SOUTH MECKLENBURG HS LUNCHROOM

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. *Observed - Quaternary Sanitizer in red sanitizer bucket below proper concentration. *CDI - PIC had employee empty bucket.

4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. *Observed - Pink build up on the interior walls of the ice machine. *CDI - PIC had employee clean inside of ice machine.

*REPEAT* 5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. *Observed - Cardboard dumpster door left open. *CDI - PIC closed dumpster door and educated staff on proper use of dumpster doors and importance of keeping doors closed when not in use.

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 - Employee eating on clean prep table. *CDI - Employee stopped eating at prep table upon EHS arrival. (.5)

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf- *Observed - 1 spoon and 1 tong with food debris build up stored clean. *CDI - PIC removed items to be washed, rinsed and sanitized. 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

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 - Milk cartons and string cheese above 41F cooling in WIC. PIC stated milk was received today. EHS observed little change in temperature after 40 minutes. Milk missed 4 hour parameters as it was received around 6:30AM. *CDI - PIC Voluntarily discarded Crates of milk received today. PIC moved Yogurt bags containing string cheese into WIF to rapidly cool items. For more information, please visit: www.meckncgov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Cooling Food Safely https://www.youtube.com/watch?v=P6x8b1ZVOxU .

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 - Milk cartons and string cheese above 41F cooling in WIC. PIC stated milk was received today. EHS observed little change in temperature after 40 minutes. Milk missed 4 hour parameters as it was received around 6:30AM. *CDI - PIC Voluntarily discarded Crates of milk received today. PIC moved Yogurt bags containing string cheese into WIF to rapidly cool items. 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 .

*REPEAT* 5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. *Observed - Dumpster Doors left open. PIC states custodians are using their dumpsters and not cleaning or closing after use. *CDI - PIC closed dumpster doors. (.5)

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed ice dumped in handwashing sink. CDI by instruction.

3-403.11 (C), (D) Reheat commercially processed, ready-to-eat food to 135F within 2 hours if food is to be hot held until service. -P - Observed initial reheat of commercial RTE TCS rice reheated to 107. CDI, rice placed back to oven to continue reheating to 167 degrees F.

7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P - Observed bulk manufacture container of quart sanitizer stored on clean drain board of 3 compartment sink. CDI, sanitizer relocated for proper storage.

4-501.11 Maintain equipment in good repair. Observed dish machine down and not currently in-use per PIC. PIC stated that element caught fire a while ago and part needed to be ordered. PIC stated waiting for part. EHS left contact information with operator to follow up once part arrives and dish machine calibrated to ensure unit operating properly. Facility currently to wash, rinse and sanitize pots, pans and utensils at 3 compartment sink across from dish machine.

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

3-501.19(B) (1) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall have an initial temperature of 41 F when removed from cold holding temperature control or 135 F or greater when removed from hot holding temperature control. -P - Observed time recorded in advance for items held on TPHC. CDI, conversations with staff on ensuring TPHC procedures followed when marking start time on board.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed 2 buckets of quat sanitizer testing below 200 ppm.

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 some water accumulating on floor behind line

5-501.110 Keep waste stored in receptacles so waste is inaccessible to insects and rodents. Observed dumpster doors left open.

2-301.14 (F) Wash hands during food preparation, as often as necessary to remove soil and contamination, and to prevent cross contamination when changing tasks. -P - Observed food employee put hand in trash then proceed to handle clean trays without washing hands. 2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P - Observed food employee turn faucet off with bare hands after washing. CDI, employee rehashed and used barrier to turn faucet off.

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 sauce cooling from can at 80 degrees F at 11:08 am. At 11:43 sauce was at 79 degrees F. Cooling calculation indicated method not effective to reach cooling parameters and sauce relocated to shallow uncovered sheet pans to rapidly cool. 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://www.youtube.com/watch?v=q0iLZb7v0UM and Cooling Food Safely https://www.youtube.com/watch?v=P6x8b1ZVOxU .

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P - Observed fries hot held at 112 degrees F on line. CDI, fries voluntarily discarded. 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 .

3-501.18 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 1 bag of mozzerella cheese not date marked in WIC. CDI, cheese voluntarily discarded. 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 .

3-501.15 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 sauce cooling from can at 80 degrees F at 11:08 am. At 11:43 sauce was at 79 degrees F. Cooling calculation indicated method not effective to reach cooling parameters and sauce relocated to shallow uncovered sheet pans to rapidly cool. 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 .

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed a live roach under dish machine.

5-501.110 Keep waste stored in receptacles so waste is inaccessible to insects and rodents. Observed some trash outside of dumpster.

