MARTIN LUTHER KING JR. MIDDLE SCHOOL

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Tray of chicken wings measured 113-140F on serving line in hot holding. TCS foods in hot holding shall measure at least 135F. CDI - PIC reheated chicken wings to above 165F. PIC will put chicken wings down in steam table in future. 0 pts. 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 .

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Sanitizer buckets measured 0 ppm quat. Wiping cloth buckets must be appropriate concentration sanitizer - 150-400 ppm for quat. REPEAT

3-302.15 Wash fruits and vegetables prior to use. Pears on serving line still had stickers on them. Fruits and vegetables must be washed thoroughly before use. Remove stickers during wash process. 0 pts.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Wiping cloth buckets measured 0 ppm quat. Quat sanitizer shall be 150-400 ppm.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Prep-packaged chicken sandwiches measured 90-110F in hot holding. TCS foods in hot holding shall measure at least 135F. CDI - PIC reheated sandwiches to above 165F. 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 .

5-103.11(B) Provide sufficient hot water to meet the peak hot water demands.-Pf Hot water only 105F at 3-compartment sink. PIC stated work is being done on boiler today causing water temperature to be low. VR - Verification required within 10 days that hot water is at least 110F.

4-502.11(B) Provide accurately calibrated thermometers. Pf. Observed dish machine thermometer not operating properly. VR needed 6-9-24. PIC emailed Karen Sullivan For information on how to properly calibrate a thermometer please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training video at the following weblink: https://youtu.be/IxXix712KkI

7-204.11 Provide sanitizer at correct concentrations, diluting as required.- P 1 spray bottle of sanitizer measured above 400 ppm. Quat sanitizers shall be 150-400 ppm. CDI - Bottle diluted to 200 ppm.

4-501.11 Maintain equipment in good repair. PIC is waiting for dish machine to be repaired and was not using it. Also, torn gasket on upright cooler. Continue using 3-compartment sink to sanitize utensils until dish machine has been serviced. 0 pts.

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 1 portion of turkey was prepared on 9-29 and had not yet been discarded. TCS ready-to-eat foods must be used or discarded within 7 days, with day 1 being the date of prep/date commercial package opened. CDI - PIC discarded turkey. 0 pts. 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 .

7-203.11 A container previously used to store poisonous or toxic materials may not be used to store, transport, or dispense food. Sanitizing solutions shall not be stored in or dispensed from containers previously containing other Poisonous or Toxic Materials. P Sanitizer observed in disinfectant spray bottle. Do not use chemical bottles to store sanitizer or other different chemicals. CDI - PIC discarded bottle. 0 pts.

3-307.11 Protect food from contamination sources not specifically noted by the code. Employee observed washing oranges, and then put oranges back into original box. Do not place washed produce or vegetables in original box. Place in clean container after washing.

5-205.15 Maintain a plumbing system in good repair. Water leaking from dish machine chemical tower and from underneath 3-compartment sink. Maintain plumbing fixtures in good repair. REPEAT

4-501.11 Maintain equipment in good repair. Observed some of the RI Hot holding units in disrepair. Needs to be fixed.

5-205.15 Maintain a plumbing system in good repair. Observed water leaks on the floor. Needs to be repaired.

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 burgers in line area, cold holding at temperatures above 41F. CDI. PIC voluntarily discarded.

4-204.115 Warewashing machines shall be equipped with a thermometer to indicate the temperature of the water in the wash, rinse, and final rinse areas. -Pf. Ware washing machine temperature gauge was observed to be in disrepair. Its reads 190F through out with or without water running through. CDI. PIC called for repair.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed one of the employees working with food without a hair cover. CDI. Employee wore one. REPEAT.

5-501.114 Drains in dumpsters and waste containers shall have drain plugs in place. Observed no drain plugs in one of the waste bins in the back. Needs to have some.

3-302.11 (A)(4) Except when the food is being cooled, store food in packages, covered containers, or wrappings. Observed open containers of M c and cheese in the WI cooler. CDI. PIC covered.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf For more information on date marking please visit: http://meck.co/FoodSafety. Observed Mc and cheese in the WI cooler without dates. CDI. PIC date marked. REPEAT. Improvement from last time.

