STEELE CREEK ELEMENTARY

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 a max/min thermometer.-P. Observed dishes being washed in the high temp dish machine at less than 160F. PIC noticed that the booster heater was not turned on. -CDI- Booster heater was turned on and dishes were re-washed. (1.5 pts) For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training video at the following weblink: Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 .

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 and peeling ceiling tiles in the kitchen. Replace missing or damaged ceiling tiles. (0.5 pts)

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 dented cans being stored with other cans that were not damaged. -CDI- Cans were separated to help prevent possible contamination. (1 pt)

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 yogurt bags placed on TPHC near serving line without start time (10 am) listed on TPHC board. CDI-PIC added time.

6-501.112 Remove dead or trapped birds, insects, rodents, and other pests. Observed full bait trap under prep table of left side of back kitchen and multiple light shields throughout back kitchen with dead crawling pests. PIC stated that a work order was placed for the bait traps prior to today’s inspection, EHS recommends adding pest removal from light shields to work order.

5-202.13 An air gap between the water supply and flood level rim shall be at least twice the diameter of the water supply inlet and not less than 1 inch.-P. Observed pipes from prep sink, 3 compartment sink/grease trap, and dishmachine that were beneath the flood level rim of the floor drains with no air gap present. PIC placed work order. VR within 3 days to check for air gap of all drain pipes.

2-501.11 A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. -Pf - PIC was unable to locate written procedures for vomit and diarrheal cleanup events. PIC stated that the kitchen staff is not responsible for any cleanups in the cafeteria and they have a dedicated custodian for lunch times. PIC was able to provide a cleanup kit to use if her staff had an issue in the kitchen. CDI - EHS provided Mecklenburg County written procedures for vomit and diarrheal cleanup. For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. - Observed one metal insert container with food debris on its exterior and interior surfaces and one large metal strainer pan with tape on the outside from previous labeling. Both items were stored as clean and stacked on with other clean dishes. CDI - PIC placed dishes at the dishwashing area to be rewashed. 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 .

6-202.15 Protect outer openings of establishment from insect or rodent entry. - Observed a hole in the screening to the back door of the kitchen, allowing for potential entry of vermin into the facility.

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 of the WIC door and the gaskets to both of the large milk chests to have an accumulation of grime.

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 cracked tiles, stripped caulking, missing, or damaged bottom panels on flooring throughout main kitchen, inside the WIC, and behind the serving line. Repair flooring at earliest opportunity. (-0.5)

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Observed hand sink blocked by metal storage rack placed directly in front of basin. EHS advises the PIC to move or have rack moved so hand sink is fully accessible from the front. 10 day VR required. (-1)

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed two table-top can openers with significant food debris on blades. CDI- PIC rewashes and sanitizes blades. (-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 , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 .

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed multiple bait stations entirely filled with dead pests and several dead roaches on the ground in dry storage area. No pests found around TCS food prep and storage. Increased pest control visits are recommended. (-0)

4-903.11(A)(C) Store single-use and single-service articles in a clean, dry location; where they are not exposed to splash, dust, or other contamination; and at least 6 inches above the floor. Observed open-straw employee beverage stored directly beside single service trays at metal rack near serving line. CDI- PIC removes tumbler from area where single service articles are stored. No contamination to single serve trays observed. (-0)

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P - Observed cartons of milk holding at 44F in WIC. Ambient temperature is 41F in WIC. CDI- milks moved to flip top milk coolers. No other TCS foods being held in WIC. Work order placed for WIC. 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 .

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed sweet chicken cooked holding below 135F in hot box.CDI. PIC quickly reheated to 165F and placed back in hot box warmer. All other items in hot box were holding 135F and above. 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 .

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 yogurt bags in display cooler held on TPHC with written directions but no time stamp. CDI PIC placed time stamp when placed into display cooler.

4-903.11(A)(C) Store single-use and single-service articles in a clean, dry location; where they are not exposed to splash, dust, or other contamination; and at least 6 inches above the floor. Observed box of single service cups in box sitting directly on floor.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed door open on dumpster. CDI. Door closed. 5-501.114 Drains in dumpsters and waste containers shall have drain plugs in place. Observed drain plug missing on dumpster. Needs replacement.

3-304.12 (B) In-use utensils for food that is not TCS must be stored with their handles above the top of the food within containers or equipment that can be closed. Observed plastic, disposable cup used as scoop stored in sugar bag in contact with product. CDI - PIC removed and disposed of cup. Utensil with handle was provided.

5-205.15 Maintain a plumbing system in good repair. Observed clogged garbage disposal before the high temperature dish machine. PIC stated a work order had been submitted. Pre-rinsing and soaking are being conducted in the 3 compartment sink before items are ran through the dish machine.

