WHITEWATER MIDDLE SCHOOL LUNCHROOM

3-202.15 Food packaging must be in good condition, intact and protect the food inside. Pf Observed 2 (blacl beans, pineapples) dented and damaged #10 cans in dry storage room. CDI - PIC voluntarily discarded both #10 cans.

4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed white and black build up on inside ice machine panel. CDI - PIC was able to remove panel and thoroughly clean the panel.

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 wall mounted fans in dish room and near dry storage room with debris build up.

3-101.11 Food shall be safe for consumption, unadulterated and honestly presented. -P Observed adulterated uncut tomatoes in original cardboard box in WIC. CDI - PIC voluntarily discarded box of tomatoes.

3-501.19(B)(3) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall be marked to indicate the time that is 4 hours past the point in time when the food is removed from temperature control. Pf Observed no time marked for Caesar salad out at grab&go station for lunch service. Caesar salads were observed at 39F and EHS allowed PIC to mark time on display board.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed 3 out of 4 in-use sanitizer buckets without any form of identification. CDI - PIC labeled buckets.

6-501.112 Remove dead or trapped birds, insects, rodents, and other pests. Observed dead insect inside hand washing sink near can wash area. CDI - PIC removed dead insect.

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 single service cups unprotected on counter top for student self service to obtain water. PIC will keep keeps items in original package.

Repeat 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 large wall mounted fans with dust and debris build up, located in dishwashing room and near storage entrance. Increase frequency of deatiled cleaning.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed two in-use quaternary sanitizer buckets with solution at 0PPM with PIC's QAC QR5 test strips. CDI - PIC discarded solution and obtained new solution from wall dispenser at roughly 200PPM.

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 large wall mounted fans with dust and debris build up, located in dishwashing room and near storage entrance. Increase frequency of cleaning.

4-903.11 (A) Store cleaned equipment, utensils, linens in a clean, dry location; where they are not exposed to splash, dust, or other contamination; and at least 6 inches above the floor. Observed inside two clear containers housing utensils and equipment are stored with food debris and build up. CDI - PIC moved containers to dish washer to be W/R/S.

6-501.112 Remove dead or trapped birds, insects, rodents, and other pests. Observed insects in ceiling light shields throughout kitchen.

6-202.15 Protect outer openings of establishment from insect or rodent entry. Observed rear door to kitchen with visible light coming through the lower portion of the door and on each side of the door. PIC will place a work order for new seals. 6-501.112 Remove dead or trapped birds, insects, rodents, and other pests. Observed insects in a couple ceiling light shields near dish room.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed several wet wiping stored on counter tops throughout kitchen. CDI - PIC moved cloths to sanitizer buckets.

4-402.11 Fixed equipment shall be spaced to allow access for cleaning around the equipment or sealed to adjoining equipment or walls. Observed hand washing sink in dish room not fully sealed to wall. 4-502.11(A) Maintain utensils in good repair. Observed six rubber spatulas with deep cracks on food contact surface part of utensil. CDI - PIC voluntarily discarded spatulas.

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. Observed four clear lids with stickers and sticker glue still attach stored clean. CDI - PIC moved items to 3-comp-sink.

6-101.11/6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Floors shall be non-absorbent in areas subject to moisture. Observed one broken floor tile and surrounding floor tiles without any grout starting to pool water underneath tiles.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed food debris on inside of a stainless steel container stored clean along with a serving spoon. CDI food service worker placed items in 3-comp-sink

6-101.11/6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Floors shall be non-absorbent in areas subject to moisture. Observed one broken floor tile in dish room.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed two RIC with personal items and in a prep top drawer. CDI-PIC educated food service workers on location for personal items for example lockers and a designated location in WIC.

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Observed mop buckets blocking hand sink near lockers. CDI PIC moved buckets.

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

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed 2 sanitizer buckets at 50 ppm Quat sanitizer. CDI PIC refreshed all bucket to 200 ppm Quat sanitizer.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed all the hamburgers in both warmers below 135F. CDI PIC reheated all hamburgers to 145F. Hamburgers patties are delivered frozen fully cooked. 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 .

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed 2 employee cell phones on prep table near dish room. CDI employees moved cell phones. 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 several employee food items commingled with student food in WIF. CDI PIC moved items.

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 dumpsters doors left opened when not in used and one dumpster is missing a plug. Keep doors closed and plugs in placed to prevent insects/rodents harborage. -0.5 pts-

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 grout missing in the dish washing area. REPEAT.

