CHARLOTTE PREPARATORY SCHOOL CAFETERIA

2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF Observed employee health policy present and all employees informed however policy does not include information regarding when employees are allowed to return to work. CDI- employee health policy with decision tree given to PIC. For more information on employee health policy, please visit: www.mecknc.gov/foodsafety

6-301.14 Post a handwash sign at each handsink. Observed no hand washing sign posted in employee restroom. CDI- handwashing sticker provided to PIC.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed sanitizer in 3 comp sink and directly from dispenser at 0ppm. CDI- bottle of concentrate refilled and primed until dispensing proper concentration. 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

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 salami and pepperoni in walk in cooler labeled with dates exceeding 7 days. Date was date product was placed in the freezer. Ensure 2nd date is added when removed from freezer. CDI- salami was pulled from freezer yesterday and allowed to be redated. Pepperoni was pulled from freezer last Wednesday which exceeds 7 days and was discarded. Observed bulgolgi sauce with date exceeding 7 days. CDI-discarded. Observed quinoa in reach in that was cooked yesterday with todays date. CDI- date corrected. Facility has implemented a date marking procedure however facility shall continue to ensure that date marking is completed properly for frozen foods and for foods taken from bulk supply. Points will be escalated at next inspection if date marking violations are still observed. 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 .

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf. Observed one spray bottle of unknown clear liquid without a label in chemical closet. CDi- bottle labeled.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed buckets with 0ppm of quat due to dispenser not functioning. CDI- buckets refilled once dispenser was repaired.

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 beef and salsa in reach ins and pasta and rice soup in WIC with no date labels. CDI - The PIC added correct date labels. 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 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 Observed salad and lettuce cooling in covered containers in reach in. Needs to be cooled uncovered. CDI - covers were removed and food was moved to WIC to cool rapidly. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed fruit flies next to back door and dry storage area. Needs removal. PIC stated pest control has been visiting to work on the issue.

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed facility does not have anyone with a CFPM. For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety

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 large chub of ham that had been opened and sliced with no date mark. CDI- PIC added date mark. 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 .

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet stacked metal pans. Needs to be air dried.

2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P 2-301.15 Only wash hands in handwashing sink. -PF Observed dish employees washing hands in 3 compartment sink with no soap in between handling soiled and clean dishes. CDI - Employees were told to wash hands in hand sink prior to handling clean utensils. Hand sink did not have soap - Soap provided and hands washed.

6-301.11 Provide soap for handwashing at each handsink. -Pf Observed soap missing from dish area hand sink. CDI - Soap provided. - 1 -

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. Observed maximum temperature at dish machine reading 146.3F. PIC stated they have been having problems with it and have a call in to the repair person who should be on site soon. CDI - Facility was instructed to run items through dish machine for washing and rinsing, and then sanitize in 3 compartment sink QUAT sanitizer until machine is verified to be fixed. EHS will make a return visit Monday 8/26 to verify machine has been repaired. - 1.5 - 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 .

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed all foods on hot line, and inside of hot box holding below 135F. These items are held on hot plates and in open air environments as well. Hot box is constantly opened and closed. These items will struggle to maintain temps above 135F. When doors remain shut for extended periods of time, ambient temp gets to 145F. EHS recommends placing all items on TPHC as they are only served between 11-1 and then thrown away every day already. TPHC form sent to PIC - times marked for today. - 1.5 - 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 ham sandwiches and salad bar reading between 41F-50F. Items are propped up on shelf to allow easier access for customers. EHS recommends placing food items on TPHC as they are only served between 11-1 and then thrown away already. Cold line is an open-air concept and will struggle to hold temperature during service. Form provided to PIC and times marked for TPHC today. All coolers holding with ambient temps of 36F. - 0 - 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 .