BALLANTYNE ELEMENTARY SCHOOL

4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed some build up on the inside of the ice machine on the shield. No contamination of ice was present. PIC stated there is a company that cleans all ice machines. Increase cleaning frequency. CDI - PIC wiped shield clean.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed fried chicken on both hot line between 125 - 133. EHS observed cook logs with proper reheating temperature of 174. CDI - PIC voluntarily discarded all chicken. 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 .

4-903.11(C ) Single Service and Single Use items shall be kept in the original protective package or stored using other means that protect the item until used. Observed aides caddies visibly soiled, pens/string from clothing stored with in contact with unwrapped plasticware.

4-501.11 Maintain equipment in good repair. Observed milk cooler with cracked lid and insulation exposed. Needs repair (tape does not qualify as a repair).

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Observed handsink in dish pit area blocked with metal carts during inspection. CDI - PIC removed carts. 1 pt.

4-502.11(A) Maintain utensils in good repair. Observed rubber spatula with heavy damage being stored as clean during inspection. Replacement necessary. 0 pts.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed several metal containers stored as clean with food debris. CDI- Dishes taken through high temperature dish machine again and verified clean to sight and touch. (-1.5)

3 DAY VR. 3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed chicken nuggets and french fries below 135F inside hot holding cabinets. CDI- PIC reheats all items above 165F and returns to hot holding. PIC states doors were likely left open, and EHS observed them return to proper ambient temperature of over 160F during inspection. (-0)

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed Cesar salads in middle RIC between hot cabinets at 45F. CDI- PIC rapidly cools salads back to below 41F inside WIF. States door left open as reason for temps higher than expected in RIC. EHS observed RIC return to 38F during inspection. PIC should speak to staff about doors and ensure that hot and cold cabinets are not left open. (1.5)

10 DAY VR. 5-103.11(B) Provide sufficient hot water to meet the peak hot water demands.-Pf Observed no hot water at sinks. Water runs at 70F. Front office has placed urgent work order for hot water repairs. EHS confirmed the high temp dish machine is still working. PIC will monitor it throughout service and notify EHS if it is not able to heat food contact surfaces to 160F or higher.

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 pinto beans inside WIC cooling for tomorrow lunch service without date mark. CDI- Employee dates baked beans. (-1.5)

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 hot water dish machine thermometer without batteries. PIC will email EHS a photo of the thermometer registering the max temp of hot water dish machine within 10 days. EHS thermometer reads 172F during inspection. 10 day VR required. (-.05)

4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed ice machine shield with accumulation of black build up. Second Repeat. -3.0

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 layer of dust and food debris on shelving unit above 3 comp sink.

4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. White shield on ice machine had black grime build-up. CDI - Cleaned on site.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed trash dumpster missing top lid. Have dumpster replaced to prevent harborage of pests. PIC has contacted maintenance to have replaced and will follow up on progress.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P. Observed French fries, cheese burgers, and burger patties in left side hot box holding below 135F (see temperature chart).CDI-PIC reheated all items to 165+

4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed black and pink debris on ice machine in need of cleaning.

5-205.11 (A),(B) Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf. Observed handsink at dish machine area blocked by food tray cart. CDI-PIC relocated food tray cart for access to handsink.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P For more information please visit: http://meck.co/FoodSafety. Observed 2 in use sanitizer buckets with 50ppm sanitizer concentration. CDI-food employee replaced low sanitizer with new sanitizer concentration of 200ppm in buckets.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed food employees using hair net but majority of long hair around the parameter of employees head was still out of the hair net.

5-103.11(B) Provide sufficient hot water to meet the peak hot water demands.-Pf. Did not observe hot water at hand sink in dish machine area. PIC stated that that hand sink does not get used and staff uses handsinks in main kitchen area instead. PIC placed a service request to have hot water turned on at handsink.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P. Observed broccoli in serving line hot held below 135F (see temp chart). PIC stated that broccoli will be discarded and a new batch put in its place momentarily for quality and preparation for the next lunch period. CDI-PIC voluntarily discarded broccoli and replaced with fresh broccoli.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed dumpster doors open at time of inspection. CDI-PIC closed dumpser doors.

***GENERAL COMMENT***: 3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed multiple cartons of milk in closed reach in cooler on the right side of serving line temperature ranging from 44F to 46F, left side reach in cooler was holding at 40F. CDI - REHS directed food service employee to keep reach in closed between serving lunch so that it will maintain a temperature of 41F or below. No points taken.