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 medicine and employee food items over customers food in the WIC. CDI-PIC moved employees food to the bottom.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wet wiping cloth inside prep sink and another wet cloth on prep table. CDI: moved to bucket.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed side doors open to 2 dumpsters.

REPEAT VIOLATION: 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 low and missing grout in the dishwashing area. 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 build-up on fans in kitchen.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed cheese sticks sitting on the counter at 58-62F. PIC and food employee said they keep them out for only 30mins total, not sure how they are warming up. CDI-PIC put them on ice and will keep them on ice from now on to help with temperatures.

4-501.11 Maintain equipment in good repair. Observed 2 different HH units with torn gaskets, PIC explained they just had all the gaskets replaced. 1 Light in the WIF is out, they do have more than 10FC in the WIF.

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. Observed bottom shelf where they are now storing employee food with black build-up, needs to remain clean.

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 low and missing grout in the dishwashing area. REPEAT

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 2 different employee lunches stored over kids lunches. CDI-PIC moved their food to the bottom.

4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed ice machine with white build-up. CDI-PIC cleaned while EHS was on site.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed hamburgers in the Hotbox, and the line below 135F. PIC said they decrease temp after prep, they discard after lunch. CDI-PIC wrote hamburgers on TPHC board and will not reserve due to temperature.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed a dead roach behind the ice machine. PIC showed EHS their invoice for pest control.

4-501.11 Maintain equipment in good repair. 3-comp sink is leaking.

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 low grout near the 3-comp sink.

4-501.11 Maintain equipment in good repair. Observed torn gaskets on hot holding cabinets behind serving line and on milk cooler. REPEAT.

4-501.114 Manual and Mechanical Warewashing Equipment, Chemical Sanitization-Temperature, pH, Concentration and Hardness - P Observed sanitizer in the 3 compartment sink at 50ppm quat. CDI- by re-preparing at 200ppm. 4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed 2 metal pans with food debris stored as clean and a can opener blade stored as clean with build up. CDI by removing to be re-washed and sanitized. Also observed build up on the slicer stored as clean. PIC indicated slicer is not being used. Advised to re-wash and sanitize.

4-501.11 Good Repair and Proper Adjustment-Equipment - C Observed one torn gasket on the top level of the 2 door standing hot holding cabinet.

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. Repair blown out light in walk in unit.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf. Observed mop containers blocking the hand sink. CDI. PIC removed from to a designated area.

3-202.15 Food packaging has be in good condition, intact and protect the food inside. Observed dented cans in the dry storage area. CDI. PIC removed them to a designated area.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P. Observed sanitizer at lower concentration tha the manufacturers requirement. CDI. PIC diluted to the right concentration.

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 pork and chicken wings from the previous day with no date mark on them. CDI. PIC date marked all of them.

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed employees in the food prep area wearing watches while working with food. CDI. Employees removed the watches.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed build up inside the ice machine. Needs to be cleaned.

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 in the reach in unit cooling with the clam shells shut. Observed salads cooling in the outside display box. CDI- PIC moved all salads to the walk in freezer uncovered for more rapid cooling. REPEAT.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed the fan in the dish washing area covered in dust. More frequent cleaning needed. REPEAT.

3-403.11 (C ) Reheat commercially processed, ready-to-eat food to 135F within 2 hours if food is to be hot held until service. -P Observed food employees not reheating product to proper temperature before storing food on hot holding line. Refer to temperature chart. CDI - put product back into the steamer to reheat to proper temperature. Advised to use thermometer more often to monitor temperatures. Product reached proper temperature before hot holding line; currently in compliance.

3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 41F within 4 hours. -P Observed chef salads not cooling down in refrigerator. Refer to temperature chart. CDI - pulled chef salads to walkin cooler to rapidly cool down. Educated to prepare product then store in walkin cooler on speed rack to rapidly cool.

3-501.15 Employees shall use proper cooling methods to reach compliance with cooling time and temperature criteria. Observed chef salads cooling down in closed plastic container in refrigerator. CDI - educated to cool down uncovered in walkin cooler. Moved salads to walkin cooler. Product currently in compliance.

4-501.11 Maintain equipment in good repair. Observed freezer down. Observed product in freezer still in frozen state; technician arrived on site during inspection. Observed torn gasket at hot holding unit. Technician arrived on site during inspection to change out gaskets. CDI.

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 in gaskets. Advised to keep gaskets clean.

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

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. observed wet wiping cloths stored outside of buckets.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. observed dumpster side doors open.

