UNIVERSITY MEADOWS ELEMENTARY

2-401.11 (A). Employee beverages must be stored in a designated area where contamination of food, clean equipment, utensils, linens, and single-use articles cannot occur. Employee drink observed on shelf above prep surface. Do not store employee drinks where they can potentially contaminate food. Store in a separate area, such as a low shelf. 0 pts.

7-204.11 Provide sanitizer at correct concentrations, diluting as required.-P Wiping cloth bucket measured over 400 ppm quat. Sanitizer must be 150-400 ppm quat. CDI - Bucket diluted to 200 ppm.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Hamburgers in hot holding measured 95-125F. TCS foods in hot holding shall measure at least 135F. CDI - First batch of burgers was reheated at 10am, so EHS allowed facility to use TPHC today for burgers and will discard any burgers at the end of lunch around 1pm. 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 .

3-501.15 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 Caesar salads measured 46-52F in upright cooler. PIC stated the salads were prepared 1 hour ago. Use walk-in cooler to cool TCS foods after preparation. CDI - Salads moved to walk-in cooler to continue cooling. REPEAT 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 .

3-501.19(B)(3) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall be marked to indicate the time that is 4 hours past the point in time when the food is removed from temperature control. Pf- Observed Caesar salads held on TPHC without a start/discard time labeled on the TPHC board. -CDI- PIC verified when Caesar salads were removed from temperature control (same time when the first grade’s lunch began) and properly labeled the salad with a start/discard time.

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 in the reach-in cooler in closed plastic single-service containers. Observed Caesar salads at 49F, after being prepped at room temperature 2 hours ago. PIC stated salads will be used today, to be placed on TPHC for students’ lunch. The latest possible start time for placing salads on TPHC is 12:45pm. PIC and EHS discussed how reach-in-coolers are not optimal for cooling; walk-in-coolers are most efficient. PIC and EHS also reviewed TPHC procedures and discussed how food must be at 41F at the start of the TPHC timeframe (removal from cold holding). Because Caesar salads are prepped the same day of service, EHS and PIC discussed how cooling salads in WIC is most efficient to ensure proper cooling rates and compliance with TPHC procedures. -CDI- PIC placed Caesar salads in WIC for rapid cooling after first temperature check in RIC. 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 .

4-302.13 (B) Provide an approved Max/Min thermometer for testing sanitizing temperatures in hot water warewashing machines. The thermometer must be readily accessible. -Pf- Observed max/min thermometer for the high-temperature sanitizing dish machine. Obtain thermometer. -10 day verification visit required-

6-501.112 Remove dead or trapped birds, insects, rodents, and other pests. -Observed dead roach in employee bathroom. Remove all dead insects or pests from premises.

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 dark buildup along interior of ice machine. PIC stated ice from ice machine is not used as food, primarily for cooling methods. Increase frequency of cleaning ice machine.

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 vent in dry storage and at the prep sink in need of cleaning.

6-301.11 Provide soap for handwashing at each handsink. -Pf Observed no soap at handwashing sink. CDI- Soap placed at the handwashing sink.

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 ceiling over the dish machine in need of cleaning.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Fried chicken on serving line measured 125-136F. Burgers on serving line measured 110-125F. TCS foods in hot holding shall measure at least 135F. CDI - Items placed on temporary TPHC and were served within 30 minutes. REPEAT 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 .

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. 1 food employee was wearing watch on wrist. Food employees must not wear jewelry on their hands or wrists. 0 pts.

4-203.13 Pressure measuring devices that display the pressures in the water supply line for fresh hot water sanitizing rinse shall be accurate to 2 pounds per square inch in the range indicated on the manufacturer's data plate. Pressure gauge on dish machine is not functioning properly. Replace pressure gauge. 0 pts.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Tray of potato wedges and tray of chicken nuggets measured below 135F on serving line. 2 trays of potato wedges in hot hold cabinet measured 105-135F. TCS foods in hot holding shall measure at least 135F. CDI - Trays reheated to above 165F. 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 .

3-501.19(B)(3) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall be marked to indicate the time that is 4 hours past the point in time when the food is removed from temperature control. Pf Yogurt stored in small cooler on line held on TPHC, but had no time written on white board. The cooler has an air temperature of 58F, so TPHC must be used for TCS foods in this cooler. CDI - PIC placed time on TPHC board. 0 pts.

6-501.112 Remove dead or trapped birds, insects, rodents, and other pests. 2 dead roaches observed on floor in kitchen during inspection. Remove dead pests from premises. 0 pts.

4-501.11 Maintain equipment in good repair. Ice machine is broken. Establishment is acquiring ice from store to use for kitchen. Repair ice machine. 0 pts.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed half of lid missing from dumpster. PIC stated a work order has already been placed to repair the dumpster. REPEAT.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee glasses on shelf with clean utensils. CDI - Glasses were removed.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed half of lid missing from dumpster. PIC stated a work order has already been placed to repair the dumpster.

