W. A. HOUGH HIGH SCHOOL

REPEAT 5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed ice inside of two separate hand sinks. CDI - Ice was removed.

REPEAT 5-501.114 Drains in dumpsters and waste containers shall have drain plugs in place. Observed one broken drain plug on the far side dumpster. No points taken due to manager installing a new one that was also broken off.

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed boxes stacked up on one hand sink. CDI - Items were removed.

3-202.15 Food packaging must be in good condition, intact and protect the food inside. Pf Observed two dented cans in dry storage. CDI - Items were removed to be returned to the supplier.

3-302.11 (A)(4) Except when the food is being cooled, store food in packages, covered containers, or wrappings. Observed an open pan of bread in the walk-in freezer without a cover.

6-202.15 Protect outer openings of establishment from insect or rodent entry. Observed a light gap on the bottom of the left side back door.

REPEAT 4-501.11 Maintain equipment in good repair. Observed two broken cookie warmers in the cafeteria island. No points points taken due to the original stand up warmers being replaced.

5-501.114 Drains in dumpsters and waste containers shall have drain plugs in place. Observed one broken drain plug on the far side dumpster.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee possessions stored on top of a hand sink paper towel dispenser.

3-501.17 (A) or (B) Date mark/label all TCS foods that are ready-to-eat once opened or prepared and are to be held for more than 24 hours. -Pf. Establish a date marking system consistent with 3-501.17 (A) or (B). Additional date marking system options are found in 3-501.17 (D). Observed Chicken Caesar salads prepared yesterday without date marks. CDI - Manager dated during inspection.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed one spray bottle of chemical without a label. CDI - Manager labeled during inspection.

REPEAT 4-501.11 Maintain equipment in good repair. Observed two broken warmers. Manager stated that two new warmers are being delivered on Friday.

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

3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. -P. Observed cut melon cooling 0 degrees after 20 minutes. CDI - Melon was placed in the walk-in freezer to rapidly cool.

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 cut melon attempting to cool in a deep plastic container with a tight lid. CDI - Lid was removed and item was brought to the walk-in freezer to rapidly cool.

4-501.11 Maintain equipment in good repair. Observed one broken warmer. Manager has already ordered a new warmer to replace it.

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

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed mac n cheese being held below 135F in warmer #1 and warmer #3. Product prepared and portioned between 9am-9:30am. CDI: PIC reheated product in oven (172F). REPEAT VIOLATION.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed chicken being held below 135F in warmer #2. CDI: Food employee reheated product (>165F).

4-501.11 Maintain equipment in good repair. Observed torn gaskets on a few coolers and warmers.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed red outside dumpster missing a top lid, unable to close without lid. PIC stated they have put in a work order for this dumpster to have a new lid installed. Observed recycling dumpsters with sliding doors open.

4-302.13 (B) In hot water mechanical WAREWASHING operations, an irreversible registering temperature indicator shall be provided and readily accessible for measuring the UTENSIL surface temperature. -Pf. Observed high temperature dish machine with no test kit. CDI- EHS discussed requirements with PIC, will obtain test kit to be in compliance. EHS provided examples via email.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed sanitizer bucket in handsink at Line 5 area. CDI - Bucket was removed from handsink.

4-502.11(A) Maintain utensils in good repair. Observed plastic containers with broken edges. Replace as necessary.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed a few potato wedges below 135F. CDI-reheated to 165F+.

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 Ensure times are recorded for items out on TPHC.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed a bucket labeled sanitizer containing soap solution. CDI-re-labeled.

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 a pan of taco meat cooling tightly lidded in walk in cooler. CDI-taco meat vented and placed into freezer.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed chicken fingers holding hot below 135F on steam table. CDI-reheated to 165F+.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed labels fading on soap buckets. CDI-relabeled.

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 at 54F in tight plastic clamshell containers in holding cooler at line. Ensure salads are cooled properly to 41F before placing out on TPHC. Cool salads in walk in cooler or freezer. CDI-salads put into freezer and cooled to 39F.

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 small Caesar salads cooling in holding unit up front at 60F. Cool foods in walk in cooler or freezer. CDI-salads moved to freezer.

7-204.11 Provide sanitizer at correct concentrations, diluting as required.-P. Observed quat sanitizer too strong for FCS in two spray bottles. CDI - by diluting bottles. 7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf . Observed red buckets of soap and water not labeled and some buckets mislabeled sanitizer. CDI - by labeling.

5-501.115 Discard items and litter stored in the waste areas and enclosures as they are not necessary to operation and maintenance. Observed trash on ground inside dumpster enclosure next to cardboard dumspters.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed fish nuggets holding in steam table < 135F. CDI - reheated to proper temp and placed back on steam table.

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 pan of sliced American cheese from Friday in walk-in cooler that had not been date marked. CDI - date marked on site.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 few items in walk-in cooler including diced tomatoes that exceeded date to be discarded. CDI - discarded on site.

4-501.11 Maintain equipment in good repair. Observed two salad coolers reading above 45F. Work order was called in. Temperatures inside measuring from 43-47F. Coolers may need repair.

4-601.11 (A) Ensure equipment food contact surfaces are clean to sight and touch. Observed inside crevices of two scoops stored with dried food debris. CDI, by storing at dirty side of 3 comp sink to be cleaned and sanitized.

3-501.16 (A)(1) Maintain hot TCS foods 135F/above. Observed peas and carrots and corn on left serving line < 135F. CDI, by reheating in steamer to 165F+ and placing back on line.

3-602.11 Ensure foods that are packaged in facility and displayed for self service are properly labeled. Observed no labeling on prepackaged grab and go items. CDI, Health Dept. and CMS management addressing labeling deficiencies and procedure adjustments to gain compliance.

5-205.11 Using a Handwashing Sink-Operation and Maintenance. Handsink should not be used for any other purpose other than handwashing. Observed pan lids for serving line stored on top of handsink basin. CDI, relocated.

4-501.114 Manual and Mechanical Warewashing Equipment, Chemical Sanitization-Temperature, pH, Concentration and Hardness. Observed quat sanitizer in buckets and spray bottles < 200ppm. CDI, corrected to proper concentration by cafeteria manager.

3-501.16 (A)(1) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding. Observed 1 pan of baked chicken stored in one of the serving line's outside of cafeteria kitchen at 129F. CDI, reheated to proper temeprature during inspection. All other pans of chicken observed > 135F.

3-501.17 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Date Marking. Observed incorrect date on shredded american cheese mix in walk-in cooler. Dates should be marked once product is opened then discarded in either 4 or 7 days according on temperature. CDI, by instruction.

3-602.11 Food Labels. Observed no labeleing on prepackaged grab and go items. CDI, Health Dept and CMS management addressing labeling deficiencies and procedure adjustments to gain compliance.