ARNOLD MIDDLE SCHOOL

Observed bag of prepped chicken tenders in the reach-in cooler in main kitchen with a prep date label of 03/03/2026. Except when packaging food using a reduced oxygen packaging method, and except as specified in paragraphs 5 and 6 of this subsection, refrigerated, ready-to-eat, time/temperature control for safety food prepared and held in a food establishment for more than 24 hours shall be clearly marked to indicate the date or day by which the food shall be consumed on the premises, sold, or discarded, when held at a temperature of 41°F (5°C) or below for a maximum of 7 days. The day of preparation shall be counted as Day 1. Food employee discarded chicken tenders.

Observed black/pink substance on ice machine chute. Rule: surfaces of utensils and equipment contacting food that is not time/temperature control for safety food shall be cleaned: (iv) In equipment such as ice bins (II) at a frequency necessary to preclude accumulation of soil or mold.