EAST MECKLENBURG HIGH LUNCHROO

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 small cups of watermelon in the WIC that was cooling at a rate of 0 after 20 mins. Watermelon cups were lidded. Ensure that proper cooling methods are followed such as taking lids off containers during the cooling process. -CDI- Watermelon lids were taken off and moved to WIF. 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 .

6-403.11 (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 area in the WIC above the Juice that goes out to students. Ensure designated areas are located in a way to prevent potential contamination with food going out to the consumer.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf- Observed approximately 10 metal containers with a buildup of grease and food debris. Most of the pans buildup of debris was present on the exterior, however the pans were stacked together. Ensure that all food contact surfaces are stored and maintained as clean to sight and touch. -CDI- containers were moved to be properly washed rinsed and sanitized. For unused pans EHS and PIC discussed and stated that pans can be W/R/S and then placed into storage with bags to prevent them from further soiling. 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 .

6-101.11/6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Floors shall be non-absorbent in areas subject to moisture. Observed chipped floor tiles specifically around the drain throughout the facility, ensure that floor tiles are repaired to be maintained as smooth and easily cleanable.

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 several locations throughout the facility with chipping floor tiles and chipped wall tiles. Ensure that chipped tiles are repaired or replaced. PIC states that there has been a work order in for the chipped tiles. PIC has signs taped around the facility on locations where there is chipping present that states “repair for health department”.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed recently cleaned and sanitized multi-use utensils stored inside a bin still completely wet. CDI: PIC had employee take all utensils and separate on the drying rack to allow proper air-drying.

4-501.11 Maintain equipment in good repair. Observed the bottom shelf of the single-serve storage rack in the back room, damaged and tilting. Repair/replace bottom shelf to ensure single-serve articles are properly stored at least 6 inches off of the floor.

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 inside milkbox 3. Observed ice buildup on the plastic strip curtains inside the WIF. PIC stated this has been happening recently. Increase cleaning frequency.

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 one piece of the baseboard on the left side and one piece of the baseboard on the right side of the entrance of the WIC door missing. Observed cracks on the edging of the tile walls near the handsink by the restroom. PIC stated she will place a work order in to the maintenance crew to have both repaired. 6-201.16 (A) Wall and ceiling covering materials shall be attached so that they are easily cleanable. Observed two open vents on the ceiling inside the dry storage room. PIC stated they do not have covers for them, but understands that this is a potential entrance for pests. PIC stated she will let the maintenance crew know of the open ceiling, so that it gets covered.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed one metal pan stacked and stored in the clean dish rack with visible food debris on food-contact surface. CDI: PIC removed pan to be properly washed/rinsed/sanitized. 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 .

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed one door at one of the three dumpsters kept open during time of the inspection. CDI: Dumpster door was closed. Keep all dumpster doors closed when not in use. REPEAT VIOLATION.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135 F or above. - P. Observed 1x flat sheet pan of french fries and 4x containers of marinara sauce hot holding between 84-108 degrees F. CDI - Products transferred to oven and steamer and reheated > 165 F. 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.

3-501.18 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 1x container of lettuce labeled with prep date of 8/30/24 in the walk-in cooler. CDI - Lettuce voluntarily discarded as it was being held past 7 day requirement. -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 yogurt bags cooling at a rate of 1F/min. Refer to temperature observation chart. CDI - PIC transferred bags to reach-in freezer for rapid cooling towards < 41 F. Temperatures reached < 41 F after additional 15 minutes. -0- 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.

