DAVID COX ELEMENTARY SCHOOL LU

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed several flys throughout preparation aria. PIC stated the school has been having issues regarding flys. Increase pest control.

4-501.11 Maintain equipment in good repair. Observed cooking skillet with front panel falling off. PIC stated skillet broke and a work order is in to repair. Repair/replace

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 fans in preparation room and in dish pit heavily built up with dust and debris. Clean.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employees possessions stored on clean dish rack and in WIC above opened RTE items. CDI - PIC moved to prevent contamination.

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 fans at dish pit in need of cleaning.

2-301.14 (H) Wash hands before donning gloves to initiate a task that involves working with food. -P- Observed food employee return from outside and begin to don gloves to prep salads. -CDI- EHS intervened, educated food employee on when to wash and food employee washed hands. -0-

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use -Pf.- Observed cart stored in front of handsink at dishpit area. -CDI- PIC relocated item. -1-

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P- Observed burgers hot holding between 108-118F. -CDI- Items were reheated to between 166-180F. -1.5- 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 .

3-501.17 (A) or (B) Date mark/label all TCS foods that are ready-to-eat once opened or prepared and are to be held for more than 24 hours. -Pf. Establish a date marking system consistent with 3-501.17 (A) or (B). Additional date marking system options are found in 3-501.17 (D)./3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it has not been labeled, or if the label is incorrect. -P The PIC should train and assign staff to monitor date marking to prevent the use of food products that are no longer in compliance with 3-501.17 (A), (B), or (C). Observed opened bag of mozzarella cheese with no date mark. -CDI- PIC voluntarily discarded items. -0- 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 Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

6-501.112 Remove dead or trapped birds, insects, rodents, and other pests. Observed trapped pest inside of sticky glue board beneath handsink. Remove. -0-

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed bread and crates of milk stored on floor in WIC. Observed juices on floor in WIF. -CDI- PIC relocated items. -0-

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wiping cloths stored in 0ppm quaternary sanitizer. -CDI- PIC replenished sanitizer concentration to 200ppm. -0-

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 high temp dish thermometer not able to turn on, likely due to a dead battery. **10 DAY VERIFICATION REQUIRED** -0.5-

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 tops of equipment (primarily beneath hood) in need of cleaning due to dust and debris buildup. Increased and more thorough cleaning frequency recommended. -0-

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 cans stored on shelves with good cans. CDI - PIC discarded dented cans.

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 underside of pans stored on bottom shelf of utensil rack with dust build up. PIC stated the pans are not frequently used. All food contact surfaces were clean. Pans need to be cleaned more frequently, even if not in use, to prevent dust build up.

5-501.114 Drains in dumpsters and waste containers shall have drain plugs in place. Observed broken drain plug on dumpster. 5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed lid open on dumpster. CDI - PIC closed dumpster lid.

5-501.115 Discard items and litter stored in the waste areas and enclosures as they are not necessary to operation and maintenance. Observed a garbage bag and some cardboard around dumpsters. Needs removal

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

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed handsink next to WIC blocked by rolling trash can. CDI- PIC moved trash can away from handsink.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed crates of milk on floor in WIC.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed in-use wiping cloths stored on prep table. CDI- Wiping cloths were moved to a sanitizer bucket.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed lid open on dumpster. CDI - Lid was closed. 5-501.114 Ensure drain plug on dumpsters, waste containers is in place. Observed one dumpster is missing the drain plug. EHS advised PIC to contact dumpster company to have the drain plug replaced.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed several ants crawling in hand sink next to walk-in freezer, on prep table with garbage disposal, and on window seal above. PIC contacted pest control during inspection.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed made burgers on buns, burger patties, and fries in hot box 1 and hot box 2 between 118-122 degrees. Appears problem with burgers was that workers were assembling burgers with cool buns and cheese then placing into hot hold after burgers had cooled during assembly. Need to reheat above 135 any foods that cool below 135 during prep to ensure hot box will properly hot hold them. CDI- All foods reheated for proper hot holding.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed wet wiping towel stored in bucket with no sanitizer strength. CDI- Sanitizer bucket re-made to proper strength.

3-307.11 Protect food from contamination sources. Observed employee dump flat pan into garbage can with pan touching inside of garbage can, then place pan on prep table, potentially contaminating prep table. CDI- Pan moved to walk in cooler, table cleaned and sanitized.

