J H GUNN ELEMENTARY

7-204.11 Provide sanitizer at correct concentrations, diluting as required.-P Observed 3 compartment sink being actively used with sanitizer above 500 ppm. CDI - Employee diluted sanitizer to appropriate ppm.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed a few flying insects in kitchen and locker areas.

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 severely dented can of beans in dry storage being stored amongst non-affected cans. CDI - PIC was made aware of can and will move dented can to designated discard area. 3-305.12 Food may not be stored in locker rooms, toilet rooms, dressing rooms, garbage rooms, mechanical rooms, under sewer lines that are not shielded to intercept potential drips, under leaking water lines, under open stairwells, or under other sources of contamination. Observed can of beans stored under prep sink under drainage pipes.

4-501.11 Maintain equipment in good repair. Observed water leaks from one of the warmers, slid observed dish machine in disrepair. School is going on vacation today. Dish machine will be checked when school reopens. Facility is currently using 3 comp sinks.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee phone stored on customer items in the dry storage area.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Oberved mashed potatoes in hot box holding below 135F. CDI PIC reheated quickly. 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 .

4-601.11 (B) Food contact surfaces of cooking equipment and pans shall be kept free of encrusted grease deposits and other soil accumulations. Observed dust on rack with colanders. Clean with more frequency.

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 low grout in the dish pit area.

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Observed roller cart housing dish trays blocking hand washing sink at dish pit. CDI- Cart and trays 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 nacho cheese sauce dated 3/14/24. PIC stated that the wrong date was placed on the container. The date should have been 4/16/24. Nacho cheese 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 .

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. - Pf. Observed three soiled can opener blades affixed to their respective prep tables. PIC states that one of three is utilized mostly and utensil is typically washed after use. CDI - All utensils relocated to 3-compartment sink to be W/R/S. 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)(2) Maintain TCS foods in cold holding at 41 F or less. - P. Observed bags containing string cheese and yogurt cups with temperatures > 41 F inside of the reach-in unit. Refer to temperature chart. According to food employee, the items were bagged and placed into cold holding at 8:30 am. CDI - Items quickly transferred to walk-in freezer where they cooled down < 41 F after 15 minutes. -0- 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.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.- Pf. Observed chemical spray bottle not labeled. PIC confirmed agent as all purpose cleaner. CDI - Spray bottle labeled. -1-

Repeat: 4-501.11 Maintain equipment in good repair. Observed dispenser with soap at handsink next to dishmachine not working properly. Dispenser. PIC provided soap pump at station. Repair. -0-

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 . Observed cheeseburgers inside hot box 1 and 2 ranging from 119F - 127F. CDI: burgers were reheated properly

Repeat: 4-501.11 Maintain equipment in good repair. Observed foot pedal to handsink next to dishmachine not working properly. Work order has been placed. Observed dishmachine not working properly and not in use. PIC stated that work order has been placed. School is using 3-comp sink for W/R/S and disposal trays for students.

2-301.14 (F) Wash hands during food preparation, as often as necessary to remove soil and contamination, and to prevent cross contamination when changing tasks. -P - Observed a food employee pick soiled item up off the ground and proceed to food preparation without washing their hands. CDI, employee removed gloves and washed hands.

4-501.11 Maintain equipment in good repair. Observed ice machine out of order. PIC stated work order placed on unit. Observed soap dispenser not operating and providing soap. PIC to place work order. Observed condensation leak in WIC. Soap was provided at sink.

6-501.14 Change the filters and clean the intake and exhaust air ducts so they are not a source of contamination by dust, dirt or other materials. Observed some dust accumulating on ceiling ventilation in employee restroom.

4-501.114 Maintain sanitizer at correct concentrations. -P For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg and How to Test Sanitizer https://youtu.be/y0SjmnabFaY. Observed quat sanitizer testing below required concentrations at 3 compartment sink and sanitizer bucket. CDI, employee refilled to required concentration.

