GRAND OAK ELEMENTARY SCHOOL

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed metal pans stored as clean stacked with food debris and residue accumulation. CDI- PIC removed items to be w/r/s. 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 . 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 machine unable to reach a minimum temp of 160F. CDI- PIC placed a work order at end of inspection, dishes would be w/r/s in 3-comp sink, dish machine blocked off until repairs made. 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. Observed potato wedges in hot box temping below 135F. CDI- PIC removed items to be reheated to 165 due to being within paramters, EHS confirmed. 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 .

2-501.11 A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. -Pf Observed no written procedures in the facility., Ask PIC and they stated they contact a custodian if this happens. CDI - Provide vomit and diarrhea poster via email. For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

5-501.110 Keep waste stored in receptacles so waste is inaccessible to insects and rodents. Observed the dumpster door open. Keep closed to prevent attracting pests.

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 an max/min thermometer.-P. For more information please visit: http://meck.co/FoodSafety or view our training video at the following weblink: Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 . Observed the heat sanitizing dishmachine only reaching 153F, ran a few times but dishmachine did not achieve at least 160F at the final rinse. CDI- 3-compartment sink properly set up as wash , rinse and sanitize. Use the 3-compartment sink to properly wash, rinse and sanitize food contact surfaces until dishmachine is repaired and sanitizing at least 160F for final rinse. Equipment can be washed and rinsed in the dishmachine, sanitizing shall be completed in the 3-comp sink at a concentration between 200-400 of Quat.

4-501.11 Maintain equipment in good repair. Observed the heat sanitizing dishmachine not achieving at least 160F at the final rinse. Call of repair.

2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF Observed the current employee health policy does not reflect the addition of Salmonella (non-typhoidal) CDI - Provided the NC Food Code changes and guidance to the PIC via email. For more information on employee health policy please visit: http://meck.co/FoodSafety

2-501.11 A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. -Pf Observed no written procedures for these types of events. CDI - Provided NC Food Code changes and guidance for vomit and diarrheal clean up plan via email. For more information please visit: http://meck.co/FoodSafety

7-204.11 Provide sanitizer at correct concentrations, diluting as required.-P Observed sanitizer at the warewashing sink over 400 ppm. CDI - PIC diluted the sanitizer and is now at 200 ppm of quat. Ensure that the test kit is being used to accurately measure the concentration.

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed brown sugar in dry storage bin not properly labeled. CDI - PIC labeled.

4-501.11 Maintain equipment in good repair.Observed one gasket on bottom door of Victory reach in refrigerator on right side of service line torn, and therefore is not properly closing. PIC stated that there is work order for this to be replaced.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed dumpster doors half way open. Keep closed to prevent attracting pests. 5-501.114 Ensure drain plug on dumpsters, waste containers is in place. Observed blue dumpster missing drain plug. replace.

4-501.11 Maintain equipment in good repair. Observed one gasket on bottom door of reach in refrigerator torn, and therefore is not properly closing.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed 3 metal trays stored clean with food debris. CDI-PIC took to be washed.

3-202.15 Package Integrity - PF: Found significantly dented can on storage shelf with other food. Can moved to designated area for damaged merchandise.

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 TPHC procedures not being followed. Shredded lettuce and tomato cups placed on TPHC without being cooled to 41F. CDI- allowed to pull from case and placed back in freezer for rapid cooling since food had just been portioned. Cups cooled to 39 F while on site and placed on TPHC.

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 container of mozzerella cheese without date mark. Mozzerella came from larger batch date marked for 3/20. CDI - PIC date marked second container.

3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P Observed ready to eat cups of peaches stored under a box of unwashed of lettuce inside the walk in cooler. CDI by moving to an upper shelf, above the unwashed produce.

4-501.11 Maintain equipment in good repair. Observed hot holding unit with a torn gasket.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. 5-501.115 Discard items and litter stored in the waste areas and enclosures as they are not necessary to operation and maintenance. Observed dumpster doors and lids open and empty boxes and an empty cleaning solution container stored on the ground outside the recycling dumpster.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed mac n cheese in the temperature danger zone. Refer to temperature chart. CDI - pulled mac n cheese from hot holding box to reheat in the oven to proper temperature. Went over proper hot holding criteria.

3-304.14(B) Cloths in-use for wiping counters and other equipment shall be held between uses in a chemical sanitizer solution at the proper concentration. REPEAT VIOLATION. Observed sanitizer bucket below 50 ppm. CDI - PIC changed out solution. Currently at 200 ppm.

5-501.15 Provide dumpster, waste containers that are of sound construction. REPEAT VIOLATION. Observed dumpsters that are torn at the bottom joint. Advsied to replace the dumpsters to prevent contamination.

3-304.14(E) Store sanitizer containers used for wet wiping cloths off the floor. Observed one sanitizer bucket stored on the floor. CDI - picked up sanitizer bucket off of the floor.

5-501.15 Provide dumpster, waste containers that are of sound construction. Observed outdoor dumpster in disrepair. PIC states a work order will be put in to receive a new one.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed cherry chicken below 135F in hot holding unit. Cherry chicken is held on the middle rack in the hot holding unit. The product on the top and bottom rack are at proper temperature because of heating element of equipment. CDI - pulled product to reheat in oven; reheated to 169F and placed into hot holding wells on serve line. Advised to not store food in middle of the hot holding box. Advised to turn equipment to a higher temperature, cover product in plastic wrap to hold in the temperature.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed garbage dumpster lid open. CDI - EHS closed lid. Advised to leave lid closed.