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 evidence of ceiling leak at a displaced ceiling tile in kitchen. Have leak repaired and re-turn ceiling tile in place.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed 2 door fridge holding plain yogurt and fruit yogurt at 55-58 degrees. Fridge had been accidentally un-plugged today and was not working. PIC supplied a time/ temp log for when yogurt was placed in fridge approx. 45 min earlier and was 41 degrees. Allowed PIC to move yogurt to walk in freezer to rapidly chill to 45 or below. Fridge had not recovered to 45 or below by end of inspection. PIC will not use fridge for TCS foods until it's working properly. Will make follow up. Observed milk in non working milk cooler at 47 degrees, borderline safe. PIC said the cooler is not working so they use small numbers of milks in this cooler for less than 4 hrs and dispose of them after lunch. Recommended PIC use TPHC for milk in this cooler until cooler can be repaired. CDI- PIC wrote a milk TPHC procedure during inspection.

4-501.11 Maintain equipment in good repair. Milk cooler not cold holding properly, needs repair ASAP. Walk in freezer fan unit has ice build up, needs repair.

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 badly dented can stored on shelf with other canned goods. CDI- Can removed and disposed of by PIC.

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 light fixture covers separating from lights in dry good, PIC re-fastned light covers. 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 fans above 3 comp sink and hood filters with some dust build up.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed hamburgers and fish sandwiches holding below 135F. Advised PIC to position food so it is being held under the heat lamp to ensure adequate hot holding. CDI-sandwiches reheated.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed prepared salads holding above 45F in the reach-in cooler. CDI-salads voluntarily discarded.

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/P Observed prepared salads holding at 51F in the reach-in cooler. Because these salads are held using TPHC (TILT), ensure that the starting temperature is in compliance with written procedures. CDI-salads voluntarily discarded.

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. -Pfm Observed prepared salads cooling (40 min) in containers with the lids closed at 49F. CDI-lids removed and salads placed in walk-in freezer to cool to 41F before being placed out for service on TILT.

3-801.11 (A), (B), (C), (E) and (G) Pasteurized Foods, Prohibited Re-Service, and Prohibited Food - P Observed non-pasteurized eggs pooled in walk-in cooler. CDI by discussion with PIC.

3-501.13 Thawing - C Observed chicken biscuits on sheet pans thawing out of temperature control. CDI chicken biscuits placed in walk-in cooler.

4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed ice machine collecting pink debris.

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 45F. -P Observed leftover potatoes from yesterday at 46-48F. CDI potatoes voluntarily discarded.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed cooked potatoes in walk-in cooler above 45F. CDI potatoes voluntarily discarded.

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 cooked potatoes cooling tightly stacked, tightly covered in walk-in cooler. CDI potatoes voluntarily discarded.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed cheese sticks in bags below 135F. Observed cheese sticks in 2 hot holding units below 135F. See temperature chart for temperature observations. VERIFICATION REQUIRED.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed string cheese sticks cold holding at 52F. Cheese sticks are labeled keep refrigerated. String cheese sticks must be properly cold held or placed on TPHC procedures. CDI cheese sticks placed in walk-in cooler to rapidly cool. VERIFICATION REQUIRED.

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 corn and cheese mixture in walk-in cooler not date marked. CDI items labeled.

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 yogurt bags holding out of temperature control. Yogurt bags were 57F; not written on TPHC board. TPHC board had not been updated since 3/4/16. CDI yogurt bags added to TPHC board.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed several trays wet stacked.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed fries hot holding on serving line and in 2 door hot holding unit below 135F. CDI fries were voluntarily discarded.

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 chicken incorrectly labeled. CDI PIC correctly labeled.

2-103.11(A-L) PIC shall ensure rules in the code for food safety and handling are met. Observed unapproved person in kitchen. Person dispensed ice in personal cup without washing hands prior.

4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed ice machine collecting pink residue. 4-501.114 Maintain sanitizer at correct concentrations. -P Observed one sanitizer bucket at <200ppm. CDI sanitizer bucket refilled and rested at proper concentration.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed chicken wings hot holding below 135F. See temperature chart for temperature observations. CDI chicken wings reheated above 165F.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed employee preparing large number of chef salads, ceasar salads, let/tom for burgers and boiled eggs. See temperature chart for temperature observations. Reduce quantity of items out of temperature control. CDI items placed in walk-in cooler to rapidly cool. Salads 47F at end of inspection.

