PROVIDENCE DAY SCHOOL CAFETERIA

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 cut cantalope in lower class cafeteria cooling wrapped in plastic. CDI - PIC uncovered, we waited and return and PIC removed and placed on a sheet pan to cool rapidly. 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 .

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 exterior of equipment between doors of low profile reach in cooler accumulating debris. Clean and maintain.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. 6-403.11 (A)Areas designated for employees to eat and drink, shall be located so that food, equipment, linens, single service/use items are protected from contamination. -Observed an employee water bottle on low shelf next to utensils at fryer. Observed employee beverage sitting on shelf next to single service food trays. Assign or designate a space for employees belonging and keep separate to prevent contamination at any time. REPEAT

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf- Observed no paper towels at hand sink in the corner of deli station. CDI- Paper towels provided at the time of observation.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. 6-403.11 (A)Areas designated for employees to eat and drink, shall be located so that food, equipment, linens, single service/use items are protected from contamination. -Observed an employee’s can of soda stored above and next to customers food in the refrigerator at pizza station. Assign or designate a space for employees belonging and keep separate to prevent contamination at any time.

3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. Observed one (1) box of unwashed plantains in main WIC stored above ready to eat sauces (repackaged honey mustard and ranch). EHS observed storage order chart on door of WIC. CDI - PIC rotated unwashed produce to lower storage. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed in use wiping cloths stored in detergent bucket, next to properly concentrated sanitizer bucket, in kitchen area. CDI - PIC removed wiping cloths from detergent bucket and rotated them to soiled linen bin.

5-501.114 Drains in dumpsters and waste containers shall have drain plugs in place. Observed newly placed dumpster with no drain plug in place. Contact waste management company to replace dumpster plug.

3-602.11 (B) (1)-(4)Food packaged on premises for customer self service shall include a label with the (1) common name of the food; (2) ingredients and sub ingredients in descending order; (3) quantity of contents; (4) name and place of business. Observed Oreo chocolate pudding and jello parfaits at self service air screen, packaged within the facility, without net weight or quantity. Observed cut fresh fruit cups (cantaloupe, melon, and grapes) without ingredients list. 3-602.11 (B) (5) Food packaged on premises for customer self service shall include a label with the major food allergens contained in the food -Pf. Observed strawberry, blueberry, and vanilla yogurt parfait without primary allergen (‘Milk’). A verification will occur no later than 09/30/2023.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed one (1) stack of boxed produce on floor of RTE WIC. CDI - Boxes were elevated without correction or comment by EHS.

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 one (1) bin of chickpeas at prep next to fryer with metal bowl stored in direct contact with food. CDI - EHS placed bowl on clean prep surface next to chickpeas.

4-903.11(C ) Single Service and Single Use items shall be kept in the original protective package or stored using other means that protect the item until used. Observed approximately six (6) stacks of single service articles (fry baskets, to go boxes, plastic bowls, etc.) with exposed food contact surfaces. CDI - EHS inverted single service articles to prevent potential contamination.

4-101.19/4-202.16 Non FOOD-CONTACT SURFACES of EQUIPMENT that are exposed to splash, spillage, or other FOOD soiling or that require frequent cleaning shall be constructed of a CORROSION-RESISTANT, nonabsorbent, and SMOOTH material. NonFOOD-CONTACT SURFACES shall be free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance. Observed minor corrosion on one (1) dish drying rack at high temperature dish machine area. Replace or resurface rusting food contact surfaces as needed.

5-501.111 Keep storage areas and bins for waste in good repair. Observed primary dumpster with broken right lid. Contact waste management company to repair and/or replace damaged dumpster.

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 minor holes in wall at handsink next to ice machines, leftover from moved or replaced wall attachments (soap dispensers, paper towel dispenser, etc.) Fill in or cover holes in wall to make surface smooth and easily cleanable.

