MATTHEWS CHRISTIAN ACADEMY

4-903.11 (A) Store cleaned equipment, utensils, linens 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 oven racks stored on the floor. Discontinue.

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 grease build up on pan on shelf of counter near entrance door.

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 intake ventilation grates collecting excess debris in need of general and detailed cleaning inside kitchen area.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed commercial ranch from a container that stated it contained milk and egg and to keep refrigerated after opening, sitting on counter above 41F. They were prepared for service in individual to go cups from a container that remains in the RIC at 41F and below. This was done at 9:30. CDI Through discussion with PIC decided items would be held on TPHC. Items time stamped and placed on TPHC paperwork. Going forward ranch cups will be held on time. 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 Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

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 residue on front of RICs and on bottom shelf in RIC with double doors. More frequent cleaning is required.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed PIC with no hair restraint.

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 wrapped plates and utensils stored on floor in storage room.

6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed middle ac vent cover peeling.

2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF - Observed a volunteer not able to demonstrate verbally that employee health policy was followed or written policy. CDI by instruction. For more information on employee health policy, please visit: http://meck.co/FoodSafety

2-401.11 (B) Closed beverage containers may be used if the container is handled to prevent contamination of the employee's hands, the container, and exposed food; clean equipment, utensils and linens; and unwrapped single-service and single-use articles. Observed employee beverage stored on shelf above clean equipment.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P - Observed pre-prepared and topped pizzas held on rack at 67 degrees F with preparation beginning around 9:30 am according to PIC. CDI, pizza placed on TPHC and form printed and completed during inspection. 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 Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

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 previously prepared frozen with date of preparation from November. PIC stated that they pulled pepperoni from freezer yesterday but did not include thaw date. Ensure TCS RTE foods include up to 3 dates to account for date of preparation, freeze and thaw date. CDI, pepperoni voluntarily discarded. 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 .

2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P - Observed food employee turn faucet off with bare hands after washing and handle clean disposable towels. CDI, employee rewashed hands and used disposable towels to turn faucet off to prevent recontaminatoion of hands.

3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Observed 1 spray bottle of water not labeled. CDI, employee labeled water

6-501.14 Change the filters and clean the intake and exhaust air ducts so they are not a source of contamination by dust, dirt or other materials. Observed some dust and debris accumulation on areas of hood ventilation system.

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 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 Cooling Food Safely https://youtu.be/P6x8b1ZVOxU . Observed cut lettuce cooling while covered in deep aluminum pan in RIC. CDI - PIC spread lettuce out on shallow metal pan and placed in RIC to cool quickly. -0.5 points

2-501.11 A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. -Pf For more information please visit: http://meck.co/FoodSafety - REPEAT - No vomit and diarrhea clean up plan in place at time of inspection. CDI - EHS provided PIC with educational poster and written procedures. Kit will be assembled by next routine inspection.

2-102.11 (A) - (C )(1), (4)-(16) The Person in charge shall demonstrate knowledge of foodborne disease prevention, application of HACCP principles, and the requirements of this code by (A) Complying with the Food Code by having no violations of Priority Items during the current inspection, (B) Being a certified food protection manager (CFPM), or (C) by responding correctly to the inspector's questions related to the operation of the food establishment. -Pf PIC present unable to demonstrate knowledge by meeting requirement A, B and C mentioned above. CDI- EHS discussed the requirements and responsibilities of PIC and CFPM. EHS reviewed the 17 questions asked to PIC/CFPM with food employee and provided copy of questions for training and review.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. For more information on becoming a certified food protection manager please visit: http://meck.co/FoodSafety. PIC present during inspection is not a certified food protection manager.

2-201.11 (A), B), (C), and (E) Responsibility of Permit Holder, Person in Charge and Conditional Employees. P- Establishment has posted MCHD Employee health policy poster, but PIC was unaware that salmonella nontyphoidal has been added as a reportable illnesses. CDI - EHS educated PIC on the updated BIG 6 reportable illnesses and provided a hard copy of the updated Employee Health Acknowledgment form in and EHS discussed employee health policy in general with PIC. Educate all food employees on the updated employee health policy and reporting requirements. 2-103.11(M) Certified Food Protection Manager (CFPM) shall ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure. -PF Observed PIC filling in for CFPM unaware of illnesses and symptoms related to foodborne disease prevention. CDI- EHS reviewed and educated the food employee on the importance of an employee health policy.

