ELON PARK ELEMENTARY SCHOOL CAFETERIA

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed 3 metal containers with food debris stored as clean. CDI- Dishes re-washed/rinsed/sanitized. (-0)

REPEAT. 4-501.11 Maintain equipment in good repair. Observed conveyor dish machine not operating. Part has been delivered and repaired is scheduled for tomorrow. 3 comp sink was set up properly. (-1)

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 container of tomato sauce in WIC dates 05/19. CDI- PIC voluntarily disposes expired sauce. (-0)

4-501.11 Maintain equipment in good repair. Observed conveyor dish machine not operational. Bring into good repair and usable condition at earliest opportunity. (-0.5) Note: EHS observed compliant ware-washing process at 3 comp sink.

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 missing tiles just above floor coving outside WIC. Repair at earliest opportunity. (-0)

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no paper towels at back hand sink. CDI- PIC restocks paper towels. (-0)

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 Cesar salads and sliced cantaloupe cooling in sealed portioned containers inside RIC, not decreasing in temp after 20 minutes. CDI- PIC relocates items to WIC for rapid cooling. (-0.5) 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 .

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed hamburgers and cheeseburgers in hot holding cabinet <135F. CDI- PIC turns up heat on cabinet, returns burgers to oven for reheat back to 165F before returning to HH/serving line. (-1.5)

6-301.11 Provide soap for handwashing at each handsink. -Pf Observed no soap at hand sink 1. PIC states both dispensers are broken and there is nowhere to place a single use soap container. A work order has been called in, hands sinks 2 and 3 being used at this time. 10 day VR required. (-1)

7-204.11 Provide sanitizer at correct concentrations, diluting as required.-P Observed Quat sanitizer in 3 comp sink at >500PPM. Manufacturer label states to use at 200-400PPM for food contact surfaces. CDI- PIC dillutes sanitizer to 400PPM, and states they will call in work order to have the automatic dispenser serviced. (-1)

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 hot water dish machine thermometer onsite. PIC states they will procure one at the earliest opportunity. 10 day VR required. (-.05)

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed quat in sanitize bucket at <50PPM. CDI- new quat mixture at 200PPM is made up. (0) 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

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed 3 cheese sticks at front service line 42-43F. PIC states they were just moved there from WIC (for where ambient air is 30F), opts to place them in cooling drawer where they rapidly fall to 41F. EHS recommends close monitoring of service line cold holding, utilizing TPHC and cold drawers as needed. (-1.5) 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 .

5-501.114 Drains in dumpsters and waste containers shall have drain plugs in place. Observed no drain plug at one of two dumpsters. PIC states it was recently replaced and has already gone missing again. Maintenance will be called to replace drain plug. (-0)

6-301.11 Provide soap for handwashing at each handsink. -Pf EHS observed no soap at rear handsink in kitchen. PIC states that work order has been put in to fix dispenser. A 10 day VR will be conducted. -1 point

5-501.114 Drains in dumpsters and waste containers shall have drain plugs in place. EHS observed dumpster with no drain plug.- 0 points

4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Ice machine white shield had brown build up on it. CDI - Cleaned on site.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. One wet cloth stored on prep sink dry board, Keep in sanitizer buckets.

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. Fan in dish pit dusty and needs cleaning.

5-501.114 Drains in dumpsters and waste containers shall have drain plugs in place. Drain plug missing from trash dumpster. PIC Jasmine Mathis showed EHS work order for drain plug replacement.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed in use sanitizer bucket with 100ppm QUAC sanitizer. QUAC Sanitizer should be between 200-400ppm per facilities Alco Secured QUAC sanitizer. CDI-QUAC levels adjusted to 200ppm. 4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed ice machine with Pink film and in need of cleaning.

