ELIZABETH LANE ELEMENTARY

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed string cheese in small container >41F. CDI-voluntarily discarded. 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 .

4-204.115 Warewashing machines shall be equipped with a thermometer to indicate the temperature of the water in the wash, rinse, and final rinse areas. -Pf. Repeat-Observed high temp dishmachine’s temperature gauges not operating properly. Dials did not move during 2 cycles. Thermometer for wash reading < 150F thermometer for final rinse reading < 180F. High temp dishmachine is getting hot enough per min/max thermometer run through machine, gauges not working properly.

5-501.15 Provide dumpster, waste containers that are of sound construction. Observed dumpster rusted through along floor/wall junction. Needs replacing.

5-202.12 Provide at least 100F water at handsinks. Observed hand sinks < 100F. Increase water temperature and water pressure.

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). Observed Caesar salads not date marked. CDI-made today and date marked 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 Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

4-204.115 Warewashing machines shall be equipped with a thermometer to indicate the temperature of the water in the wash, rinse, and final rinse areas. -Pf. Observed dishmachine water temp gauges don’t operate properly. Gauge for rinse cycle doesn’t move during operation, and doesn’t reach 180F rinse temp. (The max/min thermometer (and my disk) both temped the final rinse water hot enough). Verification Required to check water temp gauges have been repaired.

5-501.114 Drains in dumpsters and waste containers shall have drain plugs in place. Observed trash dumpster in corral doesn’t have a drain plug. Drain plug is needed.

3-101.11 Food shall be safe for consumption, unadulterated and honestly presented. -P Observed dented can being stored in conjunction with unadulterated cans during inspection. CDI - PIC confirmed that they had dropped can earlier in the day. REHS educated PIC on retention of adulterated cans. PIC removed product from can for later use. 1 pt.

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 veggie pinwheels in WIC with thaw date of 2/9/26. CDI - PIC voluntarily discarded. 0 pts. 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 .

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed employee improperly donning hair restraint. CDI - Employee corrected. 0 pts.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wiping cloths being held in sanitizer below 200ppm quat during inspection. CDI - PIC changed sanitizer to solution with proper concentration. 0.5 pts.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed lasagna rolls holding below 135F during inspection. See temperature chart. Rolls had been placed on hot line around 10:25am per PIC. CDI - Lasagna rolls placed back into steamer to reheat before being placed back on line. 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 .

4-703.11(B) After being cleaned in a mechanical dish machine, equipment food-contact surfaces and utensils shall be sanitized in the dish machine by achieving a utensil surface temperature of 160F as measured by a max/min thermometer.-P. Observed the high temp dish machine actively being used and only able to reach 127F while in use. The items being washed were not able to be correctly sanitized. The 3 compartment sink shall be used as a means to cleaning all multi-use dishes and utensils until the high temp dish machine is fixed. VERIFICATION REQUIRED*** (1.5 pts) For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training video at the following weblink: Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wiping cloths being stored in a quat sanitizer solution at 0ppm. -CDI- PIC replaced the sanitizer with new solution of 200ppm. REPEAT*** (0.5 pts)

4-501.11 Maintain equipment in good repair. Observed dish machine only able to reach 127F while actively being used. Repair dish machine. REPEAT*** (1 pt)

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed one pizza cutter with food residue on the blade. -CDI- Pizza cutter was placed in the 3 comp sink to be rewashed and sanitized. (0 pts) 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 .

6-404.11 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 2 cans of fruit with large dents in them upon arrival. Cans were dated 2 days prior to the inspection. -CDI- PIC relocated the necessary cans to the designated location for damaged goods. (1 pt)

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wiping cloths in quat sanitizer solution at 0ppm. -CDI- PIC replaced the sanitizer with new solution at 200ppm. (0 pts)

4-501.11 Maintain equipment in good repair. Observed the high temp dish machine unable to get to 160F after 5 cycles. Dish machine had a do not use sign on it. The kitchen has been using the 3 compartment sink as a way to properly clean all dishes and utensils. Repair the dish machine. REPEAT*** (0.5 pts)

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 buildup on gaskets in the cooling units. Increase cleaning frequency. (0 pts)

4-501.11 Maintain equipment in good repair. PIC stated that at beginning of shift found the dish machine to not be producing 160F. Called repairman and placed work order. Is using three comp sink properly until repaired.

5-205.15 Maintain a plumbing system in good repair. Faucet leaking at three comp sink. Repair.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed door open on one dumpster. Keep doors closed at all times.

