NORTHEAST MIDDLE

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P- Observed beef cups in HH cabinet below 135F ranging from 127F-134F. All other queso cups and beef+queso cups in the unit were hot holding above 135F. PIC stated that the cups were just placed into the unit prior to EHS arrival. -CDI- PIC placed the beef cups back into a metal pan and put into the oven. Beef was reheated to 165F and higher. Ensure hot holding at 135F and above. 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 .

3-501.18 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 chicken nuggets that were opened and thawed today with the date of 3/12/26 on them. PIC acknowledged that the chicken nuggets were accidentally misdated and amended the date marking to today. PIC stated that chicken nuggets will be used for lunch service on Monday. -CDI- PIC corrected date. Observed salads from yesterday’s prep with no date marking present ensure that all prepped foods are dated for the date of prep. -CDI- PIC added date mark. 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 .

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 hot box with breakfast sandwiches at the bottom of the unit. Employee coffees and food were on the same level of the sandwiches in the hot box unit. Ensure that employee food is maintained in designated areas. No contamination observed during the inspection. -CDI- Breakfast sandwiches were moved out of the hot box.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P- Observed Milk, Chocolate and Strawberry milk above 41F in milk crate 1. PIC stated that milk and chocolate milks were placed in the cooler 2.5 hours earlier. Milk and chocolate milk were recorded at 43F. PIC stated that strawberry milks were held in the milk crate since yesterday and were 46F. Ambient reading of the milk crate was 45F. -CDI- PIC voluntarily discarded all strawberry milks in the cooler. PIC moved vanilla and chocolate milk into the WIF to rapidly cool. PIC stated she would place a work order for the milk crate and not use until ambient temperature is restored to 41F or lower. 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 .

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 several cracked and damaged floor tiles present on the floor that is near the tilt kettles. Ensure that floors are repaired and maintained.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed fries below 135F. CDI - PIC rapidly reheated above 165F. Temped at 197F 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 .

7-206.12 Rodent bait shall be contained in a covered, tamper-resistant bait station. -P Observed sanitizer at the 3 compartment sink above 400ppm of quat. CDI - PIC diluted the sanitizer. Utilize the test strips to ensure concentration is between 200-400 ppm.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. -Observed can opener with visible food debris on the sharp food-contact surface section, while stored as clean. -CDI- PIC moved can opener to 3-compartment sink to be properly washed, rinsed, and sanitized. 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 .

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. -Observed in-use wiping cloths stored in 0ppm quat solution (stored in soap bucket). -CDI- PIC removed wiping cloth from 0ppm solution. EHS educated PIC on only storing in-use wiping cloths in properly concentrated sanitizer. PIC stated facility will only store in-use wiping cloths in at least 100ppm quat solution, going forward.

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 Caesar salads cooling too slowly in reach-in cooler, at a rate of 0 F/min. Observed salads at 46F at 11:00am, and at 46F at 11:20am. Salads were tightly covered in small plastic containers with lids. PIC stated salads were prepped at room temperature at 9:30am this morning. -CDI- PIC moved Caesar salads to walk-in-freezer for rapid cooling. Observed salads at 41F at 11:35am. 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 .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed milks holding above 41F in milk case 2. CDI- Milks pulled. 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 .

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

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed fries in hotbox 3 holding below 135F. CDI- Fries reheated to temp. 139F. 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 .

4-501.11 Maintain equipment in good repair. Observed rusted roller racks in the dry storage area.

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing - Pf. Observed food employee use front end hand washing sink to dump milk. CDI - Employee instructed on using sink for hand washing purposes only. -1-

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 with a non-functional dish washer thermometer. Facility does not have other means readily available to verify hot water sanitizing temperatures at dish machine. EHS verified dish machine is providing adequate hot water sanitizing temperatures during today’s inspection. PIC advised that a work order will be made for a replacement. VR REQUIRED. -0.5-

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 several damaged kitchen floor tiles during today’s inspection. Repair. -0-

REPEAT: 3-501.16(A)(2) Maintain TCS foods in cold holding at 41 F or less. - P. Observed milk in milk box on line #2 above 41 F. Upon further observation, it was discovered that the unit was malfunctioning as ambient temperature registered at 45 F. Products were placed into the unit 20 minutes prior to inspection. CDI - Milk relocated to walk-in cooler. PIC submitted work order for repairs during inspection. A follow up visit will be made to ensure compliance. -3- 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.

