ARDREY KELL HIGH SCHOOL LUNCHROOM

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed multiple pans of cheeseburgers and waffle fries in hot holding below 135F. (See temperature observations) CDI - PIC instructed food handler to reheat all affected foods to 165F or above. EHS observed cheeseburgers reheated to 185-190F and waffle fries from 165-167F. -1.5-

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed cut romaine (caesar salads) in the pass through upright cooler at 43F. Per PIC salads were from 4/22 and were there overnight. CDI - PIC voluntarily discarded salads (9 total). 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 .

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed lid open to dumpster. PIC stated that custodians use dumpster as well. PIC stated it was closed in the morning when she arrived.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P. Observed multiple pans of portioned cups of marinara on hot holding line and in hot box below 135F. CDI: PIC was able to verify via logs item was 145 at 8:20am, item was added to TPHC. 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 .

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

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 minor food debris build up in bottom of reach in coolers and reach in freezer. Clean as needed.

4-501.11 Maintain equipment in good repair. Observed that the cold holding cabinet nearest to the kitchen door is leaking. PIC stated that this happens when the unit goes into defrost. EHS advised to not store food under the leaking portion of the unit. Repair as soon as possible.

4-501.11 Maintain equipment in good repair. Observed broken handle on hot holding cabinet at serving line held together with tape. See comment. (-.05)

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed one live German cockroach in main kitchen area and several dead flies in window beside ware-washing. Increased pest control visits and frequency of removing dead insects is recommend. (-1)

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed 36 boxes of potatoes accidentally delivered this morning to the wrong school. PIC has no room for storage of such quantity off the ground, and neighboring school PIC’s will arrive to retrieve the boxes for lunch service tomorrow, later this afternoon. PIC states she will forward a photo of the WIC cleared of potatoes to EHS as soon as possible. No points taken due to situation outside PIC control, and potatoes to be fully cooked at next establishment prior to service. (-0)

2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P Observed food handler turn off faucet with freshly washed hands, causing recontamination. CDI- Food handler rewashes hands and uses paper towel to turn off faucet.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Chicken tenders and fries recorded below 135F. CDI - Placed on TPHC and discarded after 4 hours5d 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 .

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P. Observed a pan of fish stick hot holding at 120-125F on serving line. CDI-Food employee reheated fish sticks to 167F.

Observed a bucket of sanitizer at 50ppm Quat. CDI- Poured out and another bucket made at proper strength. 4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P

4-501.114 Manual and Mechanical Warewashing Equipment, Chemical Sanitization-Temperature, pH, Concentration and Hardness - P Observed high-temp dishmachine reading 155F on hot plate at first. After running it about 10 times, it rose to 158F and stayed there. Final rinse gauge is reading 190 and wash gauge is reading 160. Instructed PIC to use 3-compartment sink for dishwashing and sanitizing. VR to be done by 4/4/21.

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 all items in hotboxes placed on TPHC and written procedures were provided, but items not stamped. CDI - Items time stamped. No signature needed due to COVID-19 guidelines.

6-301.11 Provide soap for handwashing at each handsink. -Pf Observed no soap at handsink closest hotboxes and coldboxes towards the front (not the frontline). Also observed soap dispenser not dispensing soap properly at handsink closest to ice machine. CDI - Both dispensers were fixed and refilled.

3-501.16 (A)(2) and (B) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding - P - Observed Tall Delfied refrigerator not maintaining TCS foods at 41 degrees F and below. Observed cheese held at 42 degrees F. CDI, TCS foods relocated to walk in cooler to rapidly cool. Ensure unit calibrated to ensure foods maintained at 41 degrees F and below. Observed salads and string cheese portioned and held in unit from morning between 51-55 degrees F. CDI, items voluntarily discarded by PIC. Effective January 1st, 2019 all TCS foods shall be held at 41 degrees F and below. Per guidance from State, 0 points to be deducted on first inspection under new regulatory requirement.

7-204.11 Sanitizers, Criteria-Chemicals - P - Observed quat sanitizer in bottle over 400ppm as registered by test strips. CDI, sanitizer diluted to required concentration.

General Comment: 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 portioned bags of yogurt and cheese sticks and salads holding between 51-55 degrees F. Ensure all TCS foods are properly cooled prior to holding in prep refrigerators.

4-601.11 (A) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils - P - Observed blade of can opener and several pans stored as clean but soiled with food debris. CDI, equipment relocated for cleaning.

4-501.11 Good Repair and Proper Adjustment-Equipment - C - Observed small leak at faucet of hand washing sink towards front of kitchen.

2-301.14 Wash hands after activities that contaminate them. -P Observed food employee touching trash can then proceed to continue with food preparation. CDI Food employee stopped and directed to wash hands. 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 food employee going from dirty to clean without washing hands or changing gloves. CDI Food employee stopped and directed to wash hands after moving from dirty to clean.

4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed debris in upper part of ice machine where ice is made. Make sure to increase cleaning frequency.;

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 7 layer dip and salads placed in reach in unit for cool down tightly covered and stacked. Lunch service begins at 10:55 am and with the cooling method was not going to be achieved before then. CDI Product was moved to walk in cooler and opened packages.

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed food employee wearing ring that has stones in it. Make sure to remove all jewelry when performing food preparation to ensure hand washing is effective.

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 watermelon that was processed and began time at 10:40 am (time of inspection). At approximately 11:15 am observed watermelon in reach in unit processed as one batch above 45 degrees. CDI PIC pulled watermelon and placed in walk in cooler for rapid cool down. Informed PIC that time begins when watermelon hits 41 degrees as per CMS standards and ensure food employees are checking temperatures before placing in process.

