MALLARD CREEK ELEMENTARY

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed an alive roach in preparation aria. Insect was not contaminating any food item, single use or multi-use utensils. PIC killed and discarded roach. Increase pest control.

4-501.11 Maintain equipment in good repair. Observed steamer out of order. PIC stated maintenance left a note this morning stating steamer was “unsafe do not use”. PIC stated they will not be using until fixed. Repair/replace.

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 date marks missing on Caesar salads in RIC and 3 metal containers in WIF. -CDI- PIC voluntarily discarded items. -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 Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

3-304.14(E) Store sanitizer containers used for wet wiping cloths off the floor and to prevent contamination of food, equipment, and utensils. Observed bucket used to wet wiping cloths to clean table stored on floor at cash register area. -CDI- PIC relocated items. Due to students using wiping cloths to wipe down table, no chemicals are allowed to be stored in bucket. EHS educated PIC on ensuring that wiping cloths are maintained dry and replaced after one use, as they are not permitted to be stored in water that doesn’t contain sanitizer. PIC understood. -0-

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 dish machine not reaching 160F. PIC will use 3 comp sink to sanitize dishes. EHS checked sanitizer and it was 200ppm. Facility lets dishes sit in quat sanitizer for 30-45 seconds. EHS will come back within 3 days 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 sausage biscuit hot holding at 107F. CDI - Biscuits were reheated. 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 .

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee phone on prep table next to slicer.

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 covering on pipes lining the walls in the back of kitchen is very worn and has come off in some places. Needs repair.

2-103.11 (B) PERSONS unnecessary to the FOOD ESTABLISHMENT operation are not allowed in the FOOD preparation, FOOD storage, or WAREWASHING areas, except that brief visits and tours may be authorized by the PERSON IN CHARGE if steps are taken to ensure that exposed FOOD; clean EQUIPMENT, UTENSILS, and LINENS; and unwrapped SINGLE-SERVICE and SINGLE-USE ARTICLES are protected from contamination; Pf. Observed teacher come into kitchen and get ice from ice machine. PIC did not observe teacher in kitchen and states policy is that they should not be entering the kitchen. Kitchen staff did not interrupt or have teacher sent from kitchen. Teacher was carrying keys and personal beverage and dis wash hands and put on gloves to retrieve ice. CDI -PIC and EHS discussed proper procedures for “kitchen visits” . PIC discussed with staff and informed school principal that unauthorized staff are not to enter kitchen with out approval. No points taken due to discussion with PIC in proper procedures and PIC approved kitchen visits.

5-501.114 Drains in dumpsters and waste containers shall have drain plugs in place. Observed dumpster missing drain plug. PIC called supervisor to have one ordered.

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 For more information on date marking please visit: http://meck.co/FoodSafety. Observed pan of pasta with date of 12/4, PIC stated it was cooked yesterday and was to be discarded. CDI - PIC voluntarily discarded pasta.

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 facility does not have a max/min thermometer for testing hot water sanitizing dish machine. PIC stated CMS is having meetings today where schools will receive their thermometers.

5-501.114 Drains in dumpsters and waste containers shall have drain plugs in place. Observed dumpster missing drain plug. PIC called supervisor to have one ordered.

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 five trays of salads cooling in the reach in cooler with a temperature of 60F with the clam shell container tightly shit. Suggests that salad containers be left open for more air circulation in the walk in cooler. CDI- PIC moved trays of salads to a speed rack in the walk in cooler for more rapid cooling. *general comment*

4-501.11 Maintain equipment in good repair. Observed walk in freezer fan pipe with evidence of a leak, ice build up from pipe. PIC has called for repair.

4-203.12 Ambient air and water thermometers shall be accurate.-Pf Observed air thermometer for milk box reading 50 degrees, air temp on stem measured at 41. CDI- PIC placed an air thermometer in milk box to accurately measure temp.

3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P Observed raw unwashed produce stored above washed RTE carrots in walk in cooler. CDI- Unwashed produce stored below RTE food.

4-502.11(A) Maintain utensils in good repair. Observed a couple serving spoons with peeling plastic handles, need removal as they are no longer easily cleanable.

