LAWRENCE ORR ELEMENTARY

4-501.11 Maintain equipment in good repair. Observed gaskets in disrepair on hot box located on serving line. *REPEAT*

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 temp thermometer without batteries. VERIFICATION REQUIRED on or 10/4 to assess acquisition of thermometer.

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. Clean gaskets of units on serving line side.

3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P. Observed food employee fail to discard gloves after contacting face. CDI- EHS discussed with PIC, PIC had employee removed gloves, wash hands and replace.

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 several trays of prepped salads being cooled with tight fitting lids in standing RIC. CDI- EHS discussed, PIC removed items to WIC and undid lids. 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 .

4-502.11(B) Provide accurately calibrated thermometers. Pf. Observed food thermometer with low battery unable to function, food thermometer unable to go lower than 40F during calibration. CDI- PIC replaced low battery thermometer with new food thermometer, discarded other thermometer. For information on how to properly calibrate a thermometer please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training video at the following weblink: https://youtu.be/IxXix712KkI

4-501.11 Maintain equipment in good repair. Observed gaskets in disrepair on hot box. *REPEAT*

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf. Observed no hand drying alternatives at handsink in dish pit. Employees were actively working with clean and unclean dishes. CDI- PIC had paper towels replaced.

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 TCS food held on time incorrectly time stamped due to being removed from holding earlier than listed. CDI- EHS discussed with PIC, PIC adjusted dry erase board.

4-501.11 Maintain equipment in good repair. Observed dish machine crates in disrepair causing machine to jam. EHS discussed with PIC, PIC placed work order.

5-205.15 Maintain a plumbing system in good repair. Observed handsink in dish pit clogged, not properly draining. PIC placed work order.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed broccoli in warmer @ 117..CDI broccoli was reheated to 206 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 Observed milk above 41F CDI.. Milk was voluntarily discarded 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 .

5-501.17 Provide a covered waste bin in female restrooms. Observed no cover waste in in female restroom

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed employee dumping water from the green bucket into the front handwashing sink. CDI EHS educated employee and she washed and sanitized the sink.

3-202.15 Food packaging must be in good condition, intact and protect the food inside. Pf Observed 3 dented cans in dry storage. CDI PIC moved cans to return shelf.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed sanitizer at 3 comp sink at 50 PPM Quat. CDI PIC emptied compartment and made. A fresh batch that was 100 ppm Quat. 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

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed fries in the Pre K lunches being HH below 135F. PIC stated that they were prepped at 9:30am and will be served at 12:30 pm. They only prepare enough Pre K lunches that are needed for the day. CDI PIC put pre K lunches on 4 Hour TPHC and will discard anything left over at 1:30 pm. 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 .

2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P Observed employee handling dirty dishes and then handle clean dishes without washing her hand. CDI PIC educated employee and she washed her hands.

4-502.11(B) Provide accurately calibrated thermometers. Pf. Observed dish machine thermometer off from EHS thermometer by 6 degrees VR needed 6-8-24 For information on how to properly calibrate a thermometer please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training video at the following weblink: https://youtu.be/IxXix712KkI

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wiping cloths being held in 50ppm quat. CDI: buckets were changed, new concentration is 200ppm.

4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed ice machine with build up. Clean as needed.

REPEAT 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 facility’s max/min thermometer for dish machine not working during inspection. VR required within 10 days,

4-501.11 Maintain equipment in good repair. Observed torn gaskets on 2 of the hot boxes.

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 not working during inspection. VR required within 10 days.

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 dust build up on walls in chemical room. Clean as needed.

Repeat: 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 nacho beans and beef bowl hot holding below 135F at hot holding cabinet. Observed employee place pans of cooked beef and beans and counter, fill bowls, then proceed to placed them in cabinet. Observed temperature of beans at 135F and beef at 128F. CDI, foods reheated to 165F and placed in steamers to keep them above 135F while employee prepares bowls.

3-304.14(D) Maintain dry wiping cloths free of visible debris and soil. Maintain sanitizer containers for in-use cloths free of visible debris and soil. Observed sanitizer at 0ppm at Sanyo bucket. CDI, sanitizer refilled with sanitizer at 100ppm.

