BAIN ELEMENTARY SCHOOL

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 TPHC for today improperly marked missing a food item, and with the incorrect date listed on the TPHC sheet. -CDI- PIC corrected the TPHC board for today. Ensure proper TPHC labeling.

4-501.11 Maintain equipment in good repair. Observed one of the facilities ovens not functioning. PIC stated that she has a work order placed for the oven. Ensure all equipment is maintained in good repair.

4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed slight buildup of pink and gray biofilm present in the ice machine. Increase ice machine cleaning frequency and thoroughness.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed Dumpster Doors open in the dumpster area at the time of the inspection. Ensure that dumpster doors are fully closed when not in use. -CDI- Dumpster doors closed.

4-602.11 (C) Equipment food contact surfaces and utensils shall be cleaned, and sanitized per 4-702.11/4-703.11, throughout the day at least every 4 hours, unless otherwise indicated in the Food Code. - P. Observed dried food debris and some rusting on blade of can opener affixed to prep table. From discussion with PIC, it was revealed that the utensil was not used for today’s prep. CDI - Can opener removed and PIC placed a request for replacement utensil. -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: 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.

6-501.112 Remove dead or trapped birds, insects, rodents, and other pests. Observed one dead cockroach right in front of the back door. PIC stated facility gets professional pest control maintenance conducted frequently. CDI: PIC had food employee remove dead cockroach.

4-602.11 (C) Equipment food contact surfaces and utensils shall be cleaned, and sanitized per 4-702.11/4-703.11, throughout the day at least every 4 hours, unless otherwise indicated in the Food Code. - P. Observed dried food debris on blade of can opener affixed to prep table. According to PIC, the utensil was last used on 12/15/23 to open pizza sauce. CDI - Can opener relocated to 3-compartment sink to be W/R/S. -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: 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.

3-501.18 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 no pull date on container of pepperoni inside of the walk-in cooler. PIC confirmed the product had been pulled from the walk-in freezer yesterday. CDI - Pull date added. -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 Date Marking Food Safely https://youtu.be/BOPsSNUajYs.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed chicken sandwiches hot holding in hot cabinet with temperatures below 135F. Employee stated that chicken sandwiches were put in the holding cabinet less than one hour ago. Employee attempted to reheat chicken sandwiches but 165F was not reached. CDI: PIC decided to voluntarily discard due to quality. 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 .

5-501.114 Drains in dumpsters and waste containers shall have drain plugs in place. Observed dumpster missing a drain plug. PIC called maintenance to address the issue.

4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed ice machine with black build up accumulating on internal components near ice chute. Keep clean.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed sanitizer bucket holding wiping cloth with a concentration of 50ppm quaternary sanitizer. CDI: PIC refreshed bucket to proper concentration.

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 sweet potatoe fries hot held at 115 degrees F on serving line. CDI, fries reheated to 168 degrees F.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -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 tray of bagged cheese and yogurt cold held in standing 2 door reach in refrigerator at 43 degrees F. CDI, items voluntarily discarded by PIC.

2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P - Observed food handler turn faucet off with their bare hands after washing. CDI, employee rehashed hands.

4-501.11 Maintain equipment in good repair. Observed digital gauge for temperature not in good repair.

3-202.15 Food packaging must be in good condition, intact and protect the food inside. Pf -Observe 1 dented can in dry storage room. CDI, can relocated to designated area for dented cans.

4-501.11 Maintain equipment in good repair. Observed dish machine leaking water in front towards door. Repair. High temperature dish machine reaching required temperature for sanitization as dish machine max read thermometer measured 170 degrees F.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P - Observed mozzarella stick breakfast return maintained at 60 degrees F. CDI, mozzarella sticks voluntarily discarded by PIC.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf For more information on date marking please visit: http://meck.co/FoodSafety. Observed chicken and green bean prepared on Friday not date marked in walk in cooler. CDI, items date marked.

