ALBEMARLE ROAD ELEMENTARY

4-402.11 Fixed equipment shall be spaced to allow access for cleaning around the equipment or sealed to adjoining equipment or walls. Observed two hand washing sinks (one in ware-washing room and one near the manager’s office) where the sealant has come apart from the wall. Hand washing sinks need to be resealed to the wall.

.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed ice build-up coming from both fan units in the walk-in freezer. PIC stated she is aware and will have the ice build-up cleaned up. Observed residue build-up on top of the dish machine. CDI- PIC cleaned the top of the dish machine during inspection.

3-302.15 Wash fruits and vegetables prior to use. Some apples still had stickers on them that were already washed in walk-in cooler. Wash fruits and vegetables thoroughly before use. Remove stickers during wash process. 0 pts.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed cheese pizza holding on temperature, on hot line, holding below 135. CDI PIC quickly reheated items to 165F and above and placed back into hot box. EHS suggested items such as sheet pan pizza, cheese sticks, be held on TPHC 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 premade salads, yogurt, and cheese sticks, holding above 41F. Ambient was holding 40F. PIC stated facility was short staffed by 2 personnel today, resulting in longer transfer times from one RIC (holding items 41F and below) to front line RIC (holding ambient 40F). Another factor could have been door open for extended period of time. CDI TCS items returned to WIC for quick re cool. 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)(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 no time stamp for salads and yogurt bags on line TPHC. CDI PIC placed time stamp on board. Facility was short staffed today.

4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf . Observed no thin probed thermometer available. VR required.

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 dust and debris on lids, tops of paper towel dispenser, and top of dish machine.

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 2 metal pans of cooked corn stored in the WIF without a date. PIC stated that the corn was steamed on 1/31. CDI: PIC created date labels for these containers of corn. Note: All other date marking in place was correct. 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 .

4-202.11 Multiuse food contact surfaces shall be smooth, free of open seams, cracks, chips, pits, sharp internal angles, crevices and assembled to allow access to clean. -Pf Observed two plastic spatulas with open cracks and chips on the food contact surface, making the surface not smooth and easily cleanable. CDI: PIC voluntarily discarded the two spatulas.

6-303.11 Provide required lighting intensity. Observed one lightbulb out in the hood system above where the steamers and a food prep table are in the kitchen. PIC noticed it had just gone out prior to the inspection and will put a work order in to get lightbulb replaced.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135 F or above. - P. Observed several pans of crinkle cut fires and regular fries hot holding below 135 F. CDI - PIC provided temp log from 9:30 am with cook temperature of 180 F. PIC advised that the products are typically held on TPHC. PIC placed items on TPHC and time stamped white board. -1.5- 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.

REPEAT VIOLATION: 3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed two sanitizer buckets holding solution with concentrations of < 50 ppm QT since 6:15 am. CDI - Solution discarded and refilled with concentrations at 200 ppm. -0.5-

4-501.11 Maintain equipment in good repair. Observed non-functional dish machine. Machine not in use; all utensils are being washed, rinsed and sanitized at the 3-compartment sink. Repair. -0-

REPEAT VIOLATION: 5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed two recycling receptacles with their sliding doors left open. CDI - PIC closed doors. -0.5-

2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. - P. Observed compliance with hand washing practices among staff with the exception of one food employee who washed their hands and recontaminated them on faucet handles. CDI - Employee coached and hands washed. -0-

3-501.16(A)(2) Maintain TCS foods in cold holding at 41 F or less. - P. Observed recently packaged bags of string cheese and yogurt cold holding between 43-44 F degrees. Products were left on prep table during 30 minute staff break. CDI - TCS foods placed on TPHC for early lunch services. -1.5- 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.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed two sanitizer buckets holding solution with concentration < 150 ppm qac. CDI - Solution discarded and refilled with concentration at 200 ppm. -0-

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed two recycling receptacles with their sliding doors left open. -0-

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 floor tile in disrepair at back door threshold. Repair. -0-

5-501.114 Drains in dumpsters and waste containers shall have drain plugs in place. Observed dumpster without it’s drain plug. Contact waste management services to provide drain plug to dumpster. -0.5-

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P. Observed 2 pans of broccoli hot holding below 135F. CDI: PIC reheated items to above 165F. 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 .

6-404.11 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. Observed multiple dented cans being stored on shelving with cans for facility use. CDI: PIC voluntarily discarded items.

