JAY M ROBINSON MIDDLE SCHOOL

3-302.15 Wash fruits and vegetables prior to use. Observed oranges being washed in the sink with stickers still on. PIC stated all stickers are removed after being washed. Remove stickers prior to washing fruits and vegetables.

6-301.11 Provide soap for handwashing at each handsink. -Pf -Observed no soap dispensing at handsink by tall RIC. -CDI- PIC provided soap at handsink.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P -Observed sanitizer in three compartment sink at 50ppm quat during inspection. Quat sanitizer bottle states proper concentration for sanitizing food-contact surfaces is 200-400 ppm. -CDI - PIC refilled sink with sanitizer at correct concentration. -REPEAT- 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 and How to Test Sanitizer https://youtu.be/y0SjmnabFaY

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed sanitizer in three compartment sink below 50ppm quat during inspection. CDI - PIC drained compartment and refilled with sanitizer at correct concentration. 1.5 pts. 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 and How to Test Sanitizer https://youtu.be/y0SjmnabFaY

5-501.16 (C )Provide waste bins in required areas including at handwash sinks. Observed no trash can at or near handsink in dish pit during inspection. Ensure all handsinks have adequate waste receptacles. 0 pts.

6-501.112 Remove dead or trapped birds, insects, rodents, and other pests. Observed many dead roaches throughout kitchen area trapped in roach traps. More frequent removal and replacement of filled traps necessary. More frequent or thorough pest control measures may be necessary. Repeat.

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 food debris littered on WIF floor. More frequent or thorough cleaning needed.

3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. Observed unwashed pears being stored over RTE premade lunchboxes in WIC. CDI - PIC moved lunchboxes to appropriate location. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

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 premade tacos opened, reheated, and cooled on 9/11 baring no label indicating the date of opening. CDI - PIC labeled tacos. 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 .

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 Observed cut lettuce and tomato packs being held on TPHC on front serving line with no indicator of the time they were set out or when they need to be discarded. CDI - PIC placed time stamp for lettuce and tomato packs on TPHC board.

6-501.112 Remove dead or trapped birds, insects, rodents, and other pests. Observed dead roach on drain board in dish pit under dish machine. Repeat. Points not escalated due to evident improvement.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wiping cloths being stored in sanitizer bucket with concentration below 50ppm quat during inspection. CDI - PIC replaced sanitizer.

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed PIC fill up pitcher at the handsink. CDI: PIC reminded to only use the handsink for hand washing. No contamination of sink occurred.

6-501.112 Remove dead or trapped birds, insects, rodents, and other pests. Observed dead insects in several light covers. Ensure insects are removed.

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 metal marks on wall on clean side of drain board. Have area repainted or protected with a barrier such as stainless steel.

6-303.11 Provide required lighting intensity. Observed 2 burned out light bulbs to left of dish machine. PIC stated that a work order was placed for several lights to be replaced and yesterday when they came they did not have enough bulbs for all of them. Maintenance to return with more light bulbs.

REPEAT 4-501.11 Maintain equipment in good repair. Observed milk case 2 not working properly. Facility is not holding any food items in the unit.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wiping cloths being held in sanitizer between 0ppm- 50ppm quat. CDI: Buckets were changed, new concentration is 200ppm

4-501.11 Maintain equipment in good repair. Observed reach in cooler and milk case 2 not working properly. PIC informed EHS at beginning of inspection and is not currently holding food products in the units.

4-501.15 Operate a warewashing machine in accordance with the data plate. Observed facility’s dish machine not maintaining a sanitizing temperature of 160F or higher. PIC has submitted a repair ticket and informed EHS at beginning of inspection. Facility is currently using the machine to wash/rinse and using the 3 compartment sink to sanitize. Students are using disposable trays and utensils.

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. 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 . Observed EHS’s max/min thermometer only measuring 154F after running thermometer through dish machine several times. PIC stated dish machine has not been reaching required temp of 160F for past 3 days and a service request to have dish machine repaired has been submitted. PIC is using 3 comp sink for sanitizing utensils and equipment. VERIFICATION REQUIRED within 3 days to ensure dish machine is operating within standards.

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 Facility’s max/min thermometer for testing dish machine sanitizing temp was inoperable. VERIFICATION REQUIRED within 10 days to ensure facility has an operable max/min thermometer for testing dish machine temp.

