LONG CREEK ELEMENTARY SCHOOL

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 walls with dark build-up located near the dish machine. Keep clean.

*REPEAT* 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf- *Observed - 2 metal containers with sticker and sticker residue, they were newly purchased containers. *CDI - PIC placed items to be washed rinsed and sanitized with a focus of removing sticker residue. NOTE: No points deducted due to improvement of no food debris build up observed on food contact surfaces. 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 .

*REPEAT* 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 - 2 cans dented along the seam stored with non-dented cans. *CDI - PIC removed dented cans to return for credit.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf- *Observed - 3 metal containers, a spoon and a knife with food debris build up. *CDI - PIC removed dishes and set them aside for training example and then will rewash items. 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 .

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P- *Observed - Cheese burgers above 135F in standing HH Unit and on the service line. *CDI - PIC reheated item to 170F.. 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 .

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 - 2 dented cans stored with non-dented cans. *CDI - PIC removed cans and placed them into designated area. NOTE: No points deducted due to severity and PIC having designated area that is actively in use to hold dented cans.

4-501.11 Maintain equipment in good repair. Observed high temperature dish machine not functional during inspection, PIC Misti Hampton stated that this machine went down yesterday, need to have something repaired with the booster heater to get it up to temp. PIC stated employees have been washing/rinsing/sanitizing dishes at 3 comp sink until machine is fixed. EHS confirmed that PIC has placed work order for machine to be fixed, will be fixed by repair company TWC in the next couple of days. EHS observed facility using Single Service trays for lunch trays, dishes being washed in 3 comp are serving utensils and metal pans used for hot holding at line. EHS confirmed 3 comp sink at proper sanitizing concentration, employees are aware of equipment issue and properly washing dishes until fixed at 3 comp. REPEAT. Note: different piece of equipment since last inspection, maintain equipment in good repair. EHS leaving point value at 0, PIC/facility has taken initiative to correct problem ASAP.

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed 1x employee working with food with wrist jewelry on.

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. 4-904.11 (A) Display and handle single-use and single-service articles and cleaned and sanitized utensils to prevent contamination. Observed kids disposable food trays stored on service line, stored upright and not in packaging, potential for kids to contaminate food contact surfaces with storage in this area and being stored upright. EHS suggests storing food trays away from the reach of kids, invert to prevent contamination.

4-501.11 Maintain equipment in good repair. Observed ice machine not working. Observed hot holding box (not in use) holding around 90F, not in good repair. EHS observed TWC repair man on site fixing ice machine during inspection.

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 no ceiling tile above area where clean dishes are stored. 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 cleaning needed on floors underneath dish machine and dish pit area, black sticky buildup.

6-501.112 Remove dead or trapped birds, insects, rodents, and other pests. Observed dead fruit fly in ice bin. CDI ice scooped out. Observed dead insects in sticky traps.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wet wiping cloth not in sanitizer bucket. CDI PIC put wet cloth in sanitizer bucket. 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 2 sanitizer bucket on bottom shelf of prep tables commingled with clean dishes and single-service cups. CDI PIC moved dishes to far end of shelf and sanitizer bucket to the other end of shelf. PIC also moved 2nd sanitizer bucket from shelf with single-service cups.

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 drink with straw on bottom shelf of prep table with clean trays. CDI PIC moved employee drink.

REPEAT 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 an max/min thermometer.-P. For more information please visit: http://meck.co/FoodSafety or view our training video at the following weblink: Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 . Observed dish machine only reaching 152F on EHS DishTemp thermometer plate, and 135F on PIC DishTemp thermometer after 4 washes. PIC stated the dish machine will not reach the correct temperature until 15-16 washes. PIC will use 3-comp sink to sanitize dishes. VERIFICATION REQUIRED within 3 days (12/12/2022). -3 pts-

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. 5-501.114 Drains in dumpsters and waste containers shall have drain plugs in place. Observed both dumpsters are missing drain plugs, doors left opened when not in used. Replace drain plugs, and keep doors closed when not in use to prevent insects/rodents harborage. -0.5 pts-

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 lettuce over RTE apple sauce. CDI-PIC moved lettuce to the bottom and added labels explaining where the items go.

