JOSEPH W. GRIER ACADEMY

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 Lettuce and sliced tomatoes were cooling at 45-47F in upright cooler. Use walk-in cooler or walk-in freezer to cool TCS foods after preparation. CDI - PIC moved containers to walk-in cooler to continue cooling. 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 Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

3-501.19(B)(3) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall be marked to indicate the time that is 4 hours past the point in time when the food is removed from temperature control. Pf Caesar salads and lettuce were being held using TPHC but start times were not written on TPHC board. CDI - PIC knew items were put on TPHC 5 minutes ago so she placed that time on the board.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P- Observed sweet potato fried holding at 127F. -CDI- PIC reheated fries to 165F. 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 .

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. -Observed wiping clothes stored in less than 50ppm quat sanitizer solution. -CDI- PIC replaced sanitizer.

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 containers housing utensils with debris. CDI- Bins taken back to be clean.

2-301.14 (E) Wash hands after handling soiled equipment or utensils. -P Employee observed switching from handling soiled utensils to handling clean utensils coming out of dish machine without washing hands in between. Employees must wash hands when switching from handling soiled utensils to clean utensils. CDI - Employee educated and she washed hands. No other hand washing violations observed during inspection so no points taken. 0 pts.

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf No quat test strips at establishment. VR - Verification required within 10 days that establishment has quat test strips.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Sandwiches in upright cooler measured 51F. TCS foods in cold holding shall measure 41F or less. CDI - PIC put work order in for cooler. Sandwiches were moved to walk-in cooler to cool. PIC will use TPHC for anything in cooler until it is repaired. 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 Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

4-501.11 Maintain equipment in good repair. Replace torn gasket present on 3-door upright cooler. Also, pass-through upright cooler was holding at 51F. Repair upright cooler to hold 41F or less and replace torn gasket.

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 frozen food stored directly on the floor in the WI freezer. CDI. PIC removed.

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

4-501.110. Maintain the wash solution temperature in mechanical warewashing equipment used to sanitize in accordance with the NC Food Code.- Pf. Observed the wash solution in dish machine unable to reach 180F. PIC indicated that a work order has been placed for it. Facility uses 3comp sink to sanitize dishes.

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 ceiling in the kitchen area. Needs to be cleaned.

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 can stored in same place as those with no dents. CDI. PIC removed.

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

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf. Observed a container with sanitizer spray without a label on it. CDI. PIC labelled.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P-Observed chicken nuggets (120F) and french fries(123F) held less than 135F in the hot box.CDI-PIC reheated fries and chicken nuggets.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P observed cheese dippers on speed rack in the walk-in cooler > 41F. CDI- cooled in walk-in freezer to < 41F.

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 had not been updated. CDI- updated with correct date. No points assessed for this violation today due to foods being marked for time but incorrect date on board.

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 sliced tomatoes in walk-in cooler covered with plastic wrap while in cooling process. CDI- vented containers.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P - Observed chicken nuggets on the serving line holding at 132F. CDI - nuggets were voluntarily 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 salads and other items held on TPHC out for service but the times were not marked on the TPHC board. CDI - times were marked.

General comment 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 the reach in cooler with the lids closed. CDI - salads were placed in the freezer to rapidly cool.

General comment 3-501.16 (A)(2) and (B) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding - P - Observed cut tomatoes in the reach in cooler at 44F. Reminded the PIC of the temperature change to 41F. Any TCS items found holding at 42F - 45F in the next inspection will result in points being deducted.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. - Observed a bottle of lotion and winter gloves stored on food grade bags on the single service shelves. CDI - items were removed.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf - Observed food debris on 2 scoops and a pan while they were stored as clean. CDI - items were taken back to the dish pit to be re-washed. Observed pink build up on the shield in the ice machine. CDI - machine started to be cleaned during the inspection.

General comment 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 the handle of a spatula down in a pan of ground beef in the walk in cooler.

General comment 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 multiple employees use hands to turn the faucet off after washing hands. Ensure to use a clean barrier like a paper towel when turning faucet off. CDI had employees rewash hands.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed handsink blocked by rolling cart. Ensure to maintain access to handsinks at all times. CDI moved rolling cart to access handsink.

