EASTWAY MIDDLE SCHOOL LUNCHROOM

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed open side-door on trash dumpster. Keep dumpster doors closed when not in active use.

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed food employee rinsing out wiping cloth in hand sink. CDI: Item was removed.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P. Observed multiple pans of chicken bites and mashed potatoes below 135F inside hot box. Ambient air temperature of hot box was 150F. CDI: Items were reheated 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 .

3-501.19(B)(4)(5)Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. The food shall be discarded after the food has completed its 4 hour hold time, if the food is in unmarked containers, or marked with a time that exceeds the 4 hour time limit. -P. Observed yogurt bags being held on TPHC at 10:12am . White board indicated start time for yogurt bags at 10:45am. CDI: Yogurt bags were placed back in refrigeration.

6-501.111 Keep the premises free of insects, rodents, and other pests. 1 small ant observed on prep table and 1 dead ant observed on same prep table. Inform pest control to treat for ants in this area. EHS instructed PIC to sanitize prep table.

4-501.11 Maintain equipment in good repair. Observed the door to the WIF broken. Manager as contacted maintenance. The door broke this morning. REPEAT points not escalated due to it being a different kind of problem.

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 yogurt bags being placed on TPHC at 54F. CDI: Items were placed in walk in cooler to cool.

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 yogurt bags cooling at rate of 0.02F/min inside reach in cooler. CDI: Items were moved to walk in cooler to cool. 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 .

4-501.11 Maintain equipment in good repair. Observed metal floor panel in door way loose. Repair.

4-501.11 Maintain equipment in good repair. Observed ice build up near fans inside walk in freezer. PIC stated repair tech has ordered a part to fix the unit.

4-501.15 Operate a warewashing machine in accordance with the data plate. Observed dish machine out of order during inspection. PIC stated the repair tech is waiting on a part to fix the machine. Facility is wash/rinse/sanitizing in the 3 compartment sink. Students are using disposable trays and utensils.

4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed pink build up inside large ice machine. Clean as needed.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf. Observed blue chemical inside unlabeled spray bottle. CDI: Spray bottle was labeled.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf No paper towels at hand washing sink beside dish machine. Maintain hand washing sinks with paper towels. CDI - PIC refilled dispenser.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Wet wiping cloth stored in sanitizer solution that measured 0 ppm quat. Store wet wiping cloths in sanitizer solution at appropriate concentration when in between uses. 0 pts.

4-501.11 Maintain equipment in good repair. - Observed one broken hot box and reach-in cooler in facility. Repair or replace.

3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. Observed one (1) bowl of cut, washed strawberries beneath unwashed strawberries. For more information on food storage order please visit: http://meck.co/FoodSafety

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 (1) pan of thawed queso dip in WIC date marked for 05/17. PIC confirmed that pan had been prepared but not reheated on 05/22/2023. CDI - Proper thawing date was placed on pan. 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 .

4-101.19/4-202.16 Non FOOD-CONTACT SURFACES of EQUIPMENT that are exposed to splash, spillage, or other FOOD soiling or that require frequent cleaning shall be constructed of a CORROSION-RESISTANT, nonabsorbent, and SMOOTH material. NonFOOD-CONTACT SURFACES shall be free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance. Observed two (2) shelves (chemical and linen shelves) with minor corrosion. Note: Observed out of service pieces of equipment (milk cooler, etc.) with corroded shelving. PIC stated that these pieces of equipment are scheduled to be serviced prior to being put back into service.

5-501.114 Drains in dumpsters and waste containers shall have drain plugs in place. Observed one (1) dumpster with no plugs in place.

4-501.11 Maintain equipment in good repair. Observed rusted shelf in the milk cooler.

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 an max/min thermometer.-P. For more information please visit: http://meck.co/FoodSafety or view our training video at the following weblink: Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 . Observed sanitizing temperature at 147F. PIC states work order has been placed and facility is waiting on parts for repair. Verification required. Facility to use 3 compartment sink until equipment is repaired.

4-502.11(A) Maintain utensils in good repair. Observed damaged plastic container lids stored on dry rack. CDI, items discarded by PIC.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. For more information please visit: http://meck.co/FoodSafety 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 . Observed utensils sticky and greasy to the touch. CDI, items removed for Wash/Rinse/Sanitize. 4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed pink build up around ice chute at ice machine. Need cleaning.

