CROFT COMMUNITY SCHOOL

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed chicken nuggets and hush puppies in both hot bars under 135F. PIC moved to oven to reheat to 165F and above for HH. PIC stated staff will only pan one serving at a time to avoid noncompliance. 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 .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed both milk crates cold holding milk above 41F. CDI - PIC moved 4 crates of milk to WIC for rapid cooling. PIC stated they will rearranged to allow for milk to stay cold during service. Ambient temp of crate 1 was 41F ambient temp of crate 2 was 35F. EHS suggested maintenance turn down temperature of crate 1 to allow compliance. 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 .

2-501.11 A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. -Pf Observed incomplete vomit and diarrhea clean up procedures. CDI: EHS provided PIC with updated guidance for this school and the other school he manages (David Cox Elementary). For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wet cloth stored in 0ppm quat sanitizer. CDI: Bucket was changed to proper concentration. Ensure buckets are changed out more frequently to ensure sanitizer is available as required.

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed cutting board stored as clean with deep cuts and staining within the cuts. CDI: Board voluntarily discarded.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed doors open on dumpster and recycling container. CDI: doors closed during inspection. REPEAT VIOLATION Facility does share dumpsters with rest of school. EHS advised PIC to connect with office staff regarding messaging to all of school about maintaining the doors closed. 5-501.114 Drains in dumpsters and waste containers shall have drain plugs in place. Observed missing drain plug in trash dumpster. EHS advised PIC to contact the dumpster provider for a new plug.

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed no CFPM present at start of inspection. -CDI- PIC with CFPM arrived. -0- For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety

3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. Observed box of unwashed produce over RTE carrots in WIC. -CDI- PIC corrected storage order. -1.5- For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed pink buildup in ice machine. Increased and more thorough cleaning frequency recommended. -0-

6-501.112 Remove dead or trapped birds, insects, rodents, and other pests. Observed dead pest between ovens/steamers in hard to reach area. -CDI- PIC removed. -0-

4-501.11 Maintain equipment in good repair. Observed dish machine not in use due to not functioning and issues with ice machine per PIC. Repair. -0-

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed doors open on dumpster and recycling container. -0-

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 high temperature dish machine failing to reach utensil surface temperature of 160F. PIC stated that there might be an issue with the booster. PIC placed a work order during inspection and stated it should be fixed within a day or two. Until sufficient temperature of 160F or higher can be reached during machine cycle, use 3-compartment sink with quaternary ammonia to sanitize utensils and equipment. Verification visit required within 3 days to ensure compliance. 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 .

4-501.112(A)(2) Provide a minimum of 180F rinse water for sanitization when using the dish machine. -Pf Observed hot water dish machine unable to reach 160F. EHS ran dish plate thermometer through for approx. 15 mins and temperature reached 151F. Facility is to use three compartment sink until repaired. EHS will return within 10 days to verify hot water dish machine properly sanitizing. VERIFICATION REQUIRED.

GENERAL COMMENT: Observed hot water dish machine reach temperature(160.7F on EHS plate thermometer); however, unit required several runs and took approx. 30-35 minutes to hit temperature. EHS recommends repairing before next school year begins.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed a fly in the kitchen area. PIC did not sign due to Covid protocols

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed a crate of milk stored on the floor in the walk in cooler. CDI- PIC relocated items off the ground.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed wiping cloths that are used for general wiping and general cleaning in quat sanitizer solution less than 150 ppm. Sanitizer in buckets are not being changed out regularly and is likely losing concentration during use. CDI- PIC replaced sanitizer at proper strength.

4-203.12 Ambient air and water thermometers shall be accurate.-Pf Observed built-in milk cooler thermometer in-accurate. CDI- PIC placed accurate air thermometer in milk cooler.

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 foods out for service held on TPHC, TPHC board had no time marked per approved TPHC procedure. CDI- Time marked on TPHC board for time foods taken out of temperature control.

4-501.11 Maintain equipment in good repair. Observed evidence of a small leak in walk in freezer fan piping with build up of ice in walk in freezer. Needs servicing.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed a few pans of baked and bbq chicken in two different hot boxes on service line at 120-130 degrees. CDI- Chicken reheated to 165 min for proper hot 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 cut heads of green leaf lettuce in a very deep pan wrapped in plastic wrap cooling approx. 1.5 hrs since prep at 57 degrees. Lettuce may be difficult to chill to 45 or below with current cooling methods in the next 2.5 hrs (total of 4) as required by food code. CDI- Lettuce moved to shallow vented pans in walk in cooler, observed at 51 degrees by end of inspection, at a cooling rate to meet required 45 degrees temp in required time.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Ovbserved spray bottles not labeled as required. CDI-bottles discarded.

4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed pink build-up on deflector in ice machine.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed baked and bbq chicken holding below 135F. CDI-product removed from service and reheated to 165F

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 begin and end times recorded for foods held using TPHC (TILT)

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed handsink in serving line area blocked by cart with trays. CDI cart relocated.

