HAWTHORNE ACADEMY LUNCH ROOM

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. Observed food contact surfaces of two thin-probe thermometers soiled with food debris. CDI: PIC cleaned and sanitized both thermometers.

5-205.15 Maintain a plumbing system in good repair. Observed water leak at faucets connected to pre-rinse spray next to the high temp dish machine. Repair water leak.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed one of the two dumpster doors, and one of the two recycling doors kept open during time of the inspection. CDI: PIC shut both doors to prevent attracting pests. 5-501.114 Drains in dumpsters and waste containers shall have drain plugs in place. Observed missing drain plug in recycling container. PIC stated she will contact WasteQuip to have drain plug replaced.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Can opener blade, 6 scoops, and 2 pans found with food residue on them and were stored as clean. CDI - PIC moved items to dish machine to be washed. // 4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Pink buildup on shield of ice machine. Clean ice machine shield more frequently.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P 2 pans of potato wedges measured 128-133F at end of lunch. TCS foods in hot holding shall measure at least 135F. CDI - Employee reheated potato wedges to above 165F. 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 .

6-501.111 Keep the premises free of insects, rodents, and other pests. Some small ants observed near window by 3-compartment sink. Contact pest control to treat for ants. 0 pts.

6-101.11/6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Floors shall be non-absorbent in areas subject to moisture. Paint is cracking in corners of walls in dry storage room and beside prep sink. 0 pts.

6-101.11/6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Floors shall be non-absorbent in areas subject to moisture. Wall paint behind dish machine is peeling. Repaint where needed. 0 pts.

4-501.11 Maintain equipment in good repair. Water pools on clean side of drain board of dish machine. Drainboard needs to be adjusted so the water drains back into the machine and doesn’t pool on drainboard. 0 pts.

5-205.15 Maintain a plumbing system in good repair. Leak present underneath 3-compartment sink. Repair leak.

6-101.11/6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Floors shall be non-absorbent in areas subject to moisture. Ceiling damage in restroom. Repair. 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 Shredded lettuce in walk-in cooler was dated as being prepared on 4-10 and had not yet been discarded. TCS ready-to-eat foods must be used or discarded within 7 days of preparation. CDI - PIC discarded lettuce. 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 .

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no paper towels or other approved alternative for hand drying at hand sink in bathroom. CDI Manager brought more paper towels. Repeat

4-501.11 Maintain equipment in good repair. Observed one oven non operational.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no paper towels or other approved alternative for hand drying at hand sink across from dish machine, on front line and next to prep sink. PIC stated they are waiting on supplies. CDI Manager brought more paper towels.

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. Dish machine is not reaching 160F or above. CDI PIC stated they will utilize 3 comp sink to clean all items until machine can be fixed. 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 . 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed two can openers wit build up on blade. CDI. PIC re washed and sanitized items. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation 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 .

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

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 tiles and tiles with missing pieces throughout facility. Need repair/replacement.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed one insect crawling on wall in kitchen near 3-compartment sink. PIC stated pest control will be contacted to come out and follow-up to ensure issue does not continue.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed quaternary ammonia sanitizer in bucket storing wiping cloths. Observed concentration was 50ppm. CDI: PIC refreshed sanitizer buckets to correct concentration and measured 250ppm.

5-501.114 Drains in dumpsters and waste containers shall have drain plugs in place. Observed damaged dumpster plug on receptacle. PIC stated maintenance will be called to repair or replace.

6-202.11 Shield the lights or provide shatter-resistant bulbs in areas of exposed food, equipment, utensils, linens or single-use articles. Heat lamps on serving line do not appear to be shatter-resistant bulbs. 0 pts.

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 . BBQ chicken measured 124-130F in hot holding cabinet. TCS foods in hot holding shall measure at least 135F. CDI - Chicken reheated to above 165F.

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 . Chicken measured 51-66F on speed rack. Speed rack was out of temperature control while employees were preparing to cook it. CDI - Speed rack moved back to walk-in cooler. 0 pts.

4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed unknown pink inorganic material present on interior surfaces of bulk ice machine - especially on bottom and back side of drop plate. Residue resembles chemical. CDI- ice machine voluntarily taken out of service and ice discarded. Service request placed to have machine deep cleaned. REPEAT

4-501.11 Maintain equipment in good repair. Observed condensate leak from walk in freezer compressor pipework. Condensate pooled on pans placed to intercept leakage. Repair. REPEAT - no point escalation as all other equipment items appear in good repair

2-301.14 (E) Wash hands after handling soiled equipment or utensils. -P. Observed employee wash hands and then use freshly cleaned hands to turn off unclean hand sink faucets without use of a barrier before returning to food prep. CDI - EHS directed employee to re-wash hands and use paper towel to turn off faucets. Hands re-washed.

3-202.15 Food packaging must be in good condition, intact and protect the food inside. Pf. Observed multiple bulk cans of fiesta black beans with heavy denting on sides and bottom seams in dry storage area not marked for return and not segregated from other in use inventory. CDI- PIC discarded.