3-501.17(B) Commercially Prepared and Packaged Time/Temperature Control for Safety (TCS) food shall be date marked at the time the original container is opened in a food establishment and the food is held for more than 24 hours. -Pf Observed sour cream opened up on 2.6.17. CDI - explained with PIC that date marking/cold holding criteria is the same for the sour cream. Once opened and held in establishment for over 24 hrs, this product requires date mark. Cold hold for 4-7 days depending on temperature. Discarded product. REPEAT VIOLATION.

3-304.14(B) Cloths in-use for wiping counters and other equipment shall be held between uses in a chemical sanitizer solution at the proper concentration. Observed quat sanitizer bucket at 100 ppm. CDI - advised to make sanitizer solution stronger and switch out more often.

5-501.15 Provide dumpster, waste containers that are of sound construction. Observed recycling dumpster lid broken. Advised to have dumpster replaced with new dumpster.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed hot dogs not at proper hot holding like temperatures. CDI - advised to reheat the hot dogs to proper temperature; reached 155 F after reheating in the steamer.

3-501.18 Discard the food requiring date labels once time/temperature criteria has expired, if it is not been labeled, or if the label is incorrect. -P Observe sour cream in walkin cooler with a date of 11.18.16. Product should be held for up to 7 days. Product should have been discarded on te 24th. CDI - advised to discard product.

7-202.12(A) Use poisonous or toxic materials according to manufacturer's label. Use pesticides approved for use in commercial food service only.-Pf Observed employee about to spray residential insecticide in kitchen to treat for ants. CDI - before employee sprayed, EHS advised to not use residential insecticide, but to use commercial approved insecticide.

4-903.11(C) Single-service and single-use articles shall be stored in a clean dry location, 6 inches above the floor, and where they are not exposed to splash, dust, or other contamination. Observed single use cups stored in dry storage without protective covering. Advised to leave the plastic protective covering around cups.

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 front left soap dispenser not working properly. PIC has already placed an order to get the dispenser fixed.

6-303.11(a) Light intensity shall be at least 10 ft candles in walkin refrigeration units, dry food storage, and in other areas during periods of cleaning. Observed lights in walkin freezer not working. No light intensity at all. Advised to fix.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths, active stirring, or leave food uncovered to facilitate heat transfer. -Pf Observed multiple plastic containers storing lettuce and tomato in them. The plastic containers were closed and the product is in the temperature danger zone and should be cooling quickly with the lids open. CDI - opened each plastic container to cool product down; educated about proper cooling methods and to leave products open to allow heat transfer.

3-304.14(B) Cloths in-use for wiping counters and other equipment shall be held between uses in a chemical sanitizer solution at the proper concentration. Observed sanitizer buckets of quat sanitizer with a weak concentration. Test strips read at about 50 ppm. CDI - emptied buckets and refilled with proper concentration; educated PIC about filling up buckets with sanitizer solution and then soaking the rag with the sanitizer solution before placing rag into bucket (dry sanitizer rag will soak up the concentration of sanitizer and make the solution weak in the bucket).

3-501.17(B) Commercially Prepared and Packaged Time/Temperature Control for Safety (TCS) food shall be date marked at the time the original container is opened in a food establishment and the food is held for more than 24 hours. -PF Observed hummus in the walkin cooler with a date of 12.4.15 on it. CDI - discarded product.

(general comment) 6-202.14 A toilet room on the premises shall be completely enclosed and provided with a tight-fitting and self-closing door. Observed the employee bathroom door is not self-closing.

(general comment) 7-201.11 Store toxic materials to avoid contamination. -P Observed chemcial (soap) pads stored above food contact surfaces in dr storage. CDI pads moved to chemical storage area.

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 large containers. (keep bulk storage tubs/containers in wash rotation)

2-301.12. Follow the cleaning procedure to adequately wash your hands.-P Observed one nail brush stored at a hand sink. One must be designated for each individual employee or single use brushes should be used. PIC stated that nail brush is not used. CDI-nail brush taken out of service.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed build of dust on fan in dish machine area and mildew on interior of ice machine. Ice is not used for consumption. PIC stated ice is only used by school nurse.

4-501.112(A)(2) Provide a minimum of 180F rinse water for sanitization when using the dish machine. -Pf Observed dish machine not reaching proper final rinse temperature. Observed thermometer at 154F final rinse temperature for dish machine. Gauge for final rinse temperature is displaying 190F+. Wash rinse temperature is only at 115F and data plate states minimum wash temperature shall be at 160F. Did not observe any active washing of utensils with dish machine. Facility is using paper products. Advised to have unit repaired prior to using. PIC called in work order for repair during inspection. VR.

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 sliced turkey labeled with incorrect date. Item was cooked 4 days prior but date marked with slice date from the day before. All product will be used and leftovers discarded tomorrow. CDI-dates changed.

2-301.12. Follow the cleaning procedure to adequately wash your hands.-P Observed two employees wash hands and turn off faucet with bare hands. Turn off faucet with disposable paper towel or other device to keep from contanimating hands.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed food debris on trays stored as clean. CDI-all trays re-washed.