MINT HILL MIDDLE SCHOOL LUNCHR

5-205.15 Maintain a plumbing system in good repair. Observed hand sink closest to the office with a leak on the faucet leading to water spraying onto the floor. Ensure that the handsink is repaired and maintained in good repair. Observed bathroom hand sink with similar leak. PIC Joshua stated that a work order has been placed for both sinks.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P- Observed Hot holding of chicken filet sandwiches in a HH cabinet between 117-120F. PIC stated they should not have been put in the HH cabinet on cold buns. The chicken sandwiches were removed from oven and added into the HH cabinet 30 minutes prior. EHS stated that the sandwiches could be reheated back up to 165F or discarded due to the time frame of being out of temperature. -CDI- PIC voluntarily discarded the chicken sandwiches. 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(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 several water pitchers with sticker residue present on the exterior non food contact portion of them. PIC stated that water pitchers are rarely used.

3-307.11 Protect food from contamination sources not specifically noted by the code. Observed ice condensation building up along pipe in the walk in freezer (under both condensation units) Ice is starting to build up on boxes of food and shelving. Remove the ice and relocate the food from under these pipes until repaired. PIC placed work order to have to repaired during the inspection

4-501.11 Maintain equipment in good repair. Observed ice condensation building up along pipe in the walk in freezer (under both condensation units) Repair, remove ice. Ice is starting to build up on boxes of food and shelving. Remove the ice and relocate the food from under these pipes until repaired. PIC placed work order to have to repaired during the inspection

6-101.11/6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Floors shall be non-absorbent in areas subject to moisture. Observed paint peeling along the wall near the mop sink. Repair/repaint. PIC placed work order during the inspection to have repaired.

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 two sheet trays of pre-cooked sausage biscuits with visible condensation inside the packages temping above 41F inside the WIC. PIC saw on temp log chart that these were place in the WIC to cool down at 8:40AM. EHS observed this at 12:45PM. PIC stated they usually utilize the WIF to cool these pre-wrapped packages down for whatever is leftover from breakfast, but food employee placed into the WIC instead by mistake. CDI: PIC voluntarily discarded, saying the product wouldn’t be tasty to serve next day anyways. 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 .

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed one metal pan with visible food debris stored in the clean dish rack. CDI: PIC removed pan and took it to the dish room to be properly washed/rinsed/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 .

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed one bucket of QUAT sanitizer at the serving line reading just barely at 50ppm. CDI: PIC dumped the bucket of sanitizer and refreshed with fresh QUAT sanitizer reading at 200ppm. **Note: All other sanitizer buckets were reading at proper concentrations.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41 F or less. - P. Observed yogurt bags and portioned caesar salads being maintained > 41 F in their respective cold holding units since 10:30 AM. Refer to temperature observation chart. Upon further investigation, it was determined that 1 of 2 units was malfunctioning. CDI - All TCS foods transferred to the walk-in freezer to cool down. PIC has placed an emergency work order for repairs to unit. -1.5- ***3 Day verification visit is required. 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.

3-501.18 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 green leaf lettuce held past 7 day requirement (10/9-10/15) in the walk-in cooler. CDI - PIC voluntarily discarded product. -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 Date Marking Food Safely https://youtu.be/BOPsSNUajYs.

6-501.112 Remove dead or trapped birds, insects, rodents, and other pests. Observed dead crawling insect inside reach-in refrigeration unit and sticky trap with dead pests in office. Remove. -0-

4-501.11 Maintain equipment in good repair. Observed 2 refrigeration units out of order. 1 of 2 not in use. Repair or replace. -0-

REPEAT VIOLATION: 5-501.110 Keep waste stored in receptacles so waste is inaccessible to insects and rodents. Observed waste accumulation on ground underneath and surrounding dumpster receptacles. -0.5-

3-501.16(A)(1) Maintain TCS foods in hot holding at 135 F or above. - P. Observed 2 pans of chicken sandwiches hot holding below 135 F. Refer to temperature observation chart. CDI - Products re-heated > 165 degrees F by PIC. -1.5- 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.