6-501.112 Remove dead or trapped birds, insects, rodents, and other pests. Observed dry storage area glue trap with approximately five (5) dead, trapped insects. PIC elaborated that sanitation services had been contacted to removal and dispose of trapped insects and provide new glue trap.

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 trays at service line with exposed food contact surfaces. CDI - tray stacks were inverted so as to prevent potential contamination.

5-501.17 Provide a covered waste bin in female restrooms. Observed facility restroom without covered waste receptacle.

5-501.114 Drains in dumpsters and waste containers shall have drain plugs in place. Observed two (2) cardboard dumpsters without drain plugs. Contact waste management services to provide drain plugs to dumpster.

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 no date mark on frozen potato wedges. CDI, items date mark.

5-501.110 Keep waste stored in receptacles so waste is inaccessible to insects and rodents. Observed refuse around dumpster. Need cleaning.

4-501.11 Maintain equipment in good repair. Observed ice build up at fan at walk in freezer. Need thawing/repair.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed sanitizer concentration at 0ppm. CDI, bucket refilled, concentration at 200ppm.

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 no date mark on tomato sauce for spaghetti. PIC states sauce came from a can that was opened on Monday, has not been heated, and will be used as dipping sauce for cheese sticks. CDI, item date marked.

4-204.115 Warewashing Machines, Temperature Measuring Devices Observed no temperature indicator for high temperature dish machine. CDI, EHS educated PIC on new requirement for high temperature sanitizing equipment.

4-602.13 Nonfood Contact Surfaces Observed soiled exterior of metal containers. Observed items stored on bottom shelve near floor. Need cleaning. EHS advised PIC to relocate utensils away from low areas when cleaning floors.

Repeat: 5-501.114 Ensure drain plug on dumpsters, waste containers is in place. Observed no drain plug on dumpster. Need to replace plug.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed soiled cloth in basin of hand sink. PIC states employee was cleaning and forgot to remove item. CDI, item removed.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed sticky/greasy utensils stored as clean. PIC states items have not been used in a year due to changes in menu. CDI, items removed for Wash/Rinse/Sanitize. EHS advised PIC that utensils shall be stored clean.

5-501.114 Ensure drain plug on dumpsters, waste containers is in place. Observed no drain plug at dumpster.

3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P Observed unwashed oranges stored above ready to eat foods on shelf in walk in cooler. CDI - PIC began re-organizing items.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Recycling dumpster observed with lid open.

6-101.11 Surface Characteristics-Indoor Areas - C Floors, walls and ceilings over food prep areas shall be nonabsorbent. Observed absorbent ceiling tiles over serving lines in cafeteria. REPEAT -1-

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed dust buildup on cover and blade of cooling fan near ovens. -0-

6-101.11 Surface Characteristics-Indoor Areas - C Floors, walls and ceilings over food prep areas shall be nonabsorbent. Observed absorbent ceiling tiles over serving lines in cafeteria. REPEAT -1-

4-501.11 Maintain equipment in good repair. Observed rusted chemical storage shelving. PIC stated this shelving has been ordered already, according to maintenance request. REPEAT Points not escalated today as work order has been submitted. If not repaired by next inspection, full point value shall be deducted. -1-

6-101.11 Surface Characteristics-Indoor Areas - C Floors, walls and ceilings over food prep areas shall be nonabsorbent. Observed absorbent ceiling tiles over serving lines in cafeteria. REPEAT -1-

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed cooked sweet potato fries hot holding in hot box at 119-121F. CDI - PIC reheated to 181F. -1.5-

4-501.11 Maintain equipment in good repair. Observed peeling shelving with chemical storage. -1- REPEAT

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. 5-501.115 Discard items and litter stored in the waste areas and enclosures as they are not necessary to operation and maintenance. Observed cardboard container overflowing and lid not able to close as a result. -0-

6-101.11 Surface Characteristics-Indoor Areas - C Floors, walls and ceilings over food prep areas shall be nonabsorbent. Observed absorbent ceiling tiles over serving lines in cafeteria. REPEAT -1-

4-602.12 (A) The Food Contact surfaces of cooking and baking equipment shall be cleaned at least every 24 hours. Observed buildup on the interior of microwave. CDI - PIC cleaned and sent new email to staff about cleaning frequency. -1.5- }

