PROVIDENCE SPRING ELEM LUNCH

2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P Observed food handler adjusting garbage bag in garbage can with gloves, remove gloves then begin to touch single service food trays without washing. CDI - PIC re-directed food handler to wash hands. -2-

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 along cans intended for use in dry storage. -CDI- PIC moved cans to separate area, to be returned to sender or discarded.

5-202.12 Provide at least 100F water at handsinks. -Observed all handsinks reach a maximum temperature of 78F. Ensure handsink water temperature reaches at least 100F. -EHS will follow-up on handsink hot water temperatures.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P -Observed burgers holding below 135F in the hot holding cabinet and on the hot line. -CDI- PIC reheated all burgers to 165F or higher. PIC and EHS discussed methods to ensure proper hot holding temperatures are maintained. 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 .

5-103.11(B) Provide sufficient hot water to meet the peak hot water demands.-Pf -Observed hot water at all sinks reach a maximum of 78F, including 3-compartment sink and handsinks. Hot water must reach 110F during manual warewashing at the 3-compartment sink, according to the facility’s detergent label. Do not use 3-compartment sink for manual warewashing until sufficient hot water is supplied. Only use the dish machine for wash/rinse/sanitize. -10 day verification visit required-

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 a dented can stored with cans that were not damaged or dented. -CDI- PIC relocated the can to a discard area where other damaged food products are stored/separated. (1 pt)

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety A Certified Food Protection Manager was not onsite during inspection. A CFPM shall be onsite during all hours of operation.

2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P Observed employee wash hands and use bare hands to turn off faucet before attempting to return to prep counter to handle food. CDI: Employee washed hands and used a paper towel as a barrier to turn off faucet.

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 sanitizing rinse cycle of dish machine only reaching at temperature of 145F as measured with EHS max/min thermometer. CDI: PIC will submit a service request and employees will use 3 compartment sink to sanitize equipment and utensils. Students are currently using single use equipment and utensils. 4-702.11 Utensils and food contact surfaces of equipment shall be sanitized before use, after cleaning.-P 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 . Observed employee dipping equipment and utensils in sanitizing compartment of 3 compartment sink with properly concentrated quat sanitizer and placing equipment in drying rack. Label for quat sanitizer states sanitizer contact time for properly sanitizing equipment and utensils is 1 minute. CDI: Employee placed equipment and utensils back in sanitizer for at least 1 minute prior to removing from sanitizer compartment.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed 1 live insect on floor near dish machine. CDI: Employee removed insect.

4-903.11(C ) Single Service and Single Use items shall be kept in the original protective package or stored using other means that protect the item until used. Observed single use trays being stored at serving counter outside of their original packaging right side up. CDI: Employee inverted trays to protect against contamination.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed dumpster with open lid. Keep doors and lids of dumpsters closed. REPEAT.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. EHS observed sliding door to dumpster left open. CDI door was closed shut. -0 Points

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed live crawling insect on floor near reach in coolers. 6-501.112 Remove dead or trapped birds, insects, rodents, and other pests. Observed dead insect on floor in dish area.

4-501.15 Operate a warewashing machine in accordance with the data plate. Observed facility dish machine not working properly, PIC is aware and has placed repair ticket. Facility is using the 3 compartment sink to wash/rinse/sanitize utensils until machine is repaired. Students are using single service trays.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed paper towels missing from hand sink next to dish machine. CDI: PIC stocked paper towels at hand sink.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P 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 . Observed chocolate milk being held in milk cooler at serving line at 47F. PIC stated temperature of milk was taken approx. 1 hour prior to inspection and temp was 41F. CDI: PIC moved all milk from milk cooler to WIC to rapidly cool to 41F or below.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed several ants crawling on wall underneath hand sink outside of PIC’s office. Submit service request for pest control to evaluate issue.

