MCCLINTOCK MIDDLE SCHOOL

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P 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 . Observed a container of broccoli being held at 110F on serving line. CDI: PIC voluntarily discarded broccoli. REPEAT.

4-903.11(C ) Single Service and Single Use items shall be kept in the original protective package or stored using other means that protect the item until used. Observed several stacks of single use trays being stored outside of their original packaging right side up. CDI: PIC inverted trays to protect against contamination.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P. Observed mashed potatoes hot holding below 135F inside hot box. CDI: Mashed Potatoes were reheated above 165F. 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 .

3-501.15 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 at a rate of 0.06F/min inside reach in coolers in clam shell like containers. CDI: Salads were moved to walk in freezer to cool. 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 tray of prepared caesar salads cold holding above 41F inside RIC 1. PIC stated that the salads were no longer cooling, and recently moved into the reach-in cooler after employees checked the temps to ensure they had reached 41F or below. CDI: PIC moved tray of caesar salads into the WIF to rapidly cool down, and EHS observed temperature of the salads dropped to 38F after 15 minutes. All other TCS food items were observed at proper temps. 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 one set of stacked steamers located at the make line, out of order. PIC stated he has a work order in to have it repaired.

4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed the inside shoot of the ice machine with large amount of buildup.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed pizza sauce in the warmer at 59F and also observed another container on the prep table at room temperature. Employee stated that the pizza sauce was put in the pans at 8 am this morning. CDI PIC instructed employee to put them both back in the WIC to cool back down until time to reheat. Pizza sauce was reheated to 175F. 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 .

3-501.15 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 the Caesar salads cooling in the WIC in closed clam shells and multiple trays stacked on top of each other. Salads were 45-49F. CDI PIC had clam shells open and put back in the WIC unstacked. Salads were cooled down to 40F. 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 .

4-202.11 Multiuse food contact surfaces shall be smooth, free of open seams, cracks, chips, pits, sharp internal angles, crevices and assembled to allow access to clean. -Pf Observed chipped food-contact surfaces of two rubber spatulas that were stored on the clean dish hooks. CDI: PIC voluntarily discarded both spatulas.

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 pink slime buildup on the non-food contact surface on the interior ice chute plate inside the ice machine. Increase cleaning frequency to avoid buildup.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed two sanitizer buckets reading at 0ppm. CDI: PIC dumped out the sanitizer buckets and refilled with properly concentrated sanitizer.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. - Pf. Observed dried food debris on blade of can opener. Utensil not used for today’s prep, per PIC. CDI - Utensil removed to dish machine for cleaning and sanitizing by PIC. -0- 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.

REPEAT VIOLATION: 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 ice cream stored directly on floor inside of the walk-in freezer. CDI - PIC relocated products on to nearby shelving units. -1-

4-501.11 Maintain equipment in good repair. Observed hot holding cabinet out of order. PIC states that request for repairs were submitted and facility is waiting for parts. -0-

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 food debris on non-food contact surface of can opener blade (base mount). -0-

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. - P. Observed packaged raw turkey stored above boxes of punch (juice) inside of the walk-in freezer. PIC advised that these were left over from a community donation event. CDI - Items relocated to bottom shelving unit away from goods to prevent cross contamination. -0- For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135 F 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 cheeseburgers in process of being transferred to hot holding cabinet at 99 degrees F. CDI - Product reheated to above 165 degrees F. -0-

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. - P. Observed two trays full of yogurt bags cold holding between 45-49 degrees F. According to PIC, the unit door was left open as staff were stocking up the unit with additional produce and applesauce, which occurred 30 minutes prior to inspection. Initial ambient temperature registered at 48 degrees F and after 30 minutes, temperatures decreased to 40 degrees F. CDI - Both trays transferred to the walk-in freezer for rapid cooling towards < 41 degrees F. -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.

6-501.112 Remove dead or trapped birds, insects, rodents, and other pests. Observed dead crawling insects on sticky trap in facility. Remove. -0-

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 stored directly on floor inside of the walk-in freezer. -0-

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 personal foods co-mingling and stored above resale food items in the walk-in freezer. CDI - Personal items removed to designated area by PIC. -0.5-

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

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 fries holding below 135F in multiple hot holding units (see temperature chart). - CDI - PIC reheated fries to above 165F. EHS recommends placing fries on time if issue persists maintaining 135F or above for this product.

2-101.11 (A) PIC shall be present during all hours of operation. -PF. Observed PIC not present during first 30 minutes of inspection. Had employee with certification but said there was no Person in charge present. Having a certification alone is not sufficient must have a back up manager to take over when PIC is away.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P For more information on food storage order please visit: http://meck.co/FoodSafety. Observed unwashed strawberries above canned items in walk in unit.

