NEWELL ELEMENTARY SCHOOL

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it has not been labeled, or if the label is incorrect. -P The PIC should train and assign staff to monitor date marking to prevent the use of food products that are no longer in compliance with 3-501.17 (A), (B), or (C) Salads in upright cooler were missing prep date label. PIC stated they were prepared Friday. CDI - PIC placed date label on tray. 0 pts. 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 1 pan of sweet potato fries measured 118-122F in hot holding. TCS foods in hot holding must measure at least 135F. CDI - Employee reheated fries to above 165F. 0 pts. 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 Milk in milk cooler measured46-47F. PIC stated that cooler was warm because they left it open after breakfast. CDI - Milk moved to walk-in cooler to cool down. Milk cooler air temperature dropped to 39F once door was closed for 20 minutes. 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 .

3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. Observed box of unwashed tomatoes above washed lettuce in the WIC. CDI PIC corrected storage order For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

3-202.15 Food packaging must be in good condition, intact and protect the food inside. Pf Observed 1 can of beans dented at the seam in dry storage. EHS educated employee on dented cans. CDI employee label can as discard with a permanent marker.

7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P Observed multiple bottles of chemicals stored on the shelf above the 3 comp sink. CDI PIC moved chemicals

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed 3 buckets of sanitizer with towels at 50 ppm Quat. PIC stated that the buckets were made early this morning. CDI Employee refreshed all sanitizer buckets.

6-303.11 Provide required lighting intensity. Observed 8-10 lights out in the main kitchen. There is less than 50 candle foot at the surface were employees are working with food and utensils. PIC stated that she has been requesting the bulbs be replaced for about a month. EHS advised PIC that it is a safety hazard and needs to be corrected asap. VR needed 5-25-24

6-501.112 Remove dead or trapped birds, insects, rodents, and other pests. Observed several roaches on bait trap near milk case. Remove.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed burgers holding below 135F in the hot box. Items were recently prepped. Items reheated. Pts not escalated due to items just being prepped. 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 .

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 mash potatoes HH at temperatures below 135F. CDI. PIC reheated.

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 build up on vents through out the facility. Needs to be cleaned.

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed employee dumping ice in the hand sink at the dish machine area. CDI. PIC cleaned the sink.

5-501.114 Drains in dumpsters and waste containers shall have drain plugs in place. Observed dumpster missing drain plugs. CDI. PIC ordered for some. Repeat.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee food stored directly on customer food in the WI cooler. CDI. PIC removed.

4-502.11(A) Maintain utensils in good repair. Observed broken ice scoop in the ice machine area. CDI. PIC replaced.

5-501.114 Drains in dumpsters and waste containers shall have drain plugs in place. Observed dumpster missing drain plugs. CDI. PIC ordered for some.

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 burgers HH at temperatures below 135F. CDI. PIC reheated.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed in use wiping cloths stored in sanitizer solution at 20ppm quat. CDI. PIC changed the solution

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 build up on fans through out the facility. Needs to be cleaned. REPEAT. ***IMPROVEMENT FROM LAST TIME.

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf. Observed expired test kits in the facility during inspection. CDI. PIC got a back up.

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 build up on vent covers through out the kitchen area. Needs to be cleaned.

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 Observed no vomit/ diarrhea plan. CDI- EHS emailed plan to PIC.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed wiping cloths stored in a sanitizer bucket with QAC sanitizer at 50 ppm. CDI- Sanitizer bucket was refilled.

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 hamburgers cooling in the walk in cooler covered not allowing cold air to flow. CDI-PIC moved hamburgers to the walk in freezer uncovered to cool. Hamburgers were cooled to 40F.

6-301.11 Provide soap for handwashing at each handsink. -Pf Observed no soap at HW sink in bathroom. CDI- PIC placed soap there.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed turkey, shreeded cheese, and milk in WIC holding above 41F. CDI- PIC voluntarily discarded items. VERIFICATION REQUIRED WITHIN 10 DAYS.

4-501.11 Maintain equipment in good repair. Observed WIC not keeping temperature of foods. PIC has someone coming out to look at it.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. - Observed 3 QUAT sanitizer buckets at 50 ppm. CDI - buckets were emptied to be remade.

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. - Observed an employee's drink stored on top of the ice machine. CDI - drink was removed and placed in the employee drink area.

General comment 3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P - Observed unwashed produce stored above ready to eat items in the walk in cooler. CDI - items started to be rearranged.

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 hard boiled eggs and turkey sandwiches left over from Friday (11/2) without date marks ready to be served today. CDI - items were dated.

3-304.14 Wiping Cloths, Use Limitation - C - Observed one QUAT sanitizer bucket at 0 ppm and 2 other buckets at 50 ppm. CDI - all buckets were remade at 200 ppm.

