COVENANT DAY SCHOOL LUNCHROOM

3-202.15 Food packaging must be in good condition, intact and protect the food inside. Pf Observed one can of beans dented stored amongst other intact cans on dry storage racks. CDI - PIC removed and placed affected can in designated dented can storage. -0-

3-501.17 (C)TCS food combined with additional ingredients or portions of other TCS food shall retain the date marking on the earliest/first prepared TCS food ingredient. -Pf. Observed 1 ham chub date marked for 10/5 in WIC that was used to make ham slices date marked 10/6. The date on the ham chub should follow the date on subsequently prepared foods. CDI - PIC replaced the date mark with the correct date from the ham chub. -1.5-

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed noodles hot holding in hot box at 91F. CDI - Noodles were reheated to 165F. REPEAT. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

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 large and deeply filled tray of cantaloupe cooling in WIC covered in plastic. Needs to be in open/vented shallow pans for cooling. CDI - Plastic cover was removed to allow cool air to come in contact with food. 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 .

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed burgers in buns on tray in hot box reading temperatures from 130 to 136F. Needs to be 135F or above. PIC had burgers placed in oven to reheat. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed sanitizer bucket at 100 ppm QAC sanitizer. CDI - Bucket was refilled sanitizer reached 200 ppm.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation Observed a box of raw bacon being stored on top shelf of WIC above ready to eat foods. CDI: PIC re-arranged items to proper storage order.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg and How to Test Sanitizer https://youtu.be/y0SjmnabFaY Observed quat sanitizer concentration level at less than 100ppm in sanitizer compartment of 3 comp sink. Several sheet trays were submerged in sanitizer at the time. CDI: PIC emptied sanitizer and refilled with fresh sanitizer which measured 200ppm.

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: 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 . Observed a medium size plastic container of pizza sauce covered in WIC cooling at a rate insufficient to reach cooling parameters. See temp chart. CDI: PIC removed sauce from container and placed in a shallow metal pan mostly uncovered and placed back in WIC to rapidly cool.

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 an open container of clean utensils being stored on small counter space right next to hand sink where they were exposed to splash from hand sink at upper school cafeteria. CDI: PIC removed utensils.

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. For more information on becoming a certified food protection manager please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation PIC’s Food Protection Manager certification expired May 2023. PIC is registered for re-certification and is currently conducting online work towards re-certification.

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: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation Observed employee reporting agreement used by Compass which is missing Salmonella non typhoid as one of the illnesses that require reporting. CDI: EHS provided copy of updated reporting agreement.

2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P Observed employee manually warewashing equipment and utensils then wash hands and use bare hands to turn off faucet before donning gloves to serve food. CDI: PIC provided instruction to employee on how to use paper towel as a barrier to turn off faucet. Employee re-washed hands.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P 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 . Observed a container of Pico de gallo being held at 55F on serving line at high school. PIC stated Pico was prepared approx. 2 hours prior. CDI: PIC pulled Pico de gallo off serving line and spread out into shallow containers and placed in RIC to rapidly cool.

3-302.15 Wash fruits and vegetables prior to use. Observed several apples with sticker still on skin tightly wrapped in plastic being held in high school grab and go cooler. Remove stickers and wash produce prior to making produce available for sale.

3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. Observed one (1) box of unwashed tomatoes over stored above ready to eat foods on WIC shelving. CDI - PIC rotated unwashed produce to effective, readily available shelving. For more information on food storage order please visit: http://meck.co/FoodSafety

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed one (1) pan of chicken in the WIC date labeled for a date of preparation of 4/19/2023, greater 7 days prior. PIC elaborated that item had been pulled to thaw on 04/26/2023, temperatures taken and additional observations (two (2) other identical servings of cooked chicken with the same date marks in the walk in freezer) corroborated this explanation. CDI - A thawing date was attached to the cooked chicken in WIC. 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 .

3-501.19(B)(3) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall be marked to indicate the time that is 4 hours past the point in time when the food is removed from temperature control. Pf Observed effectively filled out TPHC logs and labeling for upper school TPHC plan (hot line sandwiches, air screen grab n go cooler). However, TPHC logs for lower school air screen grab n go cooler items (ham and cheese sandwiches, ham and cheese trays, milk cartons) had not been filled out with the appropriate placement time (9:30 a.m.) CDI - PIC verified placement time with food employees and listed the appropriate placement and disposal times on the TPHC log.