No Points Deducted: Observed sanitizer in a bucket and in the three compartment sink at 50ppm quat. Sanitizers were not being used at the time (staff were on break). Sanitizers were remade before lunch service started. 4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed ice dumped into handsink closest to hotbox. CDI - Ice was removed. Discussed with PIC about using handsinks only for handwashing. There are signs at every handsink that states that dumping of ice or food in handsinks is prohibited.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed several plastic containers and plastic lids with sticker residue still not them but stored as clean. CDI - Items sent for rewashing.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed the bottom 3 trays of side caesar salads in cold box maintaining temperature of 47F. The 3 trays above them were maintaining temperature of 34F. PIC stated all items were prepped and cooled in WIC at the same time before bringing them out to cold box. CDI - Bottom 3 trays moved to freezer for flash freezing. Temperatures are now 37F-39F. Also observed container of shredded cheese in cold box at temperature of 49F. CDI - Item was placed in freezer for flash freezing and reached 40F.

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 metal container of salsa (from a can) in WIC dated 8/27/19. Item has passed 7-day shelf life. CDI - Item voluntarily discarded.

4-602.11 Equipment Food-Contact Surfaces and Utensils-Frequency - P - Observed ice machine internal baffle accumulating pink residue. Ensure ice machine cleaned at required frequency and according to manufacturer's specifications.

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 turkey sandwich prepared on Friday according to PIC not date marked in bag lunch. CDI, sandwich voluntarily discarded by PIC.

General Comment: 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 salads recently removed from temperature control to be used on TPHC but start time not identified on board. PIC stated staff recently brought salads out.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed fly in facility.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed pan wet stacked on storage rack. Ensure proper drying methods are followed.

4-501.11 Good Repair and Proper Adjustment-Equipment - C - Observed standing hot hold warmer not working according to PIC.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed sticker residues on outside of clean pans on storage rack. Repeat.

6-305.11 Designation-Dressing Areas and Lockers - C - Observed personal food stored above consumer food on shelf inside walk in freezer.

2-301.14 When to Wash - P - Observed employee on soiled drainboard side of dish machine and handle soiled equipment then proceed to handle clean equipment on clean side of drainboard. CDI by instruction. Repeat.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed 1 bucket of quat sanitizer at 100ppm as registered by test kit. Observed wet cloth used to stabilize cutting board at melon prep sink.

4-501.11 Good Repair and Proper Adjustment-Equipment - C - Observed low steamer not working but work order has been placed on unit according to PIC. Observed a plastic container with heavy crack. CDI, container removed from use by PIC.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed some sticker residues on outside of clean plastic containers at dry storage rack.

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed employee drinking from open beverage container.

2-301.14 When to Wash - P - Observed food employee touch garbage can then handle food ingredient container to prepare food without washing their hands. CDI by instruction.

3-501.13 Use approved thawing methods. Observed sandwich meat thawing in standing water at prep table.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed some food on ground in walk in cooler.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf - Observed food employee place baking sheet tray of food on handwashing sink to load holding unit with food. CDI, keep hand washing sink free and accessible for employee use. CDI by instruction.

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 1 tray of salads prepared from morning before not date marked in refrigeration unit.

4-501.11 Good Repair and Proper Adjustment-Equipment - C - Observed condensation drip in walk in cooler from light to shelves.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed outdoor dumpster not kept closed with tight fitting lids and trash on lids. Keep trash enclosed with tight fitting lids to prevent pest harborage conditions.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed the corn dogs hot holding below 135F in the hot box. CDI-The corndogs were placed back into the oven to reheat.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed butter being held above 45F at the serve lines. The container of butter were being kept on ice but the ice was not touching the container. CDI-The butter was placed into the walk in for rapid cooling and more ice will be added to the container to keep the product at the correct temperatures.

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 the salads being held on time without the time being written on the white board. CDI-The salads were removed and placed back into the walk in cooler until lunch begins.

3-401.13 Cook fruits and vegetables to a minimum of 135F when the food will be moved to hot holding. -Pf Observed the golden potatoes not fully cooked to 135F. Some of the potatoes were only reaching 50F, 94F, and 120F. CDI-The potatoes were placed into the steam table again and finished cooking to about 160F.

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 missing grouting in the floors throughout the facility, especially the dish machine area. Have repaired. REPEAT.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed missing lids to the red, recycling dumpster. Have repaired.

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 missing grouting on the floor throughout the facility. Have repaired. REPEAT.

