GARINGER HIGH SCHOOL

2-301.14 Wash hands before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single service and single use articles. -P. Observed food employee fail to wash hands before engaging with clean equipment, after walking around kitchen on phone. CDI- EHS discussed with PIC, PIC had employee wash hands properly before returning to task.

6-501.111 Keep the premises free of insects, rodents, and other pests.’ 6-501.112 Remove dead or trapped birds, insects, rodents, and other pests. Dead crawling insects observed in restroom and behind equipment. Remove and replace old traps.

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 handles on drawers, hot boxes, and cooking equipment needing cleaning. *REPEAT*

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 food employee fail to properly wash hands for minimum required time. CDI- EHS discussed with PIC, PIC had food employee rewash hands properly For more information on handwashing, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training video at the following web link, https://youtu.be/BH6CLGrH10M .

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P. Observed fries held below 135F on top of covered steamwell. CDI- PIC had items voluntarily discarded and replaced. 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 pan of sliced cheese held in ice bath with low ice temping above 41F. CDI- EHS discussed with PIC and food employee, item was removed to rapidly cool in Walk-in freezer before being moved to walk-in cooler. *REPEAT* points not escalated due to overall improvement from last inspection. 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 .

4-601.11(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 throughout kitchen blowing over prep areas with heavy dust accumulation. Increase cleaning frequency.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed 8 sheets pans holding portioned packages of Italian sandwiches being held above 41F in turned off hot box. CDI- PIC removed items to rapidly cool in WIF due to being within parameters. 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 .

5-205.15 Maintain a plumbing system in good repair. Observed handsink located near employee bathrooms constantly dripping during inspection.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed 2 food employees with no protective head coverings. -0- All other employees were properly wearing their hair covers.

6-501.111 Keep the premises free of insects, rodents, and other pests. OBSERVED multiple dead roaches in traps during inspection.

4-501.11 Maintain equipment in good repair. Observed water leaks from ice machine condensation. Needs to be repaired.

5-501.114 Drains in dumpsters and waste containers shall have drain plugs in place. Observed one fo the dumpsters missing drain plugs. Repeat 5-501.110 Keep waste stored in receptacles so waste is inaccessible to insects and rodents. Observed multiple waste out of dumpster during inspection.

5-501.114 Drains in dumpsters and waste containers shall have drain plugs in place. Observed one fo the dumpsters missing drain plugs.

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 vents with build up.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee bag stored in same place with single use dishes.

2-401.11 (B) Closed beverage containers may be used if the container is handled to prevent contamination of the employee's hands, the container, and exposed food; clean equipment, utensils and linens; and unwrapped single-service and single-use articles. Observed food employee drinking in food prep area with a cup with no lid. -CDI- EHS educated PIC on using closed beverage containers if drinking in food prep areas. -0.5-

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing -Pf.- Observed employee cleaning mop at handwashing sink. Observed PIC start to use handwashing sink to fill cup for thermometer calibration. -CDI- EHS educated PIC on proper use of handwashing sink and employee stopped using handwashing sink and PIC used other sink. -1-

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-/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 large opened bag of mozzarella cheese in WIC date marked 12/1/23 (discard 12/7/23). -CDI- PIC voluntarily discarded. -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 Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed 2 food employees with no protective head coverings. -0-

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed opened doors on recycling receptacle. -CDI- PIC closed doors. **REPEAT** -0.5-

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 food employee drinking in food prep area out of a cup with no protective covering. -0-

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P- Observed cheese sticks and sliced tomato and lettuce in display cases above 41F. Refer to temperature chart. -CDI- PIC moved items back to RIC to cool back down as items had been prepared earlier today. -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 .

4-501.19 During manual warewashing, maintain the wash solution at a minimum of 110F or as otherwise allowed by the detergent manufacturer label. -Pf- Observed food employee manual warewashing with a temperature of 107F. -CDI- Food employee corrected water temperature to 121F. -0-

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed open doors on recycling bins. Per PIC, it is a shared dumpster area with other school employees. -0-

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed in-use wiping cloths stored in 0 ppm sanitizer. CDI-Employees remade sanitizer buckets to correct ppm.

3-305.11 Store food in a clean, dry location, not exposed to contamination.  Keep at least 6 inches above the floor. Observed abundance of boxes of food and food packages stored on floor of walk in freezer. -1 point-

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed live roach behind ice machine and unused equipment. Establishment has routine pest control services and has called a pest control technician. Recommend removing unused equipment from premises. 6-501.112 Remove dead or trapped birds, insects, rodents, and other pests. Observed dead roaches behind ice machine and unused equipment. -1 point-

2-103.11(A-L) PIC shall ensure rules in the code for food safety and handling are met. Observed PIC with an expired servesfae, PIC has the book (showed EHS) and is going to take the class soon.

