STONEY CREEK ELEMENTARY SCHOOL

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 high temp dish thermometer without proper working batteries. EHS will be back to verify thermometer had properly working batteries in 10 days.

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 employees drinks on prep counter. CDI - PIC moved ton prevent contamination.

4-602.11 (A) (4) Food contact surface of a thermometer shall be cleaned, and sanitized per 4-702.11/4-703.11, before using or storing. -P.- Observed food employee about to use thermometer with visible food debris. -CDI- EHS educated food employee on cleaning thermometer before and after use and item was cleaned. -1.5-

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. Observed cut melon and Caesar salad cooling in WIC with lids. -Pf- Observed beans and Mac and cheese prepared today cooling in RIC with lids. -CDI- EHS educated PIC on proper cooling methods and lids were removed and items placed in WIC or WIF to facilitate rapid cooling. -0- 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 .

4-501.11 Maintain equipment in good repair. Observed RIC used to hold non TCS items with an ambient air temperature of 47F. Repair. -0-

4-901.11 (B) After cleaning and sanitizing, equipment and utensils may not be cloth dried. Observed large trays being cloth dried.EHS educated PIC on not to cloth dry

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed sanitizer bucket in handsink. CDI - Sanitizer bucket was removed.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed doors open on dumpsters. CDI - Doors were closed.

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 broken floor tiles around drain in front of door to dry storage room. PIC stated a work order has already been placed to repair the tiles.

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 For more information on date marking please visit: http://meck.co/FoodSafety. Observed shredded cheese in WIC dated 1/22. CDI - PIC stated cheese is kept for 7 days and voluntarily discarded the cheese.

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 sweet potato fries stored on the floor in WIF.

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

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. Final rinse gauge on hot water dish machine reading approx. 190F-200F but internal temperature only reaching 155F-157F(EHS plate thermometer reading). Facility does not have thermometer for dish machine use. EHS will return within 10 days to verify facility repaired dish machine and obtained thermometer. REPEAT VIOLATION. VERIFICATION REQUIRED.

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 180F during sanitize cycle. Facility must use three compartment sink until repaired. EHS will return within 10 days to verify dish machine repaired. VERIFICATION REQUIRED.

3-701.11 Discarding or Reconditioning Unsafe, Adulterated, or Contaminated Food - P Observed a severly dented/damaged can of black beans being stored with other black bean cans in good condition. CDI: PIC moved damaged can to approved location.

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 actively cooling from room temp prep in fridge and walk in cooler in sealed containers on trays and trays of salads stacked on top of each other, slowing the cooling rate. Salads were observed at 47-54 degrees after 3.5 hrs of cooling. CDI- Salads all moved to walk in freezer to ensure they were cooled to 41 prior to service and prior to starting TPHC time labeling. Observed all salads chilled below 41 in the next 30 minutes. It is important to use proper cooling methods and ensure salads chill to 41 prior to service as this is part of the facility's TPHC procedure and would be an additional violation of that procedure if salads do not reach 41 during ambient cooling process.

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 foods delivered yesterday stored on the floor in the walk in freezer. CDI- Foods stored off the floor.

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf Facility has no quat test strips available. Gave facility a few test strips until they can receive some on order. Will follow up within 10 days that facility has proper test strips available.

4-204.112 Provide and position correctly an air thermometer in cold/hot holding equipment. Outside thermometer guage on milk box 1 appears in-accurate, reading 16 degrees. Have repaired and/or place working air thermometer in milk box.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed prepped hamburgers in hot boxes and on serving line hot holding at 112-122 degrees. Observed worker placing cold cheese and cool buns on hot hamburgers to place directly into hot holding. Prep procedure was cooling hamburgers below 135. CDI- PIC revised procedure to include additional step of putting prepped hamburgers in oven to ensure they are above 135 before placing into hot holding. Observed all out of temp burgers to be reheated to 170+.

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 salads being prepared 24 hrs or more ahead of time to be used, and are not being date marked. CDI- PIC will date mark salads for the day of prep.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed one kitchen employee handling food not wearing a hair restraint. CDI- Worker put on a hair net.

4-501.11 Maintain equipment in good repair. Observed couple tears in hot box gasket on service line near entrance to kitchen next to handwash sink. Needs replacing.

