SHARON ELEMENTARY

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed french fries on service line holding below 135F during inspection. See temperature chart. Fries were covered with a piece of parchment paper that had curled back, allowing cold air to reach the product. Employee additionally stated steamwell was not turned up high enough. CDI - Fries reheated to 168F before being placed back on line. REHS recommended adding a metal lid over the parchment paper to ensure the product stays fully covered while in holding, or opting to hold fries on time in the future. 0 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 .

4-501.11 Maintain equipment in good repair. Observed RIC on main line displaying a temperature of 51F during inspection. PIC stated unit has not been holding proper temperatures, and is currently out of service. REHS reiterated that adding insulation or an air gap between RIC and adjacent hot cabinet may help increase unit’s performance. Observed dish machine in disrepair and out of service during inspection. PIC stated they are waiting for a replacement motor. Facility utilizes single use items for student service, and is utilizing three compartment sink to w/r/s all multiuse equipment. Repair and/or replacement necessary. 0.5 pts.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed salads prepped on 5/12/26 holding above 41F during inspection. See temperature chart. Ambient in unit 42F-45F. CDI - PIC verified salads had been in unit for less than two hours prior to REHS discovery and moved to WIC to rapidly cool. Maintenance contacted during inspection. Salads to be stored in WIC and placed on TPHC for service until repair. REHS and PIC discussed the possibility of unit being unable to hold proper temperatures due to its proximity to adjacent hot cabinet. RIC is warm to the touch in areas that are in contact with hot cabinet. REHS advised adding insulation or gap in between units. 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 .

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed sealed employee beverage being stored above and in conjunction with student foods during inspection. Ensure all employee belongings are stored in a manner that does not promote the contamination of student foods and beverages. 0 pts.

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 high temp dish machine reaching a maximum temperature of 137.9F after running multiple cycles. Facility was washing, rinsing and sanitizing sheet pans at time of visit. Sheet pans were placed in 200ppm quat. VERIFICATION REQUIRED. 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 .

4-903.12 Do not store single-use and single-service articles in toilet rooms; garbage rooms; mechanical rooms; under sewer lines; under open stairwells; or under other sources of contamination. Observed three boxes of single use to go containers being stored in toilet room. CDI: PIC relocated boxes of single use containers.

3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P Observed employee handling and drop utensil on the floor and pick up soiled utensil with gloved hands and return to dish pit and return to prep counter to continue to handle food without changing soiled gloves. CDI: Employee discarded soiled gloves, washed hands and donned new gloves before returning to handle food.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed a spray bottle of oven cleaner being stored on chemical storage shelf unlabeled and 2 spray bottles, one containing disinfectant unlabeled and one containing sanitizer incorrectly labeled. Employee stated spray bottle labeled disinfectant was actually sanitizer. CDI: Employee corrected labels for 2 spray bottles containing disinfectant and sanitizer and PIC voluntarily discarded spray bottle of oven cleaner.

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 one dented can of pinto beans being stored on dry storage shelf amongst non dented cans. CDI: PIC removed can and designated the can for discard.

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 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 . Observed a tray of individually portioned covered plastic containers of cut watermelon cooling in RIC behind serving line at a rate insufficient to reach cooling parameters. See temp chart. CDI: PIC moved tray of cut watermelon to WIF to rapidly cool.

4-903.12 Do not store single-use and single-service articles in toilet rooms; garbage rooms; mechanical rooms; under sewer lines; under open stairwells; or under other sources of contamination. - Observed box of single service containers stored directly on top of the dryer and directly next to an open container of liquid laundry detergent in the dry storage room. Do not store single service items next to open chemicals. - CDI - PIC moved box of single service containers off the dryer and onto appropriate shelving.

7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P - Observed Secure sanitizer in concentrated form stored over clean drain board of 3 compartment sink. CDI, chemical bottle relocated for proper storage.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed personal sandwich stored over food for consumer.

