Wheeler County K-12 School

Several buckets of sanitizer stored next to single-use items and utensils. Containers of chemical sanitizing solutions in which wet wiping cloths are held between uses shall be stored off the floor and used in a manner that prevents contamination of food, equipment, utensils, linens, single-service, or single-use articles. COS: Buckets moved to appropriate location.

Cooked meats (hamburger) not held at 135 degrees Fahrenheit or above. Burgers were placed in hot holding at 105-112F. COS - All burgers in the Warming units were discarded, and new burgers were prepared at time of inspection.

Observed opened employee bottled drink in the main kitchen prep area. Employee drinks must be in a cup with a lid and straw in food preparation areas. COS - Discarded.

Observed multiple boxes of collard greens (3-19) and romaine lettuce (3-27) found stored past disposal date. COS - ALL boxes were discarded at time of inspection.

Observed potentially hazardous food (liquid eggs) thawed in an improper manner (in standing water). COS - Liquid eggs moved to the cooler for thawing.

Observed personal food stored over food used in the facility. Personal food must be stored in a designated area for employee use.

Multiple mops sitting in the mop sink; must be allowed to air dry.

Observed potentially hazardous food (yogurt) cold held at 47 degrees Fahrenheit. Food must be cold held at 41F or below. COS - Yogurts placed in walk-in cooler to cool back down.

Person in charge was unable to demonstrate knowledge; could not respond correctly to the questions as they related to the food service operations conducted at the establishment. COS - I went over the correct temperatures, employee health policy, and response procedures for vomiting and diarrheal events with PIC.

Observed toxic items (lysol and windex cleaners) stored over food and single service items. COS - Toxic items stored properly at time of inspection.

Wet wiping cloths not stored in sanitizing solution between uses.