SELWYN ELEMENTARY LUNCHROOM

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wiping cloths holding in sanitizer with solution below 200ppm quat during inspection. CDI - Sanitizer replaced with solution at proper concentration. 0.5 pts.

7-204.11 Provide sanitizer at correct concentrations, diluting as required.-P Observed in use sanitizer at three compartment sink holding above 500ppm quat during inspection. CDI - Sanitizer drained and remade at correct concentration. All dishes cleaned in incorrectly dosed sanitizer rewashed. 1 pt.

5-205.15 Maintain a plumbing system in good repair. Observed drains in sanitizer compartment of three comp sink slowly leaking, rendering sink unable to retain ample sanitizer for longer than 90 minutes. Observed grey water pipe disconnected and dispensing grey water onto the floor. CDI - Maintenance on site during inspection for repair. 0 pts.

3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P. Observed food employee pick items up off floor then proceed to handle food items without changing gloves. CDI: Food employee changed gloves and washed hands.

3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. Observed unwashed tomatoes stored over RTE lettuce. -CDI- PIC corrected storage order. **REPEAT** -1.5- For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

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 no time stamp for hummus bags (contain cheese sticks) being held on TPHC. -CDI- PIC properly labeled items. **REPEAT** -3-

3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. Observed unwashed tomatoes stored over RTE carrots in WIC. -CDI- PIC corrected storage order. -0- For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

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 no time stamps for yogurt bags being held on TPHC. -CDI- PIC properly time stamped items. -1.5-

5-205.15 Maintain a plumbing system in good repair. Observed faucet leak at 3-comp sink. -0-

2-301.12 (A),(B) Wash hands for at least 20 seconds. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 10 to 15 seconds, rinse, and immediately follow the cleaning procedure with thorough hand drying method (ex. Disposable Paper Towel). -P- Observed food employee wash hands for less than 20 seconds. -CDI- EHS educated PIC on proper handwashing procedure and PIC instructed food employee to rewash hands and food employee rewashed hands. -2- For more information on handwashing, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training video at the following web link, https://youtu.be/BH6CLGrH10M .

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Cart blocking access to handsink near dish pit. CDI - Cart moved.

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 Cooked meatballs cooling in WIC with silan wrap over product. CDI - Unwrapped. 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 .

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf - Observed 1 bottle of bleach not labeled. CDI, container labeled.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed quart sanitizer buckets testing below 200ppm quat. CDI, buckets refilled to required concentration. Repeat.

5-202.12 Provide at least 100F water at handsinks. Observed hot water only reachin 63 degrees F at several hand washing sinks. 5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. - Observed employee use hand washing sink to fill cup of water.

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 1 bag of mozzarella cheese with date of preparation of 1/31. CDI, employee voluntarily discarded cheese. 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 Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed 1 sanitizer bucket testing below 200ppm quart sanitizer.

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 items held on TPHC not updated for today when foods were removed from refrigeration as procedure state. Old time remained on board. CDI, TPHC board updated to reflect time when food was removed from refrigeration as procedures state.

4-501.11 Maintain equipment in good repair. Observed high temperature dish machine reaching required temperature as registered on disk and lollipop thermometer but gauges not moving for wash and rinse temperature. Rinse temperature gauge remained at 110 degrees F. Calibrate. Observed door off hot box not completely closing due to possible door hinge issue. Observed gasket / seal in need of replacement on top of dish machine. Observed 2 lights flickering and out under hood ventilation system.

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 burgers and fries hot holding below 135F in hot box (see temperature chart). Per PIC, food items had been in warmer for less than 2 hours. - CDI - PIC increased temperature of hot box and voluntarily discarded leftover burgers after lunch.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -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 milk cooler holding milk above 41F (see temperature chart). PIC moved remaining milk to WIC after lunch ended. PIC stated milk will be stored in WIC except during serving times until milk cooler has been repaired. - VR - Verification required within 3 days to ensure milk cooler functioning properly.

4-501.11 Maintain equipment in good repair. - Observed nonfunctional milk cooler in facility. Repair, replace, or remove milk cooler. PIC stated work order has been placed for cooler.

6-501.112 Remove dead or trapped birds, insects, rodents, and other pests.-C Observed dead insects in panels for ceiling lights near each entrance to kitchen. PIC will place service call for maintenance to remove the dead pests. -0 points Note: Pests in dry storage room have been removed.

