DILWORTH ELEMENTARY LUNCHROOM

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. No employee on site with serve safe certification. CDI PIC arrived 1/2 through inspection. For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety

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 floors on edges lower walls under sinks with slight build up. Clean with more frequency.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed TCS foods and ambient holding above 41F on tall RIC for unknown amount of time. All TCS items discarded. VR required. PIC did observe that door on other side was cracked open. 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 .

3-202.11 (A), (B), (C), (D) All TCS foods shall be received at 41F or below; or at 135F or greater except raw EGGS may be received at 45F or less. -P Observed chocolate milk received holding above 41F. CDI PIC voluntarily discarded. 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 .

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 floors between cooking equipment with buildup., needs more frequent cleaning.

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 side of wall where cooler is installed with plastic covers that are loose exposing raw wood. Area could be pest harborage as well. Ensure covers are reaffixed.

3-202.15 Food packaging must be in good condition, intact and protect the food inside. Pf. Observed cans of applesauce and mandarin oranges with significant dents / rolled top seams mixed with in use inventory in dry storage room. CDI - discarded.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed assembled burgers holding below 135f in heated cabinet. Through discussion with PIC, both he buns and the meat are heated prior to assembly, however heat is lost during the preparation process. In addition, cold cheese is placed on some burgers reducing temperature. Burgers must be re-heated to above 165f prior to placing into holding cabinet or burgers must be held using TPHC and discarded at end of lunch. CDI - burgers today re-heated to above 165f.

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 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 Cooling Food Safely https://youtu.be/P6x8b1ZVOxU . Observed milk cooling in service line case. CDI- milk relocated to WIC to quickly chill. Do not cool milk in the service line cooler. Chill milk in the WIC and then promptly place into cold holding case.

3-305.12 Food may not be stored in locker rooms, toilet rooms, dressing rooms, garbage rooms, mechanical rooms, under sewer lines that are not shielded to intercept potential drips, under leaking water lines, under open stairwells, or under other sources of contamination. Observed condensate drip from compressor in WIC with liquid dripping onto packages of cheese and pooling in pan holding cheese. Do not store food under sources of contamination including condensate drips. PIC discarded cheese.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. For more information on becoming a certified food protection manager please visit: http://meck.co/FoodSafety Observed no certified food protection manager on site during inspection. CDI: Manager arrived while EHS was typing up report.

2-501.11 A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. -Pf For more information please visit: http://meck.co/FoodSafety Observed vomit and diarrhea plan does not have responsible person listed. CDI: PIC wrote down who is responsible with the plan. EHS and PIC discussed vomit and diarrhea plan expectations.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed chicken sandwiches in hot box below 135F. Through discussion about process of making the sandwiches, it was determined that employees placed the hot chicken patty’s on bread from the walk in (below 41F.). This caused the chicken to decrease in temperature. CDI: Product was put on TPHC from prep time (930a-130pm) to end of service. Going forward, EHS suggests placing the buns in the oven for a few min to warm them to at least room temperature before placing the hot patty on the bun. Alternatively, buns could be left out at room temp the night before (although PIC expressed a food security issue with this practice due to not being able to lock them up.)

4-302.13 (B) Provide an approved Max/Min thermometer for testing sanitizing temperatures in hot water warewashing machines. The thermometer must be readily accessible. -Pf Observed no max/min thermometer for high temp dish machine. CDI: EHS showed and explained to PIC about required equipment.

4-501.11 Maintain equipment in good repair. Observed ongoing issues with the door frame of the walk in freezer. The frame is freezing over with ice and then melting water onto the ground. The manager is working with maintanance and is expecting parts to come in within the next week. This will be the 5th time operators have been out to repair the door frame.

3-302.11(A)(4) Protect food in storage using covered containers, intact wrappings, or packaging. Observed uncovered food items in the walk in cooler that were from the day before. CDI-The items were properly covered.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed a wet cloth stored on the prep counter at the start of the inspection. CDI-The cloth was removed.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed top layer of milk in front milk holding unit at 45F. Bottom layer was 39F, and PIC stated that unit had been open for breakfast. CDI: Milk sent to walk in unit for rapid cooling to 41F.

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 pizza sauce cooling from room temperature in a covered, deep metal pan. CDI: Pan vented to facilitate rapid cooling.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed sweet potato fries holding at 125 in hot box. CDI: Fries reheated to 165F and placed back into holding for service. REPEAT.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed burgers hot holding below 135F in hot boxes. CDI: Burgers reheated to 165F and placed back into holding.

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 green beans cooling from room temp in a tightly covered pan in walk in unit. CDI: Green beans vented.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed dumpster doors and lid open during inspection. CDI: Doors and lids closed.

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 an employee handle soiled trays and utensils and then handle clean utensils and trays. CDI- PIC was informed of the violation and had the utensils and trays re-washed. After instruction EHS observed proper hand washing.

