WILSON STEM ACADEMY LUNCHROOM

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed active manual ware washing at 3-comp-sink with quaternary sanitizer at 0PPM. CDI - PIC corrected solution by adding quaternary sanitizer and remeasuring sanitizer with test kit. 200PPM was later observed. 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

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 portioned clear containers of chopped Caesar salad on 4-hour TPHC for lunch service above 41F. See temp chart. CDI - PIC move all Caesar salads to WIF to quickly cool down after 30 minutes Caesar salad was placed on 4-hour TPHC. 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 at 11:00AM no time stamp for Caesar salad on 4-hour TPHC. CDI - PIC placed time stamp 11:30AM.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed two out of five metal pans of reheated chicken wings hot holding below 135F in H/H RI. CDI - PIC was allowed to reheat both containers in oven and achieved temperatures above 165F. Chicken wings were originally reheated around 9:00AM. 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 insect underneath storage rack in dish room and underneath shelving in dry storage room. Increase frequency of cleaning and adding more insect traps. CDI - PIC removed insects. 6-501.112 Remove dead or trapped birds, insects, rodents, and other pests. Observed dead insects in ceiling light shield covers above prep sink, near 3-comp-sink, and inside office. Increase frequency of cleaning.

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 wall where clean utensils/equipment is stored near 3-comp-sink with three quarter sized holes in the wall. Observed another quarter sized hole in the wall near hand washing sink by WIC and a bigger hole behind ice machine. PIC will place worder order to have holes sealed.

5-202.13 An air gap between the water supply and flood level rim shall be at least twice the diameter of the water supply inlet and not less than 1 inch.-P Observed 3-comp-sink drain PVC pipe without air gap. PVC pipe is inside floor drain. 3 Day VR Required.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed personal food storage containers co-mingled with kitchen equipment on storage shelf near 3-comp-sink . CDI - PIC moved items to office.

4-402.11 Fixed equipment shall be spaced to allow access for cleaning around the equipment or sealed to adjoining equipment or walls. Observed the entire 3-comp-sink not sealed to wall leaving a gap along the entire wall.

5-501.114 Drains in dumpsters and waste containers shall have drain plugs in place. Observed dumpster without drain plug.

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 the wall above 3-comp-sink with several holes that need to be covered. 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 dish machine drain board caulking with black build up. Increase frequency of cleaning of area near dish machine.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed six stored clean serving spoons with built up food debris. CDI - PIC moved items to dish area to be rewashed. 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 .

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed open bag of mozzarella cheese and sliced American cheese blocks without an date marking. Observed pizza sauce in stainless steel container without date marking. CDI - PIC voluntarily discard 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 Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

4-202.15 Cutting or piercing parts of can openers shall be readily removable for cleaning and for replacement. Observed table style can opener with built up debris. CDI - PIC move item to dish area to be rewashed.

3-202.15 Food packaging must be in good condition, intact and protect the food inside. Pf Observed dented can stored with other cans in dry storage room. CDI PIC put can in return area.

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 thermometer for dish machine not turning on. PIC ordered new thermometer during visit. VR needed 10-19-23

4-501.11 Maintain equipment in good repair. Observed dish machine water curtain leaking and causing pooling in dish room floor.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed utensils stored as clean with food debris on them. CDI - Utensils were moved to be cleaned.

5-501.17 Provide a covered waste bin in female restrooms. Observed the waste bin was not a covered one in the unisex employee restroom. PIC stated a work order has been put in for one since the last inspection but it has not come in yet. REPEAT.

5-501.114 Using Drain Plugs - C Install missing drain plugs on dumpster.

4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed box on the floor in the dry storage room. CDI - PIC moved boxes off the floor.

4-501.11 Maintain equipment in good repair. Observed top section of steamer was not working properly causing water to build up inside. PIC put in a work order to have the steamer repaired.

5-501.17 Provide a covered waste bin in female restrooms. Observed the waste bin was not a covered one in the unisex employee restroom.

3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P Observed unwashed oranges stored above RTE and washed food items in the walk in cooler. CDI- Education was given on proper storage and food items were rearranged. 0 points.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed yogurt cold holding at 49F on prep table while food prepping. Recommended that PIC prep less yogurt to better preserve cold hold temps during prep. CDI- yogurt were prepped and cooled. -1.5 points.

5-501.114 Using Drain Plugs - C Install missing drain plugs on dumpster. 0 points.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P: Unattended speed rack with pizzas above 41F. Chef salads from overnight in reach-in above 41F. CDI- salads voluntarily discarded. Speed rack rolled back to walk-in.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf: Found some salads and cut melons prepped previous day with no date marking. CDI- discussion with PIC. Salads discarded. Melons placed on TPHC to be served today.

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: Cut melon on TPHC were in holding case but no time on TPHC board for when they were removed from refrigeration. CDI- time corrected.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Solution holding wiping cloths less than 100 ppm quat. REPEAT

6-403.11 Designated Areas-Employee Accommodations for eating / drinking/smoking - C: Provide a designated area for employee personal food that is separated from facility food. Employee food found on middle shelf of walk-in.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed sanitizer bucket with illegible writing. CDI - provided label on bucket.

3-304.14(B) Cloths in-use for wiping counters and other equipment shall be held between uses in a chemical sanitizer solution at the proper concentration. Observed sanitizer buckets at 50 ppm quat. CDI - refilled with proper solution.

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: Found sliced ham and sliced turkey dated 8 days previous. CDI- both items voluntarily discarded.

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: Found cut melon in small, capped containers at 54 F in reach-in unit. CDI- moved trays of melons to walk-in cooler for cooling before lunch service.