4-203.11(B) Food thermometers shall be accurate to +/- 2 degrees Fahrenheit.-Pf For information on how to properly calibrate a thermometer please visit: http://meck.co/FoodSafety. Observed 1 analog thermometer not accurate to within + or - 2 degrees F. CDI, thermometer calibrated during inspection.

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 no functioning max/min thermometer to test high temperature dish machine. PIC stated was on order and scheduled to arrive. CDI by instruction.

2-301.14 When to Wash - P - Observed food employee handle soiled equipment with gloves but then proceed to handle clean equipment with same gloves. CDI, employee removed gloves and washed hands. Reminded staff to ensure gloves are removed and hands are washed in between tasks changes and anytime hands become contaminated.

4-601.11 (B) and (C) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils - C - Observed some dust accumulating on top of ovens /cooking equipment

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

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 hot meals and cold items (milk) transported to holding kitchen without time stamp. CDI - Time stamp placed on items not picked up immediately by teachers. EHS and PIC discussed TPHC processes, permanent corrective actions to be made in the future for all transported items.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed red buckets with 0ppm sanitizer with wiping cloths. CDI buckets emptied and refilled.

2-301.12 (C) Dry hands without recontaminating. Observed food employee return from lunch and turn off faucet after washing hands without using a barrier. -0-

5-202.12(A) Provide at least 100F water at handsinks. -Pf Observed hand wash temperature cold at beginning of visit for about three minutes in ELA kitchen. -1- 6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no paper towels in ELA restroom. CDI - Hot water available three minutes and paper towels placed at handsink in restroom.

4-602.11(E)(4) Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed buildup under front panel of ice machine in ELA. -1.5-

5-205.15(B) Maintain a plumbing system in good repair. Observed slow drain at handsink nearest walk in freezer. -0-

5-501.16(C) Provide waste bins in required areas including at handwash sinks. Observed missing water bin in ELA restroom and at handsink in ELA kitchen. -.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. -Pf Observed cold holding unit used to cool side salads today. CDI - PIC stated walk in cooler is usually used for cooling and spoke with staff about using cold holding equipment to cool. -0-

5-205.15 Maintain a plumbing system in good repair. Observed two handsinks in kitchen slow draining. REPEAT -2-

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed dumpster door open at Early Learning Academy. -0-

7-201.11 Store toxic materials to avoid contamination. -P Observed purple chemical bottle stored on top of bin of cleaned serving pans in ELA dry storage. -1-

3-302.15 Wash fruits and vegetables prior to use. Observed stickers present on cleaned apples that are wrapped for service. -0-

5-205.15 Maintain a plumbing system in good repair. Observed slow draining handsinks on the cook line and in kitchen area with common drain lines. -1-

6-101.11 Surface Characteristics-Indoor Areas - C Floors, walls and ceiling in all required areas shall be nonabsorbent. Observed absorbent ceiling tiles in the ELA kitchen, laundry room over washer, dryer and can wash and in restroom. REPEAT -1- REMAINING ITEMS HAVE BEEN SUBMITTED BY ELA SECRETARY SHELLEY FOR MAINTENANCE REQUESTS.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed dumped ice in handsink near serving line at ELA kitchen. CDI - PIC cleaned handsink. PIC printing sign to post advising that handsink is only for handwashing. REPEAT -1-

4-501.11 Maintain equipment in good repair. Observed broken drawer on prep table missing screw. Observed handle on oven taped together at ELA kitchen. Observed walk in freezer not working at ELA kitchen. -0-

5-205.15 Maintain a plumbing system in good repair. Observed sink not connected at ELA kitchen. -0-

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. 6-101.11 (A) Surface Characteristics-Indoor Areas - C Floors, walls and ceilings in allrequired ares shall be nonabsorbent. Observed absorbent ceiling tiles in the ELA kitchen, laundry room over washer, dryer and can wash and in restroom. REPEAT -.5-

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed dish pit handsink at ELA with heavy buildup in the basin. CDI - PIC instructed cleaning and restocking of all items at the handsink. Dish pit is not in use, but handsink is still required as part of permit for facility. -0-

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 foods on time at ELA without TILT board filled out with items and time stamps. -1-

4-501.15 Operate a warewashing machine in accordance with data plate. Observed hot water at 156F in hot water sanitizing dish machine stating a minimum of 180F on data plate. CDI - Booster heater turner on. Hot water reading 186F. Dishes re-washed from before hot water booster heater was turned on. -.5-

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed recycle container door open at ELA. 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 pallets and gas cylinder stored in the dumpster corrale at ELA.