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed unlabeled red buckets with labeling rubbed off and generic spray bottle in use without designation of what is inside. CDI - PIC circled contents during the inspection. -0-

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed tightly wrapped salad lettuce cooling in walk in. CDI - PIC vented wrapping. -0-

4-501.11 Maintain equipment in good repair. Observed damaged drawers and peeling shelving in reach in to the left of the far right entrance to the kitchen. Observed one blown light in the hood. -0-

6-101.11 Surface Characteristics-Indoor Areas - C Floors, walls and ceilings over food prep areas shall be nonabsorbent. Observed absorbent ceiling tiles over serving lines in cafeteria. REPEAT -.5-

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed hadnsink used for filling water containers in the lunch room. CDI - PIC provided pitcher of water and instructions to staff to not touch the pticher to the mouth of bottles. -1-

4-602.12 (B) The cavities and door seals of microwave ovens shall be cleaned at least every 24 hours by using the manufacturer's recommended cleaning procedure. Observed buildup on the plate of the microwave in the dining room. -0-

6-101.11 (A)(3) Surface Characteristics-Indoor Areas - C Floors, walls and ceilings over food prep areas shall be nonabsorbent. Observed absorbent ceiling tiles over serving lines. -0-

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observeed employee keys stored in the drawer with single service cups for condiments. -09-

3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P Unwashed tomatoes stored above washed broccoli florretts in walk in cooler. CDI - Cooler rearranges with correct storage order.

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. 6-502.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Clean minor dust build up from ceiling tile by air vent in stock room. Also, replace missing base board next to back door.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Baked potatoes holding below 135F on serving line. CDI - Placed on TPHC for today. Improvement from last inspection.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Wet wiping cloth stored on counter. CDI - Placed in sanitizing solution.

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. Replace missing base board tiles in walk in freezer by the door and next to the bathroom door.

2-401.11 Employees shall eat only in designated areas where the contamination of exposed food, clean equipment, and clean utensils is prevented. Observed one employee eating in kitchen upon entry. CDI - Employee stopped eating. Improvement from last inspection.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Salisbury steak holding below 135F in hot box. CDI - Steaks discarded.

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. Replace missing base board tiles in walk in freezer by the door and next to the bathroom door.

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Employee drink stored on prep counter after prep finished for the day. CDI - Relocated to designated area.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Plastic tubs with labels and sticker residue stored as clean. CDI - All sent to dish area for reprocessing.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Meatballs holding below 135F in hotbox. CDI - Reheated to 165F+.

4-501.11 Maintain equipment in good repair. Chipping paint on wire shelves inside reach in cooler. Repair or replace.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Clean dark build up from gasket of reach in cooler at serving line.

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. Repair broken base board tile next to restroom door. 6-502.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Clean minor build up of dust from AC vent and surrounding ceiling tiles in dry goods room.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed pizza at the line at 121 F-125 F. Pizza in the hot holding cabinet at 135 F. CDI- PIC stated foods are usually served once plated and facility was waititin for the lunch rush. Place on TPHC or keep at 135 F or above. Foods served with 5 minutes.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed fod handler with no hair restraint.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Dumpster lids damaged. Contact solid waste provider for lid replacement.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Tater tots and broccoli holding below 135F in hot box. CDI - These items placed on TPHC for today's service.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Shredded cheese in walk in cooler with expiration date 3-27-16. CDI - Discarded. Encouraged PIC to contact the area supervisor in regards to cheese dates.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Dumpster missing lids. Contact solid waste provider for lid replacement.

3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P Unwashed tomatoes and bell peppers stored on top shelf above ready to eat foods. CDI - Unwashed produce moved to bottom shelf.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Sanitizer bucket used to hold wet wiping clothes testing at 0ppm quat. CDI - Dumped and refilled at 400ppm quat.

4-501.11 Maintain equipment in good repair. Wire shelf used for chemical storage rusted. Paint or replace.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Thai chicken on serving line holding below 135F. CDI - Chicken stirred; product at 165F+.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Spray bottle labeled sanitizer with unidentified contents. CDI - Dumped.

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 Salads cooling with lids closed. Use proper cooling methods.

6-201.11 Floors, Walls and Ceilings-Cleanability - C: Clean floor under reach in cooler and warmers near serving lines. 6-501.11 Repairing-Premises, Structures, Attachments, and Fixtures-Methods - C:Replace burned out light bulb in walk in cooler and near prep area.

