WINDING SPRINGS ELEMENTARY

3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. Observed unwashed grapes stored over RTE lettuce in the walk in cooler. CDI- Lettuce removed from beneath the grapes. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed both can openers soiled with old food debris. CDI- Items taken back to be cleaned at dish. 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 .

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 slat shaker without label. Keep items labeled

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 dish thermometer not turning on. CDI- Manager changed batteries for thermometer.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed milk being held in the milk coolers above 41F. The milks that were on the bottom of the unit were 41F or below. PIC stated that the cooler doors are left open during breakfast service and closed afterwards. PIC stated that most milks in the non-compliant areas are gone within a 4 hour period. Verification not required. All other milks were 41F and below throughout the facility. EHS advised that one only layer of milk should be used so that all products are compliant. (1.5 pts) 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 .

6-501.112 Remove dead or trapped birds, insects, rodents, and other pests. Observed two dead crawling insects on floor of dry storage room. Per PIC, facility had recently received their monthly pest treatment. -CDI- PIC removed insects.

4-501.11 Maintain equipment in good repair. Observed Ice machine not functioning. PIC stated ice machine has been broken for the past 3 months and will be replaced over summer break. 4-501.11 Maintain equipment in good repair. Observed high temp dish machine not functioning. PIC stated machine has been broken for 2 months, one of the motors is damaged and the entire dish machine will be replaced over summer break. PIC is currently using 3-comp-sink properly.

2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P Observed food employee throwing trash/boxes with gloves on, returned came back inside kitchen to continue working at steam table #2 to work with food and single service trays. EHS intervened and instructed employee to discard gloves and wash hands. CDI - EHS spoke to employee and PIC on procedures for glove usage and washing hands. Employee demonstrated proper hand washing after education.

REPEAT 6-202.15 Protect outer openings of establishment from insect or rodent entry. Observed rear door to kitchen with visible light coming through the sides and lower portion of the door. PIC stated work order has been placed and has been waiting for repairs. 6-501.112 Remove dead or trapped birds, insects, rodents, and other pests. Observed open insects traps throughout kitchen. Insect traps frequency of replacement needs to be increased due to high amount of dead insects trapped inside.

4-501.11 Maintain equipment in good repair. Observed high temp dish machine in disrepair. PIC stated machine has been broken since Friday 01/31/25. PIC stated TWC was out Friday but good not fix the issue and will return at some point today to finalize repairs. Currently, PIC is using 3-comp-sink which has adequate high water at 138F and quaternary sanitizer with test strips. EHS will conduct a verification visit. 4-501.11 Maintain equipment in good repair. Observed double door reach in freezer power not "ON". Ambient air inside freezer was observed at 48F with sealed frozen foods starting to thawing. PIC stated the outlet has known issues and will need to reset the breaker. PIC follow up by resubmitting work order for outlet/breaker issue. EHS observed freezer back to proper operating temperature at 2F once electrical breaker was reset. 4-501.11 Maintain equipment in good repair. Observed ambient air of milk cabinet #1 (closest to main entrance of kitchen) at 41F. Milk cabinet doors were closed for over 30 minutes. EHS mention to PIC about the temperature becoming an issue in the future to routinely check machine.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed speed rack of cooked burger patties, black beans, and mashed potatoes above 41*F in walk in cooler. PIC stated the speed rack was left out of walk in cooler for approximately 20 minutes. EHS instructed PIC to put speed rack into walk in freezer to quickly cool down. After one hour food was between 33*F-36*F. 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 .

6-202.15 Protect outer openings of establishment from insect or rodent entry. Observed rear door to kitchen with visible light coming through the sides of doors. Replace door weather stripping or adjust door.

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 black build up around wop sink border. Clean or replace seal around mop 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 black build up along caulking of 3-comp-sink and wall. Clean or replace seal around 3-comp-sink.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed two counter-mounted style can openers stored clean with debris built up on blades. CDI - PIC moved can openers to dish area to be 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 .

6-501.112 Remove dead or trapped birds, insects, rodents, and other pests. Observed dead insects on floor in dry storage room and a couple of traps need replacing.

4-501.11 Maintain equipment in good repair. Observed 3-comp-sink sanitizer compartment not being used due to leaking water from underneath. PIC stated they only use the 3-comp-sink to wash, rinse, and use high temp dish machine for final sanitizing step. CDI- PIC has placed work order for 3-comp-sink.

6-304.11 Mechanical ventilation of sufficient capacity shall be provided to keep rooms free of excessive heat, steam, condensation, vapors, odors, smoke, and fumes. Observed dish room with excessive steam due to high temp dish washer exhaust system malfunctioning. CDI - PIC has placed a work order. PIC is using a portable fan to help with steam.

