PINEY GROVE ELEMENTARY

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 floors inside the dry storage area in need of cleaning. Ensure that floors are cleaned and maintained as clean.

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed buildup of residue on the external portion of the ice machine in the facility and on the external portion of the ice scoop handle on top of the ice machine. -PIC STATED THAT ICE SCOOP IS NOT USED- Ensure non food contact surfaces are kept and maintained clean.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed dumpster door open at the time of inspection. Ensure all dumpster doors are closed when not in use. -CDI- PIC closed dumpster door.

4-501.11 Maintain equipment in good repair. Observed rusted shelves on clean dish rack. Replace rusted shelves.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no paper towels at the handsink at the start of the inspection. CDI: PIC refilled paper towel dispenser with paper towels.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed dumpster door lids kept open during time of the inspection. CDI: PIC closed dumpster doors.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135 F or above. - P. Observed compliance with exception to cheese slices on hamburger buns hot holding in cabinet and serving line at 81 degrees F. PIC advised that the products were placed into cabinet to melt the cheese prior to service. PIC and EHS reviewed with PIC hot holding requirements of 135 F or more. Items placed on emergency TPHC due to on-going lunch services and added to TPHC board, time stamped at 10 AM. ***Long term compliance visit will be made to ensure compliance. 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)(2) Maintain TCS foods in cold holding at 41 F or less. - P. Observed multiple trays of sliced cheese on hamburger buns cold holding between 43-48 degrees F. EHS recorded temperatures at beginning of inspection. PIC states that the product had been removed from the walk-in cooler, assembled and then placed into cold holding for today’s lunch services at 10:00 AM. PIC also advised that the refrigeration unit has been in constant use for services. EHS observed confirmed the unit to be adequately cold holding < 41 F. Refer to temperature chart. CDI - All products placed onto speed rack and transferred to the walk-in cooler. EHS observed product temperatures decrease to < 41 F at 11:28 AM. -1.5- EHS reviewed with staff about requirement of maintaining product temperatures < 41 F. 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.

6-501.112 Remove dead or trapped birds, insects, rodents, and other pests. Observed dead pests on mouse & insect glue trap found on floor inside dry storage room. Remove. -0-

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed in-use sanitizer bucket with concentrations of < 50 PPM quat solution. -0-

4-601.11(C) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris. 4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed ice building up on walk-in freezer condenser lines. Thaw/clean. -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 ceiling tile peeling above kitchen prep station. PIC has submitted a work order for repairs. 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 cleaning needed on walls left of passthrough dish machine and utensil shelving unit in dish pit. -0-

2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. - P. Observed food employee wash hands and recontaminate them on faucet handles twice. CDI - Employee educated and hands rehashed. -2-

4-501.11 Maintain equipment in good repair. - Observed damaged gasket at front line side of hot cabinet. Repairs have been databased by PIC. -0-

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 cut lettuce with date of preparation of 11/3 and open package of turkey wiht date of preparation of 11/17. CDI, foods voluntarily discarded.

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 damage to flooring and peeling floor board under holding equipment. Repair.

4-501.11 Maintain equipment in good repair. - Observed walk-in freezer not properly functioning. TCS items observed holding below 41F (see temperature chart). Technician working on unit while EHS present. Follow up visit required to ensure unit properly functioning.

2-501.11 A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. -Pf For more information please visit: http://meck.co/FoodSafety Observed establishment without written procedures for responding to a vomiting or diarrheal event. Establishment did have posted an educational poster about proper clean-up during vomiting and diarrhea events. CDI-EHS discussed the requirement of having written procedures and provided PIC with the state’s example written procedure. EHS recommended to PIC that they review the document with all employees and purchase or make a clean-up kit. Maintain written procedures in establishment for employee and inspector review.

6-501.112 Remove dead or trapped birds, insects, rodents, and other pests. Observed insect (roaches) traps in kitchen and dry storage areas with dead roaches. Per PIC, the pest control operator comes ones a month to clean and replace traps. EHS recommends they visit more often to replace traps.

4-302.13(B)ProvideanapprovedMax/Minthermometerfortestingsanitizingtemperaturesinhotwaterwarewashing machines.The thermometer must be readily accessible. -Pf Establishment uses hot water as the sanitization method in their mechanical warewashing operation and they do not have an irreversible registering temperature indicator. CDI- EHS explained the new rule requirement and educated PIC on appropriate equipment that they must provide in order to comply. Recommended testing methods include temperature labels or maximum registering thermometer/plate.