3-302.12 Food Storage Containers Identified with Common Name of Food - C Observed food storage containers unlabeled. Label all working containers of food with the common name.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed several metal and plastic containers with food debris or sticker residue but stored as clean. CDI - All items sent back for rewashing.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed several trays of baked french fries holding temperatures of 109F-117F in hot wells and hot boxes. CDI - Items were put on TPHC (in addition to their salads and yogurt) and labeled with beginning and end times. Spoke with PIC about officially putting fries on TPHC if they have trouble maintaining temperatures the next time they are made.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed a medium sized roach in kitchen under prep table. Increase frequency of pest control treatment.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed both side doors on dumpster opened. Keep all doors closed to avoid pests.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed dust accumulating on the fans blowing towards the ware washing area. Cleaning needed. Repeat violation.

3-501.18 (A1) A food shall be discarded if it exceeds the temperature and time combination specified in 3-501.17 (A), except time that the product is frozen, P. Observed an open bag of mozzarella cheese date marked 11/20/18. Mozzarella cheese has a 7 day shelf life once the bag is opened if it is held at 41F or below. It has a 4 day shelf life it is held between 41F - 45F. Ensure TCS foods are discarded once the time/temperature window has expired. CDI (corrected during inspection)- Cheese voluntarily discarded.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers, PF. Observed two sanitizer buckets that no longer had a legible label. Be sure to re-label cleaner and sanitizer containers when the label becomes no longer legible. CDI- Both sanitizer buckets properly labeled.

4-601.11 (C) Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Observed dust accumulating on the fan blowing towards the clean dish area of the ware washing machine. Fan needs cleaning.

3-501.17 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Date Marking - PF Observed salad in reach in refrigerator made from yesterday earlier morning not labeled with proper date mark. CDI (corrected during inspection). The PIC (person in charge) immediately date marked the salads. Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs.

3-501.15 Cooling Methods - PF Observed canned fruit, after immediate prep, left on counter during employees lunch break without placing on ice or in refrigeration to properly cool. Quickly cool potentially hazardous foods. Use methods such as open/vented shallow pans, refrigeration, large ice baths and active stirring. Cold air must flow around product to remove the heat. CDI. The PIC placed the fruit in the reach in cooler to cool down appropriately.

6-501.11 Repairing-Premises, Structures, Attachments, and Fixtures-Methods - C COMMENT: Replace the light bulb above walk in freezer door and the long light bulb that is out in the walk in freezer. 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.

2-301.14 Wash hands after activities that contaminate them. -P Observed food employee placing on glasses while wearing gloves and removing them (to perform line check). Food employee would then turn around and begin food serving without change of gloves or hand washing. CDI Discussion with PIC and food employee regarding hand washing; food employee washed hands.

7-204.11 Provide sanitizer at correct concentrations, diluting as required.-P Observed sanitizer bucket for chlorine reading less than 50 ppm. CDI PIC emptied bucket and filled up with 100 ppm chlorine.

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 on ceiling over food serving line. Observed dusty ceiling fans in ware washing which could be a source of contamination to equipment, food and single service. Make sure to increase cleaning frequency. REPEAT.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed slicer stored as clean with food debris on it. CDI PIC will have it cleaned. **PIC informed that slicer is only being used once a year for slicing of turkey; explained to PIC that slicer was not cleaned properly at last use or are using slicer for items not aware of. Make sure slicer is stored clean.**

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed two trays of chicken nuggets and meat pasta dish hot holding below 135 degrees. CDI Items were reheated to above 165 degrees.

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 two fan attachments in ware washing with dust on unit pointing towards clean equipment/utensils. Observed dust on the ceiling over the food serving line. Make sure to increase cleaning frequency.

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 Upon arrival to food establishment, observed employee performing ware washing going from dirty to clean without hand washing. CDI Food employee directed to wash hands.

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 tilt board marked for today with time of 10:35 am for salads. Salads were not put into time yet. CDI Spoke to PIC to follow TPHC protocol that product is marked for when it is placed into process. Observed salads still above 45 degrees removed from walk in cooler. CDI Salads returned for rapid cool down.

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 multiple rings including a ring with a stone/diamond in it. Make sure food employees remove all jewelry other than a plain wedding band when performing food preparation.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed food debris on slicer and a few scoops. CDI Items returned to ware washing. REPEAT

4-502.11(A) Maintain utensils in good repair. Observed baster with ends melted down; no longer can be effectively cleaned. CDI PIC threw away.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee aprons and gloves hanging on side of clean drying rack for utensils and equipment. CDI PIC moved to employee designated area.

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 food employee not using a protective barrier to turn off faucet. CDI Teaching with food employee regarding correct cleaning procedure and re washo of hands.

4-602.11 Clean the equipment and utensils used with TCS foods as required to avoid contamination. -P Observer slicer, mixer, several utensils and pans deemed as clean with food debris on them. CDI All items returned to ware washing.

