NORTHSIDE CHRISTIAN ACADEMY LUNCHROOM

2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P Observed PIC wash hands between tasks and turn off handsink with barehands. CDI - EHS corrected PIC and prior to returning food prep, observed proper handwashing by PIC.

3-304.11 (A) Food shall only contact surfaces of properly cleaned and sanitized equipment and utensils. -P Observed one (1) uncut red pepper placed on relatively clean shelving of walk in cooler (WIC.) CDI - EHS donned gloves and placed pepper in readily available clean metal bin.

3-501.17 (A) or (B) Date mark/label all TCS foods that are ready-to-eat once opened or prepared and are to be held for more than 24 hours. -Pf. Establish a date marking system consistent with 3-501.17 (A) or (B). Additional date marking system options are found in 3-501.17 (D). Observed one (1) portion of TCS, non date mark exempt food (Housemade pasta salad) with no date label. Per conversation with PIC, chicken had been prepared on 10/1, four days prior. CDI - PIC wrote date label on wrapping. REPEAT. Note: No escalation in point deduction due to noted improvement; no other non date mark exempt foods were observed without marking or labeling or held beyond its maximum hold time of 7 days. 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 Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

7-202.12(A) Use poisonous or toxic materials according to manufacturer's label. Use pesticides approved for use in commercial food service only.-P Observed one (1) bottle of household pesticide (fire ant powder) stored at chemical storage. Per conversation with PIC, pesticide was most likely left within kitchen by custodial staff. CDI - EHS removed bottle from establishment interior. REPEAT.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed PIC preparing food (cooking and plating chicken tenders) with no effective hair restraint. REPEAT. Note: No escalation in point deduction due to some noted improvement from previous inspection; PIC was observed with no jewelry on arms or hands during preparations.

5-103.11(B) Provide sufficient hot water to meet the peak hot water demands.-Pf Observed water reaching a maximum of 72F during inspection at three compartment sink. A verification will occur no later than 10/15/2026.

5-205.15 Maintain a plumbing system in good repair. Observed minor spray from left faucet at three compartment sink when turned on. Service as needed.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed outside dumpster doors open during inspection. CDI - Door was closed prior to returning to interior premises. REPEAT. Note: No escalation in point deduction due to some noted improvement from previous inspection: dumpster was observed in good repair with drain plugs and lids were closed at time of inspection.

3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. Observed one (1) bag of unwashed oranges stored above ready to eat foods in WIC. CDI - EHS rotated unwashed produce to lower storage. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

3-501.17 (A) or (B) Date mark/label all TCS foods that are ready-to-eat once opened or prepared and are to be held for more than 24 hours. -Pf. Establish a date marking system consistent with 3-501.17 (A) or (B). Additional date marking system options are found in 3-501.17 (D). Observed one (2) portion of TCS, non date mark exempt food (cooked chicken breasts) with no date label. Per conversation with PIC, chicken had been prepared on morning of inspection. CDI - PIC covered chicken with plastic wrap and wrote date label on wrapping. 3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it has not been labeled, or if the label is incorrect. -P The PIC should train and assign staff to monitor date marking to prevent the use of food products that are no longer in compliance with 3-501.17 (A), (B), or (C) Observed three (3) portions of TCS, non date mark exempt foods (feta cheese, sliced turkey breasts, and chicken nuggets) with dates greater than 7 days (9/7, 9/11, and 4/23, respectively.) PIC stated that these dates were from their original date of opening or preparation before freezing; thaw dates were no written on food items. CDI - PIC voluntarily disposed of out of date food. 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 Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

7-202.12(A) Use poisonous or toxic materials according to manufacturer's label. Use pesticides approved for use in commercial food service only.-P Observed one (1) spray wand bottle of household pesticide stored at chemical storage. CDI - EHS removed bottle from establishment interior. REPEAT. Note: No escalation in point deduction due to improvement. EHS observed all other pesticides in use within kitchen as EPA registered and approved for use in commercial food service establishments. All other in use chemical bottles were labeled properly.

2-303.11 Remove jewelry on hands and arms while preparing food. REPEAT. 2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. A plain ring, such as a wedding band, is allowed. Observed PIC preparing food (cooking burgers) while wearing wristwatch and with no effective hair restraint.