3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P- Observed unwashed produce stored above RTE foods in the walk. PIC stated produce comes in pre-washed however packaging does not state the produce is pre-washed. CDI- PIC re-arranged the storage order.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P- Observed sanitizer buckets, with towels stored inside, at 50 PPM QUAT. CDI- PIC changed the concentration to 150 PPM QUAT.

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 several trays of salads not date marked. According to the PIC the salads were prepared yesterday. CDI- PIC was able to back date the salads.

4-501.11 Maintain equipment in good repair.- Observed one reach in cooler not functioning properly. The unit is not being used by the facility. PIC stated a work order has been placed.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf- REPEAT- Observed several metal pans with sticker residue and minor food debris left on them, stored clean. CDI- Pans were identified and PIC moved them to the dish pit to be properly cleaned.

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 TPHC board lacking an end time for TCS foods placed on time. CDI- PIC was able to place end time on the board.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing.- Observed water marks left of metal pans stored clean.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. -REPEAT- Observed outside dumpster door open during the inspection. 5-501.114 Ensure drain plug on dumpster, waste containers is in place.- Observed outside dumpster without a drain plug. 5-501.111 Keep storage areas and bins for waste in good repair.- Observed outside dumpster in need of replacement do to bottom rusted out creating large holes.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf- Observed employee dump milk down a handsink. CDI- PIC was informed only to use handsinks for handwashing. There is no other purpose for a handwashing handsink.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf- Observed sticker residue on several clean pans stacked together. CDI- PIC removed pans with stickers to dish machine area to be properly cleaned.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors.- Observed doors open during the inspection. PIC closed doors.

4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. 0pts- Observe pink build up on the back of the ice machine shield. Clean as needed to reduce and prevent build up.

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 REPEAT- Observed enchilada sauce dated for 2/9 and held longer than seven days. CDI- PIC voluntarily discarded the item. NOTE: EHS observed an improvement from last 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 salads made yesterday not date marked. CDI- PIC was able to back date those items. -1.5pts

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. 0pts- Observed a wet wiping cloth stored on a prep table. PIC moved cloth into a sanitizer bucket.

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. 0pts- Observed several cutting boards with deep cuts and grooves. PIC stated there is a request in for new cutting boards.

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, diced chicken, chicken broth, and pizza sauce that was held over for 7 days. CDI items discarded.

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 hot dogs that were on TPHC but no time stamp recorded for them. CDI time recorded. Repeat.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed handles for reach in soiled with debris. Microwave is in cafeteria vicinity and still needs to be cleaned to prevent accumulation and attracting pests.

2-102.11 PIC demonstrates knowledge by being a certified food protection manager. - PIC was not present during the inspection. Arrived within 30 mins. Ensure PIC is available to prevent violations such as cooling.

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. - 0pts - Observed employee cup stored on prep table. CDI - Moved by employee.

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 - 0pts - Salads, yogurt, and cheese all placed on time on display without any time. Salad placed on display at 55F. CDI- Please ensure that all procedures are being met with TPHC which include labeling and proper temperatures before placing on time. TIme placed on product and salad cooled down properly.

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 - Repeat - Chef salads (55-61F), side salads (47-50F), and tomatoes/lettuce mix (51F) all tightly covered in reach in unit. CDI - All items vented and placed in walk in cooler. After 30 mins chef salad read 51F throughout PIC decided to place in freezer. Proper procedures shall be in place to ensure compliance with cooling and TPHC procedures. Product must be down to 41F or below according to procedure. Use of thermometers, venting, and rapid cooling equipment (walk in or freezer) may assist.

5-203.13 Service Sink - C - 0 pts - Note: Establishment does not have a can wash in the permitted kitchen area or outdoors. At least 1 service sink or 1 curbed cleaning facility equipped with a floor drain shall be provided and conveniently located for the cleaning of mops or similar wet floor cleaning tools and for the disposal of mop water and similar liquid waste.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P - Tatter tots read 117-120F on the line. / Chicken sandwiches read right at 135F stored out of hot holding in sheet pan. CDI- Tatter tots reheated to 201F and sandwiches placed in better location.

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 - 0pts - Marinara and salads tightly covered in walk in and reach in. CDI- Items placed in freezer. Discontinue bringing out items from walk in cooler that are not necessary to prevent increase in temperatures of product that isn't being actively monitored.

5-203.13 Service Sink - C - 0 pts - Note: Establishment does not have a can wash in the permitted kitchen area or outdoors. At least 1 service sink or 1 curbed cleaning facility equipped with a floor drain shall be provided and conveniently located for the cleaning of mops or similar wet floor cleaning tools and for the disposal of mop water and similar liquid waste.

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. Ceiling: Observed dust build up in ceiling and fan in dish room.