4-501.11 Maintain equipment in good repair. - Observed 1x inoperable hot cabinet. Equipment not in use. PIC stated work order has been placed and facility is awaiting maintenance to repair the unit. Repair or replace unit. -0-

REPEAT VIOLATION: 5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed 2 of 3 dumpster sliding doors left open. CDI - Doors closed. Close after use. -0.5-

4-602.11 (C) Equipment food contact surfaces and utensils shall be cleaned, and sanitized per 4-702.11/4-703.11, throughout the day at least every 4 hours, unless otherwise indicated in the Food Code. - P. Observed blades of two can openers soiled. According to PIC, equipment was not used today. CDI - Can openers transferred to the 3-compartment sink to be washed, rinsed and sanitized. -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: 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.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed two buckets containing wiping cloths with sanitizer concentration of < 100 PPM Quat solution. CDI - Solution discarded and refreshed with new sanitizer measuring at 200 PPM. -0-

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed flat sheet pans wet nesting on speed rack. Separate to allow air drying. -0-

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

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 dark black residue buildup along bottom of back wall in dry storage area. Also observed floor in dry storage area with dirt and debris. Clean. Paint area if wall is permanently stained. -REPEAT VIOLATION-

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 dark black residue buildup along bottom of back wall in dry storage area. Clean. Paint area if wall is permanently stained. -REPEAT VIOLATION-

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 rice covered by lids while cooling in large, deep, metal containers in the walk-in cooler. Do not cover items while actively cooling. Ensure active stirring is utilized if items are cooled in deep containers. - CDI - PIC removed lids to facilitate better heat transfer during cooling. PIC incorporated active stirring after second temperature check. 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 .

3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. - Observed large bulk storage container with sugar stored in it lacking a label. - CDI - PIC labeled sugar container.

4-501.11 Maintain equipment in good repair. - Observed inoperable 2 door reach-in cooler. PIC stated work order has been placed earlier in the school year and facility is awaiting maintenance to replace the unit. Repair or replace unit.

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 dark black residue buildup along bottom of back wall in dry storage area. Clean. Paint area if wall is permanently stained.

2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P - Observed 1 food employee turn faucet off with their bare hands after hand washing. CDI, employee rehashed hands.

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 quart sanitizer testing 50ppm in buckets and 3 compartment sink. CDI, sanitizer refilled to required concentration.

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 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 1 pan of hamburgers not date marked with other foods prepared from day on 1/11 but hamburgers were prepared on Monday according to PIC. . CDI, hamburgers voluntarily discarded.

7-204.11 Provide sanitizer at correct concentrations, diluting as required.-P - Observed 2 sanitizer buckets above 400 ppm quart. CDI, sanitizer diluted to required concentration.

7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. - P - Observed sanitizer container stored on drain board of 3 compartment sink directly next to clean dishes actively drying. Do not store chemicals on the drain board at the same time as clean dishes. - CDI - PIC removed sanitizer from drain board.

6-501.112 Remove dead or trapped birds, insects, rodents, and other pests. - Observed dead roach in office area. Ensure dead insects/pests are removed frequently.

5-205.15 Maintain a plumbing system in good repair. - Observed 3 compartment sink floor drain not properly draining. Contact a licensed plumber to repair issue. Follow up visit required to ensure drain properly functioning.

4-204.112 (B) Provide and position correctly an air thermometer in cold/hot holding equipment. Observed thermometers missing from two of the milk storage bins.

4-903.11(A)(C) Store single-use and single-service articles in a clean, dry location; where they are not exposed to splash, dust, or other contamination; and at least 6 inches above the floor. Observed disposable serving trays stored on the floor in back room near handsink.

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 fans and ventilation covers in need of cleaning.

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 educational poster posted but no written procedures or kit available. Due to this being the establishment's first inspection since the new food code was adopted, no point deduction. CDI - EHS educated PIC on need for written procedures and kit. EHS emailed copy of written procedures. PIC stated kit will be assembled by next inspection.

