HORNETS NEST ELEMENTARY LUNCH

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed tray of hamburgers in HH box measuring 124F-127. PIC stated that the hamburgers were reheated 45 mins prior and reached 155F. CDI: PIC reheated hamburgers to reach 165F. 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 a few cups of watermelon in grab n go unit measuring 43F. Observed marinara sauce in RIC measuring 44F. PIC stated that the watermelon was pulled from the cooler 30 minutes prior and the marinara has not left refrigeration since yesterday. CDI: PIC voluntarily discarded marinara and took watermelon to WIC to quickly cool. EHS observed watermelon reach below 41F by end of 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 .

3-202.15 Food packaging must be in good condition, intact and protect the food inside. Pf Observed one dented can in dry storage. CDI - Item was removed to be returned to the supplier.

3-302.11 (A)(4) Except when the food is being cooled, store food in packages, covered containers, or wrappings. Observed a tray of green beans in the reach-in freezer without a lid.

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). 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 a pan of green beans in the reach-in freezer without a date mark. Manager stated that it was from a can opened yesterday. CDI - Item was voluntarily discarded.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed one employee preparing food without a hair restraint.

4-501.11 Maintain equipment in good repair. Observed a broken reach-in freezer in the dry storage area.

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 food and other debris on top of the dish machine.

3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 41F within 4 hours. -P- *Observed - bag of string cheeses from yesterday stored in WIC above 41F, see temp chart for details. *CDI - PIC voluntarily discarded item. For more information, please visit: www.meckncgov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Cooling Food Safely https://www.youtube.com/watch?v=P6x8b1ZVOxU .

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 - tightly closed plastic bag containing string cheeses, the string cheeses in the middle had a temperature of 46F, This item was from yesterday and stored in a tightly sealed bag causing cheese to not cool properly. *CDI - PIC voluntarily discarded item. 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 dumpsters with damaged drain plugs, not fully plugged with damage in this area. REPEAT. Note: points left at half, PIC has placed work order is just waiting on dumpster plug replacement.

6-202.15 Protect outer openings of establishment from insect or rodent entry. EHS observed back door with minor damage at bottom near door sweep, EHS observed that there are areas at the bottom of the door where pests can be entering. Fully seal the back door to ensure pests cannot enter. 6-501.112 Remove dead or trapped birds, insects, rodents, and other pests. Observed multiple pest traps in facility, specifically in dry storage area and under the dish pit area. EHS observed that there were dead pests in traps, multiple dead pests in multiple traps, need to be removed from traps. EHS discussed pest control service with PIC, found that CMS facilities/services is coming and setting traps/spraying exterior of building, may need to increase frequency to avoid pests.

6-404.11 Designate a separate area for items that are not for use and are being held for credit, such as dented cans or recalled products. -Pf Observed a couple of dented cans mixed in with retail product at dry storage area.

5-501.114 Drains in dumpsters and waste containers shall have drain plugs in place. Observed dumpsters with damaged drain plugs, not fully plugged with damage in this area.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed 2x chemical bottles with no label at chemical storage, one was a sanitizer bottle and the other was a glass cleaner, according to PIC. CDI- bottles labeled during inspection.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed packages of rolls and bread stored on shelving that is broken, is on floor and not 6 inches above the floor. PIC is aware of this, has put in work order for this to be fixed.

4-501.11 Maintain equipment in good repair. Observed broken shelving in walk in cooler, not able to keep food 6 inches above floor in current state.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Tested bucket of sanitizer with wiping clothes in it. Tested at 0 ppm. CDI bucket was refilled and measured at 300 ppm. Repeat

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed half pan of hamburgers on steam table at 113F. PIC stated they were put out 30 min ago. CDI PIC reheated burgers in oven. 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 .

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wet wiping cloth in prep sink. CDI PIC removed cloth. REPEAT

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 missing floor tile near ice machine causing standing water. PIC will but in a work order.

