BRADLEY MIDDLE SCHOOL

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 dish machine unable to reach 160F on thermometer plate. PIC placed work order with maintenance on site. Maintenance scheduled to be here by end of day today. PIC will send updates to PIC to verify that the machine has been service. Verification visit required within 3 days. PIC stated that pans will be washed and rinsed in dish machine and then sanitized in quaternary ammonia at 3 comp sinks until repair is made. Kitchen only uses single-service single-use articles for serving students. 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 .

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 two missing ceiling tiles in facility. Repair or replace.

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 dish machine unable to reach 160F on thermometer plate. PIC placed work order with maintenance on site. Maintenance scheduled to be here by end of day today. PIC will send updates to PIC to verify that the machine has been service. Verification visit required within 3 days. PIC stated that pans will be washed and rinsed in dish machine and then sanitized in quaternary ammonia at 3 comp sinks until repair is made. Kitchen only uses single-service single-use articles for serving students. 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 .

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 two missing ceiling tiles in facility. Repair or replace.

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 surface temperature of high-temp dish machine reach a max temperature of 158F. PIC placed maintenance order with school system. Facility is closed from 4/3/26-4/12/26 for Spring Break. EHS will conduct VR for dish machine repair on 4/13/26. 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 .

-REPEAT- 4-501.11 Maintain equipment in good repair. Observed broken RIC. PIC has outstanding work order for repair/removal of equipment. Points de-escalated due to facility waiting for school system to repair/remove RIC.

-REPEAT- 4-501.11 Maintain equipment in good repair. Observed broken RIC. Per PIC, work order has been submitted for removal of equipment.

2-201.11(D),(F) PIC shall restrict or exclude employees who have foodborne illness or symptoms. -P Observed an employee with sore throat and cough. Employee stated that they do not have a fever. CDI - Employee left the establishment after the inspection concluded.

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Observed a cart blocking the dish washing room hand sink. CDI - Cart was moved.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wiping cloths stored in 500+ppm Quat sanitizer buckets. CDI - Sanitizer buckets were diluted to the appropriate concentration.

4-501.11 Maintain equipment in good repair. 4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. Observed a broken reach-in cooler, snack hot line unit and one milk cooler. Observed rusting on the top of the left side salad cooler. Observed a “house hold use only” blender.

REPEAT 10-DAY VERIFICATION REQUIRED 4-302.13 (B) Provide an approved Max/Min thermometer for testing sanitizing temperatures in hot water warewashing machines. -Pf Observed the Max/Min thermometer not holding the maximum temperature for the dish machine.

5-205.15 Maintain a plumbing system in good repair. Observed a leak underneath the dish machine.

REPEAT 5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. 5-501.114 Drains in dumpsters and waste containers shall have drain plugs in place. Observed open dumpster doors and a missing drain plug. Manager stated that she had obtained a drain plug but it is the wrong size.

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 - Rice, Chicken and egg rolls from yesterday without date marking. *CDI - PIC properly date marked items. 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 .

4-302.13 (B) Provide an approved Max/Min thermometer for testing sanitizing temperatures in hot water warewashing machines. The thermometer must be readily accessible. -Pf- *Observed - Max/Min thermometer for High Temp dish machine without working batteries. Establishment unable to provide Max/Min thermometer to accurately test dish machine. A verification visit will be conducted within 10 days to verify an accurate and working Max/Min thermometer is able to be provided by establishment.

5-501.114 Drains in dumpsters and waste containers shall have drain plugs in place. *Observed - Dumpster without drain plug. Dumpsters shall be maintained with drain plugs to eliminate the possible habitants of pests.

4-501.11 Maintain equipment in good repair. Observed the gauge for the final rinse on the heat sanitizing dishmachine is not functioning. The dishmachine is properly functioning and hot water was temped at 166F. PIC has placed the work order for this to be repaired. Continue to use your heat registering thermometer to ensure the dishmachine is final rinsing at least 160F or above.

4-203.11(B) Food thermometers shall be accurate to +/- 2 degrees Fahrenheit.-Pf Observed 1 out of the 2 thermometers not calibrated. CDI - PIC discarded the thermometer. For information on how to properly calibrate a thermometer please visit: http://meck.co/FoodSafety or view our training video at the following weblink: https://youtu.be/IxXix712KkI

6-202.16 Perimeter walls and roofs shall effectively protect the establishment from the weather and entry of insects or pests. Observed daylight can be seen under the back door threshold. Provide additional weather stripping to prevent pest entry.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed sanitizer at 50 in sanitizing bucket. CDI - PIC remade.

