tableware-Preventing Contamination - C - Single-service cups stored for self-service shall be furnished from an approved dispenser or stored with original plasti packaging covering the lip contact surfaces.

6-501.114 Maintaining Premises, Unnecessary Items and Litter - C - PHysical facilities shall be free of unnecessary items and litter. Observed a slicer no longer used in facilitity

2-301.12 Cleaning Procedure - P - Vigorously rub hands for 10-15 seconds when washing hands. Observed 1 food employee not vigorously rub hands for 10-15 seconds. CDI by instruction. 2-301.14 When to Wash - P - Wash hands before donning gloves. Observed a food employee put on single-service gloves without washing hands.

4-601.11 (A) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils - P - Food contact surfaces shall be cleaned to site and touch. Observed blade of slicer soiled with dried food debris. CDI, operator cleaned slicer while on-site. Improvement made since previous inspection.

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 open bag of cut leafy green and turkey wraps not date marked in walk in cooler. CDI, operator voluntarily discarded tray of wraps and date marked open bag of cut leafy greens that operator stated was open a short time ago and to be used within 24 hours.

3-501.19 Time as a Public Health Control - P,PF - Written procedures shall be prepared in advance and held on-site when using Time as a Public Health Control. Observed no written procedures on-site for items held using Time as a Public Health Control when questioned about Time as a Public Health Control for lunch items. CDI, operator obtained Time as a Public Health Control written procedures.

7-201.11 Separation-Storage - P - Store toxic substances so that contamination of equipment is prevented. Observed quat solution stored on drainboard of 3 compartment sink. CDI, operator relocated quat solution.

4-601.11 (A) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils - P - Food contact surfaces shall be cleaned to site and touch. Observed dried residue on 1 can opener. CDI, can opener relocated for cleaning. Improvement made since previous inspection.4-501.114 Manual and Mechanical Warewashing Equipment, Chemical Sanitization-Temperature, pH, Concentration and Hardness - P - Provide sanitizer at required concentration. Observed 1 bucket of quat sanitizer below required concentration as measured by test strips. CDI 4-602.11 Equipment Food-Contact Surfaces and Utensils-Frequency - P - Microwaves shall be cleaned every 24 hours. Observed microwave soiled with dried food debris. CDI, unit relocated for cleaning.

3-501.16 (A)(1) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding - P - TCS foods shall be hot held at 135 degrees F and above. Observed grilled chicken hot held below 135 in 2 door reach in hot hold box. CDI, operator reheated chicken to required temperatures.

General Comment: 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 a container of mozzerela cheese that operator stated was prepared the prior day not date marked but within 24 hours. Operator stated product was prepared prior to 24 hours. Observed chicken prepared today but had the wrong month on package. CDI by instruction, correctly date mark required foods and ensure consistancy.

4-903.11 (A), (B) and (D) Equipment, Utensils, Linens and Single-Service and Single-Use Articles-Storing - C - Store clean equipment in a clean, dry area. Observed clean scoops stored in a drawer below prep table in contact with water.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf - Observed dried food debris on 2 can openers. Observed dried food debris on 2 scoops on the drying rack in the dish room. CDI - PIC Alicia set all items aside to be rewashed.

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 in the reach in cooler at 50F. Cool salads down in the walk in. Once they're 45F, bring them up to the serving line. CDI - salads taken to the walk in.

4-903.11 Store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor. - Observed food debris in 3 scoops stored in a drawer as clean with other clean utensils. CDI - scoops taken to 3 comp. sink to be washed.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed 2 handsinks blocked with large speed racks in serving area. CDI racks moved.

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

Maintain proper hadn washing. Observed employee touching dirty dishes then touching clean dishes without washing hands inbetween

General Co•mment- Maintain proper date marking. Observed pizza in walk in cooler not date marked and shredded american cheese past 7 days and not discarded. CDI

Maintain proper storage of wiping cloths. Observed in sanitizer bucket of quat <100ppm.

General Comment- Maintain proper storage of single service items. Observed lips of cups at water station not protected.

3-202.15 Food packages shall be in good condition and protect the contents within. Observed 2 dented cans in dry storage area. CDI by removing drom dry storage and labeling for return/cans were disposed.

4-501.114 Quartenary ammonia sanitizer shall have a concentration of 200-400 ppm. Observed sanitizer bucket with 0-50 ppm. CDI by discarding and remaking.4-601.11(A) Food contact surfaces shall be cleaned to sight and touch. Observed blender bowl with food particles inside of it, which attachment with food debris, can opener blade with food debris, and meat slicer with food particles behind the blade guard. CDI by recleaning all soiled utensils.4-601 (B) Food contact surfaces shall be kept free of soil acumulations. Observed various pans and pitchers with masking tape residue on them.

.3-501.17 Foods prepared and held in the establishment for more than 24 hours shall bear a datemark. Observed an open package of deli ham and turkey that PIC stated would be held for more than 24 hours. CDI by adding proper datemark.

3-602.11 Foods packaged in the establishment shall be labeled as specified according to 9 CFR 317. Observed yogurt parfaits and granola cups without any labels.

3-307.11 Food shall be protected from all sources of contamination. Observed food boxes in freezer underneath the freezer fan that were covered in ice from condensation; place a pan under fan to catch any condensation.

6-501.14 Intake and exhaust air ducts shall be cleaned so they are not a source of contamination. Observed dusty air vents in kitchen near washing machines and in girls' bathroom.

6-301.14 Handwashing Signage - C. Handwashing sign in employee restroom has been removed. CDI- Replacement sign provided. Handwashing signs posted at all other handwashing sinks.

3-201.11 Compliance with Food Law - P,PF. Grab and go salads not labeled per rule requirement. CDI- HEALTH DEPARTMENT AND CMS MANAGEMENT ADDRESSING LABELING DEFICIENCIES AND PROCEDURE ADJUSTMENTS TO GAIN COMPLIANCE.

3-501.16 (A)(1) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding - P. Potato wedges being hot held in warmer units not under temperature control per rule requirement. CDI- all wedges removed and reheated.

4-903.11 (A) and (C) Equipment, Utensils, Linens and Single-Service and Single-Use Articles-Storing - C. Single service small bowls at front service area not protected during storage. CDI- verbal correction; storage corrected.

3-202.15 Package Integrity. 16 cans of mixed fruit severely dented, stored in dry storage to be used. CDI- operator removed/ advised will contact child nutrition personnel due to all being damaged. Advised designated area for damaged items is needed.

3-501.19 Time as a Public Health Control. Operator unable to provide documentation for procedures during today's inspection. Procedures being followed correctly, but documentation is still required per rule. Operator advised that possibly misplaced during move. CDI- verbal correction

3-501.15 Cooling Methods. Melons cooling in front display cooler tightly covered and in reach in cooler tightly covered. Operator advised all were cut this morning and then served. CDI- methods corrected; discussed options for cooling.

4-502.11 (B) Good Repair and Calibration. Two of eight thermometers not calibrated while in ice and water. CDI- corrected

Maintain proper hadn washing. Observed employee touching/racing dirty dishes then clean dishes without washing hands in between.2-301.14 When to Wash

General Comment- Maintain proper date marking. Observed pizza in walk in cooler not date marked and shredded american cheese past 7 days. Both cCDI3-501.17 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Date Marking3-501.18 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Disposition

Maintain proper storage of wiping cloths. Observed in saitizer bucket of quat <100ppm.3-304.14 Wiping Cloths, Use Limitation

General Comment- Maintain proper protection of single service cups observed at water station lips of cups not protected.4-903.11 (A) and (C) Equipment, Utensils, Linens and Single-Service and Single-Use Articles-Storing