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 - Establishment had educational poster posted, but no written procedures were in place and no kit was assembled at time of inspection. Due to this being the establishments first inspection since the new food code was adopted, no point deduction. CDI - EHS provided copy of written procedures. Kit will be in place by next inspection.

4-903.11(C ) Single Service and Single Use items shall be kept in the original protective package or stored using other means that protect the item until used. - Observed single service trays not stored in their original package and not inverted. CDI - PIC educated employees on need to keep trays inverted. All trays were inverted.

7-204.11 Provide sanitizer at correct concentrations, diluting as required.-P Observed 2 of 3 in-use wiping cloth buckets with quat concentrations exceeding 500 ppm. CDI-PIC emptied and refilled both buckets to 400 ppm quat. Maintain quat levels as instructed by chemical manufacturer (150 to 400 ppm per label) at all times so that they do not become a toxin and so that they properly sanitize food contact surfaces.

6-501.112 Removing Dead or Trapped Birds, Insects, Rodents and other Pest - C Observed multiple glue traps in dry storage area with dead insects attached. Pest control company shall routinely clean traps to remove dead pest.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed 1 of 3 in-use wiping cloth bucket with a quat concentration of 0 to 100 ppm. CDI-PIC emptied and refilled bucket to a quat concentration of 400 ppm.

6-301.11 Provide soap for handwashing at each handsink. -Pf Observed no hand soap at front middle sink, #8. CDI, soap dispenser refilled by PIC.

4-501.112(A)(2) Provide a minimum of 180F rinse water for sanitization when using the dish machine. -Pf Observed sanitizing temperature of dish machine at 159F. Observed data plate on machine show minimum sanitizing temperature shall be 160F. PIC ran dish machine multiple times. PIC will make service request. CDI, all utensils will be washed/rinsed/sanitized at 3 compartment sink until dish machine is repaired. Verification required.

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 begin and end times of foods on time. CDI, times written by PIC.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed milk in crates stored on floor of walk in freezer. CDI, milk crates relocated.

4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed build up in ice machine around the edge of ice chute. Need cleaning. CDI, cleaned by the end of inspection.

6-403.11 Designated Areas-Employee Accommodations for eating / drinking/smoking - C Observed bottle of smart water in cold holding unit. CDI, item removed.

6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Observed base coving tile on left corner outside of walk in to be broken off and no longer easily cleanable.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed missing paper towels to the hand sink next to the ice machine. CDI-Paper towels were brought out.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed cleaning needed to the large fan in the dish room, and the door frames of the salad cold holding cases at the serve lines. Have cleaned.

4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed shield inside ice machine with build up in need of cleaning. Increase cleaning frequency.

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 several trays of pizza left over from previous day without date mark. PIC stated they normally keep date mark on side of speed rack for all pizzas. CDI - Pizzas were taken to be reheated for immediate service.

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 grilled chicken in walk in cooling with plastic tightly wrapped in walk in cooler. CDI - PIC unwrapped container to cool rapidly.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed grilled turkey and cheese sandwiches hot holding at line 2 at 118F and 121F. CDI (corrected during inspection); the turkey sandwiches were placed on time on the TILT board used for salads. Ensure that turkey and cheese sandwiches are not stacked high in pan so that they maintain 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 Caesar salads and chef salads not properly marked on time on the TILT board. Follow the procedure and mark foods when they go out for service as indicated in the TILT procedure handout. CDI; the salads were documented on the TILT board with the times they were placed out.

4-501.11 Maintain equipment in good repair. COMMENT: Observed middle milk cooler in defrost mood. Ensure that defrost mood is adjusted to take place during non-operational hours to ensure no temperature fluctuations during hours of operation. NOTE: No temperature violations was noticed, this is only a precautionary measure.

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. COMMENT: Observed light bulb out in walk in cooler. Manager stated a work order has been placed for the light to be replaced.

4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed ice machine in need of cleaning. CDI PIC began cleaning ice machine.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed top lid on new dumpster missing.

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 wall at pipe in dish room with mold buildup.

2-301.14 Wash hands before donning gloves and between gloves uses. -P Observed food employee remove gloves and don new gloves without washing hands and was observed changing task by leaving work station on food line to go in back area. CDI PIC instructed food employee to wash hands when changing gloves. Observed dish employee remove gloves at ware washing without washing hands. Also observed dish employee wearing same gloves to complete multiple tasks. CDI PIC followed up with training and ensure employee washed hands. 2-301.14 Wash hands after activities that contaminate them. -P Observed food employee pick tray off floor then continue working on the line. CDI PIC followed up with food employee regarding changing gloves and hand washing.

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 pizza sauce date marked for 5/22. CDI Product was voluntarily discarded.

