Frederica Academy, Inc.

Observed during the course of this inspection that multiple TCS food items in the walk in cooler had exceeded their 7 day discard date. COS: Glynn Eh instructed management to discard the items. Management Complied. CA: Glynn EH instructs management to ensure that all TCS food items are labelled with a 7 day discard date from the date of preparation or package opening and promptly discarded once that date has been passed.

Gaps were observed around the new WI cooler at the time of this inspection. CA Framing to be completed

Door sweeps were not found at the cafeteria door and the back kitchen door at the time of this inspection. CA Sweeps to be installed after construction is completed.

Observed chicken being stored at 117F in the warming cabinet at the time of this inspection. COS: PIC reheated chicken to 165F. CA: ensure TCS foods are being stored at 135F or higher PIC stated they would ensure food stayed at 135F or higher, or use time as a public health and discard all food in unit after 4 hours.

Observed during the course of this inspection that the thermometer for the warming cabinet was reading 145 deg f. Upon inspection by Glynn EH the ambient air temp never reached above 130 deg f. CA: PIC stated that an internal thermometer will be provided to so that the temp of the warmer cabinet can be properly observed and cabinet will be replaced.

Observed flying insects in front service food check out section at the time of this inspection. CA: Remove pests and prevent from being in food prep, food storage, and food service areas.

Observed plastic cup being stored in sugar container without designated hand area and whole container in contact with food product. COS: PIC removed container. CA: Ensure single service cups are used once then removed from container, or scoop with handle is use to prevent hand contact portion from coming into contact with food

Observed during the course of this inspection that the facility was attempting to reheat chicken for quesadilla's in a warming cabinet and the chicken was at a temp of 67 deg f after 1 hr of being in the cabinet. COS: Chicken was removed from warming cabinet placed into pans and heated in the oven to 165 deg f. CA: PIC stated that all tcs meats that are initially cooked then cooled then reheated again will be heated to an internal temperature of 165 deg f for 15 sec.

Observed during the course of this inspection that the thermometer for the warming cabinet was reading 170 deg f. Upon inspection by Glynn EH the ambient air temp never reached above 135 deg f. CA: PIC stated that an internal thermometer will be provided to so that the temp of the warmer cabinet can be properly observed and repairs can be made if necessary.