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: Found four significantly dented cans of baked beans on food intended for students. CDI- PIC Adam Hart pulled cans and placed in designated area for storage of damaged cans.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Employee personal food and beverages stored on shelf above apple slices in walk-in cooler. Store employee personal items where they can not potentially contaminate food. Store on bottom shelf or separate area. 0 pts.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P For more information please visit: http://meck.co/FoodSafety Sanitizer solution in 3-compartment sink and in spray bottle measured less than 150 ppm. Quat sanitizer solutions shall be 150-400 ppm. CDI - Bottle emptied and sink drained.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Pan of chicken nuggets measured 110-140F on serving line. CDI - Chicken nuggets placed on temporary TPHC and will be discarded within 2 hours. 0 pts.

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 Yogurt was being held on TPHC and no time was marked on TPHC board. CDI - Manager marked 10:30AM on board.

2-102.12 (A) Certified Food Protection Manager - C - No employee present with active ANSI food protection manager certification. At least 1 employee shall be present during all hours of operation that has an active ANSI food protection manager certification.

2-501.11 Clean-up of Vomiting and Diarrheal Event - PF - Establishment does not have written procedures regarding the clean-up and response to vomiting and diarrheal events that could happen at the establishment. CDI - Sample policy e-mailed to establishment. 0 pts.

4-302.13 Temperature Measuring Devices, Manual Warewashing - PF - Establishment does not have method to test hot water sanitization dish machine. Establishment needs to acquire irreversible temperature indicator strips or a water proof thermometer with a max/min feature before the next inspection. CDI - Manager educated on new requirement. 0 pts.

5-501.114 Using Drain Plugs - C - Cardboard dumpster does not have a drain plug. Contact waste management company to install drain plug. 0 pts.

6-501.12 Cleaning, Frequency and Restrictions - C - Dust accumulating on ceiling vents and on ceiling tiles around ceiling vents. Floors, walls and ceilings shall be cleaned at a frequency necessary to maintain them clean. 0 pts.

7-206.12 Rodent Bait Stations - P. Observed multiple blocks of rodent bait/poison on floor under shelving in dry storage not contained in covered, tamper-resistant bait stations. CDI - PIC removed and discarded all rodent poison blocks that were observed during inspection.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed back of house employees preparing and handling food with no hair restraint.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed multiple cases of food stored on floor in walk in freezer. Store food at least 6 inches off of floor to prevent contamination.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed damp soiled wiping cloths laying on equipment surface in prep area. Once used, place soiled wiping cloths into sanitizer solution for re-use or remove to soiled linen receptacle.

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 dusty buildup on ceilings directly above food prep tables in kitchen. Clean to prevent possible contamination of food prepared in the area. REPEAT

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Personal open container of coffee stored with food handler gloves on shelf in prep area. Cover and store personal beverages away from food contact items to prevent contamination.

3-305.12 Food Storage, Prohibited Areas - C. Observed food stored under active condensate drip in walk in freezer with frozen condensate accumulated on food packages. Do not store food under condensate drips to prevent contamination.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed employee handling food items with no hair restraint.

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. Dusty buildup on ceilings blowing from vent covers in prep area needs cleaning.

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P - Observed potatoes hot held at 121 degrees F. CDI, potatoes reheated to 170 degrees F.

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 cooling between 43-44 degrees F in prep cooler.

6-501.112 Removing Dead or Trapped Birds, Insects, Rodents and other Pest - C - Observed dead roaches and insects on ground in dry storage area.

4-903.11 (A) and (C) Equipment, Utensils, Linens and Single-Service and Single-Use Articles-Storing - C - Observed single-service trays stored in box on ground.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P - Observed 4 door Victory prep cooler not maintaining TCS foods at 41 degrees F and below. See temperature observations above. Vr required to ensure long term compliance and calibration / repair of 4 door Victory prep cooler. effective January 1st, 2019 all TCS foods shall be cold held at 41 degrees F and below. Salads prepared yesterday voluntarily discarded by PIC and recently prepared TCS foods relocated to walk in cooler to rapidly cool. Ensure non TCS foods held in unit until unit is calibrated.

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 salads prepared yesterday morning according to PIC, leftover and used the followinng day and not date marked in 4 door prep refrigerator. CDI by instruction.

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 some salads, whipped cream and bagged cheeses recently prepared and cooling in prep cooler. CDI, items relocated to walk in cooler to rapidly cool and proper cooling methods discussed with PIC.

