WEST CHARLOTTE HIGH SCHOOL LUNCHROOM

3-101.11 Food shall be safe for consumption, unadulterated and honestly presented. -P Observed open box of uncut highly adulterated cucumbers located in top shelf in WIC. CDI - PIC voluntarily discarded entire box.

4-402.11 Fixed equipment shall be spaced to allow access for cleaning around the equipment or sealed to adjoining equipment or walls. Observed hand washing sink #1 no longer sealed to wall and allowing for proper cleaning behind hand washing sink. PIC placed work order.

6-301.11 Provide soap for handwashing at each handsink. -Pf Observed hand washing sink #3 and employee bathroom without any form of hand washing soap. CDI - PIC instructed employee to refill both empty soap dispensers at hand washing sink #3 and employee bathroom.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed three hotel pan of cooked burger patties hot holding in hot holding cabinet below 135.F See Temp Chart. CDI - PIC stated food was placed into hot holding cabinet approxmetly 1-hr ago. PIC reheated all three hotel pans of burger patties above 165F and place back into hot holding 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 .

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed three quaternary sanitizer buckets with wiping cloths below 50PPM. PIC's and EHS's test strips were used to confirm sanitizer solution to be below 50PPM. CDI - PIC educated staff and discarded solution and wiping cloths and obtain quaternary sanitizer from 3-comp-sink which had a concentration of 300PPM.

7-204.11 Provide sanitizer at correct concentrations, diluting as required.-P Observed quaternary sanitizer at the 3-comp-sink while active manual wear washing was taking place. Concentration of the sanitizer solution was above 400PPM. CDI - PIC was able to dilute the concentration to approximately 200PPM.

4-501.11 Maintain equipment in good repair. Observed stored clean two manual can opener stainless steel bar rusted all around. CDI - PIC voluntarily discarded both of them and explain they had brand new pieces of equipment.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed in-use wiping cloths with quat-sanitizer solution measuring under 50PPM. CDI - PIC discarded solution and remade sanitizer measuring above 150PPM

5-501.110 Keep waste stored in receptacles so waste is inaccessible to insects and rodents. Observed enclosed dumpster area with many items stored outside of receptacles, for example wood, broken tv, broken glasses, and garbage.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed opened dumpsters in the back of the facility during inspection. 5-501.114 Drains in dumpsters and waste containers shall have drain plugs in place. Observed no drain plugs at the dumpsters in the back.

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 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 . Observed employee wash hands, turn faucet off with bare hands, and then dry hands. No barrier between clean hands and dirty faucet, so hands were recontaminated. CDI-EHS explained the process of proper hand washing and employee correctly rewashed hands.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. 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 . Observed large table prep can opener with visible food debris. The can opener had not been used today. CDI-PIC moved can opener to dish area to be W/R/S.

3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Observed unlabeled container containing a white substance. PIC stated it was sugar for employee coffee. CDI-PIC added label to working container.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed sani bucket at 50ppm. EHS instructed PIC to increase concentration of sanitizer in buckets.

5-501.16 (C )Provide waste bins in required areas including at handwash sinks. Observed no waste bin in dishwashing room where a hand sink is located.

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 cooked burgers and potatoes holding in hot boxes at temperatures between 108F and 122F. CDI - Items were reheated to 165F and returned to hot boxes. Hot boxes were registering temperatures of 165F and higher but maintaining food at temperatures below 135F. PIC has been advised to perform frequent temperature checks of equipment and of food in hot boxes to confirm food is being held at 135F or above and to revise food handling procedures to reduce the time hot food is being processed on prep tables. -1.5 points-