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 chickpea salad cooling in the walk in cooler while covered (see temp chart). CDI PIC uncovered chickpea salads and moved into the walk in freezer.

General comment 3-304.14(B) Hold in-use wiping cloths in sanitizer between uses at proper concentration. Observed QUAT sanitizer buckets at 50 ppm. CDI PIC refilled sanitizer to proper concentration.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P - Observed small salads and chef salads holding above 45F in the reach in cooler on the line. CDI - salads were placed in the walk in freezer to cool; see temperature chart.

General comment 5-205.15 Maintain a plumbing system in good repair. - Observed a leak at the 3 compartment sink. Repair leak.

4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. observed microbial build-up inside ice machine on ice deflector.

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 date or time recorded for salads that were already on TPHC. CDI date and time recorded on board. Record date and time when salads are removed from walk-in cooler after reaching 41F.

4-501.11 Maintain equipment in good repair. observed milk cooler operating > 45F. plug was not secured in electrical outlet. CDI plugged in and observed temps < 45F.

4-501.15 Operate a warewashing machine in accordance with data plate. observed pressure gauge readings out of 20psi+/- range on dish machine.

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. observed opened employee beverage stored in walk-in freezer. CDI - PIC discard.

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 incorrect date on tphc board. CDI date correction.

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

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 beans and chili cooling in walk-in cooler in covered containers. CDI uncovered.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. observed wiping cloths stored in sanitizer buckets with 0ppm QAC sanitizer. CDI refilled at 200ppm

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf observed 2 handsinks without hand towels. CDI by adding hand towels.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P observed hamburgers on the serving line < 135F. CDI by voluntary discard or reheated to 165F.

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 lettuce, tomato, pickle package in line upright cooler 45F. This item is a TPHC product and would not cool to 41F in upright cooler. Observed TPHC salads removed from walk-in at 48F. CDI by placing salads in walk-in freezer for rapid cooling. observed 41F of salads removed from walk-in freezer. PIC will continue to utilize walk-in freezer to ensure salads are reaching 41F prior to starting TPHC.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. observed dumpster door and lid open.

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 with good cans. CDI by seperating dented cans from good cans.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. observed wet wiping cloth stored on prep sink.

• 5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. observed dumpster door open. observed top lid damaged and not closing tightly. 5-501.111 Area, Enclosures and Receptacles, Good Repair - Dumpster is in poor repair and needs to be replaced.

4-501.19 During manual warewashing, maintain the wash solution at a minimum of 110F or as otherwise allowed by the detergent manufacturers label. observed utensils being washed at 3 compartment sink in 100F wash water.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. observed dumpster door open. observed top lid damaged and not closing tightly.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed one handsink without hand towels. CDI added towels.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed dried food debris on can opener. CDI by wash, rinse, and santizie. 4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed microbial build-up inside ice machine on ice deflector.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed chicken sandwiches and mashed potatoes stored on prep table assembly line < 135F. CDI by reheating chicken and mashed potatoes to at least 165F for 15 seconds. Observed reheat temp of 201F. Discussed procedure with PIC. Recommended working with smaller batches of food, limiting time that TCS foods are held off of temperature control.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed wiping cloths stored in red sanitizer buckets testing < 100ppm QAC. REPEAT VIOLATION

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed lids on dumpster to be damaged.

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 on time hold not recorded for time on TPHC dry erase board. CDI by marking for correct time on board.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. observed wet wiping cloths stored in bucket at 0ppm chlorine.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed pizza on line stored below 135F. CDI by voluntary discard.

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 dry erase board marked for 10-30. CDI updated board to 11-2.

*Boys *6-501.111 Keep the premises free of insects, rodents, and other pests. Observed fruit flies around laundry area and locker room area. Work to eliminate flies.