General comment 4-501.11 Maintain equipment in good repair. - Observed split gaskets on both doors of the reach in cooler on the serving line (front side). Replace gaskets. Split gaskets noted on the last inspection were replaced.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P - Observed 2 pans of chicken holding less than 135F on the serving line. CDI - chicken was reheated to at least 165F; see temperature chart.

General comment 4-501.11 Maintain equipment in good repair. - Observed split gaskets on the top door of the hot hold cabinet by the ice machine (back side) and both doors of the reach in cooler on the back side. Replace gaskets.

General comment 5-501.114 Ensure drain plug on dumpsters, waste containers is in place. - Observed a hole in the drain plug on the dumpster. Replace plug.

6-301.14 Post a handwash sign at each handsink. Observed no handwash sign at kitchen handsink. CDI- Sign posted.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed approx 5 pans of lo mein noodle and veggie dish in hot boxes at 122-130 degrees. Appears foods lost temp during prep and were placed in hot boxes at less than 135 degrees. Be sure all foods entering hot holding are 135+ to ensure they can hot hold properly. CDI- Food reheated above 165 for proper hot holding at 135+.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed two pans of mashed potatoes in hot box at 128-132 degrees. CDI- Mashed potatoes reheated to 165 for proper hot holding. Observed two pans of chicken sandwiches in hot box at 122 degrees. CDI- Appears cold buns had been used during sandwich assembly which cooled the chicken patties. CDI- Sandwiches reheated to 165 for proper hot holding.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed cut water melons at 55 degrees on service line, items were to be held with TPHC/ TILT Procedure but item was not listed on TILT board. If not following proper TILT pocedure, it is a violation to have TCS foods out of temperature. CDI- Proper TILT procedure followed for cut watermelons.

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 TILT/ TPHC board with food times not being written per TILT procedure. Observed cut watermelons being held with TILT procedures but item and time not listed on TILT board. CDI- TILT board correctly completed for TILT items.

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 collard greens and corn dogs that had been cooled yesterday in walk in cooler that werer not date marked. CDI- Pans date marked.

6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Observed one square ceiling tile above dish machine to absorbent acoustic tile, needs to be non absorbent, easily cleanable material.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed 2 pans of shredded cheese being left out approx. 20 minutes, not in active prep and no temp control at 64-67 degrees. CDI- Cheese placed in walk in freezer for rapid chill to 45 or below. Use ice baths or other effective cold holding methods for in use / prep cold held foods.

. 7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Sanitizer and detergent color coded buckets were being switched with detergent in red sanitizer only buckets and sanitizer in green detergent buckets. CDI- Detergent and sanitizer placed in properly labeled and color coded buckets.

6-202.11 Shield the lights or provide shatter-resistant bulbs in areas of exposed food, equipment, utensils, linens or single-use articles. Observed dry good storage room with missing ceiling light shield, leaving bulbs exposed, need to have lights shielded.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed 2 pans of orange chicken just placed on serving line at 131 degrees. Chicken was initially heated to 170 and had been hot holding approx. 1.5 hrs according to prep chart. CDI- Chicken reheated to 170 for proper hot holding.

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 reachin cooler with clam shells closed. A vent should be provided when food in cooling. CDI- Instruction provided to open lids and place in walk in until completely cooled.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed black microbial growth inside reach in cooler near dish room. Clean.

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. Observed minor white build up on walk in freezer floor. REPEAT. Improvement noted since last inspection.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee drinks and food stored above food for cafeteria in walk in cooler. Move employee items to bottom shelf.

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. Observed slight build up on walk in freezer and cooler floors. Clean.

4-501.112(A)(2) Provide a minimum of 180F rinse water for sanitization when using the dish machine. -Pf Observed dishmachine to not be properly sanitizing. EHS ran dishmachine with Thermolabel strip 3 times with no color change. Booster heater was turned off. PIC stated they turn booster heater off every night. CDI- Booster heater was turned on and proper sanitization temperature was reached. Dishes washed this morning were sent back through dishmachine to properly sanitize.

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 green beans cooling in the walk thru, tightly covered. CDI- Green beans were vented.

2-102.11 PIC demonstrates knowledge by being a certified food protection manager. During today's visit, PIC stated she and one other employee have Servsafe but certificate has been misplaced in the move from the old cafeteria. Facility has 210 days from permit issuance to obtain Servsafe certificate.

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed employee drinks in walk in freezer above food used for cafeteria. Designate area on bottom shelf for employee items.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed one handsink not in operation. PIC had placed sign blocking handsink use stating it is not in use. CDI-PIC already has a work order in. Repair.