MATTHEWS CHARTER ACADEMY

3-501.17 (A) or (B) Date mark/label all TCS foods that are ready-to-eat once opened or prepared and are to be held for more than 24 hours. -Pf. Establish a date marking system consistent with 3-501.17 (A) or (B). Additional date marking system options are found in 3-501.17 (D). 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 Date Marking Food Safely https://youtu.be/BOPsSNUajYs . 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 TURKEY sandwiches in the RI without dates. CDI. PIC Iindicated they were made yesterday and dated. 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 .

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed flies in the kitchen during inspection.

4-501.11 Maintain equipment in good repair. Observed one of the ovens in disrepair.

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 cleaning needed in the hood system.

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed employee wearing wrist watch while working with food. All other employees had no letter on while working.

4-101.19/4-202.16 Non FOOD-CONTACT SURFACES of EQUIPMENT that are exposed to splash, spillage, or other FOOD soiling or that require frequent cleaning shall be constructed of a CORROSION-RESISTANT, nonabsorbent, and SMOOTH material. NonFOOD-CONTACT SURFACES shall be free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance. Observed pine wood blocks used to keep boxes of juice off the ground. Materials used must be non absorbent and easily cleanable. Replace wooden blocks with non absorbent material or surface the wooden blocks that make them non absorbent and easily cleanable. (0.5 pts)

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. - Pf. Observed blade of can opener soiled stored as clean. Employees advised that the utensil has not been used yet and that it is regularly cleaned once a week. CDI - EHS educated and utensil thoroughly W/R/S at 3-compartment before being used for today’s prep. -1.5- For more information please visit: http://meck.co/FoodSafety 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.

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 recently prepared ham and cheese sandwiches cooling at a rate of 0F/min inside of the reach-in unit. Each product assembled and wrapped in plastic bags. Refer to temperature observation chart. CDI - EHS discussed proper cooling methods. Products placed into flat sheet pan and transferred to the walk-in freezer for rapid cooling towards < 41 F. EHS observed temperatures begin to decrease towards < 41 F after additional 15 minutes. -0.5- 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.

4-501.11 Maintain equipment in good repair. Observed door gasket of standing reach-in unit in disrepair. Clear tape placed onto gasket to keep in place. PIC states that a work order for replacement has been submitted. -0-

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 buildup of food debris on non-food contact surfaces of can opener and it’s base. CDI - Areas thoroughly cleaned during inspection. -0-

2-501.11 A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. -Pf EHS observed no written vomit and diarrheal procedure. CDI EHS gave poster for PIC to have in establishment. -.5 Points For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

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 EHS observed employee wash hands then turn off faucet with bare hands. CDI EHS educated employee on using a barrier to turn off faucet and rewashed hands. -0 Points 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 .

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 corn salsa cooling in serving line cold unit. Observed corn salsa at 56F and temperature did not change within 15 minutes. PIC stated that corn salsa was prepared from a can and a container which was initially shelf stable until open and prepared at 10am. CDI-PIC relocated corn salsa to reach in cooler to continue 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 .

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed 2 metal container of beef tacos hot holding at 74-88F as well as 2 trays of beef crumbles hot holding below 135F (refer to temperature chart). CDI-Beef tacos were placed on TPHC considering items were prepared at 10:30am and lunch ends at 12:30pm. Trays of beef crumbles were reheated to 165F. 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 .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed nacho cheese sauce prepped in containers and cold holding on a rolling cart at 74F. PIC stated cheese sauce gets heated and is intended to be served cold. Per serving instructions that facility is referring to the instructions state to heat cheese sauce then allow to cool and hold at 4oF or below in the serving line. CDI-PIC placed items in reach in cooler to quickly chill items below 70F and then placed items on TPHC considering items were prepared at 10:30am and lunch ends at 12:30pm. 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 .

4-601.11(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 buildup of food debris in bottom of 2 door reach in cooler.

REPEAT 6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee drink being stored above facility food in 2 door reach in cooler.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P. Observed metal pans being sanitized in 3 compartment sink at 0ppm quat. PIC stated sanitizer was not mixed with the water this morning. CDI: Sanitizer was added to 3 comp sink, and metal pans were re-sanitized. For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg and How to Test Sanitizer https://youtu.be/y0SjmnabFaY

3-501.15 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 cut lettuce cooling at a rate of 0F/min with Saran Wrap covering metal pan. CDI: EHS and PIC discussed proper cooling methods and Saran Wrap was removed. 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 .

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee clothing being stored on top of single service items.

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

5-203.11(A)/5-204.11 Establishment is required to maintain the required number of hand washing sinks required by Law and for convenient use by employees in areas required by the NC Food Code. - Pf observed service line hand sink blocked and inconvenient to employee hand washing. CDI. Line to be moved to allow access

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. For more information please visit: http://meck.co/FoodSafety 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 can opener soiled. CDI removed to clean

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 .observed three pans of corn dogs hot held above 135° and one pan hot held at 129°. CDI reheated 182°

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 corn and beans stored off temperature control. CDI placed on tphc

3-304.12 (B) In-use utensils for food that is not TCS must be stored with their handles above the top of the food within containers or equipment that can be closed.observe thermometer stored in water.