4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed ice machine collecting black and pink debris.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed cheese sticks and pizza cold holding above 45F. See temperature chart for temperature observations. CDI items voluntarily discarded. REDUCE TIME ITEMS ARE HELD OUT OF TEMPERATURE CONTROL.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed sanitizer bucket not labeled with contents of product. Observed bottle containing sanitizer not labeled to proper reflect contents of bottle. CDi bucket labeled. Bottle drained. 7-201.11 Store toxic materials to avoid contamination. -P Observed several sanitizer buckets and sanitizer spray bottles stored on prep surfaces. CDI sanitizers relocated to approved locations.

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 breakfast pizza cooling out of temperature control. Pizza was 78F. PIC stated pizza had been removed from serving line after service. CDI pizza voluntarily discarded. Discussion with PIC that active cooling process must being at 135F.

5-205.15 Maintain a plumbing system in good repair. Observed pre-wash spray arm at dish machine heavily leaking.

6-501.114 Discard items and litter stored on the premises as they are not necessary to operation and maintenance. Observed unused equipment on loading dock.

7-102.11 Common Name-Working Containers - PF Observed one bucket of sanitizer not labeled. CDI bucket labeled.

3-304.14 Wiping Cloths, Use Limitation - C Observed wet wiping cloths stored in QAC sanitizer less than 200ppm. CDI bucket refilled to proper concentration.

7-201.11 Store toxic materials to avoid contamination. -P Observed bucket of sanitizer stored on prep table while employee was actively preparing food on table. CDI bucket relocated to approved location.

4-502.11(A) Maintain utensils in good repair. Observed one ladel handle in disrepair.

4-502.11(A) Maintain utensils in good repair. Observed several utensils peeling and in general disrepair.

4-501.114 Maintain sanitizer at correct concentrations. -P Observed sanitizer bucket at 50ppm today and sink sanitizer at 150ppm. Concentrate added to sink to correct and bucket refilled.

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 canned tomatoes that had been opened >7 days prior and had not been frozen- discarded today.

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. Observed a ceiling vent on the line with dust on it today.

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 Work with employees on turning off the spigot with a papertowel rather than using bare hands as the handle is soiled.

4-501.114 Maintain sanitizer at correct concentrations. -P Observed 2 buckets of quat. sanitizer today with a concentration of <150ppm. Refilled to correct. Recommend reducing number of towels in each container or prerinsing these with sanitizer to increase amount of time they are effective.

4-501.11 Maintain equipment in good repair. Repair unit with exterior thermometer that is reading an error today.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed pink growth inside of the ice machine today- washed and sanitized during inspection today.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed dust build up on the dish area fan today.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -PObserved rice holding at <135F today. Sent to be reheated during inspection.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -PfObserved open american cheese today that was not date marked. Back dated during inspection to correct.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed unknown chemical in degreasor bottles today. Unsure if it was degreasor or shine on- discarded by PIC today to correct.

Observed some pans and trays stacked wet today. Airdry dishes before stacking them to prevent microbial growth.4-901.11

Clean lights and hot wires at steam tables. Replace light on far right hand side that is beginning to peel.Keep non food contact surfaces free of build up.4-602.13

3-602.11 Food LabelsHealth Dept and CMS management addressing labeling deficiencies and procedure adjustments to gain compliance.

Observed pears that had been washed and were wrapped for service with their stickers still on them. These cannot be washed completely without first removing the stickers. Staff removed stickers during inspection and rewashed to correct.3-302.15

4-601.11 (A) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and UtensilsFood contact surfaces must be clean to sight and touch. Observed pink algal growth inside of the ice machine today. Employees cleaned and sanitized during inspection to correct.

3-501.16 (A)(1) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold HoldingObserved wrapped hamburgers holding in the hot cabinet today at <135F. Maintain these at 135F or more if hot holding them. If they fall below this temp. during prep./putting sandwiches together, then they need to be reheated to 165F or more. Reheated during inspection to correct.

3-501.18 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), DispositionObserved hummus that had been opened on 12/9/13 today in the WIC. Hold TCS foods for only 7 days if holding them at 41F or below. Hummus discarded today.

3-602.11 Food LabelsHealth Dept and CMS management addressing labeling deficiencies and procedure adjustments to gain compliance.

4-501.114 Manual and Mechanical Ware washing Equipment, Chemical Sanitization-Temperature, pH, Concentration and HardnessMaintain quat. sanitizer at 200-400ppm. Observed sanitizer bottles at <150ppm today- changed out during inspection.Dump and refill bottles more frequently to maintain the sanitizers concentration.

3-602.11 Food LabelsObserved packaged salads and cookies offered as grab-n-go.Health Department and CMS management addressing labeling deficiencies and procedure adjustments to gain compliance.