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 watermelon still cooling above 45 degrees that was placed in reach in unit tightly sealed in plastic cups and stacked. CDI Watermelon moved to freezer for rapid cool down.

4-904.11 Display and handle single-use and single-service articles to prevent contamination. Observed single service utensils in consumer area with food contact surfaces upwards and in a manner of potential contamination. Make sure to display and handle to prevent contamination.

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed food employee wearing a watch and ring with a stone in it. Make sure food employees only wear a plain wedding band to faciliate hand washing.

3-302.15 Washing Fruits and Vegetables - C Raw fruits and vegetables shall be thoroughly washed in water to remove soil and other contaminants before being cut, cooked, served or offered for human consumption. Observed pears that were washed and ready to be served still witih produce sticker on it. CDI Explained to PIC to make sure stickers are removed because dirt and other potential contamination could still be on the fruit once the sticker is removed; PIC will make sure they are removed.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed dumpster lids open. Make sure to keep closed.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed slicer with debris on blade, mixer with food debris in bottom of mixing unit, and grinder with debris. PIC informed all items are no longer used due to lunch meat already sliced, no longer using raw product and CMS doesnt make sweets anymore. CDI Informed PIC to have items removed from premise if no longer in use or store clean and covered to protect from contamination for next use.

4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. Observed household mr coffee machine and oyster blender. PIC explained that oyster blender was no longer used and coffee maker is for employee use. Informed PIC to have personal items stored separately and labeled employee use. If items are no longer used, removed from facility. 4-501.11 Maintain equipment in good repair. Observed loose gaskets on reach in units by walk in cooler. Make sure to keep equipment in good repair.

Observed old cucumber and veggies in a container inside of the walk in cooler. Product discarded today due to decomposing. 3-101.11 P Food shall be safe for consumption, unadulterated and honestly presented.

Observed mashed potatoes that had been rehydrated and then stored in the reach in warmer at <135F. Product reheated today to correct. Commercial TCS foods must be heated to 135F and held there. 3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P

Observed an oyster blender that is for household use only-PIC stated that commercial blenders are on order. 4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent.

Observed build up on the reach in freezer gasket today. 4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed a cart with boxes stored in front of the hand sink. CDI- Moved to another location. Keep hand sink clear at all times to ensure proper hand washing when needed.

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 dust build-up on the ceiling vent in the dry storage area.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Clean door gasket (top) on reach in Delfield freezer.

6-201.16 Wall and Ceiling Coverings and Coatings - C: Repair wall at hand sink near reach in cooler. Paint peeling.

4-204.115 Warewashing Machines, Temperature Measuring Devices - PF: Final rinse temperature guage is not registering at 180F during final temperature. Temperature is accurate. Repair.

6-201.11 Floors, Walls and Ceilings-Cleanability - C: Clean ceiling tiles HVAC vents.

3-202.15 Food packaging has to be in good condition, intact and protect the food inside. Observed two buld canned goods with dents on hermetic seal and stored for later use. CDI - Cans relocated to area designated for return to vender.

General Comment 5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed trash stored in handsink at rear serving station. CDI - Trash discarded; instructed staff not to store anything in handsink.,

General Comment 3-202.15 Food packaging has be in good condition, intact and protect the food inside. One bulk can dented on hermetic seal and stored with other intact cans for use. CDI - Dented can was moved to area designated for return.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Mandarine. chicken holding below 135F on serving line. CDI - Product was discarded.

4-501.112(A)(2) Provide a minimum of 180F rinse water for sanitization when using the dish machine. -Pf . Observed the dish machine was not sanitizing. CDI- PIC adjusted the machine and the machine began to sanitize.

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 hummus was past the7 days allowed once opened. CDI - discarded.

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 two salads were 49F and tightly closed. They were put into the walk-in to cool.

6-301.11 Handwashing Cleanser, Availability - PF. Hand soap must be available at all hand sinks. Observed hand soap was not available at one of the remote serving stations on the far side of the lunchroom. CDI.

4-601.11 (A) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils - P. Maintain equipment and utensils clean to sight and touch. Observed build up on the slicer blade. CDI.

3-602.11 Food Labels - PF. Packaged foods must be labeled properly with all the information required in the rules. Observed salads etc packaged for customer self service were not lab3eled. CDI. CMS child nutrition and the Health Department are working to resolve this issue.

5-501.113 Covering Receptacles - C. Keep the dumpsters closed outside. Observed all lids were opened.

4-601.11 (A) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils. Maintain food contact surfaces and equipment clean. Observed a small amount of build up on the blade of the slicer.. CDI.

3-501.16 (A)(1) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding. Maintain hot food at 135F or greater. Observed BBQ chicken as low as 106F and baked sweet potato 115F on the serving line. Both were pulled and reheated. CDI.

3-501.18 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Disposition. Date marked food must be discarded after 7 days when held at 41F or below refrigeration. Observed a small pan of cooked eggs past the 7 days. CDI - discarded by the PIC.

3-602.11 Food Labels. Packaged food for customer self service must be labeled. Food labels must include 1) The common name of the food; 2) If made from two or more ingredients, a list of ingredients in descending order of predominance by weight; 3) An accurate deceleration of the quantity of the contents (typically in oz.); 4) The name and place of business of the manufacturer, packer, or distributor; 5) The name of the food source of each major allergen contained in the food unless the food source is already part of the common name of the ingredient. Observed packaged salads etc out for customer self service. CMS child nutrition is working with Environmental Health Management to resolve. CDI by instruction.