REID PARK ELEMENTARY

5-205.15 Maintain a plumbing system in good repair. Observed leaking faucet in 3 comp sink. Repair leaking faucet. REPEAT*** (1 pt)

4-501.11 Maintain equipment in good repair. Observed dish machine not operational. PIC has placed a work order for the dish machine prior to the inspection. (0 pts)

5-205.15 Maintain a plumbing system in good repair. Observed leaking faucet in 3 comp sink. Repair leaking faucet. REPEAT*** (1 pt)

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed a live roach during the inspection. EHS observed full glue trap behind 2 door RIC adjacent to the WIF. Service facility for pests. REPEAT*** (2 pts)

5-205.15 Maintain a plumbing system in good repair. Observed leaking faucet in 3 comp sink. Repair leaking faucet. All other plumbing was in good repair. (0 pts)

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed rodent droppings in the corners of the dry storage area. PIC stated that they have seen a mouse in the facility before and have made requests to have the facility serviced for pests. Keep the premises free of pests. (1 pt)

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wiping cloths stored in sanitizer buckets with a QUAT concentration of less than 100ppm. The label for the QUAT sanitizer states that it is most effective between 200-400ppm. -CDI- PIC discarded the old solution and replaced it with new QUAT sanitizer at 200ppm. (0.5 pts)

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. - Observed a container of bagged chips to be stored directly on the floor in the dry storage room. CDI - PIC placed container on storage racks.

4-501.11 Maintain equipment in good repair. - Observed the paper towel dispenser adjacent the office to be broken at the time of the inspection. PIC stated they are trying to get it fixed at the moment and has placed a roll of paper towels on top of the dispenser for the time being. REPEAT.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P- Observed Caesar salads cold holding between 47-51F. Observed ambient air of unit at 52F. -CDI- PIC voluntarily discarded items. **3 DAY VERIFICATION REQUIRED** **REPEAT** -1.5- 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 ice machine not properly functioning. Per PIC, service order has been placed. -0-

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P- Observed cheese sticks cold holding at 45F. Per PIC, items were out for prep. -CDI- PIC placed items in WIC to cool back down. -0- 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)(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 no time stamp on yogurt bags being hold on TPHC. -CDI- PIC properly labeled items. -1.5-

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wiping cloth stored in quarternary sanitizer concentration of less than 50ppm. -CDI- PIC corrected concentration to 200ppm. **REPEAT** -0.5-

3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. Observed unwashed strawberries stored over drinks and RTE carrots. -CDI- PIC corrected storage order. **REPEAT** -1.5- For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wiping cloths stored in 0ppm quarternary sanitizer concentration in dining area. Per PIC, school district advised that facility no longer store cloths in sanitizer buckets in areas where children can access them. EHS recommended facility keep items in kitchen area (area from child access) or remove cloths from water. -0-

4-501.11 Maintain equipment in good repair. Observed dish machine not properly functioning. Unit was not in use. Per PIC, unit will be replaced, so repairs will not be made. -0-

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee food stored over retail food in WIC. -0-

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf. Observed no paper towels at hand sink in dish pit. CDI - PIC replaced paper towels.

3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. Observed unwashed tomatoes stored above drinks and washed carrots in WIC. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

7-204.11 Provide sanitizer at correct concentrations, diluting as required. -P. Observed wiping cloths in quat sanitizer above 400 ppm. CDI - PIC remixed sanitizer at an adequate concentration.

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 a few water damaged ceiling tiles in the dry storage area. Replace all water damaged ceiling tiles.

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed a wet rag stored in the hand sink by the ice machine. CDI: rag was removed. -1-

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 clear plastic to-go containers stored directly on the floor. -0.5-

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed dumpster lid was opened. Ensure all lids of the dumpster stays close at all time when not in use to prevent harborage of insects and/or rodents. -0.5-

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 several dead light bulbs in the hoods. -0.5-

5-205.15 Maintain a plumbing system in good repair. Observed water leaking at the prep sink by hand sink #3. Recommend to repair. REPEAT VIOLATION -2-

5-205.15 Maintain a plumbing system in good repair. Observed leaking faucet at the prep sink by hand sink #3. Recommend to repair. REPEAT VIOLATION -1-

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 dead light bulb at the hood. Recommend to replace. REPEAT VIOLATION -0.5-

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 Observed facility with no written cleanup procedures for vomit and diarrheal events. CDI: EHS educated PIC on the cleanup plan and a copy of it has been emailed to PIC. -0-

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P For more information please visit: http://meck.co/FoodSafety Observed dishes in sanitizer at the 3 compartment sink at 0ppm. CDI: PIC remade new sanitizer at 200ppm and re-sanitized dishes. REPEAT VIOLATION -3-