3-501.12 Food that is being slacked shall be held in refrigeration at 41F and below or at any temperature if the food remains frozen. Observed seven (7) trays of tater tots and one (1) tray of cut tofu held at room temperature (at 55F and 57F, respectively) on speed rack in kitchen prep area. Food employees were on a breaking period at time of observation; PIC stated that items were left to slack out of freezing prior to being rotated to ovens and hot holding. CDI - Prior to end of inspection, EHS observed effective reheating and hot holding of slacked items.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed prepared bucket of water and detergent with stored in use wiping cloths stored next to properly concentrated sanitizer holding in use wiping cloths at high school cafeteria serving station. CDI - Wiping cloths in detergent were rung out and transferred to sanitizer bucket.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed three (3) metal containers wet nesting after recently being cleaned and sanitized. CDI - Bins were separated out and reoriented to allow them to air dry effectively.

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 two (2) stacks of single service fry baskets stored at the elementary school cafeteria serving line stored with exposed food contact surfaces. CDI - single service articles were reoriented to prevent potential contamination.

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 one (1) squirt bottle of cooking oil stored on kitchen area prep shelving.

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 food residue accumulation on the interior non food contact surface of the reach in cooler in the high school cafeteria dry storage room.

5-501.17 Provide a covered waste bin in female restrooms. Observed no covered waste receptacle in gender neutral staff bathroom.

2-201.11(A) Permit holder shall require food employees to report to the PIC information about their health and activities as they relate to diseases that are transmissible through food. -P For more information on employee health policy please visit: http://meck.co/FoodSafety. Observed facility with EHP agreement from compass that does not mention restriction of employees that exhibit symptoms. Facility has county EHP poster but does not have decision tree with exclusion. CDI provided decision tree and updated policy.

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 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 . Observed salami that was pulled from freezer labeled 8/9 had PIC add pull date to ensure they follow no more than 7 day shelf life. Observed rotisserie chicken, pasta, burritos, and cooked veggies dated today but was prepared yesterday. CDI correct dates added.

3-501.19 (A) (1) Written procedures for Time as a Public Health Control shall be prepared in advance, maintained in the establishment, and made available for the Health Department upon request. Written TPHC procedures must specify methods of compliance with 3-501.19 (B) or (C). -Pf. TPHC procedure template may be found at: http://meck.co/FoodSafety. Observed facility using TPHC for cold items in grab and go and on chef line. No time stamps added. In the line where it states how product is labeled it states “TPHC 7:30-11:30”. CDI had PIC add time stamp and correct procedures to reflect time stamps added to logs that are kept on the line in elementary and high school area once products pulled from refrigeration.

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 facility cooling pasta in deep plastic container. Pasta was cooling for 30 minutes and did not drop in temperature. CDI PIC separated items into two containers and left uncovered to accelerate cooling. Suggest leaving past in ice bath for longer until it reaches 41F or use freezer to help cool rapidly.

4-302.13 (B) Provide an approved Max/Min thermometer for testing sanitizing temperatures in hot water warewashing machines. The thermometer must be readily accessible. -Pf. Observed facility with high temp dish machine and no thermometer to check high temperature. Verification required.

5-205.11 (A),(B) Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed large mixing spoon stored in hand sink near serve line. CDI - Spoon removed. - 1 -

4-302.13 (B) Provide an approved Max/Min thermometer for testing sanitizing temperatures in hot water warewashing machines. The thermometer must be readily accessible. -Pf. Observed no max/min thermometer capable of testing high temp sanitization at dish machine. Please provide max/min thermometer by next inspection. CDI - PIC was emailed link to high temp thermometer, along with 2017 food code documents. - 0 -

3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P Observed dish employee wash gloved hands, dry gloved hands, and proceed to grab clean dishes to be put away. CDI - EHS discussed with PIC that gloves can not be washed. Gloves must be removed, hands washed, and then new gloves donned. PIC stated dish employee does not speak English but he will have her daughter translate since she works in the school. Employee hands washed. - 0 -

