L O Donald Sch

*02 Cold Hold (41øF/45øF or below)

apple slices and dannon smoothie drink left out at room temperature. food was not being immediately served. store on cold hold equipment when not being immediately served.

*14 Cleaning procedure--steps w/ clean water

NO AVAILABLE HOT WATER THROUGHOUT ESTABLISHMENT, REPAIR HAND SINK PROVIDED BY DISD, ASAP.

*45 Premises shall be maintained in good repair

properly seal off missing ceiling tile connecting with make shift wall.

*42 Dirty nonfood contact surfaces

observed dust on rack used to store utensils, observed grime build up on windows. clean.

*03 Food products not maintained at 135øF or above

hamburger patty in hot hold recorded highest temperature at 120.5F, beans observed at highest temperature of 133.2F. repair hot hold device.

*39 Equipment in good repair and proper adjustment.

hot hold device showing temperature of 174F, actual temperature observed was 128.5F, repair.

*29 Thermometers to be accurate +/- 3'F

reading device of hot hold device states 174F, actual temperature at 128F. recalibrate.

*45 Premises shall be maintained in good repair

black substance on ceiling of back storage area, clean and repair.

*34 Exterior doors used as exits need not be self-closing if they are solid and tight-fitting

gap on lower left hand corner of left exterior door. close gap to reduce entry of pest.

*46 Enclosed toilet room w/self closing doors

restroom door was open, maintain closed.

*39 Equipment in good repair and proper adjustment.

leak coming from pipe of condenser unit of walk in freezer, repair.

*37 Storing the food where it is not exposed to splash, dust, or other contamination

food containers in walk in freezer are getting covered with ice, move.

*02 Cold Hold (41øF/45øF or below)

fruit 65'f, carrot 46'f

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

50 ppm quat

*02 Cold Hold (41øF/45øF or below)

carrot 51'f

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

observed tray put directly on oranges

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

sanitizer bucket: 50 ppm quat, 100 ppm maintain it at 200 ppm quat

*14 When to wash hands before donning new gloves

*42 Floors/walls/ceiling/nonfood dirty

Ceiling above three compartment sink shows buildup of dust and lint.

*31 No soap at handsink

Main kitchen hand wash sink supply of soap empty.

*45 Lockers to be used to store personal items

Please provide a separate, designated area for employee property away from other food and commercial supply storage.

*10 Equipment and Utensils Sanitization

Toilet bowl plunger stored by three compartment sink. Toilet bowl plungers are not designed to clear clogged pipes. If pipes are clogged, please use a plumber's snake to clear lines.

*47 RFSM Certificate - Not Display

RFSM Certificate is posted in office. Any RFSM should be on display where public can see (see above for specifics)

*39 Store equipment & utensils - avoid contamination

Hand wash sink is immediately adjacent to drying area of three compartment sink. Please provide a splash guard to prevent splash from hand washing from reaching drying utensils.

*18 Single Service use- materials safe

Disposable plates fell on floor. Staff member began to re stack along with other disposable plates. Corrected on site. Please remind employees that any utensils that fall on floor may not be used

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

CARROTS WITH BEST USED BY DATE OF 4/11/17 (MATCHSTICK)

*28 Date marking commercially prepared of RTE/PHF

CARROTS WITH USE BY DATE 0F 11/23/16 IN RIC

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

100 PPM QUAT WASRE WASHING

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

TWO DENTED CANS WITH NON DENTED CANS