SOUTH CHARLOTTE MIDDLE SCHOOL

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed 2 sheet pans of cut watermelon cups in standing cold holding unit. Front 2 rows of watermelon cups on both sheet pans were observed 44-46F. PIC indicated they were placed directly from wic into cold holding unit 30 minutes prior to EHS arrival. CDI - PIC re-located both sheet pans to WIC to rapidly cool below 41F. -1.5-

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 cracked and chipped baseboard tiles in area near hot line. Repair or replace.

5-501.114 Drains in dumpsters and waste containers shall have drain plugs in place. Observed red dumpster without a drain plug. Drain plugs needed

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 stained ceiling tiles

4-501.11 Maintain equipment in good repair. Observed large amounts of ice build up in the freezer due to condensation coming from the condenser. Ice has formed on boxes of food. Repair condenser. REPEAT*** (0.5 pts)

3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Observed working containers of salt and pepper in plastic shakers not labeled. Label all working containers of ingredients with the common name of the item when it is not in its original packaging. -CDI- PIC immediately labeled the necessary containers. (0 pts)

4-501.11 Maintain equipment in good repair. Observed large amounts of ice build up on boxed food products in the WIF. Service the WIF to prevent the formation of ice. (0.5 pts)

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 use trays being held stacked at serving counter outside of their original packaging right side up. CDI: PIC inverted trays to protect against contamination.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P EHS observed sanitizer bucket at front hot line recording 50ppm. CDI PIC remade bucket of sanitizer and retested at 200ppm. -0 points 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 and How to Test Sanitizer https://youtu.be/y0SjmnabFaY

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P EHS observed potato wedges being hot held in hot box at 111F. CDI EHS informed PIC and potato wedges were voluntarily discarded. -1.5 points 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 .

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed spray bottle of Secure sanitizer not labeled. PIC stated Secure material can be mixed as a disinfectant or a sanitizer and stated the spray bottle was mixed as a sanitizer but label must have come off. CDI: PIC labeled spray bottle as sanitizer.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed dumpster stacked high with trash preventing lids from closing. PIC stated trash pick up has been a problem and she has sent multiple requests for trash to be picked up.

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 a sheet tray of cooked fries and 2 sheet trays of onion rings being held in WIC above 41F. PIC stated items had been in WIC since yesterday. CDI: PIC discarded fries and onion rings.

4-501.11 Maintain equipment in good repair. Observed several shelves in the chemical room that are rusted. Need to be replaced.

5-202.14 Prevent backflow or back siphonage prevention devices installed shall meet American Society of Sanitary Engineering standards. -P Hose attached to hose bib underneath dish machine drainboard. Hose bib does not have any backflow prevention device. Hose also has a spray gun attached to the end of hose. Either install a vacuum breaker and remove the attachment after each use, or install a backflow preventer rated for continuous pressure. VR - Verification required by 12-6-2021

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

3-501.18 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Disposition - P - Salsa on speed rack in walk-in cooler was date marked for 9-9 and had not yet been discarded. TCS ready-to-eat foods shall be discarded or used within 7 days of opening or preparation. CDI - Salsa discarded.

6-501.112 Removing Dead or Trapped Birds, Insects, Rodents and other Pest - C - Remove old sticky traps with stuck roaches on them. Dead pests shall be removed from the premises. 0 pts.

3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. -P Observed a container of cut lettuce with a cooling rate of 0F/min. Ensure to improve cooling procedures to facilitate proper cooling. CDI PIC uncovered container of cut lettuce to rapid cool.

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 a tightly wrapped plastic container of cut lettuce cooling in the walk in cooler. CDI EHS discussed proper cooling methods with employee and PIC uncovered container.

3-501.17 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Date Marking - PF Observed deli ham in the walk in cooler that had been pulled from the freezer yesterday dated 2/14. Deli turkey that had pulled from the freezer yesterday had no date. Ensure TCS items are dated with the date they are thawed. CDI- Ham and turkey dated 2/13.

