CHARLOTTE-MECKLENBURG ACADEMY

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it has not been labeled, or if the label is incorrect. -P The PIC should train and assign staff to monitor date marking to prevent the use of food products that are no longer in compliance with 3-501.17 (A), (B), or (C) Observed watermelon and diced tomato cups that were prepared the day before but labeled for today. CDI items relabeled. 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 tomato and pickle plates that were stacked and cooling in reach in unit at 53-45F. Did not drop temperature in 45 minutes. CDI items moved to walk in freezer to cool quickly. 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(D) Maintain dry wiping cloths free of visible debris and soil. Maintain sanitizer containers for in-use cloths free of visible debris and soil. Observed sanitizer buckets that were at 0ppm. CDI buckets refilled at proper concentration.

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 slices of pizza stored in WIC without a date. PIC stated that item was originally prepped on 5/12 and will be used until 5/14. CDI- PIC had original day of prep marked on sheet pan. Observed open packaging of shredded mozzarella cheese dated 3/20. PIC stated this was day item was delivered, and had employee confirm original day package was opened. CDI- PIC had employee apply original date item was opened. 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 .

5-501.111 Keep storage areas and bins for waste in good repair. Observed receptacle damaged and rusting exposing refuse inside of container. PIC stated that refuse company has put a request in for the unit to be replaced. *REPEAT*

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed two handheld scoops with food debris stored as clean in dish pit. Observed metal pans stacked with residue contacting food contact surfaces. CDI- PIC removed items to the dish machine. 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 .

5-501.111 Keep storage areas and bins for waste in good repair. Observed receptacle damaged and rusting exposing refuse inside of container. PIC stated that their supervisor was contacted to have the receptacle replaced or repaired.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. *Observed - Sanitizer buckets holding in-use wiping cloths at a concentration of 50ppm. PIC stated it was time to change them out either way. *CDI - PIC had employee empty and refill sanitizer buckets.

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 cheese in the WI with expired date. CDI. PIC 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 .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed string cheese in RIC on line holding above 41F. Equipment ambient temperature holding above 41F. String cheese and other TCS items placed in RIC less than 1 hour prior. PIC moved all items to WIC to bring temperature back down to 41F and below before service. Cooler needs repair. VR required. 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 .

4-501.11 Maintain equipment in good repair. RIC holding ambient air and items within above 41F. Repair needed.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed 2 wet wiping cloths not in sanitizer bucket. CDI PIC put cloths in bucket.

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 TPHC logs for food transport, recording initial temperature of the foods when removed from hot or cold holding. one of the log was missing the temperature of cold ranch dressing for carrots. PIC will check and ensure that staff understand and record the log correctly and completely. VERIFICATION NEEDED within 3 days (12/10/22) -1.5 pts-

4-501.116 Concentration of the SANITIZING solution shall be accurately determined by using a test kit or other device. Pf. Observed sanitizer bucket solution below 200 ppm per manufacture specifications. CDI- PIC corrected the solution to correct concentration. -0.5 pts-

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed dumpster/recycling doors left opened when not in used. Keep closed to prevent insects/rodents harborage. -0 pts-

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 facility has a log that states “removal temperature from holding” and in this place they are writing the final cook or reheat temperature. The second column has a “removal time from holding” where they write the time the food leaves the facility. Facility should add a column for final cook or reheat temperature to record and then record the temperature in that food is removed from the hot box where it is being held in the column labeled “removal temperature from holding”. Facility should also record the time they took the food out of the hot boxes as “removal time from holding”. CDI- EHS discussed proper record keeping with PIC and how to correctly log time and temperature for TPHC use. EHS observed facility using proper methods.

3-301.11(B) Do not contact exposed ready-to-eat food with bare hands. Use suitable utensils, single-use gloves or dispensing equipment. -P Observed food employee touching apples with bare hands, then placing them in bags to be eaten. CDI-EHS intervened and explained they needed gloves, they added gloves and rewashed the few apples they had BHC.

3-501.19 (A) (1) Written procedures for Time as a Public Health Control shall be prepared in advance, maintained in the establishment, and made available for the Health Department upon request. Written TPHC procedures must specify methods of compliance with 3-501.19 (B) or (C). -Pf. TPHC procedure template may be found at: http://meck.co/FoodSafety. Observed 3 hot items on the hotbar (corn, carrots, pasta), PIC went over while PIC was there and added them to the TILT board, because it was blank. When EHS asked if they have leftovers what do they do with the food, PIC responded that they cool it down and save it for the next 3 days. CDI-EHS discussed TILT and explained if it is on TILT then it cannot be saved for the next day no matter what. Once it is out on time it gets 4-6hrs and then it must be discarded. PIC understood

7-202.12(A) Use poisonous or toxic materials according to manufacturer's label. Use pesticides approved for use in commercial food service only.-Pf Spoke with PIC about cleaning procedures with Secure. They explained they cleaned the tables down at night, then sprayed then with Secure (which is a disinfectant). In the morning they wipe off the tables with clear water and nothing else.. CDI-EHS explained per manufactuers instructions, (showed the paper) it must be W/R/S in the morning following disinfection at night. PIC instructed staff on new procedures and had them W/R/S while EHS was on site. REPEAT.

4-302.13 Temperature Measuring Devices, Manual Warewashing. Observed no irreversible thermometer on site. CMS schools is ordering them currently and should arrive by next inspection. No points deducted today due to this being the first inspection since the 2017 FC adoption

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 PIC explained they use time for all hot food food, which would indicate food would not be saved for the next day. EHS observed leftover chicken breast with yesterdays date. CDI-EHS explained if they are using time procedures there can be no leftover food products from the previous day, PIC voluntarily discarded.

7-202.12(A) Use poisonous or toxic materials according to manufacturer's label. Use pesticides approved for use in commercial food service only.-Pf Spoke with PIC about cleaning procedures with Secure. They explained they cleaned the tables down at night, then sprayed then with Secure (which is a disinfectant). In the morning they wipe off the tables with sanitizer water and nothing else. EHS confirmed this with another employee. CDI-EHS explained per manufactuers instructions, it must be W/R/S in the morning following disinfection at night. PIC instructed staff on new procedures and had them W/R/S while EHS was on site.

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 2 dented cans of beans; one can was severely dented stored on shelf and not in designated area. CDI: cans were removed and placed in designated area of dry storage room.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P-Observed chicken wings holding at 131F-133F in the hot holding cabinet. CDI-PIC reheated wings to 180F.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors.-Observed one of the dumpster doors open during inspection.

General comment 2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. - Observed an employee's drink stored on the shelf above the prep sink and above clean utensils. CDI - drink was 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 salads in the reach in cooler from yesterday morning without a date mark. Observed cooked collard greens in the walk in cooler without a date mark. CDI - items were dated.

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 cooling while the lids were tightly closed and the containers were covered in a tied bag. CDI - Salads were uncovered and placed in the walk in freezer to rapidly cool. Explained to cool the salads with loose open lids outside of the bag. Once the salads are cooled to at least 41F, the lids can be closed and they can be placed in the bag for transport.

2-201.11(A) Ensure food employees understand when to report illnesses, symptoms and exposure. -P When asked, the staff knew a little about the health policy but weren't fully versed in it. I reviewed it with them. I recommend posting the policy.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf None of the hand sinks had paper towels. Provided during inspection.

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 cole slaw in the walkin without a date mark. Discarded voluntarily.

7-201.11 Store toxic materials to avoid contamination. -P Observed concentrated bottle of unmixed sanitizer on the 3 comp sink clean drainboard. Moved off drainboard during inspection.