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 employee wash hands and turn faucet off with bare hands instead of using paper towel. Use clean paper towel to turn off faucet after handwashing. CDI - EHS discussed proper handwashing procedure with PIC and employee. Employee rewashed their hands. NOTE: Still only one handwash sink in facility aside from bathroom sink.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. For more information please visit: http://meck.co/FoodSafety 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 . - Observed several pans and utensils with food debris/residue and/or stickers/sticker residue stored clean. Remove stickers prior to washing, rinsing, and sanitizing dishes. CDI - PIC removed all dirty dishes to be rewashed, rinsed, and sanitized. All dishes were cleaned while EHS present.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed fries and beef hamburgers hot holding in units #5 and #2 below 135F. CDI-Products were immediately removed and reheated to temperatures above 165F within 10 mins. EHS suspects problem is staff removing products from warmer cabinets and holding on serving line not in temperature control. EHS discussed the option of utilizing TPHC for certain food items. General comment: EHS observed one handsink (not including the handsink in the restroom) serving the entire facility. EHS recommends at least one additional handsink be installed near the prep area, serving line, and warewashing area. Please note that this is not a requirement at this time, but a recommendation. Please contact me if you would like to discuss adding the handsink.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed sliced cheese in improperly setup ice bath stored on serving line not being cold held at 41F or below. CDI-PIC stated product was placed on line at 10:15 this morning (09/27) and elected to use TPHC and will discard prior to 2:15. TPHC board used. EHS discussed continuing to use TPHC for such products or maintaining food items at 41F or below.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed two in-use chemical buckets on serving line with 0 ppm quat. CDI-PIC emptied buckets and refilled with 300 ppm quat.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed hand wash sink without paper towel. CDI, PIC placed roll of paper towels at hand wash sink.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed heavy build up on plate of interior of ice machine. Edge of plate is in contact with ice. Verification Required.

3-501.18 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Disposition - P Observed green beans with date mark from march in walk in freezer. Green Beans had black appearance. CDI, food discarded by PIC.

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

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 stained floor inside walk in freezer. Need Cleaning.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed bbq chicken hot holding below 135F in several of the hot holding boxes. CDI-The chicken out of temperature were moved back to the ovens for reheating.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed several wet cloths on the prep counters during the start of the inspection. CDI-The cloths were removed.

5-205.15 Maintain a plumbing system in good repair. Observed prep sink faucet dripping water. The manager is already aware of the issue and currently has a work order in for the repair. Have repaired.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed individual pizzas in the reach in cooler at 46F. CDI. PIC voluntarily discarded the pizzas.

4-501.11 Maintain equipment in good repair. COMMENT: Observed reach in cooler on defrost cycle, ultimately affecting temperature as stated in violation#20. Repair the cooler to not go through defrost cycles during hours of operation when food is in cooler OR set the cycle to manual defrost only so it can be controlled.

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 debris inside light shields throughout kitchen. Clean light shields.

4-501.11 Maintain equipment in good repair. COMMENT: Observed non-working reach in double door cooler. PIC (person in charge) states this is under work order but has not yet been repaired. Reattach the ice scoop holder that is no longer attached to ice machine.

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 gap in wall tile surrounding washer plumbing line into wall. Adequately seal this area so it can be maintained clean and not a harborage area for pests. Observed broken floor tiles in kitchen. Replace as necessary.

6-303.11 Provide 10 foot candles of light inside walk in units. Measured 1.5 foot candles of light inside the walk in freezer. Provide 10 foot candles by replacing current light bulb or providing additional lighting.

4-602.11 Clean the equipment and utensils used with TCS foods as required to avoid contamination. -P Observed food debris on pans stored as clean. CDI took pans to rewash.

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 times not being accurately documented; board was pre filled out and food went out later than what was written. Observed watermelon and salad being held in reach in unit above 45 degrees to be placed on TPHC. Observed food employees not checking temperatures before placing on TPHC. Watermelon and salad was pulled and placed for rapid cool down. Board was updated correctly and PIC will follow up with food employee regarding checking temperatures.

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 establishment placing salads and watermelon stacked on top of each other still cooling in reach in units. CDI Items were placed in freezer for rapid cool down. REPEAT.

4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. At the time of inspection observed boxes on the floor in dry storage. Make sure to keep 6 inches off the floor. CDI Boxes moved off the floor.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed minor debris on fans being used to flow onto clean equipment. Make sure to increase cleaning frequency. REPEAT Points not escalated due to improvement made overall.

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 floor in dry storage in need of cleaning. 6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Observed opening around old ceiling fan installation over line. Make sure to close up completely to ensure no potential contamination or rodents. REPEAT Points backed down due to overall improvement made to establishment.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee belongings comingling in walk in cooler with food establishment ingredients. CDI PIC moved items to bottom shelf.

