DOROTHY J VAUGHAN ACADEMY OF TECHNOLOGY LUNCH RM

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed chicken nuggets and mixed vegetables in the reach in and WIC cooler above 41F. See temperature chart. PIC stated that they were leftover from yesterday. CDI PIC voluntarily discarded 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 inconsistent date marking procedures. Staff using 2 different systems. EHS advised PIC to establish a consistent date marking system. PIC voluntarily discarded because food was above 41F and explained to staff to put preparation date on food. 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 Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed string cheese in the reach in cooler at 54F. PIC stated that it was leftover from breakfast today. CDI PIC put cheese in the WIC to cool down. 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 .

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee jacket on shelf in the storage room with food. CDI PIC moved jacket.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P. Observed burgers HH at temperatures below 135F. CDI. PIC reheated to the right temperature. 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 dead roaches in the trap in the kitchen area.

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 build up on top of dish machine. Needs 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 2 full pans of marinara sauce cooling in the Reach in cooler at 60F. PIC stated that it was opened this morning. CDI PIC put pans in the WIC to cool down. 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 .

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wet wiping cloth not in sanitizer bucket. CDI PIC put cloth in bucket

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 2 ice scoopers stored unprotected on top of the ice machine. CDI PIC washed scoopers and put them in a covered pan.

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 food trays set up for lunch an hour early with food contact side unprotected. CDI PIC covered pans with food wrap.

6-101.11/6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Floors shall be non-absorbent in areas subject to moisture. Observed floor tile damage near dish machine REPEAT

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Wiping cloth bucket measured less than 150 ppm quat. Wiping cloths shall be stored in sanitizer solution at appropriate concentration.

6-101.11/6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Floors shall be non-absorbent in areas subject to moisture. Ceiling grid rusted in dish machine room. Floor tile damage also in dish machine room. Repair these areas. REPEAT

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. 1 food employee was wearing bracelet while preparing food. 0 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. Ceiling grid rusted in dish room. Floor tiles damaged in dish room as well. Repair tiles and recondition ceiling grid. 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 build up on ceilings and vents in the facility.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. For more information on becoming a certified food protection manager please visit: http://meck.co/FoodSafety. Observed no CFPM in the facility during inspection. Needs top have one during all hours of operation.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. For more information on becoming a certified food protection manager please visit: http://meck.co/FoodSafety. Observed no CFPM in the facility during inspection. Needs top have one during all hours of operation.

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 food stored directly on the floor in the WI freezer.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed in use wet wiping cloths stored in sanitizer solution at 10ppm quat. CDI. PIC changed the solution. Repeat.

4-501.110.Maintain the wash solution temperature in mechanical warewashing equipment used to sanitize in accordance with the NC Food Code.- Pf. Observed dishes machine at 153.4 rinse temp. Unit was placed out of service and will be back to check on the unit. REPEAT

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed in use wet wiping cloths stored in sanitizer solution at 10ppm quat. CDI. PIC changed the solution.

4-501.110.Maintain the wash solution temperature in mechanical warewashing equipment used to sanitize in accordance with the NC Food Code.- Pf. Observed dishes machine at 153.4 rinse temp. Unit was placed out of service and will be back to check on the unit. REPEAT

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 food stored directly on the floor in the WI cooler.

4-501.11 Maintain equipment in good repair. Observed electrical cover switch in the WI cooler in disrepair. Needs to be fixed

4-501.110. Maintain the wash solution temperature in mechanical warewashing equipment used to sanitize in accordance with the NC Food Code.- Pf. Observed dishes machine at 157 rinse temp. Unit was placed out of service and will be back to check on the unit

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 tiles in the ceiling above the dish machine. Needs to be repaired.

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

4-501.11 Maintain equipment in good repair. Observed dish machine going down in temperature. Dish machine did not make temp. PIC called maintenance. Machine is on the way and will fix dish machine today. Facility will not use until it if fixed. EHS will check today to ensure machine gets fixed. Facility only uses single service items and does not wash customer dishes.

6-101.11/6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Floors shall be non-absorbent in areas subject to moisture. Affix metal piece to wall across from the dis machine.

4-501.11 Maintain equipment in good repair. Observed ice machine and one of the cold holding units in disrepair. Needs to be fixed.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed walk in cooler gasket with black build up. CDI: Gasket was cleaned

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. Repair rusty or stained areas of ceiling 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. Clean floors in corners and under shelving in dry storage area.

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 Cesar salads in the display cooler without a time marked. CDI - time was marked on the TPHC board.

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 salads in the reach in cooler from Friday 3/8. PIC stated they will be used for lunch today. CDI - salads were dated; reminded PIC to date food before leaving on Friday.

General comment 5-205.15 Maintain a plumbing system in good repair. - Observed a steady leak at the 3 compartment sink; repair leak.

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. - Observed employee drinks stored above facility food in the walk in cooler. CDI - drinks were removed.

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 chicken patties and chickpea salads made today tightly covered (see temp chart). CDI PIC uncovered containers.

General comment 3-304.14(B) Hold in-use wiping cloths in sanitizer between uses at proper concentration. Observed QUAT sanitizer buckets at 50 ppm. PIC stated that buckets are refilled before lunch time and use. CDI PIC refilled buckets to proper QUAT sanitizer concentration.

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 4 dented cans on the dry storage shelf. CDI - cans were removed.

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 a turkey sandwich prepped yesterday for ASEP program that was not date marked. CDI- Sandwich voluntarily disposed of by PIC.

7-204.11 Provide sanitizer at correct concentrations, diluting as required.-P Observed quat sanitizer at 3 comp sink reading slightly above 400 ppm acc. to test strips. Be sure to maintain quat sanitizer at 150-400 ppm. CDI- Sanitizer diluted to 400 ppm.

3-202.15 Food packaging has be in good condition, intact and protect the food inside. Observed slightly dented can on the seam of pineapples in dry storage. CDI (corrected during inspection) by moving to the office for return.

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