JM ALEXANDER MIDDLE SCHOOL CAFETERIA

4-501.11 Maintain equipment in good repair. Observed high temp dish machine out of service. PIC stated that machine does not reach sanitizing temperature of at least 160F. Establishment uses single use food trays and utensils to serve food. Establishment also has three compartment sink to wash, rinse, and sanitize cooking utensils and equipment. A service request has been entered for repair. -0.5 points-

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employees personal cheese grate stored with dishes used for facility. Locate personal possessions separate from utensils and equipment used for facility.

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf- *Observed - Handsink by clean dish rack blocked by pushcart. *CDI - PIC moved push cart, making the handsink easily accessible.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P- *Observed - Individual salads above 41F in standing RIC, see temp chart for details. *CDI - PIC voluntarily discarded tray of salads. 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 .

2-401.11 (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 - plate of food and personal drinking cup on prep table. *CDI - PIC removed items. NOTE: PIC stated that no more prep is done after the morning so there wouldn’t be anymore food prep done on surface. EHS explained importance and need to still use designated areas for eating and drinking.

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 - Severely dented can stored with non-dented cans. *CDI - PIC removed dented can. NOTE: facility has dented can policy and location, dented cans were stored in dented can location. PIC stated that someone else unloaded the truck and must’ve missed it and if they were to grab it for use they would’ve noticed and not used it.

*REPEAT* 5-501.114 Drains in dumpsters and waste containers shall have drain plugs in place. *Observed - Dumpster without drain plug establishment shall get this replaced to avoid habitant of pests. NOTE: Item was marked out on last inspection due to visible damage to drain plug, however, it was still intact EHS stated facility should look to replace it. Today drain plug is officially broken and mostly missing from dumpster.

5-501.114 Drains in dumpsters and waste containers shall have drain plugs in place. Observed dumpsters and recycling container with minor damage to drain plugs. Dumpsters overall in good shape and drain plugs are in place, needs to be replaced soon. EHS discussed with PIC during inspection wrap up.

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 lunch bag/purse/drinks on prep tables/ cell phone on prep table. CDI - items relocated.

7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P Observed bleach and quat sanitizer stored on the drain board of the warewashing sink. CDI - PIC relocated the chemicals.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed burgers hot holding in hot boxes below 135 F. CDI - Burgers were reheated to 200 F and remade. EHS and PIC discussed methods to keep burgers from dropping temperature so rapidly.

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 on proper cooling procedures please visit:  http://meck.co/FoodSafety. Observed lettuce and tomato cooling in reach in with clam shells closed. CDI - Lettuce and tomato were moved to cool in WIC with containers opened to allow cool air to flow around food.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wiping cloth on counter. CDI - Wiping cloth was placed into a bucket.

7-201.11 Store toxic materials to avoid contamination. -P Observed chemicals stored on the drain boards of the warewashing sink. CDI - PIC relocated the chemicals to chemical shelf.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed door to dumpster open. Keep doors and lids closed to prevent attracting pests.

5-202.12 Provide at least 100F water at handsinks. -Pf. Observed water at handwashing sink at around 85F and below. Needs to be repaired. Will be back in 10days to check on the solution.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed boxes of frozen food from last night stored directly on the floor in the WI freezer. Needs to be removed.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed wet wiping cloths held in solution with sanitizer concentration of about 30ppm. CDI. PIC changed the solution.

5-103.11(B) Provide sufficient hot water to meet the peak hot water demands.-Pf. Observed hot water at all the sinks at about 90F and below. Utensils and equipment appeared clean. The dish machine is reaching the right temperatures.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed paper towels missing from hand washing sink. CDI towels provided.

3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 45F within 4 hours. -P Observed lettuce not meeting cooling time/temperature criteria. CDI - educated about proper cooling methods. Pulled items to freezer to rapidly cool. Product is in compliance.

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 lettuce not cooling down properly; lettuce about to get service above 41F. Facility not meeting TPHC procedures. CDI - follow TPHC procedures to get food down to 41F and below to place on time control. Refer to Violation 18. Product in compliance.

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 pan of New Orleans chicken in walk in cooler date marked for 8 days ago. Date mark required foods are allowed max. 7 day shelf life. CDI- Pan of chicken voluntarily disposed of by PIC.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed un-labeled spray bottle of degreaser in dish area. CDI- Bottle labeled.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed sandwiches in hot holding below 135F. CDI sandwiches placed on TPHC. PIC stated going foward all sandwiches will be held in bags during serving.

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 in reach-in cooler above 45F. Salads moved to cooler to blast chill. Rechecked below 45F.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed chicken 121F and cheeseburger 130F on sheet pans on top of the steam table under 135F . Also noted chicken128F in Traulsen hot cabinet set at 144F nearest the dish room out of temperature. CDI (corrected during inspection) Items put in a hot cabinet 160F under the hood. Discard all chicken and cheeseburgers at the end of service. These items were placed on time as service is over by 1pm. For the future, pan up chicken and place in the steam table, not on top for proper hot holding and if cheeseburgers don't hold temperature, bun them up when ordered or in smaller batches. A service call was made for the Traulsen hot cabinet. PIC tried to adjust temperature on the unit but it won't reset or adjust.

4-501.11 Good Repair and Proper Adjustment-Equipment - C Observed Trauslen hot cabinet not holding food at 135F and the spray arm at the dish machine leaking. Do not use this equipment until it is working properly. A work order has been put in for both.