OAKLAWN LANGUAGE ACADEMY LUNCHROOM

4-703.11(B) After being cleaned in a mechanical dish machine, equipment food-contact surfaces and utensils shall be sanitized in the dish machine by achieving a utensil surface temperature of 160F as measured by a max/min thermometer.-P. Observed dish machine reading below 160F on EHS thermoplate. PIC provided high temp thin probe thermometer used to test dish machine that read at 166F. While running high temp thermometers through unit EHS observed temperature gauge reading close to 190F. EHS recommends PIC place work order to assess fixtures in case they are blocked or clogged. CDI-PIC to wash dishes in dish machine and sanitize dishes in quat solution at 3-comp sink. Establishment does not use multi-use lunch trays. *REPEAT* EHS will follow up with establishment to assess dish machine. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training video at the following weblink: Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 .

4-501.11 Maintain equipment in good repair. Repair gasket for hot box on serving line side.

4-703.11(B) After being cleaned in a mechanical dish machine, equipment food-contact surfaces and utensils shall be sanitized in the dish machine by achieving a utensil surface temperature of 160F as measured by a max/min thermometer.-P. Observed dish machine reading below 160F on EHS thermoplate. PIC provided high temp thin probe thermometer used to test dish machine that read at 163F. While running high temp thermometers through unit EHS observed temperature gauge reading close to 190F. EHS recommends PIC place work order to assess fixtures in case they are blocked or clogged. CDI- PIC to wash dishes in dish machine and sanitize dishes in quat solution at 3-comp sink. Establishment does not use multi-use lunch trays. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training video at the following weblink: Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 .

3-101.11 Food shall be safe for consumption, unadulterated and honestly presented. -P Observed Three boxes in WIC of adulterated oranges not yet sliced. CDI - PIC voluntarily discarded all three boxes.

4-501.11 Maintain equipment in good repair. Observed not in-use double decker steamer/oven. PIC states they are waiting for parts.

4-501.110. Maintain the wash solution temperature in mechanical warewashing equipment used to sanitize in accordance with the NC Food Code.- Pf. Observed wash solution in dish machine at 152.5F. Needs to be repaired. Visit will be done in 10 days to check. The solution.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed a soiled utensil in drawer stored with clean utensils. CDI- PIC relocated to dish washing area for cleaning.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed doors to both dumpsters open. Suggest to keep dumpsters close.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed burger patty items on a wheel rack that had overheated above 41F while the rack was being used to place corndogs on sheet pans for thawing. EHS recommends that any food product not being actively used is left in the walk in cooler instead of leaving items on the wheel rack. Items had cooled down to 41F by end of inspection.

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 several small salad containers that had been left inside a reach in cooler overnight without any date marking. PIC stated that they would be used for today's lunch. Items held for more than 24 hours must be dated with the day of preparation. EHS allowed PIC to datemark the salad tray.

6-404.11 Designate a separate area for items that are not for use and are being held for credit, such as dented cans or recalled products. -Pf Observed a single dented can of apple sauce present in the dry storage area, item was immediately discarded by PIC.

4-203.12 Ambient air and water thermometers shall be accurate.-Pf. Digital thermometer in checked in ice water reading at 28F and inspector's thermometer at 35F. Thermometer was checked again and PIC Angela Watson observed. Thermometer more than 6 degree's off in calibration. PIC advised that thermometer was new and was calibrated on last Friday. CDI- PIC had employee to calibrate thermometer.

3-304.14(E) Store sanitizer containers used for wet wiping cloths off the floor. One bucket of sanitizer stored on floor with wiping cloth in it. All other sanitizer buckets stored correctly. Store off the floor.

3-302.11(A)(4) Protect food in storage using covered containers, intact wrappings, or packaging. Observed one pan of frozen ground beef in walk in freezer stored uncovered. CDI- Pan covered.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed wet in-use wiping cloths stored in water, not in sanitizer. CDI- Sanitizer bucket made to proper strength for wiping towels.

7-204.11 Provide sanitizer at correct concentrations, diluting as required.-P Observed quat sanitizer at 3 comp sink reading above 400 ppm, appears test strips were in-accurate. CDI- Quat sanitizer diluted to proper strength 200-400 ppm.

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf Observed test strips reading approx 200 ppm lower than actual concentration observed from my newer test strips. CDI- PIC disposed of in-accurate test strips and provided newer, accurate quat test strips.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed pan of baked chicken 115-120 degrees on serving line for approx. 30 min since heated. CDI- Chicken reheated above 165 for proper hot holding.

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 diced chicken left over from yesterday in fridge not date marked. CDI- Chicken date marked. 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 diced chicken date marked in fridge for 9 days ago. date mark required foods are allowed a max 7 day shelf life. CDI- Chicken disposed of by PIC.