2-501.11 A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. -Pf For more information please visit: http://meck.co/FoodSafety No vomit/diarrhea clean up papers on site. CDI- Provided.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P For more information please visit: http://meck.co/FoodSafety 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 . Yogurt bags and cheese sticks in reach in coolers recorded above 41F. Unit was turned off. Yogurts and cheese sticks discarded. Unit turned on and began to cool down. One milk also recorded above 41F, CDI- Discarded. REPEAT

3-501.16(A)(2) Maintain TCS foods in cold holding at 41 F or less. - P. For more information please visit: http://meck.co/FoodSafety 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. Observed milk at 43 F inside reach-in unit. All other items recorded < 41 F. Product taken out from walk-in cooler 20 minutes prior to inspection. CDI - Food relocated to walk-in cooler and cooled to < 41 F.

6-403.11 (A) Areas designated for employees to eat and drink, shall be located so that food, equipment, linens, single service/use items are protected from contamination. Observed employee drinks and foods stored directly above customer foods on the shelves in walk-in cooler and steamer. CDI - Foods removed.

4-203.12 Temperature Measuring Devices, Ambient Air and Water - Accuracy (Pf). Observed no temperature measuring device for the dish machine. Needs to have one.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee drink stored directly above customer food on the shelves in WI. CDI. PIC removed.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed one pan of cooked broccoli that was stored below 135 F. CDI- Broccoli was reheated

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Clean dust and cobwebs from hood screens in kitchen area. Clean dust from dish machine pipe in dish room area.

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. Repaint areas of walls in dish room. Clean floors in corners and under equipment in kitchen area.

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. List of items for TPHC were not written on chart at start of inspection. CDI- PIC wrote items on chart.

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 three pans of tomato sauce cooling while tightly covered. CDI- containers were vented to allowed for proper cooling.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed one open door on garbage dumpster. CDI- dumpster was closed.

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 cobwebs from corners of walls near 3-comp sink. Remove dust from fan screen in ceiling of restroom.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed BBQ chicken and chicken patties that were below 135 F. PIC stated that items were reheated from yesterday to serve today. CDI- Both items were discarded.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed milk on serving line that was 42 F. PIC stated that milk was removed from walk-in cooler this morning. CDI- Milk was taken to walk-in cooler and allowed to chill.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf: Observed syrup spilled on outside of servinf pans stored on shelf near prep sink. CDI-removed and ra n through dish machine.

2-301.14 Wash hands before donning gloves and between gloves uses. -P Observed food employees changing from different task, not changing gloves nor washing hands. CDI- Instructions were given by PIC to change gloves and wash hands. Employees washed hands.

4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Equipment food contact surfaces shallbe cleaned befrored using or storing a food temperature measuring device. Observed employee placed thin probe of thermometer into cheese stick and not clean with alcohol swab before using. CDI- Education was performed by PIC. Cheese stick was discarded.

4-501.112 Mechanical Warewashing Equipment, Hot Water Sanitization Temperatures - PF Observed that thermometer did not reach 160 F for Hot water Sanitizer (peaked at 181 F on dial but did not sustain). CDI- Facility will use 3-comp sink for sanitizing. VR- facility has up to ten days to repair the issue. 4-602.11 Equipment Food-Contact Surfaces and Utensils-Frequency - P Observed mold and mildew in top interior of ice machine. VR- facility has up to ten days to correct the issue.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed beef raviloi and chili chicken that were hot holding at below 135 F. CDI- Chili chicken and beef ravioli were discarded into trash

4-904.11 Display and handle single-use and single-service articles to prevent contamination. Observed one stack of single-service trays that were not properly inverted at serving line. CDI- Stack of trays were inverted.

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 dust on the walls near dish machine.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed can opener blade with minor dried food residue. CDI, can opener taken to dish room to clean.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed burger patties hot holding below 135F in hot box. CDI, burgers reheated to 179F for hot holding.

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 cooling in tightly sealed containers. salad boxes are normally cooled in walk in cooler, and brought to reach in cooler for service. Salads were placed in reach in coolers for service before reach in 45F. CDI, salad returned to walk in cooler, uncovered, to rapidly cool.

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

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed can opener blade with dried food residue. CDI, can opener taken to dish room to clean.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed dead roaches in dish room. PIC provided pest control treatment receipts.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed several pans stacked wet.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Fajita meat on line recorded below 135F (see chart). CDI- Re-heated to 172F.

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. Vent. grate was very dusty. REPEAT. Facility stated vent. grate was cleaned every 3 months. Reccomend reducing time to every 2 or 1 month. Points not escalated because facility has been making progress to clean vent.

