ALLENBROOK ELEMENTARY

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 ice build up on floors and A/C unit in WIF. PIC will not store any food underneath A/C unit. PIC will place work order. 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 metal floors panels in WIC not secure to floor. Floor buckle when walking on. PIC will place work order.

3-101.11 Food shall be safe for consumption, unadulterated and honestly presented. -P Observed three boxs of adulterated uncut tomatoes, uncut cucumbers and uncut oranges in WIC. CDI - PIC voluntarily discarded three boxes

6-501.112 Remove dead or trapped birds, insects, rodents, and other pests. Observed a couple of dead insects by washing machine and 2-comp-sink. CDI - PIC swept up insects.

5-202.13 An air gap between the water supply and flood level rim shall be at least twice the diameter of the water supply inlet and not less than 1 inch.-P Observed ice machine pvc pipe going into floor sink with no air gap. PIC placed workorder with TWC. 5-202.13 An air gap between the water supply and flood level rim shall be at least twice the diameter of the water supply inlet and not less than 1 inch.-P Observed 3-comp-sink copper/brass pipe inside floor sink with no air gap. PIC placed workorder with school maintenance team.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed in-use sanitizer at 3-comp-sink with a concentration below 50PPM. CDI - PIC verified water temperature was between 65-75 and added more quaternary sanitizer to bring concentration up to 200PPM per manufacture specification. 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

6-501.112 Remove dead or trapped birds, insects, rodents, and other pests. Observed a few dead insects on the floor throughout kitchen and insect traps that need to be replaced in storage room.

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 blown light bulb with water inside light shield inside walk in cooler.

4-501.11 Maintain equipment in good repair. Gasket around WIC door is torn. PIC is aware and will order new gaskets

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 stored clean clear bin housing clean serving spoons with food debris at the bottom of the container. CDI - PIC moved items to be washed.

4-204.115 Warewashing machines shall be equipped with a thermometer to indicate the temperature of the water in the wash, rinse, and final rinse areas. -Pf Observed thermometer for dish machine not working properly. VR needed 5-19-23

5-501.17 Provide a covered waste bin in female restrooms. Observed no covered trash in female restroom. REPEAT

4-501.11 Maintain equipment in good repair. Observed reach in cooler and warmer and warmer out of order. PIC stated they will be removed during spring break. REPEAT Observed condenser in WIF causing ice build up on ceiling. PIC has put in a work order.

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 large amount of calcium buildup on outside of pipes under 3 comp sink and prep sink in kitchen. EHS is also responding to a complaint regarding this buildup on these pipes. PIC has put in a work order to have outside of pipes cleaned.

5-501.17 Provide a covered waste bin in female restrooms. Observed no covered trash in unisex bathroom.

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 cardboard under legs of prep table to stabilize tables. PIC has put in a work order to have legs of prep tables stabilized.

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: http://meck.co/FoodSafety or view our training video at the following web link, https://youtu.be/BH6CLGrH10M. Observed food employee washed hands less than 5 seconds and proceed to put on new gloves to work with food. CDI- PIC corrected the employee to rewashed hands properly at least 20 seconds. -2 pts-

4-501.11 Maintain equipment in good repair. Observed hot box, refrigerator, and dishwashing machine is not working. Currently not in use. -0 pts-

4-501.116 Concentration of the SANITIZING solution shall be accurately determined by using a test kit or other device. Pf. Observed sanitizer solution below 200 ppm per manufacturer specification. CDI- PIC corrected solution to proper concentration at the time of inspection. -0.5 pts-

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -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 cantaloupe in reach in at 45 and 43 F. CDI - Cantaloupe was voluntarily discarded by PIC.

3-501.19 (A) (1) Written procedures for Time as a Public Health Control shall be prepared in advance, maintained in the establishment, and made available for the Health Department upon request. Written TPHC procedures must specify methods of compliance with 3-501.19 (B) or (C). -Pf. TPHC procedure template may be found at: http://meck.co/FoodSafety. Observed yogurt bags on TPHC, with no time on board and board blocked by a shelf. CDI-PIC added a time on their QA sheet and will do this from now on, EHS said they must keep account of the time. REPEAT.