4-501.11 Maintain equipment in good repair. - Observed dish machine not functioning. Facility not currently using dish machine but utilizing 3 compartment sink to wash dishes instead. Per PIC, work order has already been placed and dish machine should be fixed by middle of next week. EHS provided PIC with contact information. PIC will contact EHS once dish machine has been repaired. Follow up visit required to ensure dish machine properly functioning.

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. -C Observed black buildup on wall behind dish machine near backflow preventer. Increase frequency of cleaning. -0.5 points

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 - REPEAT - 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.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf - Observed paper towels missing at handwash sink #4. Keep all handwash sinks supplied with soap and paper towels at all times. CDI - Paper towels provided.

7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P - Observed sugar bin stored next to and a below laundry detergent in the dry storage room. CDI - EHS discussed with PIC better placement for either the sugar bin or laundry detergent to prevent contamination in the event of the laundry detergent spilling over. PIC voluntarily moved laundry detergent to on top of the dryer and away from the sugar bin.

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. - Observed single service trays stored outside of their original protective packaging and not inverted. CDI - EHS discussed proper storage of single service items with PIC and employees. Items were inverted.

4-501.11 Maintain equipment in good repair. - Observed handwash sink #4 leaking from the pipes below it and the two compartment prep sink leaking from the faucet. Repair both sinks. PIC stated work orders have been placed for both sinks.

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.

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 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.

5-501.114 Ensure drain plug on dumpsters, waste containers is in place. Observed no drain plugs at both outdoor dumpsters. Install and maintain drain plugs.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Chicken recorded below 135F (see chart). CDI- Discarded.

4-601.11 (A) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils - P Observed drink pitchers with stickers still on them. Ensure that all dishes stored as cleaned are free of any stickers and sticker adhesive. CDI- PIC placed these items in the 3 comp sink. 0 points.

6-501.12 Cleaning, Frequency and Restrictions - C Remove ice buildup from freezer floor. Remove black mold from the wall near hot water dish machine. Facility shall be maintained and cleaned. -.5 points. Facility complies well with the Food Health Code.

3-304.11 Food shall only contact surfaces of properly cleaned and sanitized equipment and utensils. -P PIC used thermometer to temp food products without thermometer going through a sanitize step first. CDI- educated PIC on risk and thermometer was sanitized. 0 points.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Ham and cheese sandwiches that were said to be prepped yesterday were cold holding in walk in cooler without date labeling. CDI- PIC labeled sandwiches before the inspection concluded. -1.5 points.

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 Preeped salads were cooling while fully covered with lids inside of refrigeration thats prone to prep activity. CDI- PIC placed some salads on TPHC with a 3 hour discard time and other served placed in walk in cooler to cool. -.5 points.

3-304.11 Food shall only contact surfaces of properly cleaned and sanitized equipment and utensils. -P Observed PIC place thermomter stim in food product without sanitizing it first. CDI- PIC was educated on health risk and santized thermotmer prior to use during the inspection. 0 points.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Remove ice buildup from interior of the milk cold hold case. Pick up frequency of cleaning to keep accumulation of ice to a minimum.

5-202.12 Handwashing Sinks, Installation - PF Handsink in boy's bathroom (one on the right as you walk in) has hot water faucet that shuts off as soon as it is released. Water must run for at least 15 seconds at all such sinks so that hands can be properly wet and rinsed. Verification visit required by June 4, 2018.

2-402.11 Effectiveness-Hair Restraints - C Observed foodservice worker with hair tied back but with no hair net or hat. All persons handling food and utensils must wear proper hair restraints.