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed in-use wiping cloths in sanitizer concentration of 0ppm. CDI: PIC remade sanitizer with a concentration of 200ppm. -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 temperature measuring device for the high temperature dish machine. EHS has discussed with PIC on what can be used to measure the temperature. VR within 10 days to ensure facility has a way of measuring the temperature of the high temp dish machine. -0-

5-205.15 Maintain a plumbing system in good repair. Observed leaking pipe under the 3 comp sink. Recommend to repair. -0-

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 a dead light bulb at the hood system. Recommend to replace. 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 hood panels on both sides with buildup. Recommend to clean to avoid contamination to food. -0-

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed quat sanitizer concentration at 3 comp sink at 100ppm. Quat sanitizer instructions for food prep surfaces says concentration must be 200ppm. CDI: quat sanitizer concentration was fixed during inspection and is now 200ppm -1.5-

5-205.15 Maintain a plumbing system in good repair. Observed leaking faucet at 2 comp sink by #3 hand sink. -0-

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed dumpster lid open. Maintain all lids and doors closed to prevent harborage of rodents and/or insects. REPEAT VIOLATION -0.5-

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Clean dust from fan screens near serving line and dish room. Clean dust from hood screens in kitchen area. REPEAT (full points).

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed one open lid of dumpster. CDI- Employee closed lid.

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. Clean floor behind equipment in the center of kitchen area.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Clean dust from fan and fan screens in dish room and front serving line areas. REPEAT (full points).

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 stained ceiling tiles in kitchen area. Repaint over stain on wall near pipe along wall in dry storage area.

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

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Clean dust from screens on hood system in kitchen area. Clean dust from exterio of ice machine and splash from exterior of oven behind prep area. Clean dust on fans above dish machine and 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. Remove and replace black caulk along wall near dish machine. PIC has placed a work order for this over a year ago. Observed black splash on wall and ceiling tile above ice machine.

4-602.13 Nonfood Contact Surfaces - C: Observed dust on black fans (ceiling) above 3 comp sink.

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 black cpalsh/srain on ceiling tile above ice machine.

3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P Observed unwashed watermelon stored above packaged mozzarella cheese. CDI- Items were reversed.

4-501.112 Mechanical Warewashing Equipment, Hot Water Sanitization Temperatures - PF Hot water temp in dish machine peaked at 150 F (at least 160 F). CDI- Facility will use single-service trays and utensils until unit is repaired. VR- facility has up to ten days to repair unit.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed some milk containers in cooler that were 49 F. CDI- Containers were placed in walk-in cooler and allowed to chill.

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 sliced tomatoes and sliced lettuce that were cooling in covered containers. Rate of cooling in products were correct but the method should be changed to uncover of partially cover.

3-304.12 Store in-use utensils in a clean, dry place, in food with handles out, in 135F or greater water or in running water which quickly moves food particles to the drain. Observed in use spoons stored in water that temped at 110 F. CDI- Spoons were removed from water.

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

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 emplyee at dish machine going from handling soiled to clean utensils without a handwash. CDI- stopped employee and had hands washed. discussion followed.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P: Found marinara and meatballs below 135 F in steam well. CDI- meatballs reheated to 199 F. Marinara reheated to 175 F.

6-301.11 Provide soap for handwashing at each handsink. -Pf Observed soap at handwashing sink in dish room not accessible for use. CDI, accessible soap provided by PIC.

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

4-502.11(A) Maintain utensils in good repair. Observed dish machine not working. PIC stated it is under repair. Disposable trays are being used, #-comp sink is being used to wash rinse and sanitize.

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed employee food stored at top shelve above in walk in cooler, above facility food. CDI, employee food moved to bottom shelve.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed sanitizer at 3 compartment sink at concentration less than 150ppm quat. CDI, sanitizer was replenished using cold water. Test strip will be used to ensure concentration is at the correct level. 4-501.112(A)(2) Provide a minimum of 180F rinse water for sanitization when using the dish machine. -Pf Observed dish machine water temperature for rinse cycle not reaching 180F. VR 3 compartment sink will be used at correct concentration of sanitizer.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed food stored on the floor in walk in freezer.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed containers stored clean with old oil and food debris stuck to surfaces; Observe pans stored under prep table collecting debris in need of cleaning. CDI all containers pulled and placed into dirty dish pit.

• 3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed cooked flavored burgers (char-meck-a-nators) and ravioli all hot held below 135F (see temp chart). CDI all items reheated to 165F and placed onto steam table.