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed packaged boiled eggs (48/49F) and yogurt (44F) holding above 41F in reach in cooler inside of high school lunch room. CDI - Items had been out for approximately 2 hours, and were moved to a reach in cooler to be rapidly cooled. Ambient temperature of unit reading 40F. - REPEAT - 3 -

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 sliced beef cooling covered in walk in cooler. CDI - Item uncovered to allow proper air flow. - 0 -

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed items in reach in cooler in upper school above 41F. Cooler was holding at 55F. CDI: All items placed in there from main kitchen today were taken to storage room cooler for holding. Items prepared yesterday were voluntarily discarded.

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 no pulled from frozen date on 2 deli meats that were frozen more than 7 days ago. CDI: Dates added.

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 ice scoop stored in bin with build up on inside of bin.

4-501.11 Maintain equipment in good repair. Observed reach in cooler in upper school holding with an air temp of 55F. PIC stated he will be calling a technician after lunch to come assess and repair the cooler.

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 employee washing dishes in water at 104F. CDI: Water refilled to over 110F.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed beans hot holding below 135F. CDI-The beans were placed back onto the stove for reheating.

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 lettuce cooling with plastic wrap over the container. CDI-The plastic wrap was removed.

3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P Observed unwashed produce stored over milk in walk in. CDI: Items reorganized.

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 tomatoes from 8/23 in walk in. Observed ham and cheese pulled from freezer with no pull from frozen (PFF) date. CDI: Tomatoes voluntarily discarded and ham and cheese were labeled properly.

3-501.19 Provide and follow written procedures for foods held using Time as a Public Health Control (TPHC). Clearly mark foods with begin and end times. All food not sold by the end of 4 hours shall be discarded. -P/Pf Observed some items missing procedures. CDI: Procedures for items filled out during inspection. Ensure that as menu changes, proper procedures are written for the new items. All items held on time, per PIC, were properly marked on tracking log.

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 several packaged food items with no labels or incorrect labels including but not limited to yogurt pretzels, chocolate pretzels, cereals, croissants, muffins, salads, sandwiches, and quesadillas. VERIFICATION REQUIRED

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed raw ground turkey stored over cooked beef on speed rack in walk in cooler. CDI- removed to raw food area

4-501.114 Maintain sanitizer at correct concentrations. -P Observed sanitizer in 3 compartment sink at 50ppm QAC. CDI- dispenser tested at 200ppm QAC; remade

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed multiple meat and cheese sandwiches, wraps and salads at high school section cafeteria to be above 41F(see temp chart) CDI- some removed to walk in cool and some placed on temporary TPHC start time back to original prep 7 am(WIC ambient temp 38F)

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed sanitizer in red bucket at 0 ppm QAC- remade

3-302.11 (A8) Separate unwashed produce from ready-to-eat foods. Observed unwashed produce stored above ready to eat foods in walk in cooler. Store unwashed produce only over raw proteins. CDI- Storage order rearranged.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed tater tots and sausage biscuits hot holding in the high school servery below 135F. TPHC suggested for these items. CDI- Items voluntarily 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 Observed ceasar salads and melon water in high school servery with no date mark. CDI- Items properly date marked. Observed two pans on pasta salad prepared today with noodles cooked yesterday. Pasta salads had today's date. TCS foods must have the date of oldest TCS ingredient. CDI- Items labeled with yesterday's date.

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 ham and turkey at 50F that was cut today cooling in tightly wrapped plastic wrap. Observed cut melons at 50F cooling in dense container. Use proper cooling methods to ensure TCS foods cool in proper time criteria. CDI- Ham and turkey was unwrapped and spread on sheet pan. Temperature was 50F at 9:43 and reached 46F at 10:10. Cut melon was 50F at 9:44, temperature was 49F when taken at 10:10. PIC moved cut cantaloupe to sheet pan for rapid cooling. Cantaloupe still has two hours left in time criteria, EHS is confident cantaloupe will cool to 45F or below.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed wet wiping cloth stored on shelf in high school servery area. Only dry cloths may be stored on counter, wet cloths must be held in sanitizer at proper concentration.