NOTRE DAME HIGH SCHOOL CAFETERIA

Multiple prepackaged food items in the grab and go cooler are lacking labels. [CA] Food prepackaged in a food facility shall bear a label with the following: 1) common name of the food 2) list of ingredients in descending order of predominance by weight 3) quantity of contents 4) name and place of business of the manufacturer, packer, or distributor

Single use sanitary towels are missing from dispenser. Employees are using a roll stored by the cook line. [CA] Refill sanitary towels dispenser. (COS)

Grab and go refrigerator is out of order. Facility is using ice bath for cold drinks and PHFs. Manager stated they put in an order to repair the unit. [CA] Refrigeration must be capable of maintaining PHFs at 41°F or below.

Prepackaged food items in the grab and go cooler are not labeled. [CA] Food prepackaged in a food facility shall bear a label with the following: 1) common name of the food, 2) list of ingredients in descending order of predominance by weight, 3) quantity of contents, 4) name and place of business of the manufacturer, packer, or distributor.

Cardboard used to line shelving inside dry storage room. [CA] Discontinue the use of cardboard boxes to line shelves/flooring, use approved equipment made of materials that is easily cleanable, durable, smooth, and nonabsorbent.

Back door opens directly to dry storage room is open, no screens installed. [CA] Keep back door closed at all times or install a screen to prevent the entrance and harborage of vermin.

Boxed produce stored directly on the floor inside dry storage room. [CA] Food shall be stored at least 6 inches above the floor to prevent contamination.

Sneeze guard for self service is not available. Per operator, it broke and was never replaced . [CA] Food on display shall be protected from cross-contamination, by the use of an approved sneeze guard that intercept a direct line between the consumer's mouth and the food being displayed.

Water temperature at the 3 compartment sink was measured at 117F. [CA] Hot water shall be supplied at a minimum temperature of at least 120°F measured from the faucet throughout facility except at handwash sinks.