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 commingled with school food in WIC and above mixed vegetables in reach in warmer. CDI PIC removed employee food.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -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 milks in the milk box at the front serving line temperature above 41F. VERIFICATION NEEDED within 3 days (12/11/2022) to ensure milks keep cold at 41F or below. -1.5 pts-

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wiping cloth half way submerged in the sanitizer bucket. Need to be fully submerged in the bucket when not in used. CDI- PIC corrected the issue. -0 pts-

4-501.11 Maintain equipment in good repair. Observed milk box, refrigerator, where milks were held to serve children has ambient temperature of 57F - 59F. The thermometer inside the fridge says 49F. PIC will put in work order to have to unit look at. -0.5 pts-

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 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 Cooling Food Safely https://youtu.be/P6x8b1ZVOxU . Observed watermelon cooling in the reach in at 46 F. PIC had watermelon cups moved into WIC to cool more rapidly. EHS checked temperature 30 minutes later and watermelon was at 50 F. CDI - EHS asked PIC to remove lids from cups and put cups into freezer.

6-404.11 Designate a separate area for items that are not for use and are being held for credit, such as dented cans or recalled products. -Pf. Observed a dented can of beans with good cans on a shelf. CDI - PIC pulled can from shelf and placed it in the appropriate location.

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 500-600PPM in the sanitizer buckets. PIC said they were there since 7am. CDI-PIC diluted to 400PPM

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 a 2 cheese burgers below 135F in the hotbox. CDI-Food employee took out and discarded pan and remade. PIC suggested it could've been the plastic wrap was blocking the heating fan making it hard to hold temperature. PIC added a tray to block the plastic wrap from blocking fan.

3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. For more information on food storage order please visit: http://meck.co/FoodSafety Observed unwashed apples over RTE strawberries, and mac and cheese. CDI-PIC moved unwashed to the bottom shelf

3-403.11 (C), (D) Reheat commercially processed, ready-to-eat food to 135F within 2 hours if food is to be hot held until service. -P Observed corn/bean mix being reheated, no temp taken and about to be put into a hot holding box below 135F. CDI-PIC heated thoroughly to 145F after 15mins. No points taken this time but a discussion was had about reheating.

4-501.15 Operate a warewashing machine in accordance with the data plate. Observed dishwasher not working. PIC has put in a ticket since 1/19 and they are following up on the status. They are 3-comp sink. VR REQUIRED 2/13/2022

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 facility with vomit clean up poster but no the plan. CDI-EHS sent info over. No points taken today due to this being the first inspection since the adoption of the 2017 FC.

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 high temp thermometer on site. No points taken today due to this being the first inspection since the 2017 FC adoption. CDI-EHS sent an email with the information.

NO POINTS DEDUCTED 3-403.11 Reheat all TCS foods to 165F within 2 hours if food is to be hot held until service. -P Observed fried chicken reheated and placed on holding steam table for service; observed some chicken measuring below 165F (113F). CDI chicken discarded by management; education given to staff.

4-501.11 Maintain equipment in good repair. Observed hot holding unit (hot box) not functioning properly; setting set to 170F and holding at 113F and gauge reading 133F. Maintenance / work order placed during inspection, other units available for use until repair can be made.

NO POINTS DEDUCTED 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 water damaged ceiling tiles inside cafeteria dining area in need of repair / replacing.

4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods. -Pf Observed thermometers in use to have a thick probe instead of thin probe. Thin probe thermometers are needed to ensure accurate temperature of thin foods. CDI-thin probe thermometer provided by PIC.

4-501.12 Cutting Surfaces - C Observed cutting boards to have small indention and scrapes on them that do not allow them to be smooth. 4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized.

5-501.15 Outside Receptacles - C Observed debris (card board boxes, bottles, small pieces of litter) around the trash dumpster and recycling bins.

6-403.11 Designated Areas-Employee Accommodations for eating / drinking/smoking - C. Observed employee food stored in same place as customer food. CDI, PIC removed it.

3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P: Gloved employee opening doors to holding equipment, then handling RTE pizza. CDI- education, PIC directed employee to make glove changes or use utensils for dispensing pizza.

