PALISADES ELEMENTARY CAFETERIA

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. *Observed - Sanitizer Buckets below proper concentration. *CDI - PIC had staff empty and refill all red sanitizer buckets with properly concentrated quaternary sanitizer.

5-205.15 Maintain a plumbing system in good repair. *Observed - Small leak from faucet at back handsink. PIC has work order in place.

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing -Pf- *Observed - Ice in basin of 2 handsinks. *CDI - PIC educated employee on proper use of handsink and had employee melt ice using hot water.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. *Observed - Cardboard dumpster and far right trash dumpster with doors left open. Close after use to avoid the harboring of pests.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. *Observed - Red Sanitizer buckets at 100-150ppm. *CDI - PIC refilled buckets at 200ppm.

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 - Max/Min thermometer unable to turn on PIC changed out batteries and thermometer would still not turn on. A verification visit will be conducted within 10 days to ensure establishment is in possession of a Max/Min thermometer for accurately testing dish machine sanitizing temperature.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed cheese sticks for yogurt bags above 41F in RIC cooler for TPHC items (see temp chart). CDI-PIC moved items to WIC to cool down. Ambient temperature of RIC was 36F. 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 .

5-501.114 Drains in dumpsters and waste containers shall have drain plugs in place. Observed left most dumpster without a drain plug. PIC added plug to dumpster.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed active manual ware washing in 3-comp-sink with quaternary sanitizer solution below 50PPM. PIC used test strips and results were consistent with EHS test strip results. CDI - PIC added more quaternary sanitizer to bring up concentration to approximately 200PPM-300PPM. 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 and How to Test Sanitizer https://youtu.be/y0SjmnabFaY 4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed two quaternary spray bottles with concentration of sanitizer below 50PPM. PIC used test strips and results were consistent with EHS test strip results. CDI- PIC added more quaternary sanitizer to bring up concentration to approximately 200PPM-300PPM for both spray bottles. 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 and How to Test Sanitizer https://youtu.be/y0SjmnabFaY

6-501.112 Remove dead or trapped birds, insects, rodents, and other pests. Observed a few ceiling light fixtures with dead insects inside. PIC will place work order to have insects removed.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed five in-use wiping cloths stored in quaternary sanitizer buckets throughout kitchen with sanitizer solution below 50PPM. PIC used test strips and results were consistent with EHS test strip results. CDI - PIC obtain proper concentrated quaternary sanitizer at 200PPM-300PPM from 3-comp-sink after the solution was corrected at 3-comp-sink.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed one scoop with food residue inside the scoop when stored as clean. CDI-PIC set aside scoop to be rewashed. 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 .

5-501.16 (C )Provide waste bins in required areas including at handwash sinks. Observed handwash sink by hot holding line without a trash can.

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. -C Observed minor paint chipping on wall behind clean dish rack in dish pit. Repair. -0.5 points

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 minor dust buildup on AC vent above handsink closest to dish pit (not inside dish pit). Clean. -0.5 points

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. Minimum paint damage to walls in dish room area. Points not escalated due to minimum damage.

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 minimal damage to paint in dish room. Points not escalated due to minimal damage.

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 minimal mold build up on wall in dish room.

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

4-501.11 Maintain equipment in good repair. Observed gasket on hot holding cabinet 1 in need of replacement.

4-501.114 Manual and Mechanical Warewashing Equipment, Chemical Sanitization-Temperature, pH, Concentration and Hardness - P Observed mechanical dishmachine with the temperature of the hot water sanitization of a maximum of 154F after 8 consecutive runs. Ensure to provide a minimum temperature of 160F of hot water temperature sanitization on a plate temp. Verification required.

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 opened container of hard boiled eggs not date marked. PIC stated that hard boiled eggs were opened 3 days ago. Ensure to date mark all TCS foods held for longer than 24 hours. CDI PIC voluntarily discarded container of hard boiled eggs. Repeat violation.

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 closed plastic containers of ceasar salad cooling in the tall reach in unit above 41F and several closed plastic containers of ceasar salads cooling in the walk in cooler. Ensure to follow proper cooling methods for ambient cooling. CDI EHS discussed proper ambient cooling methods and PIC placed salads into the walk in cooler and uncovered all plastic containers with salads cooling. Repeat violation.

4-501.11 Maintain equipment in good repair. Observed mechanical dishwasher with plate temp of 154F after 8 consecutive runs (see violation #14). PIC stated that mechanical dishwasher has been repaired recently, and determine the temperature based on the digital thermometer. Ensure to maintain final sanitize rinse temp of 180F+ and dish temp of 160F+ for proper sanitization.