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing. -Pf. Observed employee empty sanitizer bucket into hand sink. CDI - EHS reminded employee to only use a hand sink for handwashing.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed groups of ants at dish machine. Facility has active pest control through internal department. Last visit on 12/13 for ants.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wiping cloths in quat sanitizer at 75 ppm. REPEAT. CDI - PIC emptied sanitizer.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed moist wiping cloth stored on prep table, outside of sanitizer, and two quat sanitizer buckets at 50ppm. CDI-Moist cloth was removed from prep table and PIC remade sanitizer buckets to correct ppm.

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 some pans and utensils with build up attached. Pans and utensils were moved to dish room to be washed, rinsed, and sanitized.

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 . All time and temperature controlled foods kept for hot holding shall be maintained a temperature threshold of at least 135F or greater. Observed fries below temperature threshold. Fries were at 111F. CDI- Fries were discarded during the inspection.

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

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 . All time and temperature controlled foods kept for hot holding shall be maintained a temperature threshold of at least 135F or greater. Observed chicken patties on the line at a temperature of 122.3F. Chicken sandwiches were placed on time and will be discarded after 4 hour window expires.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed roach crawling from under prep station. Be vigilant in efforts to further control the spread of pests.

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 . All time and temperature controlled foods kept for hot holding shall be maintained a temperature threshold of at least 135F or greater. Observed fries on the line at a temperature of 115F. Fries were reheated during the inspection using over.

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 during the inspection.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no paper towels at hand sinks 2 and 1. CDI, paper towel provided. 6-301.11 Provide soap for handwashing at each handsink. -Pf Observed no hand soap at hand sink 1. PIC states soap dispenser is broken and maintenance is waiting for replacement. EHS advised PIC to provide bottle of soap until dispenser is replaced/repaired. Verification required.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed soiled utensils at dry rack and under prep table. CDI, items removed for Wash/Rinse/Sanitize.

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 cannot segregated. CDI, item removed.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed red bucket sanitizer concentration at 0ppm. CDI, bucket refilled with correct concentration.

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 no TPHC procedure for milk cartons stored at room temp for service and no time stamp for when these were removed from temperature control. CDI - PIC time stamped milk and added to existing procedures during inspection. -1-

5-203.14 Backflow Prevention Device, When Required - P Provide backflow prevention for protection of clean water sources. Observed spring loaded hose in ON position without sufficient backflow prevention. CDI - PIC turned hose OFF between uses. -0-

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 boxed lunch recorded above 41F (see attached). PIC stated product was boxed and in WIF and should have been frozen. Unsure as to what and why temp. abuse was caused. CDI- Box discarded. Assure food is frozen before delivering to students.

7-204.11 Provide sanitizer at correct concentrations, diluting as required.-P Quat sanitizer in 3 comp. sink recorded too strong. CDI- Diluted.

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 Two dented can observed. CDI Discarded. REPEAT.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed potato wedges and baked beans holding below 135F (see chart) in hot serving line. CDI- Placed on TPHC.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Breakfast pizzas and wedges holding above 41F from breakfast. CDI- Discarded. VR.

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 Begin time and date not recorded on TPHC chart. CDI- Time and date recorded.

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 Salads cooling in reach in unit with lid on. CDI- Salad lid propped off and moved to WIC to cool down.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed flies landing on food in front line. PIC stated it is a problem when doors are open. Discuss with facilities managment.

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 One damaged can not segregated.

4-501.11 Maintain equipment in good repair. Tall reach in unit internal thermometer recorde at 60F. EHS left stem thermometer inside and recorded temp. of 60F as well. PIC called maintenace to have unit repaired.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed some soiled pans with food debris. CDI- Moved to dishwasher.

4-501.114 Manual and Mechanical Warewashing Equipment, Chemical Sanitization-Temperature, pH, Concentration and Hardness - P - Observed quat sanitizer below 200ppm as indicated by test strips. CDI, sink refilled to required concentration.

7-201.11 Separation-Storage - P - Observed dishwashing detergent, lime elmination drain clean stored on shelf located above clean drainboard of 3 compartment sink and quat sanitizer stored on drainboard of 3 compartment sink. CDI, operator relocated for proper storage.

3-305.11 Food Storage-Preventing Contamination from the Premises - C - Store food 6 inches from the ground. Observed food stored in boxes on freezer floor. PIC indicated foods were delivered in morning.

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 salads placed on TPHC with incorrect start time. CDI through instruction REMINDER Once placed on TPHC foods can must be sold or discarded within 4 hours

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths with active stirring. Cold air must flow around product to remove the heat. -Pf Observed TCS foods(ambient and primary cooling) being cooled with low surface area to volume ratio and covered. CDI through instruction