OAKDALE ELEMENTARY LUNCHROOM

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it has not been labeled, or if the label is incorrect. -P The PIC should train and assign staff to monitor date marking to prevent the use of food products that are no longer in compliance with 3-501.17 (A), (B), or (C) Observed mozzerella cheese (10/7) held over 7 days. CDI items discarded. Observed lettuce that was to be used tomorrow not dated. CDI item dated. 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 .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P- *Observed - Individual Salads, yogurt and string cheese above 41F in Standing RIC 2, see temp chart for details. *CDI - PIC placed items onto speed rack and placed speed rack into WIF. Items were rapidly cooled to 40F. 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 .

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf- *Observed - 1 spoon and 2 knives with debris build up. *CDI - PIC sent to them to the dish machine to be washed, rinsed and sanitized. 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 .

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 - 4 dented cans stored in dry storage area along with non-dented cans. *CDI - PIC moved items to table outside of dry storage area to be discarded.

2-102.11 (C ) (2), (3), (17) The Person in charge shall demonstrate knowledge of foodborne disease prevention, application of HACCP principles, and the requirements of this code by (A) Complying with the Food Code by having no violations of Priority Items during the current inspection, (B) Being a certified food protection manager, or (C) by responding correctly to the inspector's questions related to employee health process and procedures. -Pf Observed facility received 2 priority items violations. PIC did not know that the cold box on the serving line was unplugged. There were several crates of milk in the unit that was spoiled. Dish machine final rinse was 156F and sanitizer at 3 comp sink was only 50ppm Quat. VR needed 11-30-23

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed sanitizer at 3 comp sink at 50 ppm Quat. CDI PIC adjusted sanitizer to 200 ppm. 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 and How to Test Sanitizer https://youtu.be/y0SjmnabFaY 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 final rinse water of dish machine at 156F after 3 runs. PIC put in a work order for the dish machine. Facility will use 3 comp sink to sanitize until dish machine is repaired. VR NEEDED 11-23-23 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 .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed one of the cold boxes for milk on the serving line not turned on. Milk was at 62F. PIC discovered that the box was unplugged. CDI PIC discarded all the milk that was in the box. Ambient air checked at the end of inspection was 30F. 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 .

7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P Observed 2 spray bottles of sanitizer and 1 sanitizer bucket on the shelf with trays and single service cups. CDI PIC moved all chemicals.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed crossiant sandwiches in WIC above 41F. PIC stated that they had been pulled out this morning for about 30 min. Temperature in kitchen is 80 degrees today. CDI PIC put sandwiches in WIF to cool back down. Observed 2 crates milk in cold box on lunch line above 41F. Employee said box lid had been open since 7:30 am. Only the 2 crates of milk in the top front were above 41F, but the bottom crates and back crates were below 41F. CDI PIC put 2 crates above 41F in WIC to cool down. 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 .

7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P Observed sanitizer spray bottle on bottom shelf of prep table with food trays and containers. CDI PIC moved sanitizer spray bottle.

6-403.11 (A)Areas designated for employees to eat and drink, shall be located so that food, equipment, linens, single service/use items are protected from contamination. Observed employee food in reach in freezer. CDI PIC moved employee food

REPEAT 5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed dumpsters door left opened when not in used. Keep doors closed to prevent insects/rodents harborage. -0.5 pts-

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 soil build up on can opener blade. CDI: Can opener was removed from use and returned to dish wash for W/R/S.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed spray bottle containing unknown solution without label. CDI: PIC removed bottle from use and emptied contents.

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 dented cans being stored with non-dented cans in dry storage area. CDI: PIC placed cans in designated area for non use items.

3-304.14(E) Store sanitizer containers used for wet wiping cloths off the floor and to prevent contamination of food, equipment, and utensils. Observed sanitizer bucket container wiping cloth being stored on counter top. CDI: Food worker relocated bucket to bottom shelf of counter.

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

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed two employee jackets being stored on non food contact equipment in kitchen. CDI: PIC relocated items to designated area for personal employee items.

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 cut melon sitting in the stand up at 44-45F, half was in temp, half was not. PIC explained it was supposed to be cooling in the WIC, as it was made this morning and to be used for tomorrow. CDI-PIC moved melon to the WIC 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 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 cut melon sitting in the stand up at 44-45F, half was in temp, half was not. They were in small plastic cups with lids. PIC explained it was supposed to be cooling in the WIC, as it was made this morning and to be used for tomorrow. CDI-PIC moved melon to the WIC to cool.

3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. For more information on food storage order please visit: http://meck.co/FoodSafety. Observed unwashed strawberries over RTE apple slices. REPEAT. This is the last warning for incorrect storage order and then repeat points will be taken. CDI-Food employees were brought in to the WIC and EHS went through how to tell the difference and the correct order produce goes in. PIC and food employees moved produce to put unwashed on the bottom.

3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. For more information on food storage order please visit: http://meck.co/FoodSafety. Observed a box of unwashed oranges over RTE hummus and chips. PIC knew what the issue was and moved it. They also explained they had a delivery man in last night who had set it there. CDI-PIC moved unwashed to the unwashed shelf on the bottom

4-501.11 Maintain equipment in good repair. Observed WIC gasket that needs to be replaced, and the metal door plate on the inside is loose. The plastic lining on the milk cooler is hanging off the ends.

