LEBANON ROAD ELEMENTARY

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 shredded mozzarella cheese in the WIC in a secondary metal container dated for 3/30/26. When asked about the cheese the PIC stated that they were following the cheese package for the use by date. EHS explained to the PIC that mozzarella cheese is a non-date mark exempt cheese and is subject to 7-day date marking once opened from the original package. PIC understood. -CDI- PIC voluntarily discarded the mozzarella cheese. 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 PIC go through the inspection with the EHS with no head covering or hair restraint ensure that all food employees are wearing a hair restraint.

4-501.11 Maintain equipment in good repair. Observed the high temp dish machine present in the facility not functioning. There is a service technician present at the school and has been working on the machine since before the EHSs arrival. The technician stated that the dish machines high temp function is working, however the dish machines conveyor belt is not operating correctly. EHS will make a return visit to ensure that the dish machine is working properly once fixed. EHS also notes that there is a buildup of ice on the floor of the WIF, it appears that there may be a small leak in the condenser or piping. Ensure that ice accumulation is removed and that the WIF is maintained in good repair.

6-301.11 Provide soap for handwashing at each handsink. - Pf. Observed no soap available for hand sink located at dish pit. CDI - PIC replenished soap in this area. -1-

3-501.16(A)(2) Maintain TCS foods in cold holding at 41 F or less. - P. Observed chocolate milk temping at 43 F in the milk box. CDI - PIC instructed food handler to discard milk. -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 Safe Food Temperatures https://youtu.be/tXP09IK-1TQ.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41 F or less. - P. Observed flat sheet pans (2x) holding yogurt bags registering between 41-45 F degrees. Products were placed inside of the reach-in unit around 8 AM for prep, according to PIC. CDI - Products transferred to the walk-in freezer and products decreased to 36-37 F after > 15 minutes. -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.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41 F or less. - P. Observed 2x containers holding large quantities of american cheese registering between 44-45 F degrees. Product was placed inside of the reach-in unit an hour prior to inspection during prep, according to PIC. CDI - American cheese transferred to the walk-in freezer and products decreased to 34-37 F after > 20 minutes. -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.

4-602.11(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 soiled blade at table mounted can opener. Equipment not used today. CDI - PIC relocated utensil to dish machine 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.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed metal food containers wet stacked at utensil shelving unit. CDI - Utensils separated to allow air drying. -0.5-

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 cheese cooling in tightly covered container in walk in cooler. Cooling temperature 1 of cheese was 56 degrees F at 10:27am. At 10:54am cheese was at 54 degrees F. Cooling calculation indicated method not effective to reach cooling parameters. CDI, cover removed and cheese relocated to walk in freezer to rapidly cool.

4-203.11(B) Food thermometers shall be accurate to +/- 2 degrees Fahrenheit.-Pf For information on how to properly calibrate a thermometer please visit: http://meck.co/FoodSafety or view our training video at the following weblink: https://youtu.be/IxXix712KkI. Observed 1 food thermometer not accurate to + or - 2 degrees F. CDI, thermometer removed from use.

2-301.14 (F) Wash hands during food preparation, as often as necessary to remove soil and contamination, and to prevent cross contamination when changing tasks. -P - Observed food employee walk from outside through back door back to food preparation area, remove gloves and put on new gloves when changing tasks and proceed to handle clean equipment without washing their hands between glove changes. CDI by instruction. Ensure employees wash hands when changing tasks between glove changes.

3-202.15 Food packaging must be in good condition, intact and protect the food inside. Pf - Observed dented can of salsa. CDI, PIC removed can from use at dry storage shelf.

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 salt shaker not labeled.

5-501.114 Drains in dumpsters and waste containers shall have drain plugs in place. Observed damaged drain plug at outdoor dumpster.

General Comment: 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 - PIC stated they were aware of requirement effective October 1st, 2021 and the max / min read thermometer was ordered for facility but has not yet arrived at facility. CDI by instruction. Ensure max / min thermometer available by next inspection.

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 2 food employees turn faucet off with their bare hands after handwashing. CDI by instruction.

6-501.19 Closing Toilet Room Doors - C - Observed restroom door left open when not in use.

6-403.11 Designated Areas-Employee Accommodations for eating / drinking/smoking - C - Observed half and half that was personal food according to staff located over food for consumer in walk in cooler.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Bottle of sanitizer being stored in handsink upon entry of facility. CDI. Bottle moved.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Back handsink near dish machine blocked by large trash can. CDI. Trash can moved.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Lid observed open on cardboard dumpster.