3-304.12 (B) In-use utensils for food that is not TCS must be stored with their handles above the top of the food within containers or equipment that can be closed. Observed one (1) canister of cinnamon at spice rack with single service cup stored within as dispensing utensil. Utilize utensils with handles.

4-501.11 Maintain equipment in good repair. Observed minor moisture drips from lines ceiling of WIC. No food was stored beneath leaking active lines. REPEAT. Note: No escalation in point deduction due to noted improvement; previously noted rusted storage has been covered and/or resurfaced and dish machine has been repaired.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed outside dumpster doors and lid open during inspection. CDI - Door was closed prior to returning to interior premises. Lid was positioned within dumpster pad such that it could not be closed effectively. REPEAT.

3-101.11 Food shall be safe for consumption, unadulterated and honestly presented. -P Observed one (1) heavily molded, uncut watermelon stored on shelf in WIC. CDI - PIC voluntarily disposed of unsafe food.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed one (1) pack of unopened bacon stored above fruit juice in WIC. CDI - bacon was rotated to lower storage. EHS provided WIC storage order chart. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

4-703.11(B) After being cleaned in a mechanical dish machine, equipment food-contact surfaces and utensils shall be sanitized in the dish machine by achieving a utensil surface temperature of 160F as measured by a max/min thermometer.-P. PIC provided max/min test strips for high temp dish machine. However, EHS high temp thermometer achieved final temperature of 153.1F. A verification will occur no later than 02/09/2026. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training video at the following weblink: Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 .

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed one (1) spray bottle of unlabeled sanitizer. PIC identified bottle as hydrogen peroxide. CDI - EHS affixed label to spray bottle. 7-202.12(A) Use poisonous or toxic materials according to manufacturer's label. Use pesticides approved for use in commercial food service only.-P Observed one (1) spray wand bottle of household pesticide stored at chemical storage. CDI - PIC voluntarily set bottle aside for disposal.

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 three (3) containers of dry goods not labeled. PIC identified containers as sugar, brown sugar, and powdered sugar. CDI - Labels were affixed to sugar bins.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed approximately five (5) live German roaches seen under, around, and on dish machine. REPEAT. 6-501.112 Remove dead or trapped birds, insects, rodents, and other pests. Observed approximately three (3) dead German roaches under dish machine and 3 compartment sink. REPEAT.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed three (3) stacks of boxes of food on floor of walk-in freezer. Elevated as needed.

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed employee preparing food while wearing wristwatch.

4-501.11 Maintain equipment in good repair. Observed leaks at dish machine underside. Observed minor rust at clean dish shelving.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed outside dumpster open during inspection. CDI - Door was closed prior to returning to interior premises.

4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Interior ice shield of ice machine with black build-up starting to accumulate.

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it has not been labeled, or if the label is incorrect. -P The PIC should train and assign staff to monitor date marking to prevent the use of food products that are no longer in compliance with 3-501.17 (A), (B), or (C) : Found cream cheese, prepared, grilled sandwiches from previous day, two bags of opened purple cabbage not dated. CDI- Sandwiches and cabbage voluntarily discarded. Cream cheese dated with previous days date. 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 .

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. Containers of dry goods not labeled.

6-501.111 Keep the premises free of insects, rodents, and other pests. Live German roaches seen under and around dish machine. Dead German roaches under dish machine.

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. Residue accumulating on shelves in WIC.

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. Damaged / stained ceiling tiles in kitchen.

3-307.11 Protect food from contamination sources not specifically noted by the code. Adulterated (moldy tomato slices) in container in WIC stored over RTE food. Container discarded.

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. Residue accumulating on shelves in WIC.

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. Damaged / stained ceiling tiles in kitchen.

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: Found lasagna, peas and carrots dated 11/15. CDI- discarded voluntarily 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 . 3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf : Deli turkey opened but not dated for 48 hours. CDI dated for 1/27. 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 Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

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 : Small amount of Pasta cooked today 10:00 am cooling covered in WIC, 58.0 F. CDI- pasta uncovered for cooling. 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 .

6-501.111 Keep the premises free of insects, rodents, and other pests. Live German roaches seen under and around dish machine. Dead German roaches under dish machine.