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. Fan and vent. grate were very dusty. Also noted exterior of metal container with dry food debris. Clean fan. CDI- Metal container taken to dishwasher. REPEAT.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Pitcher of soap was not labeled. CDI- Soap labeled.

4-501.11 Maintain equipment in good repair. High-temp dish machine took 4 run cycles for digital final rinse gage to read a final rinse temp. of 180F. PIC stated they were soon acquiring a hot water booster heater to help temp. ASSURE UNIT IS RUN CYCLES AND REACHES FINAL RINSE TEMP. BEFORE DOING DISHES,.

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. Fans and vent. grates are dusty and in need of cleaning.

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 one damaged can stored in sound can area. CDI- Can discarded.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Potato wedges in serving line were recorded below 135F. CDI- Products voluntarily discarded.

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. One salt shaker unlabeled. 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. Two sanitizer buckets low in Quat concentration. CDI- Buckets re-filled.

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. Vent fans with major dust build-up. PIC stated she had planned to clean vents and fans this afternoon. No points deducted.

General Comment: 3-101.11 P Food shall be safe for consumption, unadulterated and honestly presented. Observed two dented cans on shelf in dry storage room. CDI : removed from shelf and placed in designated dented can area.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed scoops and metal pans stored with dried food debris. CDI: all items removed from inside drawers and stored at dish machine area to be cleaned.

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 cheesy chicken bake and hot dogs leftover from yesterday in walk-in cooler rolling rack without date. According to PIC these products will be used tomorrow. CDI: proper dates placed on product. 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 diced tomatoes in walk-in cooler dated 8/29 that exceeded 7 day date mark. CDI: by discarding.

General Comment: 4-501.11 Maintain equipment in good repair. Observed some damaged drawer inserts with holes. Repair as needed.

Repeat - 4-501.11 Maintain equipment in good repair. Observed holes in inserts for drawers used to store scoops and laddles.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed all fans with dust accumulation inside kitchen.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed multiple pans of hot dogs in hot box holding at temperatures of 123F, 126F, and 128F respectively. CDI - hot dogs reheated to 177F, 183F, and 186F.

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 multiple Cesar and Chef salads in reach-in cooling with lids still on. Salads were > 45F. CDI - all salads transferred to walk-in freezer and reached 38F and 40F.

4-501.11 Maintain equipment in good repair. Observed holes in inserts for drawers used to store scoops and ladles.

6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Observed paint coming up on floors in dry storage room. Floors need to be repainted. Observed cracked floor tile in walk-in cooler.

4-501.11 Maintain equipment in good repair. Observed holes in inserts for drawers used to store scoops and ladles.

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 hood filters above cooking equipment. ***Repeat

Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Observed paint coming up on floors in dry storage room. Floors need to be repainted.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed lo mien noodles on serving line and in hot box at 126F, 127F, and 131F. CDI - noodles reheated to 172F. Observed one pan of hot dogs in hot box at 133F. CDI - hot dogs reheated to 167F.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed all fans in kitchen and hood filters above cooking equipment with dust.

4-501.112(A)(2) Provide a minimum of 180F rinse water for sanitization when using the dishmachine - observed trays (used as plates), pans, etc. being sent through machine w/rinse temperatures of 156F, 163F, 172F, etc. - must wait until machine is showing minimum 180F to know that final rinse is sanitizing items - re-run as needed when machine first starts up again - CDI by instruction, demonstrated correct procedure. 4-602.11 Clean the equipment and utensils as required to avoid contamination - observed front baffle inside ice machine in need of cleaning - CDI by cleaning baffle. 4-501.114 Maintain sanitizer at correct concentrations - observed sanitizer to be at 100 ppm QAT, must be = 200 ppm. CDI by adding concentrate to reach proper level.

(Repeat) 3-501.16 (A)(1) Maintain TCS foods in hot holding at 135F or above. Observed chicken pattie sandwiches at 134F, 128F, 130F, 125F, 121F - watch process that no lag time exists on placing item into hot holding, and that doors remain closed, do not pop open - CDI by re-heating to 177F, 180F

4.-903.11 Store cleaned equipment, utensils, in a clean, dry location - observed knives stored in drawer with masking tape across tack to cover broken areas - knives in contact with tape - replace drawer insert and re-wash knives.

4-501.11 Maintain equipment in good repair - observed drawer inserts to be broken for knives and scoops - need to replace these - do not repair w/tape.

