ATL N SCHOOL OF 7TH-DAY ADVENTIST

Food-contact surfaces: cleaned & sanitized — Inspector Note: Observed black debris on the inner side of the ice machine where the ice is dispensed. CA: Surfaces of utensils and equipment contacting food that is not time/temperature control for safety food shall be cleaned at a frequency specified by the manufacturer or absent manufacturer specifications, at a frequency necessary to preclude accumulation of soil or mold. Discussed with the PIC the frequency at which the ice machine is cleaned. According to the PIC, the ice machine is cleaned biweekly; therefore, it needs to be cleaned more frequently, at least once a week. Discussed to only use the ice for food that requires cold baths while serving lunch and not for meal prep.

No bare hand contact with ready-to-eat foods or approved alternate method properly followed — Inspector Note: Discussed with the Person in Charge (PIC) that ready-to-eat foods must be prepared using gloves or appropriate utensils to prevent bare-hand contact. Observed an employee slice a cucumber for a veggie platter with bare hands. CA: Except when washing fruits and vegetables or as specified under subsection (a)4, food employees shall not contact exposed, ready-to-eat food with their bare hands and shall use suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment. COS: Discussed with PIC that ready-to-eat foods must be prepared using gloves or appropriate utensils to prevent bare-hand contact.

Warewashing facilities: installed, maintained, used; test strips — Inspector Note: Observed no chlorine test strips available when measuring chlorine concentrations in three compartment sink. CA:A test kit or other device that accurately measures the concentration in mg/L of sanitizing solutions shall be provided. Discussed with PIC to buy chlorine test strips as soon as possible. In meanwhile, EHS provided test strips to last a few days.

Proper cold holding temperatures — Inspector Note: Observed a bowl of shredded lettuce, about five uncooked cheese quesadillas, as well as cheese in a bowl measure over 41 F. PIC assured that all TCS food items were in the reach-in cooler previously and only sitting out in ambient air for no more than 30 minutes. CA: Except during preparation, cooking, or cooling, or when time is used as the public health control, time/temperature control for safety food shall be maintained at 41°F (5°C) or below. COS: PIC voluntarily discarded the TCS items. Discussed with PIC to only use small amounts of TCS food items when preparing or keep the TCS food items cold in the cooler or on ice to prevent from temperatures rising.