COCHRANE COLLEGIATE ACADEMY

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed chocolate milk stored inside milkbox cold holding above 41F. Ambient air temp of the unit was below 41F, and other milk temped inside the milkbox was temping below 41F. CDI: PIC voluntarily discarded the chocolate milk and removed top layer of stacked crates inside the milkbox into the WIC to rapidly cool down. 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 .

3-501.17 (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 two sheet trays full of pre-made breakfast sandwiches thawing inside the WIC, with no date labels of thaw date. CDI: PIC created date labels with the thaw dates. REPEAT VIOLATION. *Note: Although a repeat violation, EHS not deducting points today since only one TCS food item was observed without a date label. 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 a bag of cut romaine lettuce stored inside the WIC, having no change in temperature after 14 minutes (unable to meet the cooling rate). Bag of cut lettuce was tightly tied, preventing cold air flow within the TCS food product. CDI: PIC had food employee transfer cut romaine lettuce from the tied bag onto a sheet tray, uncovered, to finish cooling inside the WIC. 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 .

5-501.114 Drains in dumpsters and waste containers shall have drain plugs in place. Observed one of the two dumpsters missing a drain plug. PIC stated the drain plug pops out whenever the waste company comes by to pick up their trash. Ensure drain plugs are securely in place at all times.

6-501.12 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. Observed standing pool of water on the floor inside the WIC. PIC stated this may be from condensation buildup inside the unit. Ensure floors are mopped clean to prevent hazards.

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 shredded mozzarella with date mark of 9/3, held in use 6 days past 7 day expiration. 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 . 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 marinara cups with no date mark. CDI PIC stated they were from Friday in hot box that is turned off during evenings/weekends. Items were voluntarily discarded. 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 .

6-301.11 Provide soap for handwashing at each handsink. -Pf No soap at handwashing sink near office. CDI PIC provided handwashing soap.

6-202.15 Protect outer openings of establishment from insect or rodent entry. Observed a gap under to back door to receiving dock. PIC called in a second work order during the inspection today. REPEAT

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 scooper for ice stored on top of ice machine unprotected. CDI PIC took scooper to dish room to be w/r/s .

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed sanitizer buckets at 0ppm QUat sanitizer. CDI PIC refreshed buckets to 100 ppm. 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

6-202.15 Protect outer openings of establishment from insect or rodent entry. Observed Gap at the bottom of the back door that would allow insects or pest entry.

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 a missing ceiling tile in the locker room.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Pre-packaged sandwiches measured 112-130F in hot holding. TCS foods must measure at least 135F. CDI - PIC placed sandwiches on TPHC and will discard them by end of lunch. 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 Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

6-501.111 Keep the premises free of insects, rodents, and other pests. 1 live roach observed during inspection. Continue treating for pests. Protect food from potential contamination from pests.

5-501.114 Drains in dumpsters and waste containers shall have drain plugs in place. Drain plug needed on dumpster. 0 pts.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Can opener blade had some buildup on blade. CDI - PIC took blade and washed it during inspection. 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: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 .

4-501.11 Maintain equipment in good repair. Dish machine was only reaching 152F on final rinse temperature. Establishment was not using dish machine during inspection. Establishment must use 3-compartment sink to wash, rinse and sanitize utensils until the dish machine is repaired. Follow-up visit to be conducted within the next week to check on dish machine repair.

4-501.11 Maintain equipment in good repair. Observed one of the reheating units in disrepair. Needs to be repaired.

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed employee wearing a watch while working with food.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed in use wet wiping cloths in sanitizer, holding at 05ppm concentration. CDI. PIC changed the solution.

5-501.114 Drains in dumpsters and waste containers shall have drain plugs in place. Observed one of the dumpsters with a fallen out drain cover. CDI. PIC covered. Observed recycling container without drain cover Repeat. Improvement from last time.

4-203.12 (B) Ambient air and water thermometers shall be accurate to +/- 3F.-Pf. Observed dish machine thermometer reading 89F while the actual water temp was 180+F. CDI. PIC requested service.

5-205.15 Maintain a plumbing system in good repair. Observed water leaks at dish washing area. PIC indicated that service have been called for.

5-501.114 Drains in dumpsters and waste containers shall have drain plugs in place. Observed the two dumpsters without drain plugs. Needs to have some. Repeat.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P For more information please visit: http://meck.co/FoodSafety 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 sanitizer at 3 comp sink at about 50ppm quat. CDI, PIC increased the concentration

5-501.114 Drains in dumpsters and waste containers shall have drain plugs in place. Observed the two dumpsters without drain plugs. Needs to have some.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed sweet potato fries holding below 135F. Product was reheating in the hot holding cabinet. EHS was unable to observed product heat back to 165F. CDI: EHS and PIC discussed that thin, “fried type” foods do not hold temperature well, especially when needing to be individually packaged. EHS strongly recommended holding this type of item on TPHC from the time it is removed from hot holding/cooked and begins being built to avoid hot holding violations going forward. Food will be served within 4 hours from cooking.

5-501.114 Ensure drain plug on dumpsters, waste containers is in place. Observed missing drain plugs on all 3 dumpsters. PIC placed a work order for this issue during the inspection.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P - Observed multiple trays of cheese burgers and a pan of pasta holding below 135F in the hot hold cabinets on the serving line. CDI - items were reheated; see temperature chart.

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 2 containers of spinach labeled 9/4/2018 and a container of tomato sauce labeled 9/12/2018 in the walk in cooler. CDI - items were discarded.