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 leftover beef chili, chicken tenders, and quesadilla from Tuesday with no date marks- cdi back dated by PIC.

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 5 trays of small salads cooling in the walk in stacked on top of one another. All split up, some put on cooling rack, so they could get air flow.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed sanitizer buckets at <150ppm today. cdi. All refilled to correct.

4-903.11 Store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor. Observed top of a couple air dry racks with dust on them. Thank you for scrubbing the air dry rack with chemical splash( what is left is just discoloration).

4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. Sharp edges present on prep sinks. Blue/green rolling cart is rusted and has pits in the plastic.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Build up on salad cooling rack, washing machines, steam pots(that aren't used anymore),

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. 5-501.114 Ensure drain plug on dumpsters, waste containers is in place. Both lids to dumpsters where open today. Provide a drain plug on the regular dumpster.

6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. 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. Peeling paint on the salad prep room cteiling- this must be repainted as it could pose a possible food contamination risk. Clean lights with pests in them. Grease trap is not sealed to the floor and is loose- attach to the floor(bolt or caulk). Dust fan at 3 comp sink and wires hanging down from ceiling at the line.

6-202.11 Shield the lights or provide shatter-resistant bulbs in areas of exposed food, equipment, utensils, linens or single-use articles. 6-303.11 Intensity-Lighting - C Observed peeling heat lights on the line and some are burnt out.

2-301.14 Wash hands after activities that contaminate them. -P Employee handled cellphone then donned gloves without washing hands- CDI employee stopped to wash hands. Recommend more handsinks in kitchen.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed open rice stored in a broken container that does not protect it- replace container.

h3-304.12 Store in-use utensils in a clean, dry place, in food with handles out, in 135F or greater water or in running water which quickly moves food particles to the drain. Ice scoop handle was in the ice- picked up out of ice today CDI.

4-903.11 Store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor. Observed chemical spilled on airdry rack and dust on the top of the 2nd air dry rack.

4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. Observed sharp edges on the prep sink .

5-205.15 Maintain a plumbing system in good repair. 5-202.13 Backflow Prevention, Air Gap - P Observed leaking prep sink. Observed no airgap on the sink used to wash fruit- provide a one inch airgap for food prep. CDI-Manager will instruct staff to use the prep sink that does have an air gap.

5-501.114 Ensure drain plug on dumpsters, waste containers is in place. 5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed a missing drainplug on the dumpster. A broken lid is on the cardboard dumpster and the other dumpster top lid was open as well.

6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Observed peeling paint on the ceiling in multiple areas of the kitchen. 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. Clean light shields with pests in them.

6-202.11 Shield the lights or provide shatter-resistant bulbs in areas of exposed food, equipment, utensils, linens or single-use articles. A couple lights on the hot bar have a coating that is beginning to peel.

Observed a few scoops with debris still on them and they were stored as clean- sent to be rewashed to correct. 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf

Observed pizza in both hotboxes at <135F today- put on time to correct. 3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P

| Observed a missing drain plug on the new dumpster and a broken top lid on the cardboard dumpster(cannot close). 5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. 5-501.114 Ensure drain plug on dumpsters, waste containers is in place.

Observed dust build up on the wall fans, wires hanging from ceiling, and on some lights. 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 a missing light shield near the 3 comp. sink. Observed pests in lights- remove pests. 6-202.11 Shield the lights or provide shatter-resistant bulbs in areas of exposed food, equipment, utensils, linens or single-use articles.

Observed chicken sandwiches and potato wedges holding at <135F today- these foods were put on time and will be discarded after service to correct. Look at changing procedure on chicken sandwiches to ensure they do not fall in temperature. 3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P

Observed salads on the line out of temperature with no time recorded on the board- back timed to correct. 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 a cracked 2 comp. sink today- repair so that it is easily cleanable. 4-501.11 Maintain equipment in good repair.