4-501.15 Warewashing Machines, Manufacturers’ Operating Instructions - C Observed dish machine digital display thermometer not consistently showing a 180 final rinse sanitizing temp, frequently only reaching 120-135 acc. to digital display. Personal thermometer and temperature test strips show machine is reaching prope sanitizing temperature. Have machine serviced as needed.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed non TCS marinara sauce that had been partially heated and was hot holding at 105. All heat treated plant foods should be treated as TCS foods and properly temperature controlled after heating. CDI- Marinara sauce rehated and properly hot held at 135.

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 pans of corn from 2 days ago and grilled chicken strips from yesterday lunch that were not date marked in walk in cooler. CDI- Foods date marked.1

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed sanitizer bucket reading 0 ppm holdingtowels. CDI- Sanitizer bucket re-filled with proper strength sanitizer.

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 salads being held with TPHC that had not been added to TPHC/ TILT board. CDI- Chef salads added to TILT board.

3-304.14(E) Store sanitizer containers used for wet wiping cloths off the floor. Observed sanitizer bucket filled by dipping into dish sink and then it was stored on the floor. If used again by dipping into sink, bucket could carry contaminant into sanitizer water of dish sink. CDI- Bucket on floor replaced with new clean bucket and stored off the floor.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee personal food stored above cafe. food in walk in cooler. CDI- Personal food moved to designated shelf.

7-201.11 Store toxic materials to avoid contamination. -P - Observed 2 sanitizer buckets and 1 spray bottle stored on prep tables. CDI - items were moved to the shelves below the prep tables. 7-102.11 Common Name-Working Containers - PF - Observed 3 buckets of soapy water not labeled while staff were using them. CDI - buckets were labeled.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf - Observed no paper towels at the hand sink by the dish machine. CDI - paper towels were provided.

5-202.12 Provide at least 100F water at handsinks. -Pf - Observed the hand sink by the dish machine only reaching 95F. Repair to maintain at least 100F. Verification required 9/23/2017

4-501.112(A)(2) Provide a minimum of 180F rinse water for sanitization when using the dish machine. -Pf - Observed the dish machine not properly sanitizing. PIC stated maintenance is already scheduled for this afternoon. Facility serves on Styrofoam trays. Verification required 9/23/2017

General comment 3-304.14 Wiping Cloths, Use Limitation - C - Observed a spray bottle of QUAT sanitizer less than 50 ppm. CDI - sanitizer was dumped out and refilled at 200 ppm.

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 containers of cut tomatoes and lettuce in the walk in without dates. PIC stated they were made yesterday morning. CDI - PIC dated the items.

General comment 5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. - Observed a lid open on the dumpster.

Repeat violation 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 salads from yesterday morning in the reach in cooler without a date.

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

General comment 4-501.11 Maintain equipment in good repair. - Observed dish machine inoperable. Facility is waiting on approval from the school to get a new one. Facility serves on all single service items and will use the 3 comp. sink to clean utensils/equipment.

3-301.11(C ) Minimize bare hand contact with exposed food that is not in ready-to-eat form.-Pf Observed employee preparing chef salads with bare hands. CDI salads were voluntarily discarded by PIC.

3-302.11(A)(4) Protect food in storage using covered containers, intact wrappings, or packaging. Observed spinach in walk-in cooler not properly shielded or protected. CDI spinach placed in bag to properly shield.

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

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed pizzas hot holding below 135F. See temperature chart for temperature observations. CDI PIC stated pizzas will be held in hotel pans going forward instead of on sheet pans holding above steam table.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed two bags of cheese being held out of temperature control. See temperature chart for temperature observations. CDI cheese voluntarily discarded by PIC.

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 spinach in walk-in cooler not date marked. CDI spinach labeled.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed chicken patties on cart in walk-in cooler at 52-57F. EHS observed cart being pushed in walk-in cooler. PIC stated chicken patties were taken from freezer, placed on sheet pans, held out of temperature control then placed in walk-in cooler when EHS arrived.

6-501.114 Discard items and litter stored on the premises as they are not necessary to operation and maintenance. Observed nonfunctional hot holding unit.

3-302.11(A) Protect food in storage using covered containers, intact wrappings, or packaging. -P Observed pan of butter in walk-in cooler uncovered/unprotected. CDI butter voluntarily discarded.

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 diced tomatoes in walk-in cooler not date marked. Tomatoes opened 3/4. CDI tomatoes dated.