2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P PIC observed using bare hands to turn off faucet handles after washing hands. Use a clean barrier, such as the paper towel, to avoid re-contaminating hands after hand washing. CDI - PIC educated and washed hands correctly. 0 pts.

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Employee filled up cup of water at hand washing. Only use hand washing sinks for hand washing. CDI - PIC educated on hand washing sink use. 0 pts.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P For more information please visit: http://meck.co/FoodSafety 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 . 1 pan of potato wedges measured 128-133 in hot holding cabinet. CDI - Potato wedges placed on temporary TPHC and were used within 30 minutes. 0 pts.

6-501.111 Keep the premises free of insects, rodents, and other pests. 1 live roach observed during inspection. CDI - PIC eliminated the roach. PIC will follow up with pest control to treat.

4-502.11(A) Maintain utensils in good repair. Several serving trays are in poor repair and need to be replaced. Utensils shall be in good repair, smooth, and easily cleanable. 0 pts.

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 Establishment needs to acquire high temp water-proof thermometer or irreversible temperature indicator strips to check high temp dish machine. CDI - Establishment educated on requirement. Points will be deducted for this violation on future inspections. 0 pts.

5-203.14 Backflow Prevention Device, When Required - P - 2 water spigots in the kitchen have spray gun attachments on them. Hose only has atmospheric vacuum breakers on both spigots. Either remove the attachment after each use, or install backflow preventers rated for continuous pressure. CDI - Attachment removed during inspection. 0 pts.

7-204.11 Provide sanitizer at correct concentrations, diluting as required.-P. Observed spray bottle of sanitizer in use at greater than 500ppm quat. Test strip reading off the scale provided. CDI - PIC diluted to proper concentration. Use test strips to check sanitizer concentration and dilute as necessary.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed in use sanitizer bucket holding wiping cloths at 0ppm quat. PIC noted bucket filled at 6:45 am. Time now 10:45 am. Test sanitizer in buckets frequently and change as required.

4-501.11 Maintain equipment in good repair. Observed blue chemical leakage and other dripping leakage from dish machine. Repair.

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. Flooring under dish area with standing water and chemical drip holding organic buildup needs cleaning. REPEAT

5-202.12 Provide at least 100F water at handsinks. -Pf Observed all hand wash sinks with no hot water at beginning of inspection. Water at all hand sinks at 56-58f maximum. PIC noted that hot water at hand sinks was not at temperature last week and service was called to repair. Today water temperature is again below 100f. Repair technician on site during inspection noted that in line mixing valve was likely not operating properly and adjusted to achieve hot water. VR required within 10 days as this is second repair conducted on system within 1 week and EHS cannot verify long term compliance.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf. Observed spray bottle labeled as surface disinfectant which is hot pink in color. Unknown clear foamy liquid actually present in bottle. CDI - PIC discarded as she was not able to identify product in bottle.

6-501.111 Keep the premises free of insects, rodents, and other pests. 6-501.112 Removing Dead or Trapped Birds, Insects, Rodents and other Pest - C Observed live cockroaches in under counter area holding waste containers near dish area and numerous dead insects on flooring under/behind shelving and equipment in various places throughout kitchen. Contact PCO for service. Remove dead insects from establishment.

4-601.11 (B) and (C) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils - C. Observed label adhesive residue on exterior surfaces of ice container. Observed long term accumulation of insect webs and other debris inside bottom/floor area of out of use victory refrigerator.

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 decomposing food item and other buildup present on floors under cabinetry at waste receptacle area. Clean to prevent pests.

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 multiple dented canned items comingled with in use inventory in dry storage area. CDI - dented cans removed to separate area for return. Inspect all canned items upon receipt and segregate dented items from in use items. Note: cafeteria is operating as storage and packaging location for frozen bundle meal pick-up. No food items are currently cooked, cooled, heated or held using TPHC. Food items may be pre-portioned or may be portioned in house. Ambient items may be cooled or immediately frozen upon portioning. All food items are solidly frozen when packed into bundle for pick up.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed soiled wiping cloths placed into sanitizer bucket with 0ppm quat solution. PIC replaced with fresh sanitizer from dispenser testing at 300ppm. Store soiled wiping cloths in sanitizer solution at the proper concentration or remove to soiled linen receptacle after use.

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 no time marked for strawberry parfait. CDI: Time properly marked.