5-202.12 Provide at least 100F water at handsinks. - Observed water at handsink in 3 compartment sink area only reach 72F. Increase water temperature to maintain at least 100F at all handsinks. 6-301.14 Post a handwash sign at each handsink. - Observed handsink in lower school serving area lacking required signage. - CDI - EHS provided PIC with signage; PIC posted signage.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. - P - Observed diced potatoes and steak holding below 135F in a hot box (see temperature chart). - CDI - PIC sliced steak and put on line on TPHC and reheated potatoes to above 165F to continue holding in hot box. Chef stated temperatures in hot box were low due to door to hot box having been left open. - *NOTE: Per PIC, TPHC begins once items are removed from hot box and placed on line. EHS recommends beginning TPHC when items are placed in hot box to prevent hot holding violations moving forward. 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 .

4-501.11 Maintain equipment in good repair. - Observed ice buildup in walk-in freezer. PIC stated work order has been placed to repair all seals in unit to prevent moisture buildup.

3-202.15 Food packaging must be in good condition, intact and protect the food inside. Pf - Observed 1 package torn in walk in cooler of pesto sauce. CDI, package voluntarily discarded.

Cooling temperature of sauce was 54 degrees F at 9:39. At 10:20 sauce was at 49 degrees F. CDI, Cooling calculation indicated method not effective to reach cooling parameters. 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 . 3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 41F within 4 hours. -P.

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 recently cut melon cooling in tightly covered containers in reach in refrigerator at 44 degrees F. Observed tightly covered pan of sauce cooling in walk in cooler. Cooling temperature of sauce was 54 degrees F at 9:39. At 10:20 sauce was at 49 degrees F. CDI, Cooling calculation indicated method not effective to reach cooling parameters. CDI, covers removed from sauce and melon relocated to walk in cooler to rapidly cool. 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 .

4-903.11(C ) Single Service and Single Use items shall be kept in the original protective package or stored using other means that protect the item until used. Observed single-service coffee filters uncovered / unprotected at coffee station.

4-501.11 Maintain equipment in good repair. Observed split gasket on door of middle walk in unit in kitchen.

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. -C Observed minor dust build up on vents under hood system. PIC stated vents are cleaned 2x per year and will be cleaned over the summer. -0.5 points

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P 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 . Observed a container of diced chicken were near the top was registering below 135 F. CDI- chicken was reheated to above 165 F.

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 tossed salad cooling in sealed containers with no vents. CDI- containers were vented and allowed to properly cool. REPEAT (full points)

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed single-service lids stacked wet. Lids will be used for projects in classrooms and not for re-serving of food. CDI- lids were separated and allowed to air dry.

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. Thermometer for ware washing machine was stored in office and not in dish machine. CDI- PIC placed thermometer at unit for proper use.

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 poster, but PIC and food employees are 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 to PIC of the updated Employee Health Acknowledgment form. EHS discussed employee health policy in general with PIC. Educate all food employees on the updated employee health policy and reporting requirements. EHS recommends all food employees read and sign a copy of the employee health acknowledgement in a language they prefer. EHS also recommends a copy of the same form is made accessible to employees and inspector.

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 establishment without written procedures for responding to a vomiting or diarrheal event. CDI- EHS discussed the requirement of having written procedures and provided PIC with a hard copy of the state’s example written procedure. EHS recommended to PIC that they review the document routinely with all employees and purchase or make a clean-up kit. Maintain written procedures in establishment for employee and inspector review.

4-602.11 (A) (4) Food contact surface of a thermometer shall be cleaned, and sanitized per 4-702.11/4-703.11, before using or storing. P. Observed food thermometer stored clean with visible food debris/residue on probe. CDI- PIC instructed PIC to clean and sanitize probe per requirement. PIC cleaned and sanitized thermometer probe.

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 For more information on date marking please visit: http://meck.co/FoodSafety Observed tomato meat sauce, cooked pasta and cooked broccoli with date mark labels of 12-4-2021 which are outside of the maximum 7-day window. CDI- PIC voluntarily discarded food items. =Observed individually portioned turkey and ham trays in reach-in refrigerator date marked 12-6-2021. CDI - Per food employee, the date mark label was incorrect and they observed food employee do the trays on Friday, December 10, 2021. Food employee corrected the date mark label to read 12-10 prep date. Please note in the future the correct action will be discard.