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Significant cobwebs present under and around dish machine.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P: Raw shell eggs stored over RTE food in WIC. CDI- eggs moved to bottom shelf. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Interior ice shield of ice machine with black build-up.

6-501.111 Keep the premises free of insects, rodents, and other pests. Live German roaches seen under dish machine.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Boxes of food on floor of walk-in freezer.

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Employee preparing food while wearing wristwatch.

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Significant cobwebs present under and around dish machine.

2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P: Employee recontaminated hands at hand sink faucets after washing. CDI- REHS stopped employee and provided education on proper hand washing. Employee washed hands correctly without decontaminating.

4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Interior ceiling of ice machine with black build-up.

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: Found opened deli ham and roast beef not date marked. CDI- 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: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

6-501.111 Keep the premises free of insects, rodents, and other pests. Live German roaches seen under dish machine.

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Significant cobwebs present under and around dish machine.

6-501.112 Remove dead or trapped birds, insects, rodents, and other pests. Observed dead, trapped roaches on glue boards in dish pit area. No live insects seen. 6-501.111 Keep the premises free of insects, rodents, and other pests. Live German roaches seen under dish machine. Increase frequency of pest control.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Boxes of food on floor of walk-in freezer.

4-501.14 Warewashing machines and the compartments/drainboards of sinks used for washing and rinsing equipment, utensils, raw food, etc. shall be cleaned before use, throughout the day to prevent recontamination of equipment and utensils, and at least every 24 hours if used. Two spray arm ports of high temp dish machine clogged with food.

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Significant cobwebs present under and around dish machine.

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. PIC is certified but was not present at start of inspection. For more information on becoming a certified food protection manager please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P: Broccoli and hamburgers in hot box at less than 135.0 F Refer to temperature chart. Broccoli placed back in steamer and reached 184.0 F Hamburgers placed back in steamer and reached 167.0 F. 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 .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P: Salads on serving line above 41.0 F. Prepped and leftover pizza on cart in kitchen above 41.0 F. CDI- side salads placed in freezer and dropped to 36.0 F within 15 minutes. Chef salads placed in WIC and dropped 4.0 F in 20 minutes. Pizza(s) steamed to 175.0 F for service. 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: carrots and French fries date 8/17. Half head of cabbage and half head of lettuce not date marked. CDI- 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: 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. Significant cobwebs present under and around dish machine.

4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Interior ceiling of ice machine with black build-up.

3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. -P. Some pizza slices cooled from overnight did not reach 41.0 F within required parameters. CDI- discarded voluntarily 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 .

3-501.15 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: Pizza cooled overnight covered, did not reach 41.0 F. CDI- see #20 above. 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 .

6-501.112 Remove dead or trapped birds, insects, rodents, and other pests. Observed dead, trapped roaches on glue boards in dish pit area. No live insects seen.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed employees towel drying utensils and equipment. Some plastic containers stacked wet on storage shelves. Utensils and equipment drying on linens laid out on table tops.

4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Interior ceiling of ice machine with black build-up.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P: Salads on serving line above 41.0 F. CDI- placed on TPHC and procedures for using TPHC for salads filled out for use going forward. 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: Small container of salsa dated 2/13 in WIC. CDI- discarded voluntarily. 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 .

3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. Unwashed head of cabbage over RTE drinks in WIC. Moved cabbage to lower shelf. For more information on food storage order please visit: http://meck.co/FoodSafety.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P: Facility assembles four chef salads / day for selection on cafeteria line. Salads prepped at 10:00 am from cold ingredients from WIC (holding 40.0 F and below) and are discarded if not sold by 2:00 pm. Salads 50.0 F on line. CDI- placed on TPHC for today. Gave PIC TPHC holding form for use for salads going forward. 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 .

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Observed more frequent cleaning of floors and walls in dish area. Cobwebs and floor build-up.

4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Ice shield in ice machine with build-up / solid residue present.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P: Walk-in cooler holding food at 44.0 F. Refer to temperature chart. CDI- chicken salad and egg salad made from ingredients that had been in WIC for several days voluntarily discarded. Milk discarded. Cheese in opened packages voluntarily discarded. Call made to service technician. Return visit in 3 days. 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 .

