IRWIN ACADEMIC CENTER

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 portioned salads being cooled in tightly packed plastic containers. Containers were held on trays that were stacked and condensation was clearly visible on containers. CDI- PIC removed items to rapidly cool in freezer before being brought out for lunch. 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 .

5-501.111 Keep storage areas and bins for waste in good repair. Waste bins stored outside with rusted holes along bottom of item.

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 top of dish machine with heavy residue accumulation. Increase cleaning frequency.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed several individual cartons of 1% milk and chocolate milk stored in the WIC at temperatures above 41°F. See temp chart. The PIC stated that the milk was received at 6:30 AM. The individual cartons of 1% milk and chocolate milk received today were voluntarily discarded by the PIC approximately three crates in total. The EHS measured the temperatures of several cartons, none of which were below 41°F. EHS suggested PIC take receiving temperatures to ensure food safety. 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 .

3-101.11 Food shall be safe for consumption, unadulterated and honestly presented. -P Observed two cardboard boxes of uncut whole sweet potatoes with mold growth in walk in cooler. CDI - PIC voluntarily discarded both cardboard boxes of uncut sweet potatoes.

4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed panel inside ice machine with pink residue build up. EHS suggested PIC to increase frequency of cleaning.

6-202.15 Protect outer openings of establishment from insect or rodent entry. Observed rear metal door to kitchen with gaps along the top and bottom of door. PIC stated work order will be placed and secondary door will remain closed.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed three in use red quaternary sanitizer buckets with wiping cloths below 50PPM concentration . CDI - PIC discarded quaternary sanitizer solution from all three buckets along with the wiping cloths and obtain new quaternary sanitizer solution from 3-comp-sink sanitizer dispenser. New sanitizer solution was observed at 200PPM.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed counter mounted can opener with built up food debris on blade. CDI - PIC moved item to dish area to be W/R/S. EHS observed blade free of food built up after it was W/R/S. 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 . 4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed ice machine with pink build up inside black ice shield. Recommended more frequent cleaning of unit to avoid contamination.

6-501.112 Remove dead or trapped birds, insects, rodents, and other pests. Observed various types of dead insects inside ceiling light shield in dish washing room. 6-202.15 Protect outer openings of establishment from insect or rodent entry. Observed rear metal door to kitchen with gaps along the top and bottom of door.PIC stated door will be replaced soon.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed two red sanitizer buckets in-use with quaternary sanitizer and cloths measuring below 50PPM. CDI - PIC discarded liquid, cloths and added new sanitizer. Sanitizer concentration was measured again resulting in 200PPM.

4-501.11 Maintain equipment in good repair. Observed walk in cooler with a metal panel screwed onto floor with gaps and not secured properly. PIC stated this has been this way for many years. 4-501.11 Maintain equipment in good repair. Observed one reach in cooler and hot holding box not functioning properly. PIC stated equipment isn't in use.

3-403.11 (A),(D) Reheat all TCS foods to 165F within 2 hours if food is to be hot held until service. -P Observed cheese dippers reheated from previous day at 157F and 159F. CDI-Employee placed tray of cheese dippers back in the oven and reheated to 178F.

5-501.114 Drains in dumpsters and waste containers shall have drain plugs in place. Observed broken drain plug on recyclables dumpster. Repair or replace drain plug.

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 max/min thermometer for testing sanitizing temperatures in hot water warewashing machine. A verification is scheduled for 9/30/2022 to determine if establishment is in compliance. -0 points-

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 max/min thermometer for testing sanitizing temperatures of hot water dish machine. Max/min thermometers are on order with CMS. -0 points-

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. - Observed PIC wearing a diamond ring while prepping apples.

4-502.11(A) Maintain utensils in good repair. Observed the lid of the dry good area bulk salt container damaged. 4-501.11 Maintain equipment in good repair. Observed rust/damage to the legs of the large dough mixer in the kitchen 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 slight rust damage to metal surfaces above the dish machine.

Observed unwashed onions over pre washed spinach. CDI - reorganized. 3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P

Observed salads from previous day not date marked. 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 sticker on washed apples. 3-302.15 Wash fruits and vegetables prior to use. Remove stickers prior to washing to ensure all the surface of the fruit has been washed.

4-501.11 Maintain equipment in good repair. Observed walk-in cooler out at time of inspection. Cooler went down over the weekend. All food had been discarded. by PIC. CDI-A repair technician was on site at time of inspection. VERIFICATION REQUIRED.

5-203.14 Prevent backflow or backsiphonage at each point of use in a water supply system by installing an approved backflow device. -P No backflow device observed at the hose connected under hand sink in dish area. Install required back flow device. VR 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. OIbserved dust build-up at the hood. Clean regularly.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed wiping cloths stored on shelf by dishmachine racks.

6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Observed cracked baseboard tiles by walk-in freezer door and rear exit door.

3-501.18- Discard the food requiring date labels once time/temperature window has expired, if it is not labled, or if the label is incorrect. -P. Observed tomato sauce in walk-in cooler date marked for 9/01. CDI- PIC voluntarily discarded.

3-304.14(B)- Hold in-use wiping cloths in sanitizer between uses. Observed wet wiping cloth on prep surface by can opener.