2-103.11(M) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure. -PF Observed employees could not locate Employee Health Policy. Employees were aware of some of the symptoms. Employees stated they used to have posters but that they had been removed when walls were cleaned. CDI - Employees did find EHP after digging through some files. EHS gave facility posters to put up in the kitchen.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed milk on the floor in the WIF. CDI - Milk was moved onto a shelf.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed wiping cloths in bucket at 0 ppm sanitizer.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed door open on dumpster. CDI - Employee closed the door.

4-501.110 Mechanical Warewashing Equipment, Wash Solution Temperature - PF. Observed active dish washing with solution temperature reading 134 on the measuring device. CDI. PIC repaired to required temperature and rewashed dishes.

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 cheese in the WI with a date mark passed the 7 days period. CDI. PIC discarded the cheese.

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 dented cans stored together with undented cans. CDI. PIC removed to a designated 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 Observed six salads in the walk in cooler with the clam shell closed. Recommend opening shells to allow more air circulation for cooling. CDI- PIC open clam shells for more rapid cooling.

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 parfeit and salads not cooled properly to 41F and below before putting the product on TIME control. CDI - advised employees to read CMS TPHC procedures again and to use proper cooling methods to rapidly cool product down. Relocated food to walkin cooler. Food has cooled and is in compliance.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf REPEAT VIOLATION. Observed sanitizer buckets with no labels on them. CDI - wrote sanitizer on buckets.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths, active stirring, or leave food uncovered to facilitate heat transfer. -Pf Observed food being cooled down in stand up refrigerator. CDI - educated to not cool down in stand up refrigerator. Brought to walkin cooler.

4-501.11 Maintain equipment in good repair. Observed milk box refrigerator not operating properly. PIC Bradley Ellis has put in work order for the milk box.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed sanitizer stored in bucket labeled as detergent. CDI bucket changed to sanitizer bucket.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed several boxes of food stored directly on floor in walk-in freezer.

4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed single service items stored on floor.

5-202.12 Provide at least 100F water at handsinks. -Pf Observed water at handsinks not reaching 100F. CDI emergency work order placed. VERIFICATION REQUIRED.

5-103.11(B) Provide sufficient hot water to meet the peak hot water demands.-Pf Observed hot water at multiple handsinks not reaching 100F. CDI emergency work order placed. VERIFICATION REQUIRED.

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. Observed in-use utensils stored in standing water.

4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed ice machine collectin pink debris on inside surfaces. CDI ice machine drained and cleaned during inspection.

2-301.12. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 15 secs, rinse, and dry without recontaminating hands. -P Observed no hot water provided at handsinks. VERIFICATION REQUIRED.

5-103.11(B) Provide sufficient hot water to meet the peak hot water demands.-Pf Observed no hot water provided at handsinks. VERIFICATION REQUIRED.

4-501.11 Maintain equipment in good repair. Observed condensation leak in walk-in freezer creating large amounts of ice build up.

4-903.11 Store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor. Observed unused equipment stored under prep tables collecting dust and debris in need of cleaning.

4-601.11 (C ) 4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed non-FCS of equipment with build up in need of cleaning. (ice build up inside walk-in freezer in need of removal)

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed numerous utensils stored clean with old food debris stuck to surfaces; CDI utensils pulled and placed into dirty dish pit.

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 numerous chicken strip salads cooling inside walk-in cooler in sealed clam shell containers measuring 67F; CDI containers opened so air can move around product.

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 utensils stored under prep tables collecting debris.

4-501.114 Maintain sanitizer at correct concentrations. -P Observed a sanitizer bucket at 100ppm. CDI by properly preparing at 200ppm.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed a presence of ants in the dining area. Observed a water insect in the dishroom.

4-501.15 Operate a warewashing machine in accordance with data plate. Observed the maximum wash temperature reading 125F on the wash temperature gauge.

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed employee beverage stored on food prep table next to ice machine. CDI by relocating to employee beverage storage cooler.

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 container of salsa and beans mislabeled for date mark. CDI by correcting date mark.

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed employee beverages stored above ready-to-eat food items in reach-in cooler. CDI by moving to bottom shelf in cooler.

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 open packages of turkey deli meat in walk-in cooler without date mark. CDI by date marking.

6-501.114 Maintaining Premises, Unnecessary Items and Litter - C Remove all boxes from the floor in dry storage rooms.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed small amount of garbage on the ground around dumpster and door left open on dumpster.

3-602.11 Food Labels- TCS packaged foods offered as grab and go on service line may be subject to labeling requirements of the NC Food Code. Further information will be provided at a later date. Observed packaged salad without food labels.

3-304.14 Wiping Cloths, Use Limitation- Wet wiping cloths must be stored in sanitizer when not in use. Observed wet wiping cloths stored on work surfaces. CDI by placing in buckets.

4-601.11 (A) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils- Food contact surfaces of equipment must remain clean to sight and touch. Observed food residue on meat slicer blade. CDI by cleaning and sanitizing.

6-301.12 Hand Drying Provision- All handwash sinks must be supplied with hand drying device. Observed one handsink without hand towels. CDI by adding towels.

3-501.19 Time as a Public Health Control- TPHC approval must be followed as instructed. Observed no time recording for salads being held off of temperature control on dry erase board. CDI by instruction and recording time on board.

3-601.11 Standards of Identity- Health Dept. and CMS management addressing labeling requirements and procedure adjustments for packaged food items offered as 'grab n go'. Observed packaged salads on line offfered as grab n go.