ESPERANZA ACADEMY ELEMENTARY LUNCHROOM

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed 5x buckets holding wiping cloths in low quat sanitizer concentrations. CDI - PIC discarded solutions and replenished with new measuring at 200 P.P.M. -0.5-

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed fly flying around in prep area.

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 large ice clumps on floor of WIF. Speaking with PIC, believe it is not from a malfunctioning of the fan in WIF but from door being opened today for a delivery.

6-301.14 Post a handwash sign at each handsink. Observed hand sinks without hand washing signage. CDI - EHS provided hand washing guidance to faciilty. -0-

REPEAT VIOLATION: 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. - Pf. Observed visible food debris on blade of can opener stored as clean. Per PIC, can opener is to be washed after each use. PIC confirmed that the utensil was not used for today’s services. CDI - Utensil relocated to dish pit to be W/R/S. No escalation of points due to improvement observed. -0- 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.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41 F or less. - P. Observed 3 trays of lettuce/tomatoes/pickle gourmet boxes with temperatures registering between 49-53 F in reach-in unit. CDI - PIC transferred foods to the walk-in freezer to rapidly cool down. -1.5- 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.

3-501.15 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 watermelon cups and lettuce/tomato/pickle (LTP) cooling at a rate of 1F/min inside of the reach-in unit. Refer to temperature observation chart. Foods inefficiently cooling in lidded and in closed clamshell containers. CDI - PIC educated and instructed employee to transfer products to the walk-in freezer for rapid cooling towards < 41 F. EHS observed product temperatures registering between 35-39 F after 20 minutes. -0- 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.

4-601.11(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 ice accumulation spreading along door frame/gasket of walk-in freezer. Thaw/clean. -0-

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 ice accumulation on inner walls and spreading onto flooring at entrance of walk-in freezer unit. Thaw/clean. -0-

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use - Pf. Observed utility cart blocking hand washing sink. CDI - Obstruction removed by food employee. -0-

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. - P. Observed boxes of unwashed tomatoes stored directly over water bottles in the walk-in cooler. CDI - Storage order corrected for compliance. -0- For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. - Pf. Observed visible food debris on blade of can opener and spoon stored as clean. CDI - Utensils relocated to dish pit to be W/R/S. -0- 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 .

3-501.16(A)(1) Maintain TCS foods in hot holding at 135 F or above. - P. Observed multiple trays of commercially made hot dogs hot holding at temperatures < 135 degrees F. According to PIC, items had been placed into hot holding prior to EHS arrival. CDI - Items removed and reheated > 135 degrees F. -1.5- 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.

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed one food employee wearing a wrist watch while preparing foods. -0-

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed door to recycling bin left open. CDI - Door closed. -0-

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. - P. Observed 3-compartment sink quat sanitizer concentration of 50 P.P.M. No active dish washing observed during inspection. CDI - PIC added additional sanitizer resulting in adequate concentration of 200 P.P.M. -0- 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.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed several buckets holding wiping cloths in sanitizer concentrations of < 50 P.P.M. Quat. CDI - PIC discarded solutions and replenished with new measuring at 200 P.P.M. -0.5-

5-501.114 Drains in dumpsters and waste containers shall have drain plugs in place. Observed 2x dumpster receptacles missing their drain plugs. -0-