SAGE @ Calvary Day School

Observed coleslaw and sliced tomatoes stored without proper refrigeration on self-service buffet areas. Observed facility cold-holding self-service buffet unit to not be functioning and facility using ice packs to keep foods cold.

RCA: Facility is to have unit repaired or replaced, cold held TCS foods are to be kept at 41F or below. Facility may use ice bath only if able to keep foods at proper temperatures until unit is repaired/replaced.

Observed chicken in hot holding cabinet and on self-service buffet unit not held at temperatures of 135F or higher.

COS CA: PIC replaced foods on hot line and reheated chicken in hot holding cabinet. Time/temperature control for safety food shall be maintained at 41°F (5°C) or below or 135°F (57°C) or above.

Observed TCS foods (coleslaw) on counter without temperature control, upon inquiry PIC stated that facility was using TPHC but food was not marked as such.

RCA: If time without temperature control is used as the public health control for a working supply of time/temperature control for safety food before cooking, or for ready-to-eat time/temperature control for safety food that is displayed or held for sale or service, written procedures shall be prepared in advance, maintained in the food service establishment, and made available to the regulatory authority upon request that specify: If time without temperature control is used as the public health control up to a maximum of 4 hours and The food is marked or otherwise identified to indicate the time that is 4 hours past the point in time when the food is rendered a time/temperature control for safety food.

Observed person in charge not performing duties; not ensuring employees are properly cleaning and sanitizing food contact surfaces as evidenced by the old labels, glue residue and mildew-like substance on the soda nozzles. Observed person in charge not performing responsibilities in ensuring or monitoring that employees are using proper hot holding methods regarding Time/Temperature Control for Safety Food or ensuring that cold held TCS food items are properly cold held on self-service buffet units.

RCA: Person in Charge (PIC) must manage food safety operations through oversight, monitoring, and enforcement of safe food handling practices via Active Managerial Control.

Observed mildew-like substance on insides of soda nozzles. Observed old labels and glue residue on surfaces of cambros.

RCA: Equipment, food-contact surfaces, and utensils shall be clean to sight and touch.

Observed multiple employees without hair restrained or wearing hairnets improperly (on top of head with hair still unrestrained).

RCA: Employees preparing or handling food shall use effective and clean, disposable or easily cleanable nets or other hair restraints approved by the Health Authority, worn properly to restrain loose hair including beards and mustaches longer than one half inch.

Observed old rodent droppings in in pantry storage area on floor, dropping were only observed in this area of the entire cafeteria.

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

Observed multiple TCS food items on hot line and in hot holding cabinet below 135F. See temperature log for all foods.

COS CA: Employees removed all foods below temperature and reheated to 135 or above.

Observed no outward protecting sneeze guards on any self-serve area.

RCA: Food shall be protected from contamination by storing the food In a clean, dry location; Where it is not exposed to splash, dust, or other contamination.

Observed walk-in freezer door hinge does not close door properly. Observed loose gaskets on doors for cold/hot holding. Observed back door to kitchen missing kick plate.

RCA: Equipment components such as doors, seals, hinges, fasteners, and kick plates shall be kept intact, tight, and adjusted in accordance with manufacturer's specifications.

Observed hood vents with accumulation. Observed build-up behind dishwasher on wall.

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

Observed ranch, Caesar dressings and shredded cheese that require refrigeration to be stored on counter in main dining room without proper cold holding. Observed cheese cake in café held in reach-in cooler not capable of holding temperatures of 41F or below. Observed cream cheese, milk, ranch and Caesar dressings in café held in reach-in cooler not capable of maintaining temperatures of 41F or below. CA: If items were prepared within the hour, items were placed on ice bath for immediate cooling. If any food item was held for longer than four hours, it was immediately discarded. RCA: 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 Inoperable coolers shall be repaired and not used until the Chatham County Health Department verifies functionality.

Observed no outward protecting sneeze guards on any self-serve area. Observed apples served for self-service without any wrapping or protection. Observed dressings stored on a three-tiered display with no proper protection from overhead contamination. self-service salad bar to be on an open table with no sneeze guards, overhead protection or lids for food. Observed soup within main dining area to be held with no lid or protection from overhead contamination. Observed to go boxes stored on floor behind front service counter. RCA: 511-6-1.04(4)(u) - Food Display (P) (u) Food Display.

1. Except for nuts in the shell and whole, raw fruits and vegetables that are intended for hulling, peeling, or washing by the consumer before consumption, food on display shall be protected from contamination by the use of packaging; counter, service line, or salad bar food guards, display cases, or other effective means. P

2. Protective devices for counters, serving lines, salad bars and other similar food displays in food service establishments shall be designed and constructed so as to intercept contaminants which may be expelled from the customer's mouth or nose.

3. All food, whether on display, being prepared for service or placed for consumer self-service must be protected from contamination from consumers standing or sitting within eight feet of the food, except that table side finishing as approved by the Health Authority and hibachi grills will be allowed when food preparation is for immediate service. 511-6-1.04(4)(q) - Food Storage (C) (q) Food Storage. (iii) At least 6 inches (15 cm) above the floor.