5-205.15 Maintain a plumbing system in good repair. EHS observed hot water leaking where faucet attaches to wall at 3 comp sink. PIC provided work order stating that leak will be serviced next week. -0 points

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf 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 . Observed a tray of individually portioned containers of sliced tomatoes and cut lettuce being stored in RIC without date marks. PIC stated tomatoes and lettuce were prepared yesterday. CDI: PIC date marked tray.

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 broken floor tiles surrounding drain next to bulk ice machine. PIC submitted a service request for repair during inspection. REPEAT

4-602.11 (A) (5) Equipment food contact surfaces and utensils shall be cleaned, and sanitized per 4-702.11/4-703.11, at any time during the when contamination may have occurred. P. 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 . Observed employee handling soiled equipment and utensils while passing items through dish machine and handling clean equipment and utensils with same rubber gloves after the items passed through dish machine. Items were being stored as clean. CDI: PIC educated employee on removing rubber gloves and washing hands after handling soiled utensils and equipment and before handling clean equipment and utensils.

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 2 dented cans being stored amongst non dented cans on dry storage shelf. CDI: PIC separated dented cans and placed in designated area.

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 stored on serving counter outside of their original packaging right side up. CDI: PIC inverted single use trays to protect against contamination.

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 3 leaking ac units on ceiling of kitchen and dry storage area. PIC submitted service requests for repair of AC units on 8/28.

4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed minor black buildup on interior ice machine plastic shield. Clean as needed to prevent buildup.

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 (1) bag of mozzarella cheese date marked with a date of opening of 5/2/2023. CDI - PIC voluntarily disposed of expired food item. 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 Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

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 covered container of cinnamon sugar with no working label.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed in use wiping cloth in stored in sanitizer with under-concentrated sanitizer (less than 50 ppm when tested). CDI - PIC remade sanitizer bucket with properly placed sanitizer and placed in use wiping cloth into the 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 one (1) box of unwashed tomatoes stored above ready-to-eat foods, such as single serving ranch packs and string cheese, in the WIC. CDI - PIC and EHS discussed effective storage order and tomatoes were moved to prevent potential contamination.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed multiple frozen food boxes stored directly on the floor of walk-in freezer. PIC elaborated that food items had been delivered in the previous day and were awaiting inventory recording and storage.

5-501.114 Drains in dumpsters and waste containers shall have drain plugs in place. Observed center dumpster with no drain plug. Contact waste management provider to replace missing drain plug.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed cart of cardboard boxes stored in front of hand sink. CDI - Cart removed. - 1 -

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed cauliflower in hot well holding at 100F. CDI - Item placed on TPHC until their next batch of cauliflower comes out of the oven. - 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 no Max/Min thermometer present for the hot water dish machine. CDI by education. Provide max/min thermometer for hot water sanitizing dish machine by next inspection. - 0 -

5-501.113 Covering Receptacles - C Observed outside receptacles that had the doors opened. Receptacles and waste handling units for refuse, recyclable and returnable shall be kept covered with tight fitting lids or doors if kept outside the food establishment. CDI- Doors closed.

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 Time begin times were being written when salad was transferred to another reach in cooler and not holding display cooler. CDI- Time corrected.

3-501.13 Use approved thawing methods. Frozen strawberry thawing in sitting water in prep sink. Use running water.

5-501.114 Using Drain Plugs - C Drain plug missing in dumpster. Obtain.

3-101.11 P Food shall be safe for consumption, unadulterated and honestly presented. Observed what appeared to be mold growth on portioned cheddar cheese cubes. CDI- product 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/Pf Observed cut cantaloupe being stored at room temperature on serving line without time written on TPHC board. CDI- Begin time added to TPHC board.

4-202.11 Food contact surfaces shall be smooth, free of open seams, cracks, chips, pits, sharp internal angles, crevices and assembled to allow access to clean. -Pf Observed crumbling silicone on the back side of the deli slicer close to the blade. Have repaired. Return visit required.

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 food employee enter kitchen wash hands recontaminate on handles and leave kitchen. CDI- PIC to coach

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed cooked chicken and hamburgers hot holding below 135(see temp chart). CDI- burgers plcaed on TPHC back timed to removal from fridge(pre-cooked burgers); chicken reheated to 167F

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 some leaf spinach from yesterday not date marked. CDI -date marked

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed sanitizer wiping cloths in sanitzer bucket at 50 ppm QAC. CDI- emptied sanitzer tested at 200ppm QAC at 3 comp sink

3-202.15 Food packaging has be in good condition, intact and protect the food inside. One dented can of apple sauce in dry goods room. CDI - Discarded.

