METRO CENTER

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. Repeat item. Dish machine showing 157F on final rinse with thermometer placed into machine, and approximately 175F on built-in thermometer on machine. Need to have machine serviced so that it is working properly. Call when machine is fixed. 3-compartment sink is properly set up to wash, rinse, and sanitize. 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 .

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 2 number 10 cans of pinto beans that were in damaged cans and stored with other cans of food for use in the dry storage room. CDI by moving cans to area outside of dry storage to be returned or discarded. Assure that all cans are checked when products arrive and that no damaged cans or product are placed in an area where foods are stored that would be used. Label area for damaged products.

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 the mechanical dishwasher reach a maximum final rinse temperature of 157F at the time of the inspection. PIC stated that her staff do not tend to use the dishwasher and often prefer to handwash their dishes and that sometimes other school staff use the dishwasher. Sanitizer basin was observed properly set up at the time of the inspection. 3 day VR to observe repair to dishwasher. 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 .

3-501.15 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 an insert container of rice to be cooling in the 2 door RIC which is a unit not designed nor approved for rapid cooling. Rice was also observed with tight fitting plastic wrap over the top, obstructing cold air flow from reaching the product. PIC stated they usually cool down left overs in the WIF and was unsure why it was in the RIC today. CDI - PIC relocated to WIF to allow for rapid cooling. 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 .

4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. - Observed the interior surfaces and deflector of the ice machine to have accumulations of grime.

3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. - Observed a large bulk bin of rice to not be labeled as to its contents. CDI - PIC labeled bin.

5-205.15 Maintain a plumbing system in good repair. - Observed the handwash sink in the dishwashing room to have accumulations of continuous drip leak. PIC stated that there is already a work order in for the sink, they are just waiting on the repair.

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 damage near floor in dish machine room. Repaint where needed. 0 pts.

3-403.11 (C), (D) Reheat commercially processed, ready-to-eat food to 135F within 2 hours if food is to be hot held until service. -P Pizza sauce was reheating directly in hot holding unit and measured 90-110F. Use equipment designed ro rapid heating to heat TCS foods prior to hot holding. Commercially processed foods must be reheated to at least 135F within 2 hours. CDI - Pizza sauce reheated to 170F in steamer.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P- Observed baked potatoes and cheese pizza on HH line temping below 135F. PIC stated items were placed on HH line less than 30 minutes ago, at 11am. -CDI- PIC stated items were to be served for immediate consumption within one hour. Any leftover pizza would be discarded. 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 .

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed a large amount of ice dumped into hand sink in dish area. CDI-EHS educated employee on proper hand sink use and no other hand sink violations were observed for the remainder of the inspection.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. 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 . Observed large can opener mounted on table for use, visibly soiled with food debris. CDI-Can opener was removed from mount and moved to be W/R/S.

6-501.112 Remove dead or trapped birds, insects, rodents, and other pests. Observed numerous dead pests in multiple traps. Increase frequency of pest removal.

4-101.11 (A) - (E ) Food contact surfaces shall be (A) Safe P, (B) Durable, Corrosion-Resistant, (C ) sufficient in weight and thickness to withstand repeated washing (D) Smooth and easily cleanable, and (E) Resistant to damage. Observed large can opener with rusted blade mounted on table for use. This can opener blade is no longer smooth, easily cleanable, or corrosion-resistant.

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 black buildup on wall near dish machine. Increase cleaning frequency in this area.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P 2 pans of cheesy bread measured 43-50F in upright cooler. TCS foods shall be measured at 41F or less. PIC could not determine how long the food was out of temperature so it was discarded. Establishment needs to have cooler looked at to ensure it is functioning properly. CDI - Food discarded by PIC. 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 Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

2-303.11 Prohibition - Jewelry (C) 1 employee was preparing food with a watch on wrist. Food employees shall not wear jewelry on their hands or wrists. 0 pts.

4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Pink buildup observed on shield of ice machine. Clean ice machine more frequently.