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 facility did not have written procedures for responding to vomiting and diarrheal events. CDI - PIC was able to find the state vomiting and diarrheal cleaning plan in her email and will use this in the facility.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed bin of clean utensils with some sort of grainy debris in with the utensils and metal pans stored under shelf with food debris on them. CDI - Items were moved to be cleaned.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed fries holding at 125 F. CDI - Fries were voluntarily discarded.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed PIC did not have a hair covering. CDI - EHS asked PIC about hair coverings and PIC put on hair covering.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee jacket on shelf with utensils.

4-501.112(A)(2) Provide a minimum of 180F rinse water for sanitization when using the dish machine. -Pf Observed rinse temperature at dish machine not reaching 180 F. Dish plate read a temperature of 155 F and needs to read 160 F. PIC put in request to have dish machine serviced and will use 3 comp sink to clean dishes until the dish machine is repaired. VERIFICATION REQUIRED.

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 build-up on hvac vent and fan over food prep table. REPEAT Clean floors in corners and under shelving in dry storage area. 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. Replace damaged light shields in ceiling in kitchen area.

6-501.112 Removing Dead or Trapped Birds, Insects, Rodents and other Pest - C observed build-up of dead insects in light fixture.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. observed wet wiping cloth stored on prep table.

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 build-up on hvac vent and fan over food prep table. 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 water stains in light fixtures. repair water leaks.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf observed handsink in restroom with hand towels. CDI - added hand towels.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P observed burger patties in walk-in cooler 55-60F. Limit time foods are held out of temperature control during prep. CDI- voluntarily discarded by PIC.

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 quinoa salad cooling in upright cooler in covered container. CDI - vented container.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. observed boxes of hot dogs stored on the walk-in cooler floor.

4-204.118 Warewashing Machines, Flow Pressure Device - C observed pressure gauge not operating within specifications. repair or replace.

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

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 heavy dust build-up on hvac vent over food prep table.

4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. observed box of single service items stored on floor in dry storage room.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. observed heavy dust build-up on hood system filters, fans, and unit above prep table at back wall.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. observed wiping cloths stored in sanitizing solution < 50ppm chlorine.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. observed heavy dust build-up on hood system filters.

5-501.13 Receptacles - observed a hole in side of garbage dumpster.

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 on TPHC without date/time mark on dry erase board. CDI by marking for date and time.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. observed 1 wet wiping cloth stored on food prep table.

4-501.11 Maintain equipment in good repair. observed broken storage rack in dry storage room. Repair or replace. Maintain food off of the floor at least 6"

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

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 build-up on wall fans.

3-501.16 (A)(1) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding - P observed chicken sandwiches on serving line < 135F. obserevd mashed potatoes in warmer < 135F. CDI by reheat to at least 165F for 15 seconds. Ambient air temperature of warmer observed at 170F

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. observed can foods stored on broken storage rack < 6inches above floor.

4-501.15 Warewashing Machines, Manufacturers’ Operating Instructions - C dish machine operating > 25psi during final rinse.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P observed beef patties (char-meck-a-nator) on serving line and in warming cabinet < 135F. CDI by voluntary discard by PIC. Recommended keeping patties out of bun until service to ensure patties maintain 135F or above.

4-501.11 Maintain equipment in good repair. Repair broken storage shelf in dry storage room to maintain food 6 inches off of floor.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. observed wet wiping cloths stored on food prep tables.

4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. observed box of single service trays stored on the floor in dry storage room.

4-203.13 Pressure Measuring Devices, Mechanical Warewashing Equipment - observed dish machine operating out of recommended pressure range. check pressure and gauge.

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

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P observed fish bites on line steam table < 135F. CDI by voluntary discard by PIC.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. observed wet wiping cloth stored out of bucket. observed sanitizer testing 10ppm in sanitizer bucket.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. observed missing lid on recycle dumpster.

6-201.13 Floor and Wall Junctures, Coved, and Enclosed or Sealed - observed baseboard missing at walk-in cooler.

3-501.13 Use approved thawing methods. Observed a tray of lunch meat sitting out at room temperature and a pan of freshly panned sausage biscuits also sitting out at room temperature at the beginning of the inspection. Approved thawing methods include thawing under refrigeration, under cold running water, and as part of the cook process.

4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed open single use salad dressing cups stored at the employee coffee area.

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 section of baseboard missing from the wall directly outside the walk in cooler.

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 stored on serving line and no time recording on TPHC board. CDI by marking time.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. observed wiping cloth buckets not in-use.

