NORTH MECKLENBURG HIGH SCHOOL

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 opened package of shredded mozzarella cheese in WIC without being dated. CDI- PIC marked initial date item was opened on packaging. 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 Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

3-304.12 (A) In-use utensils in TCS food, must be stored with handles above the food and top of the food container. Observed scoop handles stored in shredded steak located in steam wells on both serving lines of cafeteria.

3-501.19(B)(3) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall be marked to indicate the time that is 4 hours past the point in time when the food is removed from temperature control. Pf - *Observed - No start/end time posted for items held on time. *CDI - PIC posted the correct times on items. NOTE: EHS temped items on TPHC at 39F, no points deducted dur to severity.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. *Observed - Doors to 3 dumpsters left open after use as well as one drain plug missing. PIC will inform staff and place work order.

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 reaching 150 after running several cycles PIC called maintenance to help repair dish machine. PIC will use 3 comp sink to w/r/s Single serves plates are used to serve lunch. EHS will return to check Dishmachine 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 .

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed chicken tenders that had been cooled from yesterday in WIC with no date label. CDI - PIC dated appropriately. 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 Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed lid missing on one of the dumpsters. PIC has placed a work order to have dumpster repaired.

4-501.112(A)(2) Provide a minimum of 180F rinse water for sanitization when using the dish machine. -Pf Observed the dishmachine max/min thermometer only reaching 149F, ran through twice. PIC has contacted maintenance. Facility is using single service trays and utensils. Equipment and utensils that go through the dishmachine shall be sanitized in the 3-compartment sink. Sanitizer in the 3-compartment has the proper concentration. Verification visit required within 10 days to ensure compliance.

6-301.14 Post a handwash sign at each handsink. Observed the handsink in the snack area in the cafeteria does not have a handwash sink. Provide This area is currently not being used.

4-904.11 Display and handle single-use and single-service articles to prevent contamination. Observed single service trays stored with the food contact surface facing upward at the service line.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed burgers in hot hold below 135F - CDI: burgers voluntarily discarded (end of serving period). Burgers were assembled very near the time temp was taken - the burgers were 165F upon completion of heating; then assembled and promptly placed in the hot hold (unit #2) within a very brief time - unable to assess why the temp moved below safe hot hold temp in such a brief time, but must ensure items in hot hold remain at or above 135F or use TPHC - start time at time of assembly.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed milk temp above 41F; however products had just been relocated from line to walk-in - re-checked & temp went to 42F - suggest adjusting walk-in temp slightly to ensure all items are at or below 41F *Please note temp taken of non TCS items (fruit cup & juice) in order to assess accurate temp of walk-in and reach-in because there was little product in the units to assess - these items do not require temp < or = 41F for safety

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed rodent signs in dry storage along the entirety of the wall/floor intersection & at traps

4-702.11 Before Use After Cleaning - P Observed quat in sanitizer bottles at 100ppm. CDI-Food employee changed quat and it read 200ppm by the end of inspection.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed chicken tenders and potatoes wedges below 135F (see temp chart) CDI-PIC explained they go through these in less than 1hr, allowed to keep on basis time.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed sanitizer bottles with disinfectant/deodorizer/sanitizer but no indication of which one they are using. CDI-PIC labeled sanitizer correctly.

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 3 heavily dented cans in the dry goods area. CDI-PIC set aside to be voluntarily discarded.

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 chicken cooling in the walk-in cooler insulated by plastic. Spoke with PIC about cooling products and allowing cool air to circulate. Corrected during the inspection (CDI)- Plastic was removed from cart. -0.5pts-

3-307.11 Protect food from contamination sources not specifically noted by code. - Observed water from frozen pipes dripping onto drinks. Needs to be relocated until piping is repaired. -0pts-

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 piping in the walk-in cooler covered with ice and dripping onto drinks. -0.5pts-

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed sweet potato fries in 3 different hot boxes and two serving lines that were 118-120 degrees. CDI- Workers reheated sweet potato fries above 165 for proper hot holding.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed cheese on ice bath above 45F. CDI cheese voluntarily discarded. More ice added and checked at proper temperature.