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

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 chicken and veges from previous day without date marks. CDI. PIC date marked.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed in use wet wiping cloths in solution at concentration of 0ppm. CDI. PIC changed the solution.

3-701.11 Discarding or Reconditioning Unsafe, Adulterated, or Contaminated Food - P Observed a box of moldly tomatoes in the WIC. CDI-Food employee voluntarily discarded

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed beans and ground beef holding below 135F in the hotwell. PIC said they made it an hr ago and it will be served in an hr. Due to the amount of time EHS did not make them reheat. REPEAT. PIC did not sign due to Covid protocols

N/A NOTE: School is not cooking/ preparing any hot lunches or breakfasts. All meals with the exception of deli meat for sandwiches are prepared while frozen. Boxed lunches are kept in the walk in freezer until it is time to be shipped.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed metal cart stored in front of handsink in the dishwasher area.

3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P Observed unwashed produce over RTE pita bread and pickles. CDI-Explained produce items that come in a box and not bagged are unwashed and need to be stored below RTE items. PIC moved pita and pickles above tomatoes.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed hamburgers hot holding below 135F. CDI-PIC reheated burgers to 150F, not correct temp. Will put on temporary time for today, PIC added time stamp on TPHC board.

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 canned fruit cocktail with air in cans. CDI-PIC set aside to be voluntarily 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 ceiling tile in office area with water damage.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P - Observed sweet potato fries holding below 135F in the 2 hot hold cabinets. CDI - fries were combined and reheated to 179F.

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 and tomatoes cooling while covered with saran wrap in the reach in cooler on the serving line. CDI - explained proper cooling methods; items were placed in the freezer to rapidly cool.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf - Observed 2 carts blocking the hand sink by the dish machine. CDI - carts were removed.

General comment 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 front of the dish machine.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P - Observed multiple pans of burgers and sweet potato fries holding below 135F on the serving line. CDI - pans were removed and reheated to at least 165F; see temperature chart.

General comment 6-501.111 Keep the premises free of insects, rodents, and other pests. - Observed ants in the cafeteria office; contact pest management company to help.

4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed ice machine collecting black and pink debris on inside surfaces.

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 two pans of chili labeled 5/4/18. PIC stated chili had been in freezer until 5/29/18. CDI PIC labeled thaw date on chili.

6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Observed grout deeply gooved allowing standing water in dish room.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P observed baked potatoes stored on line steam table < 135F. CDI reheat to 165F. observed pasta noodles in warmer < 135F. CDI reheat to 165F.

4-501.11 Good Repair and Proper Adjustment-Equipment - C Ansul system has apparently discharged without being activated by fire event. PIC has contacted appropriate service tech for repair/visit. Visit from service tech expected today. Clean up of discharge had began prior to my arrival. Ansul cleanup procedures given to PIC and Area Supervisor Heidi Bodah (on site). PIC will contact me with update on repair progress as it occurs. Food prep areas close to hood system will not be used until system is repaired and properly operating. Utensils and food prep areas in close proximity to hood system will be cleaned according to Ansul cleanup procedures given to PIC. CMFD has been notified by A. Michelone.

4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. observed build-up on ice machine deflector. CDI by cleaning. REPEAT VIOLATION

4-501.112 Mechanical Warewashing Equipment, Hot Water Sanitization Temperatures - PF observed dish machine fail thermolabel test x3. observed max read on thermometer ran through machine to be 152F. Verification required within 10 days. PIC will continue use of single-service plates and plasticware forks , spoons. All other utensils will be sanitized by submersion in sink until dishmachine is properly hot water sanitizing. 4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. observed build-up on ice machine deflector.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. observed 1 wet wiping cloth stored on prep table.

Observed only freeze date on opened package of mozzarella. CDI - dated. 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 milk chest in middle serving area missing gasket. Observed finish on can opener bracket damaged in main kitchen. Observed gasket on warmer in middle serving area not making contact with unit. 4-501.11 Maintain equipment in good repair.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf - Observed yellow cleaning gloves and towels in the handsink by the dish machine. Do not store anything in the handsink. CDI - items were removed.

