STEELE CREEK PREPARATORY ACADEMY LUNCHROOM

2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF Observed some signed employee policies but some staff present were missing Forms. CDI - New policy provided and all staff signed., For more information on employee health policy, please visit: www.mecknc.gov/foodsafety

2-501.11 A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. -Pf No written procedures for vomit and diarrhea clean up. CDI - Provided. For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Cheeseburgers at front line and in hot box recorded below 135F. CDI - Placed on TPHC for remaining 2 hour window as PIC had logs of start time for hot hold and reheat. 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 .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Cheese and taco meat in WIC recorded above 41F. CDI - Discarded. 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 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 two items with a discard date of day 8. Facility is dating 8 days instead of 7. CDI - 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 In house salads cooling in reach in cooler with lid fastened on. Salads were cooling for 30 minutes. Improper method and would not have met cooling window. CDI - Lid removed and moved to WIF for rapid cooling. 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 .

2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P. Observed food employee washing hands and then tern off sink without a protective barrier. CDI - Employee rewashed hands and used protective barrier.

3-501.13 (A), (B), (C) Use approved thawing methods for frozen food such as in a cooler at 41F or below, completely submerged under cold running water according to the Code, or as a part of the cooking process. Pf Observed broccoli being thawed in HB. CDI - Broccoli moved to oven for direct cooking.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed hummus being stored on the floor in WIC. CDI - PIC took items off floor.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed dumpster with door opened. CDI - PIC closed door.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed frozen chicken nuggets on metal sheet pan at 58F and 60F upon arrival that were not planned on being cooked until 12-12:30, per PIC and 1% milk on top stack in fully open milk cooler that was at 43F. CDI-PIC moved milk to WIC and chicken nuggets to WIF. EHS spoke with PIC about having one stack of milk crates in front most section of milk cooler to ensure 41F and below. 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 .

3-501.19 (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. Observed hot held foods on serving line and in hot cabinet on time without written procedures. Facility records time that hot held items are taken out of oven on temperature sheet and are discarded after 4 hours, per PIC. VR within 10 days for written TPHC procedures for all hot held items. TPHC procedure template may be found at: www.mecknc.gov/foodsafety

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. - A ceramic bottle filled with honey was observed stored on the metal sheet pan that stores all the spices used for food prep in the kitchen. PIC stated the honey is used only by the employees for their drinks in the morning and is never used for kids meals. CDI - PIC moved honey to PICs desk.

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 used on cut lettuce and sandwiches on line per PIC but times and dates not recorded on TILT ( TPHC ) board. CDI, PIC, wrote times of when removed from refrigeration.

2-301.12 (A),(B) Wash hands for at least 20 seconds. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 10 to 15 seconds, rinse, and immediately follow the cleaning procedure with thorough hand drying method (ex. Disposable Paper Towel). -P- Observed food employee wash hands for less than 20 seconds and not use a barrier to turn off the faucet. -CDI- EHS educated food employee on proper handwashing technique and food employee properly rewashed hands. -2- For more information on handwashing, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training video at the following web link, https://youtu.be/BH6CLGrH10M .

6-301.14 Post a handwash sign at each handsink. Observed no handwashing sign at employee handwashing sink. -CDI- EHS provided sign. -0-

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P- Observed individual cream cheese cold holding between 43-45F. -CDI- PIC voluntarily discarded. -0- 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 .

5-205.15 Maintain a plumbing system in good repair. Observed water not properly flowing at faucet at handwashing sink. Per PIC, work order has been placed. -0-

3-305.12 Food may not be stored in locker rooms, toilet rooms, dressing rooms, garbage rooms, mechanical rooms, under sewer lines that are not shielded to intercept potential drips, under leaking water lines, under open stairwells, or under other sources of contamination. Observed box of food with ice accumulation stored under leaking condenser in WIF. CDI - PIC placed tray to intercept leak.

2-301.12 (A),(B) Wash hands for at least 20 seconds. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 10 to 15 seconds, rinse, and immediately follow the cleaning procedure with thorough hand drying method (ex. Disposable Paper Towel). -P For more information on handwashing, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training video at the following web link, https://youtu.be/BH6CLGrH10M . 2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P Observed employee wash hands, then recontaminate hands by turning off faucet with bare hands. CDI-Education provided by EHS and employee properly washed hands.

4-703.11 After cleaning, equipment, food contact surfaces, and utensils shall be sanitized using an approved method.-P 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 . Observed employee W/R/S at three comp sink. Approved sanitation process did not occur as the employee quickly dipped utensils and equipment in sanitizer compartment of 3 comp sink. Quat sanitizer instructions stated sanitizer contact time minimum is 60 seconds. CDI-Employee placed all utensils and equipment back into sanitizer for required period of time.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P 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 . Observed tomato sauce in hot holding at 88-94F. PIC stated the sauce had been warmed in the oven and placed into hot holding approximately 20 minutes prior to EHS’ temperature check. PIC stated standard procedure is to discard sauce at the end of lunch. CDI-Tomato sauce was added to items held on TPHC.

3-501.13 (A), (B), (C ) Use approved thawing methods. Pf Observed cheese sticks that PIC stated were removed from the freezer this morning and placed on sheet trays to thaw until time of cooking for each group of student lunches at 63F. CDI-Cheese sticks were placed on TPHC.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed doors open to both dumpsters. CDI-Doors were closed.