3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P Observed unwashed oranges stored over RTE bags of carrots. CDI-PIC moved oranges to the bottom

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed strawberry containers and other dry food boxes sotred on the floor, PIC said they got their delivery yesterday.

5-402.13 Maintain sanitary sewage system.-P Observed water coming up from the drain, PIC said this is from the ice machine and air conditioning pipes and draining onto the floor. Maintenance arrived and fixed issue while EHS was on site.

General Comment. 5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Handsink in back corner beside ice machines were blocked by cart. CDI- Cart was removed.

General Comment. 4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed ice machine with pink buildup. Cleaning frequency needs to increase.

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 chef Caesar chicken salad and side Caesar salad on TPHC. Items were on a board where the begin time is documented. Board had food items being put out at 10:35 am, salads were already put it out and the time was 10:10am. CDI- Explained to PIC that the exact same that the foods go out should be put on the board. The times that the salads were put out was put on the board, old times were erased.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed bucket used to hold in-use wiping cloths with sanitizer at 0 ppm quat. CDI- Old sanitizer was dumped out and new one was added at 200 ppm quat.

General Comment. 4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed single-service trays not inverted. CDI-Trays were turned upside down.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed employee using the hand sink to fill the mop bucket. CDI-Explaiend that a prep sink should be used instead of the hand sink. REPEAT. 6-301.11 Provide soap for handwashing at each handsink. -Pf Observed no soap at the hand sink in the salad express room. CDI-Soap was provided. REPEAT.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed pans stacked wet on the clean equipment rack. Ensure pans are fully air dried prior to stacking.

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 damaged tiles in the salad express room. Have replaced.

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed an employee drink being stored ontop of the lid covering food product at serve line 1. CDI-The drink was removed. Even though it is temporary, do not store drinks or food product in a manner that can potentially contaminate product and equipment.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed a push cart of equipment blocking the hand washing sink next to the ice machines. CDI-The push cart was moved. 6-301.11 Provide soap for handwashing at each handsink. -Pf Observed no soap at the hand wash sink in the express room. Facility is waiting on maintenance to hang the soap dispenser. 6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no paper towels at the hand sink in the express room. Facility is waiting on maintenance to hand the towel dispenser.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed some equipment not being sanitized after the wash and rinse steps at the fruit department station. CDI-Explained that either the equipment should be brought to the 3-compartment sink to be sanitized after washing and rinsing or once the equipment has been washed and rinsed, empty the compartments, clean, and then fill with sanitizer at the fruit station.

3-403.11 (C ) Reheat commercially processed, ready-to-eat food to 135F within 2 hours if food is to be hot held until service. -P Observed cheese pizza only reheated to 114F. A second temperature was taken on the other side of the pan and the product hit around 145F. It appears that the oven is heating the food product unevenly and employees should check several different locations of the food product. CDI-The pan of pizza was placed back into the oven to finish reheating. It was reheated to 167F.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed several flies in the facility. Increase pest control methods.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed cleaning needed to the floors of the walk in cooler. Have cleaned.

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 dust build up from ceiling in walk in cooler.

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 One employee contacting sliced American cheese with bare hands during prep. CDI - Cheese discarded; employee reminded of rule.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Noodles holding below 135F in steam line and hot box. CDI - Noodles reheated to 165F+.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Couple of wet wiping cloths stored on drain board of three comp sink. CDI - Relocated to sanitizing solution.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Employee items stored above facility food in walk in cooler. CDI - Cooler rearranged with employee foods below facility foods.

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 TPHC board labeled with future time stamp. CDI - Time stamp corrected. Remember to record the time that salads are removed from temperature control. Improvement from last inspection.

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 large fans throughout kitchen.

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 dust from ceiling in walk in cooler. Improvement from last inspection.

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 Salads not cooled to 41F before placing on display. Placed in walk in freezer to cool.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Wet wiping cloths stored on prep surfaces. Store in sanitizing solution.

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 and vent in dry goods storage room.

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 fan guards on large fans in kitchen.

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 floors behind cook line equipment and dust from ceiling vent in dry goods room.