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 caeser salads set out with TILT/ TPHC but were not time labeld on TILT/ TPHC chart per approved procedures. Salads time marked on chart.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed bucket of soap water labeled as "soap water" but stored in a red sanitizer bucket printed for "sanitizer" which can lead to confusion. CDI- PIC will use black buckets that will be labeled "soap water"

6-501.19 Closing Toilet Room Doors - C Restroom doors need to self close. No self closing device on employee restroom door.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed can opener not used today left dirty. CDI- Can opener removed to be cleaned.

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 opened sliced ham in walk in cooler date marked for 10 days ago, Date mark required foods are allowed a 7day max shelf life. CDI- Ham disposed of.

3-501.13 Use approved thawing methods. Observed thawing turkey chubs in prep sink water, not under running water, CDI- Water turned on to help thaw turkey.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed one wet wiping cloth on table, not stored in sanitizer.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed pizza in warmer at 105F. CDI-pizza reheated to 191F.

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed containers of oils and spices not labeled as required. CDI-containers labeled at time of inspection.

~3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed hamburgers holding in warming units at 123F. CDI-hamburgers reheated to 166F as a corrective action.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed wiping cloths being stored insolution that was reading about 0 ppm QUAT per test strips, hanging by front line.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed soiled slicer stored as clean in dry goods room. CDI - PIC directed it to be cleaned and sanitized again. 4-501.114 Maintain sanitizer at correct concentrations. -P. Observed sanitizing basin at 3 comp sink held sanitizer measuring 100 ppm quat. CDI - adjusted up to 400 ppm quat, within acceptable range for product.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P. Observed cheeseburgers holding in hot box at 109F. CDI - all were reheated to 195F, hot box turned higher.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf. Observed two sanitizer buckets unlabeled. CDI - labeled properly.

6-501.112 - Remove trapped dead insects to prevent buildup. Observed a few dead insects above light shield in kitchen.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed sanitizer solution in buckets for wiping cloths measured under 100 ppm quat. CDI - adjusted to proper concentration. Also observed one damp wiping cloth on rolling cart rather than inside bucket of sanitizer.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed two personal drink bottles (one had been opened) stored in walk in cooler on shelf above a box of wrapped turkey.

3-501.17 Date mark/label all TCS foods that are ready to eat once opened or prepared and held more than 24 hours - observed sliced turkey in open packages with no date marked - CDI by marking date. 3-501.18 Discard the food requiring date labels once time/temperature window has expired - found mozzarella cheese labelled January 2015 still in refrigeration - if stored at 41F or less, discard at end of 7 days; if stored at temperature above 41F, but equal to or less than 45F, discard after 4 days. CDI by discarding mozzarella cheese.

3-501.19 Provide and follow written procedures for foods held using Time as a Public Health Control (TPHC). Observed Caesar salads on line w/o time being recorded that they were removed from temperature control - always mark time when items are pulled from refrigeration - CDI by recording time.

4-501.114 Manual and Mechanical Warewashing Equipment, Chemical Sanitization-Temperature, pH, Concentration and Hardness - P Warewashing equipment shall provide proper temperature to sanitize dishes. Observed high temperature dish machines not providing required temperatures. CDI, operator called maintenance to schedule repair and will be using single-service articles until dish machine repaired. 4-601.11 (A) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils - P - Food contact surfaces shall be cleaned to site and touch. Observed meat slicer soiled with dried food debris. CDI, operator relocated equipment for cleaning.

3-501.16 (A)(1) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding - P Potentially hazardous food shall be hot held at 135 degrees F or above. Observed hamburgers in hot box below 135 degrees F. CDI, operator reheated hamburger to proper temperature.

3-501.19 Time as a Public Health Control - P,PF General Comment: Follow proper procedures when using Time as a Public Health Control. Observed operators marking start time for TCS foods for Time as a Public Health Control and not following written procedures. CDI by instruction.

3-304.14 Wiping Cloths, Use Limitation - C Wet wiping cloths shall be stored in sanitizer in between uses. Observed several wet wiping cloths stored on prep surfaces in kitchen.

4-501.11 Good Repair and Proper Adjustment-Equipment - C Keep equipment in good repair. Observed high temperature dish machine not providing proper temperature to sanitize dishes. Repair. Observed ambient air temperature of a stand up refrigerator at 45 degrees F and temperature gauge on unit showing 35 degrees F. Ensure gauge is working properly.

5-501.15 Outside Receptacles - C - Provide tight fitting lid for outdoor dumpster. Observed outside receptacle with a bend lid.

5-202.12 Handwashing Sinks, Installation - PFProvide 100 degrees F hot water at handwashing sinks. Observed hot water below 100 degrees F at handwashing sink near dish machine and handwashing sink near office. Repeat.

3-501.16 (A)(2) and (B) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding - PPotentially hazardous food shall be cold held at 45 degrees F. Observed mozzerela sticks in 2 containers not under temperature control at serving line and at 53 degrees F. CDI, operator relocated cheese sticks to refrigerator to cool.

