NATIONS FORD ELEMENTARY SCHOOL

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed ice that had been dumped in one of the hand sinks. -CDI- EHS coached on proper use of hand sinks. (0 pts)

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed 3/4 of the buckets of wiping cloths with a sanitizer concentration of 150ppm or lower. According to the directions on the bottle the solution is affective at 200-400ppm. Replace sanitizer with properly concentrated solution. REPEAT*** (1 pt)

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee cell phone being stored directly on a prep surface. -CDI- Phone was removed. 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 employee foods being stored above RTE food items in the WIC. -CDI- Storage order was rearranged. (0.5 pts)

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed 4 scoops with food debris/residue stored as clean. -CDI- Scoops were placed in the dish pit to be rewashed. (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 , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 .

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed live roaches in the dish-pit area. Service facility for pests. REPEAT*** (2 pts)

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wiping cloths in QUAT solution at less than 200ppm. Label states that the solution is affective at 200-400ppm. Replace solution. (0.5 pts)

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed several adult and nymph German cockroaches in the dish pit area during the inspection. PIC showed EHS an invoice from 2/4/26 when the facility was treated for pests. EHS advises that the facility is treated again. (1 pt)

6-301.11 Provide soap for handwashing at each handsink. -Pf Observed no soap provided at the hand sink in the dish pit. -CDI- PIC provided soap. (0 pts)

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wiping cloths being stored in QUAT sanitizer solution at 0ppm. -CDI- PIC replaced the old solution with new QUAT at 200ppm. REPEAT*** (0.5 pts)

6-501.112 Remove dead or trapped birds, insects, rodents, and other pests. Observed dead insects collecting in light shield above prep unit and in dish area. Please remove. REPEAT. (1)

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed two buckets of sanitizer storing in use wiping cloths at 50ppm. Manufacturer states concentration needs to be 200-400ppm for proper sanitization. CDI - PIC emptied buckets and made fresh sanitizer at 200ppm. (0)

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 at facility in need of replacement/new battery. PIC was able to obtain thermometer from school adjacent to facility to check temperature. EHS advised to get new battery for thermometer or replacement. VR required in ten days. (0.5)

6-501.112 Remove dead or trapped birds, insects, rodents, and other pests. Observed numerous dead insects in light shield above prep area. Remove.

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 missing ceiling tiles in locker room area and in dry storage area. Tiling by ovens need to be replaced, they have been cut and the siding is exposed and could potentially cause contamination. Replace. REPEAT.

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed ice dumped in one of the handwashing sinks. CDI EHS educated PIC and the sink was cleaned and sanitized.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed the Quat sanitizer at the 3 comp sink greater than 400 ppm. CDI PIC adjusted sanitizer to 200 ppm. 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

4-502.11(B) Provide accurately calibrated thermometers. Pf. Observed the dish machine thermometer not turning on. VR NEEDED 10-27-24 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

3-304.12 (E) In-use utensils, such as ice scoops or utensils for non-TCS food, must be stored in a clean and protected location. Observed scooper for ice machine stored unprotected on top of the ice machine.

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 missing ceiling tile in locker room. Also observed light cover in the kitchen falling down (one corner is not attached). REPEAT

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 several ceiling tiles in kitchen with water rings, missing tile in locker room area and storage area and broken tiles around yellow metal pipe in kitchen. One light cover in kitchen has one corner unclipped. PIC stated ceiling will be repaired after maintenance crew finishes putting up cameras.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed pans stacked wet. CDI- PIC separated pans.

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 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 Cooling Food Safely https://youtu.be/P6x8b1ZVOxU . Observed salads cooling in containers with the lid tightly sealed inside the holding unit behind the serving line. Salads were moved to the WIC and the lids were opened for rapid cooling.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed dusters doors left open. CDI - Dumpster doors were closed.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed single milk crate containing cereal breakfast bars and apple juice boxes stored directly on the ground. PIC stated that crate was placed earlier during initial restocking of grab and go shelving at the lunch line. CDI - Crate was moved to higher elevation prior to end of inspection. Note: EHS observed dry goods and single service items stored directly on the ground during inspection. Establishment was effectively processing delivery items during inspection, and all items were effectively stored prior to end of 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 four (4) stacks of single service articles (two stacks of to go styrofoam clam shells at 2 separate carts at the serving line, and one stack of plastic cups and one stack of plastic clam shell packages at single service storage shelf in the kitchen area) stored with exposed food contact surfaces. CDI - Single service articles were inverted to prevent potential contamination.

