WALTER G. BYERS SCHOOL

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed can opener blade unclean. PIC stated item had not been used since Friday. CDI- PIC removed item to dish machine. 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 .

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P. Observed sweet potato fries being held under 135F on service line. CDI- PIC voluntarily removed items to be 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 .

3-501.19(B)(4)(5)Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. The food shall be discarded after the food has completed its 4 hour hold time, if the food is in unmarked containers, or marked with a time that exceeds the 4 hour time limit. -P. Establishment holding cold meals and portioned watermelon chunks on time without being marked, per procedures. CDI- PIC was aware of when items went out, provided correct time mark.

6-501.111 Keep the premises free of insects, rodents, and other pests. Live crawling insects in establishment. Seek pest control for commercial kitchens as needed.

4-501.11 Maintain equipment in good repair. Observed Floor of walk-in needing to be repaired. Water beginning to pool under metal flooring and comes through seams. *REPEAT* concern with this item includes biological growth agitated when employees walk on floor.

3-101.11 Food shall be safe for consumption, unadulterated and honestly presented. -P. Observed remaining bottom third box of tomatoes in walk-in with gray growth and white residue accumulation. CDI- PIC voluntarily discarded.

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 thermoplate. After several runs max temp read was 152.8F. Gauges read above 180F. PIC to contact maintenance. Establishment will wash dishes with unit before sanitizing in quat solution compartment. *REPEAT* 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 .

4-501.11 Maintain equipment in good repair. Observed Floor of walk-in needing to be repaired. Water beginning to pool under metal flooring and comes through seams.

5-501.111 Keep storage areas and bins for waste in good repair. Observed outdoor trash receptacle needing repair. Holes enlarging at bottom.

4-602.11 (A) (4) Food contact surface of a thermometer shall be cleaned, and sanitized per 4-702.11/4-703.11, before using or storing. P. Observed food thermometer held as clean on prep table with residue accumulation. CDI- PIC removed item to be cleaned and sanitized. 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 or above on thermoplate. Gauges read above 180F. PIC to contact maintenance to assess item. Establishment will use 3-comp to w/r/s until repairs are made. 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 .

5-205.15 Maintain a plumbing system in good repair. Observed 3-comp sink constantly dripping during entire inspection.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P- Observed burger hot holding in hot box below 135F. Refer to temperature chart. -CDI- PIC reheated items to above 166F. -1.5- 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 .

4-501.11 Maintain equipment in good repair. Observed BevAir Milk Box out of service. Service request has been made.

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. OBSERVED cart stored directly in front of hand sink. CDI. PIC removed.

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 cheesed with an expiration date on it. 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 .

4-501.11 Maintain equipment in good repair. Observed broken dish machine. Per PIC, part ordered worked but the plumbing reads to be redone due to rusted pipes. Repeat

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P- Observed items hot holding in steam well and hot box below 135F. Refer to temperature chart. -CDI- PIC reheated items to above 165F. -1.5- 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 .

4-501.11 Maintain equipment in good repair. Observed broken dish machine. Per PIC, part has been ordered. -0-

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 speed rack in WIC with several items prepared yesterday without a date mark. Observed cut melon in RIC prepared yesterday with no date mark. -CDI- PIC date-marked items. -1.5- 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 .

5-205.15 Maintain a plumbing system in good repair. Observed slow drain in back handsink. PIC states she will put a service order in today. -0-

4-501.11 Maintain equipment in good repair. Observed BevAir Milk Box out of service due to the compressor going out. Service request was made on 5/8.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed dumpster door ajar. Keep door closed to prevent pests. CDI-EHS closed dumpster door.

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 testing sanitizing temperatures in hot water dish machine. Max/min thermometers are on order with CMS. -0 points-

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed 2 buckets of quat sanitizer with wiping cloths inside at 0-50ppm. CDI: buckets changed out to proper concentration.

