Anson Jones School

*45 Premises shall be maintained in good repair

Have intake cover readjusted

*42 Dirty nonfood contact surfaces

Clean dust from intake cover by 3-compartment

*29 Concentration of the sanitizing solution shall be accurately determined by using a test kit or o

sanitizer buckets and 3c sink at 100 ppm Quat concentration must be at: 200 ppm to 400 ppm Quat concentration to eliminate bacteria and virus

*25 HACCP CORRECTIVE ACTIONS C.C.P.

missing temperature logs on cooler units must be have control temp log for all cooler units

*46 Water, Plumbing, and Waste Plumbing Systems-good repair

*46 Water, Plumbing, and Waste Plumbing Systems-good repair

hand sink hot water faucet broken must be replace or repair to proper condition

*39 Equipment in good repair and proper adjustment.

WI cooler unit emergency bottom broken must be repair or replace to proper condition

*19 Hand sink water temperature below 110'F

front hand sinks at 100 F must be have 110 F hot water to have proper hand washing

*45 Premises shall be maintained in good repair

WI cooler lights not working on both areas must be replace or repair to proper condition restroom fans not working must be replace or repair to proper condition

*47 Handler-Certificate Not on site

missing current food handler cards on site must be have current food handler cards on site

*23 Does the establishment have sufficient capacity to meet peak hot water demands?

hot water at 82 F must be repair system and maintain minimum 110 F temperature to avoid cross contamination

*20 Grease Trap Tickets

missing current grease trap ticket on site date:03/19 must be have current grease trap ticket on site

*02 Cold Hold (41øF/45øF or below)

carrot 53'f

*02 Cold Hold (41øF/45øF or below)

salad 59'f

*03 Food products not maintained at 135øF or above

french fries 125'f

*10 Clean Sight and Touch

provide cleaning for milk cooler

*09 Food protected cross contamination arrange each type food in equipment so cross is prevented

Raw Ground Beef if staff storage area stored over sugar snap peas.

*31 Handwashing lavatory - used for other purpose

Ice observed in hand wash sink. Please make sure that hand wash sinks are used for washing hands only.

*45Floors easily cleanable

Tile floors below hot hold units should significant staining and wear.

*42 Nonfood-contact surfaces material

Cardboard used as a deflector in dry storage area. Any surfaces should be non absorbant.

*03 Food products not maintained at 135øF or above

Sloppy Joe ii hot hold stored at 122.4°F

*32 Nonfood surfaces-design to be cleaned easily

Floors under hot hold on main service line has dirty tiles

*39 Equipment in good repair and proper adjustment.

Door to walk in freezer has significant buildup of ice.

*43 Clean vent syst:Intake/exhaust air ducts

Return air near vent hood shows buildup of dust and lint.

*28 Date marking commercially prepared RTE/ TCS food exceed a manufacturer's use-by date

SLICED APPLES WITH 5/21/17

*39 Keep utensils handles upright or protected

IN ICE MACHINE

*10 Q.A. PPM - follow manufacturer's direction

400 PPM QUAT (COS)

*07 Food safe, good condition, unadulterated, and honestly presented

OBSERVED ONE DENTED CAN ON SHELF (COS)