SUGAR CREEK CHARTER SCHOOL CAFETERIA

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Wet wiping cloth buckets measured less than 150 ppm quat. Ensure wet wiping cloth buckets are 150-400 ppm quat.

2-401.11 (A) Employees shall eat, drink, or use any form of tobacco only in designated areas where the contamination of exposed food, clean equipment and utensils, and other items needing protection can not result. Employee preparing food observed chewing gum. Food employees must not eat or chew gum to prevent potential contamination.

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 a max/min thermometer.-P. Dish machine only reached 155F on EHS thermometer. Dishes must be washed at 3-compartment sink until dish machine is repaired. VR - Verification required within 3 days that dish machine is repaired. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training video at the following weblink: 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 1 pan of fries on serving line measured 100-110F. TCS foods in hot holding shall measure at least 135F. CDI - PIC discarded the fries. 0 pts. 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 .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Packages of bagels and boiled eggs in upright cooler. Boiled eggs measured 50-52F. TCS foods in cold holding shall measure 41F or less. CDI - Packages moved to walk-in cooler to cool. 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 .

4-501.11 Maintain equipment in good repair. OBSERVED dish machine in disrepair. PIC had placed a work order and stopped the use before inspection. PIC is currently using the 3 comp sink.

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 cleaning needed on walls and ceilings of WI cooler.

5-202.13 An air gap between the water supply and flood level rim shall be at least twice the diameter of the water supply inlet and not less than 1 inch.-P. Observed one of pipes is bending down into the drain without an air gap. CDI. PIC was lifted above the drain.

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 a max/min thermometer.-P. Observed dish machines unable to achieve 160F in temp. Visit will be done in 3 days to check on the unit. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training video at the following weblink: Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 .

4-203.13 Pressure measuring devices that display the pressures in the water supply line for fresh hot water sanitizing rinse shall be accurate to 2 pounds per square inch in the range indicated on the manufacturer's data plate. Observed the pressure device showing a higher measuring that the manufacturers requirement. Needs to be repaired. 4-501.110. Maintain the wash solution temperature in mechanical warewashing equipment used to sanitize in accordance with the NC Food Code.- Pf. Observed the wash solution at 190F but the thermometer shows 159F. Unit was placed out of service and MT contacted. Facility will be using 3 comp sink for the moment.

6-202.15 Protect outer openings of establishment from insect or rodent entry. OBSERVED back door opened through out the inspection. Also observed the fan on top of the door to repel flies is in disrepair.

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed employee wearing wrist watch and jewelry during inspection. CDI. Employees removed.

2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P- Observed food employee wash hands and turn off faucet with bare hands, thus recontaminating hands. -CDI- EHS educated food employee on using a barrier to turn off the faucette and food employee re-washed hands. -0-

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 cheese stick bags with a change in temperature of 0.08 after an hour. -CDI- PIC placed items in WIC to rapidly cool. -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://www.youtube.com/watch?v=q0iLZb7v0UM and Cooling Food Safely https://www.youtube.com/watch?v=P6x8b1ZVOxU .

3-501.19 (A) (1) Written procedures for Time as a Public Health Control shall be prepared in advance, maintained in the establishment, and made available for the Health Department upon request. Written TPHC procedures must specify methods of compliance with 3-501.19 (B) or (C). -Pf- Observed no written TPHC procedures present at time of inspection. -CDI- EHS provided form and assisted PIC to fill it out. -1.5- TPHC procedure template may be found at: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

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 cheese sticks cooling in RIC in a plastic container in bags tightly packed and filled to the top. -CDI- EHS educated PIC on proper cooling methods and PIC placed items in WIC on sheet trays to rapidly cool. -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 .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P- Observed milk in milk coolers above 41F. Per PIC, milk coolers were open during breakfast service. Observed yogurt in RIC # 1 and cheese sticks and shredded mozzarella cheese in RIC # 2 above 41F. Observed yogurt parfait in WIC above 41F. Refer to temperature chart. Per PIC, these items had just been prepared. -CDI- PIC moved items to freezer to rapidly cool. **REPEAT** -1.5- 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 Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

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 a max/min thermometer.-P. Observed active dish washing with sanitizing temperature only at 155F. CDI. Unit was placed out of service and dishes resanitized in 3 comp sink. Dish washing will continue in the 3 comp sink until unit is repaired. ***Will be back to check on the unit. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training video at the following weblink: Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed pork in the WI, cold holding at temperatures above 41F. CDI. PIC voluntarily discarded. 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 .

