DECATUR ADVENTIST JR. ACADEMY

Personal cleanliness — Inspector Note: Observed employee wearing bracelet while preparing TCS foods. COS: Employee was educated and complied by discarding tortilla, removing bracelet and washing hands before returning to work. C/A: 511-6-1.03(5)(g) - Jewelry (C) (g) Jewelry. Except for 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.

Food and nonfood-contact surfaces cleanable, properly designed, constructed, and used — Inspector Note: Observed 2 door reach in cooler not maintaining a TCS food temp of 41F or below. Ambient for reach in cooler reading 55F. Advised to have repaired before storing TCS food items. C/A:511-6-1.05(6)(a) - Good Repair & Proper Adjustment (C) (6) Maintenance and Operation. (a) Good Repair and Proper Adjustment. 1. Equipment shall be maintained in a state of repair and condition that meets the requirements specified under subsections (1) and (2)of this Rule.

Adequate ventilation and lighting; designated areas used — Inspector Note: Observed cell phone stored on prep top table. C/A: 511-6-1.07(4)(b) - Designated Areas for Employee Activity, located to prevent contamination of food, equipment, utensils, linens, & single service articles (C) (b) Designated Areas for Employee Activity. 1. Areas designated for employees to eat, drink, and use tobacco shall be located so that food, equipment, linens, and single-service and single-use articles are protected from contamination. 2. Lockers or other suitable facilities shall be located in a designated room or area where contamination of food, equipment, utensils, linens and single-service and single-use articles cannot occur. COS Cell phone was moved to personal area and advised personal items shall not be stored near food for sale.

Proper cold holding temperatures — Inspector Note: Observed cut lettuce(56F), sour cream(55F) and shelled eggs(56F) stored in two door reach in cooler not holding a TCS food temp of 41F or below. Ambient reading of COS: TCS food items were moved to event only 2 door reach in cooler to cool to: cut lettuce(42F), sour cream(44F), shelled egg (43F) C/A: 511-6-1.04(6)(f) - Time/Temperature Control for Safety; Cold Holding (P) (f) Time/Temperature Control for Safety Food, Hot and Cold Holding. 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 or 135°F (57°C) or above, except that roasts cooked to a temperature and for a time specified in subsection (5)(a)2 of this Rule and reheated using the same temperature and time conditions as cooking may be held at a temperature of 130°F (54°C) or above. P