2-501.11 A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. -Pf. Observed an incomplete vomit and diarrheal procedure in the facility. CDI. Provided PIC with one. For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P. Observed chicken HH at temperatures below 135F. (120F). CDI. Chicken was reheated and placed back into the line. 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 .

7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P Observed insect spray bottles stored around the facility. CDI-PIC moved to a chemicals shelf.

4-501.11 Maintain equipment in good repair. Observed water leaks from HH units. PIC indicated the a work order has been placed.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee drinking cup stored directly on prep table. CDI. PIC removed.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed I bucket of wiping cloths stored in water with low sanitizer concentration. CDI. PIC remade sanitizer bucket.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed cases of milk on the floor in WIC. CDI PIC stated milk was delivered today. PIC put cases on shelf in WIC.

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 tall reach in at 57F. PIC stated that after prep this morning they were put into reach in to cool. EHS educated PIC on quickly cooling in WIC or WIF not in the reach in cooler. PIC moved salads to WIC. 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 Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed 2 buckets of wiping cloths stored in water with no sanitizer. PIC remade sanitizer bucket.

3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. For more information on food storage order please visit: http://meck.co/FoodSafety. Observed unwashed apples, peaches over RTE bags of carrots, RTE yogurt bags, and apple slices. CDI-PIC rearranged and is now putting bulk produce on it's own shelf. RTE and washed produce on the other shelves. EHS suggested making labels for this.

3-501.19(B) (1) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall have an initial temperature of 41 F when removed from cold holding temperature control or 135 F or greater when removed from hot holding temperature control. -P Observed no TPHC for tomatoe/lettuce that goes on burger. CDI-PIC noticed this and wrote it on the board when EHS was inspecting. EHS discussed having someone responsible for this every morning, no points taken, first violation.

7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P Observed bleach over single use plates. CDI-PIC moved bleach to a chemicals shelf.

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 cheese stored next to the serving line at 47F, the other cheese was 41F. PIC said they were going to discard it after lunch, brought it out at 11am. was served but they do not have procedures for this in the time book provided by the school. CDI-PIC voluntarily discarded after lunch was finished (at 12:35pm) and EHS suggested either putting it on time or putting the cheese in a smaller container with a larger container of ice surrounding it.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed pizza, zucchini, and chicken all on a food cart all above 50F. Food employee said it had been in the WIC and they had just taken it out. EHS explained due to temp, this didn't seem to make sense with the temp. PIC explained they thought it was sitting out during their the employees lunch and it wasn't put back in the WIC. CDI-Food employee cooked food while EHS was inspecting.

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 carrots and ranch with no TPHC time on the board. CDI-PIC added time and said they had taken these out with 15mins because the kids had just been served. No points taken today.

4-501.11 Maintain equipment in good repair. Observed WIF with ice building up on product. PIC said maintenance was there last night to work on it.

4-501.11 Maintain equipment in good repair. PIC said stand up cooler is fluctuating temperature, it's 40F in the morning and 50F in the afternoon. They have already called maintenance. Observed ice building up on one of the vents in the WIF. *Sidenote-dishwasher has been fixed and reading 169F

3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P Observed unwashed oranges over RTE milks and snacks. CDI- PIC observed violation and corrected by putting oranges on the bottom shelf.

4-501.112(A)(2) Provide a minimum of 180F rinse water for sanitization when using the dish machine. -Pf Observed dish machine only reaching 149-152F on the dishplate. PIC called maintenance on EHS was on site. VR REQUIRED 9/10/2021.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P. Observed quat sanitizer at 3-compartment sink used to for only source of sanitizing due to dishmachine not sanitizing properly at 0 -50ppm. It was determined that hose was not submerged all the way down in sanitizer therefore not dispensing correct amount. CDI: hose was fixed and now sanitizer was rechecked at 200ppm.

General Comment: 6-501.111 Keep the premises free of insects, rodents, and other pests. Observed live roach at dish machine area. Cafeteria manager stated that she would notify pest control to come out for service.

4-501.110 Mechanical Warewashing Equipment, Wash Solution Temperature - PF. High temperature dishmachine is not sanitizing properly and reaching proper final rinse temperature. Currently dishmachine is not in use. CDI: School is using the 3-comp sink to wash, rinse, and sanitize dishes. Work order has been placed for machine. Cafeteria manager will notify maintenance again today to follow-up on work order.

Repeat: 5-501.114 Ensure drain plug on dumpsters, waste containers is in place. Observed drain plug missing from dumpster.

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

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 wall damage in the dish area, and damage to the mop sink basin.

