MATTHEWS ELEMENTARY

5-501.111 Keep storage areas and bins for waste in good repair. Observed one of the two dumpsters missing the door completely and the second dumpsters doors were observed ajar.

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 ventilation in ware washing area to not be effectively working. EHS personal CO monitor as well as facility’s wall CO monitor alerted EHS and PIC to high levels of CO2 35-55PPM range. PIC immediately stopped running dish machine and CO levels began falling to safe levels. PIC and principal of CMS school facilitated evacuation and called fire department during inspection. See general comment for further explanation. CDI - Facility crew identified and replaced broken belt for ventilation leading to dish machine. Ventilation was observed to be working while EHS was on-site.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed a few flying insects in the kitchen near the 3 comp sink and the ware washing area.

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 high temperature dish machine not reaching utensil surface temperature of 160F (observed maximum temperature at 155F). PIC stated facility will utilize 3-compartment sink for wash-rinse-sanitize until dish machine is repaired. Facility only serves single-service utensils. -3 day verification visit required- 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 .

5-205.15 Maintain a plumbing system in good repair. Observed leaking pipe from hot water booster of dish machine. PIC submitted a service request for repair.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed sweet potato fries holding effectively in hot cabinet (149F), but tray of sweet potato fries rotated from serving line to cabinet was observed below hot holding temperature (116F). In an additional serving period, sweet potato fries taken from effective hot holding (151F) were observed in effectively hot holding, falling to 133F within 15 minutes. CDI - Both trays of sweet potato fries were reheated to above 165F prior to serving. EHS advises PIC to store sweet potato fries in hot holding cabinets, as opposed to serving line. PIC and EHS discussed potential TPHC procedures for sweet potato fries. REPEAT. Note: No escalation in point deduction; observed fewer items failing to hot hold than previous inspection, under shorter time constraints (point of service as opposed to long term hot holding). 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 .

5-202.12 Provide at least 100F water at handsinks. Observed fluctuating temperatures at office handsink, with the highest recorded at approximately 97F. All other handsinks and hot water fixtures were observed at proper temperatures.

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 two trays of burgers in hot cabinet 1 at 117F and 118F, respectively. CDI - PIC voluntarily discarded first tray of burgers, and effectively reheated tray 2 to above 165F. All other items within hot cabinet 1 were observed at proper hot holding temperature.

6-202.15 Protect outer openings of establishment from insect or rodent entry. Observed minor damage to door sweep and insect screen on rear door to dumpster area. Repair as needed to protect opening to kitchen area.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed in use wiping cloth in sanitizer bucket. When tested, both with EHS and PIC test kits, no concentration was detected. CDI - Sanitizer buckets were remade and wiping cloths were placed in properly concentrated sanitizer.

5-501.17 Provide a covered waste bin in female restrooms. Observed no covered waste receptacle in female restroom.

5-501.16 (C )Provide waste bins in required areas including at handwash sinks. Observed no readily waste bin at handwash sink adjacent to the 3 compartment sink. 5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed dumpster door open at time of inspection. CDI - Door was closed prior to returning to interior premises.

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 prepping food items, changing gloves, and moving to serve line without first washing hands. CDI - EHS discussed hand washing with PIC. Hands washed. - 0 -

7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P Observed sanitizer container stored on prep table with food prep taking place. CDI - Sanitizer container was moved to bottom shelf. - 0 -

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed teacher enter kitchen to fill cup with ice without hair restraint. CDI - Teacher removed. - 0.5 -

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee speaker stored above grab n go cooler. CDI - Speaker moved to bottom shelf. - 0.5 -

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 stored commingled with facility food items. CDI - Can was voluntarily discarded. - 0 -

6-101.11/6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Floors shall be non-absorbent in areas subject to moisture. Observed flooring damage to underside of ice machine. Repair as needed. - 0.5 -

4-204.113 Warewashing Machine, Data Plate Operation Specifications - C - Observed high temperature dish machine reaching required temperature for sanitizing as dish machine plate simulator tested 162 degrees F but rinse cycle gauge only went up to 147 degrees F after several attempts and did not reach required temperature as shown on data plate.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed outdoor dumpster door left open.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed chicken nuggets holding below 135F (see chart). CDI- Placed on TPHC (cooked at 8:45, will be served by 12:00).

