Cirrus Academy Charter School

Observed taco beef stored in the warming cabinet with temperatures below 135F. (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. EHS informed the PIC of the need to reheat the beef to 165F.

Observed several bags of lettuce with best if used by dates of 2/20,2/17, and 3/5. (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.

2. Equipment components such as doors, seals, hinges, fasteners, and kick plates shall be kept intact, tight, and adjusted in accordance with manufacturer's specifications. EHS informed PIC of the need to discard the lettuce that has began degrading.

Observed pans stored on the shelving as clean that were wet-stacked. 10) Protection of Clean Items.

(a) Equipment and Utensils, Air-Drying Required. After cleaning and sanitizing, equipment and utensils:

1. Shall be air-dried or used after adequate draining before contact with food. EHS informed the PIC of the need to allow items to air dry before stacking.

Observed damaged gasket on warming cabinet door; door does not close completely. (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.

2. Equipment components such as doors, seals, hinges, fasteners, and kick plates shall be kept intact, tight, and adjusted in accordance with manufacturer's specifications. EHS informed the PIC of the need to have the gasket repaired.

Observed the sanitizer concentration in the 3C was low as it did not provide a reading. (n) 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: 3. 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; P

EHS checked the concentration from the dispenser and it showed to be adequate. PIC stated she would have staff to make fresh sanitizer.

Observed facility's need to clean under and around all equipment in the storage areas. (b) Cleaning, Frequency and Restrictions.

1. The physical facilities shall be cleaned as often as necessary to keep them clean and by methods that prevent contamination of food products.

2. Except for cleaning that is necessary due to a spill or other accident, cleaning shall be done during periods when the least amount of food is exposed, such as after closing. EHS informed PIC of the need to clean routinely.

Observed facility's need to repair the damaged flooring and coving in the office around the hot water heater and sealing the opening along the corner wall in the area holding refrigeration/freezer unit.(5) Maintenance and Operation.

(a) Good Repair. All physical facilities shall be maintained in good repair. Facility was informed to repair the areas during a complaint investigation approximately 2 months prior; Per PIC, the school office has scheduled for the repairs to be made.

Observed personal items on shelving with facility single use items. (b) Designated Areas for Employee Activity.

1. Areas designated for employees to eat, drink, use tobacco products and electronic devices 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. EHS informed the PIC that personal items are to be stored separate from facility items to prevent contamination.