MYERS PARK ELEMENTARY

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 multiple dented cans stored on can storage shelf, along with cans intended for customer use. -CDI- PIC relocated cans to be voluntarily discarded.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. -Observed wiping cloth in sanitizer bucket at a concentration of 50 ppm quat, less than the required concentration. -CDI- PIC re-made sanitizer to a correct concentration of 200 ppm quat.

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 non-functioning thermometer for high temperature sanitizing dish machine. Obtain batteries for thermometer to properly test sanitizing temperature for dish machine. -10 day verification visit requried-

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P -Observed portioned cups of marinara sauce in HH cabinet below 135F. -CDI- PIC voluntarily discarded the sauce. -REPEAT- 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)(1) Maintain TCS foods in hot holding at 135F or above. -P. Observed Chicken and marinara hot holding below 135F. CDI: Chicken was reheated to above 165F, marinara was voluntarily discarded. 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 .

3-501.19(B) (1) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall have an initial temperature of 41 F when removed from cold holding temperature control or 135 F or greater when removed from hot holding temperature control. -P. Observed yogurt bags being placed on TPHC at 43F. CDI: Items were placed in walk in cooler.

4-501.15 Operate a warewashing machine in accordance with the data plate. Observed dish machine reaching a maximum rinse temperature of 154F. PIC has placed repair ticket. Facility is using the 3 compartment sink to wash/rinse/sanitize utensils. Students are using disposable trays and silverware.

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 food items in WIC (lasagna, pizzas, carrots) cooling underneath a rack cover and, in the case of lasagna, covered by a lid. Items were observed cooling minimally . CDI - PIC removed covers and lids to improve cooling rate. EHS provided cooling charts for ambient and two step cooling to establishment. 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 .

4-903.11 (A) Store cleaned equipment, utensils, linens 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 unused equipment (slicer, grinder) stored in corner of dry storage/break area, exposed to dust and facility contamination. Per conversation with staff and PIC, unused equipment is to be removed from facility in the near future. Should equipment remain, it shall be stored covered or otherwise protected from dust.

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 items (coffee creamer, protein powder, bottled drinks, etc.) stored above food held for resale (sealed boxed apple slices, frozen veggies) in WIC and walk in freezer. CDI - Food employee and EHS rotated employee food items to prevent potential contamination (EHS moved frozen employee items down, employee removed food held for resale from below employee storage.

5-501.115 Discard items and litter stored in the waste areas and enclosures as they are not necessary to operation and maintenance. Observed pallets and other items in dumpster area in need of removal.

4-302.13 Temperature Measuring Devices, Manual Warewashing. Establishment uses hot water as the sanitization method in their mechanical warewashing operation and they do not have an irreversible registering temperature indicator. CDI: educated the PIC on appropriate equipment that they must provide in order to comply.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed mop bucket blocking access to hand sink by the chemical closet. PIC stated they had just received a chemical delivery and the deliverer placed the mop bucket in front of the hand sink without moving it back after being done. CDI: mop bucket was moved to the side to allow access to hand sink -1-

7-204.11 Provide sanitizer at correct concentrations, diluting as required.-P Observed too strong of sanitizer levels in the spray bottles. CDI-The bottles were diluted to proper QUAT levels.

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 sitting next to the hand wash sink where contamination can occur. CDI-The bananas were removed to a different location.

4-502.13 Single-use and single-service articles may not be reused. Observed aluminum pans that had been used, stored along with clean equipment. CDI-The lids were discarded.

4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed ice machine shield with pink build up. CDI - Kitchen manager took shield off to rewash.

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 while covered in the front reach in unit rated for holding. EHS recommended beginning TPHC on salads from the beginning of prep. Facility begins prep at roughly 9 AM and lunch is over by 12:30 PM, thus the 4 hour time would be sufficient for both prep and holding throughout lunch. CDI: Salads placed on TPHC.

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 stored with the good cans for use in facility.

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 three compartment sink backsplash coming loose from wall caulking.

5-501.115 Discard items and litter stored in the waste areas and enclosures as they are not necessary to operation and maintenance. Observed pallets, tables and other items in dumpster area in need of removal.

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 cole slaw cooling on rack in walk in unit hile tightly wrapped in plastic. CDI: Product vented.

5-501.115 Discard items and litter stored in the waste areas and enclosures as they are not necessary to operation and maintenance. Observed large plastic container in dumpster enclosure filled with standing water, creating a potential mosquito breeding site. CDI: Container inverted and PIC advised to ensure that water does not collect outdoors.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf- Observed slicer and dicer in the kitchen with food debris left on the food-contact surface. CDI- PIC was able to move items to an area to be cleaned properly before use.

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 several dented cans on a prep surface not labeled as credit. PIC stated the table is not used for prep. CDI- PIC labeled the table not for use. 3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor.- Observed buns stored on the floor in dry storage.

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 hard to reach areas in need of cleaning do to minor food debris and dirt build up. Hard to reach areas are underneath and behind equipment.

4-501.11 Maintain equipment in good repair.- Observed walk in cooler functioning at 48F. PIC contacted maintenance to address the issue and before the inspection was over the cooler started functioning at 43F. Maintenance stated that one fan was non-functional. EHS measured all TCS foods to be at or below 45F.