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 on proper cooling procedures please visit:  http://meck.co/FoodSafety Observed a container of cubed turkey and ham cooling in reach-in refrigerator tightly covered above 41F. Observed individual Caesar salads cooling in the same reach-in refrigerator tightly covered above 41F. Per food employee, they just prepared both items. Per PIC, food items should be placed in walk-in freezer and walk-in refrigerator to cool after preparation. CDI - PIC and food employee placed both items in walk-in freezer to quickly cool to 41F or below. See temperature log for cooling parameters met. REPEAT

4-501.112(A)(2) Provide a minimum of 160F rinse water for sanitization when using the dish machine. -Pf Observed hot water mechanical dish machine with a final rinse temperature ranging between 147.7F and 150.5F. Two separate temperature disk were used and ran through machine 5 times. PIC contacted maintenance to repair the dish machine. The dish machine shall register and maintain a final rinse temperature of at least 160F. Facility will use 3-compartment sink until dish machine is repaired today or tomorrow. Verification visit no later than 08/27 to confirm dish machine has been repaired or replaced.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed TCS food items (cut lettuce x 2, shredded cheese, diced ham, and tofu) cold holding at salad bar at temperatures above 41F. PIC stated all food items at bar were prepared this morning (08/19) and should be cold holding at 41F or below. PIC stated their procedures are to maintain all food items at salad bar and expo stations at 41F or below. CDI-PIC moved all TCS food items to walk-in cooler to quickly cool to 41F or below. EHS explained all food items shall be 41F or below prior to being placed at salad bar. EHS discussed using Time as a Public Health Control (TPHC) at salad bar and provided document for review and possible implementation. REPEAT. Note: PIC stated to EHS that all other food items in service area are either maintained at 41F or below or 135F or above.

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 and hummus cooling in walk-in cooler in deep portions and tightly wrapped. CDI-PIC added ice to pasta to quickly cool to 41F or below. Hummus was spread onto a sheet tray and quickly cooled in walk-in freezer. REPEAT. EHS discussed proper cooling parameters and methods with PICs.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed numerous metal pans wet stacked on shelving in 3-compartment area. Add additional drying space due to volume of equipment, dishes and utensils being cleaned and sanitized.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed pizza sitting on the countertop above 41F. Pizzas were around 69F. CDI-The pizzas were placed into the ovens to cook.

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 chicken cooling tightly wrapped. CDI-The container was uncovered to allow for proper cooling.

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 scoop handles stored directly in the food product. Keep handles out of the food product.

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 grease buildup on the floors around the fryers. Have cleaned.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee lunch stored among facility food items in the meat walk in cooler. CDI-The employee had the lunch moved during the start of the inspection.

4-903.11 Store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor. Observed hair stored in one of the white salad bar pans on the clean equipment racks.. CDI-The pan was removed to be cleaned.

4-501.11 Maintain equipment in good repair. Observed ice beginning to build up around the piping of the walk in freezer condenser. The ice is also starting to form around the shelving holding food product. Needs repair.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed a 12 count carton of raw eggs stored ontop of ready to eat food in the walk in cooler. CDI-The eggs were moved a more appropriate location. REPEAT.

4-501.112 Mechanical Warewashing Equipment, Hot Water Sanitization Temperatures - PF Observed the dish machine not reaching the required hot water sanitizing temperatures. The max temperature reading was 155F on the dish temp disc. CDI-The manager contacted their maintenance operator and the unit is now reading at 166F.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed the prep cooler at the front station holding product above 41F. It appears the unit is not holding. CDI-The product was in the unit for less than 4 hours and moved to the walk in cooler to fully cool back down to 41F. An maintenance request was sent in to repair the cooler. REPEAT.

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 mislabeled dates on the turkey in the walk in cooler. The turkey was cooked yesterday but sliced today. The employee had dated the product with today's date (9/17/2019). CDI-The turkeys were labeled with yesterdays date.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed several flies in the facility. Increase pest control methods.