General Comment: 4-501.11 Maintain equipment in good repair. Observed one of the 2 door reach-in coolers inside kitchen next to dry storage room not functioning properly. Inside thermometer reading ambient air temperature of about 45F. No TCS products were stored inside the cooler. Work order will be placed for the cooler. NO TCS foods will be placed inside the cooler until repaired.

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. - 0 pts - Observed employee drink stored on prep table with bagged lunches. CDI- Drink was moved. Addressed PIC.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf - Observed slicer used previously stored as clean with build up along multiple surfaces. CDI - PIC to clean slicer.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf - 0pt - Observed two cut tomatoes stored in walk in cooler with no date. CDI - PIC voluntarily discarded food.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. - 0 pts- Observed wiping cloths stored in soapy water. Sanitizers shall be stored in a chemical sanitizer between uses.

3-302.15 Wash fruits and vegetables prior to use. - Observed cut oranges stored with sticker. To properly clean all vegetables and fruits stickers must be removed prior to washing and cutting.

3-301.11(B) Do not contact exposed ready-to-eat food with bare hands. Use suitable utensils, single-use gloves or dispensing equipment.-P Observed employee bare handing bread at the salad make station area. CDI-The employee stopped, discarded the bread and donned gloves.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed the turkey and gravy hot holding below 135F in both hot boxes. CDI-Both items were sent back to the ovens to be reheated. It was determined that the turkey and gravy had dropped in temperature when the turkey was being sliced.

3-403.11 Reheat all TCS foods to 165F within 2 hours if food is to be hot held until service. -P Observed rice not properly reheated to 165F. The rice was in the hot box at 125F. CDI-The rice was placed back into the oven to finish the reheat process. The rice was reheated to 170F. Ensure that the thermometer is not touching the bottom of the pan when checking temperatures. This can cause an incorrect reading.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed two wet wiping cloths sitting on the prep counters not in use. Ensure the cloths are kept in a sanitizer bucket when not in use.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed several wet wiping cloths being stored on prep tables upon entrance to the kitchen. CDI-The cloths were removed. 3-304.14(E) Store sanitizer containers used for wet wiping cloths off the floor. Observed red sanitizer bucket being stored on the ground. CDI-The bucket was placed onto a shelf.

3-301.11(B) Do not contact exposed ready-to-eat food with bare hands. Use suitable utensils, single-use gloves or dispensing equipment.-P Observed employee making salads with no gloves on. CDI-Stopped the employee, instructed to put on a clean pair of gloves and to discard the salad.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed side, sliding door to the dumpster ajar at time of 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 behind a prep table, at the dish machine area. Observed rust/discoloration of the ceiling area above the dish machine. All damage observed is minimal, as such only half points will be deducted, even though the violation is repeated from the prior inspection.

Observed diced tomatoes dated 8/29. CDI - discarded 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 tight plastic wrap over cooling taco meat. CDI - removed by staff. 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 thawing in prep sink, with no running water. 3-501.13 Use approved thawing methods. thawing under running water must occur 70 water or cooler.

Repeat non-compliance: Observed dusty ceiling vent in dish area. **Improvement from previous 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 cheese on bread on counter, no active prep for several minutes, at 61 degrees. CDI - moved to refrigerator. 3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P

Observed sanitizer in bucket below 200 ppm. 3-304.14(B) Hold in-use wiping cloths in sanitizer between uses.

Observed one knife stored between package of buns and table. 3-304.12 Store in-use utensils in a clean, dry place, in food with handles out, in 135F or greater water or in running water which quickly moves food particles to the drain.

Observed several dusty ceiling tiles around HVAC vents. 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 wiping cloth sanitizer below 200 ppm. 3-304.14(B) Hold in-use wiping cloths in sanitizer between uses.

Observed dust collecting on vents, celing tiles around vents and on exhaust hood. 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.

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 an open bag of spinach datemarked 11/3/2016 in the walk-in cooler. CDI-product discarded.

3-501.13 Use approved thawing methods. Observed hot dogs and chicken thawing on a speed rack at room temperature. Thaw product under refrigeration, under running water (less than 70F) or as part of the cooking process CDI-product placed in the walk-in cooler

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed weak sanitizer in sanitizer bucket. CDI-sanitizer remade to correct concentration.

