REA FARMS K-8 SCHOOL LUNCHROOM

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed one chicken sausage sausage hot holding below 135F. CDI - PIC voluntarily discarded sandwich. -0-

4-501.110. Maintain the wash solution temperature in mechanical warewashing equipment used to sanitize in accordance with the NC Food Code.- Pf Observed high temperature dish machine unable to reach 160F during inspection. Temperatures varied from 155.3-159.8 on both facility dish thermometer and EHS dish puck. EHS will return within 10 days to verify dish machine consistently reaches 160F. PIC will utilize 3 compartment sink until maintenance comes to diagnose and fix temperature. 10 DAY VR -0.5-

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed one door open on the recycling dumpster. CDI - PIC closed door before returning into facility.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf -Observed no paper towel at handsink in bathroom for lunchroom staff. -CDI- PIC provided paper towels.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P -Observed cheese dippers on the hot line below 135F. -CDI- PIC reheated cheese dippers to 166F. 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(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 start/discard time not listed on the TPHC board for food (yogurt bags). -CDI- PIC verified when TPHC food was removed from temperature control and properly added the start/discard time.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. -Observed wiping cloth in 100 ppm quat sanitizer solution (must be between 200-400ppm quat). -CDI- PIC remade sanitizer solution to 300ppm quat.

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 Caesar salads cooling in plastic single-service containers with lids tightly closed, in reach-in cooler. Walk-in coolers are most efficient at cooling. To maximize cooling rates, food should be uncovered. -CDI- PIC moved Caesar salad to walk-in freezer for rapid cooling. By end of inspection, EHS observed salads reach 41F. 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 .

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. -Observed boxes of food stored on the floor in the walk-in freezer. Ensure all food is stored at least 6 inches above the floor.

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. 4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed sanitizer at three compartment sink below 100ppm quat during inspection. CDI - PIC refilled sanitizer compartment with sanitizer at proper concentration. Observed dish machine unable to achieve a maximum temperature of 160F or up during inspection. Machine was drained, refilled, and still unable to achieve 160F or above. Maintenance contacted during inspection. Facility already utilizes single use items for student service. All kitchen utensils and equipment can be washed and rinsed in dish machine, then sanitized in three compartment sink, or w/r/s fully in three compartment sink. 72 hour VR required. Repeat. 3 pts. 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 . 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

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed onions rings and cooked broccoli on hot line hosting below 135F during inspection. CDI - Broccoli reheated to 179F. Onion rings voluntarily discarded. 0 pts. 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 .

5-205.15 Maintain a plumbing system in good repair. Observed plumbing for three compartment sink draining onto the floor during inspection. Ensure all plumbing fixtures properly drain. 0 pts.

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 high temperature dish machine only able to achieve a maximum temperature of 155F on EHS Min/Max thermometer. Machine had been running for at least 5 minutes, and was tested numerous times. CDI - Facility already serves all items with single use utensils and will continue to do so. All other kitchen equipment will be sanitized in three compartment sink. PIC contacted maintenance during inspection. EHS will follow up on 1/22/25. 1.5 pts. 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 .

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wiping cloths being stored in solution of 50ppm quat during inspection. CDI - PIC changed buckets to solution with at least 100ppm quat. Repeat. 0.5 pts.

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 PIC touch cooked RTE potato with bare hand during inspection. CDI - PIC discarded potato. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training video at the following web link: Handwashing and No Barehand Contact https://youtu.be/BH6CLGrH10M

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed PIC fill up bucket of water and ice to calibrate thermometer with using a handsink during inspection. CDI - EHS reminded PIC that handsinks shall only be used for handwashing.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed cooked broccoli, cheese sauce, and marinara sauce sitting in steamers that were not currently on with the doors left ajar, all maintaining less than 135F at 11:05am. PIC stated they had been there since 10:45am. CDI - PIC reheated all foods to 165F or higher before moving to hot cabinet. 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(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 yogurt bags, salsa, and cut lettuce and tomato packs being held on TPHC with no indicator of the time they were removed from temperature control or when they must be discarded by. CDI - PIC was able to verify the time they were removed from temperature control and recorded on the TPHC white board.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wiping cloths being stored in sanitizer with concentration below 50ppm quat. CDI - PIC changed sanitizer.

4-501.11 Maintain equipment in good repair. Observed mechanical dish machine broken and not being used during inspection. PIC stated it has been broken since May and there is already a maintenance request in for it. Students are currently using disposable trays and utensils until unit can be repaired.