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 cleaning needed to the floors around the ovens and fryers. Have cleaned.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P COMMENT: Raw shell eggs noted stored above ready to eat food. CDI (corrected during inspection). The raw shell eggs were moved by the PIC (person in charge).

4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. COMMENT: Observed slight pink and black debris buildip inside ice machine shoots. PIC states a work order was made on Friday to clean the shoots as it is mandated by the school itself. Increase cleaning frequency of this area. Will re-evaluate at the next inspection.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed pizza sauce, pre-made pepperoni pizza, tomatoes, and turkey holding above 41F. CDI. The pizza sauce was placed on time and was used by the end of the inspection. Pepperroni pizzas were placed in the walk in cooler to cool to 41F (TPHC sheet was emailed to the PIC as we discussed using time vs temperature). Tomatoes and the turkey were placed in the walk in freezer to cool to 41F.

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 pizza sauce in front pizza prep cooler "cooling" with the intent of use for cold holding in deep container. Observed sliced turkey tightly wrapped in the walk in cooler. CDI. The pizza sauce was placed on time and used by end of inspection. Sliced turkey was placed on sheet tray uncovered to cool in walk in.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. COMMENT: Observed debris on hood vents at front grill. Observed debris on outside of front grill and inside low boy cooler drawers and on gaskets throughout.

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. COMMENT: Observed flaking paint at lower school line at right side of hot holding area. Observed debris on storage room floor.

4-501.19 During manual warewashing, maintain the wash solution at a minimum of 110F or as otherwise allowed by the detergent manufacturers label. Observed manual dishwashing occuring with wash solution at 92 degrees. CDI water replaced with 110 degree water.

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 cleaning needed on floor behind fryers and equipment.

5-202.12 Provide at least 100F water at handsinks. -Pf Observed hand sink at ware washing not hitting 100 F. CDI Maintenanc was able to get hand sink adjusted to 100 F.

4-501.112(A)(2) Provide a minimum of 180F rinse water for sanitization when using the dish machine. -Pf Observed ware washing not providing 180 F rinse water. CDI Maintenance was able to get it fixed; PIC will follow up to ensure final rinse is being hit while ware washing is being ran continuously.

3-403.11 Reheat all TCS foods to 165F within 2 hours if food is to be hot held until service. -P Observed fried rice being reheated to be hot hold less than 165 degrees. CDI Product was reheated to above 165 degrees.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed chicken hot holding below 135 degrees. CDI Chicken reheated to 165 degrees.

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed cutting boards in need of replacing. 4-101.19 Nonfood-Contact Surfaces - C Nonfood contact surfaces shall be smooth, easily cleanable and nonabsorbent. Observed facility using cardboard to line shelves. Make sure to use materials that easily cleanable and nonabsorbent.

3-306.11 Protect food on display using shields, packaging, or other effective means. -P Observed washed apples that are not wrapped exposed to passing student in the lower school serving line. -1-

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed kitchen employee and teachers plating food while wearing bracelets and watches. 2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed no hair restraints on teachers plating food for lower school students and one kitchen employee. -.5-

5-403.12 Other Liquid Wastes and Rainwater - C Wastewater shall be conveyed to the sanitary sewer. Observed standing water in the dish pit and 2 close clean out covers nearby. -0-

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 tightly wrapped shredded cheese cooling in the reach in cooler in the lower school cafeteria at 51F. CDI - PIC loosened wrapping and placed in walk in to cool to 47F. -.5- REPEAT

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed bread stored on the floor in the dry storage area. CDI - PIC instructed food employee to move bread to rolling bread rack. -1-

4-903.11 Store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor. Observed clean wiping cloths stored in hot box under corn bread. -0-

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed lids open on cardboard container outside. -0-

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 dust buildup on ceilings in the dish pit and in the kitchen. REPEAT -.5- 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 missing ceiling tiles in the main kitchen and in the dish pit.