NO POINTS DEDUCTED 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 ceiling tiles water damaged inside dry storage room with possible leak in need of repair.

2-102.11 PIC demonstrates knowledge by being a certified food protection manager. Observed PIC on site not certified in food safety training.

NO POINTS DEDUCTED 4-601.11 (C ) 4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed non-FCS of equipment with build up in need of cleaning. (surfaces of cooking equipment; surfaces of bulk dry food bins, shelving, inside surfaces of pull out drawers).

7-201.11 Store toxic materials to avoid contamination. -P Observed container of enzyme cleaner stored on shelf above sanitizer side drain board on 3 compartment wash setup, CDI cleaner stored with chemicals.

4-601.11 (C ) 4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed non-FCS of equipment with build up in need of cleaning. (handle on TILT kettle, shelving with unused equipment collecting debris).

General Comment: 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed 2 pans with dried food debris remaining. CDI: taken back to dish machine to be cleaned.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed pan of fried rice in hot box at 122-125F. CDI: reheated by cafeteria manager to 199F.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed 2 red buckets of weak quat sanitizer. CDI: buckets changed out with fresh sanitizer at 200ppm.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed chicken nuggets holding in hot box at 124F and 126F. CDI - chicken nuggets were discarded.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed hood system filters with dust accumulation.

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 side salads put on serving line at 47F. TPHC procedures require all food items to be at 41F before placing on serving line. CDI - all salads moved to walk-in freezer and temperature dropped to 39F before service.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed pans of cheese sticks in one hot box at 130-132F and spaghetti sauce placed in hot box for heating at 75-100F. CDI - cheese sticks reheated to 182F; sauce reheated to 175F.

3-501.19 Provide and follow written procedures for foods held using Time as a Public Health Control (TPHC). Clearly mark foods with begin and end times. All food not sold by the end of 4 hours shall be discarded. -P/Pf Observed salads held on TPHC on serving line without time written on TPHC board. CDI - time was written in immediately.

34-501.11 Maintain equipment in good repair. Observed reach-in cooler not working; employee noticed cooler was not working during inspection; all items were removed and placed in working reach-in cooler. (Work order was placed by cafeteria manager during inspection). Observed hot water trickling in dish room at 3-comp sink and will not shut off. (Work order was placed).

4-501.114 Maintain sanitizer at correct concentrations. -P Observed 2 quat sanitizer in red buckets at 100ppm. CDI - changed out by PIC to proper concentration (200ppm).

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed multiple food boxes stored on the food of dry storage room. Delivery was from yesterday.

6-301.11 Provide soap for handwashing at each handsink. -Pf Observed no soap at the hand sink in the dish room. CDI- soap dispenser was refilled.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed dried food debris accumulation on a can opener blade. CDI- item set aside for recleaning.

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 3/23 in a reach in cooler. CDI- hummus discarded.

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 caesar side salads and cantaloupe being stored on the serving line without temperature control. The TPHC board had not been filled out for the day. PIC stated items were set out at 9:55AM. CDI- appropriate times were added to the TPHC board.

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. Observed caulking between the dish machine and the dish room pass through window gathering mold.

4-501.114 Maintain sanitizer at correct concentrations. -P Observed two sanitizer buckets at 0ppm quat concentration. CDI- buckets emptied and refilled at proper concentration.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed foods in two hot boxes below 135F (see chart). CDI- foods reheated to above 165F.

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 container of hummus dated 3/3. CDI- hummus discarded. 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 cooked a combination of cooked peas, carrots, and lo mein noodles in the walk in cooler not dated. PIC stated the foods were opened on 3/23. CDI- foods were dated.

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

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. Observed silicone caulking connecting the dish machine to the wall that is beginning to mold.

4-501.114 Maintain sanitizer at correct concentrations. -P Observed one quat sanitizer bucket at 0ppm concentration. CDI- bucket was emptied and refilled at the proper concentration.

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 turkey in a reach in cooler that was not dated. The PIC was unsure when the turkey was opened. CDI- turkey was discarded. 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 tomato sauce dated 11/18 in the walk in cooler and black beans dated 11/13 in a reach in cooler. CDI- both items were discarded.

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 two air conditioning units above the dry storage and above the walk in cooler with dusty ventilation slats.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed can opener stored clean with dried food debris on it. CDI by recleaning. 4-501.114 Maintain sanitizer at correct concentrations. -P Observed one quat sanitizer spray bottle at 0ppm and one chlorine based sanitizer bucket at 0ppm. CDI by dumping the sanitizer bucket and refilling to the proper concentration. The quat sanitizer spray bottle was discarded.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed one pan of chicken in a warmer at 130F. CDI by reheating chicken in a steamer.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed outside waste receptacle missing lid.

