CLEAR CREEK ELEMENTARY

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P- Observed yogurt in the WIC and pin wheels in the WIC above 41F. Neither food was removed from the WIC today. Both food items were close to the door of the WIC. PIC stated that the Stand Up RIC is down and a work order has already been placed for the Stand Up RIC. Facility has no external cold holding refrigeration in the facility aside from the WIC at the moment. WIC is very small and EHS notes that opening and closing the WIC at the frequency required for service is not conducive to cold holding in the unit. Ambient air after door was closed in the WIC was 39F. All other foods in the WIC were 41F or below. -CDI- food above 41F was voluntarily discarded. Facilities work order has been elevated. EHS spoke with Facilities and Equipment Specialist Eric K. And he stated that a tech will be on site tomorrow. EHS will make a return visit to ensure that the Stand Up RIC is repaired, and ensure that CH is in compliance. 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 .

4-501.11 Maintain equipment in good repair. Stand up RIC is out of order. Ensure that Stand up RIC is repaired. EHS is making a return visit on Thursday to ensure proper repair occurs.

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 yogurt bags present in the Stand Up RIC cooling at a rate of 0.08. Yogurt bags were packed this morning in ambient air and brought into the Stand up RIC to cool back down before going out for lunch service. Yogurt bags were individually packaged and placed together in a crate to cool. Ensure that yogurts are cooled with the ability for cold air to move around them. -CDI- Yogurt bags were moved into the WIC and completed the cooling process by the end of the inspection. 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 .

3-304.12 (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 scoops with handles present in the food in both the salt, and sugar containers. Ensure that scoop handles are not in direct contact with the food.

4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed gray biofilm buildup in the left side of the ice machine. Ensure that equipment ice machine is cleaned frequently and thoroughly enough to preclude any buildup. PIC stated they would clean today after service prior to the holiday weekend.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P- Observed milk in the milk cooler adjacent to the hot holding line at 45F. Milk in containers on the bottom of the unit were 41F or below. Milk double stacked on top of the bottom crates were above 41F. PIC stated that milk was taken from WIC this morning at 7:00 a.m. -CDI- PIC moved out of temperature milk crates to the WIC to cool. EHS stated to PIC to not over stack milk cold holding unit. 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 .

6-403.11 (A)Areas designated for employees to eat and drink, shall be located so that food, equipment, linens, single service/use items are protected from contamination. Observed employee food stored directly over RTE food in the WIC. -CDI- PIC moved employee food to there designated area on the bottom shelf of the WIC.

2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P Observed one out of five food employees wash their hands at the handsink then turn faucets off without using a protective barrier. EHS brought this to PIC's attention and PIC explained that they do train their staff on proper handwashing procedures and EHS observed all other food employees washed their hands properly. VERIFICATION REQUIRED within 3 days to ensure facility is in compliance.

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 the high temp dish machine unable to reach minimum surface temperature of 160F after running 5 cycles. PIC contacted their rep from HOBART to check on the dish machine, and work order was placed but time frame of rep's arrival was not provided. VERIFICATION REQUIRED within 3 days to ensure facility is in compliance. 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 .

3-501.18 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 pre-made sausage biscuits thawing on sheet trays on the speedrack inside the WIC, without a date label. CDI: PIC had food employee create date labels with today's thaw date so that this TCS food item is not being held past the 7-day window. 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

6-404.11 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 damaged can of taco seasoned beans stored commingled with other in-use cans stored on the dry storage racks. PIC stated that they keep any damaged cans stored in the office to hold for credit. CDI: PIC removed the can from the dry storage rack and placed into the office.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed one sanitizer bucket full of QUAT sanitizer storing in-use wiping cloths near a prep sink, reading below 100ppm. Observed one sanitizer bucket full of QUAT sanitizer with no in-use wiping cloths reading below 100ppm. CDI: PIC dumped out both buckets of QUAT sanitizer. REPEAT VIOLATION.

4-501.11 Maintain equipment in good repair. Observed standing 2-door steamer at the make line that was out of order. PIC stated that there is already a work order in to have this equipment repaired.