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 deep container full of LTP (lettuce, tomato & pickles) inside of the walk-in cooler cooling at a 1 degree change after 20 minutes. CDI - Product separated into smaller portions on sheet pans. Observed temperatures decrease towards < 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 Cooling Food Safely https://youtu.be/P6x8b1ZVOxU.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed in use wiping cloths at 0 P.P.M. quat solution. CDI - PIC discarded solution and refreshed with new sanitizer registering at 200 P.P.M. -0-

5-501.110 Keep waste stored in receptacles so waste is inaccessible to insects and rodents. Observed waste on ground underneath dumpster receptacle. -0-

7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. - P. Observed three bottles of hand sanitizer stored above single service food wraps on shelving in dry storage room. No physical evidence of contamination observed. CDI - PIC relocated chemicals to designated location. -1-

2-301.14 When to Wash - P. Observed non-kitchen employee enter kitchen and grab ice from ice machine without washing hands. Ice scooper came into contact with personal water cup. Individuals must properly wash hands prior to engaging in any kitchen activities. CDI by instruction. PIC relocated ice scooper to 3-compartment sink to be W/R/S. 2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. - P. Observed food employee wash hands and re-contaminate them on faucet handles. CDI - Employee coached and hands properly washed. -2-

6-301.11 Provide soap for handwashing at each handsink. - Pf. Observed no soap available at hand washing sink next to exterior door. Signage posted on soap dispenser states “Soap broke do not use”. CDI - Soap pump provided at this station. -0-

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. - P. Observed insufficient quaternary sanitizer concentration of < 100 P.P.M. at the 3-compartment sink. CDI - PIC discarded solution and remade new solution registering at 200 P.P.M. -0- 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.

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 no date marking on cooked hot dogs. CDI - PIC voluntarily discarded product. -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 Date Marking Food Safely https://youtu.be/BOPsSNUajYs.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed case of canned goods stored directly on the floor inside of dry storage room. REPEAT: 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 1x dented can of pizza sauce stored on prep counter with another intact can for facility use. CDI - PIC removed dented can to office. Points scaled back due to improvement from previous inspection. -1-

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed in use wiping cloths at 0 P.P.M. quat solution. -0-

3-304.12 (C) Store in-use utensils on a clean portion of the food preparation table or cooking equipment. The utensils and storage surface must be cleaned and sanitized every 4 hours. Observed food debris on spatula stored on hanging shelving. Employee present unable to verify when it was last used. CDI - Utensil relocated to 3-compartment sink and W/R/S. -0-

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 unprotected single use food trays stored inside of reach-in drawer at the line. Several trays found to have food debris. CDI - Utensils voluntarily discarded by PIC. -0.5-

4-501.11 Maintain equipment in good repair. Observed various refrigeration units out of order. Units not in use. Repair or replace. -0-

5-501.16 (C) Provide waste bins in required areas including at handwash sinks. Observed no waste bins available at 2x hand washing stations. -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 non-functional hand washing sink soap dispenser. PIC states that a work order has been submitted for repairs. 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 spilled milk on floor inside of walk-in cooler. Keep clean. -0-

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P. Observed 2 pans of hot dogs in hot box below 135F. CDI: One pan was reheated to 191F, the other one was voluntarily discarded. All other hot holding was correct. 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 .

REPEAT 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 cans being stored on shelving with cans for facility use. CDI: PIC placed items in separate area to be sent back.

REPEAT 5-205.15 Maintain a plumbing system in good repair. Observed faucet leaking at 3 compartment sink. PIC stated they have placed a repair ticket.

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 being stored on the shelf with other cans for use. CDI: PIC voluntarily discarded the item.

REPEAT 3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed in use wiping cloths at 50ppm quat.

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

4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed ice machine in need of cleaning.

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 hamburgers in hot cabinet below 135F. CDI: Hamburgers were reheated to above 165F.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed in use wiping cloths at 50 ppm quat. CDI: Sanitizer bucket was changed.

3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Observed no label on container of what PIC identified as sugar. CDI: Sugar labeled.

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf Observed test strips expired and not accurate per EHS test strips. VERIFICATION REQUIRED .

