LINCOLN HEIGHTS MONTESSORI SCHOOL LR

5-202.12 Provide at least 100F water at handsinks. Observed hand sink near the ice machine (82F) and the hand sink near the prep sink (78F) not reaching at least 100F.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wiping cloth stored in QUAT sanitizer bucket at service line below 200 PPM. Sanitizer bucket remade at the proper concentration.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed the hand sink on the serving line with no papertowel. CDI - Paper towel added to sink.

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 dented cans stored with cans for service. CDI - Dented cans were voluntarily discarded.

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed PIC fill cup at hand sink. CDI - Employee dumped cup and filled at the nearest prep sink.

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 spray bottle containing oil with no labels. CDI - Spray bottle was labeled.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. - Observed the QUAT sanitizer solution in both wiping cloth buckets to be at 50ppm. REPEAT. No escalation in points due to no increase in severity. CDI - PIC changed sanitizer solution. Observed at 100-200ppm.

5-202.12 Provide at least 100F water at handsinks. Observed 3 of 4 hand sinks not reaching 100F. Observed at 95F, 95F, and 91F.

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 oil in unlabeled spray bottle. CDI - Bottle removed from service. Per PIC warehouse was out and spray bottle had to be made.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wet wiping cloths stored inside QUAT sanitizer buckets below 200 PPM, sanitizer bucket observed at approximately 50 PPM. CDI - Sanitizer buckets were replaced at proper strength.

4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. *Observed - Ice machine with slight pink build up.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P- *Observed several Italian Hoagie above 41F (see temp chart). *CDI - PIC voluntarily discarded items 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 .

3-501.15 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 hash browns cooling in walk in cooler double wrapped in plastic. Cool rate 33 hr. Observed to barely make the minimum cooling rate. CDI pic to unwrap 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 . Observed

4-903.12 Do not store cleaned equipment, utensils, linen in toilet rooms; garbage rooms; mechanical rooms; under sewer lines; under open stairwells; or under other sources of contamination. 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 contact with wall and electrical cord to fan. CDI to be removed