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 deli sandwiches packed into grab and go lunch bags for service tomorrow holding in upright cooler above 41f. CDI- sandwiches relocated to WIC to chill as they had been in unit approximately 1 hour. Sandwiches observed in WIC and in process of bagging all at or below 32f. EHS noted that exterior thermostat of the upright cooler fluctuating as high as 50f even when food items removed and nothing stored inside. Do not use the cooler until repaired and consistently holding TCS foods at 41f or lower. Establishment has adequate cold holding capacity without use of this unit until repaired.

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed employee wearing watch while preparing foods. Remove watches and jewelry from arms when handling food.

3-304.12 (B) In-use utensils for food that is not TCS must be stored with their handles above the top of the food within containers or equipment that can be closed. Observed styrofoam cup used as scoop laying inside of bulk sugar.

4-501.11 Maintain equipment in good repair. Observed condensate leak from walk in freezer compressor pipework. Condensate pooled on pans placed to intercept leakage. Repair.

5-501.114 Drains in dumpsters and waste containers shall have drain plugs in place. Observed drain plugs in both dumpsters damaged with large pieces missing. Replace. REPEAT

2-401.11 (A) Employees shall eat, drink, or use any form of tobacco only in designated areas where the contamination of exposed food, clean equipment and utensils, and other items needing protection can not result. Observed employee chewing gum while working with food in kitchen. CDI - gum discarded.

5-205.11 (A),(B) Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf. Observed hand sink near food pep sink with large tray covering basin, broom and dustpan and rolling cart pushed in front of sink blocking access. CDI - items removed from sink area. Do not block access to hand sinks.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed dried residue present on blade of can opener. CDI - can opener taken to dish are and re-cleaned. REPEAT 4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed pink organic material present on interior surfaces of bulk ice machine. Clean frequently to prevent buildup.

5-501.114 Drains in dumpsters and waste containers shall have drain plugs in place. Observed drain plugs in both dumpsters damaged with large pieces missing. Replace.

4-501.114 Manual and Mechanical Warewashing Equipment, Chemical Sanitization-Temperature, pH, Concentration and Hardness - P. Observed sanitizer set up for use in 3 part sink at less than 100 ppm quat. CDI - PIC made fresh solution testing a t greater than 200ppm quat. 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed can opener with buildup on blade area. CDI - PIC relocated to dish area for re-cleaning.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P. Observed mashed potatoes holding at 131f and chicken sandwiches holding at 126f in heated cabinet. CDI - Items reheated to above 165f as they had been in cabinet less than 2 hours.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf. Observed spray bottle labeled secure holding lemony cleaner and spray bottle purple chemical labeled Dawn?? Holding purple cleaner PIC identified as Fabuloso. CDI - PIC discarded cleaner and re-labeled Fabuloso.

3-305.12 Food Storage, Prohibited Areas - C. Observed food stored directly under active condensate drip in walk in freezer. Accumulated frozen condensate buildup present on exterior of cased foods and on food packaging inside open cases. No contamination of food observed. Do not store food in areas where they are exposed to potential contamination.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed all in use sanitizer buckets holding wiping cloths with less than 100ppm quat in solution. CDI - PIC replaced.

4-501.11 Maintain equipment in good repair. Observed milk case #2 near windows not operational - foul odor, rusty racks, moldy gaskets and wet inside as PIC noted they are storing milk in unit on ice during service. EHS recommends discontinuing use of unit due to poor condition/odor. As temporary measure - use alternate cooler only - or limit quantity of milk for each lunch session and use TPHC procedures discarding any remaining milk that was allowed to sit at room temperature. Observed upright pass through cooler and oven not in use needs repair.

5-205.15 Maintain a plumbing system in good repair. Observed leak from drain line under 3 part sink onto floor. Repair.

7-202.12(A) Use poisonous or toxic materials according to manufacturer's label. Use pesticides approved for use in commercial food service only.-Pf Observed disinfectant being used on FCS, PIC explained they rinse off the surface in the morning with a towel with no steps in between. EHS explained it needs to be washed with warm soapy water, rinsed with water, then they can add 200-400PPM sanitizer on top. CDI-PIC got food employees to wash/rinse/sanitze

3-403.11 (C ) Reheat commercially processed, ready-to-eat food to 135F within 2 hours if food is to be hot held until service. -P Observed baked apples reheated to 83F. Employee stated the container was reheating for 30 minutes in oven and taken out at 9 am. CDI - Both containers of baked apples placed baked in oven and heated to 145F and above.

7-204.11 Provide sanitizer at correct concentrations, diluting as required.-P Observed quat sanitizer in buckets at 400 ppm. CDI - EHS instructed PIC and employees to dilute before sanitizing food contact surfaces or equipment.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed wet wiping cloths stored with wet cloth on side of bucket.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed cut watermelon in the walk in reach in cooler with a temperature above 41F. CDI- PIC relocated water melon to the walk in cooler for more rapid cooling.

