CHARLOTTE COUNTRY DAY SCHOOL LUNCHROOM- DOWD BLG

3-101.11 Food shall be safe for consumption, unadulterated and honestly presented. -P Observed moldy strawberries in produce WIC during inspection. CDI - Strawberries voluntarily discarded. 0 pts.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed a multitude of food holding below 135F during inspection. See temperature chart. All foods had been in hot holding for fewer than four hours. CDI - Foods reheated to over 165F before being placed back in hot holding. 1.5 pts. 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 .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed buffalo chicken in sandwich prep and milks in milk coolers holding above 41F during inspection. See temperature chart. CDI - Chicken voluntarily discarded. Milks had been stored outside of units’ air curtains for fewer than four hours. Milks moved to WIC to cool. 0 pts. 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 .

3-501.19(B) (1) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall have an initial temperature of 41 F when removed from cold holding temperature control or 135 F or greater when removed from hot holding temperature control. -P Observed a multitude of foods intended to be placed on TPHC within 30 minutes of REHS discovery holding far above 41F during inspection. See temperature chart. Items were not going to cool fast enough to be safely placed on time. See violation 33 for further details. CDI - All items moved to WIF on uncovered, shallow pans to complete the cooling process before being placed on time. PIC opted to delay serving all items until 41F was achieved. 1.5 pts.

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 a multitude of foods cooling from ambient while in deep, covered plastic containers stored in prep units and/or lowboys during inspection. Various items were going to be placed on TPHC shortly, and needed to rapidly cool. CDI - All items uncovered, moved to WIF, or moved to blast chiller to hasten cooling. 0 pts. 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 .

6-501.11 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 damaged flooring in downstairs kitchen during inspection. Repair necessary to preclude pest harborage. 0 pts.

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 pizza sauce in reach in dated 5/8-5/13. CDI - Pizza sauces was voluntarily discarded. Staff member stated they washed the container and did not remove the old sticker. Stickers should be removed before wash/rinse/sanitizing. 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 .

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 sticker residue on cleaned stored squirt bottles (clear) in downstairs kitchen. Please remove stickers completely prior to washing.

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 water stained ceiling tile next near freezer. Possible leak, check to ensure no leak and replace stained tile.

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 green beans not clearly date marked and chili with not date mark. CDI - Green beans PIC stated were from last week and were voluntarily discarded. Chili was date marked and put into freezer. 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 .

3-501.13 (A), (B), (C ) Use approved thawing methods. Pf Observed chicken thawing under running water at 78F. Running water shall be 70F or below. CDI - Chicken was moved to refrigeration. EHS and PIC spoke over appropriate thawing methods.

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 some items such as pasta salad, lettuce, kale, and ceasar salad missing time marks on TPHC forms. Needs to be on TPHC forms. CDI- Time/temperature was added to logs.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf. Observed no paper towels at handsink located in upper school serving station. CDI, paper towels supplied to handsink. All other handsink had paper towels during time of inspection thus, points not escalated.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed carton full of single service milks stored on the floor in dairy walk in cooler.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed 1 dumpster door opened during time of inspection.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no paper towels in dispenser at upstairs kitchen handsink. CDI: Paper towels provided. All other handsinks in compliance throughout facility. Another handsink was available within 10 feet.

3-401.11 Cook raw animal foods to required temperatures. Do not interrupt the cooking process without approved procedures. -P Observed chicken grill marked and placed in the walk in cooler with no pre-approved procedures. CDI: Chicken was moved to the oven to finish fully cooking. Chicken fully cooked to over 165F. Non-continuous cooking procedures filled out and approved during inspection today.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed yogurt in grab and go cooler above 41F. CDI: Product voluntarily discarded. Cold holding throughout rest of facility in compliance. Cooler was evaluated by maintenance and maintenance staff stated that the air flow is reduced on the bottom shelf (where yogurt was stored). Yogurt will be stored on a higher shelf. REPEAT VIOLATION 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 .

3-501.19(B) (1) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall have an initial temperature of 41 F when removed from cold holding temperature control or 135 F or greater when removed from hot holding temperature control. -P Observed beets placed on TPHC at 45F. CDI: Beets were cooled to 41F prior to placing on TPHC. 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 fruit held out on TPHC was not marked.

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed 2 spray bottles of disinfectant being stored on hand sink in lower kitchen area. CDI: PIC relocated spray bottles.

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 sliced tomatoes being held in deli RI cooler at 47F. CDI: Employee returned sliced tomatoes to blast chiller to rapidly cool.

3-304.12 (C ) Store in-use utensils on a clean portion of the food preparation table or cooking equipment. The utensils and storage surface must be cleaned and sanitized every 4 hours. Observed pizza slicer being stored at hand sink where food contact surface of pizza slicer was contacting rim of hand sink basin. CDI: PIC returned slicer to be W/R/S and replaced with new slicer which was placed on a sheet tray.

