DEKALB ALTERNATIVE SCHOOL

Nonfood-contact surfaces clean — Inspector Note: Observed equipment by the food service line to be unclean with food-build up and debris. the shelves in the walk in coolers appears unclean. and food delivery bag inside the walk in cooler appears to be unclean with food debris. CA: Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.

Insects, rodents, and animals not present — Inspector Note: Observed dead roaches around the dry storage area (some on traps around the kitchen area). Observed rodent droppings behind equipment in the storage area CA: Dead or trapped birds, insects, rodents, and other pests shall be removed from control devices and the premises at a frequency that prevents their accumulation, decomposition, or the attraction of pests.

Insects, rodents, and animals not present — Inspector Note: Observed gaps at the back door (by the storage area). CA: outer openings of a food service establishment shall be protected against the entry of insects and rodents by: Filling or closing holes and other gaps along floors, walls, and ceilings; Closed, tight-fitting windows; and Solid, self-closing, tight-fitting doors

Food-contact surfaces: cleaned & sanitized — Inspector Note: Observed the ice machine to be unclean with pink like build-up inside the ice-machine. CA: All food contact equipment shall be kept clean, Equipment used for storage of packaged or unpackaged food, such as a reach-in refrigerator, and the equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residue. COS: Person in charge unplugged ice-machine in the process to clean and sanitize ice machine.

Proper cold holding temperatures — Inspector Note: Observed time/temperature control for safety (TCS) food cold holding above 41F.*See temperature log*. CA: Informed PIC that TCS food must be held at 41F or lower for cold holding. COS: Food cold holding for more than 4 hours was voluntarily discarded by person in charge

Single-use/single-service articles: properly stored, used — Inspector Note: Observed multiple items(kitchen equipment, pans, coolers) being store on the floor. CA: Equipment, Utensils, Linens, and Single-Service and Single-Use Articles. 1. Except as specified in paragraph 4 of this subsection, cleaned equipment and utensils, laundered linens, and single-service and single-use articles shall be stored: (i) In a clean, dry location; (ii) Where they are not exposed to splash, dust, or other contamination; and (iii) At least 6 inches (15 centimeters) above the floor. 3. Single-service and single-use articles shall be stored as specified under paragraph 1 of this subsection and shall be kept in the original protective package or stored by using other means that afford protection from contamination until used. COS: PIC removed the items from the floor and place 6 inches above the ground.

Food-contact surfaces: cleaned & sanitized — Inspector Note: Observed multiple pots and pans with food debris stored on the prep table. CA: Except as specified in paragraph 3 of this subsection, if used with time/temperature control for safety food, equipment food-contact surfaces and utensils shall be cleaned at least every 4 hours throughout the day. COS: PIC

Proper hot holding temperatures — Inspector Note: Observed multiple pans of general Tso chicken breast hot holding below 135F. CA: Except as specified in paragraph 3 of this subsection, if used with time/temperature control for safety food, equipment food-contact surfaces and utensils shall be cleaned at least every 4 hours throughout the day. COS: PIC removed the pan of chicken from the steam table and place into the steamer to bring the temperature to 135F or above.