J. T. WILLIAMS SECONDARY MONTESSORI LUNCHROOM

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing -Pf- Observed handwashing sink in front area by serving line with empty soda can on it and paper towels in the basin. Per PIC, handwash sink is for student/staff use. EHS educated PIC that all handwashing sinks in facility must be in compliance with the food code regardless of who uses them. CDI - PIC had sink cleaned.

6-101.11/6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Floors shall be non-absorbent in areas subject to moisture. Observed low grout between floor tiles throughout the kitchen area, particularly by the ice machine and around the reheating equipment. Repair areas of low grout.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed pan of marinara hot holding inside hotbox below 135F. PIC stated this commercially prepared food item was reheated an hour prior. CDI: PIC reheated marinara inside the steamer and EHS observed marinara was temping at 189F. 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 .

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed one sanitizer bucket full of QUAT sanitizer reading 0ppm. CDI: PIC dumped out the bucket of sanitizer and refilled with properly concentrated QUAT sanitizer reading above 200ppm.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed 2 buckets full of QUAT sanitizer (one at the serving line, one underneath a prep table) reading low concentration below 150ppm. CDI: PIC dumped out both buckets.

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use -Pf.- Observed trash can blocking access to handsink near dishpit. -CDI- PIC relocated items. -1-

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P- Observed popcorn chicken and orange chicken being held below 135F. Refer to temperature chart. -CDI- PIC reheated items to above 165F. -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

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P- Observed a bag of shredded mozzarella cheese date marked 5/15 (discard 5/21). -CDI- PIC voluntarily discarded items. -0- 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 .

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. -CDI- PIC relocated items. -0-

3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. Observed unwashed potatoes stored over retail waters in WIC. -CDI- PIC corrected storage order. -0- For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P- Observed sweet potato fries hot holding between 98-138F. -CDI- PIC voluntarily discarded fries below 135F. **REPEAT** -3- 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 for chicken and cheese sandwich being held on TPHC. -CDI- PIC properly labeled items. -0-

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 50 ppm. -CDI- PIC replenished sanitizer concentration to 200ppm. -0-

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed open door on waste container. **REPEAT** -0.5-

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P- Observed chicken biscuits hot holding on line - bagged up on top of the steam table between 118-125F. -CDI- PIC placed items in steam cabinet to heat back up. -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: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

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 mozzarella cheese date marked 2/26/24 (discard 3/2/24). -CDI- PIC voluntarily discarded. -0- 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 .

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed opened lids on dumpster. -CDI- PIC closed. -0-

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P- Observed sliced tomato and lettuce cups in RIC # 2 above 41F. Refer to temperature chart. -CDI- PIC placed items in WIC to rapidly cool. -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: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.19(B)(4)(5)Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. The food shall be discarded after the food has completed its 4 hour hold time, if the food is in unmarked containers, or marked with a time that exceeds the 4 hour time limit. -P- Observed cut lettuce and tomato cups being held on TPHC with no start or discard time indicated. -CDI- PIC marked appropriate start time. -0-

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. 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 . Observed pans, stored as clean, with food debris on the food contact surface. CDI - Pans were removed and placed inside the Dish machine.

6-501.112 Remove dead or trapped birds, insects, rodents, and other pests. Observed dead pest in the walk in cooler. -1-

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 at the dish pit inaccessible from speed racks stored in front of it. CDI: speed racks moved elsewhere. -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 a dead light bulb in the hood system. Recommend to replace. -0-

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 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 Cooling Food Safely https://youtu.be/P6x8b1ZVOxU . Observed vegetable mix, that was just placed in the walk in cooler to cool, tightly sealed. CDI: container vented. -0.5-

2-501.11 Clean-up of Vomiting and Diarrheal Event Observed no written cleanup procedures of vomit and diarrheal events. PIC Shanna was able to look up the documents from Stephen's email and print them out during inspection. -0-

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed sanitizer made at the 3 comp sink by the dry storage room at 0-100ppm. Per manufacturer's instructions, when using sanitizer on food prep surfaces, the concentration must be 200ppm. CDI: PIC added some quat sanitizer and is now at a concentration of 200ppm. -1.5-

4-302.13 Temperature Measuring Devices, Manual Warewashing -Pf Observed facility with no temperature measuring device for the high temperature dish machine. VR within 10 days to ensure facility has a temperature measuring device. -0-

