JAMES MARTIN MIDDLE SCHOOL

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed can opener heavily soiled. CDI- Can opener taken to be cleaned. 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 .

4-501.11 Maintain equipment in good repair. Observed can openers peeling and rusted. Repair or replaced.

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 ceiling area heavily rusted at dish machine.

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed cutting boards heavily scored. Resurface or replace.

4-101.19/4-202.16 Non FOOD-CONTACT SURFACES of EQUIPMENT that are exposed to splash, spillage, or other FOOD soiling or that require frequent cleaning shall be constructed of a CORROSION-RESISTANT, nonabsorbent, and SMOOTH material. NonFOOD-CONTACT SURFACES shall be free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance. Observed two table mounted style can-opener blades rusted build up and pitted on storage shelf located in dishroom. CDI - PIC will order new blades and discarded damaged blades.

REPEAT 5-205.15 Maintain a plumbing system in good repair. Observed plumbing leaking liquid from underneath 3-comp-sink and observed behind ice machine also leaking water from underneath

3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. Observed box of unwashed cucumbers stored over RTE sauces. -CDI- PIC corrected storage order. -0- For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P- Observed milks above 41F in milk cooler and WIC. Refer to temperature chart. Per PIC, items were received today at 45F. Observed ambient air of milk cooler #1 at 46F. -CDI- Temperatures of milks began to lower throughout inspection and observed at 41-43F and observed ambient air of milk cooler at 39F at end of inspection. -1.5- 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 .

7-204.11 Provide sanitizer at correct concentrations, diluting as required. -P- Observed quaternary sanitizer at 500ppm at 3-comp sink. At time of inspection, no items were being sanitized. -CDI- PIC corrected concentration to 400ppm. -0-

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed multiple wiping cloths stored in buckets at 0 ppm quarternary sanitizer concentration. -CDI- PIC corrected to 400ppm. -0.5-

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 tops of equipment beneath hood in need of cleaning due to dust buildup. Increased and more thorough cleaning frequency recommended. -0-

5-205.15 Maintain a plumbing system in good repair. Observed leak at 3-comp sink. Observed knob missing at hot water for handsink at dish machine. -0-

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no paper towels at handwashing sink in the dish room. CDI PIC provided paper towels

7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P Observed chemical spray bottle on the shelf with food storage bags. CDI PIC moved chemical spray bottle

5-205.15 Maintain a plumbing system in good repair.n Observed handwashing sink outside of the employee restroom out of order. Workers have to walk about 20 ft to closest handwashing sink. PIC has put in 2 work orders.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no paper towels in rest room. CDI PIC provided paper towels

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 cheese slices dated 9/17/24 in the WIC. CDI PIC voluntarily discarded. 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)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed cut watermelon cups in reach in cooler at 52F. CDI PIC put them in the freezer and cooled to 40F. 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 .

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed 2 wet wiping cloths on prep table.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee dishes commingled with clean facility dishes on the drying racks. CDI PIC moved all employee dishes to a designated bottom shelf

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed opened doors on dumpster. **REPEAT** -0.5-

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf- Observed no paper towels at handwashing sink in dish pit area. -CDI- PIC replenished paper towel supply. -1-

5-205.15 Maintain a plumbing system in good repair. Observed leak on faucet handle at handwashing sink. Per PIC, work order has been placed. -0-

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed lid open on dumpster. -CDI- PIC closed lid. -0-

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed frozen food stored directly on the floor in the WI freezer. CDI. PIC removed.

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 build up on hood vents. Needs to be cleaned.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed storage containers housing clean utensils in need of cleaning. NOTE: Facility will be closing next Friday 5/28/21 for the summer. Facility will not be open during the summer.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no paper towels at the back handsink near the dish machine.

4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed heavy pink and black build up inside of the shield of ice machine. EHS advised PIC to increase cleaning frequency of unit.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed one sliding door of dumpster opened and one lid opened to dumpster during time of inspection.

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 dead insects inside of several light shields in kitchen area.

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 1 container of lettuce with date mark of 4-10-19. CDI- discard by PIC

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. observed food boxes stored on the floor. 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 cans stored mixed in with undented cans. CDI- seperated cans. dented cans stored in designated area.