REPEAT: 4-501.11 Maintain equipment in good repair. Observed reach-in unit box #3 unable to maintain products < 41 F and water pooling inside. Repair. No points deducted due to different area observed. -0- 4-202.11 Multiuse food contact surfaces shall be smooth, free of open seams, cracks, chips, pits, sharp internal angles, crevices and assembled to allow access to clean. - Pf. Observed 2x heavily damaged rubber spatulas during today’s inspection. CDI - PIC discarded utensils. -0-

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed doors of waste and recycling receptacles left open. CDI - PIC closed doors. -0-

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Observed back handsink next to salad sink with hot water at 147F and cold water at 121F. Sink is not accessible for staff without risk of burn hazard. Sink must be repaired so that staff can safely wash their hands. CDI: Other sinks are available for convenient use at this time from the preparation areas, however all permitted handsinks must be properly functioning.No handwash violations documented during today’s visit.

3-202.15 Food packaging must be in good condition, intact and protect the food inside. Pf Observed can of beans dented on in several places affecting the seams. CDI: Can voluntarily discarded.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed milk in milk cooler on line #3 above 41F. CDI: Milk relocated. 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 .

4-501.11 Maintain equipment in good repair. Observed gasket on reach in cooler on line #3 is split.

5-202.12 Provide at least 100F water at handsinks. Observed a couple hand washing sinks not reach 100 degrees F.

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 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 . Observed 1 bag of mozzerela cheese opened on Tuesday according to PIC not date marked. CDI, cheese voluntarily discarded.

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 analog thermometer used by staff according to PIC not accurate to + or - 2 degrees F. CDI, thermometer calibrated. 4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-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 no small diameter probe thermometer available. Vr required.

4-501.15 Operate a warewashing machine in accordance with the data plate. Observed flow pressure gauge greater than manufacturers data plate specifications. Observed dish machine reaching required temperature for high temperature sanitization as required temperatures of greater than 160 reached on lollipop thermometer but final rinse gauge did reached 176 degrees F.

5-501.110 Keep waste stored in receptacles so waste is inaccessible to insects and rodents. Observed a dumpster lid left open.

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing. -Pf - Observed ice in handsink near right serving line. Do not use handsink to discard beverages. - CDI - Education provided. Handsink cleaned and sanitized.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. - Observed wet wiping cloths stored on serving line. Store wiping cloths in sanitizer bucket when not in use.

4-903.11(C ) Single Service and Single Use items shall be kept in the original protective package or stored using other means that protect the item until used. - Single service items (food trays) observed stored outside of original protective package and not inverted. Invert single service items to prevent contamination. CDI - PIC inverted items and educated staff on doing this routinely.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed warewashing area handsink blocked by trash can and cart. All other handsinks were accessible and properly supplied. CDI-PIC relocated cart and moved trash can. Keep all handsinks accessible at all times.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed two containers of cooked broccoli hot holding in two separate hot boxes below 135F. Temperature log showed that the broccoli was cooked to 150F prior to being placed in hot box. CDI-PIC rapidly reheated both food items to above 135F.

6-501.112 Removing Dead or Trapped Birds, Insects, Rodents and other Pest - C Observed accumulation of dead insects in control devices located in the dry storage area. Increase cleaning frequency of insect control devices to prevent accumulation, decomposition, and the attraction of pests. EHS recommends contacting pest control operator to discuss cleaning frequency.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed the red outside dumpster closest to back door missing lids. Observed the blue outside dumpster with lids and side doors open. Replace missing lids.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Paper towels missing at handsink near entrance. CDI. Paper towels obtained.