6-301.11 Provide soap for handwashing at each handsink. -Pf Observed empty soap dispenser at kitchen. PIC states dispenser is broken and is waiting for a replacement. EHS advised to PIC to acquire soap bottle as temporary solution until dispenser is repaired.

5-501.110 Keep waste stored in receptacles so waste is inaccessible to insects and rodents. Observed refuse around dumpster. Need cleaning.

4-501.11 Maintain equipment in good repair. Observed ice build up in walk in freezer near condenser. Observed no ice in ice machine. PIC states maintenance technician is aware and is waiting for parts to repair items.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed utensils with sticky residue stored as clean. CDI, items removed for Wash/Rinse/Sanitize.

4-501.112(A)(2) Provide a minimum of 180F rinse water for sanitization when using the dish machine. -Pf Observed dish machine water temperature at 157F. PIC states maintenance service has been done on dish machine in the past. PIC states maintenance person has ordered parts for dish machine and was last fixed a month ago. CDI, facility will clean all utensils at 3 compartment sink until dish machine is serviced. Verification Required.

Repeat: 3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed burgers hot holding below 135F. CDI, burgers reheated to 165F.

4-501.11 Good Repair and Proper Adjustment-Equipment - C Observed damaged gaskets/seals at middle hot hold reach in. Need replaced.

3-202.15 Food packaging has be in good condition, intact and protect the food inside. Observed cardboard box in walk in cooler with tortillas with significant microbial growth. See attached photo. CDI: Food voluntarily discarded.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed all trays of burgers hot holding at 126F. CDI: Product rapidly reheated to over 165F.

5-205.15 Maintain a plumbing system in good repair. Observed a minor leak to the plumbing underneath the hand wash sink at station #1. The manager has had two work orders in to have repaired.

4-501.11 Maintain equipment in good repair. Observed oven and reach in refrigerator out of service .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed prepped salads in salad dispaly of line 1 between 44-45 degrees. -0 points-

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed wet wiping cloths stored in QAC sanitizer at less than 200 ppm . CDI sanitizer remixed and was at proper concentration .

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed dumpster too full to close lids.

3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 45F. -P Observed chicken caesar salads not cooling at sufficient rate to meet cooling parameters. CDI adjusted tphc time listed to cover items in question.

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 chicken salads cooled with clamshell closed and wrapped in plastic . CdI adjusted time in tphc procedure to cover salads ( total prep time and meal time can be covered by 4 hour window).

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed ice in one handsink and a bucket for cleaning the restroom being filled in another sink. cdi- corrected by discussing the rule and reason with staff and PIC.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf 3-501.18 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Disposition - P Observed open packs of Turkey and ham that had the pull from freezer date(product not open at this point) but only the turkey had the package open date which was past 7 days(11.27). cdi- both turkey and ham discarded.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed a couple buckets of sanitizer at <150ppm. cdi- refilled to correct so they were 200-400ppm. Recommend pre rinsing rags in sanitizer before placing in buckets.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed the dumpster lid bent today. Thank you for getting the can with a hole replaced.

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 bean/corn chili that was made 9/7- discarded today.

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 salads cooling in a fridge that is not working correctly- salads moved to walk in to corret. Staff will only store salads in this unit when they are at 41 or less and going to be put on TPHC. Repairman called VR within 10 days.

6-302.11 Supply toilet tissue at each toilet. Observed no toilet papper in teh restroom- supplied during inspection.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. 5-501.111 Keep storage areas and bins for waste in good repair. Hole in dumpster today. Lid bent and ineffective today.

6-303.11 Intensity-Lighting - C repair burnt out light in walk in .

Observed adulterated cheese and salsa in the walk in cooler today- discarded to correct. 3-101.11 P Food shall be safe for consumption, unadulterated and honestly presented.