2-501.11 A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. -Pf For more information please visit: http://meck.co/FoodSafety Observed facility without written procedures for responding to a vomiting or diarrheal event. CDI-EHS discussed the requirement of having written procedures and provided PIC with the state’s example written procedure and poster for vomit and diarrhea clean-up. EHS recommends facility review document with all employees and purchase or make a kit. Maintain written procedures in facility for employee and inspector review.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed (at 11:09am on 10/29) pizza ordered and picked up from Dominos hot holding in oven at temperatures below 135F. Per PIC, she picked up the pizza from Dominos at 10:50am on 10/29. The establishments first serving class is at 11am and last serving class is at 12pm. CDI- EHS explained hot holding of TCS foods requirement and recommended using Time as Public Health Control (TPHC) for today. EHS provided PIC with TPHC form which was filled out and implemented during the inspection. Pizzas shall be eaten or discarded by 2:50pm on 10/29/2021. EHS will email PIC an electronic copy of the TPHC form if they wish to use TPHC in the future.

6-202.15 Protect outer openings of establishment from insect or rodent entry. Observed door leading from outside into kitchen storage area with gap at bottom of door that may allow entry of insects or rodents. Install weathering stripping or a similar device to eliminate opening.

6-403.11 Designated Areas-Employee Accommodations for eating / drinking/smoking - C Observed employee food items in reach-in freezer mixed with students food items. Designate an area in the cooler and/or freezer to store employee items away from student items.

4-501.114 Manual and Mechanical Warewashing Equipment, Chemical Sanitization-Temperature, pH, Concentration and Hardness - P Observed an empty bottle of QUAT sanitizer at the 3-compartment sink. Facility does not have an extra bottle of QUAT sanitizer onsite. CDI-In lieu of QUAT sanitizer, the facility will use the bleach that is stored in the laundry room until more QUAT sanitizer can be purchased.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed pizza hot holding below 135F that is being stored in the oven. Oven setting temperature was 150F. CDI-The pizza was kept in the oven to reheat to at least 135F.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed faded labeling on the sanitizer spray bottle at the 3-compartment sink. CDI-The bottle was relabeled.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed two employees not wearing proper hair restraints. CDI- The employees left the kitchen upon start of the inspection.

4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed a box of single use cups stored on the ground in the dry storage room. Have placed onto shelving.

4-501.11 Maintain equipment in good repair. Observed missing table top on one table and broken seat on another table. -1-

4-501.18 Keep the wash, rinse, and sanitize solutions clean. Observed rinsing compartment with purged fruit and fruit juice while 3-comp set up for manual dishwashing. -.5-

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed buildup on low shelving near prep tables and on fryer. -.5-

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed two cutting boards with deep gouges. -0-

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed door open on dumpster. 5-501.115 Discard items and litter stored in the waste areas and enclosures as they are not necessary to operation and maintenance. Observed bag of trash outside dumpster corral on ground. -.5-

4-602.12 (B) The cavities and door seals of microwave ovens shall be cleaned at least every 24 hours by using the manufacturer's recommended cleaning procedure. Observed buildup in the microwaves located in the dining hall and at the end of the serving line. CDI - PIC had custodians clean microwaves. -0-

6-404.11 Designate a separate area for items that are not for use and are being held for credit, such as dented cans or recalled products. -Pf Observed dented can stored on shelf over intact cans. CDI - PIC separated can. -1-

4-501.11 Maintain equipment in good repair. Observed broken table top in dining room. -0-

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee belongings stored above foods and single-use items in the dry storage closet in the kitchen.

2-301.14 Wash hands after activities that contaminate them.-P Observed an employee handling her cell phone then proceed to other tasks without washing her hands. CDI by instruction, hands were washed.

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 cooked pasta being cooled at room temperature while the pasta was at 75F. CDI- Ice was added to the pasta to ensure the product is cooled rapidly.

6-202.15 Protect outer openings of establishment from insect or rodent entry. Observed ~1/4 inch gap between the bottom of the door and the floor in the back room where the milk cooler is located.

6-502.12 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 leaf litter accumulation on the floor in the back of the kitchen where the milk cooler is located.

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed an employee soda can and coffee tumbler stored on a food prep. table.

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 an opened jug of salsa in a reach in cooler without a datemark. CDI- product discarded.

7-201.11 Store toxic materials to avoid contamination. -P Observed hand sanitizer gel stored over single use food storage bags in the dry storage room. CDI- product was relocated.

