HIDDEN VALLEY ELEMENTARY LUNCH

5-205.15 Maintain a plumbing system in good repair. Dish machine leaks water onto floor. Repair dish machine so it drains properly. 0 pts.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Quat sanitizer at 3-compartment sink measured less than 150 ppm quat. CDI - PIC corrected solution to 200 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

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

3-302.15 Wash fruits and vegetables prior to use. 2 apples observed with stickers on them. Wash fruits and vegetables thoroughly before use. Remove stickers during wash process. 0 pts.

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

5-501.114 Drains in dumpsters and waste containers shall have drain plugs in place. OBSERVED dumpster missing drain plugs.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed pizza in WI at temperatures above 41F. CDI. PIC indicated that the pizza was removed to be cooked but ended up being left for tomorrow and returned to the WI. 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 .

5-501.115 Discard items and litter stored in the waste areas and enclosures as they are not necessary to operation and maintenance. Observed crates, a chair and a table in dumpster area. Per PIC, it is a shared dumpster area. -0-

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 multiple date on chicken in the WI cooler. CDI. PIC indicated that it was made yesterday and change the date. Repeat 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 .

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed missing lid on dumpster. Per PIC, inquiry has been placed for a replacement lid. Repeat

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee food stored with retail food. -CDI- PIC removed items.

2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P- Observed PIC sweep the floor and return to food prep without washing hands. -CDI- EHS intervened and instructed PIC to wash hands. **REPEAT** -2- 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 PIC and food employee wash hands for less than 20 seconds. -CDI- PIC educated PIC and food employee on proper handwashing techniques and both rewashed hands. 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 . 2-301.14 (D) Wash hands after coughing, sneezing, using a handkerchief or disposable tissue, using tobacco, eating, or drinking out of a container that does not have a straw and lid.- P- Observed PIC cough into hands and not wash hands. -CDI- EHS educated PIC on coughing into arm to avoid contamination of hands and PIC washed hands.

3-101.11 Food shall be safe for consumption, unadulterated and honestly presented. -P- Observed a box of spoiled onions in WIC. -CDI- PIC voluntarily discarded. -1-

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf.- Observed food debris on dishes stored as clean. -CDI- PIC moved items to dishpit to be W/R/S. -0- 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 .

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf-/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 sheet pans of chicken patties on speed rack with no date. Per PIC, items had been prepared yesterday. -CDI- PIC properly date marked items. -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 .

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed dead pest near dry dish area. -0-

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed milk crates on floor in WIC. Observed juice boxes on floor in WI Freezer. -CDI- PIC removed. -0-

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed missing lid on dumpster. Per PIC, inquiry has been placed for a replacement lid. -0-

2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P- Observed PIC wash hands and turn off faucet without using a barrier. -CDI- EHS educated PIC on proper hand washing and PIC properly rehashed hands. -0-

3-501.19 (A) (1) Written procedures for Time as a Public Health Control shall be prepared in advance, maintained in the establishment, and made available for the Health Department upon request. Written TPHC procedures must specify methods of compliance with 3-501.19 (B) or (C). -Pf.- Observed PIC not able to provide written TPHC procedures. **10 DAY VERIFICATION REQUIRED** TPHC procedure template may be found at: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

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 5-compartment trays stored on floor. -CDI- PIC relocated items. -0-

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed cutting boards with groves and dark color. -0-

5-501.115 Discard items and litter stored in the waste areas and enclosures as they are not necessary to operation and maintenance. Observed crates, a chair and a table in dumpster area. Per PIC, it is a shared dumpster area. -0-

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee drinks stored with retail food. -CDI- PIC removed items. **REPEAT** -0.5-

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 no thermometer in the facility during inspection. CDI. PIC ordered new one.

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 build up on fans, vents in the kitchen area. Needs to be cleaned.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee drinks stored directly by customer food. CDI. PIC removed.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -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 Safe Food Temperatures https://youtu.be/tXP09IK-1TQ . Observed meat balls in HH at temperatures of 125F. CDI. PIC reheated the burger. Repeat.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed chicken nuggets in WI, cold holding at temperatures above 41F . CDI. PIC voluntarily discarded.

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 build up on light fixtures in the kitchen area. Needs to be cleaned.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed boxes of milk stored directly on the floor in the WI. CDI.PIC removed.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed dumpster outside without a cover. REPEAT.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -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 Safe Food Temperatures https://youtu.be/tXP09IK-1TQ . Observed burgers in HH at temperatures of 110F. CDI. PIC reheated the burger. Repeat.

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 a container of salt in the prep area without a label. CDI. PIC labeled.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed dumpster outside without a cover. 5-501.114 Drains in dumpsters and waste containers shall have drain plugs in place. Observed no drain plugs in one of the waste containers. Needs to have some.