4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed the interior panel of the ice machine accumulating pink residue. Clean and maintain.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee jacket stored with clean equipment. CDI - Jacket was removed.

General Comment :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 heat sanitizing dishmachine.

4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed ice machine chute accumulating pink residue. Clean and maintain.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed some gnats around the ice teachers ice machine. Contact pest control.

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 6 dented cans in the dry goods area. PIC said they do not use dented cans and they usually discard them. CDI-PIC voluntarily discarded cans

4-501.11 Maintain equipment in good repair. Observed dented shelf in the WIF.

4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed ice machine with build-up on the lip.

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 string cheese sitting on counter at 50F, PIC explaiend they use it on time. Had time board, had written procedures, was missing string cheese on written procedure. CDI-PIC added it to procedures. Repeat Violation.

4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed medical supplies stored above single use items.

3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 41F within 4 hours. -P Observed salads cooling in reach in cooler without a temperature change within 30 minutes. CDI - Salads were moved to walk in cooler and plastic clam shells were opened to rapidly cool.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed french fries holding at 129F in reach in hot hold unit. CDI - Employee reheated french fries to 165F or above.

3-501.19 Time as a Public Health Control - P,PF Observed employee place salads out for Time As a Public Health Control at 48F. Salads should be at 41F when placed on Time As A Public Health Control. CDI - Salads taken to walk in to cool rapidly.

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 plastic clam shell containers in reach in cooler. CDI - Salads were relocated to walk in cooler and containers were opened to allow rapid cooling.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed lettuce in the refrigerator in the temperature danger zone. Refer to temperature chart. CDI - pulled product to rapidly cool in the walkin cooler. All product is in compliance.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths, active stirring, or leave food uncovered to facilitate heat transfer. -Pf Observed that lettuce is in cooling phase inclosed in the plastic container stored in the refrigerator. CDI - pulled items to walkin cooler to rapidly cool uncovered to meet time/temperature criteria. 4-301.11 Provide equipment in number and capacity so that cooling, heating, and holding temperatures are achieved. -Pf Observed refrigerator unit not providing enough cold holding capacity to keep product in proper temperature. Advised to have technician look at refrigerator. Refer to temperature chart.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed dead cockroach in facility. Advised to continue pest control.

3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 45F within 4 hours. -P Observed salads in the refrigerator not meeting time/temperature criteria for cooling. CDI - educated to cool items uncovered in the walkin cooler to rapidly cool items down.

3-304.14(B) Cloths in-use for wiping counters and other equipment shall be held between uses in a chemical sanitizer solution at the proper concentration. Observed quat sanitizer bucket at 50 ppm. Advised to change out buckets more often to keep at proper concentration.

4-602.11(E)(4) Equipment such as ice bins shall be cleaned at a frequency necessary to preclude accumulation of soil or mold. Observed slight build up in the ice machine. Advised to clean more often. CDI - PIC cleaned with sanitizer.

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 salad not at 41F and below before starting time control per CMS Child Nutrition TPHC procedures. Educated to follow TPHC procedures. Observed food employees did not write beginning/end time on dry erase board for todays lunch. CDI - educated about CMS TPHC procedures, cooled the salads down to proper temperature for TIME control, wrote the time on the board.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths, active stirring, or leave food uncovered to facilitate heat transfer. -Pf Observed salads not at 41F and below for proper time control procedures per CMS Child Nutrition TPHC. CDI - educated to prepare salads, then store in walkin cooler uncovered or in freezer to rapidly cool to meet 41F and below before time control starts. PIC, Jose, placed salds in freezer to rapidly cool.

3-501.18 Discard the food requiring date labels once time/temperature criteria has expired, if it is not been labeled, or if the label is incorrect. -P Observed heavy sour cream with a date marking label of 5.13.17. CDI - educated PIC about date marking criteria (41F and below for 7 days / 42F-45F for 4 days; first day is day of opening product). Discarded product.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed red sanitizer buckets with white lettering worn out. CDI - educated that sanitizer buckets shall be labeled. Food employee took sharpie and wrote 'sanitizer' on bucket.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed flys in the kitchen. Facility has air curtain on back door. Observed the air curtain on 'low'; turned the air curtain on 'high' for a heavier stream of air to prevent flys from entering kitchen. 6-202.15 Outer openings of a food establishment shall be protected against the entry of insects and rodents by filling/closing holes in floors, walls, and ceilings; having tight fitting windows; self-closing, tight fitting doors. EHS observed side doors of the cafeteria leading to parking lot opened for the kids to enter for breakfast. EHS advised to leave these doors unlocked but closed to prevent entry of pests

2-301.12C To avoid recontaminating their hands, food employees may use disposable paper towels or similar clean barrier when touching surfaces such as manually operating handsink faucets or touching the handle of a door. Observed food employees recontaminate hands by bare hand contacting sink faucets when turing the faucets off. CDI - educated on how to prevent recontamination; advised to turn off faucets with paper towel.