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 an inaccurate reading on facility’s max/min thermometer when compared to dish machine’s gauge and EHS’s max/min thermometer. See temp chart. VERIFICATION REQUIRED within 10 days to ensure facility has a max/min thermometer that accurately reads temperature of hot water of rinse cycle of dish machine.

2-301.12 (A),(B) Wash hands for at least 20 seconds. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 10 to 15 seconds, rinse, and immediately follow the cleaning procedure with thorough hand drying method (ex. Disposable Paper Towel). -P - Observed 1 food employee not vigorously rub hands for required time when washing. CDI, employee rehashed hands. For more information on handwashing, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training video at the following web link, https://youtu.be/BH6CLGrH10M .

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P - Observed noodle and pork hot held below 135 degrees F in hot box. CDI, foods reheated to greater than 165 degrees F. See temperature observation chart. 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 .

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed personal food stored above clean equipment on rack.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf. Observed paper towel dispenser near 3 compartment sink out of towels. CDI, towels supplied.

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 ham and turkey held using TPHC but items not identified on Time procedures. Observed items held on time but time not recorded on logs to identity when time control begins. Repeat. CDI, time captured.

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 canned marinara sauce dispensed in 1 container cooling in deep covered container in walk in cooler. CDI, sauce relocated to shallow uncovered pan to cool in walk in cooler to facilitate heat transfer. 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 .d

5-202.12 Provide at least 100F water at handsinks. Observed hot water at 72 degrees F at several hand washing sinks. CDI, hot water reset and sufficient hot water provided at required temperatures during inspection. See temperature observation chart.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -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 prepared whip cream topped desserts cold held at 61 degrees F. CDI, items voluntarily discarded.

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 fries and potatoe “tater tots” held on TPHC but not recorded with time on TPHC board. CDI, time captured during inspection. Repeat.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed several sanitizer buckets not testing required concentration. Repeat.

5-103.11(B) Provide sufficient hot water to meet the peak hot water demands.-Pf - Observed hot water tripped and hot water only reading 72 degrees F at hand washing and 3 compartment sink. CDI, hot water reset and now providing required temperature .

6-301.14 Post a handwash sign at each handsink. - Observed handsink in dish room in upper school area lacking the required signage. Observed signs posted at all other sinks.

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 roasted vegetables (squash, zucchini, and Brussel sprouts mixed together) and potatoes holding below 135F in a hot box (see temperature chart). - CDI - PIC voluntarily discarded items.

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 sandwich station lacking log indicating when items were placed on the line and when they should be discarded. - CDI - PIC completed log for sandwich station. EHS observed all other stations with completed logs.

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 one container potato salad and two containers of pasta salad only cool 1F over a 45 minute period in WIC #1 (see temperature chart). All three containers were deep and the food was filled to the top. - CDI - PIC placed all items on sheet trays and placed in the walk-in freezer to quickly cool.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. - Observed sanitizer concentration of 50ppm quat in multiple sanitizer buckets throughout facility. - CDI - PIC replaced sanitizer buckets.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. - Observed clean dishes stacked wet. Allow dishes to air dry prior to stacking.

5-202.12(C) A self-closing, slow-closing, or metering faucet shall provide a flow of water continuously for at least 15 seconds. Observed that the restrooms in the lower school cafeteria were holding for no longer than 9 seconds, and the restrooms in the upper school were holding for no longer than 12 seconds. PIC placed a work order for the faucets to be extended for a duration of at least 15 seconds. -zero-

4-602.11(E)(4) Equipment such as ice bins shall be cleaned at a frequency necessary to preclude accumulation of soil or mold. Observed mold and mildew on the top interior of ice machine. PIC will have someone clean soon. PIC stated that the ice machine is rarely, if not used at all. Suggestion is to empty machine and place “not in use”.

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 stacks of single-service trays that were not inverted. CDI- trays were inverted. -zero-

2-201.11 (A), B), (C), and (E) Responsibility of Permit Holder, Person in Charge and Conditional Employees. P- Establishment has posted and signed the old employee reporting agreement forms, 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.

2-401.11 (B) Closed beverage containers may be used if the container is handled to prevent contamination of the employee's hands, the container, and exposed food; clean equipment, utensils and linens; and unwrapped single-service and single-use articles. Observed one open employee coffee stored on cart along with clean utensils and equipment. CDI - PIC discarded employee drink. EHS explained employees shall eat, drink, or use any form of tobacco only in designated areas where the contamination of exposed food, clean equipment and utensils, and other items needing protection can not result.

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 deep portion of pasta salad cooling in walk-in freezer not drop temperature between initial temperature at 8:58 and second temperature at 9:21. When discussing proper cooling methods and parameters with PIC and chef, they elected to divide pasta into two portions and placed in a shallow metal pan in the walk-in freezer. EHS observed temperature drop below 41F prior to exit. REPEAT, but EHS elected to keep points at half due to major improvement throughout establishment.