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 . Observed puréed hamburger hot holding between 122-124F. Items had been placed in unit ~ 30 minutes prior. CDI - Items were reheated during inspection for service at 11 am. - 0 -

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed singular dead insect present on tray. CDI - Tray was removed and placed in dish machine for washing, rinsing, and sanitizing. - 1 -

3-302.15 Wash fruits and vegetables prior to use. 2 oranges that were bagged in upright cooler and ready to be given to students still had stickers on them. Wash fruits and vegetables thoroughly before use. Remove stickers during wash process. 0 pts.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed sanitizer in sanitizing bucket below 200 ppm. CDI - PIC remade sanitizer.

6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Observed coving tiles in the dishmachine room broken. Repair.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed beans, chili, and melted cheese holding below 135F. PIC stated they bring all items out around 9:30 am and they are served by 12:30. CDI - PIC placed items on TPHC today; employee provided time stamps for each item. EHS recommended using TPHC as permanent control method.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed fish, potato wedges, and cheese in reach in cooler near 2-comp sink above 41F. PIC stated that they have a new seal on order for the door. CDI: Items voluntarily discarded. REPEAT VIOLATION

4-501.11 Maintain equipment in good repair. Observed air temperature in reach in cooler near 2-comp sink to be 43F. See #20.

4-501.19 During manual warewashing, maintain the wash solution at a minimum of 110F or as otherwise allowed by the detergent manufacturers label. Observed wash water at 105F. CDI: Hot water added to increase wash water to 110F.

5-202.13 Backflow Prevention, Air Gap - P Observed spray arm for pre-cleaning to be below rim of sink. Spray arm must be above rim to prevent back siphonage. Anchor the spray arm higher, connect a shorter hose, or provide a tighter spring. VERIFICATION REQUIRED

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

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed Lettuce container on ice on the service line stored at 45-48F. CDI- PIC placed items on TPHC after it was determined to come out of the cooler at 41F prior to observation. Ranch and Cesar dressing was 42-43F. CDI- ranch and Caesar was placed in walk in cooler to cool. REPEAT no escalation of points due to better cold holding throughout. -1.5 points..

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed sanitizer bucket at less than 200 ppm Santi bucket was changed with adequate sanitizer. -.5 points.

5-205.15 (B) System maintained in good repair - C Repair leaking fixture on can wash. All plumbing is to be in good repair. 0 points.

3-403.11 Reheat all TCS foods to 165F within 2 hours if food is to be hot held until service. -P Observed employee reheat chicken in oven. Chicken was not 165F throughout the pan. The outside of the pan was above 165F but the inside was not. CDI: All parts reheated to over 165F.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed chicken in hot hold below 135F on the line. CDI: Product was rapidly reheated.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed salad in reach in above 41F. CDI: Product voluntarily discarded. Observed yogurt in reach in above 41F. CDI: PIC relocated all TCS cold items prepared this morning from that reach in to the walk in.

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 no times marked for food held on TPHC. Observed shredded cheese that PIC stated is held on TPHC, not listed in the TPHC procedures. CDI: Times marked on board (per procedure) and cheese added to TPHC procedure. Observed employee place yogurt cups on TPHC when yogurt was above 41F. CDI: Yogurt was moved to the walk in for cooling.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed wet cloth stored in sanitizer bucket with 0ppm quat. CDI: Bucket emptied and cloths moved to dirty linen area.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed missing lid on recycling dumpster.

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 turkey hoagies in reach in cooling in closed clam shells cooling at insufficient rate to meet cooling parameters. CDI opened clam shells and proper cooling achieved. Points not escalated due to only one item observed and cooling parameters met on other item in walk in.

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 black build up on dish room wall near pass through. -0 points-

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no paper towels at handsink in warewashing room. CDI: Paper towels provided.

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 purees prepared earlier this morning cooling in covered styrofoam containers in walk in unit. CDI: Products vented to facilitate rapid cooling.

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed employee washing dishes while wearing a wrist adornment.

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 pureed chicken in walk in with date mark for 9-12 product held for 9 days. CDI discarded.