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 flooring with missing grouting throughout the facility especially in the dish machine room. Have repaired. REPEAT.

3-301.11(B) Do not contact exposed ready-to-eat food with bare hands. Use suitable utensils, single-use gloves or dispensing equipment.-P Observed employee bare handing lettuce upon entrance to the kitchen. CDI-Had the employee discard the product, wash hands and don new gloves.

4-501.11 Maintain equipment in good repair. Observed burned out light fixture underneath the hood vents system. Maintenance has already been contacted.

5-501.111 Keep storage areas and bins for waste in good repair. Observed missing lids to the cardboard dumpster. Have repaired.

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 missing grout in flooring throughout the facility. Have regrouted. REPEAT.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed buildup on the hood vents. Have cleaned.

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 missing grouting on the floors throughout the facility, especially the dish washing area. Have repaired. REPEAT.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed the hush puppies, french fries on both serve lines below 135F. CDI-All items were brought back to be reheated to 165F. It was found that the serve lines were turned down, the units were turned up to keep the food products at the proper temperature.

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 missing grout in the dish machine room. Have repaired.

2-103.11(A-L) PIC shall ensure rules in the code for food safety and handling are met. No unapproved staff in the kitchen. Observed teacher/school staff go in kitchen and fill personal cup with ice.

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed employee cup on prep table where salads are prepped. CDI cup moved.

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 employee handle soiled then clean dishes without handwashing in between. CDI hands washed.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed tilt skillet and soup skillet in kitchen with food debris. CDI items broken down for cleaning.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed wet wiping cloths on the counter throughout kitchen.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed handles of reach in unit and fans in dish room soiled with debris.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf. Observed employee dump ice in handsink. CDI ice drained out.

3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P. Observed employee go in cooler with gloves and continue food prep. CDI hands washed and gloves changed.

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 clam shells of side salads that were stack closely together and clam shells closed while cooling. CDI items placed on every other rack and shells opened. Repeat.

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 reach in in clamshells closed CDI clamshells open and taken to walk in to cool see temperature chart.

3-101.11 P Food shall be safe for consumption, unadulterated and honestly presented. observed cans dented on seams in usable stock. CDI moved cans to discard area .

4-501.114 Maintain sanitizer at correct concentrations. -P Observed sanitizer buckets at 100 ppm QAC label of sanitizer states effective concentration 200-400 ppm. CDI buckets dumped and refilled with sanitzer at proper concentration.

4-501.114 Maintain sanitizer at correct concentrations. -P Observed multiple sanitizer solutions at 100 ppm. CDI- remade to 200 ppm

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed pre-assembled hamburgers held above steam well at. CDI- placed on Temporary TPHC

*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 opened and re-sealed bag of cut iceberg lettuce at in walk in cooler date marked 4-16-15. CDI- discarded

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Bucket of sanitizer in handsink. CDI - Relocated to a low shelf.

4-501.114 Maintain sanitizer at correct concentrations. -P Sanitizer in bucket reading at 50 ppm Quat. CDI - Bucket dumped out, remade, and verified via test strips. All other buckets of sanitizing solution were at correct concentration.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Two boxes of frozen food stored on floor of walk in freezer. CDI - Relocated to shelf, PIC indicated all deliveries occur on Thursdays and frozen product was recieved moments before the begining of the inspection.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Dumpster lids broken and falling into dumpster. Call the solid waste service provider and request a new dumpster.

4-602.11 Food contact surfaces must be cleaned and sanitized at least within 4 hrs of first use. Observed meat slicer not used today with older meat build up left on blade guard. CDI- Slicer broken down, cleaned and sanitized.

3-602.11 Pre-packaged grab and go items must be properly labeled with all required information. Observed grab and go salads not labeled.

3-501.16 Ensure all cold time/temperature control for safety foods (TCS) are maintained at or below 45F. Observed cut melon 52-54F on cold plate, CDI, items will be placed on approved time as a public health control system.

3-501.17 Ensure all foods that are time/temperature control for safety (TCS) and ready-to-eat are properly date marked. Observed no date marking on left over salads, CDI.