OAKHURST STEAM ACADEMY LUNCH ROOM

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed low sanitizer concentration in sanitizing buckets. CDI- PIC refilled the buckets with fresh sanitizer.

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 walk in cooler while covered. PIC stated they should be propped open to accelerate cooling. CDI items opened and temperatures dropped quickly. Observed salads cooling in reach in unit. PIC stated items should only be stored in reach in at 41F and below and placed in walk in uncovered. CDI temperatures dropped immediately. 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 .

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed live roach fall from the wall and crawl on the floor near dish room in kitchen area. Roach appeared to be pregnant. PIC will have pest control come out to perform a treatment soon.

2-101.11 (A) PIC shall be present during all hours of operation. -PF Observed no PIC present at the start of inspection. EHS was informed that the kitchen manager was out sick. EHS asked several food employees if they were in charge of the kitchen for the day and all stated that they were not in charge. CDI- Ms. Juanita baker was called and arrived approximately 30 minutes into the inspection.

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Observed stand mixers blocking hand sink #3.CDI- PIC moved stand mixers so that they are not blocking the hand sink.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed several scoops stored as clean that had visible food debris on them. CDI- Items were moved to dish pit to be re-washed, rinsed, and sanitized. 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 .

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 that a facility did not have a functioning max/min thermometer for the hot water dish machine. The batteries in the thermometer were dead. PIC stated that batteries had been ordered. 10 DAY VR Required.

3-403.11 (C), (D) Reheat commercially processed, ready-to-eat food to 135F within 2 hours if food is to be hot held until service. -P- Observed tomato sauce reheated to a final temperature of 121F for hot holding. Food employee recorded temperature of 165F by stirring sauce. EHS informed food employee of proper methods for recording reheating temperature, by measuring the coldest part of the food in the center, without stirring. -CDI- Food employee reheated tomato sauce to 165F within 15 minutes. -zero-

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. -Observed wiping cloths in front of lunchroom stored in water, measuring at 0ppm sanitizer concentration.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed one live and one dead roach in the dish pit. Proper pest control measures must be taken to ensure the problem does not escalate.

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. Clean dust from fan covers and fan screens located in the corner ceilings of kitchen area.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed can opener blade with buildup on it. Can opener was located on edge of table near oven in kitchen area. CDI- can opener was removed and taken to the dish room to be properly cleaned. 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 .

6-501.112 Remove dead or trapped birds, insects, rodents, and other pests. Observed dead roaches present in traps under hand sink near serving lines. Remove traps with dead roaches or other insects from facility.

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. Replace missing ceiling tiles in ceiling in kitchen area. -zero-

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed one employee wearing a bracelet while preparing food. CDI- employee removed bracelet and washed hands. -zero-

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed dumpster lid was open at time of inspection.

6-303.11 Provide required lighting intensity. Replace burnt out light in fixture above ice machine. -zero-

4-202.11 Multiuse food contact surfaces shall be smooth, free of open seams, cracks, chips, pits, sharp internal angles, crevices and assembled to allow access to clean. -Pfizer. Observed two containers that had small cracks in them and can become no longer smooth. CDI- containers were discarded.

6-501.19. Except during cleaning and maintenance operations, toilet room doors as specified in 6-202.14 shall be kept clean. Observed rest room door not self-closing, and door for locker room was propped open. Provide self-closure on toilet room door.

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. Clean minimal dust from ceiling tiles in kitchen area. REPEAT (half points due to improvements).

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 screens and blades of fans in kitchen and dish room area. Observed stickers on exterior of clean container in kitchen area. REPEAT (half points due to improvements).

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. Clean dust from walls and ceiling tile near front counter. Clean dust from vent screens in ceiling near front counter.

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 lids on cups of shredded lettuce and diced tomatoes. CDI- Cups were uncovered and allowed to further chill.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed dust on screens and blades of fans in kitchen and dish room area. Observed sticker on exterior of clean container in 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. Clean dust from ceiling tile and vent screens in kitchen area.

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 chicken and rice said to be held on time with no written procedures produced. CDI- food is discarded after lunch which is 2 hour period.

7-101.11 Identifying Information, Prominence-Original Containers - PF: Observed Secure Sanitizer and Disinfectant being mixed as a sanitizer and checking out with 200 pm being labeled as disinfectant on bottles and sanitizer in red buckets. Be sure to label each working volume as to intended use. CDI discussion and advise to follow mixing instructions for intended use.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P: mixed vegetables in hotbox less than 135 F. CDI- vegetables reheated to above 165 F in steamer. No signature due to Covid-19 precautions.