4-501.11 Maintain equipment in good repair. Observed one reach in down and one milk cooler out of service . Technician on site at time of inspection to repair items and food was discarded . -0 points-

4-203.11 Food thermometers shall be accurate to +/- 2 degrees Fahrenheit.-Pf Observed thermometer in use more than 4 degrees off during calibration check. CDI: Thermometer replaced with a properly calibrated thermometer from drawer.

3-302.11(A)(4) Protect food in storage using covered containers, intact wrappings, or packaging.- Observed salads opened at 36F in the walk in cooler. Ensure TCS foods are covered once they reach 41F.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P-REPEAT- Observed turkey at 125F in a hot hold reach in. CDI- PIC reheated the item to 171F.

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 cooked mixed vegetable not date marked. Also observed chicken breast and rice in the freezer not date marked. CDI- PIC voluntarily discarded the cooked mixed vegetable. PIC was able to date chicken and rice. NOTE: Ensure, if TCS foods are not going to be used on the day of preparation they need to be date marked.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf- Observed a spray bottle of clear mixture without a label in the dish machine area. CDI- PIC voluntarily discarded the item.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P- Observed several sanitizer buckets being used at 50 ppm QUAT. CDI- PIC brought the sanitizer buckets to 200 ppm QUAT.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P- EHS observed mashed potatoes hot holding at 127F. CDI- PIC brought the mashed potatoes back to 167F.

he 5-501.115 Discard items and litter stored in the waste areas and enclosures as they are not necessary to operation and maintenance.- Observed a pallet in dumpster area.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf REPEAT- Observed 1 pan of pizza in the freezer without dates. PIC stated the pizza was made yesterday. CDI- PIC voluntarily discarded the pizza.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf 1.5pts- Observed chicken puree and spinach opened and prepared yesterday without dates. CDI- PIC was able to back date items.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. REPEAT .5pts- Observed two wet wiping cloths on prep surfaces and soiled. Store wiping cloths in sanitizer at 150 ppm QUAT or 50 ppm Cl. Wiping cloths should be free of food debris.

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. 0pts- Observed ac/heat vent covers in dish machine area with dust build up. Clean as needed to reduce and prevent build up.

4-501.114 Maintain sanitizer at correct concentrations. -P. Observed sanitizer in 3 compartment sink measuring 50-100 ppm quat. CDI - more sanitizer concentrate was added to sink and final measurement was 200 ppm, as required. Make up sanitizer with room temperature water and check the concentration each time you make a sink full before you use it or fill buckets from it.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed sanitizer in three of three tested buckets at 50-100 ppm quat rather than required range. CDI - sanitizer remade and buckets refilled with sanitizer at 200 ppm quat.

5-202.12 Provide at least 100F water at handsinks.-Pf Observed one hand sink in rear kitchen near walk in at 86 degrees all other handsinks over 100 degrees. Verification required.

4-501.112(A)(2) Provide a minimum of 180F rinse water for sanitization when using the dish machine. -Pf Observed dish machine gauges reading between 190-200 degree rinse temperature themolabel will not trip max register thermometer reads 158 for rinse temperature. Cafeteria switched to single service dishware and plumber dispatched. Verification required.

5-205.15 Maintain a plumbing system in good repair. Observed front hand wash sink at service line leaking underneath sinks.

4-202.11 Food contact surfaces shall be smooth, free of open seams, cracks, chips, pits, sharp internal angles, crevices and assembled to allow access to clean. -Pf observed pitted pan in clean dish area. CdI discarded pan and recommended that staff go through all pans and discard all pitted metal pans. 4-501.11 Maintain equipment in good repair. Observed integral thermometer on reach in 1 not functioning. -0 points- Insertable thermometer is in place.

3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 45F within 4 hours. -P Observed prepped salads and black bean salsa cooling tightly covered in reach ins cooling rate calculations indicated that cooling time window could not be met. CDI uncovered products and moved to walk in to properly cool. Rate observed for salads was .008 and for black bean salsa was .007.

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 prepped salads and black bean salsa cooling tightly covered . CDI vented to allow air to flow around product.