2-101.11 PIC shall be present during all hours of operation. -PF Observed no PIC at beginning of inspection. Employee stated PIC had stepped out for a bit and returned halfway through the inspection. -2-

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed quat sanitizer concentration 100ppm at 3 comp sink near the ice machine. Quat sanitizer instructions are that when mixed and used for food contact surfaces, concentration must be 200ppm. CDI: Quat sanitizer concentration is 200ppm by end of inspection. REPEAT VIOLATION -1.5-

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed in-use wiping cloth in 100ppm quat sanitizer concentration. CDI: sanitizer was dumped out and replaced -0-

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed lid of dumpster open. Maintain all lids and doors closed to prevent harborage of rodents and/or insects. -0-

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed a quat sanitizer bucket with a concentration of 0ppm. CDI - PIC remade sanitizer with a concentration of 200ppm. -0 points-

3-701.11 Discarding or Reconditioning Unsafe, Adulterated, or Contaminated Food - P Observed container of ranch dressing in walk in cooler with black build up under lid and around rim. CDI - PIC discarded container. -1 point-

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed metal serving utensil stored as clean with food debris. CDI - PIC moved utensil to warewashing area to be washed, rinsed, and sanitized. -0 points-

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee jacket stored on equipment in food prep area. CDI - PIC moved employee jacket to disignated clothing storage area. -0 points-

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed rubbed off labels on two sanitizer buckets. -1-

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed buildup on shelving in walk in cooler and on floor in walk in cooler. -0-

2-301.14 Wash hands after activities that contaminate them. -P Observed outside employee walk in back door and dispense ice from ice machine without handwashing. CDI - PIC educated outside employee about requirement. -2-

4-501.112(A)(2) Provide a minimum of 180F rinse water for sanitization when using the dish machine. -Pf Observed hot water sanitizing at 132F on plate thermometer. For hot water to register 180F, plate thermometer would read 160F. VR no later than 10/10/2019 to ensure hot water sanitizing is at or above 180F. -1.5-

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 debris between cooking equipment on floor. -0-

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P Observed a pan of food in walk in cooler dated for 02/19. PIC stated that the item had previously been frozen. EHS informed PIC that frozen items should be dated with a thaw date once they are pulled from the freezer. CDI: Product voluntarily discarded.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed sanitizer buckets reading less than 50 ppm QAC during inspection. CDI: Buckets emptied and refilled with sanitizer reading 400 ppm QAC.

4-501.11 Maintain equipment in good repair. Observed gasket on walk in cooler ripped halfway down.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed one spray bottle of sanitizer reading less than 200 ppm QAC. CDI: Bottle dumped and refilled with sanitizer reading 400 ppm QAC.

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 closed clamshell containers at 50F in walk in unit. CDI: Clam shells opened and salads relocated to top shelf to facilitate rapid cooling.

4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed single service salad trays stored with food contact surface facing up. CDI: Inverted.

4-501.112(A)(2) Provide a minimum of 180F rinse water for sanitization when using the dish machine. -Pf Observed dish machine water reading 154.6F during inspection, and in addition, thermo-label did not change color. A maintenance call was made during inspection for repair. VERIFICATION REQUIRED within 10 days to determine long term compliance.

4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed single service salad trays stored with food contact surface facing up. CDI: Inverted.

4-204.115 Warewashing Machines, Temperature Measuring Devices - PF Observed rinse water temp gauge not functional during inspection. VERIFICATION REQUIRED within 10 days to determine compliance.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed box of emoployee food stored over bread and chicken patties for facility. CDI: Food box moved.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed recycling dumpster with no lids. Ensure lids are replaced by management company.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed build up on can opener blades. CDI, can openers taken to dish pitt to clean.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed chicken and pizza on cart in walk in holding temperature above 45F. PICn stated foods had been in walk in since the porevious day. All other foods in walk in were cold holding below 45F.

REPEAT 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 slaw cooling inside walk-in cooler inside a large sealed mixing bowl measuring 55F; CDI slaw uncovered completely to allow air flow across product. Observed large chef / chicken salads stored inside sealed containers placed inside stand up cooler unit for cooling measuring 54F. CDI salads opened and placed inside walk-in cooler to properly cool. Observed slaw and salads dropping by required temp rate.

NO POINTS DEDUCTED 5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed lids open to dumpster container.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed numerous utensils stored clean with food debris stuck to surfaces. CDI utensils pulled and placed into dirty dish pit.