4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed on box of single use cups stored on the floor today.

4-501.11 Maintain equipment in good repair. Observed a leaking canwash today.

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. Observed dust build up on two fans- one in dish room. Observed dust build up on the ceiling today.

2-102.11 PIC demonstrates knowledge by being a certified food protection manager.l Observed no certified food protection manager onsite today.

7. yhjnghiuujmholk,3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed milk stored at >45F today. Moved to freezer to quickly cool(see temp. chart). +

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. Observed dust build up on the ceiling in the dish room.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -PfObserved a small amount of build up inside of the ice machine today. Properly sanitized during inspection to correct.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -PObserved cheese sticks stored at >45F today. Discarded by PIC to correct today.

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.Dust dishwasher room fans and wall near those fans.

2-301.12. Follow the cleaning procedure to adequately wash your hands.-P Observed employees use bare hands to turn off water. Use a papertowel to turn off instead. Employee rewashed to correct.

3-403.11 (C ) Reheat commercially processed, ready-to-eat food to 135F within 2 hours if food is to be hot held until service. -PObserved potato wedges that had not reached 135F or more before being placed on the display line.Sent to be reheated to correct.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P.Observed cut watermelon stored on ice today holding at >45F. Water melon moved to reach in cooler to quickly cool down.

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/PfObserved no time on the dry erase boards for any of the salads today that were in the display unit and those salads were >41F. Salads moved to walk in to quickly chill down.

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 closed containers, tightly stacked upon one another and in a small reach in unit. Moved to walk in freezer to quickly chill today. Recommend to space these out and vent containers so they can breath.

Keep wet. wiping clothes stored in sanitizer. Observed only one santiizer bucket with santiizer in it and being used today.

Observed chicken alfredo holding at <135F today in the hot box. Sent to be reheated to 165F or more today(see chart). Hold TCS foods at 135F or more for hot holding. May need to reheat after adding chicken and sauce if temperatures on the product fall.3-501.16

CMS and MCHD are working on a system of compliance for labeling.3-602.11

Dust fan in the kitchen- dust present today.Observed the dishwasher not working today. Facility had already changed to single use plates and plastic ware. Dish procedures reviewed today and were in compliance.

3-602.11 Food LabelsHealth Dept and CMS management addressing labeling deficiencies and procedure adjustments to gain compliance. Ie. packaged salads and cookies

Observed pears that had been washed and bagged that were ready to be served but the stickers were still present on the product. These cannot be properly washed without first removing the sticker.3-302.15

Dust the wall fan that is along the office wall- build up today.6-304.11

2-102.12 Certified Food Protection ManagerPIC must have passed an ANSI approved, proctored food safety exam. Points will not be deducted until Jan. 2014.

3-302.11 Packaged and Unpackaged Food-Separation, Packaging, and SegregationObserved raw chicken thawing above juices today in the WIC. Store foods by final cook temp., with all RTE foods stored above raw animal foods. Chicken places on the bottom rack today to correct.

3-501.16 (A)(2) and (B) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold HoldingObserved grilled cheese sandwiches being stored at room temp. today. A staff person had to leave immediately and they were left out- placed into WIC to quickly chill down. If food must be stepped away from then it must be put back into fridge so that it is not temperature abused.

3-501.17 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Date MarkingObserved American cheese in the WIC not date marked today- discarded during inspection. Date mark all TCS foods that are not used within 24 hours of opening.3-501.18 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), DispositionObserved an open pack of American cheese that was date marked for 10-21-13- discarded during inspection. Once a TCS food has been opened/made, only hold product for 7 days.

3-501.19 Time as a Public Health ControlAccording to TILT/TPCH procedures onsite, salads must be cooled down to 41F or less before being placed in the front display unit. Observed salads in the front display unit today that were at >45F and there was no time on the TILT board. Salads placed in WIF to quickly cool to 41F or less before being offered for service. Once salads are placed into the front display unit, then they must be timed via the TILT board.

3-501.15 Cooling MethodsObserved salads in the front display unit cooling today and this unit is not designed to quickly cool foods. Observed other salads cooling in the WIC today and they were all tightly covered in their clam shells. These must be able to breath to cool quickly enough- keep clam shells cracked when cooling.

3-602.11 Food LabelsHealth Dept and CMS management addressing labeling deficiencies and procedure adjustments to gain compliance. Ie. packaged salads