ROCKBRIDGE ELEMENTARY SCHOOL- SCHOOL REPLACEMENT

Observed chicken sandwiches tightly covered while actively cooling inside the two-door cooler.

CA:(e) Cooling Methods.

1. Cooling shall be accomplished in accordance with the time and temperature criteria specified under DPH Rule 511-6-1-.04(6)(d) by using one or more of the following methods depending on the type of food being cooled:

(i) Placing the food in shallow pans; Pf

(ii) Separating the food into smaller or thinner portions; Pf

(iii) Using rapid cooling equipment; Pf

(iv) Stirring the food in a container placed in an ice water bath; Pf

(v) Using containers that facilitate heat transfer; Pf

(vi) Adding ice as an ingredient; Pf or

(vii) Other effective methods. Pf

2. When placed in cooling or cold holding equipment, food containers in which food is being cooled shall be:

(i) Arranged in the equipment to provide maximum heat transfer through the container walls; and

(ii) Loosely covered, or uncovered if protected from overhead contamination during the cooling period to facilitate heat transfer from the surface of the food.

COS:C removed the cover and placed the chicken sandwiches in the walk-in cooler to allow proper cooling.

Observed containers of canned food being stored on the floor in the dry storage area.

CA: (q) Food Storage.

1. Except as specified in paragraphs 2 and 3 of this subsection, food shall be protected from contamination by storing the food:

(i) In a clean, dry location;

(ii) Where it is not exposed to splash, dust, or other contamination; and

(iii) At least 6 inches (15 cm) above the floor.

2. Food in packages and working containers may be stored less than 6 inches (15 cm) above the floor on case lot handling equipment if the equipment can be moved by hand or by conveniently available apparatuses such as hand trucks and forklifts.

3. Pressurized beverage containers, cased food in waterproof containers such as bottles or cans, and milk containers in plastic crates may be stored on a floor that is clean and not exposed to floor moisture.

Advise PIC to store all food items at least 6 inches off the floor on approved shelving to prevent contamination and allow proper cleaning

Upon arrival observed an employee not wearing an effective hair restraint while working with exposed food.

CA: mployees 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.

2. This does not apply to employees such as counter staff who only serve beverages and wrapped or packaged foods, hostesses, and wait staff if they present a minimal risk of contaminating exposed food, clean utensils and linens and unwrapped single-service and single-use articles.

COS: Employee donned a hair restraint during the inspection.

Observed food service permit not posted during time of inspection.

CA: 1. Post the permit in a location in the food service establishment that is conspicuous to consumers

A copy was provided, and the PIC was advised to post the permit in public view.

Observed six containers of strawberries with organic matter located inside the walk-in0cooler. CA: Food shall be safe, unadulterated, and honestly presented. COS: Six containers discarded.

Observed food employee drink a beverage in a single cup without a lid and straw near the vegetable sink. CA: Employee shall drink from a single service beverage cup with a secure lid and straw that is handled to prevent contamination of the employee’s hands, the container, exposed food, clean equipment, utensils and linens, unwrapped single-service and single-use articles will be allowed. COS: Cup discarded.

Upon arrival, observed frozen broccoli improperly thawing stored inside two compartment sink. Provided Just Thaw It poster. COS: Bags of broccoli relocated to walk-in-cooler.

Observed black residue and food debris on the floor inside of the walk-in-cooler/freezer. CA: Nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues.

Observed dust and debris on shelves inside walk-in-cooler and throughout the main kitchen. CA: Nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues

Upon arrival, observed employee chewing food while cutting garlic bread on a sheet pan. CA: Employees shall consume food only in approved designated areas separate from food preparation and serving areas, equipment or utensil areas and food storage areas. COS: Employee went to designated line to finish chewing food.

Upon arrival, observed employee's reusable cup stored next to a container of apples. CA: Employees shall drink from a single service beverage cup with a secure lid and straw that is handled to prevent contamination of the employee’s hands, the container, exposed food, clean equipment, utensils and linens, unwrapped single-service and single-use articles will be allowed. COS: Reusable cup relocated to designated area.