NO POINTS DEDUCTED 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 large sealed containers of salads cooling inside stand up coolers measuring 57F. CDI all salads opened and placed into walk-in; observed required drop rate during inspection.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed containers stored clean with food debris stuck to surfaces; CDI containers pulled and placed into dirty dish pit.

2-301.14 Wash hands after activities that contaminate them.-P 2-301.14 Wash hands before donning gloves and between gloves uses.-P Observed employee working in sanitizing bay of three comp sink, then don gloves to work with yogurt parfaits. CDI- stopped employee and directed her to wash hands correctly.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf : Observed bottle labeled as "chlorine sanitizer 50 ppm" that bleached out test strip. PIC stated chlorine is not used to sanitize, only to disinfect. Bottle was relabeled as a disinfectant solution.

5-501.114 Ensure drain plug on dumpsters, waste containers is in place. Observed dumpster with no drain plug.

4-501.114 Maintain sanitizer at correct concentrations. -P - 200ppm for quat. Observed weak quat sanitizer at 3-comp sink closest to restroom and spray bottle used to sanitize FCS. CDI - sanitizer was dumped and refilled to 200ppm.

3-304.14(B) Hold in-use wiping cloths in sanitizer at proper concentration between uses. Observed weak quat sanitizer in red buckets with wiping cloths stored inside. CDI: buckets dumped and refilled to proper concentration.

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 incorrect times put on TPHC board. 11:00am was recorded on chart but salads will be placed on serving line at 11:30am. CDI - times were erased and correct times will be marked once salads are placed on serving line.

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 side Ceaser salads at 53F cooling in reach-in cooler with lids on. CDI - salads transferred to walk-in cooler to rapidly cool until staff returns from lunch.

3-304.14(B) Hold in-use wiping cloths in sanitizer of proper strength between uses. Observed 1 quat sanitizer bucket at 50ppm. Sanitizer was changed out to 200ppm. General Comment: Investigated complaint for request number: 64558 unconfirmed FBI.

Repeat - 6-301.11 Provide soap for handwashing at each handsink. -Pf Observed no soap available at handsink in kitchen next to hot box. CDI - soap provided. 6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no paper towels available at the handsink in the dish room. CDI - paper towels provided.

4-501.112(A)(2) Provide a minimum of 180F rinse water for sanitization when using the dish machine. -Pf Observed high temp dish machine not sanitizing properly. Thermolabel did not turn black. Final rinse temperature gauge reading over 180F but wash temp gauge did not go past 140F. Dish machine company was notified. 3-compartment sink will continue to be used until dish machine is repaired. Verification required.

General Comment - 3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P Observed a packet of turkey dated 2/23 in walk-in cooler that had exceeded 7 day date mark. CDI - turkey was discarded.

General Comment - 7-201.11 Store toxic materials to avoid contamination. -P Observed one stainless steel cleaner bottle stored in kitchen on table next to slicer and another bottle stored on rolling cart next to food equipment. CDI - bottles stored on chemical shelf.

General Comment - 5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed one lid open to dumpster outside.

General Comment - 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 debris on floors in the dry storage room.

Provide paper towels at each hand sink. Observed paper towels missing from hand sink in dish room. CDI - paper towels provided during inspection.

Maintain sanitizer at proper concentrations. Observed QAC sanitizer at 3-comp sink, bucket, and spray bottle at 0ppm. CDI - all sanitizer was changed and refilled to 200ppm by cafeteria manager.

Maintain tCS foods for hot holding at 135F/above. Observed a small pan of hush puppies in hot box at 114F. CDI - hush puppies reheated to 165F.

7-204.11 Provide sanitizer at correct concentrations, diluting as required.-P Observed quat sanitizer spray bottle well above 200ppm. Test strip turned a blue color. CDI - sanitizer bottle was dumped and refilled with proper sanitizer from 3-compartment sink.

5-501.114 Ensure drain plug on dumpster, waste containers is in place. Observed drain plug in place but is broken with an opening for leaking. Replace drain plug.

5-205.15 Maintain a plumbing system in good repair. Observed 1 of 2 sinks not functioning in the boy's restroom. PIC stated that a work order has been submitted and the sink will be fixed over the Summer.

5-501.114 Ensure drain plug on dumpsters, waste containers is in place. Observed broken drain plug on dumpster. PIC stated work order has been submitted.