6-501.111 Keep the premises free of insects, rodents, and other pests. Live spider in large web at 3 comp sink. Many spider webs and cobwebs under dish machine and drain boards. 6-501.112 Remove dead or trapped birds, insects, rodents, and other pests. Dead German roaches observed under dish machine.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Boxes of food on floor of freezer.

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. Box of napkins on floor in dry storage.

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Some cutting boards getting damaged on surface and edges. Replace as needed.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Personal garment hanging on shelf with school food.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf For more information on date marking please visit: http://meck.co/FoodSafety: Opened cream cheese said to be opened 2/20 and leftover salads from previous day not date marked. Cream cheese and salads to be used today. 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 For more information on proper cooling procedures please visit:  http://meck.co/FoodSafety: prepped turkey sandwiches and prepped pizzas at room temperature awaiting service at 11:00. Prepped food from room temperature or cold ingredients must be cooled to 41.0 F within 4 hours. Food had risen to 58-60 F during prep. CDI- food moved to refrigeration.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Kitchen staff not wearing hair restraints while working with food.

2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF For more information on employee health policy please visit: http://meck.co/FoodSafety: Employee Health Policy does not include non Typhi salmonella. CDI- sent updated illness list to PIC.

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:No written procedures for such an event. CDI- education and sent procedures to PIC.

3-101.11 Food shall be safe for consumption, unadulterated and honestly presented. -P: Found tomato sauce with mold in walk-in cooler: CDI- discarded.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf For more information on date marking please visit: http://meck.co/FoodSafety: Deli ham not date marked. CDI- voluntarily discarded. No escalation due to improvement.

6-501.112 Removing Dead or Trapped Birds, Insects, Rodents and other Pests (C): Observed some dead small German roaches in area of dish machine. Utilize pest control company as needed.

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: No means of measuring surface temperature of items passing thru high temp dish machine. CDI- education.

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Cobwebs, build-up on walls and floors of facility, especially in corners and under equipment. 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. Peeling wall surface under hood at fryer.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P: Found several TCS foods in WIC above 41F. Refer to temperature chart. Milk and taco meat voluntarily discarded. Pasta, rice moved to freezer for cooling. Prepared salads from today moved to freezer and chicken ingredient dropped to 29F by service time. Verification visit within 10 days to check on effective servicing of walk-in cooler and holding of TCS 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: found mashed potatoes dated from 8/19. Found green beans dated from 8/21. Found some pans of TCS food in freezer without date marking. Some pans in freezer were date marked. Unable to tell which food belongs to Academy and which is for church events. Potatoes and green beans voluntarily discarded. Effectively separate food for church events from academy food. If this can not be accomplished then all food will be inspected as academy food.

4-204.112 Provide and position correctly an air thermometer in cold/hot holding equipment. No thermometer located in WIC. Verification within 10 days.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed food stored on the floor in the walk in freezer. REPEAT.

4-502.13 Single-use and single-service articles may not be reused. Found honey butter (margarine) stored in old sour cream bucket.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed raw hamburger over cookies and bread on a speed rack. CDI- Hamburgers placed on the bottom.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed hotdogs in the front hotbox holding below 135F. See temp chart CDI- Hotdogs reheated to 165F.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed food stored on the floor in the walk in freezer.

2-401.11 Eating, Drinking, or Using Tobacco - C Observed employee eating grapes at the prep table. CDI- Items and employee moved.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed soiled containers under the prep table. PIC stated they were not currently using containers. CDI- Containers washed. Cover items to keep from collecting food and debris.

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 hotdogs opened without a date mark. CDI- Hotdogs date marked.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee clothing hanging on food storage shelf. Observed employee lunches stored with customer food. -REPEAT

(4-602.11) (E4) Equipment food contact surfaces and utensils shall be cleaned any time contamination may occur. Observed ice machine with balck and red build up.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed two containers of lettuce in the prep top holding at 50F. CDI- Items were moved to the walk in cooler to cool down. Lettuce was placed on temerary TPHC.

4-501.11 Maintain equipment in good repair. Observed prep top unit holding at 48F. Reach in compartment was holding at 44F. TCS items moved to walk in cooler. -VR

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee jacket and coat hangers hanging of food storage shelves. CDI-Items were removed.