3-501.19(B) (1) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall have an initial temperature of 41 F when removed from cold holding temperature control or 135 F or greater when removed from hot holding temperature control. -P - Observed start time not accurately recorded on TILT board. CDI

2-102.11 (A) - (C )(1), (4)-(16) The Person in charge shall demonstrate knowledge of foodborne disease prevention, application of HACCP principles, and the requirements of this code by (A) Complying with the Food Code by having no violations of Priority Items during the current inspection, (B) Being a certified food protection manager, or (C) by responding correctly to the inspector's questions related to the operation of the food establishment. -Pf. Observed PIC present upon arrival did not have ANSI accredited certified food protection manager certification and unable to answer correctly to questions regarding operation. CDI by instruction.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. For more information on becoming a certified food protection manager please visit: http://meck.co/FoodSafety. Observed PIC on site upon arrival did not have certification. CDI by instruction. PIC with certification arrived later during inspection.

2-301.14 (F) Wash hands during food preparation, as often as necessary to remove soil and contamination, and to prevent cross contamination when changing tasks. -P - Observed food employee handle and relocate trash can, push hands inside trash and return to food preparation and handling of peperoni. CDI, peperoni voluntarily discarded.

5-205.11 (A),(B) Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf - Observed handwashing sink directly outside dish area out of order and not in use. Sign on sink stated out of order. PIC stated work order placed on unit. Vr needed to ensure handwashing sink accessible.

4-501.112(A)(2) Provide a minimum of 180F rinse water for sanitization when using the dish machine. -Pf - Observed dish machine reaching 129 degrees F after several attempts. Observed facility washing equipment and booster heater was not on. Monitored dish machine and it was not reaching required temperature. Repeat. Vr needed to ensure calibration of high temperature dish machine. Facility using disposable plates and trays. PIC stated will manually wash until dish machine calibrated.

7-204.11 Provide sanitizer at correct concentrations, diluting as required.-P - Observed sanitizer bucket testing over 400ppm quat sanitizer. CDI, sanitizer diluted to required concentration.

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 For more information on proper cooling procedures please visit:  http://meck.co/FoodSafety. Observed rehydrated mashed potatoes recently prepared and cooling in tightly covered containers in walk in cooler. Cooling temperature 1 measured 94 degrees F at 8:52am. At 9:48am mashed potatoes measured 75 degrees F. Cooling rate calculation indicated method not effective to reach cooling parameters. CDI, covers partially removed from pans to facilitate heat transfer.

4-501.15 Operate a warewashing machine in accordance with the data plate. High temperature dish machine not operating per manufacturer's data plate.

2-102.11 (A) - (C )(1), (4)-(16) The Person in charge shall demonstrate knowledge of foodborne disease prevention, application of HACCP principles, and the requirements of this code by (A) Complying with the Food Code by having no violations of Priority Items during the current inspection, (B) Being a certified food protection manager, or (C) by responding correctly to the inspector's questions related to the operation of the food establishment. -Pf - staff stated person in charge not on-site during inspection. Certified PIC Arrived during inspection.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. For more information on becoming a certified food protection manager please visit: http://meck.co/FoodSafety. Employee walking with filling in for manager unable to demonstrate that they had ANSI accredited certified food protection manager certification.

2-401.11 (B) Closed beverage containers may be used if the container is handled to prevent contamination of the employee's hands, the container, and exposed food; clean equipment, utensils and linens; and unwrapped single-service and single-use articles. Observed employee beverage stored on prep table.

2-301.14 Wash hands before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single service and single use articles. -P - Observed employee walk from outside through back door to food preparation area and begin handling clean pans. Observed another employee walk through back door, touch face then proceed to handle clean equipment. CDI by instruction.

6-301.11 Provide soap for handwashing at each handsink. -Pf - Observed dispenser at handwashing sink near office not dispensing soap. CDI, soap provided. 6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf - Observed no towels available at handsink near dish area. CDI, towels provided. 5-205.11 (A),(B) Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf - Observed employee begin washing hands at prep sink. Ensure hands washed at handwashing sink.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P For more information please visit: http://meck.co/FoodSafety. Observed 2 sanitizer buckets below required concentration. Observed quat sanitizer below 50ppm at 3 compartment sink. CDI, sanitizer refilled to required concentration. 4-501.112(A)(2) Provide a minimum of 180F rinse water for sanitization when using the dish machine. -Pf. Observed max read dishTemp thermometer only reaching 138 degrees F. PIC stated was on order for repair. Facility to wash, rinse but sanitize equipment at 3 compartment sink. PIC stated will convert to sigle-service trays. Visit needed to ensure long term compliance and calibration of dish machine.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf. Observed chemical spray bottle not labeled. CDI, labeled.

