HUNTERSVILLE ELEMENTARY LUNCHR

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 single use lunch trays stored on edge of table within reach of students being served. EHS discussed location of storage of these items to ensure potential contamination does not occur.

4-501.11 Maintain equipment in good repair. Observed two fridge units currently not in use due to needing repair or replacement.

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 two fans located above prep areas, clean equipment and food transport areas needing cleaning due to dust accumulation. Increase cleaning frequency.

2-103.11(B) Persons unnecessary to the establishment shall not enter the kitchen. -Pf Observed a custodian enter the kitchen to wash his phone case. CDI - Employee was educated and will no longer entire the kitchen.

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed a custodian enter the kitchen and wash his phone case off in a hand sink. CDI - Employee was educated and will no longer enter the kitchen.

5-501.17 Provide a covered waste bin in female restrooms. Observed no covered trash can in the employee restroom.

4-703.11(B) After being cleaned in a mechanical dish machine, equipment food-contact surfaces and utensils shall be sanitized in the dish machine by achieving a utensil surface temperature of 160F as measured by a max/min thermometer.-P. - Observed the dishwasher only reaching a maximum rinse temperature of 150F after 5-10 cycles. PIC stated she had bee having issues with the machine as of Monday of this week and had put in a work order at that time. PIC has not heard back for a repair time as of 10/17. PIC is already preforming the temporary solution of using the dish machine for the wash and rinse cycles and sanitizing the dishes in the 3 compartment sink. 3 day VR to observe continued compliance on the temporary solution and/or repair to the dish machine. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training video at the following weblink: Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 .

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P - Observed 3 trays of cheese dippers to be hot holding in the front counter hotbox at temperature of 90-99F at the time of the inspection. PIC stated only having reheated them within the hour. CDI - PIC added the cheese dippers to the TPHC board for the day. PIC to monitor hotbox temperatures going forward to ensure the unit is working properly. 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(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed metal insert pans stored as clean soiled with stickers/sticker residue. CDI: PIC sent to be W/R/S.

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 cheese sticks and chicken in the hot box holding below 135F. CDI- Items reheated for hot holding.

4-702.11 Utensils and food contact surfaces of equipment shall be sanitized before use, after cleaning.-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 , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 . Observed sanitizer in the 3-compartment sink at 100 ppm of quat (actively washing during inspection) CDI - PIC remade the sanitizer and it is now at 200 ppm.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed sweet potato fries in hot holding cabinet at 123F. CDI - PIC reheat to at least 165F. 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 .

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed cooked veggie pinwheel sitting on top of the steam table, not under temperature control. CDI- PIC stated these are also on time and she placed the food on the TPHC board. 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 .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed sliced cheese on the front service counter at ambient air. PIC stated the cheese was removed from temperature control at 1020AM. CDI - PIC Food is on TPHC however is not on the current TPHC procedures, PIC added to the TPHC board. 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

3-501.19 (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 a couple TCS foods out of the temperature control: sliced cheese and veggie pinwheels. Discussed with the PIC that if they decide to place this TCS foods on time then these foods shall be added to the current TPHC procedures. CDI- added the sliced cheese and veggie pinwheel to the current TPHC procedures. TPHC procedure template may be found at: http://meck.co/FoodSafety

2-301.14 (E) Wash hands after handling soiled equipment or utensils. -P Observed food handler cleaning utensils and then putting on new gloves without washing their hands. CDI - PIC provided education to the food handler and they rewashed their hands.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed sanitizer in sanitizing bucket at cookline at 100 ppm of quat. CDI - sanitizer bucket remade and is now at 200 ppm of quat.

4-501.112(A)(2) Provide a minimum of 180F rinse water for sanitization when using the dish machine. -Pf Observed the heat sanitizing dishmachine only reaching 158 at the final rinse. PIC will contact maintenance to repair. Warewashing sink already set up for washing equipment and utensils. Food is service on single service trays and singe service utensils are provided to students. Verification visit required to ensure compliance.

4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed ice machine with slight pink build-up on the corner of the flap.

3-701.11 Discarding or Reconditioning Unsafe, Adulterated, or Contaminated Food - P Observed 1 container of pickles and 1 container of ranch with black build-up on the outside in the WIC. CDI-PIC voluntarily discarded and said that was on the discard list. PIC did not sign due to Covid protocols

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P - Observed 3 trays of potato wedges holding below 135F in the hot hold cabinet. CDI - trays were reheated to at least 165F; see temperature chart.

General comment 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 diced tomatoes cooling while covered with a lid in the walk in cooler. CDI - item was uncovered to facilitate cooling; see temperature chart.

7-208.11 Store labeled, first aid supplies to prevent contamination.-P. Observed two first aid kits and spray bottle of first aid spray stored on shelf above clean drainboard at 3 compartment sink. CDI - PIC relocated kits and spray.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed dusty build up on fan guards on three fans in kitchen, two of which were operating.

4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed build up on inside of ice machine on side wall and shield. Increase cleaning frequency.

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 out on TPHC and not marked on TPHC board with beginning and discard times. CDI-times written. REPEAT.

3-501.13 Use approved thawing methods. Observed corn dogs thawing on counter at room temperature.