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

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed dining room tables with buildup that are only cleaned with water and no soap or sanitizer throughout the day. CDI - PIC received information from CMS to begin sanitizing tables once per day with sanitizer solution at the end of the day. -.5-

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers. -Pf Observed detergent bucket with sanitizer inside. CDI - PIC labeled. 7-204.11 Provide sanitizer at correct concentrations, diluting as required. -P Observed quat sanitizer concentration at 500 ppm when label states concentration should be between 200-400 ppm. CDI - PIC states Child Nutrition advised increasing concentration to ensure wiping cloths do not absorb concentration. Sanitizer diluted. -1-

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 scalding hot water at all handsinks at beginning of inspection. CDI - PIC flushed handsinks for approximately 10 minutes until water at a temperature that is low enough to effectively wash hands. -2-

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. - Observed no paper towels at handsink near 3-comp sink in kitchen. CDI - PIC instructed refilling of dispenser. -1-

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

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed hot dogs thawing in handsink. PIC stated previously EHS staff have advised her to use as prep, not handsink. CDI - EHS reviewed permit information and spoke with previous EHS who stated handsink should be used for handwashing. Handwash sign and soap placed at handsink during inspection. -0- .

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed generic bottles stating "DISINFECTANT DEODORIZER SANITIZER," without a choice being made for the current contents. CDI - PIC used permanent marker to circle SANITIZER. -1-

3-501.13 Use approved thawing methods. Observed hot dogs thawing in handsink at beginning of inspection that PIC stated was previously identified as prep sink. CDI - Hot dog thawing moved to 3-comp sink. -.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 of beans in the dry storage on top of intact cans. CDI - PIC moved dented can to office. -0-

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed dust buildup on cooling fan cover in the dish pit. -0-

5-501.15 Provide dumpster, waste containers that are of sound construction. Observed corrosion occurring at the bottom of one outside dumpster.

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 one cracked light shield at the entrance to the managers office. 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 2 ventilation coverings located above the 'buffalo' chopper and the Hobart brand mixer in the back corner of the kitchen with dust accumulation on them.

4-904.11 Display and handle single-use and single-service articles to prevent contamination. Observed disposable food trays being stored food contact side up and uncovered along the serving lines.

5-501.15 Provide dumpster, waste containers that are of sound construction. Observed corrosion occurring near the bottom of 2 outside dumpsters.

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 one cracked light shield at the entrance to the managers office. 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 2 ventilation coverings located above the 'buffalo' chopper and the Hobart brand mixer in the back corner of the kitchen with dust accumulation on them.

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 deteriorated tile grouting throughout kitchen. Observed one cracked ceiling light shield at the entrance to the managers office.

4-904.11 Display and handle single-use and single-service articles to prevent contamination. Observed single-use food trays stored food contact side upright and uncovered on the serving line.

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 deteriorated tile grouting throughout the kitchen.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Shredded cheese open on 9-16-16 with no date mark. CDI - Correctly back dated.

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 grouting missing in kitchen area and dish area throughout. Repair.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Build up of dust on guard of fan in dish area. Clean.

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 grouting missing in kitchen area and dish area throughout. Repair. 6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Paint exposed plywood behing hose reel near handsink.

5-202.12(C) - A self closing faucet shall run for at least 15 seconds once activated. Employee rest room runs for 8 seconds before shutting off. Adjust for appropriate run time.

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 Shredded American cheese with manufacturer date 12-4-14 and shredded mozzarella cheese 12-5-15. CDi - Items discarded. PIC indicated product may have been received out of date.

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 broken and missing in front of three comp sink. Repair.

3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P Unwashed tomatoes stored above ready-to-eat spinach. CDI - Cooler rearranged with spinach above tomatoes.

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 Salads cooling while tightly sealed in plastic packages. CDI - Salads opened to allow proper cooling.

4-903.11 Store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor. Single service trays stored on dirty drain board side of dish machine. CDI - Relocated.

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 broken and missing in front of three comp sink. Repair.

6-201.13 Floor and Wall Junctures, Coved, and Enclosed or Sealed - C: Replace broken floor tiles behind bread warmer. Regrout floor tiles where needed. 6-201.16 Wall and Ceiling Coverings and Coatings - C: Replace missing ceiling tiles near hose attached to wall. 6-201.11 Floors, Walls and Ceilings-Cleanability - C: Clean HVAC vents where needed. 6-501.11 Repairing-Premises, Structures, Attachments, and Fixtures-Methods - C: Reseal/ repaint wooden slat behind hose.