4-903.11 Store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor. Observed bottom shelf of utensil storage in need of cleaning; cobwebs present. Observed pans still in use to be stored in contact with clean trashbags. Trashbags are not food grade and may also be treated with chemicals to keep them more resistant to tearing and to lessen attraction to pests. Can use food grade bags or keep items stored in trash bags for long term storage below and away from in use utensils or other food items. Assure that all items stored in trash bags are well washed prior to use.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed drying shelf just outside dish pit, HVAC vent over shelf near freezer and hanging electrical outlets near the freezer with dust buildup. -0-

5-501.114 Ensure drain plug on dumpsters, waste containers is in place. Observed dumpster plug broken off in dumpster. -.5- REPEAT

4-501.15 Operate a warewashing machine in accordance with data plate. Observed data plate stating final rinse solution shall be 180F. Using plate thermometer and test strip, final rinse solution measured 156F. On second pass, reading was 159F and on third pass, temperature was 166F. CDI - All washed dished from this morning re-washed for proper hot water sanitization. -.5-

5-501.114 Ensure drain plug on dumpsters, waste containers is in place. Observed broken drain plug cracked off in the dumpster. -0-

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed chicken sandwiches hot holding at 122-129F in the hot box. PIC stated these sandwiches are prepared using cold buns. CDI - PIC reheated these to 165F and implementd an extra step of heating the buns while preparing sandwiches. -1.5-

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed soy sauce labeled keep refrigerated stored in the dry storage. CDI - PIC voluntarily discarded. -0-

4-501.11 Maintain equipment in good repair. Observed two out of service steamers in kitchen. Either repair or remove from facility. -0- REPEAT

6-303.11 Intensity-Lighting - C Provide adequate lightin gin all required areas. Observed two light fixtures out near walk in cooler. Repair. -0-

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed generic spray bottles for disinfectant, detergent and sanitizer. CDI - PIC used permanent marker to circle sanitizer on the bottles. -1-

4-501.11 Maintain equipment in good repair. Observed two steamers in the kitchen that are out of service. Either repair or remove from the facility. -0-

5-501.114 Ensure drain plug on dumpsters, waste containers is in place. Observed dumpster on the outside of the corral without drain plug. -0-

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 beans covered reading 71F. Once cans are opened cooling must be achieved within 4 hours. Ensure cooling is facilitated by loosely venting or uncovering.

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 - 0pts - Observed one dented can in dry storage area.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. - 0pts - Observed sticker residue on lids. Ensure all sticker residue is removed.

5-202.12 Provide at least 100F water at handsinks.-Pf - Handsink in serving line area read 89-92F. Verification required.

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 - Ensure that when product is removed from freezer to thaw new date is placed on product to ensure it maintains compliance with datemarking parameters. CDI- Product will be consumed today.

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. 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. 0 pts - Repair the light cover. Cleaning needed in AC vent unit above storage of utensils.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf - 0 pts - Salads and toppings were prepared yesterday and will be kept thoughout lunch. Ensure that all foods maintained in the establishment for more than 24 hours are properly dated. CDI- PIC dated all salads.

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 prepared this morning were tightly covered reading 53F. CDI- Salads were uncovered and placed in a better location for proper cooling.

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 - Spinach dated for 8/27. Item should of been discarded on 9/2. CDI- PIC voluntarily discarded.

3-501.13 Use approved thawing methods. - 0pts - Thawing chicken in prep sink was not under running water. CDI- Water was turned on.

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 - 0 pts - One dented can stored with other cans. CDI- Dented can was removed from dry storage.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. - One quat sanitizer in bucket read 0 ppm. Buckets should be changed at a frequency necessary to ensure that sanitizer strength is accurate. CDI- Sanitizer was changed. Read 200 ppm.// Sanitizer at 3 compartment sink read 300 ppm.

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 - 0 pts - One small bag of lettuce stored in cooler tightly wrapped. CDI- Bag was loosely vented.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. - Sanitizer in bucket read 50 ppm. Buckets should be changed at a frequency necessary to ensure that sanitizer strength is accurate. CDI- Sanitizer was changed. Read 200 ppm.

3-302.15 Wash fruits and vegetables prior to use. - Stickers visible on all apples and pears in bags. CDI- Stickers were removed and items were rewashed.