5-205.11 (A),(B) Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf. Observed a cart of bread stored directly in front of hand sink. CDI. PIC removed.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P. Observed burgers in the HH , holding at temperatures below 135F. CDI. PIC Reheated to the right temperature.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed sandwiches on bag on line cold holding at 51F. CDI. PIC indicated that they were made this morning and took it to the cooler to be cold.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed in use wet wiping cloths stored directly on prep table. CDI. PIC removed

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed metal pans stored on shelf with sticker residue remaining. CDI: removed from shelf and stickers were removed by cafeteria manager.

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 cooked zucchini and cheese sticks that were made yesterday inside walk-in cooler without a date mark. CDI: properly dated since food items was prepared yesterday.

7-204.11 Provide sanitizer at correct concentrations, diluting as required.-P. Observed quat sanitizer that was made up too strong > 400ppm at the 3-compartment sink. CDI: sanitizer was diluted to proper concentration.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed dusty wall fan at dishmachine area. Ensure more frequent cleaning.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed potatoes in the hot box holding below 135F. See temp chart. CDI- Potatoes reheated to 165F in oven. Observed egg casserole in the hot box holding below 135F. CDI- Egg casserole placed on TPHC. Items will be used within the next 20 minutes. NOTE: Facility will be closing for the summer this Friday 5/28/21.

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 items on the floor.

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 over the tall reach in units in need of cleaning.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed food on the floor in the walk in cooler.

4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed single use items on the floor in the storage area on the opposite side of the kitchen. CDI- Single service items removed from the floor.

4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed minor orange/pink build up inside of ice machine (EHS took a probe wipe and rubbed the underside of the black interior portion of ice machine). Clean.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed dust build up on large industrial fan hanging on wall near dish machine.

4-602.12 (B) The cavities and door seals of microwave ovens shall be cleaned at least every 24 hours by using the manufacturer's recommended cleaning procedure. Observed microwave that is used for teachers, stored in lunchroom, soiled and in need of cleaning.

3-701.11 Discarding or Reconditioning Unsafe, Adulterated, or Contaminated Food - P Observed 2 dented cans, dented on seams, stored in dry storage. CDI-PIC explained they do not use dented cans and set aside

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 salsa cups made Monday no datemarks. CDI-PIC datemarked.

4-501.11 Maintain equipment in good repair. Observed stand up fridge on serving line not in working order, with Icee pops stored inside and water on bottom. PIC voluntartily discarded pops and cleaned water out.

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. - Observed 3 salt shakers unlabeled.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf - Observed stacks of boxes blocking the hand sink by the walk in cooler. CDI - boxes were removed.

3-101.11 P Food shall be safe for consumption, unadulterated and honestly presented. - Observed moldy onions in the walk in cooler. CDI - onions were removed to be discarded.

General comment 3-501.13 Use approved thawing methods. - Observed salsa thawing on the counter. CDI - explained proper thawing methods; salsa was placed in the walk in cooler to thaw.

General comment 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 dusty ceiling vents throughout the kitchen and a dusty fan in the dish pit.

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. - Observed an employee drink stored on a prep table. CDI - drink was removed.

7-201.11 Store toxic materials to avoid contamination. -P - Observed a sanitizer bucket stored on a prep table while food was being prepared next to it. Observed a sanitizer bucket stored above boxes of paper plates. CDI - all buckets were moved to a correct location.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed a pan of rice at 111 degrees, had been taken out for service and placed back into hot box while it was not hot. CDI- Rice reheated in steam unit to 165+ for proper hot holding.

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 one opened bag of spinach not date marked since opened 4 days ago. CDI- Spinach date marked.

7-204.11 Provide sanitizer at correct concentrations, diluting as required.-P Observed sanitizer at 3 comp sink reading just above 400 ppm acc. to test strip. CDI- Sanitizer diluted to proper strength.

3-304.11 Food shall only contact surfaces of properly cleaned and sanitized equipment and utensils. -P Separate stacked pans with a barrier so foods do not touch bottoms of food pans. Oberved pan of food stored directly on top of and touching cheese dippers. CDI- Worker voluntarily disposed of cheese dippers that had been in contact with bottom of the pan.

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 pan of commercially processed carrots being heated to 128 for hot holding, as wokers are generally taking reheat temps to verify, no points deducted. CDI- Carrots reheated above 150 in oven.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed trays of chicken sandwiches in 3 different hot boxes hot holding at 128-131 degrees. Appears sandwiches are cooling during prep and when placed on room temp buns. If losing heat during prep, need to reheat sandwiches before hot holding to ensure they hot hold or consider using TPHC. CDI- Sandwiches all reheated for proper hot holding.

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 few items not written on TILT/ TPHC board until 15-20 minutes after they had been left out for service. CDI- Items written on TILT/ TPHC board per written procedure.

t 4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. - Observed boxes of Styrofoam trays on the floor in the dining area. (repeat)

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf - Observed the only handsink in the kitchen blocked by a cart. CDI -cart was moved.

