NORTHRIDGE MIDDLE SCHOOL

3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 41F within 4 hours. -P. 2 pans of beans measured 47F at 12:45PM. Employee stated she took beans from can and placed them in pans and placed them in walk-in cooler around 8:30AM. TCS foods must cool to 41F within 4 hours of opening can/preparation. CDI - PIC discarded beans and was educated on cooling. 0 pts. For more information, please visit: www.meckncgov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Cooling Food Safely https://www.youtube.com/watch?v=P6x8b1ZVOxU .

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 Beans were in pans with lids on pans in walk-in cooler. Beans measured 47F and had been cooling for over 4 hours. Leave cooling TCS foods uncovered or loosely covered when cooling. CDI - PIC educated on cooling and that TCS foods from a can must cool to 41F within 4 hours. PIC discarded the beans. 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 .

3-501.18 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) Leftover pizzas in walk-in cooler from yesterday were missing date labels. CDI - PIC placed prep date on cart. 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 .

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Rice in hot holding measured 125-131F. TCS foods in hot holding shall measure at least 135F. CDI - PIC reheated rice to above 165F. 0 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 .

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 Marinara pans in walk-in cooler measured 50-53F. PIC stated it was prepared from can around 2 hours ago. Pans were tightly wrapped with plastic wrap. Leave cooling TCS foods loosely covered erred or uncovered. TCS foods prepared from room temperature ingredients must cool to 41F within 4 hours of preparation. CDI - PIC uncovered pans and moved them to freezer. REPEAT 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 .

3-501.14(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 mashed potatoes not meet cooling parameters. Observed three pans of mashed potatoes at 46F, 48F, and 49F, after cooling overnight in the WIC. Observed mashed potatoes covered with plastic wrap and metal lid. PIC stated mashed potatoes were prepared yesterday using hot water and powder mixture. PIC stated employees typically place foods in walk-in-freezer for cooling, yet this step was missed yesterday for the mashed potatoes. -CDI- PIC voluntarily discarded the mashed potatoes. 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 Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

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 mashed potatoes not meet cooling parameters after cooling overnight in WIC. Observed three pans of mashed potatoes all above 41F after being placed in WIC for cooling yesterday. Observed mashed potatoes covered tightly with plastic wrap and metal lid. PIC stated mashed potatoes were prepared yesterday using hot water and powder mixture. PIC stated employees typically place foods in walk-in-freezer for cooling, yet this step was missed yesterday for the mashed potatoes. -CDI- PIC voluntarily discarded the mashed potatoes. 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 .

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 low temp dish washer with an initial sanitizing temperature of 154F. PIC stated that repair technician had left 30 min prior to EHS arrival after repairing the belt. CDI-PIC ran dish washer a few more times and achieved a temperature of 164F. 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 .

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed sliding door to dumpster open and top lid open during inspection. CDI- PIC closed doors.

21 3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed fries in hotbox 3 holding below 135F. CDI-Fries reheated to temp. 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 .

47 4-501.11 Maintain equipment in good repair. Observed rusted roller racks in the dry storage area.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Several pans of pasta measured below 135F in hot holding units. TCS foods in hot holding shall measure at least 135F. CDI - Pans were reheated to above 165F. 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 .

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 Cut lettuce in walk-in cooler was dated 9-15 as prep date and had not yet been discarded. TCS ready-to-eat foods must be used or discarded within 7 days of preparation. For cut lettuce, the day it is washed and cut is day 1. CDI - Lettuce discarded by PIC. 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 .

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed in use wet wiping cloths held in solution at 20ppm quat. CDI. PIC replaced the solution.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed dumpster outside without a cover. Needs to have one. Repeat. 5-501.114 Drains in dumpsters and waste containers shall have drain plugs in place.observed missing drain plugs in the dumpster. Needs to be replaced.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed dumpster outside without a cover. Needs to have one.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P. Observed burgers HH at temperatures below 135F. CDI. PIC reheated

4-501.11 Maintain equipment in good repair. Observed HH unit unable to hold food at right temperature. Unit was placed out of service. CDI. MT called for service.

4-501.110. Maintain the wash solution temperature in mechanical warewashing equipment used to sanitize in accordance with the NC Food Code.- Pf. Observed water in a heat sanitizing machine at 151F. CDI. Unit was repaired and temperatures reaching 163 on the disk.

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 a chipped plastic container stored on the dish rack. CDI-PIC discarded container.

4-501.11 Maintain equipment in good repair. - Observed split gaskets on both doors of reach in cooler B and on the walk in cooler. Replace gaskets.

General comment 5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf - Observed a trash can in front of the hand sink by the back door. CDI - trash can was moved beside the sink.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P - Observed an employee sanitizing a prep table with 50 ppm QUAT sanitizer. CDI - bucket was remade at 200 ppm and the prep table was sanitized again.

