STARMOUNT ACADEMY OF EXCELLENCE

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. EHS observed 1 scoop and two metal pans with food debris present in clean dish storage. CDI- Dishes were taken to 3-compartment sink to be w/r/s. -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 .

7-204.11 Provide sanitizer at correct concentrations, diluting as required.-P EHS observed sanitizer in 3-compartment sink above 400ppm while actively washing dishes. CDI- EHS notified PIC who corrected sanitizer level in 3-compartment sink. -1-

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed sanitizer in three compartment sink holding at 0ppm quat during inspection. CDI - Sink refilled with sanitizer at proper concentrations. 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: 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 hamburgers in various hot holding units holding below 135F during inspection. See temperature chart. PIC stated that hamburgers are discarded after two hours, and that the final reheat temperature and time is always recorded. CDI - PIC confirmed the time and temperatures recorded and opted to hold on time. Start time added to TPHC board. Facility already has TPHC procedures for hot foods. 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 Observed all TCS foods in RIC 1 holding above 41F during inspection. See temperature chart. Ambient in unit 49F. CDI - All out of temperature foods held in unit for longer than four hours voluntarily discarded. Maintenance contacted during inspection. Foods typically held in unit to be stored in working unit until repair. REHS and PIC discussed the possibility of the unit going down within the last few hours due to the food temperatures being below the ambient temperatures, as well as the facility’s ambient air thermometers and temperature logs showing compliant temperatures. 1.5 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 .

6-501.112 Remove dead or trapped birds, insects, rodents, and other pests. Observed multiple dead roaches throughout kitchen during inspection. More frequent or thorough pest control necessary. Repeat. 2 pts.

4-501.11 Maintain equipment in good repair. Observed dish machine dispensing at 0ppm chlorine during inspection. Maximum temperature observed 132F. Machine rated for both chemical and high temperature sanitizing. Facility utilizes single use service utensils for all student lunches. PIC stated machine is not used due to its inconsistent ability to properly sanitize, but will run it occasionally to prevent pest harborage. Repair or replacement necessary. Repeat. 0.5 pts.

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 cracked floor tiles in various areas throughout kitchen during inspection. Repair or replacement necessary. 0 pts.

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Observed handsink blocked by speed rack in beginning of inspection and by metal cart during inspection. CDI - Speedrack and cart moved to appropriate locations. 1 pt.

3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. Observed unwashed cucumbers being stored above cartons of milk in WIC during inspection. Ensure all unwashed produce are stored in a manner that does not promote contamination of RTE foods. Repeat. 1.5 pts. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

4-602.11 (A) (4) Food contact surface of a thermometer shall be cleaned, and sanitized per 4-702.11/4-703.11, before using or storing. P. Observed thermometer being stored as clean while caked with food debris during inspection. CDI - Thermometer sanitized. 0 pts.

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 prepped salads cooling in RIC while in sealed plastic containers. Salads were not cooling hastily. CDI - Salads moved to WIC. Salads began cooling rapidly. 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 Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

6-501.112 Remove dead or trapped birds, insects, rodents, and other pests. Observed multiple dead roaches in kitchen area during inspection. More frequent or thorough pest control necessary. Repeat. 2 pts.

4-501.11 Maintain equipment in good repair. Observed dish machine not dispensing sanitizer during inspection. Machine was not in use, PIC stated it is not used in normal daily operations. Facility utilizes single use utensils for student service, and w/r/s operations completed in three compartment sink. Maintenance contacted during inspection. 0 pts.

3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. Observed unwashed cucumbers stored above ready-to-eat sandwiches in the walk-in cooler.

REPEAT 6-501.112 Remove dead or trapped birds, insects, rodents, and other pests. Observed one dead cockroaches in the dry storage room. Improvement from previous inspection. Manager has kept in close contact with the pest control company. Traps have been set to catch all insects.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed one employee without a hair restraint.

REPEAT 4-904.11 (A) Display and handle single-use and single-service articles and cleaned and sanitized utensils to prevent contamination. Observed plasticware in bins with handles turned different directions. Contamination could occur while students grab handles.

6-501.112 Remove dead or trapped birds, insects, rodents, and other pests. Observed two dead cockroaches in the dry storage room. Manager has kept up with the pest control company. Traps have been set to catch all insects.

4-904.11 (A) Display and handle single-use and single-service articles and cleaned and sanitized utensils to prevent contamination. Observed plasticware in bins with handles turned different directions. Contamination could occur while students grab handles. Observed single-service trays stored face-up on the service line.

REPEAT 4-501.11 Maintain equipment in good repair. Establishment has a broken dish machine. Manager stated that it has been broken for more than 4 years. A 3-compartment sink is being used to wash all dishes. School only uses single-service trays and plasticware.

REPEAT 5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. 5-501.114 Drains in dumpsters and waste containers shall have drain plugs in place. Observed open dumpster doors and a missing drain plug. Manager has ordered a new drain plug but it did not fit.