4-501.114 Maintain sanitizer at correct concentrations. -P - Quat sanitizer in buckets read 50 ppm and in spray bottles read 100 ppm. PIC states that spray bottles are being changed weekly. CDI- All bottles and buckets were replaced with sanitizer of 200 ppm concentration. Recommend to change sanitizer in bottles more frequently. Cloth towels absorb the quat sanitizer causing the concentration of the solution to be low. Recommend to pour sanitizer on towels allowing it to absorb the sanitizer, without straining towels remove the solution, and refill containers with fresh sanitizer. This method will allow for sanitizer to be in the solution and the towels.

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. - 0 pts- Minor crumbs observed in two container holding pan lids. Ensure all containers holding utensils are clean.

4-501.11 Maintain equipment in good repair. - 0 pts - Dish machine is not currently working. A new belt must be installed. PIC has contacted maintenance and will be repaired today. PIC will use single service utensils for lunch services until dish machine is repaired. Dish machine repaired during inspection. Multiuse dishes may resume.

4-101.11 Food contact surfaces shall be made of safe materials. No odor, color or taste can migrate during multi-use. Materials shall be smooth, cleanable, durable and nonabsorbent. Observed interior surface of ice bin is damaged thus making the inside surface not smooth and easily cleanable. Repeat. Per PIC, new ice bin has been ordered.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no paper towels at serving line handsink. CDI- PIC restocked paper towels.

4-501.114 Maintain sanitizer at correct concentrations. -P. Observed a bucket of sanitizer testing below the required strength. All other containers of sanitizers tested appropriately. CDI- PIC replaced with fresh sanitizer.

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 opened packages of ham and turkey deli meat date marked 9/15/14 being stored on the shelf in the walk in cooler. Items are expired and should have been discarded. CDI- Voluntarily discarded by PIC.

4-202.11 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 the interior surface of the ice bin is damaged thus making the inside not smooth and easily cleanable.

3-101.11 Safe, Unadulterated and Honestly Presented - P,PF. Observed extremely moldy pan of shredded cheese in walk in cooler. Cheese was dated 3-24. CDI - voluntarily discarded.

3-501.17 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Date Marking - PF. Observed no date on opened package of mozzerella. Mozzerella was molded as well. CDI - voluntarily discarded.3-501.18 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Disposition - P. Observed Ranch dressing dated 5-19 and heavily molded pan of cheese dated 3-24, both in walk in cooler. CDI - voluntarily discarded. Be certain to check inventory frequently. Keep ready to eat TCS foods dated and discard after no more than 7 days at refrigerated temperaturess.

3-602.11 Food Labels - PF. Observed unlabeled self-service cookies and grab and go mixed salads. CDI - addressing currently with the State.

3-501.17 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Date Marking - PF. Properly date mark TCS RTE foods which will be held in facility for more than 24 hours after opening or preparation. Observed three opened bags of cut lettuce/spinach without dates. CDI - dated/discarded.3-501.18 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Disposition - P. TCS RTE foods shall be discarded no later than the end of the 4th or 7th day after preparation or opening, depending on storage temperature. If held at or below 41F, such foods may be kept through the 7th day. If held between 41F and 45F, they must be discarded after the 4th day. Observed fajita chicken dated 10-29, spaghetti sauce 11-5, black beans 11-18. CDI - voluntarily discarded. Discussed date marking at length with PIC.

3-501.19 Time as a Public Health Control - P,PF. Observed salads available without temperature control (Time as a Public Health Control) while white board was not filled out with time taken out of temperature control. CDI - time of 10:30 was added to appropriate salads for today on white board.

3-602.11 Food Labels - PF. Observed cookies and yogurt with fruit and various salads available for self-service without proper labeling. CDI - CMS schools system is actively working with State for solution.

Maintain hot foods at 135F or higher. Observed top layer of sweet potatoes at 116F and broccoli at 123F. CDI - top lay of potatoes discarded and broccoli reheated to 165F.