REEDY CREEK ELEMENTARY

4-501.11 Maintain equipment in good repair. Ice forming at junction of walk-in and walk-in freezer on wall in walk-in cooler. Repair. 0 pts.

6-301.11 Provide soap for handwashing at each handsink. -Pf 1 hand washing sink was out of soap. Hand washing sinks must be equipped with soap. CDI - PIC refilled dispenser.

4-501.11 Maintain equipment in good repair. Ice building up on bottom of upright freezer. Repair so ice doesn’t potentially contaminate food. 0 pts.

5-501.114 Drains in dumpsters and waste containers shall have drain plugs in place. Drain plug missing on dumpster. Replace missing drain plug. 0 pts.

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 Caesar salads prepared yesterday without a date mark. Observed salads stored in same RIC unit as salads prepared today. Neither salads from yesterday nor today displayed date marks. Food employees were unable to distinguish which salads were prepared today or yesterday. -CDI- PIC properly added date marks for a prep date of yesterday to all salads in unit. 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 .

3-501.15 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 tall reach-in-cooler, sealed tightly in plastic containers with covers. Salads were prepared one hour prior to inspection, per PIC. At start of inspection, observed salads at 44F. After 30 minutes, observed salads still at 44F. -CDI- Because salads were within 4 hour cooling window, PIC placed salads in WIC for rapid cooling. By end of inspection, EHS observed salads cooling at proper rates. 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 .

4-501.11 Maintain equipment in good repair. -Observed vent fan for high-temperature sanitizing dish machine malfunctioning. EHS heard sound of fan pieces hitting metal, causing fan to shut off irregularly. Dish machine continues to operate when fan shuts off, resulting in high rinse temperatures and excessive steam released from dish machine. -Repair vent fan.

5-501.114 Drains in dumpsters and waste containers shall have drain plugs in place. -Observed no drain plug in dumpster.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed soiled can opener stored as clean at prep table. CDI- Can opener taken to be washed. 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 .

6-501.112 Remove dead or trapped birds, insects, rodents, and other pests. Observed dead roach at mop sink.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed sandwiches in the tall reach in cooler holding above 48F. CDI- Items were placed in the walk in freezer and quickly cooled to 38F. 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 tall reach in holding above 41F. Ambient air temp was 45F. All food removed from the cooler. Get fixed prior to using.

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 cove base at the front of the kitchen area removed from the wall. Affix cove base to the wall.

3-202.15 Food packaging must be in good condition, intact and protect the food inside. Pf 3 cans of pears and peaches had dents on the cans. Establishment must separate damaged cans for either discard, or to return to supplier. CDI - Cans segregated by PIC. 0 pts.

6-501.111 Keep the premises free of insects, rodents, and other pests. Some small flies observed in dry storage area. Contact pest control and clean area to prevent flies. 0 pts.

3-501.17 Ready-To-Eat Time / Temperature Control for Safety Food, Date Marking (Pf) Chicken in walk-in cooler was dated 9-7 to 9-17. TCS ready-to-eat foods must be dated for a maximum hold time of 7 days after opening and under refrigeration. CDI - PIC corrected label. 0 pts.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed frozen food stored directly on the floor in the WI freezer. CDI. PIC removed.

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed employee wearing a watch while working with food. Needs to be removed.

5-501.114 Drains in dumpsters and waste containers shall have drain plugs in place. Observed dumpster outside missing drain plugs.

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 ceiling cover falling off. Needs to be fixed.

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 employee drinks on shelves with juices used for students. Discussed designated and labeled area for employee items such as food and drinks. CDI: water were relocated.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. For more information on becoming a certified food protection manager please visit: http://meck.co/FoodSafety. Observed no CFPM in the facility during inspection.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed roaches in the facility during inspection.

5-501.114 Drains in dumpsters and waste containers shall have drain plugs in place. Observed dumpster outside missing drain plugs.

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed employee wearing a watch while working with food. Needs to be removed.

4-501.110. Maintain the wash solution temperature in mechanical warewashing equipment used to sanitize in accordance with the NC Food Code.- Pf. Observed active dish washing in dish machine with water temp of 145F. Unit placed out of service. Will be back to check on the unit. 4-204.115 Warewashing machines shall be equipped with a thermometer to indicate the temperature of the water in the wash, rinse, and final rinse areas. -Pf. Observed the thermometer in the washing machine unable to read the water temperature.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed employees working with food without a hair cover. Needs to have one.

4-501.110. Maintain the wash solution temperature in mechanical warewashing equipment used to sanitize in accordance with the NC Food Code.- Pf. Observed active dish washing in dish machine with water temp of 145F. Unit placed out of service. Will be back to check on the unit. 4-204.115 Warewashing machines shall be equipped with a thermometer to indicate the temperature of the water in the wash, rinse, and final rinse areas. -Pf. Observed the thermometer in the washing machine unable to read the water temperature.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wet wiping cloth on counter not in use.

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

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 employee food/drinks on shelves with juices used for students. Discussed designated and labeled area for employee items such as food and drinks. CDI: juices were relocated.