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 tight wrapping on cut tomatoes and cheese. CDI-Wrapping loosened. -0-

3-602.11 Food packaged on premises for customer self service shall include a label with the common name of the food, ingredients in descending order, quantity of contents, name and place of business and major food allergens. -Pf Observed food labels on grab and go dry cereal and other items without the quantity of contents on the label. CDI - PIC changed template to reflect 12 oz. of cereal. 3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed no label on oils at cook station. CDI - PIC wrote name of product on the labels -0-

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet stacked cups at the beverage stations in the upper cafeteria. -1- REPEAT

4-904.11 Display and handle single-use and single-service articles to prevent contamination. Observed serving trays that are used as plates with food contact surface facing upward. -0-

4-501.11 Maintain equipment in good repair. Observed one split gasket on the lower school reach in. -0-

4-603.14 Wet Cleaning - C Wash, rinse and sanitize food contact surfaces to effectively remove soil. Observed knife rinsed off in the prep sink without using sanitizer nor proper contact time for rinsing. -.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 the shelving in the dish room and dry storage and gaskets of hot boxes in the lower cafeteria. REPEAT -1-

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 buildup on the wall to the right leading down to the lower school serving line, and HVAC and AC vents throughout the kitchen and dish pits, standing water on floors in dish room and buildup on wall in restroom. -0-

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet stacked plastic buckets on the drying shelf in the dish room. Separate these and allow them to air derying prior to stacking. -1- REPEAT

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed buildup on the shelves under the drink dispenser and the coffee urns. Observed buildup on the back of cooking equipment. Clean. -1- REPEAT

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 dust buildup on the ceiling over the hot line. Clean. Observed buildup on the wall and floor behind the ice machine and the cooking equipment. Clean these areas. -0-

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 brie being held for longer than 7 days in the facility. CDI - Brie voluntarily discarded. List of non-exempt cheeses sent to PIC for reference today. -0-

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet stacked glasses in the dining room area and wet stacked drink dispensers in the first dish room to the left after entering the facility. Use pyramid stacking or other stacking to facilitate air flow. -.5-

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed sticky residue on the outside of the cabinets doors and handles under the coffee dispensers in the lower school area. Observed buildup under drink dispensers near the serving lines. Clean these. -.5-

2-301.14 Wash hands after handling soiled equipment or utensils and before food preparation, handling clean equipment and utensils and unwrapped single-use/single-service articles. -P Observed food employee using hands to stir sliced tomatoes, go into walk in cooler wearing the same gloves and attempt to perform from line prep with same gloves. CDI - Gloves changed after hands washed. -2-

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed hand sink to the left of the ice machines with buildup in the basin. Clean. CDI - PIC instructed employee to clean and sanitize handsink. -0-

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 tightly wrapped sliced tomatoes, sliced deli meat, salsa and other items prepared this morning cooling in the walk in at 49-54F. CDI - PIC spread tomatoes out to cool on sheet pan and unwrapped those tightly wrapped items. -.5-

3-303.12 Storage or Display of Food in Contact with Water or Ice - C Observed ice in cooling, tightly wrapped pasta, but ice was not draining away and was not identified as an ingredient in the pasta. CDI - Pasta drained and staff instructed to use drain pans for pasta with ice on top of pasta. Water then has a chance to drain away from the food -0-.

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed food employee with smart watch on wrist while preparing food. CDI - Watch removed. -0-

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet nested pans on rolling cart in the dish room. Use the drying rack and invert these while they are separated to air dry. Then stack with the food contact surface facing down. -0-

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 buildup on the floor behind the ice machines and under the oven. Observed pink and black buildup on the wall near the baseboard to the lower left of the toilet in the employee restroom. Clean these areas and have a service tech check for a leaking pipe in the wall as the floor is wet just outside the restroom. -.5-

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 salsa, and bowtie pasta past the time/temperature window. CDI-The products were discarded.

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 hard boiled eggs just cooked in a container in the prep sink about to be peeled. About twenty minutes later the eggs were still in the prep sinks at 67F. CDI-Ice was placed into the container to allow for proper cooling until the eggs can be peeled.

4-501.11 Maintain equipment in good repair. Observed damaged gasket to the main hot box. Needs replacing.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed residue buildup within the gaskets of the drawers of the grill station. Observed residue buildup on the hoodvents above the grill station. Observed residue buildup on the shelving units in the dry storage room. Needs thorough cleaning.