4-501.11 Maintain equipment in good repair. Observed ice building up on the ceiling in the WIF

4-302.13 (B) Provide an approved Max/Min thermometer for testing sanitizing temperatures in hot water warewashing machines. The thermometer must be readily accessible. -Pf Observed no dish machine thermometer on site. EHS had already explained they needed this last inspection. VR REQUIRED 5/3/2022

7-202.12(A) Use poisonous or toxic materials according to manufacturer's label. Use pesticides approved for use in commercial food service only.-P Spoke with PIC about Secure cleaning and procedures, they explained they spray at the end of the day and then use sanitizer at the beginning of the day to clean it off. CDI-EHS showed the correct procedure that is written on the paperwork. PIC explained it to employees and had them W/R/S tabletops while EHS was on site.

4-302.13 (B) Provide an approved Max/Min thermometer for testing sanitizing temperatures in hot water warewashing machines. The thermometer must be readily accessible. -Pf Observed no high temp dish machine thermometer on site. CDI-PIC was given info on thermometer, no points taken today since this is the first instructions (From the new manager) since the new food code adoption. *Sidenote-PIC is new to the school and just filling in, will reach out to confirm where thermometer is and if they don't have one will get it.

3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P Observed unwashed tomatoes over RTE butter. CDI-PIC moved butter to the top shelf. EHS explained the difference between unwashed/washed and the appropriate lace to put them.

4-501.11 Maintain equipment in good repair. Observed dishwasher down, they aren't using it-they are using their 3-comp sink. They have a stand up unit that fluctuates temp and they currently do not use. WIF has ice building up and it too frozen. PIC has called maintenance on these issues.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed mice droppings and dead roaches in the kitchen area. Needs to keep the premise free of pests and roaches.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. REPEAT. Observed two boxes of canned food stored on the floor. Needs to be removed.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed employees in the kitchen with no hair covers. CDI. Employee wore hair covers.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed sanitizer in container and at the dish washing sink holding at lower concentration that manufacturers recommendation. CDI. PIC diluted to right concentrations.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed two boxes of canned food stored on the floor. CDI. PIC removed to a designated location.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed ice build-up accumulating around fan covers inside walk-in freezer and starting to collect on boxes of food. Work order has been placed.

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 two dented cans in the dry storage rea. CDI- PIC relocated cans to the office.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed product in the temperature danger zone. CDI - brought to walkin cooler to rapidly cool. All product is in compliance.

3-501.19 Provide and follow written procedures for foods held using Time as a Public Health Control (TPHC). Clearly mark foods with begin and end times. All food not sold by the end of 4 hours shall be discarded. -P/Pf Observed the time not written on the TPHC board. CDI - educated to write the time the product leaves temperature control. Please follow TPHC procedures.

6-202.15 Outer openings of a food establishment shall be protected against the entry of insects and rodents by filling/closing holes in floors, walls, and ceilings; having tight fitting windows; self-closing, tight fitting doors. 6-501.111 Keep the premises free of insects, rodents, and other pests. Observed one dead roach in the facility underneath the employees desk opposite from washer/dryer. Advised to continue pest control with CMS by technician Joseph Moise.

4-101.19 Nonfood contact surfaces of equipment that are exposed to splash, spillage, or other food soiling or that require frequent cleaning shall be constructed of a corrosion resistant, nonabsorbent, and smooth material. Observed corroded papertowel dispenser. 4-501.11 Maintain equipment in good repair. Observed hot box not operating properly.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed several scoops stored as clean with dried food debris present on the scoop basin. Items were reprocessed during inspection. PIC stated that facility would switch to hand-washing these items in lieu of using the dish machine.

6-501.112 Removing Dead or Trapped Birds, Insects, Rodents and other Pest - C Observed two dead cockroaches present underneath the dish machine. PIC stated that pest visit occurred two weeks and that facility is taking active steps to mitigating the issue. No live insects noted.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed slight sticker debris present on the exterior of two large plastic containers.

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 one dented can with a dent on the top seam stored amongst other food products. Item was moved. Ensure can integrity is monitored upon delivery.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed one plastic container with slight sticker debris present on the exterior.

6-303.11 Intensity-Lighting - C Observed one light fixture out in the dry storage area.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed beef patties above 45F in walk-in cooler. See temperature chart for temperature observations. CDI beef patties cooked above 165F.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed several trays of quesadillas in reach-in cooler at 50-57F. CDI quesadillas taken to walk-in freezer to rapidly cool. DO NOT ALLOW PRODUCT TO REMAIN ON TRANSPORT CARTS LONG ENOUGH FOR PRODUCT TEMPERATURE TO ELEVATE ABOVE 45F. TRANSPORT PRODUCT DIRECTLY TO REACH-IN COOLER, REHEAT IMMEDIATELY FOR HOT HOLD OR LEAVE PRODUCT IN WALK-IN COOLER UNTIL READY TO ACTIVELY REHEAT.