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: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation. No certified food protection manager present at the time of inspection.

2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P. Observed 2 food employees recontamination of hands after washing, by turning knobs with their bare hands. CDI - EHS intervened, educated staff on proper hand washing procedure. Food employees washed hands properly before returning to work.

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 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 Cooling Food Safely https://youtu.be/P6x8b1ZVOxU . Observed salads tightly closed after prep and put into the RIC to cool. CDI - Salad containers were opened for rapid cooling.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed food employee serving and doing food prep with hairnet or hair covering.

2-301.14 Wash hands before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single service and single use articles. -P. Observed employees come from outside and wash dishes without washing hands and employee touch clothes and change gloves to continue food handling. CDI hands washed.

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 dial thermometer used to temp thin foods (salads, chicken strips, sliced tomatoes, etc). Verification required.

REPEAT VIOLATION: 2-102.12 (A) Certified Food Protection Manager. Observed PIC with a servsafe food handler certificate. EHS recommends they get the food protection manager certificate.

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 PIC could not locate vomiting and diarrheal clean up procedures. CDI: educated the PIC and provided website where procedures could be obtained.

3-501.13 (A), (B), (C ) Use approved thawing methods. Pf. Observed sheet trays of pizza, tater tots, and broccoli left unattended and sitting out thawing waiting to be cooked; temperature was checked and some sheet trays found above 41F. Advised staff to only take out what needs to be cooked and leave the rest in the cooler until needed. CDI: items were moved into the WIC.

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

2-102.12 (A) Certified Food Protection Manager. Observed PIC with a servsafe food handler certificate. EHS recommends they get the food protection manager.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed sanitizer in the sink and in the sanitizer buckets at 0PPM. EHS tried machine and it wasn't coming out properly, EHS adjusted and the sanitizer was 100PPM by the end of inspection.

3-701.11 Discarding or Reconditioning Unsafe, Adulterated, or Contaminated Food. Observed 2 heavily dented cans in the dry goods area. PIC asked if they could use them if they got them the day of the dent. EHS explained they can only use them if they dent them themselves and they have to open it immediately. CDI-PIC marked to return cans.

4-501.11 Maintain equipment in good repair. Observed 3-comp sink slow to drain, PIC had to jiggle handle to get the water to flow.

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf Observed no QAC test strips on site. They had PH test strips and PIC said that's what the company had brought them. VR REQUIRED 11/11/2021

Observed deli meat on the counter top at 48F. Per the employees, the PIC was working with the meat (making wraps), then stopped to put up the items that the truck dropped off. CDI- Placed the meat in the cooler. Informed the PIC to handle one task at a time. Since he stopped working with the meat to work with the truck items, ensure the meat has been placed in the cooler in order to hold proper temp.

3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. -P. Observed a large pan of Taco meat in walk-in cooler that had no change in cooling temp in 15 minutes (Temp was 100 F). PIC stated that item was prepared around 10 am. CDI- reheated to 165 F, and separated into two shallow, uncovered pans to properly cool.

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 a large pan of taco meat packed into a four inch deep pan (covered) while cooling. CDI- Product was separated into two shallow, uncovered pans (after reheating) to properly cool.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed one food employee packing boxes of food without wearing a hair restraint. CDI- employee put on a hair restraint. (0 points)

4-904.11 Display and handle single-use and single-service articles to prevent contamination. Observed stacks of single-service trays that were not inverted. CDI- trays were inverted.

2-301.12. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 15 secs, rinse, and dry without recontaminating hands. -P Observed employee wash hands and cut off nozzle with bare hands. CDI- Employee was educated on proper method of handwashing. Employee rewashed hands.

5-202.12 Handwashing Sinks, Installation - PF A self-closing, slow-closing, or metering faucet shall provide a flow of water for at least 15 seconds without the need to reactivate the faucet. Observed hand sinks in girls and boys restrooms that only held for 10 seconds. VR- facility has up to ten days to improve the hold time to at least 15 seconds.

3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P Observed unwashed tomatoes, cucumbers, and oranges stored above wrapped, ready-to-eat sandwiches in reach in cooler. CDI- Items were reversed.

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 sandwiches that were tightly wrapped and placed in reach-in cooler to further chill. CDI- instructed staff to keep sandwiches unwrapped (or wrap and placed in walk-in freezer for 20 minutes) to allowed for proper cooling.

4-602.11 Equipment Food-Contact Surfaces and Utensils-Frequency - P In EQUIPMENT such as ice bins and BEVERAGE dispensing nozzles and enclosed components of EQUIPMENT such as ice makers, cooking oil storage tanks and distribution lines, BEVERAGE and syrup dispensing lines or tubes, coffee bean grinders, and water vending EQUIPMENT: (a) At a frequency specified by the manufacturer, or (b) Absent manufacturer specifications, at a frequency necessary to preclude accumulation of soil or mold. Slight mildew present on guard of ice machine. CDI

2-201.11(A) Ensure food employees understand when to report illnesses, symptoms and exposure. -P CDI-Provided emailed employee health policy and went over it with PIC

6-301.14 Post a handwash sign at each handsink. Observed no handwashing sign at staff restroom. Provided hand wash sign

4-501.11 Maintain equipment in good repair. Observed both walk-in doors need adjusting. Ice accumulating on doors.