2-401.11 (A) Employees shall eat, drink, or use any form of tobacco only in designated areas where the contamination of exposed food, clean equipment and utensils, and other items needing protection can not result. Observed an employee coffee cup stored on top of an ice cream freezer. CDI - Item was removed.

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 Observed an employee make bare-hand contact with salad while placing lids on. CDI - Items were voluntarily discarded and gloves will now be used for this task.

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 no time stamps for yogurt bags on the white board. CDI - All yogurt will be sold or discarded within the 4-hour service time. Manager labeled the white board for when items were removed from cold holding.

6-501.111 Keep the premises free of insects, rodents, and other pests. 6-202.15 Protect outer openings of establishment from insect or rodent entry. Observed a dead cockroach on top of a dented can in dry storage. Observed a large light gap at the bottom of the back kitchen door. CDI - Cockroach was removed and can will be returned to the supplier.

3-305.12 Food may not be stored in locker rooms, toilet rooms, dressing rooms, garbage rooms, mechanical rooms, under sewer lines that are not shielded to intercept potential drips, under leaking water lines, under open stairwells, or under other sources of contamination. Observed bags of bread stored under a leaking walk-in freezer compressor. Ice build-up was observed on top of the bread. 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 one dented can in dry storage. CDI - Item was removed to be returned to the supplier.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed one employee serving food without a hair restraint.

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 self-service containers of utensils with handles pointing in different directions. Contamination could occur when students place hands on forks and spoons.

4-501.11 Maintain equipment in good repair. Establishment has a broken dish machine. Manager stated that it has been broken for years. A 3-compartment sink is being used to wash all dishes.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. 5-501.114 Drains in dumpsters and waste containers shall have drain plugs in place. Observed open dumpster doors and a missing drain plug.

6-303.11 Provide required lighting intensity. Observed 2ft candles of light in the walk-in freezer due to bulbs not working. Provide at least 10ft candles of light.

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 residue buildup in non food contact creases of pans in clean dish storage area. REPEAT

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 to go boxes with TCS sandwiches held on time but no time marked on the board. CDI: Sandwiches added to the board.

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 minor ice build up in back right of freezer on ceiling.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Dumpster doors shall be kept closed to prevent a possible harborage or attraction of pests. Observed dumpster door left open. CDI: Dumpster door was closed. 5-501.114 Drains in dumpsters and waste containers shall have drain plugs in place. Observed missing drain plug on dumpster. PIC phoned maintenance ticket coordinator during inspection and a ticket was put in to have the plug replaced.

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 insulation for duct work in kitchen is not smooth and easily cleanable in several areas. Duct work was provisionally approved per permit condition : “Insulation over ductwork in kitchen will be provisionally accepted to be remain as an acceptable finish as long as it is maintained in good repair and does not provide hinderence to cleaning or potential for contamination of food. If finish cannot be maintained in an acceptable manner then it will be required to be removed or replaced”. Reseal damaged areas so that they are smooth and easily cleanable. 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 floor around and under large equipment and shelving.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed in-use wiping cloth bucket at 50ppm. CDI: quat sanitizer changed and is now reading 200ppm. -0.5-

3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Observed sugar stored inside a secondary container without label present. CDI- Labeled during the inspection.

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 damaged at back door around baseboard area. Make efforts during the summer while the school is closed to repair observed damages to prevent possible harborage area of pests. 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. Recommend the floors around equipment get a professional cleaning to remove hard water build up observed around equipment.

2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P Hand washing shall be carried out according to the correct hand washing procedure. Observed PIC recontmainate their hands after washing them by turning the faucet off with their bare hands. Ensure that food service employees are effectively washing their hands. CDI- REHS educated PIC on the importance of not recontminating their hands after washing.

5-501.17 Toilet Room Receptacle, Covered - C A toilet room for females or used by females shall be provided with a covered receptacle for proper disposal of feminine hygiene products. Observed no covered trash can inside of bathroom during the inspection.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Dumpster doors shall be kept closed to prevent a possible harborage or attraction of pests. Observed dumpster door left open upon arrival to inspection. CDI- REHS closed dumpster door.

5-501.17 Toilet Room Receptacle, Covered - C a toilet room used by females shall be provided with a covered receptacle for disposal of feminine hygiene products.

4-501.11 Maintain equipment in good repair. Observed two gaskets on hot holding cabinet in need in replacement.

Repeat: 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 watermelon at 52F cooling in closed containers inside reach-in cooler. CDI: removed and stored inside the walk-in freezer.

General Comment: 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 watermelon in closed containers cooling inside reach-in. CDI: containers were removed and transferred to walk-in freezer. Temp dropped down to 31F.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed one quat sanitizer bucket too strong above 400ppm. CDI: diluted and corrected to 150 - 200ppm.