4-302.13(B)ProvideanapprovedMax/Minthermometerfortestingsanitizingtemperaturesinhotwaterwarewashingmachines.The thermometer must be readily accessible. -Pf Establishment uses hot water as the sanitization method for their mechanical warewashing machine and they do not have an irreversible registering temperature indicator. CDI- EHS explained the new rule requirement and educated PIC on appropriate equipment that they must provide in order to comply. Recommended testing methods include temperature labels or maximum registering thermometer/plate.

4-602.11(E)(4) Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed pink and black microbial growth within lower school ice machine. Increase cleaning frequency to avoid build up within ice bin and enclosed components.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed two containers of cut lettuce being cold held at lower school service line at temperatures above 41F. Observed cheese sandwiches in reach-in cooler stored at lower school service line above 41F. Observed a large bag of cut lettuce (see violation #31) being cold held at salad station reach-in cooler above 41F. Observed deli turkey, cut tomatoes, cut lettuce and sliced cheese cold holding at sandwich station above 41F. Food employees stated food items in units should be at 41F or below. Per PIC and food employees, all food items were prepared this morning and will be used or discarded by end of day. CDI- All food items discussed above were placed in freezer to quickly cool. EHS discussed proper cooling methods (specific to their needs) with PIC. EHS recommended using TPHC for cut lettuce at lower school. Note: Upper school utilizes TPHC, but currently lower school does not.

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 kale salad, spinach enchiladas, and pulled chicken actively cooling in lower school walk-in cooler tightly covered. CDI-PIC removed plastic wrap on the kale salad. PIC removed the plastic wrap from the pulled chicken and enchiladas, placed the food items onto a sheet tray, and had the pulled chicken quickly cooled to below 41F in walk-in freezer. Observed a large bag of cut lettuce at salad station cooling in reach-in cooler tightly wrapped. CDI-PIC instructed employee to place lettuce on sheet tray and quickly cool in walk-in freezer. EHS discussed proper cooling parameters and methods (specific to their needs) with PIC

3-302.12 Food Storage Containers Identified with Common Name of Food - C Observed bulk container of sugar, flour and pasta not labeled. CDI-PIC had each bulk container labeled during inspection.

3-305.11 Food Storage-Preventing Contamination from the Premises - C Observed water from walk-in freezer fan and equipment components splashing onto tightly covered and sealed food items. All food items were removed from area to prevent potential contamination. PIC has put a service request in to address issue. See violation #45.

4-501.11 Maintain equipment in good repair. Observed walk-in freezer (lower school) with visible ice build up. Freezer’s ambient was measured between 36F-41F during various times during the routine inspection. Food items in walk-in freezer were still frozen solid, but maintenance is needed to address temperature issue. PIC stated service request submitted. This is the facility’s only walk-in freezer.

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed employee water bottle stored on top of dishwashing machine. CDI-PIC removed cup and placed it in designated area

6-301.14 Handwashing Signage - C Handsink does not have a handwash sign in downstairs dish pit.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Two products observed above 41F (see chart). CDI- Unwrapped, cooled down.

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 products cooling in WIC with lids on. CDI - Lids removed.

6-404.11 Designate a separate area for items that are not for use and are being held for credit, such as dented cans or recalled products. -Pf Two dented cans observed in can rack, not segregated. CDI- Discarded.

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed employee drinks stored on prep tops and in a reach in cooler.

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 dish staff twice handling clean dishes after handling dirty without hand wash and glove change. CDI-PIC corrected twice

6-301.14 Handwashing Signage - C Observed a couple of hand wash signs missing including staff restrooms. 6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no paper towels at 2nd floor dish area. CDI-paper towels replaced 5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed blocked hand sink at 3-comp sink. CDI-rolling garbage can moved

3-302.11(A)(4) Protect food in storage using covered containers, intact wrappings, or packaging. Observed uncovered salad bar items and opened bag of hamburgers being dripped or sleeted on in WIF (D1). CDI-contaminated items voluntarily disposed of

3-401.14 Cook raw animal foods to required temperatures. Do not interrupt the cooking process without approved procedures. -P Observed burgers being non-continuously cooked (heated to 135F). No written or approved procedure. CDI-burgers cooked to 165F. Cannot non-continuous cook burgers without written and approved procedure. Refer to Food Code 3-410.14 for guidance.

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 fruit cup tightly covered at 48F, and chicken tightly covered at 75F. CDI- items vented and meeting cooling rate.

6-202.15 Protect outer openings of establishment from insect or rodent entry. Observed a couple flies in the facility. Rolling door up while staff worked on delivery. Keep interior door closed if roll-up door is open.

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed several staff with jewelry on wrists and fingers.

3-304.12 In-Use Utensils, Between-Use Storage - C Observed splashguard is needed at hand sinks at pizza oven and grill area. Clean utensils stored in splash zone of hand sinks. Paper towel dispenser in grill area needs to be relocated to near sink not over prep table.

4-501.11 Maintain equipment in good repair. Observed walk-in freezer (D1) needs adjustment, ice build-up inside door, fans are blowing sleet and piping is dripping condensation.

5-501.17 Provide a covered waste bin in female restrooms. Observed no covered waste cans in kitchen staff bathrooms