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: Baked beans dated 10/30. CDI-voluntarily discarded.

4-501.11 Maintain equipment in good repair. Door gasket of walk-in cooler split.

4-501.112(A)(2) Provide a minimum of 180F rinse water for sanitization when using the dish machine. -Pf: Rinse water temperature not reaching 180F as determined by dial thermometer on machine. Inspector's temperature disc showed maximum temperature of 146F after cycle. Maintenance contacted.Return visit required.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P: Found lo mein and pasta below 135 F in holding. CDI- both items reheated to 182 F for holding.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P: Found hot dogs in holding cabinet 115 F. CDI- placed back into oven and brought up to 135F. REPEAT. CDI- hot dogs placed back into oven and brought up to 135 F.

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 employee briefly wash hands then recontaminate at faucets. CDI- PIC corrected and hands were re-washed.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P: Cheese sticks in hot box 104F. CDI-PIC voluntarily discarded.

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 significantly dented can of salsa on shelf with in-service cans. Designated area for storage of dented cans was occupied by in-service food. CDI- in-service food moved out of designated area and dented can placed in designated area.

6-301.11 Handwashing Cleanser, Availability - PF Observed one handwashing sink with empty soap dispenser. CDI - PIC refilled soap dispenser.

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 soap dispenser hanging off the wall in employee restroom.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P: Found mashed potatoes in hotbox below 135 F. CDI- potatoes placed back in steamer for reheating to above 165 F.

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: ?Found mozzarella cheese dated 10/24 in walk-in cooler. CDI- volintarily discarded.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Cloths in sanitizer bucket solution of less than 150 ppm quat.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf COMMENT: Observed small table w/covered employee ice bin in front of front line handsink. Handsinks shall be maintained so that it is accessible at all times for employee use. CDI (corrected during inspection). The PIC (person in charge) moved the table so there was more accessibility to front line handsink.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed raw shell eggs in the walk in cooler stored above RTE (ready-to-eat) cantaloupe. Ensure the ready to eat foods are stored above (separate) from raw animal products. CDI. The PIC immediately moved the raw shell eggs to the bottom shelf below cantaloupe.

6-501.114 Maintaining Premises, Unnecessary Items and Litter - C COMMENT: Remove any unnecessary equipment in the kitchen such as the ice dispenser near the front line and any mixers/choppers that are not necessary for the operation of the establishment. This will provide more storage space for the establishment. Maintain the premises free of items that are unnecessary to the operation or maintain such as equipment that is no longer used.

4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed somepink build-up in baffle on interior of ice machine.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Found damp cloth on prep table. Found one sanitizer bucket measuring 0 ppm quat.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf: Observed front line handsink used as a dump sink. Ice in sink. cDI- sink cleared.

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 : Found mozzarella cheese dated 1/10 in refrigerator. CDI- mozzarella voluntarily discarded.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf: Observed employee rinsing and wringing cloths in front line handsink. CDI- discussion with employee and PIC about handsink use.

3-202.15 Food packaging has be in good condition, intact and protect the food inside. Found acouple of dented cans of carrots on storage shelves. CDI- cans pulled from shelves.

4-602.11 Clean the equipment and utensils used with TCS foods as required to avoid contamination. -P: thermometer used without cleaning. Observed employee temp ham and cheese mini sandwiches without cleaning themometer. Only a paper towel dipped in sanitizer was used. Thermometer should be cleaned after each use by wash / rinse / sanitize process. Utilize 3-compartment sink.

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 : Found mozzarella cheese dated 8/31 in refrigerator. CDI- PIC voluntarily discarded.

4-501.11 Maintain equipment in good repair. Wall mounted metal receptacle next to toilet in staff restroom rusting and in disrepair. Remove from restroom. Covered receptacle already in place in restroom.

2-103.11(B) PIC shall ensure rules in the code for food safety and handling are met. Observed an unapproved person (student) entering the kitchen to get ice from ice machine without washing their hands. CDI: PIC had the unauthorized person removed and a staff member get the ice instead.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed three wiping cloth buckets in facility measuring less than 100 ppm quat sanitizer. REPEAT. CDI: PIC had each bucket changed out with sanitizer measuring greater than 200 ppm.

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 a missing ceiling tile in the dry storage room.