6-502.12 Floors, walls, ceilings including the attachments such as soap and towel dispeners; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed hood filters, a/c vents close to hood, fan covers, and ceiling vents to be dusty - need more frequent cleaning to maintain clean - observed floor in walk-in with much debris under soft drink storage - need to raise shelf to facilitate cleaning.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed fish sandwiches below 135F on the serving line (see chart). PIC stated the final cook temperatures of the fish sandwiches were taken after heating and they were above 135F. CDI- fish sandwiches were reheated to above 165F (see chart).

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 one opened container of hummus dated 1/15. PIC stated the hummus was received on 1/15 but was not dated once it was opened. CDI- appropriate datemark was added for when the hummus container was originally opened.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed dusty wall mounted fans over the 3 compartment sink, in the dish room, and above the tray storage carts.

2-301.14 Wash hands after handling soiled equipment or utensils and before food preparation, handling clean equipment and utensils and unwrapped single-use/single-service articles.-P Observed one kitchen aid placing dirty equipment into the dish machine and then handling clean equipment without washing his hands in-between. CDI by instruction.

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 one bag of lettuce dated 10/7 in the walk in cooler and one container of salsa with black beans dated 10/9 in a reach in cooler. CDI by discarding both items. 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 one opened bag of shredded lettuce not dated. Operator stated that lettuce was opened on 10/17. CDI by adding proper datemark.

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 minor tile damage at the walk in freezer door.

6-501.14 Change the filters and clean the intake and exhaust air ducts so they are not a source of contamination by dust, dirt or other materials. Observed minor dust buildup at the air exhaust system above the 3 compartment sink and to the left of the two compartment sink.

General Comment- Observed one block of American cheese missing a date. PIC dated cheese during inspection.3-501.17 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Date Marking

Observed split gasket on reach in two door stand up cooler. Maintain in good repair.4-204.12 Equipment Openings, Closures and Deflectors

General Comment- Maintain physical facilities. Observed some areas of tile in poor repair in walk in cooler and at junction fron walk in cooler to hallway floor.6-201.11 Floors, Walls and Ceilings-Cleanability

3-501.16 (A)(1) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding - P. Foods being held hot shall be maintained at 135F or above. Observed two pans of green beans below 135F (see chart). CDI by reheating both pans to above 135F (see chart).

3-602.11 Food Labels - PF. Foods that are packaged in the establishment and made available for self service shall meet specific labeling criteria. Observed salads and fruit and yogurt cups made available for self service without labels. CMS is working in conjunction with the Health Department to resolve this issue.

4-601.11 (B) and (C) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils - C. Nonfood contact surfaces shall be kept free of an accumulation of dust, dirt, and food debris. Observed one fan with dust on the caging.

2-301.14 When to WashGeneral Comment: Wash hands before doning gloves. Observed 1 employee not wash hands when switching gloves. CDI by instruction.

4-601.11 (A) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and UtensilsFood contact surfaces shall be clean to site and touch. Observed can opener blade soiled with dried debris. Observed meat grinder collecting food debris near prep tables. CDI by instruction, items relocated for cleaning.

3-602.11 Food LabelsGeneral Comment: Food shall be labeled according to Law. Observed operator state that they package salads, parfaits and cookies on site for consumer grab-and-go. CDI by instruction, more information to come.

3-304.14 Wiping Cloths, Use LimitationContainers of sanitizing solution shall be stored so that contamination of equipment is prevented. Observed 1 bucket of quat sanitizer stored on a piece of cooking equipment near oven. CDI, operator relocated sanitizer bucket. Improvement made since last inspection.

4-202.11 Food-Contact Surfaces-CleanabilityGeneral Comment: Multiuse food contact surfaces shall be free from cracks and be smooth and easily cleanable. Observed 1 plastic ice scoop with a large crack near ice machine. Observed 1 metal strainer with heavy dents. CDI, operator removed items from use.

4-602.13 Nonfood Contact SurfacesGeneral Comment: Nonfood contact surfaces shall be free from accumulation of soil. Observed fan above 3 compartment sink accumulating dust. Observed shelving near 3 compartment sink accumulating dust and in need of cleaning.

3-302.12 Food Storage Containers Identified with Common Name of FoodGeneral Comment: Food ingredients that are not easily recognizable shall be labeled with common name of food. Observed 1 salt shaker not labeled properly. CDI, operator labeled salt shaker.

3-304.14 Wiping Cloths, Use LimitationContainers of sanitizer solutions shall be stored so that they do not contaminate equipment. Observed 3 buckets of quat sanitizer stored on food prep surfaces. CDI, sanitizer buckets relocated for proper storage.

4-903.11 (A), (B) and (D) Equipment, Utensils, Linens and Single-Service and Single-Use Articles-StoringLinens shall be stored in a clean, dry area where they are not exposed to contamination. Observed clean aprons stored with chemicals on chemical storage rack. CDI, operator relocated aprons.