Observed missing/open garbage lids, missing drain plug, and holes in 2 dumpsters. 5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. 5-501.114 Using Drain Plugs - C 5-501.111 Keep storage areas and bins for waste in good repair.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed two wet wiping cloths sitting on prep counters. CDI-The cloths were removed and placed into sanitizer buckets or into the wash.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed small amount of dust accumulation on the clean equipment storage racks. Have cleaned.

5-501.111 Keep storage areas and bins for waste in good repair. Observed outdoor dumpster lids in poor repair. Have fixed.

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 light cover over the two compartment sink not fully in place. Have fixed.

5-202.12 Handwashing Sinks, Installation - PF Observed only one handsink in the kitchen. CDI - PIC will prop adjacent restroom door open when restroom not in use to allow clear access to a second handsink for employees. -0-

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 the blades of the cooling fan. Clean. -.5-

6-303.11 Intensity-Lighting - C Provide adequate lighting. Observed two lights out under the hood. Repair. -0-

4-501.11 Maintain equipment in good repair. Observed 2 heat bulbs out on steam well. Gave instruction to replace with shatterproof bulbs.

3-501.16 (A)(1) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding - P Observed sweet potatoes and chicken patties in warmer units at less than 135 F. Products were reheated and discussion with manger to assure proper holding temperature by adjusting thermostat, moving to hold in steamer, or use of time as a control for safety.

5-501.15 Outside Receptacles - C Observed lid missing from cardboard recycle unit. Gave instruction to have lid replaced.

3-307.11 Miscellaneous Sources of Contamination - C Observed opened pasta to be mummy wrapped in plastic in dry goods storage. Open dry goods foods shall be stored in a container with a lid or in a bag with a resealable storage.

3-304.14 Wiping Cloths, Use Limitation - C Observed 1 bucket to be out of proper sanitizer strength. Observed in-use wet cloth to be set out on table. -REPEAT In-use wiping cloths shall be set in labeled containers of proper sanitizer. The containers shall also be stored up off of the floor.

. 4-501.11 Good Repair and Proper Adjustment-Equipment - C Observed a bulge in the ceiling of the walk-in freezer. Repair any damage to freezers and coolers.

6-201.11 Floors, Walls and Ceilings-Cleanability - C Observed some tile damage in the kitchen. Repair all such floor, wall, or ceiling damage such that the floors, walls, and ceilings are kept smooth and easily cleanable.

4-301.11 Cooling, Heating, and Holding Capacities-Equipment - PF Observed the #3 salad and hoagie stand up cooler to only be holding an air temp of 48F at best. This is too warm to refrigerate properly. 41F-45F or less is the required temperature range. Observed the walk-in cooler to be holding air temperature just at 45F with no safety margin. Observed milk cooler not to be functioning properly. All refrigeration equipment must function properly. Do not use the units if they cannot be brought into the proper temperature range. -CDI The #3 unit was emptied and items were removed to the walk-in cooler. The milk cooler will be emptied at the end of service. The Person In Charge (PIC) was directed to make a repair call for the rerigeration units ASAP. Contact C. Elmore at 704-621-2295 when the refrigeration units are serviced.

3-602.11 Food Labels Observed items that require labeling under the NC Food Code. CMS is working to resolve this issue via varience or other means. -CDI

3-304.14 Wiping Cloths, Use Limitation - C Observed 2 sanitizer buckets to measure below the required strength.

3-602.11 Food Labels Observed items that require labeling under the NC Food Code. CMS is working to resolve this issue via varience or other means. -CDI

3-307.11 Miscellaneous Sources of ContaminationObserved dry goods foods left open and exposed in the dry goods storage area. Observed opened sugar, chips, and other dry goods items left in tied shut bags or open. Open dry goods foods shall be stored in containers with lids or in bags with resealable closures.

There is an unused grease bin still at the facility. If the bin is not in current use, remove it as it may become an issue if is overflows or spills.5-502.11 Frequency-Removal

6-403.11 Designated Areas-Employee Accommodations for eating / drinking/smoking Observed personal food item improperly stored on the upper shelf of a reach-in cooler.