4-903.11(A)(C) Store single-use and single-service articles in a clean, dry location; where they are not exposed to splash, dust, or other contamination; and at least 6 inches above the floor. Observed box of single-service cups stored on ground in kitchen.

4-501.11 Maintain equipment in good repair. Observed high temperature dish machine reaching 138 degrees F on dishtemp thermometer. PIC stated was on order for repair. Observed split gasket on 4 door reach in cooler. Observed oven not working according to staff.

6-301.11 Provide soap for handwashing at each handsink. -Pf - Observed soap dispenser pump not providing handwashing soap at handwashing sink near office. CDI, bottle of soap provided.

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 covered pan of mashed potatoes recently placed in walk in cooler according to PIC and at 110 degreees F. CDI, mashed potatoes were placed in oven to reheat.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Quat sanitizer observed at 50 ppm. CDI. Remade to proper concentration.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Handsink near dish machine blocked by out-of-order milk cooler being stored away. CDI. Milk cooler moved.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P - Observed fish sticks hot held in warmer between 128-131 degrees F. CDI, fish sticks relocated to reheat.

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

4-501.114 (C)(2) Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed quat sanitizer at less than 100 ppm used to sanitizer prep tables. CDI - PIC refilled with correct concentration of quat sanitizer. -1.5-

5-205.15 Maintain a plumbing system in good repair. Observed leak at hose reel when in the OFF position leaking on top of paper towel dispenser. Observed foot pedal extremely slow rising to the OFF position. -0-

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 standing water pooling under pre-rinse of dish machine. -0-

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P - Observed a tray of burgers holding at 113F. CDI - burgers were reheated to at least 165F; see temperature chart.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. - Observed an employee with a long beard working with food without a beard guard.

3-304.14(E) Store sanitizer containers used for wet wiping cloths off the floor. - Observed a sanitizer bucket stored on the floor. CDI - bucket was placed on a milk crate.

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 while covered with lids. CDI - lids were opened and the salads were placed in the freezer to cool; see temperature chart.

3-304.14(E) Store sanitizer containers used for wet wiping cloths off the floor. - Observed a sanitizer bucket stored on the floor. CDI - bucket was placed on a shelf under a prep table.

General comment 4-501.11 Maintain equipment in good repair. - Observed split gaskets on both bottom doors of the reach in cooler on the serving line. Replace gaskets.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Clean minor dark build up from walk in cooler door gasket.

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

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Damp wiping cloth stored on shelf in walk in cooler. CDI - Relocated to sanitizing solution.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Chicken nuggets holding below 135F on steam line. CDI - Nuggets placed on TPHC based on discussion with PIC and documentation of reheat time and temp.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Clean minor dust and debris from tops of ovens.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Couple of wet wiping cloths stored on prep table. CDI - Relocated to sanitizing solution. Repeat violation.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Top lids are broken on dumpsters. Repair or replace dumpsters. 5-501.115 Discard items and litter stored in the waste areas and enclosures as they are not necessary to operation and maintenance. Cardboard dumpster has been placed unevely against the corner of the dumpster area, creating an unaccessible area where boxes and trash accumulating. Repeats violations will result in point deductions.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Plastic disposable cup and hair pin stored in handsink. CDI - Both discarded.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Sanitizer in bucket at serving line testing at 100ppm quat. CDI - Refilled at correct strength.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Clean dark residue from shelf in walk in cooler.

2-103.11(M) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure. -PF PIC was not knowledgable of employee health policy and did not produce documented policy. CDI- PIC will become more familiar with EHP.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P observed sanitizer in 3 compartment sink testing at 100ppm. CDI by refilling and testing at 200ppm. 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf observed dried food residue on can opener blades x2. CDI by wash, rinse, and sanitize.

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 off of temperature control at front counter and no time recorded on TPHC dry erase board. CDI by recording time on board.

5-501.13 Receptacles - observed damaged lids on garbage dumpster. REPEAT VIOLATION. 5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. observed open doors and lids on garbage dumpster.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed lid on dumpster on the left broken in half. Repair. -0-

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 buildup on the vent in the dish room. CDI - Employee cleaning the ceiling during the inspection. -1- REPEAT

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

4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed single service trays stored on floor.

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.

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed employee beverages stored on top of milk cooler. CDI removed and stored below table tops.

