MALLARD CREEK STEM ACADEMY CAFE

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed diced chicken HH below 135F in hot box. CDI - PIC reheated to 165F. 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 .

7-204.11 Provide sanitizer at correct concentrations, diluting as required.-P Observed sanitizer in 3 comp sink above 400ppm. CDI - PIC diluted concentration to 200ppm.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employees bags, and personal belongings stored on clean dishes and on food in dry storage. CDI - PIC moved to prevent contamination.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed several hamburgers and cheese burgers HH below 135 sitting on top of HH unit and in HB2. CDI - PIC reheated to 165 and put back on HH line. 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 Observed several chicken, pepperoni, cheese sandwiches cold, holding on top of cold holding unit above 41. CDI - PIC move to RIC for rapid cooling. 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 .

7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P Observed bleach stored above single use trays in office. CDI - PIC moved bleach to prevent contamination.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed flys through out kitchen and preparation arias. Increase pest control.

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 three dented cans, stored with cans for service. CDI - PIC voluntarily discarded.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed box food on floor in the office. CDI- Removed.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed a few dishes with debris. CDI.. Moved items to 3 comp sink. 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 .

4-903.11 (A) Store cleaned equipment, utensils, linens in a clean, dry location; where they are not exposed to splash, dust, or other contamination; and at least 6 inches above the floor. Observed clean utensils stored in bin with debris

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed milk at 42F. Per PIC milk has been in milk cooler since 6am. Milk was voluntarily 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 .

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils.Observed food employee without hair restraints

4-903.11(A)(C) Store single-use and single-service articles in a clean, dry location; where they are not exposed to splash, dust, or other contamination; and at least 6 inches above the floor. Observed cups and containers stored on floor in dry storage area.

6-403.11 (A)Areas designated for employees to eat and drink, shall be located so that food, equipment, linens, single service/use items are protected from contamination. Observed several employee cups and bottles stored over food and on top of food.

5-202.12(C) A self-closing, slow-closing, or metering faucet shall provide a flow of water continuously for at least 15 seconds. Observed employee restroom hand sink unable to produce continuously flowing water.

6-501.19 Closing toilet room doors. Observed no self-closure on employee restroom door.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed burgers being held below 135F in warmer. CDI: Education provided and PIC placed product on TPHC.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed sliced tomatoes and shredded lettuce being held above 41F in 2-door cooler and on service line. Product prepared today between 10am-11am. CDI: Education provided and PIC placed product on TPHC. REPEAT VIOLATION.

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 not in compliance yet CDI handout given

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -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 . Observed milk cold holding at 44 F. VR