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 ice buildup along the entrance door of the WIF. PIC stated they have a work order in to get the WIF checked out to ensure there are no major issues to the cold holding unit.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. -Observed in-use wiping cloths stored in less than 50ppm quat sanitizer solution. -CDI- PIC drained solution and re-made sanitizer at 100ppm quat to store wiping cloths.

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 non-functioning max/min thermometer for high-temperature sanitizing dish machine. Obtain functioning thermometer. -10 day verification visit required-

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. -Observed no certified food protection manager on site during the inspection. For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety

4-501.11 Maintain equipment in good repair. -Observed malfunctioning high temp dish machine. Observed dish machine maximum rinse temp at 134F. PIC stated facility never uses dish machine; they always manually wash at the 3-compartment sink. Facility uses no multi-use utensils. PIC stated facility is set to get a new dish machine this summer.

7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P Observed sanitizer spray bottle stored above cooking oil under the prep table. CDI- Sanitizer removed.

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 salsa cups on TPHC without time stamp. Salsa comes from a can and portioned into the cups. The cups are stationed at the register. CDI- Time stamp placed on the cups. EHS notified PIC that if they do not want to keep the salsa cups on TPHC it will have to be a shelf stable product or under time/ temp control for pathogen growth. Documentation will need to be verified.

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 gourmet boxes (cut lettuce + sliced tomatoes) cooling covered in small plastic containers inside of the reach-in unit with no change in temperature after 25 minutes. Refer to temperature chart. CDI - Lids uncovered and products transferred to walk-in cooler to facilitate cooling towards < 41 F. -0.5- 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 Cooling Food Safely https://youtu.be/P6x8b1ZVOxU.

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 several cans of baked beans and pinto beans stored with intact goods on dry goods shelving unit. CDI - PIC separated damaged goods. -0-

2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P - 3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P - Observed food employee handling soiled items to throw in trash can then proceed to handle clean pans. CDI, gloves removed and employee washed hands.

3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P - Observed food employee handling soiled items to throw in trash can then proceed to handle clean pans. CDI, gloves removed and employee washed hands.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed quat sanitizer bucket testing below required concentration.

4-203.11(B) Food thermometers shall be accurate to +/- 2 degrees Fahrenheit.-Pf For information on how to properly calibrate a thermometer please visit: http://meck.co/FoodSafety. Observed 2 food thermometers, digital and analog thermometer not accurate to + or - 2 degrees F. CDI, digital thermometer removed from use and analog thermometer calibrated while on-site.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed sanitizer concentration testing above 400 ppm quat in several sanitizer buckets for wet wiping cloths. CDI, buckets refilled to required concentration.

4-501.11 Maintain equipment in good repair. Observed leak at faucet of 3 compartment sink.

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. PIC stated Max/Min read thermometer on order but not on-site. CDI by instruction. Ensure Max/Min read thermometer available by next inspection.

4-501.114 Manual and Mechanical Warewashing Equipment, Chemical Sanitization-Temperature, pH, Concentration and Hardness - P - Observed sanitizer measuring 0ppm quat sanitizer at 3 compartment sink. CDI, sanitizer provided at required concentration during inspection.

3-501.16 (A)(1) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding - P - Observed broccoli hot held below 135 degrees F. See temperature observation chart. CDI, broccoli reheated to above 165 degrees F.

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 milk packaged in portioned bags for grab and go but still in cooling process held in milk box between 48-49 degrees F. CDI, milk box packages placed on sheet pans and relocated to walk in freezer on rack to rapidly cool.

4-501.11 Maintain equipment in good repair. Observed ice machine not in working order and part ordered according to PIC. Observed dish machine not in use. Per PIC, they discontinued due to changing over to single-service disposable and manually washing equipment at 3 compartment sink.

4-501.11 Maintain equipment in good repair. Observed heavy ice build up in freezer. It appears there may be a leak from the fan area within the freezer. Ensure equipment is functioning properly.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed shredded cheese cold holding at 44F in ice bath. CDI - PIC refilled ice bath above the level of the food. Shredded cheese 41F at end of inspection. -1.5-

General comment 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 - Facility has a designated area for dented cans but it was on the second shelf in the dry storage so the cans were stored above ready to eat food in the dry storage. Recommended placing the cans on the bottom shelf so that they do not contaminate any food or other items. CDI - cans were moved to the bottom shelf.