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 salad and cantaloupe in reach-in units above 45F. CDI items taken to walk-in freezer to rapidly cool. Rechecked at proper temperature.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P. -Observed chicken tenders at 131F and potato wedges at 128F on front serving. CDI- PIC had food items placed back into warmers to be brought back up to temperature. 1.5 pts

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. - Observed dumpsters with lids open. Lids should be kept closed to reduce the risk of pests. 0 pts 5-501.115 Discard items and litter stored in the waste areas and enclosures as they are not necessary to operation and maintenance. - Observed trash debris outside behind trash receptacles. Area needs to be cleaned more thoroughly. 0 pts

3-101.11 P Food shall be safe for consumption, unadulterated and honestly presented. Observed 1 can of dented/swollen sweet potatoes. CDI- PIC voluntarily discarded.

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 freshly made salads, ham and turkey in walk in and reach in coolers cooling tightly covered. CDI- Instruction provided on proper cooling.

7-204.11 Provide sanitizer at correct concentrations, diluting as required.-P Observed quat sanitizer a little too strong > 400 ppm in bucket. CDI- Sanitizer diluted to proper strength.

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf No quat test strips available to check strength of sanitizer. CDI- PIC will supply test strips. GENERAL COMMENT: Conducted SFS inspection during facility inspection. Dish machine not operating during SFS operation.

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 minor debris build up in corners of dry storage room. Clean.

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 fixtures on walls such as soap/towel dispensers and other wall attachments with dust on them.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed a large amount of ants on wall around dish machine and gnats around floor drains. PIC will call in work order for Pest Control. Did not see any insects on exposed food.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed a pan of cooked vegetables held below 135F. CDI-reheated

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed a bucket of soap and water stored without a label on serving line. CDI-labeled.

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 individually wrapped breakfast sandwiches cooling in sheet pans tightly stacked on top of each other in two door cooler near serve line. Cooler is opened frequently for serving. Cool sandwiches in walk in cooler or freezer to ensure rapid cooling.

3-202.15 Food packaging has be in good condition, intact and protect the food inside. Observed can severely dented on seal and not segregated/separated for return. CDI-item separated.

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 using TPHC cooling in small two door cooler and in closed plastic containers. Salads may not cool quickly in unit due to over crowding. Cool salads in walk in cooler with container open and vented to ensure salads are cooled to 41F following TPHC procedures before being placed out for service.

5-501.115 Discard items and litter stored in the waste areas and enclosures as they are not necessary to operation and maintenance. Observed litter around dumpsters.

Food shall be in good condition and honestly presented. (3-101.11) Observed small amount of deli meat stored in clam shell package in walk in cooler with mold and slime. CDI-discarded.

Food contact surface shall be clean to sight and touch. (4-601.11) Observed a small amount of microbial build up on ice machine. PIC stated ice machine is not used for consumption. CDI-cleaning started.

Refrigerated, TCS, ready to eat food held more than 24 hours shall be properly date marked. (3-501.17) Observed deli meat repackaged by facility in clamshell in walk in cooler without date and with mold. CDI-discarded.

Properly date mark ready to eat, refrigerated, TCS foods held more than 24 hours. (3-501.17) Observed packages of deli meat without any date label. PIC stated the items were pulled from bulk container in freezer that has date labeled. PIC voluntarily discarded.A food shall be discarded if it is marked with a day or date that exceeds temperature/time combination in 3-501.17. (3-501.18) Observed a pan of cooked chicken pieces with the date label of 1/13/14 which is 10 days prior to todays date. CDI-PIC voluntarily discarded.

Properly label customer self service grab and go items such as pre-packaged salads. (3-602.11) Health Dept and CMS management addressing labeling deficiencies and procedure adjustments to gain compliance.

Food contact surfaces shall be clean to sight and touch. Observed build up on ice machine. CDI-cleaning started.

Properly date mark ready to eat, refrigerated, TCS foods. Observed house made ranch dressing with incorrect date label of a month prior. PIC stated dressing is made weekly. All other items correctly labeled. CDI-Correct date label put on dressing.