3-304.14(B) Cloths in-use for wiping counters and other equipment shall be held between uses in a chemical sanitizer solution at the proper concentration. Observed sanitizer rags not stored in buckets. Observed quat sanitizer buckets not at 200 ppm. REPEAT VIOLATION. CDI - reminded to store rags in the buckets. Advised to refill the buckets with proper concentration. Advised to fill up buckets, then soak the rag in sanitizer before storing in buckets to keep concentration at equiilibrium.

4-601.11(C )/4-602.13 Non Food-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Non food contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil or residue. Observed accumulation of mnold on the gasket to the walkin cooler. Advised to clean and sanitize more often.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths, active stirring, or leave food uncovered to facilitate heat transfer. -Pf REPEAT VIOLATION. Observed salads cooling in the walkin cooler with the lids closed. Advised to leave lids open to cool quickly. Refer to temperature chart. CDI - opened up the salad containers; observed the salads reached 39 in 30 min.

3-304.14(B) Cloths in-use for wiping counters and other equipment shall be held between uses in a chemical sanitizer solution at the proper concentration. Observed sanitizer buckets with low concentration (below 200ppm). CDI - refilled bucket with proper solution. Educated PIC that when filling bucket up with fresh solution, get the sanitizer rags wet with sanitizer then place into bucket instead of placing dry rag into bucket. The dry rag will decrease concentration overtime.

4-203.13 Pressure measuring devices that display the pressures in the water supply line for hot water sanitizing rinse shall be accurate in the range indicated on the manufacturer's data plate. Observed the date plate states the pressure should readd (+)(-) 20 psi; Observed the dish machine pressure guage read 40psi during the cycle. Advised to get fixed.,

4-501.114 Maintain sanitizer at correct concentrations. -P Observed low concentration of quat sanitizer in 3 compartment sink, actively sanitizing. CDI - created new solution at 200 ppm.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths, active stirring, or leave food uncovered to facilitate heat transfer. -Pf Observed product cooling down in walkin cooler in plastic shells closed or in a container tightly covered in plastic wrap. CDI - educated about leaving product open to allow heat transfer; product cooled down quickly after left uncovered.

6-501.114 Discard items and litter stored on the premises as they are not necessary to operation and maintenance. Observed items in the kitchen that are not being used (large containers for powder milk, flour, etc. ) Advised to get rid of items in the kitchen that aren't being used.

3-501.17(B) Commercially Prepared and Packaged Time/Temperature Control for Safety (TCS) food shall be date marked at the time the original container is opened in a food establishment and the food is held for more than 24 hours. -Pf Observed open container of commercially packaged hummus in the walkin cooler with no date on it. PIC did not know the date the package was first opened. The container was almost empty so it had been over 24 hrs since the package was opened. CDI - educated PIC on commercially packaged date marking; voluntarily discarded product.

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 tiles by the freezer. PIC has put in a work order for the tiles before this inspection.

4-501.11 Maintain equipment in good repair. Observed split /torn gaskets on stand up hot boxes in need of repair.

(general comment) 5-501.15 Provide dumpster, waste containers that are of sound construction. Observed dumpster with trash on ground in need of general cleaning.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed marinara sauce on steam table below 135F. CDI-sauce reheated to 165F.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee food brought from home stored in warming cabinet over pans of food used for school lunch.

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 small amount of leftover lunch meat in walk in cooler without a date label. CDI-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 items using TPHC at 51F in one door cooler on serving line. Employee stated that these items were already cooled to 41F according to TPHC written procedures before being placed in cooler. Temperature may have risen due to frequent opening and closing of door. CDI-items will stay in walk in cooler to maintain 41F before being placed out for service.

Non food contact surfaces shall be clean to sight and touch. (4-602.13) Observed microwave to be heavily soiled and cleaning needed in bottom of milk coolers (strong sour odor noted).

A storage area for refuse shall be maintained clean and free of unnecessary items. (5-501.115) Observed cans and other trash around outside of dumpsters.

Properly label items for customer self service. Observed items for self service with no lableing. Health Dept and CMS management addressing labeling deficiencies and procedure adjustments to gain compliance.

Properly cover food during storage to prevent contamination. Observed food uncovered in walk in cooler. CDI-covered.