ROCKY RIVER HIGH SCHOOL

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 watermelon in the WIC cooling at a rate of 0.0 after 15 minutes. Watermelon was cooling in a large pan that was plastic wrapped. Ensure proper cooling methods are used such as smaller pans and vented cooling. -CDI- Watermelon was vented and began properly cooling. 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 .

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 food present over food for service. -CDI- Food was moved so that it was no longer above food for service. Ensure proper designated areas for employee food.

6-501.112 Remove dead or trapped birds, insects, rodents, and other pests. Observed 4 pest traps with dead pests accrued inside the traps in the dry storage area. Ensure that pest traps are switched out as frequently as possible to preclude the build up of pests.

4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed pink biofilm present within the ice machine. Ensure that ice machine is cleaned frequently enough to preclude the buildup of biofilm residue.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed strawberry milk at 42F and vanilla milk at 43F in the milk crate present in the facility. Ensure that all TCS foods are maintained at 41F or less. PIC stated the milks came from walk-in cooler 30-45 minutes prior to inspection. -CDI- PIC moved milk crates for vanilla and strawberry into the WIF to cool. Milk was 33F at the end of inspection and placed into WIC. 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 .

3-501.17 (A) or (B) Date mark/label all TCS foods that are ready-to-eat once opened or prepared and are to be held for more than 24 hours. -Pf. Establish a date marking system consistent with 3-501.17 (A) or (B). Additional date marking system options are found in 3-501.17 (D). Observed burger patties in the WIC prepped on speed rack with no date marking present. PIC stated that burger patties were prepped and cooked the day before, cooled in the WIC, and are to be used for service tomorrow. -CDI- PIC added a date mark sticker to reflect the day of preparation. Ensure all cooked and cooled foods are labeled with date marking for day of preparation. 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 Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

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 yogurt bags held on TPHC, with a start time listed on the TPHC board that was later than the actual time the yogurt was removed from cold holding. The TPHC board listed the 4-hour start time of 10:20am, and EHS observed yogurt already on TPHC at 10:00am. -CDI- PIC adjusted the start time on the TPHC board to reflect the correct time the yogurt was removed from the WIC.

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 metal pan, used for storing clean utensils, with visible buildup of debris at the bottom of the pan. -CDI- PIC changed out the pan.

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 recently prepared marinara sauce inefficiently cooling in covered containers inside of the walk-in cooler. CDI - Product transferred to walk-in freezer and left vented for rapid cooling. -0.5- 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.

3-304.12 (C) Store in-use utensils on a clean portion of the food preparation table or cooking equipment. The utensils and storage surface must be cleaned and sanitized every 4 hours. Observed dried food debris on blade of can opener affixed to prep table. Utensil not used today, according to the PIC. CDI - Can opener transferred to dish machine by PIC. -0-

5-501.115 Discard items and litter stored in the waste areas and enclosures as they are not necessary to operation and maintenance. Observed waste cluttered on ground beside dumpster unit. Remove. -0-

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 times written for cups of cut watermelons out on the line. CDI - PIC wrote start time of 10:45 a on white board. -1.5-

3-202.15 Package Integrity (Pf) - Observed dented can of sliced apples. CDI, operator removed can from use.

3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P - Observed food employee handle soiled equipment at soiled side of dish machine then proceed to handle clean equipment on clean side of drainboard without washing hands. CDI, employee washed hands.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed 2 sanitizer buckets testing below required quat concentration.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed dumpster doors left open. Improvement made from previous inspection. Points not escalated today.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P - Observed hamburger and fries hot held below 135 degrees F. CDI, items reheated above 165 degrees F.

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 dumpster lid missing and drain plug broken.

6-301.14 Post a handwash sign at each handsink. Observed no handwashing sign at satellite station handwashing sink in middle of dining space.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed a couple flies in back of kitchen.

4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed door stopper stored on top of clean single-service napkins in dry storage room.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Multiple cheeseburgers checked in hot holding units observed below 135F (see chart). Upon further inspection, during assembly of packaged burgers cheese was lowering temperature of burgers being being placed in hot hold units. Sliced cheese will be placed on a TPHC when cheeseburgers are on the menu to help maintain temperature. CDI. Burgers reheated for hot holding.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Milk cartons observed on line at 44F. CDI. All taken to the walk-in freezer and immediately cooled before serving. All other cold holding was sufficient.

3-304.14(D) Maintain dry wiping cloths free of visible debris and soil. Maintain sanitizer containers for in-use cloths free of visible debris and soil. Sanitizer weak at 0 ppm in sanitizer bucket near entrance.

4-501.11 Maintain equipment in good repair. Observed walk in cooler out of service from this morning. All TCS foods were voluntarily discarded and new delivery items were placed in functioning coolers. Repair order has been submitted. -1-

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed ravioli hot holding in line at 112F. CDI - PIC reheated to 179F and educated staff to stir from the bottom after adding in cold parmesan cheese as a final topping. -1.5-

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 incorrect date of 12/17/2018 on TPHC board at beginning of inspection. CDI - PIC implemented new process of ensuring date is corrected daily. -0-

4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed lock cage in restroom with unwrapped toilet paper stored under laundry detergent. CDI - PIC reversed storage order. -.5-

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed open lids and one door open on dumpster. REPEAT -.5- 5-501.115 Discard items and litter stored in the waste areas and enclosures as they are not necessary to operation and maintenance. Observed couch, rolling chairs and other litter stored on the outside of the dumpster corral.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed no labels on red buckets and generic spray bottles labeled for DISINFECTANT, DEODORIZER and SANITIZER. CDI - PIC labeled red buckets and underlined sanitizer on spray bottles. -1-

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed lid open on cardboard dumpster that is overfilled. -0-

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Clean crumbs and food debris from sliding door tracks of deli cases and from door gaskets of hot box behind serving line. Improvement noted from last inspection.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Wet wiping cloth stored on edge of hand sink. CDI - Relocated to sanitizing solution.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Clean crumbs and food debris from sliding door tracks of deli cases.

