Stringfellow Elementary School

Observed a red-colored residue on the white part of the large ice machine under the lid in the kitchen area. CA: Except when dry cleaning methods are used as specified under subsection (7)(e) of this Rule, surfaces of utensils and equipment contacting food that is not time/temperature control for safety food shall be cleaned: In equipment such as ice bins. PIC will have an employee to clean and wipe down the white part of the large ice machine under the lid in the kitchen area.

Observed a hole in the floor under the vent hood area near the oven. CA: Except as specified under subsection (2)(d) of this Rule and except for antislip floor coverings or applications that may be used for safety reasons, floors, floor coverings, walls, wall coverings, and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. PIC will inform maintenance of the hole in the floor under the vent hood area near the oven.

Observed multiple containers of diced pineapples uncovered in RIC towards the front area of the kitchen. CA: Except as specified under paragraph 2. of this subsection and when cooling as specified in DPH Rule 511-6-1-.04(6)(e)2.(ii), storing the food in packages, covered containers, or wrappings, except for loosely covered or uncovered containers in which food is being cooled if protected from overhead contamination. PIC had employee to cover multiple containers of diced pineapples in RIC towards the front area of the kitchen.

Observed a Ninja blender being used to blend stuff up for some students. CA:Food service equipment must be commercial grade equipment and designed and built according to standards set by American National standards Institute (ANSI) accredited certification programs. Such an accredited program includes, but is not limited to, one offered by the National Sanitation Foundation, or Underwriters Laboratories. Food equipment that is certified or classified for sanitation by an American National Standards Institute (ANSI) accredited certification program is deemed to comply with subsections (1) and (2) of this Rule when used for its intended purpose. PIC will have to replace blender with a commercial grade blender.

Observed color coded prep boards in the back of the kitchen area on prep table with visible and uncleanable stains. CA: Equipment and utensils shall be designed and constructed to be durable and to retain their characteristic qualities under normal use conditions. PIC stated that they already have new color coded prep boards and will be discarding the ones on the rack on the prep table in the back of the kitchen area.

Observed orange slime build up in the ice machine near the dishwasher. CA: Except when dry cleaning methods are used as specified under subsection (7)(e) of this Rule, surfaces of utensils and equipment contacting food that is not time/temperature control for safety food shall be cleaned: In equipment such as ice bins. COS PIC cleaned the ice machine.

Observed a Ninja blender that is used to blend stuff up for some students. CA: Food service equipment must be commercial grade equipment and designed and built according to standards set by American National standards Institute (ANSI) accredited certification programs. Such an accredited program includes, but is not limited to, one offered by the National Sanitation Foundation, or Underwriters Laboratories. Food equipment that is certified or classified for sanitation by an American National Standards Institute (ANSI) accredited certification program is deemed to comply with subsections (1) and (2) of this Rule when used for its intended purpose. PIC will have blender replaced with a commercial grade blender.