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. Vent fan near dish pit inn need of cleaning.

6-303.11 Intensity-Lighting - C Light bulb was flickering in and out in reach in cooler. Replace and provide lighting in unit.

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 Incorrect cooling for salads - salads cooling with lids fastened on. CDI- Lids propped open.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Doors to dumpster were open. CDI- Closed.

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 facility holding cheese sticks on TPHC without a recorded start time on the TPHC board. CDI- time was added to the TPHC board for when the cheese sticks were removed from temperature control.

3-304.14 Wiping Cloths, Use Limitation - C Maintain sanitizer bucket at proper chemical concentrations. Observed one sanitizer bucket at 0ppm QUAT solution.

4-903.12 Do not store single-use and single-service articles in toilet rooms, garbage rooms, mechanical rooms or under sewer lines. Observed multiple packages of paper towels stored in the employee restroom. PIC indicated these paper towels are used at all dispensers throughout the kitchen.

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 debris accumulation on the metal sliding window inside the dish washing room.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed corn dogs in a hot box and baked potatoes on the serving line hot holding below 135F (see chart). CDI- potatoes were discarded; corn dogs were relocated to oven for reheating to 165F or higher.

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 debris accumulation on the metal sliding window inside the dish washing room.

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

5-205.15 Maintain a plumbing system in good repair. Observed water leaking from plumbing connected to the booster heater in the dish washing room.

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 paint peeling behind a toilet in the employee restroom.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed debris accumulation on some shelving inside the walk in cooler.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed food buildup on several pans stored on the clean equipment rack. CDI-The pans were sent back to the dish machine for proper cleaning and sanitizing. REPEAT.

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 bananas stored on the floor. CDI-The box was placed onto the shelf.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed slight buildup on the inside of a pan stored on the air drying rack. CDI-The pan was sent back to the dish machine for cleaning and sanitizing.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed damaged lids to the recycling dumpster outside. Call the company to see if new lids can be delivered. Have replaced.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed one fly in the kitchen. Increase pest management.

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 hoodvents. Have cleaned.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed two spoons with dried on food residue stored in the clean utensil bin. CDI-The spoons were brought back to the dish machine for cleaning.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed a damaged tile and floor drain in between the walk in freezer and cooler. Have repaired. REPEAT.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed salad and yogurt not properly cold holding in the two display cases. The thermometers in the display cases both read 48F. CDI-All products were moved to the walk in cooler for cooling down. All products were made today.

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 TPHC board not updated for today's food products. It still contained yesterdays items. CDI-The board was fixed for today's items

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 drain cover and tiles near the walk in cooler. Needs replacing. REPEAT.

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 bag of chicken with a date of 8/25/2016. The product is past the time/temperature requirement. CDI-The product was 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. Observed damaged tile near the walk in cooler, and a damaged drain cover the to the drain near the walk in cooler. Needs repair.

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 extra salads inside the walkin without dates-CDI-Salads were date marked

6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Observed paint peeling on walls and stained areas on floor, also cracked gaseboards in dishmachine room

6-501.14 Change the filters and clean the intake and exhaust air ducts so they are not a source of contamination by dust, dirt or other materials. Clean all fans inside the kitchen

4-501.114 Maintain sanitizer at correct concentrations. -P Observed 2 buckets with quat sanitizer reading less than 200 ppm. Sanitizer was made up in adjacent 3-comp sink at approved concentration and clean towels were stored in buckets. Gave instruction to wet towels in sanitizer then fill buckets to maintain approved concentration.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed top layers of hot dogs on 2 steam tables at less than 135 F. Hot dogs were quickly reheated to 165 F. The weiners were left uncovered while the staff ate lunch. Cheese sticks were left over and were on pan above steam well. They were discarded and temperature issues were discussed.

3-501.13 Use approved thawing methods. Observed bag of frozen chili sitting in standing water to thaw. Thawing methods were discussed. Chili was still frozen solid and was placed in pan with flowing water.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed multiple foods on steam well nearest kitchen at less than 135 F. The product at the display side was the lowest temperatures. Unit was set at full setting for heat. Recommend the unit be serviced and food held in warmer until serving till properly holding. All foods thoroughly reheated.