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 clam shells tightly covered in reach in, cooling. CDI- Instruction provided to PIC about proper cooling methods.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed slight build up on walk in cooler shelving. Clean.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed 1 dumpster lid to be open. CDI- Lid was closed.

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 At start of inspection EHS observed handsink temperature in kitchen would not drop below 145 F. Water was too hot to comfortably wash hands for the required 15 seconds. EHS re-checked temperature 5 minutes later and water was a comfortable temperature to wash hands for the required time. CDI- PIC called maintenance, who came out during inspection to repair. A part needs to be bought and maintenance stated he will be back later today with the part to repair problem causing temperature fluctuations. REPEAT. No points deducted today- handsink was at proper temperature at end of inspection, however problem needs to be resolved as it is re-occuring.

4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed black build up in ice machine. Clean. REPEAT.

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 handsink hot water to be too hot to comfortably wash hands for the required time (see temp chart). Employee stated water fluctuates and isn't always that hot. CDI- Through instruction with PIC that hand sink hot water temperature needs to be lowered but still needs to be at least 100 F. Return Visit (VR) required.

4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed black build up on interior of ice machine and pink slime build up behind ice machine flap. Clean.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee drinks stored in box with individually portioned butter for school use. Create space for employee items on bottom shelf.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed fish filet sandwiches in hot box holding between 107 F and 114 F. Hot box had been turned down. CDI- Items were voluntarily discarded and hot box turned back up.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed build-up on 1 can opener. CDI by wash, rinse, and sanitize.

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. According to written procedures, salads must not be served until 41F is obtained. Observed caesar salads being served at 48F. CDI by removing and allowing to properly cool down to proper temperatures prior to serving. Discussed with PIC changing procedure for TPHC. Place prepared salads in freezer initially, cool to 41F, remove from freezer, place in upright cooler, record time.

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

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. According to written procedures, salads must not be served until 41F is obtained. Observed caesar salads being served at 51-54F. CDI by removing and allowing to properly cool down to proper temperatures prior to serving.

4-501.15 Operate a warewashing machine in accordance with data plate. According to the data plate, the minimum wash temperature should be 160F, at arrival the temperature measured 120F. CDI by refilling the unit to obtain the minimum wash temperature of 160F. PIC stated the unit will be called in for maintenance to ensure no repairs are needed.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -PObserved a single unlabeled spray bottle. CDI- bottle contained water and was properly labeled to indicate the contents.

4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor.Observed an opened box of single service clear plastic food containers stored on the floor of the dry storage room.

Maintain hot holding foods at or above 135F. Observed hot dogs on buns stored above the steam wells on the serving line and inside the hot holding cabinet at 128-132F. Observed beans also on a sheet pan above the steam well at 117F. CDI by voluntary disposal.

Properly dispose of all RTE (ready to eat), TCS (potentially hazardous) items stored beyond the discard date. Observed in house made ranch dressing in the walk in cooler with a prep date label of 3/13/14. Max hold time would be 3/20/14. CDI by voluntary disposal.

Properly label all pre-packaged, self service items. Health Deparatment and CMS management currently addressing labeling deficiencies and procedure adjustments to gain compliance.

4-501.114 Manual and Mechanical Warewashing Equipment, Chemical Sanitization-Temperature, pH, Concentration and HardnessMaintain sanitizer at required concentration. Observed sanitizer in spray bottle and buckets at 0-10ppm CL. Sanitizer was re-prepared. REPEAT

3-602.11 Food LabelsProperly date label all items packaged in the kitchen for student self service with prep name, address, ingredients in descending order, allergens present and net quantity, or weight and common name of the product. Observed cookies and salads not labeled. Health Department and CMS management addressing labeling deficiencies and procedure adjustments to gain complaince.

4-903. 11 (A) and (C) Equipment, Utensils, Linens and Single-Service and Single-Use Articles-StoringProperly store all single service items. Observed an opened box of plastic wrap stored on the floor of the storage room.

4-501.114 Manual and Mechanical Warewashing Equipment, Chemical Sanitization-Temperature, pH, Concentration and HardnessMaintain sanitizer at required concentration. Observed sanitizer in spray bottle and buckets at 0-10ppm CL. Sanitizer was re-prepared. Maintain utensils clean to the sight and touch. Observed metal pan and tongs stored as clean with food debris.

3-501.17 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Date MarkingProperly date mark all required items. Observed an opened bag of cooked chicken stored for 48hrs without a date label. Also discussed other items such as RTE lettuce and large batch of ranch dressing that may not be used within 24hrs.

3-602.11 Food LabelsProperly date label all items packaged in the kitchen for student self service with prep name, address, ingredients in descending order, allergens present and net quantity, or weight and common name of the product. Observed cookies and salads not labeled.