5-202.12 Provide at least 100F water at handsinks.-Pf Observed hot water at 80F at handwashing sinks in the kitchen. PIC placed a work order for repairs. VERIFICATION REQUIRED.

5-202.12 Provide at least 100F water at handsinks.-Pf Observed water at handwashing sink in employee restroom at 90F. VERIFICATION REQUIRED

4-301.12(A) Provide a three compartment sink for manually washing, rinsing and sanitizing of equipment and utensils.-Pf Observed staff washing pans in the food prep sink. Utilize the 3 compartment sink available to adequately wash, rinse and sanitize equipment.

3-101.11 P Food shall be safe for consumption, unadulterated and honestly presented. Observed molding tomatoes and green peppers in walk-in cooler. CDI-PIC discarded.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed cheeseburgers hot holding at 115F. CDI-PIC placed cheeseburgers in oven and reheated to 148F

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed salads in cold holding at 54F. CDI-salads placed in cooler to rapidly cool. Salads cooled to 33F within 30 minutes.

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed bag of sugar in bulk storage bin not labeled as required.

4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed pink residue on shield of ice machine.

3-501.17- Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24 hours. -Pf. Observed salad prepared day prior to inspection in reach-in cooler with no date mark. CDI- PIC labeled salad with date that salad was prepared. (9/14).

3-304.14(B)- Hold in-use wiping cloths in sanitizer between uses. Observed in-use wet wiping cloths stored in solution of QUAT sanitizer reading below 50ppm. CDI- PIC refilled bucket with correct concentration of sanitizer.

4-601.11(C)/4-602.13- Keep the equipment clean to avoid build up of dust, food residue or debris. Observed build up of dust on fan covers in walk-in cooler./

4-602.11 Clean the equipment and utensils as required to avoid contamination - observed middle vat of 3-comp sink to have food debris in it - do not rinse in middle vat - follow procedure all the way across to go from dirty to clean and not to cross back into dirty areas - wash, rinse, sanitize; CDI by cleaning sink; 4-501.114 Maintain sanitizer at proper concentrations - observed strength of QAT in buckets = 0 ppm; must = 200 ppm - CDI by re-mixing.

3-501.16 (A)(1) Maintain TCS foods in hot holding at 135F or above - observed fish bites at 113F, chicken bites at 119F, beef teryaki at 115F - over-stacking food - keep down below or at fill line in pan - CDI by re-heating.

3.-304.14(B) Hold in-use wiping cloths in sanitizer between uses - observed towels left on surfaces - CDI by placing in sanitizer. 3-304.14 (D) Maintain sanitizer containers for in-use cloths free of visible debris and soil - observed cloudy QAT solution in bucket, 0ppm QAC - use 2-step process to clean, THEN use clean sanitizer towel to sanitize - no dirty cloths in sanitizer.

4-501.19 During manual warewashing, maintain the wash solution at a minimum of 110F or as allowed by detergent manf. - observed wash water @100.7F - CDI by emptying and re-filling.

5-501.115 Need to attend to outside dumpster area - spillage of debris must be cleaned up on a regular basis, daily.

4-501.114 Manual and Mechanical Warewashing Equipment, Chemical Sanitization-Temperature, pH, Concentration and Hardness - P Sanitizer shall be provided at proper concentration. Observed 2 buckets of quat sanitizer below required concentration. CDI, operator refilled buckets to proper concentration.

3-304.14 Wiping Cloths, Use Limitation - C Wet wiping cloths shall be stored in sanitizer in between ues. Observed 1 wet wiping cloth stored on drainboard of 3 compartment sink.

4-903.11 (A), (B) and (D) Equipment, Utensils, Linens and Single-Service and Single-Use Articles-Storing - C Store clean equipment and linen in a clean, dry area. Observed spoons and utensils stored in a soiled prep sink that operator stated were clean. Observed apron stored on rack next to chemicals.