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 cheese without date mark. Cheese was recently opened and instruction for date marking given.

3-501.17 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Date Marking - PF Observed hummus and cheese in walkin recently opened without dates marked. Gave instruction as to date marking all ready-to-eat foods that will be stored for more than 24 hours.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. Observed tray of burgers on buns above level of well at steam table 107-131F. Observed pan of BBQ chicken on serving line 116-132F. CDI by reheating items to 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. Ensure food items under Time as a public health control are 41F or lower before placing out for service. Observed containers of lettuce and tomatoes in open refrigerated case 48-53F. Unsure if items were properly cooled to 41F before process started. CDI by instruction with PIC.

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. Observed tightly sealed container of canned black beans 53F in walk in cooler. Can of beans opened today. Leave vented to cool to 41F within 4 hours.

4-501.15 Operate a warewashing machine in accordance with data plate and manufacturers specifications. Observed final rinse temperature guage of hot water sanitizing dish machine reading less than 180F. Confirmed machine was properly sanitizing using thermolabel.

4-602-11 Observed mold dinside the ice machine-CDI-Ice machine was cleaned and sanitized

3-501-17 Observed carrots not date marked-CDI-Carrots were date marked

3-602-11 Observed prepackage items for self service not labeled-CDIby instruction

3-304-14 Observed wet wiping cloth on prep table

4-602-13 Gasket on walkin refrigerator needs cleaning also microwave in dining room needs cleaning

6-501-18 Toilets inside and at the base needs cleaning

6-202-12 Make sure all fans are clean

3-307.11 Miscellaneous Sources of Contamination - C Observed grits, pasta, and other dry good foods stored open, mummy wrapped, or tied shut. Open dry goods foods shall be stored in containers with lids or in bags with resealable closures.

3-501.16 (A)(1) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding - P Observed pizza, cheese sandwich, and other items in a hot hold unit to be at 126F-127F. -CDI Items were removed for reheating. Item must be hot held at 135F or above.

3-501.19 Time as a Public Health Control - P,PF Observed the log board for the salads to be dated 5/5/2014. It was corrected to 5/7/2014. Keep up with the log board every day. -CDI.

3-602.11 Food Labels - PF The facility has pre-packaged self service items that require labeling as per the North Carolina Food Code. The CMS system is working towards compliance by variance or other means. -CDI

3-304.14 Wiping Cloths, Use Limitation - C Observed in-use wiping cloths left sitting out on a counter. In-use wiping cloths shall be stored in containers of proper sanitizer.

3-602.11 Food Labels - PF The facility has pre-packaged self service items that require labeling as per the North Carolina Food Code. The CMS system is working towards compliance by variance or other means. -CDI

3-307.11 Miscellaneous Sources of Contamination - C Observed open pasta to be closed with a twist tie. Open dry goods foods shall be stored in containers with lids or in bags with resealable closures.

3-602.11 Food. LabelsFacility has pre-packaged items for self service in the display cases and offered in the serving line. These items must be labeled as required by the NC Food Code. -CDI labeling handout was given on previous inspection.

3-304.14 Wiping Cloths, Use Limitation Observed wet wiping cloths set out on food tables. Observed sanitizer in bucket to be at 0ppm. -CDI Towels were removed and sanitizer was removed to be refilled.

3-304.12 In-Use Utensils, Between-Use Storage Observed clean utensils stored in containers that were becoming soiled with food crumbs. -CDI Containers and items were cleaned.

4-501.11 Good Repair and Proper Adjustment-Equipment Observed a broken shelf being supported with cans in the walk-in cooler. Properly repair the shelf and remove the cans from the floor.

3-602.11 Food. LabelsFacility has pre-packaged items for self service in the display cases and offered in the serving line. These items must be labeled as required by the NC Food Code. -CDI labeling handout was given.

3-304.12 In-Use Utensils, Between-Use StorageObserved food on the serving line to have a scoop sitting in it with the handle down in contact with the food. -CDI Item was positioned properly.