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 dented can in dry storage with intact cans. CDI - PIC voluntarily discarded. -1-

4-502.13 Single-use and single-service articles may not be reused. Observed cardboard box reused today for snack packs of yogurt and other food items in walk in cooler. -.5-

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed lids open on dumpsters today. -0-

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 TPHC time for 10:00, 10:05 on foods at 9:55A and staff is eating lunch. CDI - PIC instructed staff not to place advanced times on TPHC board. -1-

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 Observed food employee using plastic cups without a handle to dispense granola. CDI - PIC instructed food employee to use scoop with handle. -1.5-

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet nested serving trays at the serving line near milk case. -0-

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed overly full cardboard dumpster with lid propped up by contents. -0-

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed generic spray bottle of chemical with labeling for deodorizer, sanitizer and

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed food employee cutting cantaloupe on drain board of dish machine at beginning of inspection. Observed bread stored on rolling riser at 4 inches off floor. -1- REPEAT

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 no time on TPHC board for Caesar salads at the beginning of inspection. PIC stated time began at 10:15 AM. Food employee handling time placed 10:25 on TPHC board. CDI - PIC stated time on board was correct and reminded to palce time on TPHC board when foods placed on time, per procedure. -1-

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed opened box of food on the floor in walk in freezer. -0-

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed buildup on the cooling fans near the 2-comp sink. -0-

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed baked chicken and hamburgers hot holding below 135F in a hot box and on a serving line (see chart). CDI- hamburgers were placed on TPHC board with start time and will be discarded if not sold within 4 hours; baked chicken was reheated to above 165F (see chart).

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed 2 unlabeled soap detergent containers. CDI- labels added to containers.

3-501.13 Use approved thawing methods. Observed packaged pizzas for the ASEP program being thawed at room temperature while the food was above 45F (see chart). Pizzas were relocated to the walk in cooler.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed cleaned metal food containers stacked while wet.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed hot dogs hot holding in the hot box below 135F (see chart). CDI- instructed PIC to reheat hot dogs to above 165F.

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 PIC indicated food items stored in the open air cooler such as salads, salsa cups, and sandwich lettuce ingredients will be placed back into the cooler for another day if not used. The facility was also using the TPHC board for these items. CDI- instructed PIC that these items must be discarded if not sold within 4 hours.

5-205.15 Maintain a plumbing system in good repair. Observed a detached faucet knob at the hand sink nearest the dish machine.

4-703.11 Hot Water and Chemical-Methods - P Ensure surface temperatures of sanitized equipment and utensils reach 160F if sanitized by use of hot water. Observed the dish machine reaching a maximum surface temperature of digital thermometer probe of 157.5 after multiple pass through. Also observed the thermo label achieve no color change after multiple pass through. VR within 10 days. Facility switched to single-use trays and are sanitizing equipment/utensils in 3 compartment sink.

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 no times written for salad items being held using TPHC. CDI- time board was filled out 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 3 food buckets stored on the floor in the walk in cooler.

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 minor dust accumulation on the back side of a wall mounted fan near the dish 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 damaged / missing floor tiles at the walk in freezer door thresh hold. PIC indicated the floor is scheduled to be fixed in the coming weeks.

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 Pan of lettuce cooling while tighlty wrapped in walk in cooler. CDI - Vented to allow cooling.

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. Broken floor tiles at threshold of walk in freezer door. Repair.

2-103.11(B) The PIC must ensure that persons unnecessary to the facility operation are not allowed in the food prep area, food storage area, or ware washing area where food and equipment may be exposed to contamination. Observed a school staff member come into kitchen and scoop ice from ice machine into drink pitcher. CDI - Verbal correction. Further violations will result in point deduction. Hair retraints must be worn by anyone in the kitchen.

6-202.15 Protect outer openings of establishment from insect or rodent entry. Large gap under screen door at back of kitchen. CDI - Solid door closed for today; recommend to have weather stripping installed at bottom of screen door.

3-307.11 Protect food from contamination sources not specifically noted by code. Boxes of juice stored on chemical table next to unopened boxes of chemicals. CDI - PIC relocated juice to proper location.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Wet wiping cloths stored on counter top. CDI - Relocated to laundry bin.