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 no vomit/ diarrhea plan. CDI- EHS emailed vomit/ diarrhea plan to facility.

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 thermometer for dish machine. PIC stated they will be getting their dish machine thermometers in January.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed buildup on cutting blade of can opener. CDI - PIC pulled can opener and sent to dish pit for cleaning. 4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed 50 ppm quat sanitizer with wiping cloth inside in use at beginning of inspection. Food employee stated solution was from 3-comp sink. 3-comp sink concentration was correct. CDI - PIC dumped solution and refilled with quat when wiping cloth fully saturated. -1.5-

4-501.11 Maintain equipment in good repair. Observed peeling shelving in dry storage. -0- 4-205.10 Operate equipment as intended. Observed no air conditioning or cool air flow in kitchen with ambient air at 79F and above when all ovens and hot boxes are fully used.

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 a bag of opened cabbage in the reach in cooler without a date. An employee stated it was opened on Friday March 1st. CDI - item was dated.

General comment 4-901.12 Wiping Cloths, Air Drying Location - C - Observed 3 QUAT sanitizer buckets at 50 ppm. CDI - buckets were remade at 200 ppm.

3-501.19 Provide and follow written procedures for foods held using Time as a Public Health Control (TPHC). Clearly mark foods with begin and end times. All food not sold by the end of 4 hours shall be discarded. -P/Pf - Observed items on the serving line held on TPHC but the TPHC board had not been updated since yesterday. CDI - items were marked on the board.

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. - Observed an employee drink stored on a prep table next to food. CDI - drink was removed.

7-201.11 Store toxic materials to avoid contamination. -P - Observed a sanitizer bucket stored on a prep table beside food. CDI - bucket was removed.

General comment 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 the reach in cooler while covered with lids. CDI - salads were uncovered and placed in the freezer to cool; see temperature chart.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P - Observed mashed potatoes on the serving line at 129F. CDI - mashed potatoes were placed in the oven to reheat; see temperature chart.

3-304.14(E) Store sanitizer containers used for wet wiping cloths off the floor. - Observed 2 sanitizer buckets stored on the floor.

3-101.11 P Food shall be safe for consumption, unadulterated and honestly presented. Multiple dented cans of food not separated for return to vendor. CDI - All dented cans placed in PIC's office and labeled for return.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Clean crumbs from hot box door gasket, sliding door tracks of deli case, and dark build up from walk in cooler door.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Multiple wiping cloths stored on prep counters. CDI - All relocated to sanitizing solutions.

4-501.11 Maintain equipment in good repair. Rust on wire shelves used to store chemicals in dry goods area. Replace as needed.

4-501.15 Operate a warewashing machine in accordance with data plate. Rinse pressure gauge does not indicate the required pressure during the final rinse cycle. Repair. Test methods indicate that dishes are getting properly sanitized.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Clean build up of dust from fan above clean drain board of dish area.

4-501.112(A)(2) Provide a minimum of 180F rinse water for sanitization when using the dish machine. -Pf Dish machine reaching 154F per high temp thermometer. VR- Will return within 10 days to verify correction. Facility is using all single service item to serve on.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Mashed potatoes holding below 135F on serving line. CDI - Potatoes came into temp after stirring.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Clean dark build up from walk in cooler door gasket and debris from sliding door track of cold case at serving line.

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed employee drying with screw lid stored above strawberries in walk in cooler. CDI - Relocated to designated area.

4-501.11 Maintain equipment in good repair. Milk cooler is missing gasket. Repair. PIC indicated that a work order has been placed.

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 fan guards in kitchen. Clean.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P 3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P Raw shell eggs stored over margarine and American cheese in walkin cooler; unwashed tomatoes stored over ready to eat peeled carrots and broccoli in walk in cooler. CDI - Walk in cooler rearranged with correct storage order.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Wet wiping cloth stored on drain board by dish machine. CDI - Relocated into sanitizing solution.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Clean build up of dust from fan guards throughout kitchen.

4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Clean dark build up from inside ice machine.

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 Large salads cooling in reach in cooler with lids closed shut. CDI - Lids opened to allow rapid cooling.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed a few boxes of food on floor in freezer. Relocate to shelves.

4-501.15 Operate a warewashing machine in accordance with data plate. Pressure gauge only reaching 12psi during rinse cycle; also, noticed pipe leaking during rinse cycle. Repair.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Clean minor build up of dust from fans in kitchen.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P observed chicken nuggets on line hot hold unit < 135F. CDI by reheating to 165F for 15 seconds.

6-501.111 Keep the premises free of insects, rodents, and other pests. observed mice droppings in dry storage room. observed invoice for pest control service. door sweeps installed to control entry of mice. PIC will continue to use approved pest control methods.

-5-202.12 Provide at least 100F water at handsinks.-Pf Observed 2 handwash sinks without hot water. Verification visit required within 10 days.

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 dented cans stored with good cans. CDI moved to managers office.