6-101.11 (A) Surface Characteristics-Indoor Areas - C Floors, walls and ceilings in allrequired ares shall be nonabsorbent. Observed absorbent ceiling tiles in the ELA kitchen, laundry room over washer, dryer and can wash and in restroom. -0-

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed dish pit handsink without paper towels. Dispenser are not filled and paper towels are on top of empty dispensers. CDI - Paper towels on top of dispensers. -0-

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed bucket of sanitizer under prep table at 50 ppm quat and 3-comp with 100 ppm quat concentration. Instructions say 200-400 ppm concentration. CDI - PIC refilled these with correct concentration. -1.5-

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed hamburgers in all hot holding units at 112-122F. CDI - PIC placed these temporarily on time. Assembling sandwiches at room temperature is cooling food below 135F. Implement procedure that either keeps food above 135F or place these on time. -1.5-

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 salsa and ranch dressing in the walk in cooler date marked 2/15 and 3/08. Ranch states no additive or preservatives. CDI - PIC voluntarily discarded. -0-

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed food employee wearing watch while cooking -0-

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed one door open on dumpster. No broken lid observed today. Points not escalated as the violation contained less items. -0-

4-703.11 Hot Water and Chemical-Methods - P Surface temperatures of equipment and utensils shall reach 160F if sanitized using a high temperature dish machine. Observed the dish machine fail to reach 160F on trays on multiple consecutive pass through. The machine achieved sanitizing temperatures of 160F and 166F on two out of approximately 20 pass through. CDI- instructed PIC to contact service technician for repairs. Advised facility to keep high temperature testing strips on site to ensure machine is operating properly.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed dumpster with missing lid. and door open

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 the ceiling damaged in the satellite kitchen above where the milk cooler is stored.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed corn dogs at the satellite cafeteria and the main cafeteria in hot holding below 135F and baked chicken in the hot boxes at the main cafeteria below 135F (see chart). CDI- items were reheated to above 165F or placed onto TPHC board.

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 one opened package of ham dated 8/29 in the walk in cooler. CDI- product discarded.

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 the ceiling damaged in the satellite kitchen above where the milk cooler is stored.

3-301.11(B) Do not contact exposed ready-to-eat food with bare hands. Use suitable utensils, single-use gloves or dispensing equipment.-P Observed an employee handling grapes without gloves on. CDI by instruction, grapes were discarded.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed chicken nuggets in hot boxes hot holding below 135F (see chart). CDI- products were reheated to above 165F.

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 the ceiling damaged in the satellite kitchen above where the milk cooler is stored. PIC indicated the ceiling will be repaired during the Summer.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed ice cubes in a handsink and an employee empty sanitizer water into another handsink. CDI by instruction. 6-301.14 Post a handwash sign at each handsink. Observed no signs posted at the handwashing sinks at the satellite kitchen notifying employees to wash their hands. Signs provided today.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed one sheet pan of fish sticks hot holding below 135F in a hot box. CDI- product was reheated to above 165F.

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 lettuce, tomato, pickle combo held using TPHC without a time recorded on the TPHC board. CDI- time was recorded onto TPHC board.

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 damage to the ceiling above the milk cooler at the satellite kitchen.

5-202.12 (C) Handwashing Sinks, Installation - A self closing or self metering faucet shall provide a flow of water for at least 15 seconds before the faucet needs to be reactivated. Observed the faucets in the boys restrooms shutting off within 5 seconds of pressing the knob.