Repeat: 4-501.11 Maintain equipment in good repair. Dish machine still not operable. Facility continues to use single service trays. Machine is not being used and service company is still in process of repairing booster.

Repeat: 4-501.11 Maintain equipment in good repair. Dishmachine still not operable. Facility continues to use single service trays. Machine is not being used and service company is still in process of repairing booster.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed quat sanitizer in buckets at 50ppm. CDI: corrected to proper concentration. Observed wiping cloths not in use stored on shelf below prep tables.

Repeat: 4-501.11 Maintain equipment in good repair. Dishmachine still not operable. Facility continues to use single service trays. Machine is not being used and service company is still in process of repairing booster.

General Comment: 4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed dusty filters at hood system.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P. Observed cheese burgers in hot box reading 130 -131F. CDI: cheese burgers discarded.

General Comment: 7-204.11 Provide sanitizer at correct concentrations, diluting as required.-P. Observed quat sanitizer at 3-comp sink measuring too strong for FCS over 400ppm. CDI: sanitizer was dumped and remade to proper concentration - 200ppm.

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 berry chicken salads and side Caesar salads cooling while covered in reach-in at 53F. CDI: salads were uncovered and moved to walk-in for rapid cooling.

General Comment: Repeat- 4-501.11 Maintain equipment in good repair. Dishmachine still not operable. Facility continues to use single service trays. Machine is not being used and service company is still in process of repairing booster.

4-501.11 Maintain equipment in good repair. Observed dishmachine inoperable. Facility using single service trays.

4-501.11 Maintain equipment in good repair. Observed dish machine in not functional.

4-501.11 Maintain equipment in good repair. Observed dish washer still not repaired., All overns have been repaired.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed potato wedges being hot held at 126 degrees . CDI reheated wedges see chart above.

4-501.11 Maintain equipment in good repair. Observed dishwasher still not working and bottom oven on combo unit 1 not working and top oven in combo unit 2 not working.

4-501.11 Maintain equipment in good repair. Dishwasher currently not operational . Facility using three compartment sink for pans to wash rinse and sanitize and using single service trays for students.

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 amongst other food items in the dry storage area. Insure that dented cans are kept separated from any food products or utensils as they pose a contamination risk. CDI by PIC discarding can.

4-501.114 Maintain sanitizer at correct concentrations. -P - Observed quat sanitizer at three compartment sink reading 100 ppm. CDI- Replaced to read 200ppm.

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 - 0pts - Observed milk with expiration date of 7/15. CDI - PIC discarded.

3-302.15 Wash fruits and vegetables prior to use. - Observed apples with stickers remaining after being washed and bagged. Discontinue practice as apples are not completely washed under sticker.

NOTE: 4-501.11 Maintain equipment in good repair. Facility was permitted with a non-functioning dish machine. Facility continues to use disposable, single use articles for customer service and utilizes three compartment sink to wash food service items.

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 amongst dry goods. Insure cans are checked for dents, and if dented, are stored away from any other food service items until disposal or return.

4-501.11 Maintain equipment in good repair. Facility was permitted with a non-functioning dish machine. Facility continues to use disposable, single use articles for customer service and utilizes three compartment sink to wash food service items.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed dumpster doors open at time of inspection. CDI by EHS closing lid.

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 boiled eggs and sandwich meats not correctly date marked. Items were marked for date of freezing, but no thaw/package opened date was recorded. Insure that when frozen items are thawed, that a date is recorded with the date of thawing if the item has been opened from original packaging, or date mark the item when the commercial package is broken.

4-501.11 Maintain equipment in good repair. Dish machine not functioning. Facility continues to wash kitchen utensils in the three compartment sink. Disposable items are used for customer items. PIC states that CMS has a work order open for the booster that is not functioning.

3-304.15 (A) Single use gloves shall be used for only one task and discarded when damaged or soiled. One employee with single use gloves dropped an oven mitt while pulling out steamed vegetables, picked the oven mitt up, took it to soiled linens, grabbed a new oven mitt, and continued to pull food out of the steamer. Employee then continued to take a temperature of the vegetables with a thermometer without changing gloves. CDI: Employee directed to stop task, wash hands and don new gloves.

4-301.11 Provide equipment in number and capacity so that cooling, heating, and holding temperatures are achieved. -Pf Observed employees working out of walk in cooler. Rolling speed racks needed to be moved in and out of cooler to get to products. Speed racks being removed from cooler resulted in food on racks rising above 45 degrees F. Provide adequate space for cold holding or provide a method of product holding in the space that does not require removal of food from temperature control.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Two wet wiping cloths held out of sanitizer. One on prep surface. One on shelf.

4-501.11 Maintain equipment in good repair. Dishwasher not operating. Maintenance request sent in and booster heater has been ordered. Single service items being used in lieu of multi-use utensils. Warewash in 3-compartment sink. Also observed 2 door freezer at entrance of kitchen not functioning. Walk in freezer being used.

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