4-903.11 Store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor. Ice paddles stored in direct contact with shelves in walk in freezer. CDI - Paddles cleaned, sanitized, and wrapped in plastic to protect against contamination while in storage.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. A couple wet wiping cloths stored on prep surfaces. CDI - Relocated into sanitizing solution.

Observed cheesesticks stored at >45F today. Be sure these hold temperature during breakfast service. Product chilled down to <45F during inspection to correct. 3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P

Observed salads cooling in display coolers and 2 door reach-ins today witih lids shut. Salads moved to walk in cooler and then to walk in freezer where they began falling quickly. PIC stated that these will not be served unitl they have fallen to 41 or less. Recommend placing in walk in cooler with lids cracked or placing in walk in freezer. Also recommend reduing the amount left out during production and/or chilling lettuce down with ice after washing. 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 dead gnats in ice bin and walk in floor today. 6-501.112 Removing Dead or Trapped Birds, Insects, Rodents and other Pest - C

Observed garbage dumpster missing it top lids today and another missing a drain plug. 5-501.114 Ensure drain plug on dumpsters, waste containers is in place. 5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors.

Observed <100F water at two handsinks in the dining/back serving area today. 5-202.12 Provide at least 100F water at handsinks.-Pf VR in 10 days.

Observed a sanitizer bucket stored on the floor today. 3-304.14(E) Store sanitizer containers used for wet wiping cloths off the floor.

Observed two dumpsters with broken lids today. Observed a dumpster without a drainplug. 5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. 5-501.114 Ensure drain plug on dumpsters, waste containers is in place.

Observed on peeling light on the back serving line today. 6-202.11 Shield the lights or provide shatter-resistant bulbs in areas of exposed food, equipment, utensils, linens or single-use articles.

Observed salads on the line today that were made on Friday with no date mark- discarded to correct. 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 stored on the line at 45-47F from friday- salads discarded. According to TILT procedures, these salads must be discarded if they are not at 41F or less after service. 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 made this morning cooling with their clamshells shut and they were tightly stacked on the cooling rack in the walk in cooler- salads separated so there was more airflow to correct. 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

4-501.11 Maintain equipment in good repair. Observed the exterior of the rolling ice bin melted with absorbant material exposed.

Observed build up on the under side of the ice machine and inside of the unused ice bin. 4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris.

5-202.12 Provide at least 100F water at handsinks.-Pf Observed hand sink out in the dining room areas without 100 degree water at all three handsinks in the dining room area. CDI - Faucets turned on throughout kitchen and water temp was at least 112F.

4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods. -Pf-No thin probed thermometer provided

4-501.11 Maintain equipment in good repair. Observed first vat of 3 compartment sink in dishmachine area leaking. CDI - Work order placed during inspection.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed dumpster and recycle bins with broken lids. CDI - Call placed to vendor for new dumpsters to be delivered. 5-501.114 Ensure drain plug on dumpsters, waste containers is in place. Observed no drain plug on dumpster

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 side Caesar salads at 48F stored inside reach-in cooler on serving line. TPHC form requires salads to be at 41F before placed on serving line. CDI - salads moved to walk-in freezer and temperature was at 40F when checked again.

3-304.14(E) Store sanitizer containers used for wet wiping cloths off the floor. Observed all sanitizer buckets with wiping cloths on serving line stored on the floor.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed both lids cracked to one dumpster outside . Replace lids.

(6-501.111 Controlling Pests - PF Observed small drain flies in office and back hall. Discussed contol measures.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed raw shell eggs over margarine. Relocated eggs.

;5-202.12 Handwashing Sinks, Installation - Observed handsink for students at back of cafeteria with hot water at 93 F. Water must be at least 100 F at handsinks. The sink is not being used and student restroom water is adequate temperature. Gave instruction.

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

. 5-501.16 Storage Areas, Rooms and Receptacles, Capacity and Availability - Provide a trash receptacle at each handsink where paper towels are used. Gave instruction.

Maintain all employee drinks covered w/straw and stored below and away from all food and food contact surfaces. Observed employee drinks in bottles and sports cups. Gave instruction to discontinue use of containers which allow hand contact with mouth contact area.

TCS allows for time as a control for safety of foods. Discussion with manager who wants to use time on french fries, chicken nuggets, roasted chicken, burgers on buns, & pizza. She understands that the food shall be time marked and posted when removed from temperature control to be discarded in 4 hours or less. Written procedure will be kept on site. No violation.

Maintain all equipment in good repair. Upright reach thru hot hold units were registering 160 F without holding properly. Glass front refrigeration deli case has condensation leak on outside. Gave instruction and service request was initiated and condensation line will be cleaned within the week.

All employee drinks to be properly stored to prevent contamination. Observed employee drinks on food prep table-CDI-Drinks were removed from the prep table.

All hot foods to maintain a 135 temp or above. Observed hamburgers/cheeseburgers at 125-CDI-Burgers were reheated to 166.