SOUTHWEST CHARLOTTE STEM ACADEMY CAFE

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wiping cloths in a QUAT solution at 0ppm. -CDI- Solution was replaced with new sanitizer. (0.5 pts)

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 heavy accumulation of grime on the gaskets of some of the cold holding units. Increase cleaning frequency. REPEAT*** (0.5 pts)

2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF Observed no signed employee health policies on site during inspection. PIC was knowledgeable about illnesses, symptoms, exclusion, and restriction. -CDI- EHS provided copy of employee health policy agreement. (0 pts) For more information on employee health policy, please visit: www.mecknc.gov/foodsafety

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed accumulation of debris/residue on the blade of a can opener. Increase cleaning frequency. Due to severity, points not taken. Verification not required. (0 pts) 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 .

4-601.11(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 heavy accumulation of grime on the gaskets of some of the cold holding units. Increase cleaning frequency. (0.5 pts)

5-202.14 Prevent backflow or back siphonage prevention devices installed shall meet American Society of Sanitary Engineering standards. -P Observed nozzle attached to hose while under continuous pressure. -CDI- water was turned off and pressure was released. REPEAT*** (1 pt)

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 coleslaw cooling in closed plastic containers. Vent the lids of the containers to allow the cold air to properly cool the TCS food items down to 41F or below. (0.5 pts) 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 .

5-202.13 An air gap between the water supply and flood level rim shall be at least twice the diameter of the water supply inlet and not less than 1 inch.-P Observed drainage pipes leading directly inside the drain for the 3 compartment sink. -CDI- PIC stated that they will have someone come and have that fixed by tomorrow. 5-202.14 Prevent backflow or back siphonage prevention devices installed shall meet American Society of Sanitary Engineering standards. -P Observed nozzle attached to a hose while under continuous pressure. -CDI- Water was turned off and the pressure was released. (1 pt)

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P - Observed 5 trays of mac and cheese stored in the hotbox at temperatures between 105-124F. PIC stated that she cooks the pasta and then adds the sauce after pasta is cooked and placed into trays. Sauce added is room temperature, which cools the noodles down. CDI - PIC placed all 5 trays back into the oven to be 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 .

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 the facility using TPHC for the yogurt bags available at the service line for the children to grab with no written procedure on site or time stamps. PIC stated they discard any of the bags that have not been used and only put them into the service line refrigerated well at the beginning of lunch service at 10:40am. Lunch is only 2 hours long, ending at 12:45pm. REPEAT. CDI - PIC time stamped current yogurt bags at the service line for today. EHS provided and filled out TPHC document with PIC at the time of the inspection. TPHC procedure template may be found at: www.mecknc.gov/foodsafety

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. - Observed stacks of metal insert containers and metal sheet pans stored as clean and wet nested on racks throughout the kitchen.

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 the gaskets to the glass 2 door RIC, adjacent the RIFs, to have an accumulation of grime.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed several metal containers stored as clean with sticker residue, and table top can opener with food debris on blade. CDI- PIC moves items to be rewashed. (-0) See comments for dissolvable label guidance.

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 no written procedures for TPHC though all fully prepped and RTE line items are discarded following lunch service each day, which lasts no more than 4 hours. EHS determined the facility is using TPHC and advises the PIC that written produces must be kept onsite. EHS provides temporary procedures and attaches template for PIC to print and fill out. (-1.5) TPHC Procedure Template: https://mecknc.widen.net/s/pvtc855zds/tphc-template-english

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P - Observed chicken nuggets holding at 98F and 115F in hot holding cabinets. PIC contacted maintenance to service equipment. CDI- chicken reheated to 180F. 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 .

4-101.11 (A) - (E ) Food contact surfaces shall be (A) Safe P, (B) Durable, Corrosion-Resistant, (C ) sufficient in weight and thickness to withstand repeated washing (D) Smooth and easily cleanable, and (E) Resistant to damage. Observed left side of the 3 comp sink with rust present and welded seam not smooth to the touch. Have sink repaired to remove rust and smooth seams. - 1 - REPEAT

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 plan. CDI (corrected during Inspection) Vomiting/diarrhea plan emailed to operator.

7-204.11 Provide sanitizer at correct concentrations, diluting as required.-P Observed quart sanitizer above 400 ppm at the 3 comp sink. CDI by diluting the sanitizer to 200 ppm by adding water. Sanitizer packets say to mix with 17 gallons of water per packet. The sink bowl is approximately 36 gallons filled to the top. So if you fill the bowl half way and use half the packet, you will be closer to the correct strength. Use test strips to check.

4-101.11 (A) - (E ) Food contact surfaces shall be (A) Safe P, (B) Durable, Corrosion-Resistant, (C ) sufficient in weight and thickness to withstand repeated washing (D) Smooth and easily cleanable, and (E) Resistant to damage. Observed left side of the 3 comp sink with rust present and welded seam not smooth to the touch. Have sink repaired to remove rust and smooth seams.