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed employee drink stored on table next to pizza-CDI-Employee drink was moved

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P-Observed quat sanitizer not at proper concentration-CDI-Sanitizer was redone to proper concentration

4-903.11 Store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor. Observed pans in dishmachine area stored on unclean cart

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Make sure all dumpster lids are closed tightly

6-202.11 Shield the lights or provide shatter-resistant bulbs in areas of exposed food, equipment, utensils, linens or single-use articles. Observed coating missing on one bulb over serving line. 6-303.11 Intensity-Lighting - C-Lighting needed over prep area near the ice machine

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. observed 1 employee beverage without a lid. CDI added lid.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. observed wiping cloths stored on food prep surfaces.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P observed beef crumbles on nachos in warmer < 135F. CDI- Food item was served within 15 minutes, not exceeding 4 hours. Instructed PIC to not pre assemble nachos.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf observed one unlabeled spray bottle of degreaser in chemical storage area. CDI labeled.

'4-501.15 Warewashing Machines, Manufacturers’ Operating Instructions - C observed dish machine flooding floor with water due to water exiting machine under front door of machine. Repair.

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. observed uncovered and covered employee beverages stored on food prep table. CDI by relocating beverages.

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 obsevred TPHC board had not been updated since 5-17. observed salads being held on TPHC. CDI by updating TPHC board.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. observed sanitizer bucket < 100ppm. Refilled with 200ppm.

Observed one container of spinach with brown residue collecting inside. CDI - discarded 3-101.11 P Food shall be safe for consumption, unadulterated and honestly presented.

Observed bag of spinach not dated. Observed turkey rewrapped originally dated 2/10 dated 2/14. CDI date added for spinach, date corrected for turkey. 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 wiping cloth buckets throughout below 200 ppm. CDI - sanitizer remade. Observed towel hanging off side of sanitizer bucket. 3-304.14(B) Hold in-use wiping cloths in sanitizer between uses.

Observed holes in back dumpster. Observed lids damaged. 5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. 5-501.111 Keep storage areas and bins for waste in good repair.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf observed baking pans stored on the handwash sink on front service line. cdi by removing pans.

4-502.11(B) Provide accurately calibrated thermometers. -Pf observed dial thermometers out of calibration. digital thermometers observed to be in calibration. cdi by calibrating dial thermometers.

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 to be inaccurate. incorrect date and food items still listed from last week. CDI corrected tphc board to reflect correct date and food items.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. observed food debris on can opener non-food contact surface.

3-301.11(B) Do not contact exposed ready-to-eat food with bare hands. Use suitable utensils, single-use gloves or dispensing equipment.-P Observed employee packaging apples with bare hands. CDI by employee washing hands, and putting on gloves.

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 opened packages of deli meat without date mark. CDI by date marking deli meat with yesterdays date.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed wet wiping cloth stored on food prep table.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed microbial build-up on ice machine deflector plate.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed empty canned goods containers stored in waste bins with lids open. Also, cans stored on ground next to waste bins.

3-501.16 (A)(1) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding - P: Rice on serving line 122F. CDI-reheated to 183F. Baked potatoes 134-135F various. CDI- reheated to 184F

6-201.11 Floors, Walls and Ceilings-Cleanability - C: Clean HVAC vent in dish machine room 6-501.11 Repairing-Premises, Structures, Attachments, and Fixtures-Methods - C: Replace missing light cover and missing/burned out light bulbs in light fixture inside dry stock room.

6-201.13 Floor and Wall Junctures, Coved, and Enclosed or Sealed - C: Replace missing/ damaged ceiling tiles above dish machine.

4-501.114 Manual and Mechanical Warewashing Equipment, Chemical Sanitization-Temperature, pH, Concentration and Hardness - P: Sanitizer buckets on both lines less than 50ppm. CDI- remade

3-101.11 Safe, Unadulterated and Honestly Presented - P,PF: Box of moldy lettuce in walkin cooler. CDI-Manager discarded product.

3-501.17 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Date Marking - PF: Frozen taco meat frozen on 2/21 was taken out of freezer today and placed in reach in cooler to thaw must be properly date marked to ensure discard date or be used by.

4-601.11 (A) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils Observed build-up of pink biofilm on the interior roof of the ice machine. The interior surfaces of the ice machine must remain clean. -CDI Machine was marked for cleaning.

3-602.11 Food Labels The facility offeres pre-packaged items for self-service (salads). These items will require labeling under the current NC Food Code. Labeling handout given.

3-307.11 Miscellaneous Sources of Contamination Observed dry goods foods (Rice, Chips) to be stored mummy wrapped in plastic or tied shut with plastic wrap. Open dry goods foods shall be stored in containers with lids or in bags with resealable closures.

3-304.14 Wiping Cloths, Use Limitation Observed wiping cloths to be in sanitizer that measured 0ppm in the buckets. Always store the cloths in buckets of proper strength sanitizer and keep the buckets up off of the floor.

4-901.11 Equipment and Utensils, Air-Drying Required Observed wet stacked metal pans. Do not wet stack items. Do not towel dry items. Items must air dry.

4-501.11 Good Repair and Proper Adjustment-Equipment Observed 2 door stand-up cooler behind service line to fail during the inspection. The air temperature was measured at 48F-49F. The unit was powered down and would not power back up. Do not use the unit for refrigeration required product as long as the unit cannot hold proper temperature. -CDI Items were cleared out of the unit.