6-501.111 Keep the premises free of insects, rodents, and other pests. - Observed ants in the dry storage area in the old walk in cooler. Ants are coming in through the loose caulking by the ceiling. Maintenance came out yesterday to spray. CDI - PIC placed another work order to have them spray. All food has been removed and the rack will be taken outside to spray off. Nothing will be stored there until the problem is fixed.

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 boxes of Styrofoam trays on the floor in the dining area.

7-201.11 Store toxic materials to avoid contamination. -P observed sanitizer bucket and window cleaner stored on drainboard of prep sink. CDI by relocating to safe area.

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

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. observed heavy dust build-up on fans at dish machine.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed sanitizer at 3 comp sink and several sanitizer buckets that was less than 150 ppm. CDI- Worker had been incrorrectly diluting quat sanitizer. CDI- Sanitizer re-made to proper strength 200-400 ppm.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed pans of baked chicken on service line hot holding at 122, observed pans of chicken warmed at the same time in two different hot boxes also at 122 degrees. CDI- Chicken reheated to 165 min for proper hot holding.

3-101.11 P Food shall be safe for consumption, unadulterated and honestly presented. PIC discovered mozzarella cheese in walk in that had begun to mold. CDI- PIC voluntarily disposed of cheese. Items not required to be date marked should follow manufacturer guidance for shelf life.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed chicken sandwiches hot holding in hot hold cabinet at 124. Sandwiches that lose temperature below 135 as they are assembled, will need to be reheated before hot holding. CDI- Chicken patties reheated to 190.

3-501.19 Provide and follow written procedures for foods held using Time as a Public Health Control (TPHC). -P/Pf Observed containers of lettuce for sandwich set ups at 54 degrees, lettuce was cooling in fridge to be placed on TPHC for immediate service. Lettuce must be chilled to 41 before being held with TPHC. CDI- PIC chilled lettuce to 41 in walk in cooler, before placing them on service line with TPHC.

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 lettuce chilling in fridge witih tight lids, did not meet proper cooling temp of 41 before they were top be used for TPHC. CDI- Lettuce vented and rapidly chilled in walk in cooler to 41 degrees.

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 diced tomatoes in walk in cooler date marked for 10 days ago. Date mark required foods are allowed 7 day shelf life max. CDI- Tomatoes disposed of.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed 3 pans of chicken sandwiches in hot hold cabinet at 126-133. CDI- Sandwiches reheated. Be sure foods that may lose temperature during prep are reheated for proper hot holding.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed presence of ants in storage areas in front of walk ins. Have pest problem treated.

5-501.115 Maintain waste areas and enclosures clean. Observed refuse around dumpster area left by someone littering the area. Have dumpster area cleaned.

3-101.11 P Food shall be safe for consumption, unadulterated and honestly presented. Observed hummus in walk in cooler that was past manufactor's expiration date by 14 days. CDI- Hummus disposed of.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed a few pans of fish sandwiches on service line and in two hot hold cabinets that were 126-131. Appears sandwiches lost temperature during prep and were not reheated to proper hot holding temperature. CDI- Out of temp foods reheated to proper temperature for hot holding.

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 salads held with TPHC that times removed from cold holding were not being recorded per TPHC procedure. CDI- Times recorded, left over salads to be disposed of per TPHC procedure.

6-501.14 Maintain ventilation system clean. Observed ceiling vents above dish machine clogged with dust build up, needing cleaning.

3-301.11(C ) Minimize bare hand contact with exposed food that is not in ready-to-eat form.-Pf Observed employee handling block of american cheese with bare hands. CDI- Employee corrected, cheese disposed of.

4-501.114 Maintain sanitizer at correct concentrations. -P Observed soap water placed in bucket for sanitizer, employees could mistake it as sanitizer and not properly sanitize surfaces. CDI- Bucket changed and filled with proper strength sanitizer.

3-305.11 Protect food from sources of contamination. Observed packaged turkey thawing in middle compartment of 3 comp sink with compartment of dirty dishes on one side and compartment of sanitizer on other side of thawing food. Recommend using food prep sink for all food prep to prevent possible contamination with dirty dishes and dish washing chemicals. If need to use 3 comp sink for food prep, keep sink area clear of all dishes and chemicals until food prep is finished, food is removed and sinks are properly washed and sanitized. CDI- Packaged turkey moved to food prep sink. 6-404.11 Segregation and Location-Distressed Merchandise - PF Observed speed rack of thawed egg patties and breakfast sandwiches that was being stored for 3 days that PIC said was not fit for service. Need to label food to indicate it is not for service, until it can be properly disposed of so food will not be accidentally served. CDI- Food disposed of.

6-501.11 Maintain floors, walls, and ceilings in good repair. Observed FRP separating from wall, missing baseboard tile, and some damaged floor tiles in the storage room in front of walk ins. Needs repair