General comment 4-501.11 Maintain equipment in good repair. - Observed a split gasket on the walk in cooler door. Replace gasket.

3-302.12 Food Storage Containers Identified with Common Name of Food - C-Observed sugar not labeled -CDI Sugar containers were labeled

4-501.11 Maintain equipment in good repair. Observed black cover on both salad bar units up front with cracked lids.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed cleaning needed on gasket on reachin at the line, tracks on salad bar unit up front, and gasket on walkin

5-203.12 Toilets and Urinals - Observed cleaning needed at the base of toilet

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

6-201.11 Floors, Walls and Ceilings-Cleanability - C- Observed cleaning needed in mop room area

6-304.11 Mechanical-Ventilation - C-Cleaning needed on vents throughout kitchen

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 no recorded time on TPHC board observed for foods already on TPHC time. CDI by recording time on TPHC board.

6-501.112 Removing Dead or Trapped Birds, Insects, Rodents and other Pest - C observed dead insects behind light shields.

6-202.11 Shield the lights or provide shatter-resistant bulbs in areas of exposed food, equipment, utensils, linens or single-use articles. observed unshielded light bulb in hood. bulbs must be shielded or shatterproof.

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 salads in front line reach-in cooler 45-46F @ 10:40am. TPHC board had a recorded time of 10:20am. recommended cooling salads to 41F in walk-in freezer and walk-in cooler, recording time on board when salads reach 41F and moving to front line upright cooler. PIC will change procedure for salads.

Observed gray bucket unlabeled with sanitizer and rags present inside. CDI - labeled 7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf

Observed bag covering floor mat collecting dust and debris. CDI - removed during inspection. 4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris.

.4-501.112(A)(2) Provide a minimum of 180F rinse water for sanitization when using the dish machine. -Pf observed dish machine rinse water not reaching 180F. Thermolabel test failed x2. Verification required within 10 days. PIC has contacted maintanence for repair. PIC will notify inspector when repairs have been completed. PIC wil utilize 3 compartment sink for sanitizing step.

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

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 seal on can of beans stored with non-debted cans. CDI moved to dented can storage area.

5-202.12 Provide at least 100F water at handsinks.-Pf observed no hot water at handwash sinks in kitchen and employee restroom. VR required within 10 days.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed bbq chicken, baked chicken, and pepperoni pizza stored on serving line steam tables < 135F. CDI by voluntary discard of pizza and reheat to 189F for chicken.

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. Need test kits for quat sanitizer.

6-501.11 Repairing-Premises, Structures, Attachments, and Fixtures-Methods - C: Repair/replace rusted shelving in dry storage room and on the AC unit above 3 comp sink. REPEAT

3-501.15 Cooling Methods - PF: Observed whole turkey breasts cooled while tightly wrapped. Turkey was cooked and cooled in freezer overnight. It was then taken out to be sliced and temperture elevated to 48-49F. CDI- vented to ensure proper temperatures are acheived.

6-501.11 Repairing-Premises, Structures, Attachments, and Fixtures-Methods - C: Repair or replace rusted shelving in dry stock room also rust observed on air condensor above 3 comp.

6-501.11 Repairing-Premises, Structures, Attachments, and Fixtures-Methods - C: Shelving rusting in storage room. Bottom racks. Also observed rusting and peeling on HVAC vent above 3 comp sink. Repair or replace.

4-601.11 (B) and (C) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils - C: Clean door gasket on walk in cooler. Clean fan inside walk in cooler.

. 4-501.114 Manual and Mechanical Warewashing Equipment, Chemical Sanitization-Temperature, pH, Concentration and Hardness - P Sanitizer buckets were less than 50ppm(chlorine). CDI- sanitizer buckets were changed out and were reading 50ppm.

3-602.11 Food Labels - PF: Food that is packaged in a facility and subsequently offered for self-service shall bear proper labels. CMS officials and State Health Department are currently working towards finding a solution to reach compliance.

4-501.112 Mechanical Warewashing Equipment, Hot Water Sanitization Temperatures - PF: When using hot water for sanitization, use water temperatures at approved levels. Observed mechanical dish machine not reaching required temps and time for rinse. Thermolabel unchanged after three pass-throughs. CDI- call made for service.

3-602.11 Food Labels - PF: Food that is packaged in a facility and subsequently offered for self-service shall bear proper labels. CMS officials and State Health Department are working towards finding a solution to reach compliance.

3-304.14 Wiping Cloths, Use Limitation - C: Cloths for wiping shall be stored in an approved sanitizer between uses. Observed one sanitizer bucket 0 ppm bleach.