4-203.13 Pressure measuring devices that display the pressures in the water supply line for fresh hot water sanitizing rinse shall be accurate to 2 pounds per square inch in the range indicated on the manufacturer's data plate. Observed the pressure device showing a higher measuring that the manufacturers requirement. Needs to be repaired. REPEAT. 4-501.110. Maintain the wash solution temperature in mechanical warewashing equipment used to sanitize in accordance with the NC Food Code.- Pf. Observed the wash solution at 190F but the thermometer shows 145F. Unit was placed out of service and MT contacted.

6-301.14 Post a handwash sign at each handsink. Observed hand sinks missing hand signs. CDI. Provided PIC with some.

4-203.13 Pressure measuring devices that display the pressures in the water supply line for fresh hot water sanitizing rinse shall be accurate to 2 pounds per square inch in the range indicated on the manufacturer's data plate. Observed the pressure device showing a higher measuring that the manufacturers requirement. Needs to be repaired.

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 build up on the hood system in the kitchen. Needs to be cleaned.

2-501.11 A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. -Pf For more information please visit: http://meck.co/FoodSafety. Observed no written procedure for responding to vomiting or diarrheal events. CDI. provided PIC with one.

3-202.15 Food packaging must be in good condition, intact and protect the food inside. Pf. Observed dents on the cans in the kitchen area. CDI. PIC removed.

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 build up on the floors of WI freezer. Needs to be cleaned.

2-501.11 A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. -Pf For more information please visit: http://meck.co/FoodSafety. Observed no written procedure for responding to vomiting or diarrheal events. CDI. provided PIC with one.

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 burgers HH at temperatures below 135F. CDI. PIC reheated to 170F.

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 held in same place as undented ones. CDI. PIC removed.

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 lettuce in the RI with an incorrect date mark. PIC indicated that it was made today and labelled as yesterday. CDI. Date was changed to todays date.

4-501.112 Mechanical Warewashing Equipment, Hot Water Sanitization Temperatures - PF Observed dishwasher reading 145F, then went down to 132F. PIC explaiend this machine was installed 2 days ago. They were not using it for dishes this morning. PIC called maintenance while EHS was on site, and they will use their 3-comp sink until it gets fixed. PIC did not sign due to Covid protocols

3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. -P Observed cheese in the reach in cooler cooling at a rate of 0. Cheese was placed in the freezer and cooled to 41F.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed chili and corn in the hot box in the hallway holding below 135F. Moving forward facility will be using tilt for the items in the hot box used for food service car pull line. NOTE: Service times are from 11am- 1pm (Mon- Thurs). Milks and most other food items given out are shelf stable.

Maintain equipment in good repair. _- Observed a rusty rack used for dry storage. Resurface/replace shelves. REPEAT.

Repeat violation 6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf - Observed no paper towels at the hand sink in the dish room. CDI - paper towels provided.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P - Observed several trays of burgers holding below 135F. CDI - burgers were combined and reheated to at least 165F; see temperature chart.

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 3 pans of cooked burgers in the walk in cooler without dates. PIC stated they were cooked on Monday 5/13. CDI - PIC discarded the items.

General comment 4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. - Observed a box of Styrofoam trays and a box of to-go boxes stored on the floor in the dry storage room.

General comment 4-501.11 Maintain equipment in good repair. _- Observed a rusty rack used to store Styrofoam trays at the front of the kitchen. Resurface/ replace shelves.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf - Observed no paper towels at the hand sink by the office. CDI - paper towels were provided.

General comment 3-501.16 (A)(2) and (B) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding - P - Observed spinach at 42F and 44F in the reach in cooler. Reminded the PIC of the temperature change to 41F. Any TCS items found holding above 41F in the next inspection will result in points being deducted.

7-201.11 Store toxic materials to avoid contamination. -P - Observed a bottle of hand sanitizer and multi-surface cleaner stored on a prep table. CDI - items were removed.