5-202.12 Provide at least 100F water at handsinks.-Pf Observed hot water at handwash sinks ony reaching 80.6F. VR visit required within 10 days to verify compliance.

at 4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed microbial build-up in ice machine on ice deflector. 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed heavy buid-up of white residue (lime build-up) on blue serving trays. CDI- PIC will use foam single service trays until blue serving trays are in clean/safe condition. PIC will de-lime trays. VR visit will be made within 10 days to verify compliance.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed dumpster door open. 5-501.115 Discard items and litter stored in the waste areas and enclosures as they are not necessary to operation and maintenance. Observed trash on the ground around garbage dumpster. Trash under wooden walkway between dumpsters.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed chicken nuggets on service line stored < 135F. Chicken will be served within next 10 minutes. CDI- Discussed portion sizes on pans with PIC and not removing pan from warmer until food is ready to be served.

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 with date of 12-10. PIC must correct daily. CDI marked for 12-15.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed build-up on ice deflector in ice machine. CDI by cleaning ice machine. Observed dried food debris on can opener. CDI by cleaning can opener. Observed sticker residue on plastic pans stored as clean. CDI by cleaning pans. 4-501.114 Maintain sanitizer at correct concentrations. -P Observed wiping cloths stored in QA sanitizer testing 0ppm. CDI by refilling and test at 200 ppm.

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 times recorded on TPHC board. CDI by recording times for the day.

& he 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 debris behind light shields on light fixtures. Observed dust build-up on ceiling around HVAC vents.

6-303.11 Intensity-Lighting - C Observed light out in warewashing room.

6-201.11 Floors, Walls and Ceilings-Cleanability - C: Clean floor under storage racks in storage room. Clean ceilings where needed. 6-501.11 Repairing-Premises, Structures, Attachments, and Fixtures-Methods - C: Replace burned out light in dish room and storage room.

6-305.11 Designation-Dressing Areas and Lockers: Keep all employee food stored seperated from food for school.

6-201.13 Floor and Wall Junctures, Coved, and Enclosed or Sealed - C: Regrout floor tiles in front of ice machine. 6-201.11 Floors, Walls and Ceilings-Cleanability - C: Clean ceiling tiles and HVAC cents throughout kitchen. 6-501.11 Repairing-Premises, Structures, Attachments, and Fixtures-Methods - C: Replace burned out light bulbs where needed.

6-201.11 Floors, Walls and Ceilings-Cleanability - C: Clean floor drains under prep sinks and under Groen cooking equipment. Trash and debris from spray washing floors evident. Clean ceiling inside walk in cooler and throughout kitchen area where needed.6-501.11 Repairing-Premises, Structures, Attachments, and Fixtures-Methods - C: Replace burned out lights in dish mackine room and storage room.

4-601.11 (B) and (C) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils - C: Clean big hanging fan and vent in dish machine room. Dust buildup.

4-602.11 Equipment Food-Contact Surfaces and Utensils-Frequency - P: Clean inside flap and walls of ice machine. Pink growth present. CDI- cleaned by manager during inspection.

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

3-602.11 Food Labels - PF: Food that is packaged in the facility must bea labels displaying ingredients/nutrition facts. CMS schools are currently working with the state to gain compliance.

6-501.11 Repairing-Premises, Structures, Attachments, and Fixtures-Methods - C: Replace burned out light bulbs in storage room.

5-205.11 Using a Handwashing Sink-Operation and Maintenance The handsink in the dishroom was found to be very hard to operate via the foot pedals. Repair the pedals and ensure that hot and cold water are available to the handsink. The hot water must be at least 100F. -CDI The manager showed that the foot pedals do work, they simply require a great deal of pressure to activate. Resolve this issue such that the pedals require less force to use.

3-602.11 Food Labels Observed facility to have items that require food labeling under the NC Health Code. -CDI CMS is in the process of resolving this issued for the schools by varience or other means.

3-304.14 Wiping Cloths, Use Limitation In-use wiping cloths shall be stored in containers with proper sanitizer. The sanitizer buckets shall be full of sanitizer at proper strength. Observed some buckets to have towels in them, but no sanitizer at the time. Observed 1 bucket to have soap and water, not sanitizer.

. 6-403.11 Designated Areas-Employee Accommodations for eating / drinking/smoking Observed improperly stored personal drink. Keep personal food, drink, and other items properly stored in the designated areas.