4-502.11(A) Maintain utensils in good repair. observed peeling plastic surface on multiple (green) scoop handles. Replace

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 cooling in front service line cooler with ambient air temperature of 45F. salads were not going to cool to 41F as required in TPHC procedures. CDI by moving to walk-in cooler.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. observed boxes of food stored on walk-in freezer floor from yesterday.

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 rolling rack in walk in cooler with various left over foods from yesterday that had not been date marked: pizza, chicken, and rice. CDI- Rack of foods proper date marked.

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 chef salads being held with TPHC that were not being time marked on TPHC board per TPHC procedure. CDI- Salads time marked on TPHC board.

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 a couple badly broken and missing corner wall tiles next to hot box at middle through-way to service line. 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 several ceiling tiles around return vents with dust build up, need cleaning of dust.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed two pans of hot dogs in different hot boxes at 126-130 degrees. Likely losing temperature during prep prior to placing in hot box. CDI- Hot dogs reheated for proper hot holding.

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 a couple badly broken and missing corner wall tiles next to hot box at middle through-way to service line. 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 several ceiling tiles around return vents with dust build up, need cleaning of dust.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee personal food stored co-mingled with cafeteria food in walk in cooler. CDI- Food disposed of.

3-304.14(E) Store sanitizer containers used for wet wiping cloths off the floor. - Observed 3 sanitizer buckets on the floor. CDI - buckets were placed on the bottom shelf of the serving line. 3-304.14 Wiping Cloths, Use Limitation - C - Observed 2 chlorine sanitizer buckets less than 50 ppm. CDI - buckets were remade at 100 ppm.

2-301.14 Wash hands after activities that contaminate them.-P Observed an employee pick up dropped food from the floor, not wash hands or change gloves before resuming food handling duties. CDI- Employee corrected, washed hands and changed gloves.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed bottle of glass cleaner in bottle with un-readable label. CDI- Bottle removed.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed several pans of cheese sticks in two different warmers at 118-130 degrees. CDI- Cheese sticks reheated for hot holding.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed pans of corn dogs and mashed potatoes in hot hold boxes at 126-128. CDI- Out of temp foods reheated to 165 for proper hot holding.

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 procedure not being followed as salads in coolers being held with TPHC but times not being recorded on chart per TPHC agreement. Observed salads at 48 degrees in coolers, does not appear salads have properly chilled to 41 or below as they need to per TPHC procedure. CDI- Times placed on TPHC chart, left over salads to be disposed of per TPHC. Salads should not go on serving line until 41 or below when using TPHC or use cold holding and maintain salads at 45 or below at all times.

3-401.13 Cook fruits and vegetables to a minimum of 135F when the food will be moved to hot holding. -Pf Observed a few pans of mashed potatoes just prepped and cooked and placed into hot hold boxes at 126-130, appears they did not uniformally heat in steamer for all parts to be above 135. CDI- Mashed potatoes all reheated for proper hot holding. Need to use thermometers and verify cooking and reheating tempreatures.

2-301.12. Follow the cleaning procedure to adequately wash your hands.-P Observed employee wash hands but not use towels to dry hands, employee shook hands dry. CDI- Employee corrected, used available hand towels at hand sink to dry hands.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed a couple pans of french fried hot holding in hot hold cabinet at 126-134 degrees. CDI- Fries reheated in oven to proper hot holding temperatures.

4-501.11 Maintain equipment in good repair. Observed two door bakery freezer with significant ice build up, appears there is a leak or bad condensation problem needing repair.

7-102.11 Label all chemicals properly. Observed spray bottle of sanitizer not labeled. CDI- Sanitizer labeled.

4-501.114 Maintain chlorine sanitizer at 50-200 ppm to be effective. Observed bucket of sanitizer reading 0 ppm. CDI- Sanitizer re-made to proper strength. Be sure to use available test strips to always check strength of sanitizer.

Maintain 7 day shelf life for all required date marked foods, dispose after 7 days. Observed house made ranch dressing date marked over 7 days in walk in cooler. CDI- Dressing disposed of.