2-402.11 Effectiveness-Hair Restraints - C - Observed a food prep employee not wearing a hair restraint.

4-501.11 Good Repair and Proper Adjustment-Equipment - C - Observed prep cooler not maintaining TCS foods at 41 degrees F and below and milk cooler not working.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed foods in 4-door reach in cooler along serving cold holding foods above 41F (see chart). CDI- items transferred to walk in cooler for holding/cooling. EHS observed cooler ambient temperature at 37F after several minutes of monitoring during inspection. Monitor cooler to ensure it is functioning properly.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed cardboard used to line shelving in walk in cooler.

4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed one box of single-use plastic trays stored on the floor in the dry storage area of the kitchen.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed fish sandwiches in the hot box hot holding below 135F (see chart). CDI- item placed on TPHC board with cook time.

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 put out on TPHC while they were still above 41F. CDI- TPHC start time changed to time salads were initially prepared.

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 chef salads and lettuce/tomato plates cooling while covered in units rated for holding. CDI: Products moved to walk in and uncovered to facilitate rapid cooling.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P - Observed one container of mashed potatoes reading 130-134 on the right side but reading 138-140 on the left. Upon stirring product most read 130-131F. CDI - Product was reheated. Note: other mashed potato containers read 135-140F. Ensure that item is being maintained above 135F at all times.

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 - 0 pts - Observed salads tightly covered reading 60F. CDI - Salads vented and placed in walk in cooler. Ensure that salads are being cooled down actively to ensure compliance. Use one or more of the methods listed above.

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.- Repeat - Ceilings - Replacing of ceiling tiles needed in main kitchen area due to staining and dust. Physical features - Observed fan in dish room with build up dust. /. Observed vents with minor dust.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed small amount of residue buildup on the hood vents. The hood vents had already been scheduled to be cleaned this month.

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 on ceiling tiles near the vents in the kitchen area. Manager stated they have taken the ceiling tiles down and scrubbed them and that they are stained. Facility has ordered new tiles.

6-501.112 Remove dead insects, rodents, or other pest to prevent pest attraction. Observed dead insects inside light fixtures in the kitchen area.

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 dust build-up on the ceiling vents/tiles in the kitchen area. Clean as needed to prevent dust build-up.

4-501.11 Good Repair and Proper Adjustment-Equipment - C Observed washing machine for washing wiping cloths with rust on inside.

6-501.114 Maintaining Premises, Unnecessary Items and Litter - C Observed large amount of chairs, file cabinets, and other equipment stored for discard on dock behind kitchen. Gave instruction to remove unnecessary/unused items from area outside kitchen.

4-903.11 (A), (B) and (D) Equipment, Utensils, Linens and Single-Service and Single-Use Articles-Storing - C Observed heavy rust around front dispenser of washing machine. Rust cannot be properly cleaned and therefore allows for a risk of cross-contamination of cleaned linens.'

6-201.11 Floors, Walls and Ceilings-Cleanability - C: Observed powder on floor inside walk in freezer.

3-501.19 Time as a Public Health Control - P,PF Observed salads to be out on the serving line, but not listed on the log board. Log board was found to have no times on it at the point of arrival. Ensure the log board is updated as soon as the items are placed out on the serving line. -CDI Times were updated

5-501.111 Area, Enclosures and Receptacles, Good Repair - C Observed blue trash dumpster to have damaged rain covers. Correct this issue so that rain covers are in proper repair. This may require replacing the dumpster.

3-602.11 Food Labels Observed food items offered for self service and pre-packaged. These items have to be labeled as required by the current NC Food Code. -CDI CMS is working towards compliance with this rule via variance or other means.

3-602.11 Food Labels Observed food items offered for self service and pre-packaged. These items have to be labeled as required by the current NC Food Code. -CDI CMS is working towards compliance with this rule via variance or other means.

3-602.11 Food Labels Observed food items offered for self service and pre-packaged. These items have to be labeled as required by the current NC Food Code. -CDI Labeling handout was given on the previous inspection.