General comment 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 spinach cooling while covered in the reach in cooler. CDI - items were removed and placed uncovered in the walk in cooler; see temperature chart.

4-501.11 Maintain equipment in good repair. - Observed a split gasket on the front reach in cooler. Replace gasket. Observed rusty shelves in the walk in cooler and the 2 door juice reach in cooler. Repair/replace shelves; do not spray paint.

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 broccoli cooling while covered in the walk in cooler. CDI - lid was removed to faciliate cooling. Could not observe a cooling temperature because the product was removed from the cooler to be heated for service.

General comment 6-301.11 Provide soap for handwashing at each handsink. -Pf - Observed no soap at the hand sink by the office. CDI - soap was provided.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf - Observed pink and black build up on the shield in the ice machine. CDI - maintenance was contacted to deep clean the machine. 4-501.112(A)(2) Provide a minimum of 180F rinse water for sanitization when using the dish machine. -Pf - Observed the dish machine not reaching 180F to turn the surface of equipment to at least 160F. CDI - machine was ran multiple times to heat up and reached 160F for a surface temperature on the thermometer. Reminded employees to run the machine a few times to heat it up before placing items in there to wash.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf - Observed a bottle of shazam cleaner unlabeled. CDI - bottle was labeled. 7-204.11 Provide sanitizer at correct concentrations, diluting as required.-P - Observed 2 bottles of QUAT sanitizer above 400ppm. CDI - bottles were diluted.

General comment 4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. - Observed trays stacked wet.

General comment 4-501.11 Maintain equipment in good repair. - Observed split gaskets on the left door of the juice thawing cooler and the walk in cooler. Replace gaskets. Observed rusty shelves in the walk in cooler. Replace/resurface shelves; do not spray paint.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P observed salads w/ chicken stored in upright cooler > 45F. CDI by moving salads to walk-in for rapid cooling. Discussed TPHC procedures with PIC. Observed salads below 45F prior to departure.

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 deli meat in walk-in cooler without date mark. CDI by date marking.

7-206.11 Restricted Use Pesticides, Criteria - P observed aerosol spray cans of Raid (household use). CDI - discarded by PIC.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P observed santitizer at 3 comp sink testing 0ppm. sanitizer supply bucket empty. CDI by changing out container and test at 200ppm QAC.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. observed sanitizer buckets with wiping cloths testing 0ppm QAC.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. observed wet stacked pans on the drying rack.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P observed raw ground beef stored over ready-to-eat foods in walk-in freezer. CDI by rearranging storage order.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf observed slight build-up on can opener blade. CDI by wash, rinse, and sanitize.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf observed de-limer in unlabeled spray bottle. observed floor cleaner in unlabeled spray bottle. CDI by labeling. 7-201.11 Store toxic materials to avoid contamination. -P observed de-limer and floor cleaner spray bottle stored on drainboard of in-use 3 compartment sink. CDI by moving to chemical storage.

4-501.11 Maintain equipment in good repair. observed dish machine operating with 172F final rinse. establishment uses single service utensils for serving children. All utensils washed in dish machine are being sanitized in 3 compartment sink.

6-301.11 Provide soap for handwashing at each handsink. -Pf observed handsink without hand soap. CDI- by adding hand soap.

4-703.11 Hot Water and Chemical-Methods - P observed dish machine fail thermolabel test 3x. observed max hot water temperature reading of 144F on thermometer ran through machine. VR- REHS will return within 10 days to verify compliance. REPEAT VIOLATION

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P observed cooked pasta noodles sitting out of temperature control at prep sink > 45F. CDI by reheating pasta to 165F and placing in warmer. Additional pasta returned to walk-in cooler.

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 ready-to-eat chciken, potatoes stored in the walk-in cooler without date mark. PIC stated that potatoes were prepared 2 days prior to inspection. CDI by voluntary discard of potatoes, chicken date marked.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. observed wet wiping cloths stored in buckets testing 0ppm QAC sanitizer.

4-501.11 Good Repair and Proper Adjustment-Equipment - observed dish machine not properly sanitizing. repair

4-501.112(A)(2) Provide a minimum of 180F rinse water for sanitization when using the dish machine. -Pf Observed dish machine fail thermolabel test 3 times. Verification required within 10 days. PIC will use 3 compartment sink to sanitize until dish machine is repaired. 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf observed dried food debris on can opener. CDI by wash, rinse, and sanitize.