4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf Observed the facilities thin probe thermometer non-functional today. VR within 10 days.

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed an employees coffee tumbler stored on a food preparation table. Beverage was relocated.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed a milk carton in a reach in cooler at 46F. Ambient air temperature of the reach in cooler was 44F. CDI- thermostat was adjusted to a colder setting, instructed PIC to monitor the unit and remove any foods and call for repairs if the unit cannot maintain foods below 45F.

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. Observed the quat test strips on site without the indicator paper to determine chemical concentration. VR within 10 days.

6-502.12 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 dust accumulation on the ceiling ventilation covering above the reach in coolers in the kitchen.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed a coat stored on a food preparation table.

Observed molded chili in the walk in today- discarded to correct. Observed a badly dented can on the can rack- set aside for return to correct. 3-101.11 P Food shall be safe for consumption, unadulterated and honestly presented.

Observed chili in the walk in from 9-4 and turkey/bologna from >7 days prior- discarded today. Only hold TCS foods for 7 days. Observed a hamburger with no date- discarded. If church is to store food in this cooler, they must label their food as 'church' or ' for church use only' and be stored on the bottom shelf. Recommend using the reach-in cooler in the adjacent room for church items and the 2 door reach-in for pre-school lunch food. 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 powdered cleaner stored on the cookie oven and beside of the prep sink- moved to chemical storage to correct. 7-201.11 Store toxic materials to avoid contamination. -P

Observed daylight showing through on both entrances to the kitchen at the doors. Provide weather stripping to prevent pest entry. 6-202.15 Protect outer openings of establishment from insect or rodent entry.

Observed sugar stored in a trash bag today- this is not an approved food contact surface. Use just the white container that is approved and food grade. 4-101.11 Food contact surfaces shall be made of safe materials. No odor, color or taste can migrate during multi-use. Materials shall be smooth, cleanable, durable and nonabsorbent.

Observed molded cheddar in 2 door reach in- discarded to correct. 3-101.11 Safe, Unadulterated and Honestly Presented - P,PF

Observed dust build up on white plastic grid on food pass-thru. 6-501.12 Cleaning, Frequency and Restrictions - C

Observed sugar scoop handle stored in the product today. 3-304.12 Store in-use utensils in a clean, dry place, in food with handles out, in 135F or greater water or in running water which quickly moves food particles to the drain.

Observed dust build up on the ceiling vent in the kitchen today. 6-502.12 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.

Provide a grate for the floor drain in the women's restroom as the gap present is hard to clean. 6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable.

7-208.11 Store labeled, first aid supplies to prevent contamination.-P Observed open first aid box stored over single use plates today- first aid box moved to the bottom shelf to correct.

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed both food service employees with watches on today while preparing food.

5-501.115 Discard items and litter stored in the waste areas and enclosures as they are not necessary to operation and maintenance. Observed a lot of trash around the drumpster today.

7-209.11 Storage-Other Personal Care Items - C-Store personal items in specific areas

4-302.12 Food Temperature Measuring Devices - PF-Small diameter probe is needed

2-303.11 Prohibition-Jewelry - C-Observed employees wearing rings and a watch

4-201.11 Equipment and Utensils-Durability and Strength - C-Observed a household wood front refrigerated unit holding milk-Must have an approved refrigerator for milk storage.

4-602.13 Nonfood Contact Surfaces - C-Observed buildup of debris on refrigerated units, gaskets, oven trays-Cleaning is needed

5-205.15 System Maintained in Good Repair - P-Sink to the right in restroom is leaking

6-501.18 Cleaning of Plumbing Fixtures - Clean fixtures in restroom

5-501.116 Cleaning Receptacles - C-Clean inside trash cans before placing liners

6-501.12 Cleaning, Frequency and Restrictions - C-Floor cleaning needed throughout, even drains

6-404.11 Segregation and Location-Distressed Merchandise - PF Observed multiple dented cans. Removed for discard and gave info and instructions.

6-301.12 Hand Drying Provision - Provide disposable towels or hand dryer at handsinks at all times. Observed no disposable towels in boys restroom.

3-501.15 Cooling Methods - Use approved cooling methods. Observed cooked vegetables cooling on stove for less than 1/2 hour. Moved to refrigeration. Gave instruction.

6-403.11 Designated Areas-Employee Accommodations for eating / drinking/smoking - All employee personal items shall be stored away from food contact/prep areas and single serve items. Observed purse, keys, and unopened personal drink on prep table. CDI