CROWN POINT ELEMENTARY

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 the high temperature thermometer for the high temp dish machine out of battery. PIC stated they will obtain new batteries ASAP. VERIFICATION REQUIRED within 10 days to ensure facility is in compliance.

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 turkey and cheese sandwich in grab’n’go display case intended to be held on time (TPHC). Sandwiches were not marked with the time they were removed from cold holding temperature control. PIC stated sandwiches were removed from temperature control 5 minutes ago. -CDI- PIC added correct time sandwiches were removed from temperature control. -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 large deep plastic bowl of cut cantaloupe recently prepared in ambient temperature densely cooling in reach-in cooler. Cantaloupe was at 51F when initially placed in reach-in cooler after prep. After 25 minutes, cantaloupe remained at 51F. Cantaloupe was cooling too slowly at a rate of 0F/min. TCS foods must cool from 70F to 41F or below within 4 hours. -CDI- PIC moved bowl of cantaloupe to WIC for rapid cooling. Cantaloupe was moved back out of WIC before additional temperature was recorded for further prep by staff. -0.5- 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.

3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Observed an unlabeled container of spices on the dry storage shelving.

REPEAT 6-501.112 Remove dead or trapped birds, insects, rodents, and other pests. Observed various dead insects in ceiling vent located in dry storage room.

6-501.112 Remove dead or trapped birds, insects, rodents, and other pests. Observed various dead insects in ceiling vent located in dry storage room. Remove items.

REPEAT 5-205.15 Maintain a plumbing system in good repair. Observed leaking faucet at three compartment sink. PIC has placed a repair ticket.

5-205.15 Maintain a plumbing system in good repair. Observed leak at 3 compartment sink, PIC has placed a repair ticket.

4-501.11 Maintain equipment in good repair. Dish machine is not working. Repair ticket has been placed. Facility is using the 3 comp sink.

4-501.19 During manual warewashing, maintain the wash solution at a minimum of 110F or as otherwise allowed by the detergent manufacturer label. -Pf. Observed in use wash solution below 110F. CDI: food employee drained some solution and added more hot water. Solution is now over 110F.

4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Some build-up starting on ice shield in ice maker.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P: Cheeseburgers in holding below 135 F. CDI- cheeseburgers reheated to 180.0 F in steamer. 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 .

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 chicken in hot holding at 103F. Dial had been turned down to lowest setting. CDI-chicken reheated to 175F

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed various turkey and cheese sandwiches in bagged lunches 42-50F. Recommend to use Time as a public health control for sandwiches as preparing sandwiches and cooling to 41F prior to service is difficult to achieve with time constraints. CDI- All sandwiches were prepared and served within 4 hours. Remaining sandwiches at end of day were discarded.

4-501.15 Operate a warewashing machine in accordance with the data plate. Observed dish machine not properly functioning at time of inspection. PIC was aware that machine is not functioning and is not currently being used. Part for machine repair has been ordered. Single service items are being used for students until machine is repaired. 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 Facility currently does not have a max/min reading thermometer for hot water dish machine. CDI by education with PIC. Obtain prior to next inspection.

6-501.111 Keep the premises free of insects, rodents, and other pests. Live spider observed inside kitchen upon entry.

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 chicken biscuits cooling in reach in at a rate of .36F/min. CDI: Product relocated to walk in freezer and proper cooling rate met.

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 individually wrapped chicken biscuits cooling in reach in cooler. CDI: Biscuits moved to walk in freezer. Due to items being unavoidably individually packaged, ensure proper cooling equipment is used.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed cardboard dumpster door open. CDI: Door closed.

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 base board to right of walk in cooler in need of reaffixing.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed wet wiping cloth stored in soapy water. CDI: Bucket was emptied and wet cloth was taken to the dirty linen area.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed build up on the back of the slicer in a non food contact area. CDI. PIC cleaned it.

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 Two damaged cans not segregated in damaged cans area. CDI Moved to damaged cans area.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed food contact surfaces of serving spoons stored as clean with food buildup present. CDI - PIC re-cleaned. -1.5-

3-501.13 Use approved thawing methods. Observed cooked chicken being thawed under running water measuring 81 degrees chicken measured at 77 degrees. CDI chicken discarded.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed food stored on shelf under leaking condenser in walk in freezer. -0-

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet stacked metals pans on prep table at beginning of insepction. -.5-

4-501.11 Maintain equipment in good repair. Observed rusted shelving on the inside of a hot box and a broken door handle on the outside of a hot box. PIC indicated new hot boxes have been ordered.

5-205.15 Maintain a plumbing system in good repair. Observed a minor leak at the handsink faucet nearest the 3 compartment sink.

4-501.11 Maintain equipment in good repair. Observed rust accumulation on racks inside hot box near serving line. PIC indicated a new hot box has been ordered.