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 dust buildup on the wall behind the ice machines. Needs cleaning. Observed missing ceiling tile in the corner of the dish machine. Needs replacing.

4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed coffee filters outside of packaging and with coffee side up. CDI - PIC inverted these. -.5-

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 missing ceiling tile in dish room. Replace. -0- 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 dust buildup on the ceiling in the dish room near the back door. Clean.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed gloves for dishwashing on edge of handsink. Removed with instruction.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed handsink in chemical room blocked by dirty linen bin.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed ice machine with heavy biofilm on shield and at chute. Unit was emptied and cleaning was started while on still on site.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed several items on hot bar at less than 135 F. Items were at edges of heat plate and needed regular stirring to maintain consistant heat. The items were out of temperature for less than 4 hours and were appropriately reheated.

4-602.11 Equipment Food-Contact Surfaces and Utensils-Frequency - P Observed biofilm in ice chute at lower school bar. Began the cleaning process.

3-501.15 Cooling Methods - PF Observed beef, rice, & black beans cooling mostly covered. Recommend uncovered where protected. Allow foods to remain uncovered until completely cooled.

2-201.11(A) Ensure food employees understand when to report illnesses, symptoms and exposure.-P Compass Group health policy is missing the 5 'big illnesses'. It references only "future foodborne illnesses". Left copy of health policy with illnesses.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. -Pf Observed large container of canned tomato sauce with tight lid at 74F. Lid was removed to vent container.

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed flour and salt unlabeled. Label.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed pans wet nested on shelf next to cooking equipment. Separate to allow for proper drying.

Protect food from contamination sources not specifically noted by code. Observed open dry goods foods (Cocoa powder) left open and rolled down. All open dry goods foods shall be stored in containers with lids or in bags with resealable closures.

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 wall damage in the dish room. Repair such damage.

5-205.11 Using a Handwashing Sink-Operation and Maintenance - PF Observed staff member to rinse mouth out at handsink. Do not use handsinks for other than hand washing. -CDI Staff member was corrected and sink was cleaned.

3-501.15 Cooling Methods - PF Observed pasta to be cooling tightly covered and in a deep container. It was measured to be 50F-51F. Items must be cooled to at least 45F before being tightly covered or placed into deep containers.

3-602.11 Food Labels - PF Observed the facility to be labeling the pre-packaged self service items as required. The labels are not complete. They require a declaration of quantity and also the name and place of business of the facility where they are packaged. -CDI Staff began to correct the labels.

3-602.11 Food Labels Observed pre-packaged ready-to-eat items offered for sale with no proper labeling. The items must be labeled as required by the current NC Food Code. Handout was given on previous inspection. -CDI by instruction.

3-307.11 Miscellaneous Sources of Contamination - C Observed a bag of rice left open in the dry goods storage area. Open dry good foods shall be stored in containers with lids or in bags with resealable closures.

3-501.17 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Date Marking Observed sliced turkey from the previous day to be commingled with sliced turkey from today and dated with today's date. Items that are commingled or mixed must be dated with the oldest date from the oldest product. Observed cut leafy green salads from the previous day not dated. -CDI Items were date marked or noted for date marking. Ensure that cut leafy greens, dairy are properly date marked.

3-602.11 Food Labels Observed pre-packaged ready-to-eat items offered for sale with no proper labeling. The items must be labeled as required by the current NC Food Code. Handout was given on previous inspection. -CDI CFE

5-205.11 Using a Handwashing Sink-Operation and MaintenanceObserved personal drink set on handsink. Do not place items into or on the handsink. Keep them clear for handwashing. -CDI Item was removed.

3-501.13 ThawingItems shall be thawed in running water, as part of the cooking process, under refrigeration, or in a microwave as part of a continuous cooking process. Observed raw ground beef thawing in standing water.

3-602.11 Food LabelsThe facility offers cookies pre-packaged and self service. These items require labeling as to ingredients and allergens.