QUEENS GRANT COMMUNITY SCHOOL LR

4-501.11 Maintain equipment in good repair. Observed facilities WIF down. Facility has a work order placed for the WIF and has adjusted their operation for the time being to not receive frozen foods. Facility is also currently doing no cooling of hot foods. If hot foods are cooked, the foods are discarded at the end of HH. EHS notes that the WIF is an integral part of the facilities operation, and it is priority that this piece of equipment is repaired and or replaced as soon as possible. EHS left contact information and told PIC to reach out once the equipment is fixed. EHS will follow up to ensure repairs are done in a timely manner.

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 Shredded Mozzarella Cheese date marked for 4/15-4/30. PIC stated that the facility dates foods for the day in which they were received. EHS stated to PIC that RTE foods are subject to 7-day date marking once the package is opened. Once the date is past the 7 day window, the food shall be discarded. -CDI- The mozzarella cheese was voluntarily discarded. 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

6-101.11/6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Floors shall be non-absorbent in areas subject to moisture. Observed chips and cracks on the floor beneath the 3-comp sink. This area is subject to moisture and needs to be smooth, easily cleanable, and non-absorbent. Ensure that floor cracks and chips are sealed and made smooth and easily cleanable.

4-903.11(C ) Single Service and Single Use items shall be kept in the original protective package or stored using other means that protect the item until used. Observed single service trays stored in the back utility room unprotected and with the food contact side facing upward. CDI EHS educated PIC on keeping trays in plastic when in the utility room. PIC inverted trays and discarded the tray on the top.

6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed one ceiling tiles open. PIC stated that they recently had some work done and they are waiting for them to return.

3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. Observed two boxes of unwashed carrots stored above cooked veggies and yogurt cups in the reach-in cooler. CDI: PIC corrected storage order to prevent contamination. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed a couple metal pans stacked wet and stored on the clean dish speed rack. CDI: Pans were separated to allow proper air-drying.

2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. - P. Observed compliance with expection to one food employee who washed hands and recontaminated them when turning off power supply before resuming food prep. CDI - Employee coached and hands washed. -0-

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. - Pf. Observed dried food debris on blade of can opener. PIC advised that it is cleaned 3x daily and after each use. PIC also acknowledged that the equipment had not been used for today’s food prep. CDI - Can opener transferred to 3-compartment sink to be washed, rinsed and sanitized. -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.

REPEAT VIOLATION: 3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. - P. Observed no date marking on chicken wings. PIC advised that the food was from 9/6/24 and meant to be discarded same day. CDI - Product voluntarily discarded. -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 Date Marking Food Safely https://youtu.be/BOPsSNUajYs.

REPEAT VIOLATION: 3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. - P. Observed pepperoni incorrectly dated from 3/15/24. PIC advised that the food was date marked in error. CDI - PIC date marked pepperoni according to first use date of 4/15/24. No deduction of points due to improvement noted from previous inspection. -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 Date Marking Food Safely https://youtu.be/BOPsSNUajYs.

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 chicken wraps cooling in sealed plastic bags between 50-61 degrees F in the reach-in unit. 2 degree change in temperature observed after 20 minutes. Cooling method inefficient according to cooling parameters. CDI - Foods removed to WIF to cool. -0.5- 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 Cooling Food Safely https://youtu.be/P6x8b1ZVOxU.

4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods. - Pf. Observed dial thermometer but not a thin probe thermometer available. VR is required. -0.5-

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 (1) dented can of baked beans stored with intact canned goods at can rack. CDI - Dented can removed for disposal. -0-

4-501.18 Maintain wash, rinse, and sanitize solutions clean. Observed food debris inside in-use sanitizer at the 3-compartment sink. CDI - Sanitizer discarded and area cleaned for compliance. -0.5-

5-501.16 (C) Provide waste bins in required areas including at handwash sinks. Observed no trash can available for kitchen hand washing station. CDI - Trash can provided by PIC. -0-

REPEAT VIOLATION: 6-303.11 Provide required lighting intensity. Observed no visibility inside of the walk-in freezer due to a non-functional light bulb. Repair. REPEAT VIOLATION: 6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee jackets and purses stored with shelf stable goods on shelving unit. REPEAT VIOLATION: 6-403.11 (A) Areas designated for employees to eat and drink, shall be located so that food, equipment, linens, single service/use items are protected from contamination. Observed personal beverages and food stored with and above retail goods on shelving unit and inside of reach-in unit. -0.5-

2-301.14 (F) Wash hands during food preparation, as often as necessary to remove soil and contamination, and to prevent cross contamination when changing tasks. - P. Observed food employee washing apples with gloved hands, discard gloves and proceed to handle clean dishes with out washing their hands when changing tasks. CDI - Employee educated and washed hands. 2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. - P. Observed same food employee instructed to wash hands, recontaminate them when turning off power supply. CDI - Employee coached and hands washed.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41 F or less. - P. Observed cheese sauce at 81 F inside of the reach-in unit. PIC advised that the temperature was high due to thawing it in hot water at the prep sink prior to EHS arrival. CDI - Product transferred to WIF to cool down. -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 Safe Food Temperatures https://youtu.be/tXP09IK-1TQ.

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. - P. Observed multiple TCS date mark applicable foods such as: Shredded mozzarella cheese, salsa and open packages of hard boiled eggs with no date mark. CDI - All foods voluntarily discarded by PIC. -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 Date Marking Food Safely https://youtu.be/BOPsSNUajYs.

4-903.11(A)(C) Store single-use and single-service articles 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 several boxes containing suffle cups and lids stored directly on the floor in back storage room. CDI - Items transferred on to utility carts. -0-

6-303.11 Provide required lighting intensity. Observed no visibility inside of the walk-in freezer due to a non-functional light bulb. Repair. 6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee cell phone stored with shelf stable sauces on shelving unit. 6-403.11 (A)Areas designated for employees to eat and drink, shall be located so that food, equipment, linens, single service/use items are protected from contamination. Observed personal beverages and foods stored with and above retail goods on shelving unit and inside of reach-in unit. -0-

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. observed hand sink inaccessible Full of unrelated items. CDI cleared

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 chef salad cooling in closed clam shells at 59-76 f. CDI removed to WIF to cool 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 .

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed tortilla shells stored with hand towels at hand sink. CDI removed

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf. Pic unable to locate test strips. Vr