5-501.114 Drains in dumpsters and waste containers shall have drain plugs in place. Observed middle cardboard dumpster without drain plug in place. Contact waste management service to replace any damaged or missing drain plugs.

4-501.112(A)(2) Provide a minimum of 180F rinse water for sanitization when using the dish machine. -Pf Observed hot water dish machine unable to reach proper final rinse temp after approx. 25 minutes of running(guage @190F, EHS therm. @155F, facility therm. @158F). CDI: Facility will use three compartment sink until repaired.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Front handsink had tray laying on top of it. CDI- Removed.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Sandwiches in reach in cooler recorded above 41F (SEE chart). CDI- Placed on TPHC,. Assure sandwiches are held and maintained at 41F or below during thaw and prep.

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. Repaint areas of walls at dish machine. PIC stated that items will be done over the summer break. REPEAT (full point) 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. Clean mildew from walls at entrance of dish machine. Clean dust from ceiling above fan in dish machine. REPEAT (full point)

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed several food scoops with dried food debris on them. Items were stored in cabinet with clean items. CDI- items were removed and taken to dish room to be washed.

3-307.11 Protect food from contamination sources not specifically noted by code. Observed pans of fried chicken legs removed from oven, stacked on top of each other with no barrier. CDI- PIC informed employees to stack items with parchment paper in-between.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Clean lower part of dish machine in dish room.

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. Remove dust from ceiling tile above fan in dish room. Removed stains from wall behind dish machine in dish room. Removed dust from ceiling tile above prep station in kitchen area. Clean dust from fan screen on wall in dining room area.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Clean dust from fan screen in dish machine area. (0 Pts)

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed chicken patties, milk, and cheese sticks that were above 41 F. CDI- cheese sticks were discarded. Chicken patties and milk were placed in walk-in cooler to chill.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed one spray bottle of chemical stored above 3-comp sink that was not labeled. CDI- Bottle was labeled.

4-501.11 Maintain equipment in good repair. Repair cold-holding units for milk located near front serving line. Staff has to put milk in unit for breakfast, return to walk-in cooler, and place back into units for lunch because of the inability to hold to temperature for proper time.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed dust on hanging fan in dish room. Repeat.

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 on vents near storage room, black discoloration on wall at spray nozzle in dish machine area, stains on wall at ice machine, and dust around vent above hot line.

4-602.11 Equipment Food-Contact Surfaces and Utensils-Frequency - P In EQUIPMENT such as ice bins and BEVERAGE dispensing nozzles and enclosed components of EQUIPMENT such as ice makers, cooking oil storage tanks and distribution lines, BEVERAGE and syrup dispensing lines or tubes, coffee bean grinders, and water vending EQUIPMENT: (a) At a frequency specified by the manufacturer, or (b) Absent manufacturer specifications, at a frequency necessary to preclude accumulation of soil or mold. ICE MACHINE WITH PINK SLIME/MOLD BUILDUP-NEED TO CLEAN AND SANITIZE ON A FREQUENCY TO KEEP SLIME AND MOLD FREE. VR- facility has up to ten days to clean unit.

3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 41F within 4 hours. -P Observed one container of sliced turkey that had a one degree change in a 25 minute time period. CDI- Sliced turkey was discarded.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed milk in milk cooler that were 47 F. Also, observed containers of tossed salads that were 42 F. Tossed salads were made yesterday and stored in the same unit according to PIC. CDI- salads were discarded. Containers of milk were placed in walk-in cooler and allowed to chill. REPEAT.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Clean dust from fan screen in dish room.

General Comment: 2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. Observed no certified food protection manager present.

General Comment: 6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf. Observed paper towels missing from one handsink in the kitchen. CDI: paper towels provided.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed inside walk-in cooler rice, cooked carrots, pizza, and cooked onions on cart > 41F (see temp chart). According to PIC the cart had been rolled out and left outside cooler for too long. Suggested limiting time TCS foods are out of refrigeration. CDI: cart rolled into walk-in freezer and temp dropping close to 41F. Observed strawberry and 1% milk cartons in both milk box measuring > 41F (see temp chart). Milk box temperature thermostat may need to be adjusted to maintain cooler temperatures. VR 5/31/19

Repeat: 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 no date on side ceasar salads and turkey salad inside reach-in cooler. According to PIC turkey salad was made yesterday and side ceasar salad was unknown as to when it was prepared. CDI:

General Comment: 3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed mutiple boxes of food stored on the floor of the walk-in freezer.