6-502.12 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 dust build-up on ceiling tiles in kitchen around HVAC vents. Some are located above food prep tables. CLEAN

6-201.13 Floor and Wall Junctures, Coved, and Enclosed or Sealed - C: Repair doorframe in storage rooma and where needed. Foam is not a cleanable surface. REPEAT

6-201.13 Floor and Wall Junctures, Coved, and Enclosed or Sealed - C: Repair doorframe at storage room and near office. Foam is not a cleanable surface. Repeat. Work order has been placed. 6-201.11 Floors, Walls and Ceilings-Cleanability - C: Clean Hvac vent and ceiling near dish machine.

6-201.13 Floor and Wall Junctures, Coved, and Enclosed or Sealed - C: Repair doorframe at office and dry storage room. Must be smooth and easilt cleanable. Foam is not a cleanable surface. REPEAT 6-501.11 Repairing-Premises, Structures, Attachments, and Fixtures-Methods - C: Repair leak under 3 comp sink.

4-501.114 Manual and Mechanical Warewashing Equipment, Chemical Sanitization-Temperature, pH, Concentration and Hardness - P: Sanitizer buckets on serving lines concentration less than 200ppm. CDI-remade

4-502.12 Single-Service and Single-Use Articles, Required Use - P: Discontinue using paper towels as a sink stopper (3comp).

4-601.11 (B) and (C) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils - C: Clean inside door flap of ice machine.

6-201.16 Wall and Ceiling Coverings and Coatings - C: Repair doorframe leading into dry storage room. Foam was used to repair the frame. Foam is not a easily cleanable surface.6-501.11 Repairing-Premises, Structures, Attachments, and Fixtures-Methods - C: Replace burned out light in freezer.

6-201.16 Wall and Ceiling Coverings and Coatings - C: Repair door frame (bottom) leading to dry storage room. Foam was used to repair frame. Not a cleanable surface. Repair so that door frame is smooth and easily cleanable.

3-602.11 Food Labels - PF: Food packaged in facility for sale must bare labels containing nutritional facts/ingredients. (salads). CMS is currently working with the State to gain compliance.

5-205.15 System Maintained in Good Repair - P: Repair leak under 3 comp sink.

6-201.16 Wall and Ceiling Coverings and Coatings - C: Repair door frame(bottom) leading to dry storage room.

3-101.11 Safe, Unadulterated and Honestly Presented - P,PF: Tomatoes moldy in boxes inside walkin cooler. CDI-dicsarded by manager

3-602.11 Food Labels - PF: Foods that are packaged in facility for sale must bare labels with nutritional facts/ingredients. CMS is working with the State to gain compliance.

3-304.14 Wiping Cloths, Use Limitation - C: Wet wiping clothes stored on racks in storage room. Must store inside sanitizer buckets when wet.

4-101.19 Nonfood-Contact Surfaces - C: Do not use paper towels for sink stoppers. Must use approved stoppers for 3 comp sink.

3-501.18 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Disposition - PAll foods requiring date marking may be held in refrigeration for a maximum of 7 days. Observed pans of tomato sauce and diced tomatoes in walk in cooler much past 7 day expiration time. CDI by discarding.

3-501.15 Cooling Methods - PFRapidly cool all potentially hazardous foods using shallow containers, ice baths and leave vented. Observed tightly closed containers of various salads in reach in coolers 53-60F. CDI by placing in freezer to rapidly cool. Note: Salads must be 41F and below before beginning time as a public health control procedures.

3-602.11 Food Labels - PFProvide approved adequate labeling on all packaged foods for customer self-serviceHealth Departmetn and CMS management addressing labeling deficiencies and procedure adjustments to gain compliance.

4-901.11 Equipment and Utensils, Air-Drying Required - CProperly air dry all utensils before stacking tightly together. Observed a few blue plastic food trays stacked wet.

Properly wash, rinse and sanitize all food contact surfaces. Observed residue on one basting brush. CDI placed at 3 comp. sink to be rewashed. Maintain quat sanitizer 200-400ppm. Observed one red bucket with about 100ppm. CDI by refilling.

Discard any open/prepared ready to eat potentially hazardous foods after 7 days. Observed open bag of shredded cheese + sliced cheese past 7 day expiration. CDI by discarding.