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 boiled eggs on chef salads cooling in tightly covered container in 2 door reach in cooler. CDI boiled eggs were voluntarily discarded. EHS discussed cooling boiled eggs in ice water bath or in walk-in cooler overnight before placing in prepared salad.

5-205.15 Maintain a plumbing system in good repair. Observed leaking faucet on handsink beside prep sink.

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 cooling tightly covered in reach-in cooler. Salads were 57F. CDI salads were moved to walk-in freezer to rapidly cool. Salads were retested at 45F.

4-501.19 During manual warewashing, maintain the wash solution at a minimum of 110F or as otherwise allowed by the detergent manufacturers label. Observed employee actively washing dishes in 102-104F detergent water. CDI water refilled at proper temperature.

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 floor tile missing in dry storage room.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed a box of french fries and another box of food stored on the floor of the walk in freezer today- picked up during inspection.

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 some debris under the prep sink today and the hot hold boxes on the serving line side.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed one stack of pans stacked wet today.

4-501.11 Maintain equipment in good repair. Observed a broken milk cooler front lid- repair.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Dust the tops of cooking equipment and the spray arms.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -PfObserved turkey that had been cooked, frozen, and then thawed. This product must have the make date, freeze date(if different than the make date), and the thaw date. Thaw date added to turkey label today to correct.

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 a scoop in the flour today that had no handle. Taken out of food to correct today.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -PObserved chicken holding at <135F today. Sent to be properly reheated and water added to the steam table to correct.

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 salads on the line and in the cold hold reach in holding at 45-46F today. Must chill these down to 41F or less before timing the product out of temperature. All salads moved back into the walk in cooler or freezer. Recommend to reduce number of salads left out at one time during production and use freezer to quickly chill down.

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 in closed containers, tightly stacked , and in a reach in unit today cooling.

Clean ice cream cooler lids- build up today.

Clean hood vents- dusty today.6-304.11

3-602.11 Food LabelsHealth Dept and CMS management addressing labeling deficiencies and procedure adjustments to gain compliance.

Observed oranges that had been washed with stickers still on them.Remove stickers before washing if the oranges are to be sliced.3-302.15

Observed a light on the serving line that was not protected. Provide a shield, coated bulb, or sleeve with endcaps.6-202.11

2-301.12 Cleaning ProcedureAfter washing hands, turn off water with a papertowel rather than bare hands as observed.2-301.14 When to WashObserved an employee donn gloves after a break without washing hands today- employee stopped and asked to wash hands to correct. Hands must be washed after coming back from a break and before donning gloves.

4-601.11 (A) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and UtensilsFood contact surfaces must be clean to sight and touch. Observed the ice scoop visibly soiled today- sent to be washed, rinsed, and santiized to correct.

3-501.18 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), DispositionDate mark hummus once it is opened and use/discard within 7 days of opening. Observed a hummus container that had been opened the Monday previous-discarded by PIC.

3-602.11 Food LabelsHealth Dept and CMS management addressing labeling deficiencies and procedure adjustments to gain compliance.

4-501.112 Mechanical Warewashing Equipment, Hot Water Sanitization TemperaturesObserved dish machine's final rinse temp. today at 162F. Heat test strips would not turn either. Must sanitize at 180F minimum. PIC changed over to disposable trays today.Contact EHS once the machine is working again so this can be verified.

3-501.16 (A)(2) and (B) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold HoldingHold TCS foods cold at 45-41F or less. Observed cut cantaloupe on the line today that was >45F. these must be chilled down before going on the line. Taken to be chilled today.

3-501.19 Time as a Public Health ControlSalads held under TILT/TPHC must be chilled down to 41F or below before being put on the line for service, per CMS paperwork. Observed salads at >45F today in the RI cooler. This cooler was full of food which reduces air flow. Recommend chilling salads down in the WIC on a cooling rack with the lids cracked before storing them in the RI coolers up front. Salads moved to WIC today to correct.

3-602.11 Food LabelsHealth Dept and CMS addressing labeling deficiencies and adjustments to gain compliance. ie. cookies and salads.

2-303.11 Prohibition-JewelryFood service employees are limited to a single wedding band on their hands/wrists. Observed wrist watches on employees today- taken off during inspection. Wrists cannot not be properly washed with this jewelry on.