4-501.11 Maintain equipment in good repair. Observed rusted racks in the milk cooler. Resurface or replace.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed residue in the bottom of the milk cooler below the racks. Cleaning needed.

3-202.15 Package Integrity - PF COMMENT: Observed a few diced pear cans with dents in the top of the can around the middle seal. Conversation held with the PIC (person in charge). PIC states any dented cans are pulled and are placed in a separate area to receive credit from vendor. Food packaging has be in good condition, intact and protect the food inside. CDI. The PIC had the cans pulled and placed in credit pile.

3-501.19 Time as a Public Health Control - P,PF Observed slaw (shredded cabbage mix) not properly documented with times on time board. 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. CDI. The PIC placed the slaw on the time board with the correct time of 11 AM.

6-202.15 Outer Openings, Protected - C COMMENT: Observed gap beneath the back door that leads to garbage cans and the finished floor. Provide an effective door sweep at the bottom of this door to protect establishment from insect or rodent entry.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf - 0 pts - Observed soapy water and sanitizer in containers with no label. Ensure that label of sanitizer is always on any container. CDI - Name placed on items.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. - Observed a box of chips stored on the floor. CDI - Placed off the floor.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. - 0pts - Observed cloths stored in soapy water. Ensure that when cloths are not in use they are only stored in chemical sanitizer. If soapy water is needed use towels and place in soiled bins.

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 - 0pts - Observed mozzarella cheese dated for 1/11/17. CDI- Item discarded. Ensure that if product is frozen then opened a new date is placed on the product the date that it is opened.

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 several overhead vent covers with build up particularly over the three compartment sink area. Ensure all over head vents are being cleaned as needed.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. - 0pts - One bucket read 100 ppm. CDI -Changed to read 200 ppm.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. - Lid of dumpster is cracked. One lid missing. Replace lids to be tight fitting.

6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Observed cracked cove base tiles at the front serving area.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Remove ice build up from shelving in freezer. Clean white fan near cookie prep area.

General Comment 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. Much of the coping tiles broken and in need of repair. Failure to correct may result in point deductions on future inspections.

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. Wet wiping cloth stored on the cart by serving line. CDI - Wiping cloth relocated into sanitizing solution.

2-103.11 (A)-(L)Person-In-Charge-Duties - PF. To clarify, Persons unnecessary to the Food Establishment operation are not allowed in the Food preparation, food storage, or warewashing areas, except that brief visits and tours may be authorized if steps are taken to ensure that exposed food; clean equipment, utensils, and linens; and unwrapped single-service and single-use articles are protected from contamination. This would prevent non kitchen employees (teachers) from coming into the kitchen to scoop their own ice. CDI.

3-501.19 Time as a Public Health Control - P,PF. Observed melons are kept out of temperature control and their is a procedure for using Time as a Public Health Control (Formally TILT) for melons, but no times had been recorded. CDI- Observed melons discarded as lunch was over.

3-602.11 Food Labels - PF. Packaged food such as salads, cookies, and rice crispy treats must be labeled with required information such as ingredients and allergens. Observed unlabeled. CDI- CMS child nutrition and the health department are working to correct this issue.

2-103.11 (A)-(L)Person-In-Charge-Duties - PFEnsure non food service workers follow the code rules just as a food service worker. Observed teacher come in and dispense ice from the ice machine without washing hands etc... CDI, Instructions were given to the PIC to dispense ice for the teachers etc... as needed.

3-501.16 (A)(1) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding - P Hot hold foods 135F or greater. Observed 118F was reheated to above 165F as observed.

3-501.17 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Date Marking - PF3-501.18 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Disposition - PTime temperature control for safety foods (potentially hazardous foods) that are open/prepared ready to eat foods and held more than 24hrs require date marking. Observed salad greens, in house ranch dressing without dates. Observed black bean salsa out of date for discard, dated 1/7/14. CDI, foods were labeled and discarded as required.

3-602.11 Food Labels - PF Facility has some items that are customer self service without labeling, today, rice krispie treats. Currently, CMS and DHHS are in discussion to meet the requirements of the labeling laws.