4-501.11 Maintain equipment in good repair. Observed steamer is broken. PIC stated that he has put in several requests for it to be repaired and multiple technicians have attempted to repair it but it is still not functional. Repair or replace equipment.

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 high temp thermometer is not functional. VERIFICATION REQUIRED

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

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 cans on shelving with other cans for facility use. CDI: PIC voluntarily discarded items.

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed water hose being stored in front hand sink furthest from serving line. CDI: Water hose was removed.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wiping cloths being held in 50ppm quat. CDI: Buckets were changed, new concentration is 200ppm.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf 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 . Observed a container of cheese sticks in RIC without a date mark. CDI: PIC stated cheese sticks were thawed yesterday and placed in RIC. PIC date marked item.

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Observed hand sink in prep area with access blocked by a prep table, portable cooler, trash can and hand cart. CDI: PIC moved cart to allow access for employees.

3-403.11 (C), (D) Reheat commercially processed, ready-to-eat food to 135F within 2 hours if food is to be hot held until service. -P Corn on serving line measured 45-135F. TCS foods shall be reheated to at least 135F within 2 hours prior to hot holding (for commercially processed ready-to-eat foods). CDI - Corn moved back to steamer and reheated to above 165F. 0 pts.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -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 . 2 pans of cheese sauce measured 110-118F on serving line steam table. TCS foods in hot holding shall measure at least 135F. CDI - Cheese sauce placed on TPHC and will be discarded within 4 hours. 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 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 Date Marking Food Safely https://youtu.be/BOPsSNUajYs . Cut cantelope from yesterday was not labeled with date. TCS ready-to-eat foods must be date marked. CDI - PIC dated pan. 0 pts.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -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 . Hamburgers in hot holding cabinet measured 105-120F. TCS foods must be at least 135F in hot holding. CDI - Hamburgers put on temporary TPHC and will be discarded after the last lunch period. PIC given TPHC form to use for TCS foods that don't hold temperature well.

4-501.112(A)(2) Provide a minimum of 180F rinse water for sanitization when using the dish machine. -Pf Dish machine final rinse only reaching 155F on EHS thermometer. The plate temperature must reach at least 160F to adequately sanitize the dishes. VR - Verification required within 3 days that establishment has repaired dish machine. Use 3-compartment sink to wash, rinse and sanitize until the dish machine is repaired.

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 Establishment has no method of testing high temp dish machine. CDI - Manager educated. Next inspections this violation will result in points deducted. 0 pts.

3-501.15 Cooling Methods - PF - Sandwiches with deli meats and cheese measured 47-64F in 2 upright cooler and had been cooling since 10AM. TCS foods shall be cooled to 41F before placing into holding equipment. Use walk-in cooler or freezer to cool TCS foods. CDI - Sandwiches placed on TPHC board as they will be served within 3 hours of preparation.

3-304.14 Wiping Cloths, Use Limitation - C - Wiping cloth buckets measured less than 150 ppm on test strip. Wiping cloths shall be stored in sanitizer solution at appropriate concentration when in between uses (150-400 ppm for quat).

6-404.11 Segregation and Location-Distressed Merchandise - PF Observed dented can of baked beans stored mixed with in use inventory in dry storage room. CDI - PIC assigned and labeled a separate area of shelving as designated area for return merchandise and relocated dented can to that space.

3-304.12 In-Use Utensils, Between-Use Storage - C. Observed both bulk ice scoops stored laying on top of ice machine in direct contact with unclean surface of machine. PIC noted that the scoops fall out of holster inside bulk machine. Pan provided on top of machine for scoop storage not used.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee keys laying inside of utensil drawer touching clean utensils stored inside. Designate a location for the storage of employee items which is away from food or food contact items.

3-307.11 Miscellaneous Sources of Contamination - C Observed raw proteins(whole turkeys) and some lettuce stored in upright refrigerator labled as breakfast cooler. PIC stated these are personal food items being slacked out. This unit contains no raw proteins on a regular basis and CMS typically doesnt allow raw proteins. CDI-labeled as employee food only and instructed to clean thoroughly and .

4-501.11 Maintain equipment in good repair. Observed dishwasher took 6-7 runs before hitting 160F. This may be due to lack of use during pandemic conditions. CDI- PIC called and tech on way to ensure its working properly