WINDSOR PARK ELEMENTARY LUNCHROOM

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed cloths being stored in sanitizer buckets with sanitizer concentration less than 150ppm Quat. CDI: PIC changed out sanitizer buckets to meet proper concentration.

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: Cut cantaloupe on TPHC not on TPHC Board for today. CDI- added to board.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Wiping cloth in sanitizer bucket measured 0 ppm quat. CDI- bucket emptied and replaced with properly concentrated sanitizer.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed hamburger patties in hot-holding unit that were held below 135 F. Items were commercially reheated 30 minutes before inspection according to PIC. CDI- hamburger patties were reheated to 170 F. 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 .

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 employees wash hands for less than ten seconds. Also, observed the turn on faucet with bare hands instead of barrier. CDI- education was done by PIC in regards to handwashing. 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 .

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 steam cabinet not currently in use with pool of water at the bottom. PIC stated water gets drained once a week. Informed PIC to not leave stagnant water inside and to drain after every use.

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 single-service trays not inverted on line. CDI- trays were inverted.

4-501.11 Maintain equipment in good repair. Observed that the cold-holding milk cooler is not working at this time. Facility has a work order in for unit. -zero-

4-602.11(E)(4) Equipment such as ice bins shall be cleaned at a frequency necessary to preclude accumulation of soil or mold. Clean buildup from top interior of ice machine. PIC will have them clean it soon. REPEAT (half points due to different violation).

4-602.11 (A) (4) Food contact surface of a thermometer shall be cleaned, and sanitized per 4-702.11/4-703.11, before using or storing. P. Thin probe thermometer was not cleaned before taking temperature of food items. CDI- items were discarded. Thermometer was cleaned.

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 minimal paint damage to walls near walk-in freezer. -zero-

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed stacks of containers that were wet stacked. CDI- containers were separated and allowed to air dry.

5-501.16 (C )Provide waste bins in required areas including at handwash sinks. Waste bin was located away from the Hand sink on the other end of the 3-comp sink. CDI- PIC made the adjustment and moved the waste bin near hand sink. -zero-

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 employees washing hands and cutting off the faucet with bare hands. CDI- education was done with employees on proper hand washing.

6-202.15 Protect outer openings of establishment from insect or rodent entry. Observed no self-closure on door to employee restroom. PIC will look into installed a self-closure for door.

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. Ceilings are being repaired during the inspection. Observed a leak from ceiling in dish room.

5-205.11 (A),(B) Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf. Observed tall stack of dishwasher holders stored in front of hand sink in dish room. CD- cart was removed.

4-204.112 (E) FOOD TEMPERATURE MEASURING DEVICES and water TEMPERATURE MEASURING DEVICES on WAREWASHING machines shall have a numerical scale, printed record, or digital readout in increments no greater than 2 F in the intended range of use. -Pf. Facility does not have a temperature measuring device for dish machine. PIC stated that item is on order through CMS

3-304.14(E) Store sanitizer containers used for wet wiping cloths off the floor and to prevent contamination of food, equipment, and utensils. Observed a bucket of sanitizer with wiping cloths stored on the floor. CDI- bucket was placed on the shelf.

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 damage ceiling tile in ceiling above servicing line. PIC stated that there is a small leak that needs to be repaired. Repaint minimal area of wall in dish room.

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 dented can on shelf with intact cans. Can was moved to the designated shelf for damaged cans.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. One cloth bucket low on ppm quat sanitizer. Bucket emptied and replenished.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Employee water on mid shelves in walk-in cooler. Designate as employee food and store in area below student food.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed soiled scoops stored as clean in storage drawer. CDI, items removed for cleaning.

4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed bosex stored on floor in dry storage. CDI, items rrelocated to shelf.

5-501.16 Provide waste bins in required areas including at handwash sinks. Observed no waste bin at handwash sink near 3 compartment sink.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed one fly in the oven cooking and prep area. EHS advised PIC to call pest control and monitor fly fans/doors opening. Back door/loading dock door fly fan was functional today.

5-501.115 Discard items and litter stored in the waste areas and enclosures as they are not necessary to operation and maintenance. Observed some debris/papers/bottles around dumpster area enclosure.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet stacking of dishes in a cleaned dishes storage area. PIC removed to be rewashed.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed outside dumpster with no cover on it. Needs to becovered at all time.

3-304.14(E) Store sanitizer containers used for wet wiping cloths off the floor. Observed two sanitizer buckets being stored on the ground. CDI-The buckets were moved and placed onto carts.

4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed a box of single use trays stored on the ground in the dry storage room. CDI-The box was placed onto the shelving.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed two dead roaches underneath shelves in the dry storage room. No live roaches seen today. Have cleaned.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed two wet wiping cloths sitting on the counter. CDI-The cloths were removed.