6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. REPEAT -Observed ramp near serving line in need of repair due to chipped tiles.

6-202.11 Shield the lights or provide shatter-resistant bulbs in areas of exposed food, equipment, utensils, linens or single-use articles. - Observed unshielded light in dry storage closet. PIC had it replaced during the inspection.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P- Observed raw eggs holding at 57F. CDI- PIC voluntarily discarded the items.

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 (51) cooling in the walk in and tightly covered. CDI- PIC had an employee uncover the items.

3-501.13 Use approved thawing methods.- Observed hot dogs and vegetables thawing on a speed rack in the open air. EHS informed PIC proper methods of thawing such as under running water in a prep sink.

3-304.14(E) Store sanitizer containers used for wet wiping cloths off the floor.- Observed one bucket of sanitizer on the floor.

6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. -Observed ramp near serving line in need of repair due to chipped tiles. 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 AC/Heat vents in kitchen with dust build up.

6-202.11 Shield the lights or provide shatter-resistant bulbs in areas of exposed food, equipment, utensils, linens or single-use articles. - Observed unshielded light in dry storage closet. Replace. 6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions.- Observed employee food stored above retail food. Employee items should be on bottom shelf and labeled employee items only.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf 1pt - Observed two bottles of soapy water in a multi use bottle labeled disinfectant/sanitizer. CDI- PIC labeled bottles soapy water.

3-302.11(A) Protect food in storage using covered containers, intact wrappings, or packaging. -P Observed 2 opened packages of dry goods that were not in use. CDI- packages were sealed.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed hot dogs hot holding in a hot box below 135F (see chart). CDI- food was reheated 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 Observed no times written on TPHC board for salads that were on the line. CDI- times were added to TPHC board.

5-501.15 Provide dumpster, waste containers that are of sound construction. Observed damage/corrosion on the underside of the dumpster which was allowing fluids to leak out.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed fish sandwiches and chicken sandwiches hot holding in a hot box below 135F (see chart). CDI- chicken sandwiches were discarded, PIC agreed to reheat fish sandwiches to above 165F.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed one sheet pan of chicken patties being stored at room temperature. The chicken sandwiches were ~75F. CDI- product was discarded.

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 side salads being held using TPHC. No times were on the TPHC board. CDI- time was added to TPHC board, product will be discarded within 4 hours.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed stuffing with cooked celery and onions in it hot holding at ~126F on the top portion of the food and baked chicken in gravy in the steam well hot holding at ~126F. CDI- chicken was discarded, stuffing held on temporary TPHC until sold. PIC stated one tray of stuffing will last for approximately 20 minutes until it is served.

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 hummus, sliced turkey, and sliced ham packages opened in the walk in cooler not dated. CDI- datemarks added, date all commercially prepared foods once the original packaging is opened.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed outside dumpster with both lids opened while not in use.

3-403.11 (C ) Reheat commercially processed, ready-to-eat food to 135F within 2 hours if food is to be hot held until service. -P Observed commercially processed fully cooked chicken at 97 F respectively. CDI- reheated above 170 F.

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 this mornings prepared salads at 45-55 F in refrigerator. CDI- removed and opened to flash cool

3-401.13 Cook fruits and vegetables to a minimum of 135F when the food will be moved to hot holding. -Pf Observed reheated dehydrated mashed potatos at 128 F. CDi- reheated above 170 F

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed covered drink stored above food prep surface. CDI- removed

3-501.17 Date mark all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. Observed cooked or thawed salisbury steak, rice, pizza and chicken wings not date marked. CDI- date marked

3-501.19 Provide and follow written procedures for foods held using Time as a Public Health Control (TPHC). Clearly mark foods with start and finish times. All food not sold by the end of 4 hours shall be discarded. Observed TPHC board not filled out prior to placing salds on TPHC. CDI- time labeled

3-501.16 (A)(1) Maintain all hot held foods at 135 F or hotter - P Observed cooked chicken at 105 F hot held in top of oven. CDI- reheated to above 165 F

3-501.15 Cool TCS foods using approved and effective Cooling Methods - PF Observed salads at 64 F in walk in cooler in closed plastic containers. CDI- opened

Ensure all cold time/temperature control for safety foods (TCS) are maintained at or below 45F.| 3-501.16 (A)(2) and (B) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding Observed milk at 48 F. CDI- flash cooled in freezer

3-501.15 Cooling Methods Ensure all TCS foods are cooled effectively ising approved methods. Observed salads cooling in refrigerator at 51 F in closed plastic clamshells. CDi- cooling procedure changed

3-602.11 Food Labels - PF. Observed packaged unlabeled cookies for self-service. CDI - CMS school system is working with the State to resolve this labeling issue.

4-501.114 Manual and Mechanical Warewashing Equipment, Chemical Sanitization-Temperature, pH, Concentration and Hardness. maintain sanitizer at proper strength. Observed two buckets of quat sanitizer each measuring around 100 ppm quat. CDI by remaking.

3-602.11 Food Labels. Health Department and CMS management addressing labeling deficiencies and procedure adjustments to gain compliance.

5-501.16 Storage Areas, Rooms and Receptacles, Capacity and Availability. Observed no wqaste receptacle next to front hand sink.