3-701.11 Discarding or Reconditioning Unsafe, Adulterated, or Contaminated Food - P Observed 2 heavily dented cans of olives stored on the can rack for use. PIC was unsure what to do/where to put dented items. CDI-PIC stored away from in use cans and explained that botulism can occur from dented items.

4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf Observed the only working thermometer is a dial, non thin probe. They have thin probe on-site but no batteries. VR required 9/23/19.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed boxes of food on the floor in the freezer, food needs to remain 6inches off the floor.

4-903.11 Store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor. Observed utensils on a hook and utensils were touching a soiled wall. Explianed to PIC to add stoppers to keep clean utensils from getting soiled after cleaning process.

4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed single use plates stored on shelf below serving line unwrapped. Items need to remain protected during storage.

5-203.14 Prevent backflow or backsiphonage at each point of use in a water supply system by installing an approved backflow device. -P Observed a pipe comig from the dishwasher with no air gap, pipe needs a two inch air-gap. VR required 9/23/19.

REPEAT VIOLATION 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 salads cooling while covered with saran wrap in the walk in cooler. CDI - items were uncovered to facilitate cooling. Observed a covered salad on the ice bar on the serving line for service; the salad was still 50F. CDI - salad was removed and uncovered and placed in the walk in cooler to cool.

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. - Observed an employee drink stored on a table next to drying utensils. CDI - drink was removed.

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 baked beans and cole slaw cooling while covered with saran wrap. CDI - items were uncovered to facilitate cooling.

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 a bag of sliced turkey dated 9/10 in the walk in cooler. CDI - item was discarded.

Repeat violation 4-501.11 Maintain equipment in good repair. - Observed a split gasket on the walk in cooler door and the walk in freezer. Replace gaskets. 4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. - Observed a food processor labeled "for household use only" in the food prep area. Only use NSF or ANSI approved equipment.

General comment 4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. - Observed cleaning needed on the walk in cooler shelves.

7-204.11 Provide sanitizer at correct concentrations, diluting as required.-P - Observed chlorine sanitizer at 0 ppm. CDI - sanitizer bottle was remade at 50 ppm.

General comment 4-501.11 Maintain equipment in good repair. - Observed a split gasket on the walk in cooler door. Replace gasket.

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 two trays of ham panini sandwiches dated for 8 days ago in prep, one to be served today and one pan to be frozen. Date mark required foods are allowed a 7 day max shelf life. CDI- Both pans of sandwiches disposed of.

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. Paint is peeling on painted wall behind cooking equipment near hood transition, needs repainting. (repeat)

6-303.11 Intensity-Lighting - C Observed areas in walk cooler with low levels of lighting, need to provide required lighting in food storage areas per food code. (repeat)

4-501.11 Maintain equipment in good repair. Walk in freezer is broken, facility is using health dept. regulated day care walk in freezer as a temporary solution. Observed this freezer to be working properly. Have walk in freezer repaired ASAP. Will follow up within 10 days that freezer is repaired or an Intent to suspend permit will be issued.

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. Paint is peeling on painted wall behind cooking equipment near hood transition, needs repainting.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed personal employee food stored on shelf along with cafeteria food. Need to label and separate personal items and store to prevent contamination. CDI- Food separated bottom shelf designated for personal items. 6-303.11 Intensity-Lighting - C Observed areas in walk cooler with low levels of lighting, need to provide required lighting in food storage areas per food code. Hood system has a couple burned out bulbs needing replacing.

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 a pan of cole slaw date marked for 8 days ago in walk in cooler. Date marke required foods at 41 degrees or less are allowed a max 7 day shelf life. CDI- Slaw disposed of.

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed a couple employees wearing watches while working in kitchen.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed employee towel drying a few dishes, dishes should be air dried.

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 a cardboard produce box that was about to be used to store washed produce. Produce boxes should not be used again to store washed produce as they can re-contaminate the produce. Worker used an approved metal collander to store washed produce.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed salads at grab and go chill block on service line at 60 degrees. Be sure TCS foods are cooled to 45 or below for cold holding prior to service. CDI- Salads placed in walk in cooler to rapidly chill to 45 or below.

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 peeling paint on wall above steam unit at hood, have wall re-painted, may want to install stainless steel or other durable approved wall covering behind cooking equipment. GENERAL COMMENT: Dish machine broken PSI meter has been replaced since last inspection.

