BRIARWOOD ACADEMY

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed a few flying insects in lunch room area flying around the milk chest.

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed 1 pan on bottom shelf of rack for clean dishes with accumulation of debris/dust on the outside of the pan. No other pans were stacked on top of it. Observed 1 hanging spoon with food debris on handle portion of utensil being stored as clean. CDI - Both items were placed in dish to one w/r/s. Observed ice build up on floor, ceiling and walls of WIF. Clean with more frequency and have unit looked at.

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 wall and ceiling above dishwashing machine has visible evidence of leaking in the area.

7-204.11 Provide sanitizer at correct concentrations, diluting as required.-P Observed the sanitizer at the 3-compartment sink around 500 ppm of quat. PIC diluted the sanitizer and it is now between 200-400 ppm.

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 in clam shells that were prepared this morning cooling in the glass front reach in cooler above 41F. CDI EHS educated PIC on cooling and employee put salads in the WIC with clam shells open to cool down 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 .

4-903.11(C ) Single Service and Single Use items shall be kept in the original protective package or stored using other means that protect the item until used. Observed single serve trays pre stacked on top of the steam tables with food contact sided unprotected. CDI PIC inverted trays.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed Quat sanitizer at the 3 comp sink above 400 ppm. CDI PIC added water bringing sanitizer between 200-400 ppm QUat. 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

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 dish machine thermometer does not turn on. VR needed 6-7-24

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Hamburgers in hot holding unit measured 118-130F. TCS foods in hot holding shall measure at least 135F. CDI - Hamburgers were prepared at 9:45AM so PIC added them to TPHC board and will use them all or discard them by 1:45PM. 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 .

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Ice observed in 1 hand washing sink. Hand washing sinks shall be used for hand washing and no other purpose. CDI - PIC educated on hand washing sink use. 0 pts.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf No date labels on pizza sauce, corn dog nuggets, and cheese dippers that were left from last Friday. TCS ready-to-eat foods must be labeled with date, and discarded within 7 days of preparation/opening commercial package. CDI - PIC placed date labels on 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 .

4-501.11 Maintain equipment in good repair. Observed dish machine in disrepair. PIC had stopped the machine and put in the work order. Dishes are washed in the 3 comp sink. Repeat

5-205.15 Maintain a plumbing system in good repair. Observed water leaks from under the dish power washing area. The previous leaks were repaired and the new leaks started. Needs to be repaired. Repeat.

4-502.11(A) Maintain utensils in good repair. Observed dish machine in disrepair. PIC had stopped use of dish machine and put in work order. Dishes are currently cleaned in the 3 comp sink.

5-205.15 Maintain a plumbing system in good repair. Observed water leaks from under the dish power washing area. Needs to be repaired.

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 no written procedure for responding to a vomit and diarrheal clean up plan. CDI. Provided PIC with one.

5-501.114 Drains in dumpsters and waste containers shall have drain plugs in place. Observed one of the dumpsters missing a drain plug. CDI. PIC provided one.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf. Observed paper towels missing from handsink next to slicer. CDI: paper towels provided.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed one milk box holding milk at 45F. According to cafeteria manager door to box had been left open for late students. Outside thermostat reading > 50F. CDI: milk taken out of box and transferred to WIC. Maintenance was notified and facility will use other milk box until repaired.

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 on date marking please visit: http://meck.co/FoodSafety. Observed pans of cheese pizza and a metal pan of corn that were prepared yesterday in WIC without a date. CDI: properly dated.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed handsinks without hand towels. CDI- added hand towels to hand sinks.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed dried food debris on can opener blade. CDI by wash, rinse, sanitize.

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 Observed food items on TPHC with no recording of time (no TPHC board). Written procedures not provided. CDI- TPHC will be recorded on log sheet until TPHC board is obtained.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed multiple wet wiping cloths stored outside sani buckets.

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