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 tiles with damaged or missing grout around ice machine. Regrout tiles in all areas with missing or damaged grout. Potential areas that will allow shelter for insects.

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed food employee wearing multiple bracelets while preparing food items.

Repeat: 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed soiled and wet metal containers stored as clean on bottom shelf of prep counter. PIC states water on containers is splash from when floors were washed. CDI, items removed for Wash/Rinse/Sanitize.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed 0 ppm sanitizer chlorine water mix in red bucket. CDI, bucket refilled with 50 ppm chlorine water mix.

General Comment: 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed stained utensils stored as clean. CDI, items removed for re-wash by PIC.

General Comment: 7-102.11 Common Name-Working Containers - PF Observed several red sanitizer buckets filled with water instead of sanitizer. CDI, PIC refilled sanitizer buckets with bleach sanitizer.

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

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed cleaning needed to the shelving in the walk in cooler. CDI-The shelves were pulled and were properly washed, rinsed, and sanitized. REPEAT. *Points kept the same today due to the shelving being cleaned immediately and that the fans were seen clean.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed side door propped open during inspection by custodial staff. -0-

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed buildup on cooling fan in use in dish pit. -.5-

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed one pan of potato wedges hot holding in serving line at 110F. CDI - PIC noticed temperature control knob was not correctly set and adjusted. Potato wedges reheated to 172F. -0-

4-501.11 Maintain equipment in good repair. Observed drawers falling apart when opened. -0-

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf Observed newly delivered, expired test strips for chlorine sanitizer. CDI - PIC given test strips today by EHS as CMS cannot deliver new strip before some time next week. -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 in kitchen. REPEAT -.5-

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

3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P Observed unwashed lettuce in the walk in cooler above RTE foods. CDI - PIC rearranged shelving after milk delivery. -1.5-

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed bulidup on the gasket of the hot box and cover of cooling fan in the kitchen. -0-

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

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed hot dogs in the steam table hot holding below 135F (see chart). PIC indicated the hot dogs were removed from the oven at approximately 10:45AM. CDI- hot dogs were served by 11:15AM. PIC notified staff not to stack food as high in steam wells.

3-304.14 Wiping Cloths, Use Limitation - C Maintain sanitizer buckets at proper chemical concentrations. Observed one sanitizer bucket at less than 50ppm chlorine concentration.

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 scoop being stored in granola and marshmallow mixture with scoop handle touching food.

4-501.11 Maintain equipment in good repair. Observed a non-functional 2-door reach in cooler at the entryway to the kitchen. PIC indicated a new cooler is on order and the existing cooler will be removed within 1 week. No foods were being stored in cooler at time of inspection.

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 lettuce from 9/6 in the walk in cooler and sliced ham from 9/5 in the walk in cooler. CDI- products discarded.

4-501.11 Maintain equipment in good repair. Observed water leaking from inside top portion of the reach in cooler. The unit is located at the entryway into the kitchen.

3-304.14 Wiping Cloths, Use Limitation - C Maintain sanitizer buckets at proper chemical concentrations. Observed 1 chlorine sanitizer bucket with a concentration <50ppm.

4-904.11 Display and handle single-use and single-service articles to prevent contamination. Observed single-use plastic trays stored food contact side up and uncovered.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed hamburgers and sweet potatoes hot holding in the steam well on the serving line below 135F (see chart). CDI- items were added to TPHC board.

3-306.11 Protect food on display using shields, packaging, or other effective means. -P Observed hamburger buns being stored on top of the food service line unprotected. CDI- buns were relocated to behind the service line.

3-304.14(D) Maintain dry wiping cloths free of visible debris and soil. Maintain sanitizer containers for in-use cloths free of visible debris and soil. Observed two containers of sanitizer slightly less than 50ppm. CDI-The containers were remade with the correct concentration.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. P Observed soiled wet wiping cloths in the drain board of the dishwasher. CDI - PIC placed these in the soiled linen container and cleaned the drain board. -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 the cooling fans in the ceiling. Clean. -.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 cracks in the cinder block wall at the front serving line over the hot box and a rusty ceiling grid in the dish room. Repair. 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 dust buildup on the walls near the ceiling. Clean. -0-

4-501.11 Maintain equipment in good repair. Observed torn gasket on upright refrigerator, observed rust on lower areas of some equipment in dishroom. Gave instruction to repair.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed one lid missing from dumpster. Calls have been made. 5-501.115 Discard items and litter stored in the waste areas and enclosures as they are not necessary to operation and maintenance. Observed some discarded wood/broken furniture behind dumpster. Manager reports maintenance has been called for removal. Request repair or replacement to provide tight fitting lids and removal of debris.