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed dumpster door open on cardboard dumpster. CDI: Door closed. REPEAT VIOLATION 5-501.114 Ensure drain plug on dumpsters, waste containers is in place. Observed missing drain plug on dumpster. CDI: PIC called dumpster company and they will be bringing a plug tomorrow.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed some build up on the gaskets of walk ins.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed missing lid on one dumpster. EHS advised PIC to call maintenance or dumpster provider for a new lid.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Hamburgers in warmer at 110F. CDI. Burgers put in oven to reheat before service.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Wet wiping cloth stored on counter by service line. CDI - Relocated to santizing solution.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Clean dust from fan near walk in cooler door; clean crumbs from sliding door tracks of reach in coolers on serving line.

3-101.11 P Food shall be safe for consumption, unadulterated and honestly presented. Observed what appeared to be a hair in one of the packaged salads. CDI- product was discarded.

4-904.11 Display and handle single-use and single-service articles to prevent contamination. Observed single-use trays stored on serving lines unprotected with food contact side upright.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed chicken patties being stored next to the oven on a speed rack while not in use. The chicken patties had temperatures from 50-61F. CDI- food was relocated to the walk in cooler.

3-306.11 Protect food on display using shields, packaging, or other effective means. -P Observed employees preparing several food trays at a time then placing them on top of the serving line unprotected. CDI- trays were removed from serving line.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed one pan of barbecue chicken hot holding below 135F on the serving line (see chart). CDI- food placed on TPHC board. Instructed PIC to discard if not served within 4 hours.

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 a reach in cooler with packaged salads cooling with closed lids between 52-55F. PIC indicated the salads were made approximately 1.5 hours earlier. CDI- salads were relocated to the walk in freezer for rapid cooling.

2-301.14 Wash hands after activities that contaminate them.-P Observed an employee drinking from travel mug without washing hands afterwards. CDI by instruction. Wash hands each time after eating or drinking.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed one pan of cooked onions hot holding below 135F (see chart). CDI- PIC reheated food to above 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 no times written on the TPHC board for foods that were being stored at room temperature. The date written on the TPHC board was 12/8/16. CDI- times were written, date was changed.

4-904.11 Display and handle single-use and single-service articles to prevent contamination. Observed single use trays and bowls stored food contact side up and uncovered along the serving lines.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Bugers in hot box holding below 135F. CDI - Reheated to 165F+.

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 Open bag of shedded mozzaella cheese in walk in cooler dated 9-18-16. CDI - Discarded.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Baked chicken holding below 135F. CDI - Placed on TPHC for today.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Build up of dust on black fans in kitchen. Clean.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. On wet wiping cloth stored on edge of three comp sink not in sanitizer. CDI - Placed in santizer.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Dust build up on black fans. Wipe clean.

4-601.11 (B) and (C) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils - C: Clean big black hanging fans. Dust.

5-202.12 Provide at least 100F water at handsinks.-Pf. Observed the handsink near the back exterior door reaching a final hot water temperature of 73F. VR- follow up required within 10 days. 5-202.12 Handwashing Sinks, Installation A self closing, slow closing or metering faucet shall provide a flow of water for at least 15 secs without the need to reactiviate. Observed the handsink near the walk in units to be providing a flow of water for only 4-6 seconds.

4-501.114 Maintain sanitizer at correct concentrations. -P Observed one spray bottle at 0ppm. CDI by discarding to re-fill at dispenser measuring 200ppm.

3-305.11 Food Storage-Preventing Contamination from the Premises - C. All foods shall be stored at least six inches off of the floor. Observed a box of frit-o-lay chips on the floor in the dry storage area. CDI.

6-403.11 Designated Areas-Employee Accommodations for eating / drinking/smoking - C. All employee foods shall be stored in a desinated area to prevent cross contamination. Observed employee foods being stored above consumer foods in the cold holding unit in the ktichen. CDI.

3-501.16 (A)(1) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding - P. Observed three state fair pancake wraps hot holding at 117F. CDI- state fair pancake wraps were voluntarily discarded.

3-501.17 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Date Marking - PF. Observed spaghetti sauce date marked 2/6/2014 and 2/10/2014. CDI-spagetti sauce was voluntarily discarded.

3-304.14 Wiping Cloths, Use Limitation - C. Observed a wet wiping cloth on the food prep table. CDI- wet wiping cloth was removed and placed in sanitizer.

All wet wiping cloths shall be stored in sanitizing solution between uses. Observed one wet wiping cloth on the food prep table in the kitchen. CDI- wet wiping cloth was placed in sanitizing bucket.