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 tomatoes that were chopped earlier this morning, cooling with a tightly covered wrapping. CDI-The wrap was removed to allow for proper cooling of the product.

5-501.111 Keep storage areas and bins for waste in good repair. Observed lids that are damaged on the dumpsters. Manager stated that they have called for replacement and it has not happened yet.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Multiple metal pans stored as clean with dried minor dried food debris. CDI - All soiled pans sent to dish area for processing. EHS discussed with staff the importance of inspecting dishes for debris after being washed in the dish machine.

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 Salads cooling in walk in cooler with lids closed; chunk watermelon cooling in reach in cooler with lids closed.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. 5-501.115 Discard items and litter stored in the waste areas and enclosures as they are not necessary to operation and maintenance. Clean up debris on ground behind dumpster. Call solid waste service provider to replace dumpster with broken lid.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Box of employee foods stored above shell eggs in walk in cooler. CDI - Employee foods moved to bottom shelf.

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

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Wet wiping cloth stored on prep table. CDI - Relocated into sanitizing solution.

6-301.14 Post a handwash sign at each handsink. No handwashing sign posted in employee rest room. CDI - Adhesive handwashing sign hand out left with PIC to post.

4-501.114 Maintain sanitizer at correct concentrations. -P observed sanitizer in 3 compartment sink testing 100ppm. Observed sanitizer in buckets testing 100ppm. CDI by adding QAC sanitizer to buckets and retest at 200ppm.

.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 in front reach-in cooler 51F. PIC stated that salads had not been placed on TPHC for time holding. CDI by removing salads and placing in freezer for rapid cooling. PIC will record TPHC time when salads are removed from walk-in cooler in the mornings.

6-501.111 Keep the premises free of insects, rodents, and other pests. observed 1 centipede in kitchen.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. observed dried food debris on non-food contact portion of can opener.

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 dust build-up on fans.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. observed metal pans stacked wet on the drying rack. use fans to assist in drying utensils.

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed unlabeled container of cooking oil in dry storage room. CDI labeled.

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 canned food products stored with other cans. CDI designated area for credit items.

4-501.114 Maintain sanitizer at correct concentrations. -P Sanitizer in buckets 50ppm. CDI- remade and sanitizer is 200ppm. 4-501.112(A)(2) Provide a minimum of 180F rinse water for sanitization when using the dish machine. -Pf -Dish machine not reaching 108F. CDI-mechanic at facility during inspection. Facility is using paper products and using 3 comp for washing big pans.

4-501.19 During manual warewashing, maintain the wash solution at a minimum of 110F or as otherwise allowed by the detergent manufacturers label. Wash water 97F. CDI-added hot water and is now 111F.

4-501.114 Manual and Mechanical Warewashing Equipment, Chemical Sanitization-Temperature, pH, Concentration and Hardness - P: Sanitizer buckets less than 200ppm. CDI-remade

6-201.11 Floors, Walls and Ceilings-Cleanability - C:Celan ceiling in dry stock room.

4-602.13 Nonfood Contact Surfaces - C: Clean door gasket on walk in cooler door. Clean hanging fan in dish machine room.

6-201.13 Floor and Wall Junctures, Coved, and Enclosed or Sealed - C: Repair/replace cracked floor tiles in front of walk in freezer.

4-204.115 Warewashing Machines, Temperature Measuring Devices - PF: The wash temperature guage on the dish machine is not working properly. Repair so that it measures the temperature properly.

3-602.11 Food Labels - PF: Food packaged in facility for grab and go purchase (salads) must bare labels containing nutritional facts/ingredients. CMS is currently working with the State to gain compliance.

3-101.11 Safe, Unadulterated and Honestly Presented - P,PF: Moldy tomato in box inside walk in cooler. CDI- moldy product discarded.

. 3-501.16 (A)(1) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding - P: FIsh sandwiches on first srerving line 126 degrees. CDI- reheated to 165 degrees

3-602.11 Food Labels - PF: Food that is packaged in this facility for grab and purchase must bare labels with nutritional facts/ingredients. CMS is currently working with the State to gain compliance on this issue.

5-501.115 Maintaining Refuse Areas and Enclosures - C: Clean area around outside dumpsters so that it is free of debris and trash.

4.203.13 Observed pressure gauge on dish machine only reaching 15 psi. The minimum requirement is 20 psi-CDI-work order was placed.

4.602.13 Observed a buildup of debris inside the microwave in dining room area. Observed food debris on gasket of unit behind serving line.

5.205.15(B) Observed al leak on prep sink in main prep serving area-CDI-Work order was placed.

6.304.11 Observed a buildup of dust on the fan in dish machine area.

Properly cold hold PHF products; Observed sliced tomato stored on tray that was stored on cold holding plate on serving line all slices were measuring 50-52 degrees F; tomatoes placed inside cold holding unit..