6-501.114 Discard items and litter stored on the premises as they are not necessary to operation and maintenance. Observed hot hold cabinet in disrepair and no longer used at the establishment. Cabinet has been placed near door to dumpster with an email from Maria Alion, which states the cabinet will be scheduled for pick up as soon as possible and there are other schools on a list for pick up. -0.5 points

2-501.11 A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. -Pf For more information please visit: http://meck.co/FoodSafety Observed establishment without detailed written procedures for responding to a vomiting or diarrheal event. Establishment did have posted an educational poster about proper clean-up during vomiting and diarrhea events. CDI-EHS discussed the requirement of having written procedures and emailed PIC thew state’s example written procedure. EHS recommended to PIC that they review the document with all employees and purchase or make a clean-up kit. Maintain written procedures in establishment for employee and inspector review.

6-501.112 Remove dead or trapped birds, insects, rodents, and other pests. Observed dead American cockroaches in dry storage room on the floor and in traps.

4-302.13(B)ProvideanapprovedMax/Minthermometerfortestingsanitizingtemperaturesinhotwaterwarewashingmachines.The thermometer must be readily accessible. -Pf Establishment uses hot water as the sanitization method in their mechanical warewashing operation and they do not have an irreversible registering temperature indicator. CDI- EHS explained the new rule requirement and educated PIC on appropriate equipment that they must provide in order to comply. Recommended testing methods include temperature labels or maximum registering thermometer/plate.

6-501.114 Discard items and litter stored on the premises as they are not necessary to operation and maintenance. Observed hot hold cabinet in disrepair and no longer used at the establishment. Remove all unnecessary items from establishment. EHS and PIC verbally discussed the repair or removal of this same item during the last inspection.

5-501.16 Provide waste bins in required areas including at handwash sinks. Observed no waste bin at warewashing area handwash sink. 5-501.114 Ensure drain plug on dumpsters, waste containers is in place. Outside left dumpster observed without a drain plug. Install drain plug.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Sandwhiches on counter recorded above 41F (see chart). CDI - Cooled down in WIC

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed carrots holding below 135F (see chart). CDI- Placed on TPHC. Do not prep all individual food boxes at once as that allows temp. To drop.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed two dead insects; one under dry storage shelf, one on floor near mop sink.

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 Individual salad containers were cooling with lid fastened on, preventing cold air to cool product down. CDI- Lid opened to allow cold air to cool down.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed caesar salad in reach in cooler at line at 47F. Observed chocolate milk in milk cooler at 44F (due to being pushed to the front of the cooler where air temperature rises). CDI. The caesar salads were pulled and placed into the walk in cooler to cool properly to 41F until equipment is repaired. Chocolate milk was moved to the back of the milk cooler so that it is surrounded by cooler air. Suggestion to PIC to maintain milk cartons pushed as close to the back as possible where they are surrounded by cooler air.

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 chef salad and caesar salad not properly marked on white board per TPHC procedures. Maintain correct times on board as soon as product is placed out of cold holding equipment. CDI. Employee placed the time in which the salads were placed out.

4-501.11 Maintain equipment in good repair. COMMENT: Ensure the reach in cooler at the line is holding proper temperatures. Ambient temperature noted at 41F. In order to maintain product at 41F or below, the ambient temperature of the cooler needs to be maintained lower than 41F (preferably 36F or lower) as this cooler is opened and closed frequently.

5-501.114 Ensure drain plug on dumpsters, waste containers is in place. COMMENT: No drain plug on red dumpster. PIC has placed a work order and the drain plug is en route.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf COMMENT: Observed cut melon and small portion of cheese without date mark from friday. CDI (corrected during inspection). The PIC (person in charge) immediately date marked the foods with friday's date.

4-501.114 Manual and Mechanical Warewashing Equipment, Chemical Sanitization-Temperature, pH, Concentration and Hardness - P No quaternary ammonia sanitizer in red wiping cloth bucket near prep sink to measure during inspection (0PPM). Wiping cloths in the bucket were wet and are considered in use as conversation with employee who stated the wiping cloth was used to wipe sink. Maintain sanitizer at correct concentrations when being used to sanitize; red sanitizer buckets with wiping cloths shall be maintained between 200-400 PPM of quaternary ammonia or as stated on chemical container. CDI. The PIC made sanitizer for the red sanitizing bucket.