3-501.17 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Date Marking - PFDate mark potentially hazardous food that is ready to eat and held in establishment over 24 hours. Observed 1 container of cooked carrots that operator stated was prepared on Friday and 1 open bag of mozzerela cheese that food employees did not know when they opened the bag. CDI, operator voluntarily discarded foods.

3-501.13 Thawing - CGeneral Comment: Use proper methods to thaw food. Observed staff placing 2 large bags of spicy chicken to thaw and water not submerging product. Observed water coming out of faucet at 71 degrees F.

4-602.13 Nonfood Contact Surfaces - CGeneral Comment: Nonfood contact surfaces shall be free from accumulation of soil. Observed dust accumulating on top of ice machine.

5-202.12 Provide at least 100F water at handsinks.-Pf Observed hot water below 100 degrees F in boys and girls restroom. Verification required by 9/20.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -PObserved potatoe wedges hot held below 135 degrees F in hot box that operator stated she moved in there placing oven to cook. CDI by instruction, potatoe wedges relocated directly to oven.

4-501.11 Maintain equipment in good repair.Observed 1 split gasket on door of hot box behing front counter.

4-501.114 Manual and Mechanical Warewashing Equipment, Chemical Sanitization-Temperature, pH, Concentration and Hardness - PGeneral Comment: Provide sanitizer at proper concentration. Observed quat sanitizer below proper concentration in 1 sanitizer bucket. CDI, operator refilled bucket to proper concentration. Improvement made since previous inspection.

3-501.16 (A)(1) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding - PPotentially hazardous food shall be hot held at 135 degrees F or above. Observed container of mashed potatoes hot holding in hot box at 124 degrees F. CDI, operator reheated potatoes to proper temperature.

3-602.11 Food Labels - PFGeneral Comment: Food packaged on site and made from 2 or more ingredients shall be labeled according to LAW. Observed operator state that they package cookies, salads, and other foods on site for consumer grab and go. CDI by instruction. CMS working with the State and County on labeling requirements.

6-501.114 Maintaining Premises, Unnecessary Items and Litter - CGeneral Comment: Facility shall be free from unnecessary items such as equipment no longer used. Observed 2 Blakeslee Mixer units that operator stated was not used and is scheduled to be removed from facility.

5-202.12 Handwashing Sinks, InstallationGeneral Comment: Self closing and metered faucets shall provide a continuous flow of water for at least 15 seconds. Observed handsink on right hand side of girls bathroom not providing a flow of at least 15 seconds. CDI by instruction.

4-501.114 Manual and Mechanical Warewashing Equipment, Chemical Sanitization-Temperature, pH, Concentration and HardnessProvide sanitizer at proper concentration. Observd quat sanitizer low at 3 compartment sink. CDI, operator refilled sink to proper concentration.

3-501.16 (A)(2) and (B) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding General Comment: Potentially hazardous food shall be cold held at 45 degrees F or below. Observed mozzerela cheese stick cold holding on prep line at 54 degrees F. CDI, operator relocated cheese sticks to walk-in cooler to rapidly cool.

3-501.17 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Date MarkingGeneral Comment: Date mark potentially hazardous food that is ready to eat and held in establishment over 24 hours. Observed 1 open bag of mozzerela cheese not date marked in walk-in cooler. CDI, operator discarded mozzerela cheese. Improvement made since previous inspection.

3-602.11 Food Labels General Comment: Maintain proper labeling. Observed grab-and-go salads not labeled- MCHD is having meetings with CMS to determine labeling requirements. CDI by instruction.

2-402.11 Effectiveness-Hair RestraintsFood employees shall wear hair restraints. Observed food employee not wearing a hair restraint.

4-904.11 Kitchenware and Tableware-Preventing ContaminationGeneral Comment: Single service intended for food or lip contact shall be furnished for consumer self-service with original wrapper intact or from an approved dispenser. Observed ice not monitored and single-service cups that operator stated was for teacher self service not properly stored. CDI by instruction, operator relocated ice and cups.

4-602.13 Nonfood Contact Surfaces Nonfood contact surfaces shall be free from accumulation of soil. Observed heavy dust buildup on top of ice machine.

Maintain proper date marking. Observed black bean soup in walk in cooler dated 9/18/13 and opened salsa in metal pan dated 8/30/13. Also observed spaghetti sauce in metal container undated- PIC dated this item. All foods held at 41F degrees or below must be discarded at 7 days and foods held 42-45F degrees must be discarded at 4 days. PIC discarded.

Maintain proper chemical storage. Observed bottle of hot shot cleaner stored in dry storage room on shelf with salt and pepper. PIC removed and took to chemical storage area.

General Comment- Maintain proper labeling. Observed salads- grab and go, not labeled- MCHD is having meetings with CMS to determine how to proceed with labeling.General Comment

General Comment- Observed some mold build up along the wall in the dish area where the pre-rinse is located. Remove caulking and re-seal.