Repeat: 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. For more information please visit: http://meck.co/FoodSafety 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 . Observed soiled pans stored as clean. CDI, items removed for Wash/Rinse/Sanitize.

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 2 pans of Mac and Cheese hot holding below 135F. PIC states employees may have left food out of hot cabinets during prep. CDI, items reheated to 165F.

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 please visit: http://meck.co/FoodSafety 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 . Observed no date mark on pre-cooked frozen chicken. CDI, items date marked.

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 cantaloupe fruit cups with no time mark. PIC states cantaloupe was added this year for TPHC. CDI, time marked added.

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 can stored on shelve for retail use. CDI, item removed.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. For more information please visit: http://meck.co/FoodSafety 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 . Observed soiled utensils stored as clean. CDI, items removed for Wash/Rinse/Sanitize.

3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. For more information on food storage order please visit: http://meck.co/FoodSafety Observed unwashed produce stored over to-go lunch bags at walk in cooler. EHS explained to PIC that unwashed produce shall not be stored over ready to eat items. CDI, items reorganized by PIC.

Repeat: 3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed sanitizer at 0ppm. CDI, sanitizer bucket refilled, concentration at 100ppm.

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 black beans at walk in freezer with no date mark. PIC states food was cooked on Monday. CDI, item date marked.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed sanitizer concentration >50ppm. Observed sanitizer bucket with no sanitizer. CDI, sanitizer bucket refilled with correct concentration.

4-302.13 Temperature Measuring Devices, Manual Warewashing Observed no irreversible temperature indicator at facility. CDI, EHS educated PIC on indicator.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed food debris inside hot cabinet. Need cleaning.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed broken lids at dumpster. Need replaced/repaired.

4-501.110 Mechanical Warewashing Equipment, Wash Solution Temperature - PF Observed water temperature at 153F at conveyor type dish machine. PIC made service request to technician for repair. Verification required.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed potato wedges in the hot box holding below 135F. CDI- Potato wedges were placed on TPHC. Wedges will be gone within the next 45 minutes.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed plastic buckets wet stacked after cleaning procedure and stored on clean dish/utensil shelving.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed missing lids to the outside waste dumpsters. Have repaired. REPEAT *Points not escalated due to low risk*

3-101.11 P Food shall be safe for consumption, unadulterated and honestly presented. Observed molded grapes in the walk in cooler. The manager explained that they just received the package of grapes last Thursday. CDI-The molded grapes were discarded.

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 missing date label on the marinara sauce in the walk in cooler. CDI-The marinara sauce was properly back dated.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed two wet wiping cloths stored on the counter tops not in use. CDI-The cloths were removed.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed missing lids to the outside waste dumpsters. Have repaired. REPEAT.

3-304.14(E) Store sanitizer containers used for wet wiping cloths off the floor. Observed a red sanitizer bucket being stored on the ground upon entrance to the kitchen. CDI-The bucket was picked up and placed onto a cart.

5-501.111 Keep storage areas and bins for waste in good repair. Observed missing lids to the waste dumpster outside. Have repaired.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed a lid stored on top of the hand washing sink. CDI-The lid was removed.

5-205.15 Maintain a plumbing system in good repair. Observed leaks coming from the plumbing underneath the 2-compartment prep sink. Manager is going to put a repair order in to have fixed.

3-101.11 P Food shall be safe for consumption, unadulterated and honestly presented. Observed two cucumbers in the walk in cooler with mold buildup. CDI-The cucumbers were discarded.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed several scoops stored on the clean equipment rack with food buildup. CDI-The scoops were sent back to the dish machine for proper washing, rinsing and sanitizing.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed unlabeled spray bottle of sanitizer. CDI-The manager had the bottle labeled.

3-304.14(D) Maintain dry wiping cloths free of visible debris and soil. Maintain sanitizer containers for in-use cloths free of visible debris and soil. Observed weak concentration of sanitizer in the red sanitizer bucket. CDI-The manager replaced the bucket with new sanitizer.

4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed buildup on the inside of the ice machine. Have cleaned.

3-501.13 Use approved thawing methods. Observed several deli meats thawing in a container of water. CDI-The product was removed from the container.