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 mozzarella cheese dated from 1/29. Employee stated that mozzarella cheese was pulled from the walk in freezer yesterday and did not label. CDI EHS discussed date marking by adding pull dates from the freezer and PIC voluntarily discarded cheese.

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 closed plastic containers of ceasar salad cooling in the walk in cooler. Ensure to use proper methods when ambient cooling. CDI PIC uncovered all containers of salad to allow proper cooling.

4-202.11 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 One plastic bin cracked at corner. CDI- Discarded.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Middle dumpster missing lid. PIC will call to have lid replaced.

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 One dented can observed. CDI- Removed from use.

4-601.11(C )/4-602.13 Non Food-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Non food contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil or residue. Fan was dusty in sink area. Clean fan.

5-205.11(A) A handwashing sink shall be maintained so that it is accessible at all times for employees.-Pf Cart blocking access to handsink near dishwasher. CDI- Cart moved.

6-501.111 Keep the premises free of insects, rodents, and other pests. Small spider observed on interior door of ice machine. CDI- Spider killed and unit was cleaned/sanitized. -0-

4-602.11(E)(4) Equipment such as ice bins shall be cleaned at a frequency necessary to preclude accumulation of soil or mold. Observed very minor pink build-up in ice machine. Clean ice machine.

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 Salads in reach in cooler recorded above 45F (see chart). PIC stated salads were cooled in WIC earlier and suspected they may have been pulled out too soon. CDI- Salads brought to WIC uncovered to cool down to 45F. Assure salads are cooled down to 45F before relocating to reach in cooler. REPEAT.

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 Ceasar salad was put out at salad container but beginning time was not written on TPHC board. Write beginning time on TPHC board wheneve salad is put out.

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 prepped salad in reach in unitd recorded above 45F with lids on. CDI-- Salads taken to WIC with lids removed to allow cold air in product.

4-601.11(C )/4-602.13 Non Food-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Non food contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil or residue. Vent grate in restroom had dust build-up. Clean vents. No points deducted.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Sanitizer bottle was not indicatd as sanitizer. CDI- Bottle labeled.

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 a dented cans stored with all sound cans. CDI- Dented can removed.

6-202.11 Shield the lights or provide shatter-resistant bulbs in areas of exposed food, equipment, utensils, linens or single-use articles. Light bulbs above serving line on right side are not shielded not coated. Provide shield for bulbs.

6-202.11 Shield the lights or provide shatter-resistant bulbs in areas of exposed food, equipment, utensils, linens or single-use articles. Observed one light without a light shield in hot holding unit.

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 a dented can stored with all sound cans. CDI- Can was moved to dented can area.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -P Observed blue trays used for service with dried food debris and top inside part of mixer that was used the other day with splatter and food residue remaining.

7-201.11 Store toxic materials to avoid contamination. -P Observed QAC sanitizer bucket and spray bottles stored on prep surface. CDI - relocated to bottom shelf.

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 an open container of hummus dated 8/21. Employee explained that 8/21 was the day they received it. It was not opened until Monday 9/21. CDI - explained that once the item is opened it needs to be date marked after 24 hours. Also, remove the receive date so that there is no confusion.

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

General comment 5-205.15 Maintain a plumbing system in good repair. - Observed a leak at the 3 comp sink. PIC stated a work order has already been placed.

4-501.114 Maintain sanitizer at correct concentrations - observed sanitizer at 0ppm QAC and 50ppm QAC in 2 buckets, at 50-100ppm QAC in spray bottle - must be = 200ppm QAC - CDI by re-mixing

3-501.15(A) Maintain TCS foods in hot holding at 135F or above - observed hamburgers and cheeseburgers in hot holding cabinets at 123F, and 127F, 128, respectively - CDI by re-heating

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf - Observed multiple containers with food debris stored as clean.CDI BY INSTRUCTING PIC TO PROPERLY CLEAN ITEMS

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 just prepped closed tightly and placed in the walk in cooler. CDI- instructed to leave containers open to cool salads and advised employee to not work with a such large quantity of salads at one time.

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. GENERAL COMMENTOBSERVED ICE SCOOPS IN CONTAINER ON ICE MACHINE WHILE COVERED WITH PLASTIC BAG. CDI BY INSTRUCTING PIC TO REMOVE PLASTIC TO PROVIDE DRY PLACE FOR SCOOPS

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed non-FCS of equipment with buildup. MULTIPLE PLASTIC FOOD PANS WITH LABEL RESIDUE STILL PRESENT ON OUTER SURFACE OF CONTAINERS. CLEAN