3-304.14(E) Store sanitizer containers used for wet wiping cloths off the floor. - Observed 2 sanitizer buckets stored on the floor.

4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed some pink build up on ice guard of ice machine, needs cleaning.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed a few pans of hamburgers in two different hot boxes that were 112-120 degrees, hamburgers had been in hot boxes 15-20 min according to PIC> Workers may have taken too many out of temperature control at one time during prep. CDI- Out of temperature hamburgers were reheated to be properly hot held at 135 min.

2-301.14 Wash hands after activities that contaminate them.-P Observed employee return from break not wash hands at a kitchen handsink before resuming food handling duties. CDI- Worker corrected, properly washed hands.

6-202.11 Shield the lights or provide shatter-resistant bulbs in areas of exposed food, equipment, utensils, linens or single-use articles. Observed no light shield for exposed ceiling light bulbs in dry good storage room and one shield broken, needing replacing.

2-301.14 Wash hands after activities that contaminate them.-P Observed one employee pick up trash from floor, change gloves, but did not wash hands. Observed another employee pick up dropped food from the floor, place food and hands inside trash can and did not wash hands. CDI- Employees corrected, washed hands and put on new gloves.

6-301.14 Post a handwash sign at each handsink. Observed no handwash sign at dish area handsink.

6-202.11 Shield the lights or provide shatter-resistant bulbs in areas of exposed food, equipment, utensils, linens or single-use articles. Observed no light shield for exposed ceiling light bulbs in dry good storage room and one shield broken, needing replacing.

4-602.11 (4) Clean the equipment and utensils as required to avoid contamination. - C Observed ice machine with some pink build up on ice guard needing cleaning. CDI- PIC will have machine cleaned.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed 2 pans of baked chicken with several pieces of chicken at top of pan at 121. Appears chicken too over stacked in pans to properly hot hold. CDI- Chicken reheated above 165 and properly hot held at 135 min.

m3-306.11 Protect food on display using shields, packaging, or other effective means. -P Observed pears left from under sneeze guard on service line. Pears are a fleshy fruit that must be protected on display. CDI- Pears moved under sneeze guard.

4-501.11 Maintain equipment in good repair. Gasket on milk cooler next to door to cafeteria is badly torn. Needs repair. Observed rack in baked goods cooler that is rusting, needs repair or replacing.

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 thawed and served yesterday in walk in cooler date marked with todays date. Must accurately date mark foods for date of first prep or date of when its is thawed to prevent shelf life confusion. CDI- Food properly dated. 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 salad date marked for 8 days ago. Date mark required foods are allowed a maximum 7 day shelf life. CDI- Salad disposed of.

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed 2 employee bottle drinks stored above vegetables in walk in cooler. CDI- Drinks removed.

4-501.15 Operate a warewashing machine in accordance with data plate. Appears dish machine spray arm has missing nozzle effecting pressure, needs service.

6-303.11 Maintain proper lighting in work and storage areas. Observed ceiling light panels not working above 3 compartment sink.

4-602.11 Clean food contact surfaces min. 4 hrs after first use. Observed dirty can opener not used today. CDI- Can opener cleaned.

4-501.11 Maintain utensils in good repair. Observed damaged spatula in use. CDI- Spatula disposed of.

3-501.16 (A)(1) Hot hold TCS foods at 135 min. Observed two trays of pizzas hot holding at 128-133 degrees. CDI- Pizzas reheated to 165 and properly hot held at 135 min.

Maintain 7 day shelf life for all required TCS/RTE foods. Observed container of house made ranch dressing date marked past 7 day shelf life. CDI- Dressing dipsosed of.

FOOD on display shall be protected from contamination by the use of PACKAGING; counter, service line, or salad bar FOOD guards; display cases; or other effective means. Observed apples and sliced oranges left out for self service not under sneeze guards or otherwise protected. CDI- Apples and oranges placed under sneeze guards.