General Comment: 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 walls at prewash section of dish machine area. Observed dust on fan above handsink at dish area.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed sectional food trays for students stored on carts with food debris remaining. CDI: removed from carts and will be ran back through dishmachine.

General Comment: 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 chicken strips and turkey in walk-in cooler not dated. According to cafeteria manager, these products were opened yesterday. CDI: products dated properly.

Repeat: 4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed hood systems vents with dust build-up. Observed ice machine interior deflector with build-up. Ice machine is used for staff only.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed quat sanitizer bucket at 0ppm. CDI: sani bucket changed out to proper concentration.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed build-up inside ice machine on deflector. This ice machine is used for staff only. Cleaned during inspection. Observed dust build-up on fan above handsink in dish room.

5-202.12 Provide at least 100F water at handsinks. -Pf. Observed hot water only reaching 77 deg F at all handsinks in kitchen and serving line. CDI: emergency call placed to plumber; plumber on site for repair during inspection; all handsinks now reaching 100 deg F and above. 5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf. Observed handsink in dish room blocked by rolling cart of trays. CDI: cart relocated.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P. Observed hot dogs in both serving line hot boxes ranging from 126 deg - 135 deg F. CDI: hot dogs removed and reheated to 135 deg F.

General Comment: 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 bags of turkey and chicken strips opened on Friday without a date in walk-in cooler. CDI: by properly dating. 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 bags of ham and turkey with unclear dates that appeared to be rubbed off in walk-in cooler. CDI: by discarding.

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 cantaloupe at 48 deg F - 52 deg F cooling in closed containers inside reach-in cooler on serving line. CDI: by moving to freezer for rapid chill.

General Comment: 4-501.19 During manual warewashing, maintain the wash solution at a minimum of 110F or as otherwise allowed by the detergent manufacturers label. Observed hot water at dish sink only reaching 77 deg F. CDI; emergency call placed to plumber; plumber on site during inspection for repair; hot water now reaching 145 deg F.

General Comment: 5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed one side door open to dumpster.

General Comment: 0 pts. - 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 cups of Ceasar dressing in walk-in without a date that was made on Friday. CDI: correct date placed on product.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. - 0.5 pts. - Observed quat sanitizer in bucket at 50ppm. CDI: corrected to 200ppm.

4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. - 0.5 pts. Observed a box of single service bowls stored on the floor of dry storage room.

Repeat: 3 pts. 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed some utensils, compartment trays, and a few pans with dried food debris remaining. CDI: dishes removed, sprayed, and ran back through dish machine. Comment: Observed ice machine deflector with build-up. This ice machine is not only used by teachers and staff and to ice down products. Cleaned during inspection.

General Comment: 5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed handsink in dish room blocked by rolling rack. CDI - rack relocated.

Repeat: 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed utensils, pans, compartment trays with dried food debris remaining. CDI - dishes removed and stored at dish pit to be cleaned.

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 side Cesar salads at 48F-56F cooling with lids on in reach-in cooler. CDI - removed and transferred to walk-in cooler with lids off.

General Comment: 3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed one quat sanitizer bucket at 50ppm. CDI - bucket changed out and corrected to 200ppm.

General Comment: Repeat: 5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed side doors open to dumpster.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed metal food pans stored on dish shelf with visible food debris. CDI: removed and taken back to the dish area.

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

General Comment: 5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed side door open to dumpster.

2-201.11(E) Ensure food employees report illnesses, symptoms and exposure.-PF. Observed employee working with food while having an exposed burn on her forearm. CDI - When PIC was shown the burn by inspector, she had employee go to get a bandage to cover the wound.

3-101.11 P Food shall be safe for consumption, unadulterated and honestly presented. Observed one unopened package of buns with a molded bun inside. CDI - PIC discarded package when she discovered it.

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 one undated tray of cooked chicken from yesterday and three undated trays of chicken nuggets from yesterday. CDI - items voluntarily discarded. 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 tomato paste dated 10-4-16 and salsa dated 9-8-16. Both expired. CDI - both 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 white board used by school system to record times for TPHC foods had been marked over and over with a permanent marker. Today it was difficult to interpret because salads had not yet been removed from refrigeration yet times were listed. CDI - PIC corrected by opening up the box containing the new white board she ordered and putting it into use using the erasable markers this time.