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 some areas in the floor with food buildup. Frequent cleaning needed.

4-904.11 Display and handle single-use and single-service articles to prevent contamination. Observed single service cups by the water cooler with the lip contact surface exposed.

3-202.15 Food packaging has be in good condition, intact and protect the food inside. Couple of dented cans stored on dry goods shelf for later use. CDI - Dented cans relocated for return to vendor.

4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Minor pink build up on deflector inside ice machine. CDI - Cleaned during the inspection.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Clean crumbs from sliding door tracks of juice display cooler.

3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P Observed unwashed produce over ready to eat food in the walk in cooler. CDI-PIC informed of proper storage order and relocated items to correct order.

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 cheese sauce dated 4/10 and 2 containers of marina sauce dated 4/13 in walk in. CDI-PIC discarded items.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed sanitizer buckets with less than 200 ppm quat. PIC refilled buckets and instructed to pre soak wiping clothes in sanitizer before placing in sanitizer buckets. REPEAT

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

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 chipped floor tiles and some areas needing re grouting in floor tiles in kitchen area.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed several red, and green containers trhoughout the establishment with sanitizer and others with soap and water without labels. In some areas sanitizer was placed in green buckets, but in other areas sanitizer was stored in red buckets. A clear manner of identification must be in place. Buckets may be identified by the color of the bucket or containers may be labeled. CDI, PIC designated a color coding method to allow all sanitizer in red buckets and soap and water in green buckets.

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 in front display cooler at 56F. PIC stated salads were prepared at 9:30 am, and were placed directly into display cooler, covered. CDI, Salads were moved in to walk in cooler, lids were removed to allow cold air flow. Salads met cooling rate and reached 39F in under 4 hours. Ensure adequate equipment is used for cooling.

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed shaker bottles stored on counter, without identifying label. Containers were labeled during inspection. by h

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed wiping cloths stored in sanitizer water with concentration of less than 200ppm quatt. CDI, PIC re-plenished sanitizer concentration. Repeat

Observed employee go from dirty to clean without washing hands at dish machine. CDI - by instruction, items rewashed. 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 butter brush stored as clean collecting residue. Observed can opener blade stored as clean collecting residue behind blade. CDI - washed. 4-602.11 Clean the equipment and utensils used with TCS foods as required to avoid contamination. -P

Observed 3 yogart parfiets in cooler not dated, made previous day. Improvement from previous 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 sanitizer bucket with concentration of sanitizer below 200 ppm, rags present inside. 3-304.14(B) Hold in-use wiping cloths in sanitizer between uses.

Observed handle of knife in contact with lettuce on cutting board. 3-304.12 Store in-use 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.

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 spinach and cheese date marked on 3/1/17 in walk-in cooler. CDI items 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 walls with some peeling paint next to dish machine, needs repainting in a few places.

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 tightly covered in the reach in cooler at 61F. Salads were just made. Explained to cool them down in the walk in cooler with open lids before placing them in the reach in cooler. CDI - salads were moved to the walk in.

General comment 3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. - Observed a crate of buns only 3 inches above the floor in the walk in freezer. Move buns to be at least 6 inches above the floor.

2-401.11 Eating, Drinking, or Using Tobacco - C - Observed employee food stored with school food. CDI - employee food was moved to the bottom shelf.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. - Observed black build up on the gaskets of the reach in unit beside the hot holding unit.

2-201.11(A) Ensure food employees understand when to report illnesses, symptoms and exposure.-P Observed employee health policy in place however, PIC was unsure of how to implement policy when asked about actions to be taken. CDI by discussion of policy. Recommended to post policy and discuss with employees regularly.

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 or putting on gloves..-P Observed employees come back from break, use broom to sweep floor an perform other duties and then not wash hands before returning to food prepartion. CDI by instruction with employees; all washed hands before continuing.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no paper towels at hand sink in employee bathroom. CDI-paper towels replaced. 6-301.14 Post a handwash sign at each handsink. CDI- hand wash stickers given to PIC.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed salsa with black beans in walk in cooler 47F. Item had remained in cooler while cooler was not properly holding temperature. CDI by discarding. PIC found that walk in cooler was holding at 50F upon arrival this morning at 5am. All phf's were relocated to other refrigeration units and cooler was repaired. Observed walk in cooler holding less than 41F upon arrival at 10am. All foods were in the process of being placed back in the walk in cooler and were observed less than 45F.

4-903.11 Store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor. Observed clean utensil air drying/storage racks stored directly next to hand sink in dish area. Maintain at least 12" of separation between sink and shelves to prevent contamination of clean utensils or provide splash guards on both sides of hand sink.

4-501.11 Maintain equipment in good repair. Observed both sets of Clevland steamers under hood not properly functioning. Also walk in cooler was not holding temperature as noted by PIC this morning. Repair units so that adequate cold holding and cooking equipment is provided for operation.

4-501.15 Operate a warewashing machine in accordance with data plate. Observed pressure guage on dish machine not properly fucntioning. Repair person arrived on site during inspection.