4-501.114 Manual and Mechanical Warewashing Equipment, Chemical Sanitization-Temperature, pH, Concentration and Hardness - P. Chlorine based sanitizer shall have a concentration between 50-200ppm. Observed one sanitizer bucket at less than 50ppm and one sanitizer spray bottle at 0ppm. CDI by refilling to proper concentration.

3-501.18 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Disposition - P. Foods shall be discarded after being opened if they are not used within 7 days if held at 41F or below. Foods shall be discarded after 4 days if being held at 42-45F. Observed one opened bag of diced chicken dated 5/16/14. CDI by discarding.

7-204.11 Sanitizers, Criteria-Chemicals - P. Chlorine based sanitizers shall have a concentration between 50-200ppm. Observed one sanitizer bottle above 200ppm. CDI by dumping and refilling the bottle to a proper concentration.

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 cups without labels that are self service. CMS is working in conjunction with the Health Department to resolve this issue. No points will be deducted until further notice is given.

5-501.113 Covering Receptacles - C. Waste receptacles shall be kept covered with tight fitting lids. Observed outside trash receptacle missing one lid.

4-501.114 Manual and Mechanical Warewashing Equipment, Chemical Sanitization-Temperature, pH, Concentration and HardnessManual warewashing machines shall reach proper temperature to sanitize dishes. Observed dish machine not reaching correct temperature as indicated by thermolabel and temperature gauge. CDI, operator called maintenance and switched to single-service items. 4-601.11 (A) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils. Food contact surfaces shall be clean to site and touch. Observed slicer soiled with dried food debris. Observed mixer bowl collecting food debris. Observed plastic scooper soiled with food debris. Observed blade of can opener soiled with residue but stored as clean. CDI, utensils and equipment were relocated for cleaning.

3-304.14 Wiping Cloths, Use LimitationWet wiping clothes shall be stored in sanitizer in between uses. Observed several wet wiping cloth laying on prep tables throughout kitchen. Observed wet wiping cloths stored in soapy water container.

4-501.11 Good Repair and Proper Adjustment-EquipmentKeep equipment in good repair. Observed dish machine not working correctly. Observed 2 lids of plastic containers with cracks.

5-501.16 Storage Areas, Rooms and Receptacles, Capacity and AvailabilityGeneral Comment: Each handwash sink with disposable towels shall be supplied with a receptacle. Observed no receptacle near handwash sink at handwash sink near ice machine.

6-202.11 Light Bulbs, Protective ShieldingLight bulbs above food or equipment shall be shatterproof, shatter-resistant, or shielded. Observed several light bulbs not protected over food at front cold hold bar.6-501.14 Cleaning Ventilation Systems, Nuisance and Discharge ProhibitionVentilation system shall be cleaned so that discharge is prevented. Observed vent in employee restroom accumulating dust. Repeat

6-301.14 Handwashing SignageGeneral Comment: Each handwash sink used by food employees shall be supplied with a handwash sign. Observed no handwash sign at handwash sink near ice machine. CDI,handwash sign provided to operator.

3-501.16 (A)(2) and (B) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold HoldingPotentially hazardous food that is cold held shall be at 45 degrees F or below. Observed cut watermelon in Victory cold hold unit at 53 degrees F and unit not appearing to be holding proper temperature. CDI, operator relocated melon to walk-in refrigerator to rapidly cool.

3-501.19 Time as a Public Health ControlFollow proper procedures when using time as a public health control. Observed cut mellon, salads, and cut tomatoe and lettuce using time as a public health control but written procdures were not being followed and times were not identified on tilt board for foods. CDI, operator discarded mellon, cut toamtoe and lettuce, and salads on the lunch line.

7-201.11 Separation-StorageStore toxic substances so that they do not contaminate equipment. Observed a bottle of bleach stored in sanitizing compartment of 3 compartment sink. CDI, bleach relocated for proper storage.

4-501.11 Good Repair and Proper Adjustment-EquipmentKeep equipment in good repair. Observed single door Victory unit displaying an ambient air temperature of 51 degrees F and not appearing to be holding potentially hazardous food at proper temperature. Observed 1 light out under hood.

5-501.17 Toilet Room Receptacle, CoveredReceptacles used by female employees shall be provided with a covered receptacle. Observed no cover on garbage can in employee restroom used by female employees.

6-501.14 Cleaning Ventilation Systems, Nuisance and Discharge ProhibitionGeneral Comment: Ventialation systems shall be clean so that a nuisance does not exist. Observed dust building up in employee restroom ventilation system.