DEKALB PREPARATORY ACADEMY

Violation of Code: [511-6-1.07(6)(e)] Observation: Sanitizer in dish sink and wiping cloth bucket at 1130 and 848 ppm Lactic Acid.
CA: Poisonous or toxic materials shall be used according to: (i) Law and this Chapter; (ii) Manufacturer's use directions included in labeling, and, for a pesticide, manufacturer's label instructions that state that use is allowed in a food service establishment, P (iii) The conditions of certification, if certification is required, for use of the pest control materials, P and (iv) Additional conditions that may be established by the Health Authority; COS- Water was partially discharged, fresh water added with new reading at 100pp chlorine. Also, food pans/items were re-rinsed and sanitized with new solution. Corrected On-Site by adding more fresh water, new reading 700ppm Lactic Acid

Observed interior of the Avantco freezer with food debris and portion of the ice machine with some build-up. CA: 3. Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.

Observation: No written clean-up plan for vomit/fecal incidents provided.
CA: A food establishment shall have written procedures for employees to follow and an EPA registered disinfectant effective against Norovirus available on-site at the food service establishment when responding to vomiting or diarrheal events that involve the discharge of vomitus or fecal matter onto surfaces in the food service establishment. The procedures shall address the specific actions employees must take to minimize the spread of contamination and the exposure of employees, consumers, food, and surfaces to vomitus or fecal matter.Pf Discussed with PIC that there must be a written plan that includes the name of the chemical that can disinfect against Norovirus, including its EPA reg #, mixture ratio (unless ready to use), Clean up procedures that details the use and availability of an EPA registered disinfectant that is effective against Norovirus. Specific actions by employees to minimize the spread of contamination of vomit and fecal matter to the following:?Food service employees ?Consumers ?Food ?Food contact surfaces of equipment and utensils ? Non-food contact surfaces Create policy and email by 8-21-25

Observation: Sanitizer in dish sink and on food contact surfaces at the drainboard over 200ppm chlorine. CA: Poisonous or toxic materials shall be used according to: (i) Law and this Chapter; (ii) Manufacturer's use directions included in labeling, and, for a pesticide, manufacturer's label instructions that state that use is allowed in a food service establishment, P (iii) The conditions of certification, if certification is required, for use of the pest control materials, P and (iv) Additional conditions that may be established by the Health Authority; COS- Water was partially discharged, fresh water added with new reading at 100pp chlorine. Also, food pans/items were re-rinsed and sanitized with new solution.

CA: Manual and Mechanical Warewashing Equipment, Chemical Sanitization - Temperature, pH, Concentration, and Hardness. A chemical sanitizer used in a sanitizing solution for a manual or mechanical operation at contact times specified under subsection (8)(b)3 of this Rule shall meet the requirements specified in DPH Rule 511-6-1-.07(6)(g), shall be used in accordance with the Environmental Protection Agency (EPA)-registered label use instructions P, and shall be used as follows:. A quaternary ammonium compound solution shall have a minimum temperature of 75ºF (24ºC), P have a concentration as specified in DPH Rule 511-6-1-.07(6)(g) and as indicated by the manufacturer’s use directions included in the labeling, P and be used only in water with 500 ppm hardness or less or in water having a hardness no greater than specified by the EPA-registered label use instructions. OBSERVED: sanitizer reading in the dish sink 0ppm Quat. Wiping cloth solution 0ppm Quat in use for counters. COS- sanitizer re-set and now 400ppm Quat

CA: Cleaning of Equipment and Utensils. (a) Equipment, Food-Contact Surfaces, and Utensils.

1. Equipment food-contact surfaces and utensils shall be clean to sight and touch. Pf. OBSERVED: raw chicken in the produce sink. COS: sink sanitized. Educated staff on the usage of the sink and also provided produce sink signage.

CA: Thawing. Except as specified in paragraph 4 of this subsection, time/temperature control for safety food shall be thawed:

1. Under refrigeration that maintains the food temperature at 41°F (5°C) or less; PF or
2. Completely submerged under running water: (i) At a water temperature of 70°F (21°C) or below, PF (ii) With sufficient water velocity to agitate and float off loose particles in an overflow PF, and (iii) For a period of time that does not allow thawed portions of ready-to-eat food to rise above 41°F (5°C), or (iv) For a period of time that does not allow thawed portions of a raw animal food requiring cooking to be above 41°F (5°C), for more than 4 hours including: (I) The time the food is exposed to the running water and the time needed for preparation for cooking PF, or (II) The time it takes under refrigeration to lower the food temperature to 41°F (5°C) PF;
3. As part of a cooking process if the food that is frozen is: (i) Cooked as specified under subsections (5)(a)1 or 2 or (5)(b) or 5(e) of this Rule PF, or (ii) Thawed in a microwave oven and immediately transferred to conventional cooking equipment, with no interruption in the process PF; or
4. Using any procedure if a portion of frozen ready-to-eat food is thawed and prepared for immediate service in response to an individual consumer's order.
5. Reduced oxygen packaged fish that bears a label indicating that it is to be kept frozen until time of use shall be removed from the reduced oxygen environment: (i) Prior to its thawing under refrigeration that maintains the food temperature at 41°F (5°C) or less; or (ii) Prior to, or immediately upon completion of its thawing, using procedures to completely submerge in running water as specified in paragraph 2 of this subsection. OBSERVED: Raw chicken thawing in the sink without running water. COS- chicken placed in the walk in cooler Discussed thawing procedures with the staff.

Sanitizer compartment of the dish sink is reading 0ppm Quat. COS- sanitizer manually added and now reading 200ppm Quat. CA: sanitizer shall always read 200ppm Quat or 50ppm chlorine.
PIC was informed that the Sam's Club brand may not be compatible to the Ecolab dispenser.

Box of raw shell eggs stored above milk in the walk in cooler. COS-items relocated.

Time temperature control for safety (TPHC) items (milk, cole slaw milk, black beans) in the walk in cooler and the milk in the milk box holding above 41F. Milk box closed and the items from the walk in cooler relocated to the U Star coolers. PIC advised to keep in the units until the walk in cooler is able to hold tcs items at 41F or below.

Dishes being sanitized without the proper sanitizer amount and contact time. The stopper for the sanitize compartment is not functional therefore the water cannot be filled in the sink. COS-temporary solution use the rinse compartment to fill the sanitizer but the correct step order must be followed. 150ppm quat sanitizer.

Top door of the ice machine is missing. The built in stopped for the sanitize dish sink is not functional and doesn't allow water to hold in the sink. PIC advised that a stopper must be purchased.

Ice scoop handle is broken and is missing. PIC advised to replace the ice scoop.

Test strips provided are discolored and unusable.

Vendor observed eating in the kitchen near where food was being prepared. COS-vendor discontinued eating. PIC advised to sanitize the table.

Test strips provided are discolored and unusable. PIC will order new test strips. CA: Usable test strips must be provided at all times

Shelves (metal) in the walk in cooler unclean to sight and touch.