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed and employee bottle water stored on same shelf next to clean dishes. CDI- Drink removed.

3-302.11(A) Separate raw animal foods from ready to eat foods. -Pf Observed pan of raw chicken stored above bagged lettuce in walk in cooler and raw chicken stored next to oranges in walk in cooler. CDI- Raw chicken stored separate by final cook temperature.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed salads prepped approx. an hour ago at dining room grab and go salad cooler at 53 degrees. Be sure TCS foods are cooled to 45 or below for cold holding prior to service. CDI- Salads placed in walk in cooler to rapidly chill to 45 or below.

. 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 rice date marked with a date of freezing but was not date marked for date of thaw which was 4 days earlier. CDI- Rice properly date labeled.

4-204.118 Warewashing Machines, Flow Pressure Device - C Maintain PSI meter working properly. Observed flow meter reading 50-55 PSI, indicating the meter is likely faulty. Have machine serviced as needed ASAP.

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 4 pans of foods: spinach dip, egg rolls, carrots, pork tender loin, all date marked for date of freezing but not updated with date of thawing in refrigeration which was approx. 4 days ago. CDI- PIC voluntarily disposed of improperly date marked foods.

3-501.13 Use approved thawing methods. Observed pasta and marinara sauce being left out to thaw. CDI- Foods placed in cooler to properly thaw.

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 open gallon of milk without a date. PIC stated it was opened Monday 8/22. CDI - milk was dated. 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 a container of black beans dated 8/11 in the walk in cooler. CDI - PIC voluntarily discarded the beans.

Repeat violation 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 paint peeling off the wall behind the dish machine. Wall needs to be repainted.

General comment 6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. - Observed employee food above facility food in the walk in cooler. Keep personal items on the bottom shelf. Observed 2 personal cups on a prep table next to silverware. Keep drinks and other personal items below prep surfaces.

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed most food handlers wearing watches and or bracelets while cooking and food handling.

4-501.112(A)(2) Provide a minimum of 180F rinse water for sanitization when using the dish machine. -Pf 4-501.15 Operate a warewashing machine in accordance with data plate. Observed dish machine sanitizing rinse water not reaching above 160 degrees on rinse dial. Machine was achieving sanitizing temperatures on dishes according to temperature test strip. Have machine serviced to reach 180 min rinse temp. PIC prepared chemical sanitizer in 3 compartment sink to be sure dishes are sanitized. Also, booster heater is leaking water at bottom. Will follow up that machine is serviced.

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 degraded wall paint at dish machine wall corner, needs re-painting to make smooth and easily cleanable..

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 a couple pans of food (alfredo sauce and spaghetti meat sauce) date marked for 9 days ago. Date mark required foods are allowed a max. 7 days. CDI- Foods disposed of.

4-501.11 Maintain equipment in good repair. Observed food rack in walk in cooler showing rust and peeling, will need repair or replacing in near future. Observed some racks have been replaced since last inspection and new racks have been ordered. Observed small leak in walk in freezer pipe under fan unit needing repair.

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 degraded wall paint at dish machine wall corner, needs re-painting to make smooth and easily cleanable.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed package of raw sausage stored above box of peppers and other RTE foods. CDI- Sausage stored below RTE foods.

4-501.114 Maintain sanitizer at correct concentrations. -P Observed bucket of chorine sanitizer reading 0 ppm on test strip. CDI- Sanitizer remade to proper strength.

4-501.11 Maintain equipment in good repair. Observed food rack in walk in cooler showing rust and peeling, will need repair or replacing in near future. General Comment: Observed some food in walk in cooler not date marked from a church function. At times foods from church functions are later used for the school cafeteria. Maintain proper date marking system for prepared foods refrigerated more than 24 hours.

4-501.114 Maintain sanitizer at correct concentrations. -P Observed spray bottle of sanitizer reading 0 ppm. CDI- Sanitizer re-made to proper strength.

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 ground beef taken from freezer two days ago that was not date marked for date of thaw. After thawing foods, update the date marking to track the 7 day shelf lifeM. CDI- Ground beef properly date marked.

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 junction box in wall under dish machine drain board with no cover and wires exposed in box. Need to cover with junction box plate.