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 2 dusty ventilation covers in the kitchen.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed two pans of ravioli in the steam wells below 135F after mixing the foods (see chart). CDI- foods were reheated to 165F.

4-501.11 Maintain equipment in good repair. Observed one torn gasket on a hot box behind the serving line.

•5-501.114 Ensure drain plug on dumpsters, waste containers is in place. Observed a broken drain plug on the outside dumpster. PIC submitted a work order to have the drain plug replaced after I had mentioned it was missing on the previous inspection. A new work order has been submitted to have the drain plug replaced again.

5-202.12 Provide at least 100F water at handsinks.-Pf Observed three handsinks on the side of the kitchen nearest the employee restroom operating at 75F. The other handsinks nearest the dish machine were all operating at 104-105F. PIC informed me that maintenance is being done on the water lines. VR required in 10 days. 6-301.11 Provide soap for handwashing at each handsink. -Pf Observed no soap in the boys restroom nearest the cafeteria. CDI- soap was replaced.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed several foods in a warmer and on the serving line that were below 135F (see chart). CDI- foods were reheated to 135F.

5-205.15 Maintain a plumbing system in good repair.-P Observed a non functioning faucet in the boys restroom nearest the cafeteria. CDI- there is another sink in the boys restroom that is functioning properly. A work order has been submitted to have the sink repaired.

5-501.114 Ensure drain plug on dumpsters, waste containers is in place. Observed missing drain plug on outside waste receptacle.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed several pans of corn dogs in the warmer below 135F (see chart). CDI by reheating corn dogs to over 135F.

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 cut cantaloupe placed out on the serving line before time had started. CDI by placing cantaloupe back into the reach in cooler.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed two outside waste receptacles with lids propped open.

4-202.11 Food-Contact Surfaces-Cleanability - PF. Food contact surfaces shall be smooth and free of breaks, cracks, chips, and similar imperfections. Observed one cracked plastic container stored clean. CDI by placing the container in the office for use to hold office supplies.

5-501.114 Using Drain Plugs - C. Drains in receptacles for waste shall have drain plugs in place. Observed missing drain plug at outside waste receptacle.

4-501.114 Manual and Mechanical Warewashing Equipment, Chemical Sanitization-Temperature, pH, Concentration and Hardness Provide sanitizer at proper concentration and temperature. Observed quat sanitizer concentration low in 2 sanitizer buckets and at 62 degrees F at 3 compartment sink. CDI, operator refilled buckets to proper concentration and refilled 3 compartment sink to proper concentration and temperature.4-601.11 (A) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils. Food contact surfaces shall be clean to site and touch. Observed blade of can opener soiled with dried food debris. CDI, operator relocated can opener for cleaning.

4-204-112 Temperature Measuring Devices-FunctionalityGeneral Comment: Provide a temperature measuring device on any hot or cold hold equipment used to store potentially hazardous food. Observed no temperature measuring device in 1 cold hold display unit along front line.

4-205.10 Food Equipment, Certification and Classification General Comment: Food service equipment shall be classified or listed to meet ANSI / NSF standards. Observed 2 white non NSF basting brushes in prep table drawer. CDI, operator removed brushes from use.

6-501.12 Cleaning, Frequency and RestrictionsGeneral comment: physical facilities shall be cleaned as often as necessary to keep them clean. Observed floor of walk-in cooler accumulating debris in corners and in need of cleaning.

4-601.11 (A) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and UtensilsGeneral Comment: Food contact surfaces shall be clean to site-and-touch. Observed a mixer bowl that wasn't in use accumulating food grade oil. Observed 1 plastic spatula soiled with sticky residue. CDI, operator relocated spatula for cleaning and employee cleaned mixing bowl.

3-501.17 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Date MarkingDate mark potentially hazardous food that is ready-to-eat and held in establishment over 24 hours. Observed a container of shredded mozzerela cheese not date marked in walk-in cooler. CDI by instruction.

3-304.14 Wiping Cloths, Use LimitationContainers of sanitizer solutions shall not be stored on equipment. Observed a bucket of sanitizer solution stored on equipment in kitchen. CDI, sanitizer bucket relocated for proper storage.

4-202.11 Food-Contact Surfaces-CleanabilityGeneral Comment: Food contact surfaces shall be in good repair. Observed scaring on 1 plastic spatula and no longer smooth and easily cleanable. Observed 1 cracked ice scooper. CDI, operator discarded plastic spatula and ice scooper.