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 two employees re-contaminate hands after washing by turning off faucets without a barrier between hand and faucet. CDI- educational moment with staff to review how to wash hands.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed wiping cloths in sanitizer that measured 50 ppm and 100 ppm quaternary ammonium.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Found sanitizer solution in buckets 50 ppm, 100 ppm quat. Repeat.

4-501.14 Warewashing Equipment, Cleaning Frequency - C: Observed significant build-up on the tops of upper spray arms

* in 5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed dumpster door flipped open at loading dock. Repeat.

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 four side salads held from previous day in refrigerator that were not date marked. CDI- PIC discarded voluntarily based on CMS policy and procedure.

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Found saltandpeppershakersnot labeledin dry storage.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. : Observed sanitizer buckets holding wiping cloths with solution less than 200 ppm quat. 3-304.14(D) Maintain dry wiping cloths free of visible debris and soil. Maintain sanitizer containers for in-use cloths free of visible debris and soil. Found one dry, soiled wiping cloth hanging over prep sink.

4-501.11 Maintain equipment in good repair. Observed cracked top of holding bin in dry storage. Observed detaching gasket from door of holding unit.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed dumpster with lid flipped over, leaving dumpster uncovered with garbage inside.

6-501.19 Closing Toilet Room Doors - C Observed bathroom door that does not self-close. Install self-closing mechanism. -0-

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 missing ceiling tile near 2-comp sink. Install ceiling tile. -0-

6-303.11 Intensity-Lighting - C Observed low light at the back of the walk in freezer and cooler. Provide additional lighting so that rear areas are illuminated while speed racks and other items are being used inside units. -.5-

4-904.11 Display and handle single-use and single-service articles to prevent contamination. Observed utensils in dish room in container with food surface up instead of handle. Invert these. -0-

5-402.13 Maintain sanitary sewage system.-P Observed pipe not extended far enough to reach the floor drain. Water is splashing off side of drain cover and onto floor. Repair. -1-

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed door open on dumpsters upon arrival to school. Keep closed. -0- REPEAT

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 clam shell containers with salads tightly closed during cooling, at less than 5 minutes from start of TILT procedure. CDI - Items placed in walk in coolers and freezer to cool. -.5-

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed dumpster with broken lids in corral and doors open on both containers. -.5-

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 HVAC cover in dry storage room with dust buildup. Clean. -0-

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 grilled chicken in reach in cooler with discard date of 08/28/2015. CDI - PIC voluntarily discarded grilled chicken. -1.5-

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 board dated for August. This is the second day of September. CDI - PIC placed correct date on TPHC board. -1-

4-501.11 Maintain equipment in good repair. Observed pitted shelving in laundry area. Have shelving replaced or repaired. -0-

4-501.15 Operate a warewashing machine in accordance with data plate. Observed data plate stating final rinse pressure at 20 PSI, but pressure reaching 14 PSI per pressure gauge. PIC stated dishwasher was serviced yesterday. PIC submitted request to have machine service again to ensure 20 PSI on final rinse. -0-

.3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P: Found walk-in cooler items above 45 F. See temperature chart. CDI- discard all TCS foods.

4-501.11 Maintain equipment in good repair. Observed walk-in cooler holding above 45 F. Verification oof repair within 10 days.

3-501.18 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Disposition - P: Promptly dispose of TCS foods after the maximum holding time has elapsed. Found open milk container dated as opened 3/10/14. CDI- discussion and reminder that maximum holding time for opened packages of TCS foods is seven days, with date package opened as being DAY ONE. The maximum holding time for TCS foods shall not exceed the manufacturers USE By date.

7-203.11 Poisonous or Toxic Material Containers-Container Prohibitions - P: Sanitizing solutions shall not be stored in containers that previously held poisonous or toxic materials. Found glass / hard surface cleaner bottle containing sanitizer. CDI- discarded.

4-602.11 Equipment Food-Contact Surfaces and Utensils-Frequency - P: Keep all parts of ice machine clean. Observed build-up in grooves of ice machine baffle. CDI- call made for maintenance to service.

3-501.16 (A)(2) and (B) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding: Keep TCS foods cold at 45 F or below. Observed individual Glenview Farms non-dairy creamers at 67 F under no temperature control. Product box and label states to keep product refrigerated. CDI- quantity of food discarded. Do not set this product out with no temperature control. Temperature control must keep product 45 F or below.

3-501.18 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Disposition: Promptly discard any foods requiring date marking that exceed the seven day maximum holding time. Observed black beans in walk-in cooler date 8/26. Hummus dated 8/29. Both foods discarded.