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 one opened container of pizza sauce dated 12/6 in the walk in cooler. CDI- product was discarded.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed 1 sanitizer bucket at 0ppm quat concentration and 2 others at ~50ppm. Maintain buckets between 200-400ppm quat concentration.

Observed 50ppm quat. in sanitizer buckets today. Buckets refilled with 350ppm sanitizer to correct. Recommend saturating cloth towels in a container of sanitizer before placing in individual sanitizer buckets(to get rid of residual chlorine from clothes washer). 3-304.14(B) Hold in-use wiping cloths in sanitizer between uses.

Observed dust build up on the wall fans. 4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris.

yObserved a dumpster missing a drain plug. Observed one dumpster with a missing lid and another with a broken lid. 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 lasagna that was cooked at 7:30 this morning holding at <135F due to it not being heated enough before being put into the warmer. Lasagna reheated to >135F during the 2 hour period today via the steamer. 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 build up on the walk in racks and walk in fans today. Observed dust on fans throughout the kitchen. 4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris.

Observed a dumpster missing a drain plug and that same dumpster has a broken lid that will not cover the top of the dumpster- replace. 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 salsa in the walk in cooler today with some mold on top- discarded today. 3-101.11 P Food shall be safe for consumption, unadulterated and honestly presented.

Observed major build up inside of the tea urn and on the tea nozzle today- washed and sanitized today to correct. 4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination.

Observed turkey and ham that was pulled out of the freezer 10 days prior- discarded by PIC today. 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 some sanitizer buckets at <200 ppm today- remade to correct and rags were saturated with quat. before putting back into buckets. Observed one sanitizer bucket stored on the floor today. 3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. 3-304.14(E) Store sanitizer containers used for wet wiping cloths off the floor.

Observed a cracked dumpster today and two missing a drainplug. Observed dumpster doors open. 5-501.15 Provide dumpster, waste containers that are of sound construction. 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 no logs being used to keep track of salad temps. before they go onto the line. Corrected by discussing recording procedures with PIC and salad chef. Be sure these salads reach 41F, not 45F as some thought, before service. Discussed cooling methods with PIC today. 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 no way for staff to reheat foods at the 2nd location due to the gas being cut off. A microwave along with a few plastic pans or other means to reheat is strongly recommended. Today staff took the cheese ravioli back to the first location to reheat properly. 4-301.11 Provide equipment in number and capacity so that cooling, heating, and holding temperatures are achieved. -Pf

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

Observed utensils stored in water today. 3-304.12 Store in-use utensils in a clean, dry place, in food with handles out, in 135F or greater water or in running water which quickly moves food particles to the drain.

Observed build up on the wall fan. 4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed a bottle labeled as clorox today with water in it- dumped out to correct.

4-203.11 Food thermometers shall be accurate to +/- 2 degrees Fahrenheit.-Pf Observed a stem thermometer reading <20F in icewater today- recalibrated during inspection to correct.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed build up on the hood vents and inside of the ice machine(receiving building) today.

3-501.16 (A)(1) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding - P-Observed hotdogs stored at 102-128 and potatoes stored at 128-All items were reheated to 195

4-502.11 (B) Good Repair and Calibration - PF-Need accurate thermometers in both milk boxes and cold self service line

5-103.11 Capacity-Quantity and Availability - PF-One hand sink behind right serving line wall not getting hot water to at least 100. Repair man called, but several hand sinks present

6-501.18 Cleaning of Plumbing Fixtures - C-Clean inside the toilet

4-202.18 Ventilation Hood Systems, Filters - C-Hood filters need cleaning

8-103.11 Documentation of Proposed Variance and Justification - Variance for ingredient labeling has been applied for and approved but letter is not yet on site for review.

4-501.112 Mechanical Warewashing Equipment, Hot Water Sanitization Temperatures - Observed high temperature dish machine not sanitizing as evidenced by thermolabel. Service was called for repair and single serve utensils were substituded. Operator will call when repaired. Left thermolabel for testing. CDI

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

5-205.15 System Maintained in Good Repair - Observed front end handsink slowly draining discharge. Gave instruction to repair.