KIPP KITCHEN

2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P. Observed food employee pick up food off of ground, remove glove then proceed to put on a clean glove and move back to prep food. CDI: Food employee removed gloves and washed hands.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P. Observed one metal pan being sanitized in 50ppm quat. CDI: More quat was added to sink, new concentration is 200ppm, pan was re-sanitized. 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

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P. Observed multiple pans of corn dogs below 135F inside hot box. Hot box was at 136F. CDI: Corn dogs were reheated, hot box was turned up. 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 .

REPEAT 3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf. Observed broccoli cooling at a rate of 0.05F/min inside metal pan covered with aluminum foil in walk in cooler. CDI: aluminum foil was removed. 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 Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

2-401.11 (A) Employees shall eat, drink, or use any form of tobacco only in designated areas where the contamination of exposed food, clean equipment and utensils, and other items needing protection can not result. Observed 2 employee drinks stored above food items in dry storage. CDI - Drinks removed. - 0.5 -

3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 41F within 4 hours. -P. Observed prepared sandwiches cooling tightly wrapped and stacked in WIC. Sandwiches reflected 0F change over 30 mins. CDI - Items were separated out, uncovered, and placed in WIF to be rapidly cooled. Items cooling by the end of inspection. - 0 - For more information, please visit: www.meckncgov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Cooling Food Safely https://www.youtube.com/watch?v=P6x8b1ZVOxU .

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed sandwiches tightly wrapped and stacked together in WIC reflecting a 0/F change. CDI - Items were uncovered, separated and placed in WIF to be rapidly cooled. EHS observed several items that were cooling from yesterday tightly stacked and wrapped in WIC. Temperatures were 41F. EHS discussed proper cooling methods with PIC to prevent any future violations regarding cooling. Items shall be uncovered and separated to allow proper air flow to all areas of the food item. - 0.5 - 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 Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .