PROVIDENCE HIGH SCHOOL

3-101.11 Food shall be safe for consumption, unadulterated and honestly presented. -P - Observed 19 moldy tomatoes in walk in cooler. CDI, tomatoes voluntarily discarded.

4-602.11 (A) (4) Food contact surface of a thermometer shall be cleaned, and sanitized per 4-702.11/4-703.11, before using or storing. P. - Observed thermometer not sanitized prior to use. CDI, prep sanitized .

7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P - Observed bulk container of sanitizer stored on clean drainboard of 3 compartment sink. CDI, sanitizer relocated for proper storage.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed several fruit flies in dry storage room.

5-501.13 Receptacles for refuse, recyclables, and returnables shall be durable, cleanable, insect- and rodent-resistant, leakproof, and non-absorbent. Observed rust on bottom of dumpsters and no longer leak proof. Replace

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 employee handle soiled equipment and spray wand at dish machine then put on gloves and handle clean utensils and equipment for food prep. CDI and staff instruction to ensure hands hands are washed when dining gloves for task changes.

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 open package of mozzarella cheese. CDI, bag of cheese voluntarily discarded. 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 .

5-501.110 Keep waste stored in receptacles so waste is inaccessible to insects and rodents. Observed 1 dumpster lid left open.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed various TCS foods throughout kitchen holding below 135F during inspection. See temperature chart. CDI - Steamed vegetables voluntarily discarded. All other food items reheated to over 165F. 1.5 pts. 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 .

3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 41F within 4 hours. -P. Observed prepared salads first cooling in RIC and then moved to the WIC only drop one degree from 9:46am to 10:14am. Salads were not cooling correctly. -CDI- PIC opened the lids for the salads and placed them in the WIF to quickly cool. Salads reached 39F by 10:36am. Due to correction, no points deducted. (0 pts) For more information, please visit: www.meckncgov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Cooling Food Safely https://www.youtube.com/watch?v=P6x8b1ZVOxU .

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 in seal plastic containers in the WIC. -CDI- PIC opened the lids for the salads to allow proper airflow and placed them into the WIF. (0.5 pts) 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 .

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed 2 buckets with wiping cloths holding in quat sanitizer with a concentration or less than 50ppm. -CDI- PIC replaced the quat sanitizer with new solution at 200ppm. REPEAT*** (1 pt)

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wiping cloths being stored in a QUAT sanitizer solution at was at 50ppm during inspection. -CDI- PIC replaced the sanitizer with a new batch that was at 200ppm. REPEAT*** (1 pt)

3-302.11 (A)(4) Except when the food is being cooled, store food in packages, covered containers, or wrappings. Observed ice in non commercial cooler with public access to ice, unprotected from outside contaminants. Ice was able to be accessed by students to scoop them selves. Ice must be accessed only by dispensing shoot such as those you see on drink machines. CDI PIC moved ice to back so that it is only accessible by staff.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wiping clothes in containers testing 0 ppm quat sanitizer. CDI PIC refilled sanitizer buckets and sanitizer buckets tested 100 ppm.

5-205.15 Maintain a plumbing system in good repair. Observed plumbing underneath middle prep sink to be slightly tilted so that when there was not much water draining it was draining onto the floor. Floor is slanted to drain so that it does all flow into drain but pipe needs to be extended so that all waste water even with low pressure drains directly into the floor drain.

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 one (1) bin of open mozzarella cheese in the WIC with a date mark indicating it was opened on 11/29/2022. PIC was unable to verify the previous locations of the mozzarella cheese (I.E. if the date mark indicated a previous point of freezing, with the cheese having been rotated to the WIC recently, if the item had been date marked with a typo, etc.) CDI - Mozzarella cheese was voluntarily disposed of by PIC.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed in use wiping cloth on shelving next to hot line one, outside of a prepared sanitizer bucket held on a lower shelf. When tested with both the establishment and EHS test strips, sanitizer was determined to be properly concentrated, at approximately 150 ppm. CDI - Damp in use wiping cloth was placed back within the readily available properly, concentrated sanitizer bucket.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed cardboard dumpster with open side door. CDI - Dumpster door was closed prior to returning to interior premises. 5-501.114 Drains in dumpsters and waste containers shall have drain plugs in place. Observed one red dumpster with a missing drain plug. Contact waste management company to replace drain plug. REPEAT.

3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. For more information on food storage order please visit: http://meck.co/FoodSafety Observed cooling burger topping single serve containers (pickles, sliced onions, lettuce bed) stored underneath unwashed apples and oranges in WIC. CDI - PIC moved trays of burger topping containers to elevated shelving to prevent potential contamination.

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 cheeseburgers and burgers in hot cabinets 1 and 2 at below 135F. CDI - Burgers were removed from hot holding and rotated to ovens for effective reheating over 135F.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -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 TCS items (Burger prep servings, cups of cut watermelon) in the open grab n go cooler. Cooler ambient temperature registered at 41F. PIC verified that the TCS items in question were rotated into the cooler for lunch service from the WIC. CDI - Items were rotated to the WIC for additional corrective cooling.

5-501.114 Drains in dumpsters and waste containers shall have drain plugs in place. Observed one red dumpster with a missing drain plug. Contact waste management company to replace drain plug.

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 no Max/Min thermometer capable of measuring hot water in high temp dish machine. CDI buy instruction. Instructed PIC that according to 2017 food code a max/min thermometer capable of measuring the temperature inside of their high temp dish machine is required. - 0 -

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Cloths recorded in sanitizer at <50ppm. CDI- Sanitizer exchanged.

4-501.112(A)(2) Provide a minimum of 180F rinse water for sanitization when using the dish machine. -Pf Disc recorded a final rinse temp. of 140F, 138F, and 136F as disc was run through machine. PIC stated she has had problems with machine in the past. PIC placed work order during inspection and will use 3 comp. sink in meantime. Reccomend facility acquire disc or test strips to accuratley measure temps. VR.

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 in WIC cooling with lid on. CDI- Lid removed and brought to WIF for rapid cooling.

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

4-501.112(A)(2) Provide a minimum of 180F rinse water for sanitization when using the dish machine. -Pf Observed dish machine operating with a maximum temperature of 151F after multiple pass-throughs. EHS instructed PIC to discontinue use of machine and use single-service trays until the machine is functional. VR required.

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 one tray of packaged caesar salads without datemarks on them. PIC indicated they were from the previous day and would not be served until 2/21. CDI- products were dated.

5-204.11 Handwashing Sinks-Location and Placement - PF Provide a conveniently located handwashing sink in warewashing areas, food preparation areas, and food dispensing areas. EHS observed no conveniently located sink in the warewashing area of the kitchen. Instead, the facility staff have soap and paper towel dispensers set up at the 3 compartment sink. VR required. Install a hand sink in/near the warewashing area of the 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 one water damaged ceiling tile at the entrance to the dry storage room.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed milk holding at 53F in front milk holding unit. PIC discovered that outlet had tripped and that unit was essentially not plugged in. CDI: Switch reset and unit fell to 40F by the end of inspection. Milk 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 baked beans (uncooked) cooling in the walk in cooler and salads cooling in a reach in with lids on them restricting air flow through product. CDI: Products vented.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P - Observed a tray of cheese burgers reading 123-125F. CDI - Reheated to read 165F. Note: Paper towel dispenser and soap are located at three compartment sink. Strongly recommend to remove these items from that area to prevent any hand washing violations.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. - 0pts - Observed one bucket reading 50 ppm. CDI - Discarded.

3-302.15 Wash fruits and vegetables prior to use. - Observed pears and apples washed without removing stickers. Ensure stickers are always removed from product when being sold as ready for consumption.

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 - 0 pts - Observed mozzarella labeled for 1/11 which was the thaw date. PIC stated cheese was opened the following day (1/12). Mozzarella cheese, unless proven otherwise must be maintained in establishment for only 7 days if reading 41F or below. CDI - Discarded.

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 vent covers for ac/heating units. Observed cleaning needed on fans for minor dust build up.

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 a couple ceiling tiles in the dish room area in need of replacing. Manager stated they will call maintenance.

4-602.11 Clean the equipment and utensils used with TCS foods as required to avoid contamination. -P Observed residue buildup on the inside of the ice machine. CDI-The ice machine was cleaned and sanitized. Needs to be cleaned daily.

4-501.11 Maintain equipment in good repair. Observed heavy rust on inside lip of washing machine which creates a cross-contamination potential for clean linens. Gave instruction.

5-203.11 Handwashing Sinks-Numbers and Capacities - PF Observed only 1 handsink located in kitchen. There is a 2nd handsink located outside kitchen at dish drop for students. The kitchen would require additional handsinks by rule if remodeled. There are ~ 300 to 400 students served per day and there are employees daily. Recommend additional handsink for safety.

• r 4-501.11 Good Repair and Proper Adjustment-Equipment - C Observed rusty area on top of washing machine which may allow for cross-contamination of clean linens. Gave instruction for repair or replacement.

3. -602.11 Food Labels - PF The facility sells items that require labeling as individualy packaged self service items under the current NC Food Code. -CDI The CMS system is in the process of coming up with a means of compliance by varience or other means.

3-307.11 Miscellaneous Sources of Contamination - C Observed dry goods foods open but not properly stored. Open dry goods foods shall be in a bag with a resealable closure, or in a container with a lid.

. _4-601.11 (A) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils - P Observed can-opener blade left soiled from use during the winter break. -CDI Item was removed for cleaning.

3. -602.11 Food Labels - PF The facility sells items that require labeling as individualy packaged self service items under the current NC Food Code. -CDI The CMS system is in the process of coming up with a means of compliance by varience or other means.

3-307.11 Miscellaneous Sources of Contamination - C Observed a discharge of liquid from the freezer unit that is impacting the packaged items on the shelf. There was a metal pan under the discharge, but it was not in the proper position to protect all of the food. Ensure that the food is not impacted by this discharge. If pans are used to catch the discharge, ensure they are sufficently sized and properly place to catch the liquid.