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 several cans comingled in designated area. CDI: Dented cans were separated.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf - Observed food employee rinse thermometer at handwashing sink. CDI by instruction.

3-202.15 Package Integrity - PF - Observed can of pineapple dented along side seal. CDI, PIC removed item from use.

3-302.11 Packaged and Unpackaged Food-Separation, Packaging, and Segregation - P - Observed unwashed produce stored over ready to eat food in walk in cooler. CDI, foods relocated for proper storage.

3-501.16 (A)(2) and (B) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding - P - Observed milk at 44 degrees F, cheese held at 43 degrees F in tall stand up prep unit and ambient air temperature at 45 degrees F. Effective January 1st, 2019 all TCS foods are required to be held at 41 degrees F and below. Visit for long term compliance to ensure unit is holding TCS foods at required temperature by 2/9/19.

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 recently prepared salads at 44 degrees F and parfait at 43 degrees F. CDI, operator voluntarily discarded foods.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed 2 buckets of sanitizer below 50ppm.

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 2 strainers with some damage / pitting on food contact surface. CDI, PIC removed equipment from use.

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 stacked on ground in walk in freezer that operator stated was from recent delivery.

4-904.11 Display and handle single-use and single-service articles to prevent contamination. Observed single service food trays on front serving line displayed with food contact surface facing up, exposing them to potential contamination. CDI: Trays inverted.

5-501.115 Discard items and litter stored in the waste areas and enclosures as they are not necessary to operation and maintenance. Observed litter around the back side of dumpsters. Remove litter to ensure that the area does not become a rodent harborage.

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 three compartment sink near warewashing room and prep sink near unused prep line pulling away from the wall with loose caulking. Re-caulk to firmly secure to walls.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed one scoop stored as clean on drying rack with food debris on food contact surface. CDI: Scoop sent to be re-washed in dish machine.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf - Observed ice dumped into hand sink. Ensure hand sink is only used for handwashing. CDI - Drained.

5-205.15 Maintain a plumbing system in good repair. - 0pts - Observed can wash slow to drain or in need of cleaning causing some standing water. Ensure can wash is repaired so that it can be easily used.

5-501.115 Maintaining Refuse Areas and Enclosures - C - 0 pts - Observed cleaning needed in refuse area for trash debris on floor and surround 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 ham and turkey with dated of 1/10/17. Items should of been discarded on 1/16/17. Observed mozzarella cheese dated for 1/11/17. PIC states this is the date item was removed from freezer. It was opened on 1/17/17. PIC understands that both dates must be affixed on product to ensure compliance. CDI- Ham and turkey voluntarily discarded. Cheese dated. 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 some salads made on yesterday that will last them into today's lunch period. Ensure that product is dated if it is intended to last more than 24 hours (past 12pm).

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 - 0pts - Observed area designated for dented cans to be too close to other cans that are in use. Designate an area that is completely separate from area of active use. Observed two dented cans. CDI- Area for dented cans was moved and two other cans were placed in this location.

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 the salads prepped this morning reading 49F. Returned to temp after 20 minutes and it remained at 49F. To ensure compliance product should be cooled under other methods such as uncovered. CDI - PIC placed in walk in freezer,

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. - 0pts - Observed one bucket of quat sanitizer reading 100 ppm. CDI - Changed to read 200 ppm.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. - 0pts - Observed two containers with sticker residue on out side.

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 of dust on ceiling vents at the serving area.

6-201.17 Walls and Ceilings, Attachments - C: Ceiling tiles bucklingabove 3 comp sink and above dish machine drainboard. 6-201.11 Floors, Walls and Ceilings-Cleanability - C: Clean ceiling above unused reach in cooler and warmer. Cobwebs present.

6-201.11 Floors, Walls and Ceilings-Cleanability - C: Clean ceiling tiles around HVAC vents. Also, clean screen vents where needed. Dust present.

General Comment 2-301.12. Follow the cleaning procedure to adequately wash your hands.-P One employee recontaminated hands after washing by touching handles with bare hands to turn water off. CDI - Instructed employee to use a barrier such as a paper towel to turn water off.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed one live roach near employee restroom. Continue working with pest control service provider.

General Comment 4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Crumbs and food debris in bottom of cold cabinet. Clean.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P observed ravioli hoding between 110F - 156F. CDI - Ravioli reheated to 165+.