4-501.112(A)(2) Provide a minimum of 180F rinse water for sanitization when using the dish machine. -Pf. Observed dish machine that was unable to turn strips black. CDI machine drained and refilled and was able to reach 180F. Repeat. 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed compartment serving trays that were soiled with food debris. CDI items moved to dish machine for cleaning. Repeat. 4-602.11 Clean the equipment and utensils used with TCS foods as required to avoid contamination. -P. Observed employee use thermometer with out cleaning first. CDI thermometer cleaned. Thermometers shall be cleaned before use and before storage.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed serving trays soiled with debris. CDI items moved to dish for cleaning. 4-501.112(A)(2) Provide a minimum of 180F rinse water for sanitization when using the dish machine. -Pf. Observed dish machine with maximum temperature of 155F. CDI machine emptied and refilled and came up to temperature.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P. Observed hamburgers, pinto beans, mixed vegetable, and chicken that was in the hot box below 135F. CDI burgers and other items discarded. Repeat.

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 2 dented cans in dry storage. CDI items moved away for credit.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P. Observed plated mashed potatoes, and chicken for lunch held below 135F. CDI items discarded. Repeat

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 sliced turkey, and black bean and salsa mix not dated. CDI items dated. Repeat. 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 sliced turkey and sliced ham held past 78 days. CDI items discarded.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P. Observed chicken nuggets in hot box at 125F., CDI items reheated 204F. Repeat.

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 two bags of spinach from the day before not dated. CDI items dated.

3-501.16 (A)(1) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding - P. 3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P. Observed facility with puree french fries at 123-130F. Repeat.

3-501.15 Cooling Methods - PF. 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 closed clam shells. CDI salads open and placed in walk in cooler.

4-501.19 Manual Warewashing Equipment, Wash Solution Temperature - PF. 4-501.19 During manual warewashing, maintain the wash solution at a minimum of 110F or as otherwise allowed by the detergent manufacturers label. Observed facility washing dishes in 105F water temperature. CDI water refilled above to 110F.

4-601.11 (B) and (C) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils - C. 4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed underside of tilt skillet soiled with debris.

3-401.11 Raw Animal Foods-Cooking - P,PF. Raw animal foods shall be cooked to its final cook temperature. Observed chicken breast that came out the oven to be placed on hot table at 155-160F. CDI item placed back in oven for cooking.

3-501.16 (A)(1) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding - P. Observed puree ravioli in holding unit at 114F. CDI items reheated in steamer to 179F.

7-201.11 Separation-Storage - P. Toxic materials shall be stored not above and away from food, utensils, and equipment. Observed facility storing sanitizer buckets on the prep surfaces where food prep occurs. CDI buckets moved.

3-501.15 Cooling Methods - PF. Foods shall be cooled in shallow containers, left uncovered, and separated to facilitate cooling. Observed turkey in styrofoam cups that were covered at 55-59F. CDI cups uncovered.

3-602.11 Food Labels - PF. All individually wrapped items that are for self service shall be labeled with the name, list of ingredients, list of allergens, net weight, and address of where food manufactered or distributed. Observed food for self service but not labeled. Repeat.

3-501.16 (A)(1) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding - P. Hold held TCS foods must be 135F or above. Observed corn dogs, chicken pieces, and pureed chicken at 126F, 115F, and 109F. Corn dogs were on steam table, others in hot box. CDI - All were reheated to above 165F before being placed bacj into service.

3-602.11 Food Labels - PF. Observed packaged food available for self-service but not properly labeled - mixed fruit cups, fruit yogurt granola parfait. Salads were not yet out for service. All such items must be properly labeled with name, source, weight, ingredients, and allergens. CDI - CMS is working with the State to address this issue.

Observed slicer with food residue and debris. CDI- Cleaned and sanitized.4-601.11 (A) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils - Equipment food-contact surfaces shall be clean to sight and touch.

Observed scrambled eggs at 118F. CDI- Reheated to 165.3-501.16 (A)(1) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding - Hot food shall be maintained at 135F or above.