Bleckley County High School

Hot water sanitization temperature from the mechanical warewashing machine registered at only 142F on DPH Min/Max thermometer. This is not high enough for even the wash solution temperature. CA: After being cleaned, equipment food contact surfaces and utensils shall be sanitized in hot water mechanical operations by being cycled through equipment that is set up as specified under subsections (6)(e), (l), and (m) of this Rule and achieving a utensil surface temperature of 160°F (71°C) as measured by an irreversible registering temperature indicator. Correct within 72 hours, until then they may use the 3 compartment sink to wash, rinse and sanitize. Notify DPH when fixed.

Multiple pieces of equipment on the premises that are not being used for the food service operation and are no longer being attempted to repair for use. The two main pieces are a broken milk cooler and a broken reach in cooler between the warming cabinets on the first line. CA:The premises shall be free of items that are unnecessary to the operation or maintenance of the establishment, such as litter or equipment that is nonfunctional or no longer used. Correct by next inspection by either fixing the equipment for use or removing it.

Outside receptacles have buildup of trash and grime around the bottom of them. Outside receptacles and the areas around them shall be cleaned at a frequency to prevent contamination and prevent build-up

Observed a light out in the service sink area with chemical storage. Lighting shall be adequate to 50 foot candles in all food prep, storage, and service areas.

Observed heavy buildup of dust and mold-like residue around the fans/cooling unit of the walk in cooler. Non-food contact surfaces shall be cleaned at a frequency to prevent the buildup of dust, dirt and other soil residue.