5-501.111 Keep storage areas and bins for waste in good repair. Observed the outside dumpster with several holes in the bottom that is leaking waste/sewage onto the ground. The dumpster needs replacing.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Clean build up of crumbs from sliding door tracks of deli case at serving line.

6-502.12 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. Clean debris from floors in walk in freezer. Improvement noted from last inspection.

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 Rotini meat cooling in walk in cooler with lids on. CDI - Lids removed to allow rapid cooling.

6-502.12 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. Clean floors under unused equipment. by coffee station.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Hand sink blocked by speed rack in dish area. CDI - Speed rack relocated to allow access to hand sink.

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 Cups of watermelon and cantaloupe cooling in reach in cooler with lids on. Product reached 45F within 4 hours. Recommended staff prep in smaller batches so product temperature rise does not occur during prep.

5-501.15 Provide dumpster, waste containers that are of sound construction. Middle dumpster has cracked along weld at bottom on left side and leaking. Contact solid waste service provider for a replacement dumpster.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Sanitizer bucket stored in handsink by serving line. CDI - Bucket relocated.

6-502.12 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. Clean dust from ceiling return vent in dish room.

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 Diced chicken cooling in pans with lids on in walk in cooler. CDI - Lids removed to allow proper cooling.

6-502.12 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. Clean dust from ceiling vent in dish room.

3-304.14(E) Store sanitizer containers used for wet wiping cloths off the floor. observed containers stored on the floor. 3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. observed sanittizer in bucket 0ppm.

5-501.13 Receptacles - observed garbage dumpster to be rusted on sides and bottom. 5-501.115 Maintaining Refuse Areas and Enclosures - observed liquid leaking onto ground from under dumpster onto dumpster pad. Replace dumpster.

2-301.12. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 15 secs, rinse, and dry without recontaminating hands.-P Observed hand used to turn off water at faucet, no barrier, recontaminated hand. CDI- discussion with employee and re-wash of hands.

4-501.112(A)(2) Provide a minimum of 180F rinse water for sanitization when using the dish machine. -Pf: Observed booster heater not turned on while dish machine in use. Temperature test strip did not turn. CDI- turned on heater

3-403.11 Reheat all TCS foods to 165F within 2 hours if food is to be hot held until service. -: P Observed hamburgers from previous day not reheated to 165 F. Burgers measured 117 Fafter 30 minutes in warmer. Reheating process began at 9:30 AM. PIC voluntarily discarded burgers into trash.

4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed microbial build-up (pink) inside ice machine on ice deflector.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed teriyaki steak on serving line steam table stored < 135F. CDI by voluntary discard by PIC.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf observed handwash sink without hand towels. CDI addded hand towels.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed dried food debris on 2 can openers. CDI by wash, rinse, sanitize

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Oberved wet wiping cloths stored outside of sanitizer buckets. Observed sanitizer in buckets testing 100ppm. CDI refilled and tested at 200 ppm.

.5-202.12 Provide at least 100F water at handsinks.-Pf Observed hot water temp of 94F at handwash sinks. CDI- PIC requesting repair.

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 No TPHC procedure documents available. VR required. PIC will email copies to REHS.

2-103.11 (B) The person in charge (PIC) shall ensure that no unnecessary persons are allowed in the kitchen. Observed maintenance person wondering around kitchen upon arrival not performing any work. Also observed teachers entering the kitchen to get ice from ice machine without washing hands. CDI by instruction with PIC. Self-service ice machine is provided in seating area but is not hooked up or properly functioning. Connecting machine would eliminate need for teachers to enter the kitchen.

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 open packages of luch meat and salsa with black beans opened/cooked yesterday without dates in reach in cooler. CDI by labeling. 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 container tomato paste in walk in cooler paste 7 day expiration time. CDI by discarding.

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 board being filled out incorrectly. Observed written procedures not available for review at time of inspection. Observed time recorded on board as time that item was prepared. Time recorded should be the time when product is placed on the line for service. Products must be less than 45F before placing on line. Observed chicken ceasar salads 49-51F. TPHC may not be necessary due to all items being maintained in display type cooler on line. If products can remain under 45F during service then TPHC is not required. CDI by instruction with PIC.

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 chicken ceasar salads 49-51F in display cooler on service line. Cool to less than 45F after preparing and before placing in open air unit to be held cold.