6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Observed grout deeply grooved in dish room. Observed standing water between floor tiles in warewashing room.

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 not wash hands or change gloves after eating and drink personal items. CDI employee instructed to wash hands and change gloves.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed multiple pans of pizza in hot hold below 135F. See temperature chart for temperature observations. CDI pizzas placed on TPHC procedures. Hot holding unit turned up.

6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Observed grout deeply grooved in dish room.

3-302.11(A)(4) Protect food in storage using covered containers, intact wrappings, or packaging. Observed butter in reach-in unit not properly covered/protected. CDI butter covered.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed several trays of fries and several trays of char-meck-a-nators holding out of temperature control. All trays at 52-56F. CDI trays placed in walk-in cooler until ready to place in warmer.

3-501.17 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Date Marking - PF Observed chicken broth in walk-in cooler past time temperature window. CDI chicken broth voluntarily discarded.

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 two trays of salads cooling tightly covered/tightly stacked in reach-in door coolers. CDI salads taken to walk-in cooler to rapidly cool.

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 grout deeply grooved in dish room.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee beverage stored uncovered/unprotected in reach-in cooler above consumer food items.

2-301.14 Wash hands after activities that contaminate them. -P Observed teacher enter kitchen and begin dispensing ice without washing hands prior. CDI teacher instructed to wash hands.

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 floor tiles broken and grout deeply grooved in several areas of kitchen. 6-501.114 Maintaining Premises, Unnecessary Items and Litter - C Observed unused/unnecessary equipment stored in facility.

4-602.11 Clean the equipment and utensils used with TCS foods as required to avoid contamination. -P Observed ice machine collecting pink debris on inside surfaces.

4-202.11 Food contact surfaces shall be smooth, free of open seams, cracks, chips, pits, sharp internal angles, crevices and assembled to allow access to clean. -Pf Observed several broken/cracked plastic containers. CDI containers voluntarily discarded.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed 1 tray of fish sandwiches below 135 F in hot box. All other trays were correct temperature. CDI- Tray was re-heated to above 165 F (see temp chart).

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 ham and turkey in walk in cooler with datemark of 10/6 and shredded mixed cheese containing mozzarella with datemark of 10/5. CDI- Items were voluntarily discarded.

4-501.11 Maintain equipment in good repair. Observed split gaskets in 2 hot boxes. Repair or replace.

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 inside dirty containers; keep containers in wash rotation to prevent the collection of debris.

4-501.11 Maintain equipment in good repair. Observed broken plastic container lids in need of replacing.

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 buildup in need of cleaning. (large amounts of ice build up inside walk-in freezer in need of removal)

6-303.11 Intensity-Lighting - C; Provide lighting at proper intensity; Observed dry storgae room with four 2X4 light fixtures with lights not functioning in need of replacing.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed two utensils with food debris. CDI by wash, rinse, santiize.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed turkey and ham sandwiches stored in cold holding > 45F. PIC stated that sandwiches in question were prepared yesterday and cold held in walk-in cooler (38F). Sandwiches were then moved to upright cooler and cold held (41F). Sandwiches were to be served within 4 hour time window.

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 mixed in with good cans. Keep dented cans in designated area to be returned to supplier.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed several utensils stored as clean with dried food deris/residue. CDI by wash, rinse, sanitize.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed pizza stored in warmer box < 135F. CDI by reheat.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed cheese burgers in warmer stored < 135F. Maintain at 135F >. CDI by keeping burgers in warmer and limiting time burgers are off of temperature control. Lunch service runs < 3 hours.

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/PfObserved date and times incorrectly recorded on TPHC dry erase board. Maintain more accurate records.

3-501.17 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Date Marking- Ready to eat foods in packaged form must be date marked with date package is opened. Observed leaf lettuce and cheese stored in walk-in cooler with incorrect date mark (per PIC). CDI by date marking with correct date.

3-602.11 Food Labels- Ready to eat packaged food items offered as grab and go on service line may be required to meet rules for labeling in NC Food Code Manual. Observed salads and yoogurt cups on service line without labels. More information will be made available once received from NCDHHS.

3-602.11 Food Labels- Packaged food items offered as grab n go on service line may be required to meet labeling requirements. CMS and the health dept. are determing how compliance will be enforced.

3-601.11 Standards of Identity- Health Dept. and CMS are discussing requirements for 'grab n go' type food items to be labeled. Observed salads on line offered as grab n go without label. CDI by instruction.