3-401.11 Cook raw animal foods to required temperatures. Observed pans of hamburger just cooked in oven. Some of the hamburgers observed at 135-145. Be sure when checking temps of cooked meats that several places are checked to ensure uniform final cook temperature has been reached. CDI- Hamburgers placed in steamer to reach required final cook temperature for hamburgers, 155 min.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed lettuce just prepped and placed in student self service make table at 50 degrees. Be sure to chill TCS foods to 45 or below before cold holding, as make tables/ flip top coolers are for cold holding, not for cooling foods down. CDI- Lettuce placed in freezer to rapidly chill to 45 or below.

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 junction box in wall under dish machine drain board with no cover and wires exposed in box. Need to cover with junction box plate.

3-701.11 Discarding or Reconditioning Unsafe, Adulterated, or Contaminated Food - C Be sure to label and separate or dispose of food that is not be served. Observed older pizza saved for pets stored among food for service in walk in cooler. CDI- Pizzas labeled and separated.

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 turkey thawed more than 24 hrs ago that was not re-dated with a date of thaw to track 7 day shelf life. CDI- Turkey voluntarily disposed of by kitchen worker.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 hashbrown caserole stored in walk in cooler on the 8th day. Be sure foods are diposed of at the end of the 7th day. CDI- Caserole disposed of.

4-204.115 Maintain warewashing Machine temperature Measuring Devices - PF Dish machine washing at consistent 170 degrees and meeting sanitizer temperature on high temp test strips but rinse temperature not reaching above 140 according to guage. Guage had been replaced since last visit. Rinse guage not working properly or booster heater not supplying hot rinse water. Have repaired. Will follow up to verify problem is corrected.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed hamburgers hot holding on serving line at 100 degrees. Likely hamburgers are cooling some while being assembled and then placed in hot holding. CDI- PIC reheated hamburgers for proper hot holding and will assemble and then heat burgers in the future.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Cold hold TCS foods at 45 or below. Observed individual cups of shredded cheese at 56 degrees stacked above cold holding block. Observed salads on cold block at 53 degrees. CDI- Items switched out for cold items from walk in cooler. Reviewed with PIC option of using TPHC for these items if preferred, gave PIC TPHC application.

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 a few foods in walk in cooler held on the 8th day. Only 7 day shelf life is allowed for foods refrigerated at 41 or below. CDI- Items disposed of.

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed container of salt not labeled, salt disposed of.

4-204.115 Maintain warewashing Machine temperature Measuring Devices - PF Observed rinse temperature guage on dish machine not working properly. Have repaired. Will follow up that guage is repaired.

3-501.17 Date mark all required TCS/RTE foods refrigerated more than 24 hrs per NC food code. Observed pot roast in walk in cooler more than 24 hrs since cooked that was not date marked. Observed some foods thawed from freezer and and refrigerated more than 24 hrs not date marked for date of thaw to keep up with 7 day shelf life. CDI- Foods properly dated.

3-305.11 Do not store food on the floor. Observed box of french fries being stored on floor of walk in freezer. CDI- Box stored off the floor.General Comment: Grab and Go salads are being properly labeled since last inspection.

3-501.17 Date mark all required TCS/RTE foods per NC food code. Observed meat loaf not date marked in walk in cooler. CDI- Meat loaf disposed of.3-501.18 Maintain 7 day max shelf life for required foods. Observed 12 day old bbq in walk in cooler. CDI- Bbq disposed of.

3-602.11 (5) Label all pre-packaged grab and go items with necessary information. Observed pre-packaged chef's salads not marked with food ingredients or allergy information. Will follow up in 10 days.

Employee drinks need to be stored below food or food contact surfaces. Observed employee drinks stored on prep table during prep time. CDI- Drinks properly stored.

Date mark all required TCS/RTE foods refrigerated more than 24 hrs, per NC food code. Observed pan of baked potatoes cooked the day before not date marked. CDI- Potatoes dated.

Packaged grab and go foods with more than 2 ingredients such as the chef's salads served would need to meet food code rule 3-602.11 (5) and have proper labeling on them.

Properly dispose of unsafe food. Observed molded grapes stored in the walk in cooler. CDI- Grapes disposed of.

Provide adequate lighting in walk in coolers. Observed in-adequate lighting in walk in cooler.