6-202.11- Shield the lights or provide shatter-resistant bulbs in areas of exposed food, equipment, utensils, linens or single-use articles. Observed built in lights on steam table with cracked light shields over lights and one bulb missing end cap.

5-202.12 Handwashing Sinks, Installation - PF Handwashing sinks shall provide hot water above 100 degrees F. Observed hot water between 93-94 degrees F in handwashing sink in women's restroom. Repeat. Verification required by 5/7/15

4-501.11 Good Repair and Proper Adjustment-Equipment - C Keep equipment in good repair. Observed several trays with cracks and damaged corners stored on rack.

6-501.19 Closing Toilet Room Doors - C Toilet room doors shall be kept closed and supplied with a self-closing door. Observed door not self closing on toilet room door near staff office.

5-501.13 Receptacles - C - Observed some rust developing on recyclable receptacle.

5-202.12 Handwashing Sinks, Installation - PF Handwashing sinks shall provide hot water above 100 degrees F. Observed hot water between 96-97 degrees F as measured by thermocouple. Verification required by 2/21/14.

4-903.11 (A), (B) and (D) Equipment, Utensils, Linens and Single-Service and Single-Use Articles-Storing - C Store clean equipment in a clean, dry area. Observed clean scoop and utensils stored in drawer in contact with a note pad.

5-205.15 System Maintained in Good Repair - P A plumbing system shall be maintained in good repair. Observed a leak at 3 compartmet sink rise vat. CDI, maintenance completed repairs while on site.

2-301.12 Cleaning Procedure - Use proper procedures to wash hands. Obsdervbed 1 employee not vigorously rub hands for 10 to 15 seconds when handwashing. CDI by instruction.

3-501.19 Time as a Public Health Control Follow written procedres when using Time as a Public Health Control. Observed facility writing start time on Tilt Board in the morning prior to removing food from temperature control. This is not how they should be recording start time according to the written procedures. CDI by instruction.

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 one pan of chicken not date marked that operator stated was prepared on Friday. CDI, operator discarded chicken.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed ice building up outside of line below the fan and on shelving below unit.

3-501.16 (A)(2) and (B) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding - PGeneral Comment: Potentially hazardous food shall be cold held at 45 degrees F or below. Observed mozzerela sticks stacked in a container that was sitting on improper ice bath. Some mozzerela sticks were above 45 degrees F. CDI, operator relocated mozzerela sticks that were out of temperature to walk-in cooler to rapidly cool and directed PIC on maintaining a proper ice bath.

3-602.11 Food Labels - PFGeneral Comment: Food packaged on site and made from 2 or more ingredients shall be labeled according to law. Observed operator state that they package salads, cookies, and other items made from 2 or more ingredients for consumer grab and go without proper labeling. CDI, CMS is working with the State and Local Health Department on labeling requirements. Repeat.

4-202.11 Food-Contact Surfaces-Cleanability - PFGeneral Comment: Multiuse food contact surfaces shall be designed and constructed to be smooth and easily cleanable. Observed 1 metal strainer with heavy dents and no longer smooth and easily cleanable. CDI, operator removed strainer from use.

4-602.13 Nonfood Contact Surfaces - CNonfood contact surfaces of equipment shall be free from accumulation of soil. Observed some dust and debris accumulating on shelf near warewashing machine. Observed some soil and debris accumulating on top of and under warewashing machine.

6-301.12 Hand Drying ProvisionGeneral Comment: Disposable towels or other means to dry hands shall be provided at handwash sinks. Observed disposable towel dispensor jammed in girl's restroom. CDI, maintenance person stated that a new dispensor was ordered and supplied towels during inspection.

3-501.16 (A)(1) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold HoldingPotentially hazardous food shall be hot held at 135 degrees F or above. Observed a pan of pizza bagels hot holding along serving line below 135 degrees F. CDI, operator reheated pizza bagels that were out of temperature.

3-501.16 (A)(2) and (B) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold HoldingGeneral Comment: Observed mozzerela sticks sitting on table along serving line not under temperature control but at 45 degrees F. Operator stated there was no TILT/Time as a public health control procedures prepared for mozzerela sticks. CDI by instruction, operator placed mozzerela sticks on ice.

3-602.11 Food Labels General Comment: Operator stated that facility packages cookies, salads, and parfaits for grab-and-go. Packaged food shall be labeled as required. CDI by instruction, CMS is in contact with the State for information on complying with this requirement.

Maintain proper coolling methods to rapidly cool foods. Observed baked beans and black beans in walk in cooler. Baked beans in metal pans with lids stacked and black beans in metal pan with saran wrap. Both reading 65-72F degrees. PIC stated that they had been taken from room temperature cans approx 1 hr prior. Maintain all items that are cooling uncovered to rapidly bring down to temperature.

General Comment- Observed no labels on grab and go foods. Maintain foods properly labeled. MCHD is currently meeting with CMS reps to determine best course of action for labeling for all CMS schools.

General Comment- Maintain proper storage of single service items. Observed one stack of single service bowls stored right side up with food contact surface exposed. Maintain inverted or otherwise protected.