6-202.15 Outer Openings, Protected - C COMMENT: Observed gap between the back door and the floor in the kitchen. Protect outer openings of establishment from insect or rodent entry. Provide an effective seal/door sweep at the back door. PIC to place work order.

3-304.14 Wiping Cloths, Use Limitation - C Observed in-use wiping cloths in red sanitizer bucket wet without sanitizer solution. PIC stated employee was not using the wiping cloths but upon conversation with employee, it was stated that sink was wiped with wiping cloths. Ensure that wiping cloths that are in use for wiping counters are maintained in appropriate sanitizing solution.

6-501.12 Cleaning, Frequency and Restrictions - C COMMENT: Observed dust debris buildup on the ceiling tile and vent above the dish machine. PIC to clean. 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.

3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P Observed unwashed tomatoes, grape tomatoes, cucumbers and carrots being stored above RTE hot dogs and bbq chicken. CD PIC relocated items to top shelf. Reviewed with PIC storage order that is hanging out of walk in cooler. Make sure to follow storage order.

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed food employee wearing a watch while performing food preparation. Make sure to remove when preparing food.

GENERAL COMMENT: 6-303.11 Intensity-Lighting - C Lighting shall be at least 10 foot candles in dry food storage, above the floor, walk in refrigeration units, and other areas required for cleaning. Observed light out in dry storage causing lighting to be less than 10 foot candles in certain areas. PIC stated that work order has been in place. Will make sure to ensure that has been repaired next inspection.

2-401.11 Eating, Drinking, or Using Tobacco - C An employee shall eat, drink or use any form of tobacco only in designated area where the contamination of exposed food, clean equipment, utensils, linens, single service and other items need protection can not result. At time of inspection observed food employee chewing gum while serving on the line. CDI Food employee discarded gum and washed hands.

2-301.14 Wash hands after handling soiled equipment or utensils and before food preparation, handling clean equipment and utensils and unwrapped single-use/single-service articles. -P Observed food employee working at ware washing handling soiled then proceed to the line to grab food products for children without washing hands. CDI Food employee stopped and directed to wash hands. 2-301.14 Wash hands after activities that contaminate them. -P Observed food employee touching face several times while on the line and at ware washing. CDI PIC will follow up with food employee and training.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed yogurt parfait (made in house) cold holding on breakfast line above 45 degrees. PIC stated intention is to keep product cold below 45 degrees and reuse for lunch. CDI Due to product above 45 degrees, was discarded. PIC will use TPHC in the future.

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 bag of mozzarella dated for 3/20/18. CDI PIC discarded. Observed bag of spinach used yesterday for lunch without a date marking; PIC stated would not use until Friday. CDI PIC was certain item was open day prior due to offering on menu, due to this PIC able to date mark product.

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 comingling with cans not dented. CDI PIC removed can and moved to bottom shelf; designated shelf for dented product.

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

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 debris build up on floor of walk in freezer.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed one container with slight debris build up stored in dry storage. PIC stated that the container is not used. CDI by voluntary disposal.

4-501.11 Maintain equipment in good repair. Observed warming cabinet that is not operational and slight chipping of paint on grate in bottom of milk cooler.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed dumpster with no lid.

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 slight debris build up on floor of walk in freezer.

4-602.11 Clean the equipment and utensils used with TCS foods as required to avoid contamination. -P Observed slight debris build up on stand mixer. PIC stated the equipment is not used. CDI by recleaning.

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 salsa dated 3-27 in walk in cooler. CDI by voluntary disposal. 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 BBQ and pasta prepped today with the date 1-18. CDI by correcting date labels.

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 containers of ceasar and taco salads that were not dated from the ady before. CDI items dated.

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 lettuce that was cooling in a covered plastic container. CDI item uncovered to vent.

3-304.14 Wiping Cloths, Use Limitation - C Maintain sanitizer buckets at proper concentrations. Observed one quat sanitizer bucket with 0ppm quat concentration.

4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed residue accumulation on the inside walls of the ice machine.

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 one opened container of hummus not dated. CDI- datemark added to product.

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 stored on the serving line using TPHC placed back into the walk in cooler after service. CDI- salads were discarded.