3-501.13 Use approved thawing methods. observed ham and turkey thawing in prep sink in standing water.

4-501.11 Good Repair and Proper Adjustment-Equipment - observed dish machine not properly sanitizing. possible limescale build-up on sprayers. REPAIR

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 just prepped deep pans of ham and cheese sandwich wraps placed in fridge to cool that were stacked on top of each other and tightly covered, most were observed approx. 60 degrees not likely to reach 45 or below in the next hour for service. CDI- PIC placed wraps in walk in freezer single stacked to ensure they cool to 45 or below before service. PIC was given the option to use TPHC for sandwich wraps, TPHC form emailed to PIC.

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 two dented cans not for use on shelf next to other cans, dented cans separated for credit/ return. GENERAL COMMENT: Facility was having bag lunches, no cooking or hot holding observed at this time.

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 a container of salad in the walk in cooler without a date. PIC stated it was from Friday. CDI - PIC voluntarily discarded the item.

Repeat violation 4-501.112(A)(2) Provide a minimum of 180F rinse water for sanitization when using the dish machine. -Pf - Observed thermostrip not change color in the dishmachine. thermometer was reading 159F. CDI -Maintainence has been contacted and the facility will use the 3 comp sink to sanitize. Verification required 1/20/2016

General comment 4-501.11 Maintain equipment in good repair. - Observed split gasket on the walk in cooler. Replace gasket.

4-501.112(A)(2) Provide a minimum of 180F rinse water for sanitization when using the dish machine. -Pf Observed less than 180F according to thermolabel used. Pressure gauge was reading above green area of normal operation. VR (verification required within 10 days. A service call was made during inspection and 3 comp sink was set up to sanitize utensils after they are washed in the dish machine.

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 pan of cooked chicken from yesterday that was not dated. CDI (corrected during inspection) item was dated 10/5 and will be used for chicken salad.

6-501.16 Store mops for air drying after use. Observed 3 of 4 mops not hanging above can wash to properly dry.

4-602.13 Nonfood Contact Surfaces - C; Keep non-food contact surfaces clean; Observed handles on stand up refrigerators being very sticky with food debris; Observed storage containers used for labeling supplies collecting food debris in need of cleaning.

(general comment) 6-202.12 Heating, Ventilation, Air Conditioning System Vents - C Keep vents clean; Observed 3 vents in hallway near dry storage collecting heavy debris in need of cleaning.

4-601.11 (B) and (C) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils - C; Keep equipment and non-food contact surfaces clean; Observed equipment stored near food prep area collecting debris in need of general cleaning.

4-601.11 (A) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils; Properl;y wash, rinse and sanitize food contact surfaces; Observed numerous utensils stored clean with old food debris stuck to surfaces; CDI Utensils pulled and placed into dirty dish pit.4-501.114 Manual and Mechanical Warewashing Equipment, Chemical Sanitization-Temperature, pH, Concentration and Hardness; Provide sanitizer during operation hours at proper concentration levels; Observed two spray bottles and one bucket of sanitizer measuring to low when tested with quat test strips; CDI all containers and bottles were refilled with sanitizer at proper concentration levels.

(general comment)6-501.111 Controlling Pests; Keep facility free of pest; Observed flies and fruit flies in kitchen area.

4-901.11 Equipment and Utensils, Air-Drying Required; Properly air dry; Observed metal containers stacked wet in kitchen area.

4-601.11 (A) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils; Properly wash, rinse and sanitize all food contact surfaces; Observed cutting board stored clean with food debris stuck to surfaces; cutting board pulled and placed into dirty dish pit.

(general comment)4-602.13 Nonfood Contact Surfaces; Keep non-food contact surfaces clean; Observed open card board box used to store butcher paper collecting food debris underneath prep table. box removed from location.

4-602.13 Nonfood Contact Surfaces; Keep non-food contact surfaces clean; Observed pull out drawers having splattered food debris on surfaces in need of cleaning.

Properly hot hold PHF products; Observed meat loaf patties stored inside hot holding unit measuring 108 degrees F; patties reheated to 165 degrees F and placed back into functioning hot hold unit.