3-301.11 Preventing Contamination from Hands - P,PF: Observed employee handling pans of dinner rolls with bare hands. Nails were polished. CDI-instruction.

4-602.13 Nonfood Contact Surfaces - C: Remove sticker and sticker residue from outside of food containers.

6-201.11 Floors, Walls and Ceilings-Cleanability - C: Clean wall near mop sink. Clean HVAC vent near restroom.

3-501.16 (A)(1) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding - P: Baked chicken in warmer 127-131F. CDI-reheated to 174F

7-201.11 Separation-Storage - P: Gallons of bleach stored with single service plates. CDI-removed chemicals

4-602.13 Nonfood Contact Surfaces - C: Observed sticker residue present on containers stored clean. Be mindful to clean all dishes and containers completely and remove sticker residue. Clean shelves in dry stock room (sticker residue).

6-201.13 Floor and Wall Junctures, Coved, and Enclosed or Sealed - C: Replace missing/damaged ceiling tiles in dry stock room. 6-501.11 Repairing-Premises, Structures, Attachments, and Fixtures-Methods - C: Replace burned out light in walk in freezer.

3-501.16 (A)(1) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding - P. All potentially hazardous ready to eat foods shall be hot held at 135F or above. Observed the vegetarian beans hot holding at 119F. CDI- vegetarian beans were voluntarily discarded.

3-501.17 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Date Marking - PF. All potentially hazardous ready to eat foods shall be correctly date marked 24 hours after being held cold. Observed the shredded cheese with a date marking of 4/21/2014. CDI- PIC stated that date marking was incorrect. CDI by instruction.

3-501.19 Time as a Public Health Control - P,PF. All foods that use time as a public health control shall have their times of service recorded. Observed no times written on the TILT board. CDI by instruction.

3-501.16 (A)(1) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding - P. Observed chicken sandwiches hot holding at 129F on the hot holding serving line. CDI- chicken sandwiches were voluntarily discarded and replaced with chicken sandwiches that were temped at 150F.

All potentially hazardous ready to eat foods shall be hot held at 135F or above. Observed three trays of mashed potatoes hot holding at 122F. CDI- potatoes were brought to 165F before service.

All potentially hazardous foods after being sold or served may not be sold for re-consumption. Observed cartons of milk that had been taken up at breakfast time being served by the custodian to lunch customers during the lunch period. CDI by instruction, milk was voluntarily discarded.

All potentially hazardous ready to eat foods shall be properly cooled. Observed macaroni and cheese cooling at 62F and 52F in the walk in refrigerator that had been preped 3 hours ago. CDI- macaroni and cheese was moved to the freezer in order to ensure proper cooling to 45F by 11:00am.

All potentially hazardous ready to eat foods that are cold held for over 24 hours shall be date marked. Observed oat meal with a use-by date of 9/9/12. CDI- oatmeal was voluntarily discarded. Observed carrots, cheese, ranch, and black beans date marked for being opened/used for dates over a week ago. PIC stated that these items had just been preped less than a day ago. CDI- items were properly date marked.

All foods that use time as a public health control shall be used in accordance to the time as a public health control agreement. Observed cut cantaloupe cold holding at 54F with a TILT agreement that states that all cut melons shall be kept at 41F or below until time of service. CDI- cut melons were put in the reach in cooler to be cooled to 45F before re-service.

All chemicals shall be properly labeled with the common chemical name. Observed no label on a bucket of bleach sanitizer. Observed a bucket of bleach sanitizer with a label that stated "quac sanitizer". Observed a bucket with no label used by the custodian to allow students to wash their tables with upon completion of meal(s). CDI- PIC was given instruction to properly label all sanitizing buckets and soapy water buckets.All chemicals shall be stored below food and single service items. Observed bleach being stored over single service items in the dry goods/storage room. CDI by instruction.

All wet wiping cloths shall be stored in sanitizing solution between uses. Observed three wet wiping cloths in the dining area used by the custodian to allow students to clean their tables after meals. CDI- wet wiping cloths were removed.

All equipment shall be easily cleanable. Observed piping in the dish washing area with absorbent material wrapped around the piping.

All women's restroom shall have a covered receptacle for sanitary napkin disposal. Observed no covered receptacle in the women's bathroom in the dining area.

All physical facilities shall be kept in good repair. Observed the two compartment sink unattached to the wall.