CHARLOTTE EAST LANGUAGE ACADEMY

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed the can opener with debris on blade. CDI - PIC cleaned 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 .

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed PIC without proper bread restraint. Provide

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed sanitizing bucket at the front service line with 0 ppm of quat. CDI- PIC remade the sanitizer and is now at proper concentration of 200 ppm of quat.

4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed the interior of the ice machine at the chute some calcium build up. Clean and maintain.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed one unlabeled spray bottle in the dishmachine area. CDI - PIC stated it was sanitizer, and discarded the liquid.

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 of peaches held with other cans that were in use. Ensure dented cans are removed from circulation and stored separately .

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P. Observed 2 containers of marinara sauce hot holding on line below 135F. Water level in unit was low. CDI: Items were reheated to above 165F. 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 .

3-501.18 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 spinach wheels with a thaw date of 3/21. CDI: Items were 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 .

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 flooring inside walk in freezer in need of cleaning.

6-501.112 Remove dead or trapped birds, insects, rodents, and other pests. Observed multiple dead insects inside floor grate. CDI: Items were removed during inspection.

REPEAT 4-501.11 Maintain equipment in good repair. Observed broken 2 door reach in cooler, PIC stated it is unable to be repaired. Remove item.

4-703.11(B) After being cleaned in a mechanical dish machine, equipment food-contact surfaces and utensils shall be sanitized in the dish machine by achieving a utensil surface temperature of 160F as measured by a max/min thermometer.-P. Observed final rinse of high temp dish machine at 158F. CDI- PIC stated wash, rinsing and sanitizing will occur in three comp sink. -3pts- REPEAT VIOLATION Long term compliance visit to be made. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training video at the following weblink: Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08

4-501.11 Maintain equipment in good repair. Observed one broken 2 door reach in cooler facility. PIC stated it is unable to be repaired and spoke with someone to remove piece of equipment. REPEAT VIOLATION Equipment to be removed or future violations will result in point deduction.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed outdoor dumpster door open during inspection, dumpster is shared with custodial staff. -0pts-

4-703.11(B) After being cleaned in a mechanical dish machine, equipment food-contact surfaces and utensils shall be sanitized in the dish machine by achieving a utensil surface temperature of 160F as measured by a max/min thermometer. - P - REPEAT - Observed final rinse of dish machine to be 155.8F. - CDI - PIC agreed to only use dish machine for washing and rinsing and will sanitize dishes in three compartment sink until dish machine can be repaired. Follow up visit required for long term compliance. - *NOTE: Full points will be taken at next routine inspection if issue persists. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training video at the following weblink: Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 .

4-501.11 Maintain equipment in good repair. - Observed one broken 2 door reach-in cooler in facility. Repair or replace. Per PIC, part has been ordered for unit.

4-703.11(B) After being cleaned in a mechanical dish machine, equipment food-contact surfaces and utensils shall be sanitized in the dish machine by achieving a utensil surface temperature of 160F as measured by a max/min thermometer.-P. Observed max read thermometer getting up to 158F. PIC placed work order in to have hot water turned up during visit. Facility may continue to wash in machine, but all utensils and pans must be sanitized in the 3-comp sink until the dish machine consistently reads 160F on a max read thermometer. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training video at the following weblink: Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 . 4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed ice machine doors and tracks for doors with pink and black build up. CDI: Ice was melted and ice machine cleaning performed during inspection.

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 taco meat thawing in walk in cooler with a date of 3/16. CDI: PIC stated that product was pulled from the freezer as a leftover to be used later this week. PIC added thaw date of yesterday to product. 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

5-501.115 Discard items and litter stored in the waste areas and enclosures as they are not necessary to operation and maintenance. Observed several pallets and another piece of wood stored within dumpster enclosure creating potential pest harborage. Have items removed.

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 marks for TPHC on pinwheels and yogurt. CDI, items time marked by PIC.

4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf . For information on how to properly calibrate a thermometer please visit: http://meck.co/FoodSafety or view our training video at the following weblink: https://youtu.be/IxXix712KkI Observed no thin probe thermometer at facility. Verification required.

4-501.11 Maintain equipment in good repair. Observed loose gasket seals on reach in coolers. Observed ice build up on pipes behind fans at walk in freezer. Need repaired.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -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 . Observed salsa cold holding above 41F. Observed date mark of 5/5 on item. CDI, item discarded by PIC.

4-501.11 Maintain equipment in good repair. Observed walk in freezer door not self closing/self latching. PIC states work order has been requested and facility is waiting for repair. No points taken due to different type of equipment noted at previous inspection.

4-501.11 Maintain equipment in good repair. Observed ice machine not working. PIC states facility has been waiting a month for a technician to repair. PIC states facility will make another request for repair.

3-501.18 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Disposition - P Observed foods with date mark of 3/4/21. CDI, voluntary discard by PIC. 3-501.17 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Date Marking - PF Observed fried chicken without date mark. PIC states food was cooked 2 days ago. CDI, items date marked.

4-903.11 Store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor. Observed box of single service utensils stored on floor. CDI, items relocated.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed sanitizer in buckets labeled for soapy water. CDI: Buckets were emptied and sanitizer was put into buckets labeled for sanitizer.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed one open door on first dumpster. CDI: Door closed.

4-501.112 Mechanical Warewashing Equipment, Hot Water Sanitization Temperatures - PF Observed dish machine thermometer only reading at 155F for the hot water sanitizer dish machine. Manager explained that work orders have been made for the repair. A VERIFICATION VISIT WILL BE MADE WITHIN 10 DAYS TO VERIFY HOT WATER SANITIZER. MUST READ AT 160F.

5-205.15 Maintain a plumbing system in good repair. Observed slight leak to the plumbing underneath the 3-compartment sink. Needs repair. REPEAT. *Points kept the same today. However, points will be doubled the next inspection if not fixed.

5-205.15 Maintain a plumbing system in good repair. Observed leaks at the plumbing underneath the 3-compartment sink. Have repaired.

2-301.14 Wash hands after handling soiled equipment or utensils and before food preparation, handling clean equipment and utensils and unwrapped single-use/single-service articles.-PObserved multiple food employees leave food preparation with gloves, walk to cooler for more product then return to food preparation without a glove change or hand wash. CDI through instruction

3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P Observed multiple food employees leave food preparation with gloves, walk to cooler for more product then return to food preparation without a glove change or hand wash. CDI through instruction

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed one food ladle with food debris. Only observed one soiled ladle throughout the entire facility. CDI- Rermoved to be rewashed.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed quesadillas in reach in refrigeration unit that were cold holding at 48F. CDI- Removed from unit and place in walk in cooler to be cooled.

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 cesar salads in front reach in unit from yesterday that were not date marked. CDI- PIC date marked salads and stated that salads will be discarded at the end of the day.