5-205.15 Maintain a plumbing system in good repair. - 0 pts - Repair plumbing at hand sink in front area. 5-203.13 Service Sink - C - 0 pts - Note: Establishment does not have a can wash in the permitted kitchen area or outdoors. At least 1 service sink or 1 curbed cleaning facility equipped with a floor drain shall be provided and conveniently located for the cleaning of mops or similar wet floor cleaning tools and for the disposal of mop water and similar liquid waste.

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. Walls: Remove molding caulk from dish area, clean , and replace with new. Ceiling: Observed dust build up in ceiling and fan in dish room.

5-202.12 Provide at least 100F water at handsinks.-Pf - All hand sinks are reading 74F. Verification is required for repair within 10 days. 5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf - Observed bucket in hand sink and ice dumped in another hand sink. CDI- Bucket moved. Hand sinks can only be used for hand washing. Do not use hand sink for dumping or storage. 6-301.11 Provide soap for handwashing at each handsink. -Pf - One hand sink with no soap. CDI- Soap placed in dispenser.

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 - Repeat - Cooked pasta with meat sauce stored in walk in cooler tightly covered. CDI- Product uncovered. Ensure that product is cooled down using one or more of the cooling methods listed above.

5-203.13 Service Sink - C - 0 pts - Note: Establishment does not have a can wash in the permitted kitchen area or outdoors. At least 1 service sink or 1 curbed cleaning facility equipped with a floor drain shall be provided and conveniently located for the cleaning of mops or similar wet floor cleaning tools and for the disposal of mop water and similar liquid waste.

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 - Rice (55F), chicken (53F), and pizza (55F) on speed rack prepared on 8/31 were out of time/temperature compliance. CDI- Items were voluntarily discarded.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P - Repeat - Hotdogs in hot holding box read 99-109F. CDI- Hotdogs were reheated. Hot dogs are being cooked to 165F + but are rapidly losing temperature when placed in buns. PIC states he will place hotdogs on time to ensure temperature compliance in the future.

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 - Ham, turkey, and chicken opened on 8/21. CDI- Product was voluntarily discarded. Ensure that potentially hazardous, ready to eat items are maintained for only 7 days with day of preparation or openning counting as day 1 if temperatures remain 41F or below. Ensure that potentially hazardous, ready to eat items are maintained for only 4 days with day of preparation or openning counting as day 1 if temperatures remain 42-45F.

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 - Repeat - Product prepared today was tightly covered. Product prepared 8/31 was tightly covered. CDI- Items prepared today were loosely vented and porduct prepared on 8/31 was voluntarily discarded. // Salads are being cooled properly.

5-203.13 Service Sink - C - 0 pts - Note: Establishment does not have a can wash in the permited kitchen area or outdoors. At least 1 service sink or 1 curbed cleaning facility equipped with a floor drain shall be provided and conveniently located for the cleaning of mops or similar wet floor cleaning tools and for the disposal of mop water and similar liquid waste.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P - Chicken patties (94F) and broccoli (111F) stored in hot box were out of temperature compliance. CDI- Items reheated.

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 -0 pts - Containers of individually portioned salsas were tightly covered. CDI- PIC uncovered all salsas.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. - 0 pts - Observed oil buildup below the chopper.

4-501.114 Maintain sanitizer at correct concentrations. -P - 0 pts - One bucket of sanitizer read 100ppm. Sanitizer at 3 compartment sink read 200 ppm. PIC demonstrated how cloth towels absorb the chemical sanitizer. CDI- Bucket refilled with sanitizer, read 200 ppm.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf - Butter was not labeled. CDI- PIC voluntarily discarded butter. 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 - Container of turkey with date of 2/10. CDI- PIC voluntarily discarded turkey.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. .- 0 pts - One wet wiping cloth stored on cart. CDI- PIC placed wet cloth in chemical sanitizer.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed one handsink not stocked with paper towels. CDI- PIC restocked handsink with paper towels.

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 an expired container of shredded cheese • (dated from August). CDI - Discarded by PIC.

3-602.11 Food Labels - PF. Observed fruit with yogurt and various mixed salads available for self-service without proper labeling. CDI - CMS system is actively working with the State to resolve this issue.

Facility did not have any times written for their items held as time as a public health control. This was corrected. CDI.

3-602.11 Food Labels. Label information shall include: (1) The common name of the FOOD, or absent a common name, an adequately descriptive identity statement; (2) If made from two or more ingredients, a list of ingredients in descending order of predominance by weight, including a declaration of artificial color or flavor and chemical preservatives, if contained in the FOOD; (3) An accurate declaration of the quantity of contents; (4) The name and place of business of the manufacturer, packer, or distributor; and (5) The name of the FOOD source for each MAJOR FOOD ALLERGEN contained in the FOOD unless the FOOD source is already part of the common or usual name of the respective ingredient (Effective January 1, 2006). Pf Health Dept and CMS management addressing labeling deficiences and procedure adjustments to gain compliance for items such as cookies, salads, ect. CDI.