4-602.13 Nonfood Contact Surfaces - C Nonfood contact surfaces shall be free from an accumulation of soil. Observed soil and debris accumulating in equipment storing clean containers.

3-501.15 Cooling Methods - PFUse proper cooling methods to cool food. Observed ham sandwiches cooling inside tall reach in refrigerator at 48 degrees F. Observed a container of chicken that was cooling in walk in cooler at 51 degrees F that was covered up with plastic wrap. CDI, operator relocated sandwiches to walk in cooler and removed cover over chicken to allow heat transfer.

6-201.11 Floors, Walls and Ceilings-Cleanability - CFloors, walls, and ceilings shall be designed and constructed to be smooth and easily cleanable. Observed caulk needed at wall and drain board juncture on soiled drain board side of dish machine.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. 3-304.14Observed wiping cloths stored in 2 soapy water containers.

General Comment: 4-501.11 Maintain equipment in good repair and proper adjustment. Observed plastic shelving inside walk in freezer not correctly installed and loose. Observed 1 light under hood not working.

2-301.14 When to Wash - P Wash hands when needed. Observed 1 employee pick up a single-use utensil that they dropped and proceeded to handle clean utensils. CDI

5-202.12 Handwashing Sinks, Installation - PFHandsinks shall provide hot water above 100 degrees F. Observed hjot water at 91 degrees F oin one handsink located in employee restroom. Verification required by 5/29

3-501.16 (A)(2) and (B) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding - PPotentially hazardous food shall be cold held at 45 degrees F or below. Observed crates with some milk that operator did not know when it was sitting there but PIC, Lela Graves, stated it was leftover from those served to students in classrooms. CDI, operator voluntarily discarded approximately 1 crate of milk.

3-501.19 Time as a Public Health Control - P,PFFollow proper procedures when using Time as a Public Health Control. Observed tilt board that had the same time pre-recorded on tilt board for salads and other foods but staff did not follow proper procedures when recording. CDI.

3-304.14 Wiping Cloths, Use Limitation - CContainers of sanitizer solution shall be stored so that contamination of equipment is prevented. CDI, staff relocated quat sanitizer buckets.

4-501.11 Good Repair and Proper Adjustment-Equipment - CKeep equipment in good repair. Observed blade of can opener developing rust. CDI, this can opener was removed from use.

2-401.11 Eating, Drinking, or Using Tobacco - CGeneral Comment: Employee beverages shall be located so contamination of equipment is prevented. Observed 1 employee beverage located above disposable towel dispenser at handwash sink. CDI by instruction.

4-501.114 Manual and Mechanical Warewashing Equipment, Chemical Sanitization-Temperature, pH, Concentration and Hardness - PProvide sanitizer at proper concentration. Observed quat sanitizer below 200ppm at 3 compartment sink and in 2 quat sanitizer buckets. CDI, operator refilled sink and buckets to proper concentration.

4-901.12 Wiping Cloths, Air Drying Location - CStore wet wiping clothes in sanitizer in between uses and locate buckets 6 inches off of the ground. Observed wet wiping cloths used to wipe down food prep tables being stored in soapy water. Observed bucket used to store wet wiping cloths on ground.

4-501.11 Good Repair and Proper Adjustment-Equipment - CGeneral Comment: Keep equipment in good repair. Observed 3 lights out in walk-in freezer and 1 light out under the hood. Repair.

General Comment: Observed speed rack blocking handwashing sink. Handwashing sink should be easily accessible at all times. Do not block handsink.

General Comment: Observed handwashing sink in dishroom and handwashing sink in workstation without a receptable. Receptacles should be provided at all hand washing sinks.

.General Comment: Observed wall in disrepair under handwashing sink in employee restroom. Physical facility should be maintained to ensure cleanability.

Observed ventilation in employee restroom with dust. Dust on fan in dish area. Observed duct work in laundry room with dust. If duct work is no longer in use cap off to reduce to risk of pests entering the facility. Ventilation should be mainted to prevent accumlation