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 multiple food employees washing hands for less than 15 secs. CDI- Spoke to PIC about re training employees on proper handwash procedure. Descriptive handwash signs were provided to go at sinks, there are handwash signs at each sink. 2-301.14 Wash hands after activities that contaminate them.-P Observed food employee come from outside and proceed to dishwash area handling clean equipment. CDI- Spoke to employee about washing hands after coming from outside and before handling clean equipment.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed mash potatoes in hot box that had temperatures ranging from 130-135F. CDI- Mash potatoes were placed into steam well and reheated to 190F and 194F.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed multiple wet wiping being stored on surfaces. CDI- Wiping cloths were placed in sanitizer buckets.

4-501.11 Maintain equipment in good repair. Observed Victory 2 door fridge taking abnormally long to recover temp when opened. Appears to be recovering at a rate of 1 degree every 10 minutes. Have fridge serviced as needed, do not store TCS foods in fridge until properly working. Sandwiches in fridge that were just made were moved to walk in to ensure they propery chill, salads were on TPHC inside fridge, no other TCS foods were present. Walk in freezer appears to have leaking pipe with ice build up behind fan unit. Needs repair. Will follow up that fridge is repaired.

. 2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed an open employee drink cup stored in dry good storage room. CDI- Drink removed.

5-205.11 Using a Handwashing Sink-Operation and Maintenance - PF Observed hot water at kitchen hand sink next to dish area not providing both hot and cold, only hot water running and is too hot (above 110 degrees) for employees to properly use hand sink. PIC has called for repair. Will follow up within 10 days that hand sink is properly operating with hot and cold water and is not at scalding temperature.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed pans of hot dogs in two different hot boxes at 119-120 degrees. Appears hot dogs are assembled by placing in cold buns which cools them below proper hot holding temperature and then they are put in hot box below 135. CDI- Hot dogs reheated for proper hot holding, PIC revised the procedure so that after they are placed in buns they either are put back into oven to heat for hot holding or they are assembled in buns per order on service line.

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 bag of pre-cooked grill chicken left over from yesterday that was not date marked. (repeat) As there was only one item not date marked, points not doubled at this time.

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 TPHC/ TILT in use for various foods but no times were being marked on the TILT board per approved TILT procedure. CDI- Times marked on TILT board.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed two buckets of wiping towels stored in water. CDI- Sanitizer provided to store wet wiping towels.

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 mashed potatoes in walk in prepped yesterday that was not date marked. CDI- Mashed potatoes dated.

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 walk in cooler closed with tight lids at 48 degrees, salads will cool faster when ventilated. CDI- Salads placed in freezer to ensure dropping to 41 prior to service per TPHC procedure.

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 sliced turkey thawed yesterday that was not date marked for a date of thaw. CDI- Turkey date marked.

4-204.118 Warewashing Machines, Flow Pressure Device - C Maintain properly working PSI meter. Observed PSI meter to be reading 25 PSI as a resting pressure even when the machine is turned off. Guage needs repair/ calibration.

/&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 small areas of peeling paint needing repainting at wall behind dish machine.

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 french toast sticks cooling in packaged plastic bags at 87F, with lettuce boxes stored on top of product. CDI product moved to freezer to rapidly cool.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed QAC based sanitized at less than 200ppm. CDI buckets refilled to proper concentration.

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

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed chicken tenders holding out of temperature control. Chicken tenders were 57-62F. CDI chicken tenders were placed in oven.

a 6-501.111 Keep the premises free of insects, rodents, and other pests. Observed several fruit flies in kitchen area.

4-501.11 Maintain equipment in good repair. Observed air conditioner leaking condensation.

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

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed chicken patties and burritos double bagged in walk-in cooler. PIC stated chicken patties were directly from walk-in freezer. REDUCE TIME ITEMS ARE HELD OUT OF TEMPERATURE CONTROL. PROPERLY COOL PRODUCTS. CDI items placed in walk-in freezer to rapidly cool.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed 3 buckets of sanitizer not labeled. CDI buckets labeled.

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 turkey/cheese burritos cooling double bagged in walk-in cooler. CDI burritos taken out of bags, placed on sheet pans and in walk-in freezer to rapidly cool.

4-501.11 Maintain equipment in good repair. Observed holes on inside surface of walk-in cooler door. Observed holes on outside surfaces of walk-in freezer door.

3-302.11(A) Protect food in storage using covered containers, intact wrappings, or packaging. -P Observed baked chicken holding uncovered/unprotected in bottom of warmer. Chicken was in direct contact with nonfood contact surface of trays. CDI chicken wrapped.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed baked BBQ chicken holding below 135F. CDI chicken reheated to above 165F.

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 chicken biscuit cooling packaged in walk-in cooler at 67F. CDI chicken biscuits voluntarily discarded. PIC stated chicken biscuits will be cooled in walk-in freezer going foward.

5-103.11 Capacity-Quantity and Availability - PF. Observed metering faucet handsink reaching 156F> EHS unable to properly wash hands due to water too hot. CDI PIC placed another work order. REPEAT VIOLATION.