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 caesar salads on TPHC and not cooled to 41F according to written procedures. CDI-caesar salad stored in walk in cooler at 40F placed out on TPHC and others placed back into walk in cooler to rapidly chill.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed two pans of meatballs holding below 135F. CDI-reheated to 165F+.

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 an open bag of shredded lettuce from 3 days ago without a date label. CDI-lettuce voluntarily discarded.

7-207.11 Store labeled, employee medications to prevent contamination. -P Observed first aid burn spray stored over clean utensils on clean side drainboard of 3 compartment sink. CDI-PIC moved spray to office.

'3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed rags stored in quat sanitizer at 0ppm.

. 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 fans at dish pit area.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed large amount of re-usable trays with dried food debris and stored as clean. CDI-trays taken to be re-washed.

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. Cleaning needed underneath shelving in dry storage.

3-403.11 Reheat all TCS foods to 165F within 2 hours if food is to be hot held until service. -P After being cooked and cooled yesterday, observed baked potatoes not reheated to 165F for hot holding. CDI - placed baked potatoes back into the oven to reheat properly. Refer to temperature chart.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths, active stirring, or leave food uncovered to facilitate heat transfer. -Pf REPEAT VIOLATION. Observed salads ecnclosed in the plastic shell containers while cooling. CDI - educated about importance of proper cooling methods to reach the 41F for Child Nutrition TPHC form; opened up the plastic containers to allow heat transfer.

5-501.111 Keep storage areas and bins for waste in good repair. Observed refuse spilling out of waste receptacle; Outdoor receptacle not in good repair.

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be cleaned as often as necessary to keep them clean; Caution should be used to minimize food exposure. Observed one fan in dish pit with slight build up on the back side of the fan. <

3-501.18 Discard the food requiring date labels once time/temperature criteria has expired, if it is not been labeled, or if the label is incorrect. -P Observed hummus in the walkin cooler with the wrong date on the product. CDI - allowed to write the proper date on the product; product was labeled with mondays date 2.29.16.

7-201.11 Store toxic materials to avoid contamination. -P Observed sanitizer bucket on the prep table right next to the lettuce that is being prepared. CDI - educated food employee and PIC that sanitizer is not intended to be ingested and moved the sanitizer bucket to a more safe place away form lettuce; prevent lettuce from being contaminated.

< 3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths, active stirring, or leave food uncovered to facilitate heat transfer. -Pf Observed salads in the refrigerator out of temp; the salads were in closed plastic shells. CDI - put salads into walkin cooler and opened up the plastic shells to cool down.

3-304.14(B) Cloths in-use for wiping counters and other equipment shall be held between uses in a chemical sanitizer solution at the proper concentration. Observed that quat sanitizer buckets were at a low concentration, under 200 ppm. CDI - educated PIC that solution needs to be refilled more often to keep at proper concentration; educated PIC about a method on keeping concentration longer.

2-301.12. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 15 seconds, rinse, and dry without recontaminating hands.-P Observed food employee wash hands without soap. CDI - educated that soap is necessary for all handwashing procedures.

. 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 numerous containers (clam shell plastic) containing cut lettuce closed stored in stand up cooler cooling measuring 50-53 degrees F. CDI containers opened so cool air can move around products to quickly cool.

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. (floor in walk-in freezer).

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed a dried debris resembling shredded pieces of paper on the backs of all blue re-usable trays stored as clean. Trays were stacked within each other. CDI-facility switched to disposable trays and PIC called in work order for dish machine. Trays will be re-washed.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed a stink bug crawling on covered deli slicer. 6-501.112 Remove dead insects from control devices at a frequency that prevents their accumulation. Observed a couple sticky pads with dead insects in dry storage room.

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 underneath shelving in walk in cooler.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed a dead cockroach near drain of dish machine. Did not observe any live insects. Facility is on a monthly preventative spray from a licensed pest control company.

5-205.15 Maintain a plumbing system in good repair.-P Observed leak from hose bib near dish machine. PIC has called in work order to repair.

K•<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 around perimeter of kitchen and under shelving in dry storage.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed several live bugs in dry storage. PIC stated that facility is using sticky pads for pest control but will call and schedule pest control company to spray.

Sanitizer shall be at proper concentration. (4-501.114) Observed quat sanitizer to be below 150ppm in buckets and 3 compartment sink. Chemical dispenser was low on product. CDI-new chemical bucket opened and sink/buckets refilled to correct concentration.

Food packaged by facility shall be properly labeled. (3-602.11) Observed food packaged by facility such as salads and cookies without any labeling. CDI-Health Dept and CMS management addressing labeling deficiencies and procedure adjustments to gain compliance.

Non food contact surfaces shall be clean to sigth and touch. (4-602.13) Observed a strong odor and spilled milk in bottom of milk cooler. Clean.

Foods packaged for customer self service shall be properly labeled. No labeling on grab n go items such as salads, parfaits, etc. CDI-Health Dept and CMS management addressing labeling deficiencies and procedure adjustments to gain compliance.

Sanitizer buckets shall be stored off the floor. Observed a bucket of in use sanitizer stored on the floor near serving line.

Dead insects shall be removed from control devices and premises at a frequency that prevents their accumulation. Observed several sticky pads with accumulation of dead insects in dry storage. CDI-removed.