3-304.14 Wiping Cloths, Use Limitation - C - Observed a bucket of QUAT sanitizer at 50 ppm. CDI - bucket was remade at 200 ppm.

2-102.12 PIC demonstrates knowledge by being a certified food protection manager. No one present has food protection manager certification. Kitchen manager went home sick; certified assistant coming in later.

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 Spinach cooling while tightly wrapped in walk in cooler. CDI - Spinach unwrapped to allow proper cooling.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Clean build up of dust from walk in cooler fan guard and dark build up from door gasket of reach in freezer in dry goods room.

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 build up of dust from walk in cooler ceiling.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Build up on can opener blade in dry storage. CDI - Sent to dish area for processing.

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. Minor dust build up on AC vent over prep table and vent over drying rack. Clean.

3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P Unwashed onions and unhwashed oranges storred over ready to eat items such as deli turkey, lettuce, and washed/cut carrots in walk in cooler. CDI - Walk in cooler rearranged with correct storage order.

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 Facility has filled out TPHC board with start time of 10:30am more than 30 minutes before 10:30am; start time should be recorded as items are removed from cold holding equipment. CDI - TPHC board corrected.

6-202.15 Protect outer openings of establishment from insect or rodent entry. Weather stripping at back screen door in poor repair. Repair.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Minor dust build up on large black fan over salad prep table. Clean.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P observed baked chicken on serving line stored < 135F. Chicken was observed to be stacked in pan. Keep chicken in single layer to help maintain temperature. Reheated to 173F for 15 seconds. REPEAT VIOLATION

6-202.15 Protect outer openings of establishment from insect or rodent entry. Observed door sweep on back door in poor repair.

4-203.13 Pressure Measuring Devices, Mechanical Warewashing Equipment - Observed pressure guage on dish machine reading 34 PSI during final rinse.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed mashed potatoes stored in warmer < 135F. CDI - Reheated to 165F for 15 seconds.

7-201.11 Store toxic materials to avoid contamination. -P Observed sanitizer spray bottles stored on table top work surface CDI - moved to below work surfaces.

6-301.11 Provide soap for handwashing at each handsink. -Pf Observed soap dispenser dettached from wall. Reattach. Use hand soap pump bottle until repaired. CDI by instruction.

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 TPHC board without time recordings for TPHC food items. CDI by marking board with time.

6-202.15 Protect outer openings of establishment from insect or rodent entry. Observed opening at bottom of back door. Add door sweep barrier.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed wiping cloth stored in sanitizer < 150 ppm.

4-501.114 Manual and Mechanical Warewashing Equipment, Chemical Sanitization-Temperature, pH, Concentration and Hardness - P: Observed a sanitizer bucket more than 400ppm. Sanirtizer bucket was not in use and was an extra. CDI-dumped

4-602.13 Nonfood Contact Surfaces - C: Clean hanging fans inside kitchen and removed ice build up from condensor in freezer.

3-501.16 (A)(1) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding - P: Chilli 118F in cabinet. CDI-reheated to 193F

3-602.11 Food Labels - PF: Food packaged and/or baked in the facility for sale likes salads and or cookies need to bare labels with nutritional facts/ingredients. CMS is currently working with the State to gain compliance on this matter.

Health Dept and CMS management addressing labeling deficiencies and procedure adjustments to gain compliance.

3-306.11 Food Display-Preventing Contamination by Consumers. Preventing 3-306.11 Food Display. Contamination by Consumers During display, food can be contaminated even when there is no direct hand contact. Many microbes can be conveyed considerable distances on air currents through fine sprays or aerosols. These may originate from people breathing or sneezing, water sprays directed at drains, or condensate from air conditioners. Even wind gusts across sewage deposits and fertilized fields have been known to contaminate food in adjacent establishments where food was unprotected. Observed side guard missing from service line exposing food to consumer contamination.