Observed an open of a two liter Sprite stored on top of uncooked rice inside the walk-in-cooler. COS: Person-in-charge relocated to designated area.

Observed salad with fried chicken tightly covered while actively cooling inside walk-in-cooler. CA: Food shall be loosely covered, or uncovered if protected from overhead contamination during the cooling period to facilitate heat transfer from the surface of the food. COS: The salads lids were removed and relocated to walk-in-freezer.

Upon arrival, observed a container of apples stored outside of the sneeze guard at serving line #1. CA: 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. COS: Apples placed inside of cold well.

Observed multiple crates of milk stored directly on the floor inside of the walk-in-cooler. CA: Food shall be stored at least 6 inches (15 cm) above the floor.

Observed cans of food stored directly on the floor inside the dry storage room. Person-in-Charge explained the cans of food was delivered Monday, March 3, 2025. CA: Food shall be stored at least 6 inches (15 cm) above the floor.

Observed single-use(cups & lids) stored directly on the floor inside the dry storage room. CA: Nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues.

Observed black residue on the floor inside of the walk-in-cooler and food debris on the floor inside the walk-in-freezer. CA: Nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues.

Observed food service employee remove apples then place them into black serving containers prior to washing them. CA: raw fruits and vegetables shall be thoroughly washed in water, in a sink designated for that purpose only, to remove soil and other contaminants before being cut, combined with other ingredients, cooked, served, or offered for human consumption in ready-to-eat form. COS: Employee washed apples.

Observed black residue and food debris on the floors in the dry storage area, walk-in-cooler/freezer, and throughout the main kitchen. CA: The physical facilities shall be cleaned as often as necessary to keep them clean and by methods that prevent contamination of food products.

Upon arrival, observed an open bag of salad stored on prep table cold held at 56F. COS: Voluntarily discarded.

Upon arrival, observed an unopen bag of salad cold held at 66F stored inside prep sink. COS: Bag of salad relocated to walk-in-cooler

Upon arrival, observed an unopen bag of spinach stored on prep table cold held at 64F. Observed an opened bag of spinach stored on prep table cold held at 58F. COS: Both bags of spinach relocated to walk-in-cooler.

Upon arrival, observed food employee's personal food in a cup with a plastic spoon on a cart next to trays used to serve to students on serving line #1. Food employee relocated food to steamer where two containers of brown rice and carrots were hot held. COS: Food employee removed cup and discarded employee's food.

Observed a food employees' personal open beverage (Powerade Bottle) stored on a cart next to trays used to serve to students. COS: Bottle discarded.

Upon arrival, observed salad with fried chicken tightly covered while actively cooling on the countertop near inoperable hand washing sink and on serving line #1 and #2. COS: The salads lids were removed and relocated to walk-in-freezer.

Observed a tray of salads (spinach & romaine lettuce mix) stored on serving line #1 attempting to cool from ambient temperature to 41F inside the cold well. The cold well's ambient temperature measured at 58F. COS: Tray of salads relocated to walk-in-freezer.

Cold well ambient temperature measured at 58F on serving line #1. Cold well ambient temperature measured at 47F on serving line #2. Discussed not holding salads or time/temperature control for safety foods inside cold well until repaired to ambient temperature to cold held at 41F or below.

Upon arrival, observed a tray of apples not stored behind the sneeze guards at serving line #1 and #2. COS: Both trays relocated to cold well under sneeze guards.

Upon arrival, observed three sheet trays of cheese calzones holding below 135F. See temperature log. CA: Time/temperature control for safety foods shall hold at a temperature of 135F or above. COS: Cheese calzones reheated to a minimum of 165F or higher.

Observed two employees wearing a bracelet(s) while prepping food. CA: 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. COS: Employees removed bracelet(s).

Observed live flies throughout the main kitchen. CA: The presence of insects, rodents, and other pests shall be controlled to minimize their presence on the premises.