4-501.114 Manual and Mechanical Warewashing Equipment, Chemical Sanitization-Temperature, pH, Concentration and Hardness - P 4-601.11 (A) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils - P Observed dishmachine not sanitizing properly as evidenced by the thermolable. The gauge on the unit is moving down although the pressue is measuring within acceptable range. Sink was set up for the sanitizing step of the cleaning process and service order was put in. Thermolabel was left with manager to confirm proper functioning.

5-202.12 Handwashing Sinks, Installation - PF (A) A HANDWASHING SINK shall be equipped to provide water at a temperature of at least 38oC (100oF) through a mixing valve or combination faucet. Pf (B) A steam mixing valve may not be used at a HANDWASHING SINK. (C) A self-closing, slow-closing, or metering faucet shall provide a flow of water for at least 15 seconds without the need to reactivate the faucet. Observed nearest handsinks for use by children with water at ~ 89 F. Gave instruction to have water temperature adjusted to meet rule requirements.

3-502.11 Variance Requirement - PF: Observed facility does not have a 3 compartment sink. Facility has 2 comp sinks (2). Advised to apply for a variance with the state.

8-103.11 Documentation of Proposed Variance and Justification - PF: Noted that facility does not have a variance for 2 comp sinks. Procedure posted in dish machine room. Verify with CMS.

3-304.14 Wiping Cloths, Use Limitation - C Observed sanitizer buckets to be below 50ppm chlorine sanitizer. -CDI Buckets were remade.

3-602.11 Food LabelsFacility has items that are pre-packaged and offered for self service in display cases and on the service counters. These items will require proper labeling as to ingredients and allergens. -CDI CMS is working to resolve this issue via varience or other means of compliance.

4-901.11 Equipment and Utensils, Air-Drying Required - C Observed wet stacked metal pans. Do not wet stack items or towel dry them. Items must air dry.

6-301.12 Hand Drying Provision - PF Observed no paper towels at handsink. -CDI Paper towels were provided.

3-602.11 Food LabelsFacility has items that are pre-packaged and offered for self service in display cases and on the service counters. These items will require proper labeling as to ingredients and allergens. -CDI CMS is working to resolve this issue via varience or other means of compliance.

4-501.11 Good Repair and Proper Adjustment-Equipment - C Observed warmer shelf to he damaged and to be supported by a metal scoop. Repair the shelf so that it is once again self supporting.

3-602.11 Food LabelsFacility has items that are pre-packaged and offered for self service in display cases and on the service counters. These items will require proper labeling as to ingredients and allergens. -CDI Labeling handout was given.

3-304.14 Wiping Cloths, Use Limitation Observed 1 bucket of chlorine sanitizer to be at 0ppm. Sanitizer must be at proper strength.

4-501.11 Good Repair and Proper Adjustment-EquipmentObserved a section of tiles to be coming away from the wall in the walk-in freezer at the floor/wall join. Repair these tiles. Observed ice to be collecting on the floor of the freezer. Repair the leak or discharge to eliminate the build-up of ice. Do not let the build-up of ice impact the food. Failure to make these repairs may result in points deduction or other enforcement action. The Person In Charge (PIC) has advised that a work order is in to CMS and that the repairs will have to be made over the winter break at the end of December.

4-602.11 Equipment Food-Contact Surfaces and Utensils-FrequencyObserved can-opener blades left soiled from previous day. An food contact items that is used on PHF items must be washed, rinsed, sanitized, and air dry within 4 hours of being used. -CDI Items were removed for cleaning.

3-602.11 Food LabelsFacility has items that are pre-packaged and offered for self service in display cases and on the service counters. These items will require proper labeling as to ingredients and allergens. -CDI Labeling handout was given.

.2-303.11 Prohibition-JewelryObserved food handling staff member to have a ring with a gem in it. No items can be worn from the elbow down except for simple metal band rings with no gems, inlays, or cut-outs.

4-501.11 Good Repair and Proper Adjustment-EquipmentObserved a section of tiles to be coming away from the wall in the walk-in freezer at the floor/wall join. Repair these tiles. Observed ice to be collecting on the floor of the freezer. Repair the leak or discharge to eliminate the build-up of ice. Do not let the build-up of ice impact the food. Failure to make these repairs may result in points deduction or other enforcement action.