.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 canned products stored with other canned products. CDI- PIC will begin to place dented canned products in office.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed spinach and hard boiled egg in upright cooler > 45F. CDI by removing food items and placing in working cooler. (<1hr).

3-501.19 Provide and follow written procedures for foods held using Time as a Public Health Control (TPHC). Clearly mark foods with begin and end times. All food not sold by the end of 4 hours shall be discarded. -P/Pf Observed salads in refrigeration >41F that were going to be removed from temperture control within next 30 min. Observed internal temperature of upright cooler to be 43F. CDI- Recommended change of procedure. PIC will place prepared salads in freezer initiallly. Cooling to 41F before placing food in service on line.

4-501.11 Maintain equipment in good repair. Observed internal temperature of upright cooler to be 55F. PIC has called for repair service.

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

4-101.19 Nonfood-Contact Surfaces - C: Rusting shelving in dry stock area observed. Repair or replace.

6-501.11 Repairing-Premises, Structures, Attachments, and Fixtures-Methods - C: Replace burned out light bulbs under hood.

2-401.11 Eating, Drinking, or Using Tobacco - C: Observed employees cups on prep surfaces and also in drawers with food service items. CDI-removed and discarded

3-101.11 Safe, Unadulterated and Honestly Presented - P,PF: Observed moldy tomatoes and bell peppers inside walk in cooler. CDI-discarded

4-901.11 Equipment and Utensils, Air-Drying Required - C: Observed serving trays stacked wet. All dishes must be air dried before stacking.

4-101.19 Nonfood-Contact Surfaces - C: Observed rusting/peeling shelving in dish machine and dry stock areas. Must replace or repair to be smooth, cleanable, and nonabsorbant.

4-602.13 Nonfood Contact Surfaces - C: Clean all hanging fans and attachments. Dust accumulated. Clean walk in cooler gaskets.

5-203.13 Service Sink - C: Mop sink must be available for disposal of mop water. Discontinue diposing of mop water in floor drains.

6-403.11 Designated Areas-Employee Accommodations for eating / drinking/smoking - C: Observed personal cups stored with utensils used for food prep or service. Discontinue storing personal items with food service items. 6-303.11 Intensity-Lighting - C: Increase lighting in food prep areas as well as in walk in cooler. Must be able to see in all areas.

4-601.11 (B) and (C) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils - C: Clean area on outside of hood. Sticker residue.

6-201.11 Floors, Walls and Ceilings-Cleanability - C: Clean floor under dish machine.

3-306.11 Food Display-Preventing Contamination by Consumers - P: Observed plastic containers of beans and broccoli for grab and go uncovered on counter. Must protect food from consumer contamination. CDI-placed lids on containers

4-601.11 (B) and (C) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils - C: Clean door gasket on walk in cooler door.

4-501.114 Manual and Mechanical Warewashing Equipment, Chemical Sanitization-Temperature, pH, Concentration and Hardness - P: Sanitizer buckets less than 200ppm. CDI- remade

3-602.11 Food Labels - PF: Food packaged for sale must bare labels with nutritional information/allergens. CMS is currently worjing with the State to gain compliance.

3.602.11 Food Labels. Food packaged in a facility and offered for self service sale shall bear labeling as required. CMS is in communication with the state to gain compliance.

3.305.11 Food storage. Box of apples stored on floor in walk in cooler. Also container(bucket) of pickles on floor in cooler. Do not store food on floor. Must up off of floor by 6inches.

3-501.16 (A)(1) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding - P: Hold TCS foods hot at 135 F or above. Found cheeseburgers in two warmers less than 135 F. CDI- reheated to 173 F.

3-501.19 Time as a Public Health Control - P,PF: Follow approved procedures for holding foods on time instead of temperature. Found salads already moved to grab and go unit fifteen minutes before lunch period at 48 F. TILT Board did not have that days salads listed. Time removed from refrigeration was recorded as 10:30 on board but time of inspection was 10:00 AM. Do not pre-write times on board since salads should be temped before offerrred for consumption.

3-602.11 Food Labels - PF: Foods packaged in a facility and subsequently offerred for self service sale shall bear labeling as required. CMS is in communication with the state to gain a solution to gain compliance.

3-501.17 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Date Marking: Properly date mark TCS foods that are held for more than one day in facility. Observed salads from previous day not date marked. CDI- marked and direction.

7-102.11 Common Name-Working Containers: Clearly and accurately label poisonous and toxic chemical containers. Observed several bottles marked as sanitizer to contain purple or blue liquids. CDI- bottles diswcarded.

3-602.11 Food Labels: Foods that are packaged in a facility and subsequently offered for customer self service, as in a grab and go concept, shall be labeled as to ingredients, allergens, and facility address. CDI- Health Dept and CMS management is addressing this issue to gain compliance.

3-304.14 Wiping Cloths, Use Limitation: Cloths used for wiping surfaces shall be held in between uses in an approved sanitizer. Observed sanitizer buckets to be 100 ppm or below. CDI- remade to proper concentration.

Keep equipment in good repair. Ice machine front panel is being held on / together by masking tape. Repair.