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 an max/min thermometer.-P. For more information please visit: http://meck.co/FoodSafety or view our training video at the following weblink: Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 . Observed dish machine only reaching 149F after 20washes. PIC will use 3-comp sink to sanitize. VR REQUIRED 9/16/2022.

4-501.11 Maintain equipment in good repair. Observed milk cooler on the right side of the serving line not holding temp, PIC is not using except for juice. The unit is leaking water onto the floor. Gasket in the hotbox (far right side) is not allowing door to shut.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -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 a whole line under 135F, the other side is over 135F. CDI-PIC is going to voluntarily discard food after the 4 hour TPHC.

4-501.11 Maintain equipment in good repair. Observed soap dispenser leaking onto the sink. Observed water leaking form the second milk cooler.

3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P Observed unwashed tomatoes over RTE food. CDI-PIC saw violation and changed storage order.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed salads in reach thru at 49F, salads were made from last night. Upon investigation food employee explained they had set them out at that's why temperature ahd increased. Observed fries sitting on speed rack at 67F. Food employee explained fries were going to be cooked sooner but they had a fire drill. CDI-Salads were moved to the walk in cooler, fries were cooked to 173F.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed large and several small salads holding in reach in unit at 45F. PIC stated both types of salad were left over from last night. CDI - All items were discarded 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. -Pf Observed large and small salads leftover from previous day without date mark. CDI - EHS had PIC date mark items that will stay longer than service today.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed sanitizer buckets not labeled.

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 employees cooling down parfeit in stand up refrigerators covered. CDI - brought the parfeit to walkin cooler and uncovered product to rapidly cool down to 41F and below per CMS Child Nutrition TPHC procedures.

4-501.11 Maintain equipment in good repair. Observed gasket torn at the walkin cooler. Advised to replace gasket.

6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Replace grout in dishpit area.

3-304.14(B) Cloths in-use for wiping counters and other equipment shall be held between uses in a chemical sanitizer solution at the proper concentration. Observed quat sanitizer bucket below 100 ppm. CDI - refilled bucket with new solution at 200 ppm. 3-304.14(E) Store sanitizer containers used for wet wiping cloths off the floor. Observed sanitizer bucket stored on the floor. CDI - relocated the sanitizer bucket off of the floor.

4-601.11(C )/4-602.13 Non Food-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Non food contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil or residue. REPEAT VIOLATION. Observed that the facility has cleaned the walkin cooler gasket. Observed that a stainless steel storage rack in the dish pit has build up of mold on it. Advised to keep clean.

6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. REPEAT VIOLATION. Observed the grout missing from in between tiles in the dish pit. Advised to repair the grout.

4-602.11(E)(4) Equipment such as ice bins shall be cleaned at a frequency necessary to preclude accumulation of soil or mold. Observed black build up inside of ice machine by the ice chute. Advised to clean ice machine more often. Facility is having a cleaning day and will be cleaned today. 4-501.114 Maintain sanitizer at correct concentrations. -P Observed quat sanitizer below 100 ppm concentration. CDI - EHS added more quat concentrate to the solution; currently reading at 200 ppm.

3-501.17 Date mark/label all ready-to-eat TCS foods that have been prepared and held more than 24hours in the establishment. -Pf Observed salads in refrigerator that were prepared yesterday with no date label on product. CDI - added date label to product.

4-501.11 Maintain equipment in good repair. Observed small tear on the gasket to the freezer. Advsied to replace before next school year.

4-601.11(C )/4-602.13 Non Food-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Non food contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil or residue. Observed build up on walkin cooler gasket. Advised to keep clean.

6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Observed grout missing from in-between tile in the dishpit. Advised to replace grout.