Observed lettuce and tomato set out for service out of refrigeration and there was no start or stop time posted for this product as stated on TILT procedures. 3-501.19 Time as a Public Health Control - P,PF

Observed a torn gasket onthe 2 door warming cabinet. 4-501.11 Good Repair and Proper Adjustment-Equipment - C

Observed open lids to dumpsters and one dumpster is missing its lids. 5-501.113 Covering Receptacles - C

Observed build up on dry good room wall, walk in ceiling and ceiling vents and wires. Observed gaps in floor around broken/missing electrical outlets. 6-501.12 Cleaning, Frequency and Restrictions - C 6-201.11 Floors, Walls and Ceilings-Cleanability - C

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. observed employee beverage stored on food prep surface. CDI by relocating to below table top.

4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. observed microbial build-up inisde both ice machines on ice deflectors.

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 chicken tenders and pasta dish being prepared for cooling and tightly covered with plastic. CDI by venting cover and placing in freezer.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. observed box of bag lunches stored on the walk-in cooler floor. observed boxes of food stored on walk-in freezer floor since yesterday.

4-501.114 Maintain sanitizer at correct concentrations. -P Observed sanitizer at 50 ppm in 3 compartment sink. CDI by adding sanitizer, testing at 150ppm

.6-202.11 Shield the lights or provide shatter-resistant bulbs in areas of exposed food, equipment, utensils, linens or single-use articles. Observed unshielded light bulbs in dry storage areas.

4-602.13 Nonfood Contact Surfaces - C: Clean hanging fans where needed.

6-201.11 Floors, Walls and Ceilings-Cleanability - C: Clean ceiling in walk in cooler. REPEAT. Clean floor and walls under cooking equipment.

4-202.18 Ventilation Hood Systems, Filters - C: Replace missing hood filter.

3-501.19 Time as a Public Health Control - P,PF: No times on TPHC board. Lunch started when I entered the cafeteria. CDI-times added to board

4-602.13 Nonfood Contact Surfaces - C: Clean scale before storing on shelf.

6-501.11 Repairing-Premises, Structures, Attachments, and Fixtures-Methods - C: Replace rusting shelving in storage room. 6-201.12 Floors, Walls, and Ceilings, Utility Lines - C: Clean walls where needed. Clean ceiling in walk in cooler.

4-301.12 Manual Warewashing, Sink Compartment Requirements - PF: Observed prep sink being used to wash dishes. Must wash all dishes in 3 compartment sink unless a variance is in place. CDI-washed dishes in 3 comp

6-501.16 Drying Mops - C: Hang mops to dry. 6-201.11 Floors, Walls and Ceilings-Cleanability - C: Clean wall in old dish room. Clean ceiling in walk in cooler. 6-201.13 Floor and Wall Junctures, Coved, and Enclosed or Sealed - C: Repair door in storage room (work order in place). Repaint door inside walk in cooler. 6-501.11 Repairing-Premises, Structures, Attachments, and Fixtures-Methods - C: Repair leak under prep sink near ice machines.

6-301.12 Hand Drying Provision - PF: Paper towels at 2 hand sinks. CDI-towels palced at sinks

4-501.114 Manual and Mechanical Warewashing Equipment, Chemical Sanitization-Temperature, pH, Concentration and Hardness - P: Observed employee washing dishes in prep sink. Must wash all dishes in 3 comp sink or dish machine unless specified differently through the state. CDI-placed dishes in 3 comp to be properly washed

6-501.111 Controlling Pests - PF: Eliminate flys.

6-201.11 Floors, Walls and Ceilings-Cleanability - C: Clean ceiling inside walk in cooler.6-201.13 Floor and Wall Junctures, Coved, and Enclosed or Sealed - C: Replace missing ceiling tile above salad bar

3-602.11 Food Labels - PF: Food that are packaged in the facility must bear labels displaying ingredients/nutrition facts. CMS is currently working with the state to gain compliance.

3-304.14 Wiping Cloths, Use Limitation - C: Store wet wipe cloths in sanitizer buckets or clean and dry.

4-904.11 Kitchenware and Tableware-Preventing Contamination - C: Cups used as scoops in sugar. Scoops must have handles.

6-201.11 Floors, Walls and Ceilings-Cleanability - C: Clean floor behind cooking equipment.

All hand washing sinks shall be supplied with a hand washing sign. Observed no hand washing sign at the sink by the self service ice machine. CDI- hand washing sign was given to PIC.

All food shall be safe an unadultered. Observed a dented can of ketchup being stored with the undented cans of ketchup. CDI- PIC removed dented can from undented can area.

All wet wiping cloths shall be stored in sanitizing solution between uses. Observed two wet wiping cloths being stored on the wash sink.

All employee beverages shall be stored in a designated area. Observed coffee being stored in the hot holding box. Observed a cup of water in the utensil drawer by the self service ice machine.