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: Turkey dated 2/26. CDI- PIC discarded voluntarily.

4-501.11 Maintain equipment in good repair. Observed milk box not working during the time of the inspection. PIC stated that a work order had been placed to have box repaired. All milk moved to the walk in cooler to maintain temperature. Milked temped a 40F.

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 wall damage in the employee restroom area.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed quat sanitizer buckets not labeled. CDI - PIC labeled buckets.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed dead roaches in pest traps. Facility has routine visit once a month where pest control technician arrive on site to take care of pests. EHS advised to continue pest control.

3-501.17(B) Commercially Prepared and Packaged Time/Temperature Control for Safety (TCS) food shall be date marked at the time the original container is opened in a food establishment and the food is held for more than 24 hours. -Pf Observed turkey with a date of 5.14.18. PIC states that product has been frozen and thawed out again. EHS observed no frozen date or thawed date. Advised to discard product. CDI - educated that if frozen and thawed, then product shall have those dates to keep cold holding time organized.

4-301.11 Provide equipment in number and capacity so that cooling, heating, and holding temperatures are achieved. -Pf REPEAT VIOLATION. Observed US FOODS delivery on the floor upon arrival. Facility has to situate the speed racks and re-arrange items in the walkin cooler in order to put food away.

4-501.11 Maintain equipment in good repair. Observed one light bulb out in the hood. Advised to provide new light bulb to the hood.

4-601.11(C )/4-602.13 Non Food-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Non food contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil or residue. Observed build up on the walkin cooler gasket. Advised to keep gaskets clean.

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 tile in disrepair at the floor joint of the walkin cooler. Advised to repair.

2-301.14 Wash hands after handling soiled equipment or utensils and before food preparation, handling clean equipment and utensils and unwrapped single-use/single-service articles. -P Observed an employee leave restroom, clock in and begin to handle foods without washing hands. Ensure hands are washed after leaving restroom even if washed in restroom sink as employee has to handle door knob. 2-301.12. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 15 secs, rinse, and dry without recontaminating hands. -P Observed employee wash hands for less than 15 seconds after returning to kitchen from eating lunch. Ensure all employees follow proper cleaning procedure for washing hands.

4-301.11 Provide equipment in number and capacity so that cooling, heating, and holding temperatures are achieved. -Pf Observed a large amount of boxes from delivery this morning. In order to accomodate boxes, facility had to remove speed racks with TCS foods which sat out at room temperature until boxes could be arranged in walk in cooler. Observed TCS foods above 45F while employees were putting away delivery. PIC states that deliveries are increasing to twice a week. CDI-TCS foods were placed back into walk in cooler as soon as possible.

4-602.11 Clean the equipment and utensils used with TCS foods as required to avoid contamination. -P Observed pink and black debris collecting on inside surfaces of ice machine.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed unit in walk-in cooler frozen. Walk-in cooler holding at 52F. Observed two pans of cheese above 45F in walk-in cooler. Observed several trays of salads that had been in walk-in cooler above 45F, salads cooling in reach-in at 55F-57F. CDI cheese voluntarily discarded. Salads placed in reach-in freezer to rapidly cool. VERIFICATION REQUIRED. MAINTENANCE TECHNICIAN ON SITE.

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 several trays of salads and lettuce/tomato packages in reach-in cooler prepared at 7:30am at 55F-57F. CDI salads placed in reach-in freezer to rapidly cool.

3-305.11 Food Storage-Preventing Contamination from the Premises - C Observed condenser frozen/leaking in walk-in and water collecting on top of two containers of cheese. CDI cheese voluntarily discarded.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed chicken patties, salads and sandwiches in holding above 45F. See temperature chart for temperature observations. CDI chicken patties placed in oven/others placed in walk-in cooler until ready to place in oven. Salads and sandwiches placed in walk-in cooler, uncovered to rapidly cool. Salads and sandwiches must cool in unit that has capacity to cool.