2-103.11 (A)-(L)Person-In-Charge-Duties - PF. Observed 2 teachers and students in kitchen and walk-in cooler. CDI unauthorized persons left kitchen area.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed several cartons of juice labeled keep refrigerated above 45F. CDI juice 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 rice and peas/carrot mixture cooling tightly covered in walk-in cooler. CDI items uncovered. 4-301.11 Provide equipment in number and capacity so that cooling, heating, and holding temperatures are achieved. -Pf Salads cooling in reach-in tightly covered.

5-103.11 Capacity-Quantity and Availability - PF. Observed metering faucet handsink reach 147F. EHS unable to properly wash handles due to water too hot. CDI PIC placed work order.

5-501.16 Provide waste bins in required areas including at handwash sinks. Observed no trash can at handsink near dish room.

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 nacho cheese that had been opened, and not frozen, for >7 days- discarded 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 on the ceiling vent and on the portable fan today.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed sausage pizzas stored at <135F. reheated to >165F during the inspection to correct.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed milk stored at >45F today in the milk cooler. Recommend to turn this temp. down on the unit so that it maintains during service. Milk moved to walk in to chill down(see chart).

4-501.11 Maintain equipment in good repair. Observed a broken ice cream case- repair or replace so that it is easily cleanable.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed an unknown chemical in a spray bottle today- dicarded by PIC today to correct Observed bulk chemicals where the label had worn off- relabeled today to correct.

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 the small reach in today, tightly covered. Recommend to use walk in cooler or freezer and pop lids to allow more airflow around the product. Product moved to walk in cooler today to correct.

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 cantalope that was put out from service but it still had not reached 41F or less as required by the plan. Melons taken back to cooler to chill down.Observed salads that were not going to reach 41F as required as well and they were moved to walk in freezer.

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 the reach in cooler in tightly covered containers and Walk in inside tightly covered containers. Salads moved to walk in freezer to quickly chill down.

Observed an employee drink stored on a prep table today where prep was taking place. Drink discarded to correct. Store employee drinks in the designated area as discussed.2-401.11

Observed side salads from friday in the RI cooler today with no date mark. Date marked during inspection to correct. Date mark all TCS foods once they have been opened/made, and will not be used within 24 hours.3-501.17

Observed handsink near the dishmachine that has a corroded spigot and is not easily cleanable.4-202.16ryan.moore@cms.k12.nc.us

Dust hood vents- process underway during inspection.4-602.13

Observed ice unprotected in the ice machine today. Close off the opening that is present. Temp. covered today to protect ice.3-302.11

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

Dust ceiling near serving line, and vent at dishmachine.6-501.12

3-302.11 Packaged and Unpackaged Food-Separation, Packaging, and SegregationOnce a dry good has been opened, store inside a covered container or closable container. Open flour observed today- PIC put away.

. 3-501.18 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), DispositionOnly hold TCS foods for 7 days if storing them at 41F or less, once they have been opened/made. Observed washed spinach and American cheese in the WIC dated 11/26 which was >7 days prior. Products discarded by PIC to correct.

3-501.15 Cooling MethodsObserved salads on the cooling rack in the kitchen today while the salad prep employee was working on making another batch at the prep. table. Salads stored on this cooling rack were 70-71F today. Minimize how many salads are left out at one time. Once a batch is finished, roll them into the WIF while another batch is being worked on. Salads moved to WIC during inspection and had cooled to 39F before then end of the inspection. Recommend storing left over salads(that had not raised above 41F during service) in the WIC rather than the 2 dr. RI.

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

4-903.11 (A) and (C) Equipment, Utensils, Linens and Single-Service and Single-Use Articles-StoringObserved lidded employee drinks, employee personal items, and medicine stored above single-use articles today such as togo cups. These items must be stored below all single use items to protect them from splash and other contamination. Items moved to the bottom shelf by PIC to correct today.

4-501.110 Mechanical Warewashing Equipment, Wash Solution TemperatureObserved the wash temp. at 140F today in the dishmachine. This temp. must reach 160F. PIC was aware of the problem and has a technician out to repair. Staff had set up 3 comp. sink to wash rinse and sanitize and then were running dishes through dishwasher to sanitize again as a corrective measure.

3-501.16 (A)(2) and (B) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold HoldingHold TCS foods at 45-41F or less. Observed pizzas set out next to oven today that were going to be cooked but had risen to above 45F today. Pizzas were out for <30minutes before being placed into the oven to quickly reheat to 165F or more to correct. When prepping in the morning, put this food rack back into the fridge if all food is not going to be cooked immediately so that temperatures do not rise.

3-602.11 Food LabelsHealth Dept. and CMS managemnet addressing labeling deficiencies and procedure adjustments to gain compliance. Cookies and salads in need of labeling today.