4-501.11 Maintain equipment in good repair. Replace torn gasket on reach in cooler.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Clean dust from fan above clean utensil storage rack.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed food residue and sticky buildup on shelving in dry goods room and on gasket for walk in cooler door.

4-904.11 Display and handle single-use and single-service articles to prevent contamination. Observed single service cups next to tea urns displayed with lip contact surface of top cups exposed to contamination. CDI: Cups placed in plastic sleeves.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf - Observed hand sink near the dry storage room completely blocked by a cart. of utensils Hand sinks must remain accessible at all times. CDI - Item moved.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf - 0 pts - Observed portioned mozzarella labeled for 4/19 but the open bag in walk in cooler was labeled for 4/17. Ensure that the proper date follows the product to ensure compliance at all times. CDI - Date changed to read 4/17.

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 - 0 pts - Observed mozzarella cheese dated for 1/11/17. CDI- 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 - Repeat - Observed lettuce tightly covered reading 55F. CDI- Uncovered.

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 - Repeat - Observed salads and small lettuce containers stored tightly covered reading 49-53F. CDI- Uncovered.

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 - 0 pts - Observed dented can in storage. CDI- Removed from storage area.

. 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 container of chicken stock and tomato paste cooling with tightly wrapped lids. CDI-The edges of the wrappings were uncovered to allow for proper heat transfer.

6-501.112 Remove dead insects, rodents, or other pest to prevent pest attraction. Observed dead insects inside light fixtures in the kitchen area.

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 debris on ceiling tile at the front line area. -Observed dust build-up on the ceiling vent in the dish area.

5-501.115 Discard items and litter stored in the waste areas and enclosures as they are not necessary to operation and maintenance. Observed pallets in dumpster enclosure and unused, rusted shelving at back entrance. Remove unnecessary items from outside of kitchen.

6-501.11 Repairing-Premises, Structures, Attachments, and Fixtures-Methods - C Maintain ceiling in good repair. Observed missing ceiling tile in locker room. Repair or replace.

3-501.16(A)(2) Maintain TCS foods in hot holding at 135 F or above. Observed a few steak nuggets on steam table at less than 135 F. Nuggets were discarded and probably had been placed on steam unit early.

Observed ice machine drainpipe directly on the floor away from the floor drain. Plumber was contacted and is due by next week.

5-202.12 Handwashing Sinks, Installation - PF Observed handsinks in children's restrooms only achieving 94 F. Maintenance was called. Return visit required.

4-501.114 Manual and Mechanical Warewashing Equipment, Chemical Sanitization-Temperature, pH, Concentration and Hardness - P Observed dishmachine not sanitizing as evidenced by thermolabel. Manager will use single serve for meals until proper function is assured. Service was called while on site and manager was left with thermolabel to confirm. Return visit required.

Facility offers pre-packed self service items such as cookies and salads. They must be labeled according to the NC Food Code. -CDI Labeling handout given on a previous inspection. CMS is working toward compliance via variance or other means.

3-307.11 Miscellaneous Sources of Contamination - C Observed open dry goods foods (grits) to be mummy wrapped in plastic. Dry goods foods shall be stored in containers with lids or in bags with resealable closures. Observed there to be a discharge that is impacting the packaged items stored in the freezer. Cover the packages such that the discharge does not impact the food.

Facility offers pre-packed self service items such as cookies and salads. They must be labeled according to the NC Food Code. -CDI Labeling handout given on a previous inspection. CMS is working toward compliance via variance or other means.

Facility offers pre-packed self service items such as cookies and salads. They must be labeled accoding to the NC Food Code. -CDI Labeling handout given on previous inspection and C. Elmore updated the facility about the labeling process.

4-501.11 Good Repair and Proper Adjustment-Equipment Observed a leak in the drainline at the middle vat of the 3 compartment sink.

4-302.14 Sanitizing Solutions, Testing Devices Observed sanitizer test strips to be improperly used. The strips must be used in a clear portion of the sanitizer solution with no foam or bubbles, otherwise it will give a false reading. The sanitizer was found to be below proper strength, even though a test strip passed through the foam gave a correct reading. A test strip used in the solution without passing through the foam resulted in a reading below strength. -CDI The sanitizer was remade and tested in a portion of solution with no foam.

. Facility offers pre-packed self service items such as cookies and salads. They must be labeled accoding to the NC Food Code. -CDI Labeling handout given.