6-202.14 Toilet Rooms, Enclosed - C Observed employee restroom door not self closing. Need to install a self closing device.

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 a couple wall areas in employee restroom with stripped paint, needing repainting.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf - Observed pink build up on the shield in the ice machine. CDI - shield was cleaned during the inspection.

Repeat violation 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 portioned cups of cole slaw cooling while covered with lids in the reach in cooler. CDI - explained proper cooling methods; cole slaw was moved into the freezer to cool (see temperature chart).

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 hard boiled eggs cooling while tightly covered with a lid in the reach in cooler. CDI - eggs were uncovered and moved to the freezer to rapidly cool.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. - Observed crumbs in the gasket of the hot hold unit by the employee table. Clean gaskets.

General comment 5-501.111 Keep storage areas and bins for waste in good repair. - Observed 2 broken lids on the cardboard container. Replace lids.

General comment 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 2 cracked floor tiles in front of the dry storage room. Replace tiles.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf - Observed 2 spray bottles of cleaners not labeled. Bottles are for the ASEP program but are kept in the kitchen. CDI - bottles were labeled.

4-501.110 Mechanical Warewashing Equipment, Wash Solution Temperature - PF Observed rinse temperature gauge not properly working. Dish machine was able to reach 165 F on EHS plate thermometer. Gauge wasn't accurate. Return Visit (VR) required.

5-205.15 Maintain a plumbing system in good repair. Observed 3 comp sink faucet to be leaking. Repair.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed 1 can opener to have slight build up. CDI- Item was sent to be re-washed.

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 walk in freezer with clam shells covered. CDI- Instruction provided to open clam shells while salads were cooling.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed pizza hot holding in hot box unit at 122 F. CDI- Item was re-heated to the proper temperature.

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 in upright cooler stored >45F. TPHC time had not been recorded. Recommended placing prepared salad in walk-in cooler, cool to 41F, remove from walk-in cooler, record time on board, place salads in upright cooler until ready to serve. Process should not exceed 4 hours. CDI by placing salads in walk-in cooler.

4-803.11 Storage of Soiled Linens - C Observed soiled wiping cloths stored behind a sanitizer buckets under a prep table. Staff was educated on proper storage of soiled linens to be laundered. CDI by removing.

6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Observed several broken/missing tiles in the outdoor can wash slab. 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 one light in the walk in cooler and one in the walk in freezer not working.

3-101.11 P Food shall be safe for consumption, unadulterated and honestly presented. Observed brown, wilted lettuce stored inside the prep cooler with an expiration date of 10/11/14. CDI by voluntary disposal.

5-501.115 Discard items and litter stored in the waste areas and enclosures as they are not necessary to operation and maintenance. Observed an old unused cooler stored outside near the dumpster pad. Advised to discard to prevent rodent harborage.

4-501.114 Maintain sanitizer at correct concentrations. Observed quat sanitizer at less than 200 ppm in the 3 comp sink. PIC added sanitizer from pump bottle. Utensils and pans are being run through the dish machine which is operating properly.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. Observed chicken nuggets 126F on steam table. Both pans pulled for reheating in the oven.

3-501.18 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), DispositionProperly dispose of all items beyond the discard date. Observed diced tomatoes and spaghetti sauce stored inside the walk in cooler with a 10/10 prep date. Items may only be stored for 7 days at 41F and below and then discarded. CDI- by voluntary discard.

4-204-112 Temperature Measuring Devices-FunctionalityRemove and replace the broken glass internal thermometer inside the hot holding cabinet.

4-501.114 Manual and Mechanical Warewashing Equipment, Chemical Sanitization-Temperature, pH, Concentration and HardnessMaintain all sanitizer at required concentrations. Observed quat sanitizer at 100ppm in buckets. All were discarded and re-filled at proper concentration.

3-501.16 (A)(1) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold HoldingMaintain all hot foods at proper temperature. Observed fish sandwiches as low as 122F. Sandwiches were double stacked. All were vol discarded.

3-501.19 Time as a Public Health ControlProperly follow time as a public health control procedures. Observed no time recorded for TPHC items. These items were removed from service. Ensure items on TPHC are not removed from temperature control and then placed back into refrigeration.

3-602.11 Food LabelsProperly label all self service, packaged products as required by the rules for salad