4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed open boxes of stock of single service utensils on the food line being stored within reach of students and other customers. Spoke to PIC regarding storing somewhere else due to single service not individually wrapped and could be a potential contamination factor.

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

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 Obeserved opened package of turkey dated 11-22-16 still on site should have been discarded on 11-28-16. 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 package of ham opened with no date labels CDI both products 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 facility with time procedures but not the same that is usually posted on the wall next to the TPHC board. Facility had salads and yogurts pulled out before inspection began but time written on TPHC board stated 1045am. CDI time changed. Suggest facility get orginal procedures from last year.

4-203.12 Ambient air and water thermometers shall be accurate.-Pf. Observed no thermometers in milk coolers and reach in units. Repeat.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed fans in dish room, used to dry dishes, that were covered with dust debris.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee glasses stored on food prep table.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf. Observed ice that was dumped in handsink near ice machine. CDI ice washed out.

4-204.112 Provide and position correctly an air thermometer in cold/hot holding equipment. Observed thermometers that were not stored in milk coolers.

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 rusted shelving in chemical/laundry room.

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 the clean dishes without handwashing. CDI hands washed. 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 employee wash hands for 8 seconds. CDI hands washed. 2-301.14 Wash hands before donning gloves and between gloves uses.-P. Observed employee use gloves to go in walk in and change gloves to continue food prep without handwashing. CDI hands washed.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed tilt skillet, spatula, 2 plastic containers with sticker debris, and 3 trays soiled with food debris. CDI items moved for cleaning. 4-501.114 Maintain sanitizer at correct concentrations. -P. Observed bucket of sanitizer at 0ppm. CDI bucket changed.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P. Observed diced chicken and hummus above 45F. CDI items discarded.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed fans in dish machine area and vents in bathrooms covered with dust.

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 one container of salsa above 45 degrees dated 11-10 it was determined the date was wrong. CDI Todays date placed on container. -0 points-

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed food debris on shelf in walk in where salsa and other sauces are stored . Clean shelving.

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 container of diced chicken dated 08-21-15 in reach in . PIC discarded. -0 points-

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed working containers of spices in kitchen not labled.

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 - Salads and melons prepared this morning were tightly covered and read 50F. Food prepared at room temperature shall be actively cooled down within 4 hours. CDI- PIC placed all product in walk in freezer for rapid cooling to ensure all product was at proper temperature for TPHC.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. - 0 pts - Dumpster door was open.

3-202.15 Food packaging has be in good condition, intact and protect the food inside. Cans of pineapple with dents on hermetic seal not segregated from intact canned goods. CDI - Cans of pineapple moved to section labeled "dented cans". Repeat violation.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf 4-501.114 Maintain sanitizer at correct concentrations. -P Observed 2 plates with minor dried food debris stored as clean; sanitizer buckets were reading at 0ppm chlorine. CDI - Soiled plates sent to dish area for processing; sanitizer buckets dumped out and remade at correct concentration, verified via test strips.

3-202.15 Food packaging has to be in good condition, intact and protect the food inside. Cans with dents on hermetic seal stored with other cans, not separated. CDI - Cans relocated for return and labeled as such.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. One wet wiping cloth stored hanging on rim of sanitizer bucket; bucket at correct concentration. CDI - Wiping cloth moved into sanitizing solution.

A self closing faucet shall provide flow of water for at least 15 seconds. (5-202.12) Observed flow of only 5 seconds for self closing faucet in employee restroom located adjacent to kitchen.

Food contact surfaces shall be clean to sight and touch. (4-601.11) Observed dried food debris on lunch trays stored as clean. CDI-items taken to be re-washed.Sanitizer shall be at proper concentration. (4-501.114) Observed a bucket of chlorine sanitizer registering below 50ppm on test strip. CDI-sanitizer re-made to correct concentration.

Food packaged in facility shall be properly labeled. (3-602.11) Observed grab and go salads and cookies without a label. CDI- Health Dept and CMS management addressing labeling deficiencies and procedure adjustments to gain compliance.

Properly store cleaned and sanitized utensils. (4-903.12) Observed chill stick stored in direct contact with shelving in freezer.

Non food contact surfaces shall be kept free of food residue. (4-601.11) Observed dried food debris stored on non-food contact surface of slicer.

3-501.17 Ensure all foods that are time/temperature control for safety (TCS) and ready-to-eat are properly date marked. Observed open lettuce with no date marking, ranch dressing with improper date marking, CDI.

Ensure proper cooling methods are used for TCS foods. Observed cut watermelon closed tightly, CDI by opening.