Observed TCS items in the walk in cooler at >45F due to the rolling racks being pulled out of the cooler while turkey was being prepped but this caused the other foods on the rack to rise in temperature. Items cooling quickly during inspection. 3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P

Observed salsa that had been opened >7 days prior, discarded to correct. 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 a clothe towel stored in water today- keep wet towels stored in sanitizer when they are not in use. Bucket refilled with sanitizer during the inspection to correct. 3-304.14(B) Hold in-use wiping cloths in sanitizer between uses.

Observed rusted racks on the 2 door reach in cooler. Observed broken lids on the milk chest cooler today. 4-501.11 Maintain equipment in good repair.

Observed sanitizer buckets at 50ppm quat. Buckets refilled to correct. Recommend saturating wiping cloths in quat before placing them in buckets. 3-304.14(B) Hold in-use wiping cloths in sanitizer between uses.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed tilting skillet stored clean with old food debris stuck to inside surfaces; CDI skillet broken down and cleaned and sanitized.

3-501.13 Use approved thawing methods. Frozen chicken thawing in standing water. CDI - Placed under running water.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Couple of wet wiping cloths stored on prep counters. CDI - Placed in sanitizing solution.

4-501.11 Maintain equipment in good repair. Handle broken on reach in cooler at serving line. Repair.

3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P Unwashed grapes stored above lunch meat in walk in cooler. CDI - Cooler rearranged with correct storage order.

4-501.114 Maintain sanitizer at correct concentrations. -P Sanitizer at 50ppm quat in three comp sink. CDI - Concentrate added; rechecked at 300ppm quat.

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

3-501.16 (A)(1) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding - P: Pizza 127F on line. CDI- breakfast over at time of inspection and pizza disgarded

6-501.11 Repairing-Premises, Structures, Attachments, and Fixtures-Methods - C: Remove ice build up from pipe in freezer. 6-201.13 Floor and Wall Junctures, Coved, and Enclosed or Sealed - C: Discoloration on wall beneath drainboard of dish machine. Repaint.

5-205.11 Using a Handwashing Sink-Operation and Maintenance - PF-Observed hand sink block with a pan-CDI-Pan was removed

4-602.11 Equipment Food-Contact Surfaces and Utensils-Frequency - P-Observed food debris on the covered slicer-CDI-Slicer was cleaned and sanitized

7-102.11 Common Name-Working Containers - PF-Observed sanitizer bottlesstored with degreaser-CDI-Degreaser was removed from bottles

4-602.13 Nonfood Contact Surfaces - C-Clean shelving in walkin (right side)

5-103.12 Pressure - PF-Water pressure on hand sink in the salad area needs more pressure. Hand sink in far non prep area not being used. Only wrapped items in this area.

6-202.12 Heating, Ventilation, Air Conditioning System Vents - C-Venitilation exhaust system contaminating utensils -needs cleaning.

2-401.11 Eating, Drinking, or Using Tobacco - C. All employee foods shall be kept in a designated area, and shall not be consumed near or around the cafeteria. Observed employee foods being stored with the clean scoops on the dry dish area in the dish washing room. CDI-employee foods were removed.

.4-501.114 Manual and Mechanical Warewashing Equipment, Chemical Sanitization-Temperature, pH, Concentration and Hardness - P. All quatanary ammonia solutions shall be concentrated between 100-400ppm. Observed a bucket of an unlabeled solution with wiping cloths inside the solution at 0ppm quatanary ammonia. PIC stated that she was not sure if it was sanitizer or not. CDI- bucket was washed, refilled with quatinary ammonia solution.

.3-501.16 (A)(1) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding - P. All potentially hazardous ready to eat foods shall be hot held at 135F or above. Observed the fish sandwiches on a tray headed for the service line hot holding at 120F. CDI- fish sandwiches were reheated to 172F before service. Observed beef pasta on trays ready to go to the service line hot holding at 80F. CDI- beef pasta was reheated to 171F before re-service.

3-501.19 Time as a Public Health Control - P,PF. All items that are on time as a public health control shall have their times recorded as specified in the HACCP plan. Observed no times recorded for today's food items.

5-501.15 Outside Receptacles - C. Outside receptacles shall be kept with their doors closed. Observed the dumpsters with their doors open.

All chemicals shall be stored at least 6 inches off the floor. Observed two buckets of sanitizer on the floor. CDI- sanitizer buckets were moved off the floor.