AMERICAN LEADERSHIP ACADEMY WARMING KITCHEN

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed spoon in basin of handsink. CDI spoon removed.

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 heavy ice build up on shelves and floor of WIF. PIC stated it is salted for repair this summer.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed doors open on both dumpsters. 5-501.115 Discard items and litter stored in the waste areas and enclosures as they are not necessary to operation and maintenance. Observed refuse and trash outside dumpster in enclosed dumpster area. Clean with more frequency.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed Sink and Surface sanitizer at the 3 comp sink at 0ppm. Facility will have dispenser checked this Wednesday and they will use chlorine until it is repaired. Also observed sanitizer bucket at 0ppm. VR needed 12-11-25 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

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed 2 pans of taco meat in the warmer below 135F. PIC stated that it was reheated within the last hour. CDI PIC reheated taco meat to 170F in the oven. 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 .

7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P Observed a sanitizer bucket stored on bottom shelf of prep table with food and single use items. CDI PIC moved sanitizer bucket.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed boxes of food directly on the floor in the WIF.

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. -Observed no certified food protection manager on premises during inspection. For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. -Observed employee bag stored on top of customer food underneath prep table.

2-401.11 (B) Closed beverage containers may be used if the container is handled to prevent contamination of the employee's hands, the container, and exposed food; clean equipment, utensils and linens; and unwrapped single-service and single-use articles. Observed drink stored above food prep area and clean utensils. Remove.

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Observed roller cart in front of handwashing sink. CDI- Cart removed and relocated to another place.