DECATUR ADVENTIST JR. ACADEMY

Observed cut lettuce(56F), sour cream(55F) and shelled eggs(56F) stored in two door reach in cooler not holding a TCS food temp of 41F or below. Ambient reading of COS: TCS food items were moved to event only 2 door reach in cooler to cool to: cut lettuce(42F), sour cream(44F), shelled egg (43F) C/A: 511-6-1.04(6)(f) - Time/Temperature Control for Safety; Cold Holding (P) (f) Time/Temperature Control for Safety Food, Hot and Cold Holding. Except during preparation, cooking, or cooling, or when time is used as the public health control, time/temperature control for safety food shall be maintained at 41°F (5°C) or below or 135°F (57°C) or above, except that roasts cooked to a temperature and for a time specified in subsection (5)(a)2 of this Rule and reheated using the same temperature and time conditions as cooking may be held at a temperature of 130°F (54°C) or above. P

Observed employee wearing bracelet while preparing TCS foods. COS: Employee was educated and complied by discarding tortilla, removing bracelet and washing hands before returning to work. C/A: 511-6-1.03(5)(g) - Jewelry (C) (g) Jewelry. Except for a plain ring such as a wedding band food employees may not wear jewelry including medical information jewelry on their arms and hands while preparing food.

Observed 2 door reach in cooler not maintaining a TCS food temp of 41F or below. Ambient for reach in cooler reading 55F. Advised to have repaired before storing TCS food items. C/A:511-6-1.05(6)(a) - Good Repair & Proper Adjustment (C) (6) Maintenance and Operation.

(a) Good Repair and Proper Adjustment.

1. Equipment shall be maintained in a state of repair and condition that meets the requirements specified under subsections (1) and (2)of this Rule.

Observed cell phone stored on prep top table. C/A: 511-6-1.07(4)(b) - Designated Areas for Employee Activity, located to prevent contamination of food, equipment, utensils, linens, & single service articles (C) (b) Designated Areas for Employee Activity.

1. Areas designated for employees to eat, drink, and use tobacco shall be located so that food, equipment, linens, and single-service and single-use articles are protected from contamination.
2. Lockers or other suitable facilities shall be located in a designated room or area where contamination of food, equipment, utensils, linens and single-service and single-use articles cannot occur. COS Cell phone was moved to personal area and advised personal items shall not be stored near food for sale.

Observed employee wearing bracelet while preparing food. Corrective Action: 511-6-1.03(5)(g) - Jewelry (C) (g) Jewelry. Except for a plain ring such as a wedding band food employees may not wear jewelry including medical information jewelry on their arms and hands while preparing food. Corrected Onsite: Strawberries were discarded, bracelet was removed and hands were washed before returning to work.

Observed cell phone stored on prep top table. Corrective Action: 511-6-1.07(4)(b) - Designated Areas for Employee Activity, located to prevent contamination of food, equipment, utensils, linens, & single service articles (C) (b) Designated Areas for Employee Activity.

1. Areas designated for employees to eat, drink, and use tobacco shall be located so that food, equipment, linens, and single-service and single-use articles are protected from contamination.

2. Lockers or other suitable facilities shall be located in a designated room or area where contamination of food, equipment, utensils, linens and single-service and single-use articles cannot occur. Corrected onsite: Cell phone was moved to personal area and advised personal items shall not be stored near food for sale.

Observed gaskets on reach in freezer unclean with black substance build up inside gaskets. Corrective Action: 511-6-1.05(7)(a)2,3 - Equipment, Food/Nonfood-Contact Surfaces, and Utensils, food-contact surfaces of cooking equipment & nonfood-contact surfaces free of accumulations (C) 2. The food-contact surfaces of cooking equipment and pans shall be kept free of encrusted grease deposits and other soil accumulations.

3. Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Advised to have deep cleaned and increase cleaning frequency.

Observed single used trays store directly on the floor in main kitchen. COS- trays were moved to shelf.

Observed foil on shelf near stove. COS- foil was removed.

Observed mixed salad (63F) sitting on serving line not holding a temperature of 41F or below. COS- salad was moved to reach in freezer to chill to 41F. Advised PIC to place salad in reach in cooler between meal service.

Observed cheese pizza (123F), vegetable pizza(121F) not hot holding at 135F or above. COS- Pizza was placed in oven to heat to Cheese pizza (137F) and vegetable pizza (141F). Advised PIC to place Pizza in oven between meal service.

Observed 2 children and an teacher in kitchen. COS- PIC asked unauthorized personnel to exit kitchen. ADvised PIC only food service staff shall be in kitchen.

Observed 2 employees with hair longer then 1/2 inch handling food without hair restraint. COS- All employees put on hair restraint washed and sanitized hands before returning to work.

Observed sanitizer bucket with no measurable sanitizer. COS- Sanitizer bucket ws remade to read 100ppm Cl

Observed employee personal cups store on counter top. COS- Cups were removed and countertop was sanitized.