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 food held on TPHC not marked with begin time on board. CDI PIC labeled TILT board for times. **Will check with CMS as to when TPHC starts; if it is when product is removed from reach in unit or when case is open at start of lunch.**

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed some food employees wearing hair restraints where hair is still exposed to food, equipment or utensils. Make sure to wear appropriate hair restraints to ensure body hair will not come in contact with exposed food, equipment and utensils.

4-501.11 Maintain equipment in good repair. Observed can opener in need of being replaced. PIC stated that had ordered a new blade and was waiting on replacement. REPEAT different citation. Can opener is able to be dissembled for cleaning and replacement; its is not in good repair.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed minor dust on fan in ware washing. Make sure to increase cleaning frequency.

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed an employee scooping ice with a wrist watch on.

4-202.15 Can Openers - C Observed metal shards on the can opener today- replace blade.

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 Employee scooping washed grapes with single use cups with no gloves on- cdi grapes re rinsed and employee donned gloves.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf No papertowels at the one front handsink- cdi supplied during inspection.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed an open bag of rice in the dry goods room- cdi put into a closed container to correct.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed TCS items in the lower hotbox holding at <135F today. PIC had staff reheat to >165F before being placed on the serving line. Be sure to have this unit repaired before using it again(fan may not be working).

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 Under TILT/TPHC procedures onsite, staff must record temperature of left over salads if they are to be kept for the next day(salad must still be at 41F or less to save). Staff is not currently recording these- corrected through instruction.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed all santiizer buckets that had rags in them at <150ppm today- refilled to correct.

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

Observed gaskets beginnng to break on the 2 door reach in(top and bottom doors). 4-501.11 Maintain equipment in good repair.

Observed cardboard dumpster with a hole in the back- replace. 5-501.111 Keep storage areas and bins for waste in good repair.

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

4-602.11 (E) Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed buildup around the ice chute. Clean. -0-

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed crickets in the freezer at the entrance. Seal the gap at the lower right corner of the freezer. -1-

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 dusty ceiling vents throughout the facility. Clean. -0-

6-501.114 Discard items and litter stored on the premises as they are not necessary to operation and maintenance. Observed ice cream cooler, reach in, pallets and other items on the premises not in use that need to be removed. Remove these. -.5-

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed scoops in bin with clean items with buildup of food present. CDI - PIC took the entire bin to dish room for cleaning. -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. -Pf Observed salads cooling in tightly closed clam shell containers and salad prep items in reach in cooler tightly wrapped at 56F. CDI - PIC instructed employees to use walk in cooler for cooling and to vent tight containers ti facilitate air flow. -0-

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed handles of steamer table cabinets with sticky buildup present. Clean. -0-

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed two hand sinks without paper towels - one by the front line and one in the dish room. CDI - PIC put paper towels in dispenser.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Clean the fan. Observed buildup of mold on the ice cream freezer and on one reach in cooler gasket.

5-501.115 Discard items and litter stored in the waste areas and enclosures as they are not necessary to operation and maintenance. Observed litter around the dumpster. Clean up around the premises. Observed leaves and other debris inside can wash outside. Clean.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Pink mold on upper portion of interior of ice chute. CDI- Operator Charles Chong had area cleaned immediately.

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 . Salads in reach in cooler tightly stacked and stacked in trays one on the other. CDI- method corrected; salads moved to walk in freezer and cooler. Operator advised to maintain clamp shells open for rapid cooling.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Some dried debris in one cooler gasket. Cleaning is needed.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf: Date mark leftover salads held over from previous day. Observed salads not marked CDI- allowed to date

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Cloths shall be held in sanitizer between uses. Found cloths in quat less than 200 ppm.

3-304.14 Wiping Cloths, Use Limitation - C: Wiping cloths shall be stored in an approved sanitizer between uses. Observed cloths in sanitizer bucket 100 ppm quat.

3-602.11 Food Labels - PF: Facility packages salads for self-service. Currently using no labeling system. CMS and state are in conversation to determine best way to gain compliance.

3-501.17 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Date Marking - PF: Accurately date mark TCS foods with date of earliest prep. Found turkey cooked Dec. 9 dated with Dec. 10, date when sliced. Found whole turkey breast not dated. CDI- properly dated and discussion on proper date to place on food.

3-602.11 Food Labels - PF: Food packaged in a facility and subsequently offerred for sale as self service shall bear a label as to ingredients, location of packaging, and allergens present. Facility not labeling salads. CDI- CMS is in communication with the state about gaining compliance on this issue.

3-302.11 Packaged and Unpackaged Food-Separation, Packaging, and Segregation: Separate raw animal foods from produce and ready-to-eat foods. Observed eggs on middle shelf over watermelon, cheese sticks. CDI- moved to proper storing order to prevent accidental cross contamination.

3-602.11 Food Labels: Foods that are packaged in a facility shall bear labeles as to ingredients and allergens present. Facility states they are not labeling salads in grab and go service format.