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. Broken floor tiles at threshold of walk in freezer door. Repair. PIC has indicated that this will be repaired over the summer break. 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. Dust on AC vent above clean dishes and on hood system. Clean all.

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 Two unopened bags of shredded cheese in walk in cooler dated "expires 11 07 2015". CDI - Both bags discarded today. Encouraged PIC to contact his supervisor and make staff aware that they need to check dates on this product at receiving.

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. Tiles broken/missing at threshold of walk in freezer. Repair. PIC indicated that repairs are scheduled but must wait until school is out as the cooler will have to be turned off to allow the grout to cure properly.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed a couple of wet wiping cloths stored on counters. CDI - Relocated to into sanitizing solution.

4-501.11 Maintain equipment in good repair. Observed some oxidation on wire shelving used to store spices in dry goods area. Repaint or replace. Also, the dish machine is taking a long time to come up to temp; staff had to run empty trays through for nearly 10 minutes before machine was properly sanitizing. This could be due to a failing booster heater. Failer to reach minimum rinse temperature of 180F will result in a violation and point deduction. 4-502.11(A) Maintain utensils in good repair. A few plastic serviing trays beginning to chip on corners. Discarded.

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. Floor tiles damaged/missing on threshold of walk in freezer door. Repair.

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 Trays of salads cooling in walk in freezer with lids on and stacked directly on top of one another. CDI - Salads remaining above 41F unstacked and lids opened to finish cooling. Salads below 41F removed and placed on TPHC.

4-501.11 Maintain equipment in good repair. Observed some oxidation on wire shelving used to store spices in dry goods area. Repaint or replace. Also, the dish machine is taking a long time to come up to temp; staff had to run empty trays through for nearly 10 minutes before machine was properly sanitizing. This could be due to a failing booster heater. Failer to reach minimum rinse temperature of 180F will result in a violation and point deduction. 4-502.11(A) Maintain utensils in good repair. A few plastic serviing trays beginning to chip on corners. Discarded.

3-301.11 Preventing Contamination from Hands - P,PF-Observed employee touching lettuce with bare hand-CDI-Lettuce thrown out

3-302.11 Packaged and Unpackaged Food-Separation, Packaging, and Segregation - P-Observed clean tomatoes, cucumbers and carrots stored on drainboard where employee drinks are stored-CDI-All items were removed and placed on prep table

4-703.11 Hot Water and Chemical-Methods - P-Observed dishmachine not sanitizing at the proper temperature-CDI-Repairman came to correct. All utensils will be sanitized in 3 comp sink until proper temp is corrected

4-101.11 Characteristics-Materials for Construction and Repair - P-Observed cracked gasket on two door reachin behind serving line

4-602.13 Nonfood Contact Surfaces - C-Observed mold on gaskets of 2 door reachin freezer

5-501.113 Covering Receptacles - C-Observed lid on recyclabel unit not closed. Recommend replacing both trash and recyclable units due to lids being bent.

4-202.18 Ventilation Hood Systems, Filters - C-Clean filters on hood system 6-303.11 Intensity-Lighting - C-At least 10ft candles of lighting needed in the walkins and 50ft candles in all prep areas

4-602.11 Equipment Food-Contact Surfaces and Utensils-Frequency - P. All in use utensils shall be washed and sanitizied every four hours. PIC stated that the ice scoop for the ice machine was sanitized every afternoon. CDI by instruction.

3-305.11 Food Storage-Preventing Contamination from the Premises - C. All foods shall be stored 6 inches off the floor. Observed a box of oranges and a box of apples on the floor of the walk in cooler. CDI- apples and oranges were moved to adjacent shelves.

6-403.11 Designated Areas-Employee Accommodations for eating / drinking/smoking - C. All employee personal belongings shall be stored in a designated area. Observed an employee's purse on the steamer. CDI- employee's purse was moved to a designated area.

All handwashing sinks shall be used for handwashing only. Observed wiping cloths in the handwashing sink by the dish washer. CDI- wiping cloths were removed from the sink.

All self service food items with two or more ingredients shall be labeled with a list of ingredients. Observed self-service salads without a list of ingredients. CDI by instruction.

A thin probed metal stemmed thermometer shall be used for taking the temperature of thin massed foods. Observed no thermometer present for taking the temperature of thin massed foods. CDI by instruction.