4-501.11 Maintain equipment in good repair. Observed a non-functioning PSI pressure gauge on the hot water sanitizing dish machine.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Handsink in dish area blocked by rolling cart. Cart relocated to allow access to handsink.

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

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Build up on back of cold water handle at handsink #1. Clean.

6-303.11(A) - Light intensity shall be at least 10 foot candles in dry storage areas. Observed one light panel not functioning. Repair.

3-101.11 P Food shall be safe for consumption, unadulterated and honestly presented. Observed hot dogs in the walk in cooler with mold growth on them. CDI- product discarded.

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 salsa in the walk in cooler not dated, an opened container of hummus in the walk in cooler without a datemark, an opened package of deli meat without a datemark on it, and an opened package of hot dogs without a datemark on them. CDI- foods were dated or discarded.

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 cracked and bowing tiles on the floor near the steamers. PIC said the floor is scheduled to be repaired over Thanksgiving break.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed one ice cream scoop with debris accumulation on it stored clean. CDI- Item set aside for recleaning.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed mold growth on the gasket of the walk in cooler.

2-101.11 PIC shall be present during all hours of operation.-PF Observed no staff present with food safety certification.

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 log filled out for 5/1/15. CDI- erased to be filled when TPHC starts today

.4-502.13 Single-use and single-service articles may not be reused. Observed single service trays on floor in dry storage room.

6-301.12 Provide paper towels or approved alternative at each handsink.Observed two hand sinks with empty towel dispensers. CDI- restocked

4-601.11(A) Equipment food contact surfaces shall be clean to sight and touch. Observed multiple food trays stored as clean with slight debris. CDI- removed to clean

3-501.17 Date mark all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. Observed salads left in refrigeration from friday not date marked. CDI- discarded; not policy to hold over

3-304.12 Store utensils in a clean, dry place, in food with handles out, in 135F or greater water or in running water which quickly moves food particles to the drain. Observed clean scoop handle down in rice on line. CDI- removed ; Instruction provided

3-501.15 Cool TCS foods using approved and effective Cooling Methods - PF Observed salads cooling in closed plastic containers in walk in cooler. CDI- placed on TPHC today; cooling procedure changed to open clam shells

4-502.11 (B) Food and Ambient water temperature measuring devices shall be maintained in Good Repair and Calibration - PF Observed rinse guage on dish machine and one digital thermometer not in calibration. VR

3-501.16 (A)(1) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold HoldingFacility shall ensure all hot time/temperature control for safety foods (TCS) are maintained 135F or above. Observed one pan of pasta at 120 F. CDI- reheated to 194 F.

3-602.11 Food Labels All packaged foods available to the public to access without assistance shall meet FDA labeling requirements. CDI- The CMSS is currently working with MCHD to address and resolve this violation school system wideand will not be assessed points at this time.

6-501.111 Controlling Pests Premises shall be maintained free of pests. Observed dead mature german cockroach in trap in dry storage room.

4-501.19 Manual Warewashing Equipment, Wash Solution Temperature Temperature of wash solution in a manual washing equipment shall be maintained at 110 F. Observed active washing with wash temperature solution at 89 F and no intent by staff to complete process by running through high temperature wash/sanitize machine. Observed 110 F temperature written on wall. CDI- utensils sent through high temp machine.

3-602.11 Food Labels - PF. Packaged self-service foods shall be properly labeled. Observed packaged salads and wrapped cookies offered for self-service without complete labels. CDI - State is working with school system to ensure proper. timely, and complete labeling or other acceptable arrangement.

3-501.17 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Date Marking. When freezing foods which require date marking, mark date prepared in addition to date frozen, even if the same date, for clarity. Observed frozen turkey dated 9-5-13. PIC stated turkey was prepared and frozen on the same date.3-501.18 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Disposition. When allowed time for holding has elasped, be sure to discard date marked food. Observed opened bag of spinach. Bag was dated 8-21. Today's date is 9-13. PIC was uncertain about who opened bag and exactly when. No other items like this were found. CDI - bag discarded. Discussed date marking with PIC.

3-602.11 Food Labels. Packaged self-service foods shall be properly labeled. Observed packaged salads, vegetables, etc offered for self-service without proper labeling. CDI - State is working with school system to ensure proper, timely, and complete labeling or other acceptable arrangement.

6-501.111 Controlling Pests. Maintain premises free of pests. Observed one dead roach under shelving in food storage room. PIC removed.