5-202.12 Provide at least 100F water at handsinks. -Pf Observed hot water at 77F at all sinks in the facility. VERIFICATION REQUIRED

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 prepared salads cooling tightly covered in the reach-in cooler. CDI-salads placed in freezer with lids removed to rapidly cool

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

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 prepared salads cooling tightly covered in the reach-in cooler. CDI-salads placed in freezer with lids removed to rapidly cool

5-202.12 Provide at least 100F water at handsinks. -Pf Observed several handsinks with water at 90•F. VERIFICATION REQUIRED

4-501.112(A)(2) Provide a minimum of 180F rinse water for sanitization when using the dish machine. -Pf Observed dish machine not reaching minimum temperature for proper sanitizing. PIC will wash dishes in dish machine and sanitize using the three compartment sink or switch to paper products until repairs are made. VERIFICATION REQUIRED

5-202.12 Provide at least 100F water at handsinks. -Pf Observed several handsinks with water at 94F. VERIFICATION REQUIRED

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed utensils stored clean with old food debris stuck to surfaces, observed large can opener stored clean with old food debris stuck to surfaces. CDI utensils and opener pulled and properly washed, rinsed and sanitized.

NO POINTS DEDUCTED 4-501.11 Maintain equipment in good repair. Observed water leak at piping coming from food disposal in need of repair.

4-501.11 Maintain equipment in good repair. Observed split /torn gasket on stand-up hot holding unit in need of repair.

(NO POINTS DEDUCTED) 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. (tracks on display cases collecting small amounts of debris)

4-501.11 Maintain equipment in good repair. Observed damaged/chipped plastic containers and lids in need of replacing.

3-305.11 Food Storage; Preventing contamination by premises; Properly store dry food products to prevent contamination / adulteration by premises. Observed brown rice stored inside large bin along with ripped / damaged plastic bag breaking off in pieces.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed pizza hot held below 130 F in hot hold unit. CDI- reheated toa bove 170 F

4-502.11(B) Provide accurately calibrated thermometers. -Pf Observed thermometer off calibration 2-3 F. CDI- recalibrate

4-501.11 Maintain equipment in good repair. Observed garbage disposal to be out of service. Repair.

5-501.114 Ensure drain plug on dumpsters, waste containers is in place. Observed damaged drain plug on garbage dumpster. 5-502.11 Frequency-Removal ... Refuse shall be removed from the premises at a frequency that minimizes the development of objectionable odors. Observed odor coming from damaged garbage disposal. See item #45.

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed employee food and drink stored on top shelf in walk-in cooler. CDI moved to bottom shelf below other food items.

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 open package of turkey sandwich meat marked 9-11-14. CDI by voluntary discard.

2-401.11 Eating, Drinking, or Using Tobacco- Employee beverages must be stored covered, and below work contact surfaces. Observed employee beverage stored on food prep surface. CDI by removing beverage.

4-602.11 Equipment Food-Contact Surfaces and Utensils-Frequency- Cleaned utensils must be free of food debris-residue and clean to sight and touch. Observed metal pans on the drying rack stored as clean containing food debris. CDI by sending back to wash.

3-501.16 (A)(1) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot Holding- Maintain all hot held TCS food items at 135F or above until served. Observed hamburgers wrapped in foil wrap stored in hot hold cabinet and service line steam table < 135F. Burgers were prepared and wrapped < 1 hr. prior to observation according to PIC. CDI by discussing proper hot holding temperatures with PIC. New procedure may to required to keep hamburgers in temperature.

3-501.18 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Disposition-All TCS ready to eat food items must be discarded within 7 day hold time. Observed spinach, pasta sauce, mozzarella cheese stored beyond 7 day hold time. CDI by discarding food items.

3-602.11 Food Labels- Packaged food items that are offered to the consumer as grab and go may be required to meet the labeling requirements of the NC Food Code. Observed salads, yogurt, lettuce-tomato-pickle containers being offered as grab and go.

4-501.114 Manual and Mechanical Warewashing Equipment, Chemical Sanitization-Temperature, pH, Concentration and Hardness- Observed one sanitizer bucket in use testing < 100ppm. Maintain sanitizer at manufactuers recommended strength. CDI by dumping and refilling.

3-602.11 Food Labels- Packaged food items offered as grab n go on service line may require labeling. CMS and Health Dept. are working out the details of this rule.

6-404.11 Segregation and Location-Distressed Merchandise- Observed several dented cans in dry storage area. Remove severely dented cans from service. Cans were removed and will not be used.

3-304.14 Wiping Cloths, Use Limitation- Store wet wiping cloths in sanitizer when not in use.