W E Greiner Middle School

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

store personal food away and underneath kitchen food to prevent contamination

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

repair lone hand sink that gets no hot water.. do not use

*02 Cold Hold (41øF/45øF or below)

kikkoman orange sauce states to refrigerate after opening.

*10 Quaternary ammonium temperature requirement

quat sanitizer at 3 comp sink observed at 700PPM, needs to be at 200-400 PPM.

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

personal food stored above kitchen foods, store to prevent contamination

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

leak coming from hand sink, repair.

*42 Dirty nonfood contact surfaces

grime build up on gasket of WIC, grime on floors.

*43 Clean vent syst:Intake/exhaust air ducts

dust build up on intake vents, clean.

*45 Premises shall be maintained in good repair

repair damage walls and corners, repair leak coming from hand sink.

*35 Eating food, chewing gum, drinking beverages, or using tobacco

observed opened drinks on food contact surface, no drinking or eating in kitchen.

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

observed leak coming from faucet of prep sink. repair.

*42 Dirty nonfood contact surfaces

grime observed on gaskets of reach in coolers, clean.

*43 Clean vent syst:Intake/exhaust air ducts

dust build up on intake vents, clean.

*32 Equipment & Utensils resistant pit,chip, crazing

observed chipped utensils, remove damaged utensil to prevent potential contamination.

*45 Premises shall be maintained in good repair

damaged corner wall next to exterior door, damaged ceiling in service sink room, repair.

*42 Dirty nonfood contact surfaces

mold like substance on wires of WIC

*39 Soda nozzles and ice bin clean to remove soil

small traces of grime on ice guard of ice machine, clean

*42 Dirty nonfood contact surfaces

dust build on fan of walk in cooler fan. grime build up on shelves.

*44 Trash can provided for papertowel waste

missing trash can at hand sinks, provide.

*43 Clean vent syst:Intake/exhaust air ducts

dust build on intake vents.

*43 Clean vent syst:Intake/exhaust air ducts

intake vents covered with dust, clean.

*42 Nonfood-contact surfaces material

observed grime build up on walls.

*25 Compliance HACCP Monitoring CCP

Establishment is not recording temperatures of cold hold equipment. record.

*03 Food products not maintained at 135øF or above

hamburger patty at 126.6F. RFSM raised temperature of oven to increase.

*43 Clean vent syst:Intake/exhaust air ducts

dust accumulating on multiple exhaust vents that are above working food stations.

*34 Controlling pests. Eliminating harborage conditions

fruit flies on corner hand wash station. RFSM has clean drained located next the effected area, observe.

*42 Floors/walls/ceiling/nonfood dirty

grime and food underneath shelves and behind cold hold equipment

*34 Outer openings:closing holes, gaps

missing tile at dish washing area must be repair to avoid contamination and pest harboring

*45Floor, wall, ceiling - Exposed material

missing part of ceiling tile at dish washing area must be replace or repair to avoid contamination

*34 Windows or doors protected against the entry criteria - air curtain

back entry door missing air curtain must be have an air curtain to avoid pest harboring

*03 Food products not maintained at 135øF or above

bean 126 F beans 105 F Quesadilla wrap 106 F

*34 Controlling pests. Eliminating harborage conditions

fly activity observed must be contact pest management to eliminate pest

*45 Premises shall be maintained in good repair

corners at exit area missing stainless steel rib protectors must be repair or replace to proper condition

*42 Floors/walls/ceiling/nonfood dirty

ceiling and light shields dirty with spills, food debris and soils accumulations must be clean floors in all areas dirty with food debris and dust accumulation floors must be clean during operatio

*45 Premises:Cleaning, frequency and restrictions

floors in all areas dirty must be clean during operational hours ceiling dusted with oils accumulation must be clean during operational hours

*12 A food employee shall comply with an exclusion or RESTRICTION

missing writing employee health policies

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

sanitizer bucket 0 concentration needs 400 ppm Quat solution at operational hours

*39 Equipment in good repair and proper adjustment.

RI Warmer unit at front area not keeping temperature hot must be adjusted or repaired properly

*03 Food products not maintained at 135øF or above

chicken on line 131 F 2nd tray chicken 128 F

*06 Discard if TCS is in container w/ no date or day

jar dressing container not expiration date

*37 Food protected from cross contamination by storing damaged, spoiled, or recalled food being held

expired date jar keep refrigerated only

*45 Clean facilities as often as necessary.

need clean floors under equipment and in all areas in general must be clean during operational hours

*19 Water & Plumbing in good repair- per code

REPAIR THE WATER LEAK UNDER THE THREE COMPARTMENT SINK (KITCHEN)

*31 No soap at handsink

PROVIDE SOAP FOR THE ONE HAND SINK MISSING IT IN THE KITCHEN

*42 Dirty nonfood contact surfaces

CLEAN THE GASKETS OF THE REACH IN COOLERS AND HOT HOLD (DUST, STICKER)

*47 Handwashing signage

PROVIDE A HAND WASH SIGN FOR THE ONE HAND SINK MISSING ONE

*42 Dirty nonfood contact surfaces

REMOVE THE DUST FROM THE FAN COVERS OF THE WALK IN REFRIGERATOR

*45 Walls and ceilings, studs, joists, and rafters

REPLACE THE TWO DAMAGED CEILING TILES THAT ARE DAMAGED DUE TO EXPOSURE TO MOISTURE

*43 Light bulbs, light shields provided

REPLACE LIGHT BULBS THAT HAVE BURNED OUT UNDER THE VENT HOOD

*34 Insect control:prevent dead insects from food

FRUIT FLIES FLYING AROUND THE HAND SINK IN THE CORNER OF THE FOOD PREPARATION AREA

*28 Date marking commercially prepared of RTE/PHF

NO DATE MARKING ON THE SALAD AND SANDWICH PACKS