WEST CHARLOTTE HIGH SCHOOL CULINARY ARTS

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no form of hand drying at hand washing sink near rinsing station. CDI - PIC obtained paper towels.

4-903.11(B)(1) Clean equipment and utensils shall be stored in a self-draining position that allows for air drying. Observed cutting boards wet stacking on drying rack. CDI - PIC correct orientation. 4-901.11 (B) After cleaning and sanitizing, equipment and utensils may not be cloth dried. Observed sanitizing equipment being dried with wet wiping cloths. CDI - PIC educated staff and had equipment W/R/S again.

REPEAT 4-501.11 Maintain equipment in good repair. Observed high temp dish machine still not functioning. High temp dish machine is awaiting repairs. PIC is currently using 3-comp-sink.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed person food items stored among kitchen food in double door RIC. CDI - PIC removed personal food items.

REPEAT 4-501.11 Maintain equipment in good repair. Observed high temp dish machine still not functioning. High temp dish machine is still going to be replaced.

6-301.11 Provide soap for handwashing at each handsink. -Pf Observed no soap 2 out of 3 hand washing sinks. CDI - PIC obtained bar of soap and hand pump. 6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no form of hand drying at 2 out of 3 hand washing sinks. CDi - PIC provided papers towels.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed in double door RIC cold holding TCS foods such as; cut watermelon, cooked shredded chicken, and cooked egg whites above 41F. See Temp Chart. CDI - PIC was allowed to rapidly cool foods in double door RIF. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed a few pots/pans stored clean on shelf with food build up and debris on food contact portion of equipment. CDI - PIC moved items to 3-comp-sink and some were voluntarily discarded. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 .

4-501.11 Maintain equipment in good repair. Observed high temp dish machine not functioning. High temp dish machine will be replaced.

6-501.112 Remove dead or trapped birds, insects, rodents, and other pests. Observed three containers with stored clean equipment and utensils with dead insects inside container. CDI - PIC moved all three containers to 3-comp-sink to W/R/S containers and utensils/equipment.

4-501.11 Maintain equipment in good repair. Observed high temp dish machine not functioning. PIC stated machine hasn't worked since December but work order has been placed. Currently, staff is using 3-comp-sink.

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed several food containers stored clean with stickers still attached. CDI - PIC moved items to 3-comp-sink.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed personal knee brace inside reach in freezer stored among food. CDI - PIC removed personal knee brace. 6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed personal food containers co-mingled with kitchen equipment and utensils on drying rack. CDI - PIC removed personal items.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed three secondary spray bottles labeled sanitizer with a solution concentration below 50PPM. CDI - PIC discarded solution and refilled three bottles with proper sanitizer at approximately 200PPM. For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg and How to Test Sanitizer https://youtu.be/y0SjmnabFaY

4-501.11 Maintain equipment in good repair. Observed water leaking from underneath reach in freezer onto floor. CDI - PIC has placed work order for reach in freezer. 4-501.11 Maintain equipment in good repair. Observed water leaking from hoses connect to chemical dispenser at 3-comp-sink. CDI - PIC has placed order for 3-comp-sink.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed two out three hand washing stations without paper towels. CDI - PIC replenished paper towel dispensers.

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P Observed three containers of spinach dip with incorrect date marking in RIC. Items were dated 04/12/2024 - 04/19/2024. Educated PIC on how to date mark items, PIC was able to correct date marking on items. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

4-101.11 (A) - (E ) Food contact surfaces shall be (A) Safe P, (B) Durable, Corrosion-Resistant, (C ) sufficient in weight and thickness to withstand repeated washing (D) Smooth and easily cleanable, and (E) Resistant to damage. Observed two wooden pizza rolling pins that were heavily cracked and missing handles. CDI - PIC voluntarily discard items.

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed several pieces of equipment stored clean with stickers still on. CDI - PIC moved items to be rewashed.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf. Observed milk in RI without dates. CDI. PIC date marked. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed build up on vents in the kitchen areas and needs to be cleaned. Repeat.

2-501.11 A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. -Pf. Observed no written procedure for responding to a vomit and diarrheal clean up event. CDI. Provided PIC with one. For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

4-602.11 (C ) Equipment food contact surfaces and utensils shall be cleaned, and sanitized per 4-702.11/4-703.11, throughout the day at least every 4 hours, unless otherwise indicated in the Food Code, P. Observed soiled dishes from Friday that has not been cleaned. CDI. PIC cleaned the dishes. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 .

3-304.12 (A) In-use utensils in TCS food, must be stored with handles above the food and top of the food container. Observed ice scoops stored with handle touching the ice. CDI. PIC removed the scoop.

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed build up on vents in the kitchen areas and needs to be cleaned.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no paper towels at 2 of the 3 hand sinks inside kitchen. CDI-PIC called maintenance to refill paper towel dispensers.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed raw shell eggs stored above blanched potatoes, ready to eat condiments and drinks. CDI - Raw shell eggs were moved to bottom shelf. 3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. Observed unwashed produce stored over RTE foods in reachin coolers. CDI-EHS provided education and storage order was corrected. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed multiple milk cartons that had been opened Friday, per PIC and one carton that was opened yesterday, per PIC. Observed opened cheese from an unknown date. Observed potatoes that were blanched yesterday without a prep date. CDI-PIC voluntarily discarded cheese, and added correct open date marks to milks and potatoes. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

4-501.11 Maintain equipment in good repair. Observed leaking water inside reachin cooler. PIC had small container inside cooler to catch water and stated a work order had been placed.

4-302.13 (B) Provide an approved Max/Min thermometer for testing sanitizing temperatures in hot water warewashing machines. The thermometer must be readily accessible. -Pf Observed no max/min thermometer for high temp dish machine. VR required within 7 days.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed raw shell eggs stored above ready to eat condiments and drinks. CDI - Raw shell eggs were discarded. -0 points- For more information on food storage order please visit: http://meck.co/FoodSafety

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed open containers of milk, half and half, cooked chicken, and cooked tomatoes without date marking. CDI - All items were discarded. -1.5 points- For more information, please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

4-302.13 (B) Provide an approved Max/Min thermometer for testing sanitizing temperatures in hot water warewashing machines. The thermometer must be readily accessible. -Pf Observed no max/min thermometer for high temp dish machine. A verification is scheduled for February 3rd, 2023 to determine if establishment is in compliance. -0 points-

6-301.14 Post a handwash sign at each handsink. Observed no handwashing signage at handwashing sinks in kitchen. CDI - Handwashing signage was provided. -0 points-

4-903.11(A)(C) Store single-use and single-service articles in a clean, dry location; where they are not exposed to splash, dust, or other contamination; and at least 6 inches above the floor. Observed boxes of deli salad containers and food storage containers stored on floor in dry storage. -0.5 points-