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

3-302.11(A) Separate unwashed produce from ready-to-eat foods. -C Observed unwashed tomatoes stored above ready-to-eat foods such as cheese and packaged lettuce in the walk in cooler.

5-205.15 Maintain a plumbing system in good repair. Observed a leaking faucet at the 3 compartment sink. Observed one non-functional faucet knob.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed grilled cheeses in hot boxes hot holding below 135F (see chart). PIC indicated the sandwiches were reheated to above 165F around 10AM. CDI- PIC instructed employees to discard any remaining sandwiches if not sold by 1:00PM.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed fish sticks hot holding on the serving line below 135F (see chart). CDI- product discarded.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed milk cartons cold holding above 45F in the milk cooler (see chart). CDI- milk was transferred to the walk in cooler for cooling.

Observed a broken drainplug on the dumpster today. 5-501.114 Ensure drain plug on dumpsters, waste containers is in place.

Observed missing baseboard in areas and low grout in front of the ice machine. 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 dust build up on wall fans today. 4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris.

Observed the cardboard dumpster top lid left open. 5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors.

Observed an open bag of cooked chicken strips that had been pulled out yesterday to thaw. Through discussion it was found that this product is used after thawing overnight in the walk in cooler, and then placed back into the freezer until it is needed again. Only the opening date was on the product today- there must be a running tally of which days it is pulled out of the freezer and these pulls should not 6 pulls(5 would be preferable). Corrected through instruction.

Observed one sanitizer bucket that was <150ppm quat.- refilled to correct. Maintain sanitizer at 200-400ppm. 3-304.14(B) Hold in-use wiping cloths in sanitizer between uses.

4-501.11 Maintain equipment in good repair. Observed rusted shelving inside the walkin

| 6-501.14 Change the filters and clean the intake and exhaust air ducts so they are not a source of contamination by dust, dirt or other materials. Observed buildup on fans 6-303.11 Intensity-Lighting - C No enough lighting in food pre area near the back door.

4-501.114 Maintain sanitizer at correct concentrations. -P Observed <150ppm in sanitizer buckets today. Remade to correct. Maintain at 200-400ppm. disussed pre-soaking rags and using more sanitizer in the buckets today to increase the life of the solution.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed some spilt milk in the bottom of milk coolers today and an odor coming from them.

4-502.11(A) Maintain utensils in good repair. Observed some sehlving peeling inside the walkin. Gasket on walkin stained-CDI-Call made to have gasket replaced

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed dust buildup on fans

6-501.18 Maintain handwashing sinks, toilets and urinals clean. Observed toilet in need of cleaning

6-303.11 Intensity-Lighting - C- Walkins need more lighting

3-501.14 Cooling - P-Observed chicken patties and corndogs that had been cooling since yesterday at 54-55-CDI-All items were thrown out

3-501.18 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Disposition - P-Observed carrots with a date of January-CDI-Carrots thrown out

5-501.114 Using Drain Plugs - C-No drain plug present on trash receptacle 5-501.116 Cleaning Receptacles - C-Clean inside all receptacles before placing liners

6-303.11 Intensity-Lighting - C-More lighting needed inside the walkins

3-501.14 Cooling - P-Observed chicken patties and corndogs that had been cooling since yesterday at 54-55-CDI-All items were thrown out

3-501.17 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Date Marking - PF-Observed carrots with a date of January-CDI-Carrots thrown out

5-501.114 Using Drain Plugs - C-No drain plug present on trash receptacle 5-501.116 Cleaning Receptacles - C-Clean inside all receptacles before placing liners

6-303.11 Intensity-Lighting - C-More lighting needed inside the walkins

5-202.12 Handwashing Sinks, Installation - PF Hot water at hand sinks shall be maintained at 100 F. Water in childrens restrooms is 94 F. Adjustment required.

6-501.114 Maintaining Premises, Unnecessary Items and Litter - C Area near dumpsters must be free of debris. Observed delapidated shelving outside back door. Gave instruction to remove.

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 a couple of cans with deep dents. Gave instruction to separate for return or disposal in a designated area.

3-601.11 Standards of Identity - Health Dept. & CMS management addressing labeling deficiencies and procedure adjustments to gain compliance.

3-602.11 Food Labels - PF Health Dept and CMS management addressing labeling deficiencies and procedure adjustments to gain compliance.

Maintain quat sanitizer at 200-400ppm. Observed 0ppm in sink upon arrival. CDI by making sanitizer. Observed correct concentration in buckets.

All ready to eat, potentially hazardous foods in refrigeration longer than 24 hrs must be labeled with the date prepared or discard date. Observed cheeseburgers, green beans and lettuce with no date marking in walk in cooler. CDI by instruction.