7-201.11 Store toxic materials to avoid contamination. -P Observed sanitizer bucket stored on prep surface during active prep. CDI sanitizer relcoated to approved location.

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 salads and sandwiches holding in unit at 57F. Employee stated salads had been placed in unit 2 hours prior. Unit holding at 42-45F. CDI salads and sandwiches placed in walk-in cooler to rapidly cool.

3-501.13 Use approved thawing methods. Observed chicken patties thawing in bag on cart holding out of temperature control. CDI bag placed in walk-in cooler unit employee is ready to tray chicken patties.

4-501.112(A)(2) Provide a minimum of 180F rinse water for sanitization when using the dish machine. -Pf Observed dish machine not reaching 180F. CDI facility switched to single service articles. Emergency work order placed. VERIFICATION REQUIRED.

4-501.11 Maintain equipment in good repair. Observed gasket in disrepair on walk-in freezer.

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 peeling paint on wall behind dish machine. 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 microbial growth on wall behind dish machine.

(REPEAT) 4-903.11 Store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor. Observed equipment and storage on shelving that is stored directly on floor that is stationary and can not be moved to facilitate cleaning.

(REPEAT) 4-903.11 Store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor. Observed equipment and storage on shelving that is stored directly on floor that is stationary and can not be moved to facilitate cleaning.

4-903.11 Store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor. Observed equipment and storage on shelving that is stored directly on floor that is stationary and can not be moved to facilitate cleaning.

NO POINTS DEDUCTED 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 cleaning issues to PHYSICAL FACILITIES. (flooring in dry storage room)

4-501.11 Maintain equipment in good repair. Observed leak at sanitizer sink at 3 comp sink setup in need of repair. Observed rinse temp gauge not functioning properly in need of calibrating.

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 salads being cooled in closed plastic containers at 54 F. CDI- containers opened

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

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed employee beverages stored with food items in upright freezer. CDI by removing from freezer.

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 single-service trays stored on floor in storage room. PIC stated that delivery was made earlier in morning.

4-501.114 Maintain sanitizer at correct concentrations. -P Observed sanitizer in 3 compartment sink testing at 100 ppm QAC, observed sanitizer in wiping cloth bucket testing at 0-100ppm. Maintain QAC sanitizer at 200-400 ppm per manufactuers label on QAC product. CDI by discarding and refilling sanitizer buckets and sink compartment.

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/PfObserved TPHC board without times recorded. CDI by recording times.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed 2 metal pans on the drying rack with dried food debris. Observed light build up on slicer handle. CDI by wash, rinse, sanitize.

3-304.12 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. Observed ice scoops stored unprotected in dining room. CDI by covering with plastic wrap.

3-501.16 (A)(1) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding- Maintain all hot held TCS foods at 135F or above. Observed chicken wings stored on service line hot hold < 135F. CDI by removing and discarding voluntarily.

3-602.11 Food Labels- Packaged food items offered as grab n go on service line may be subject to Food Code labeling requirements. More detail will be made available at a later date. Observed salads packaged without label and offered as grab n go.

3-304.12 In-Use Utensils, Between-Use Storage- Store all in use utensils in a manner that prevents possible contamination. Observed ice scoops in dining room stored uncovered. CDI by covering with plastic wrap on containers.

4-601.11 (A) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils- All utensils must be cleaned to sight and touch. Observed food debris on metal pans and trays stored as clean. CDI by returning utensils to wash.4-501.114 Manual and Mechanical Warewashing Equipment, Chemical Sanitization-Temperature, pH, Concentration and Hardness- Maintain wiping cloth bucket sanitizer at 200-400ppm as required by manufactuers recommended directions on product. Observed sanitizer testing at 100ppm in buckets. CDI by adding more sanitizer concentrate.

3-601.11 Standards of Identity- Observed salads offered as grab n go in display cooler. Health Dept. and CMS are addressing possible labeling requirements for grab and go food items.

3-501.19 Time as a Public Health Control- Ensure that TPHC approvals are being followed. Salads put out for service must be discarded at the end of 4 hours. CDI by instruction with PIC.