4-501.11 Maintain equipment in good repair. Observed food contact surfaces of ice machine beginning to peel, inside coating removed in several areas.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed sanitizer less than 200 ppm in 3 compartment sink when being used to sanitize. CDI additional concentrated solution added.

4-101.11 Food contact surfaces shall be made of safe materials. No odor, color or taste can migrate during multi-use. Materials shall be smooth, cleanable, durable and nonabsorbent. Observed sticker residue on the outside of several stacked containers.

4-501.19 During manual warewashing, maintain the wash solution at a minimum of 110F or as otherwise allowed by the detergent manufacturers label. Observed employee using 3 compartment sink in wash solution less than 110F. CDI wash solution refilled.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed lettuce in reach-in cooler above 45F. CDI lettuce placed in walk-in cooler uncovered to rapidly cool.

3-501.19 Provide and follow written procedures for foods held using Time as a Public Health Control (TPHC). Clearly mark foods with begin and end times. All food not sold by the end of 4 hours shall be discarded. -P/Pf Observed time salads are prepared listed as start time on TPHC board. Observed greater than 4 hours between start time and final serving time. CDI salads were placed in walk-in cooler to rapidly cool.

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 lettuce cooling tightly covered in clam shell containers. Salads at 54-57F. Salads not below 41F degree before placing on TPHC. CDI salads placed in walk-in cooler uncovered to rapidly cool.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed lettuce and tomatoes in reach-in cooler above 45F. CDI lettuce and tomatoes placed in walk-in cooler and uncovered to rapidly cool.

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 lettuce and tomatoes cooling in clamshell containers tightly covered/tightly stacked. CDI lettuce and tomatoes placed in walk-in cooler and uncovered to rapidly cool.

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 wall behind dish machine collecting black debris.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed four sheet pans of double stacked cheeseburgers in three hot boxes below 135F. CDI PIC unable to reheat cheeseburgers. Cheeseburgers placed on TPHC for service today. FACILITY MUST REDUCE TIME ITEMS ARE HELD OUT OF TEMPERATURE CONTROL DURING PREP AFTER COOKING. PRODUCT GOING IN HOT BOXES MUST BE ABOVE 135F.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed three sheet pans of chicken tenders holding out of temperature control upon entry. Chicken tenders were 62-73F. CDI chicken tenders voluntarily discarded. Observed ham thawing in standing water at 68F. CDI ham prepared in sandwiches and properly cooled.

3-501.19 Provide and follow written procedures for foods held using Time as a Public Health Control (TPHC). Clearly mark foods with begin and end times. All food not sold by the end of 4 hours shall be discarded. -P/Pf Observed TPHC board not completed since 12/2/16. Facility held items on TPHC yesterday 12/7/16 and therefore did not change board at that time. CDI board completed at beginning of service today 12/8/16.

3-501.13 Use approved thawing methods. Obesrved ham thawing in standing water. Outer portions of ham was 65F. CDI ham placed in container to allow sufficient water velocity to agitate and float off loose particles in an overflow. Time thawing must be reduced to a period of time that does not allow thawed portions of ready-to-eat food to rise above 45F.

REPEAT 3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed chicken sandwich (patties) stored in hot box at front service line measuring 117 F, unit missing water. CDI patties removed and placed into steamer to reheat. Water added to hot box and all potentially hazardous products properly hot held at 135F and higher.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed chicken sandwiches (patties) hot held in (hot box) steam unit; unit heat setting was set to 190F observed patties measuring 118-128F. CDI chicken sandwiches reheated and placed into another unit that was functioning properly. Observed patties hot held at 135F or higher by end of inspection. (maintenance is needed for repair to hot box unit to ensure TCS foods are properly hot held)

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed fruit flies in kitchen area.

4-903.11 Store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor. Observed cleaned equipment stored under prep tables in kitchen area collecting food debris from service prep. Keep these items in wash rotation to prevent build up.

4-601.11 (C ) 4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed non-FCS of equipment with build up in need of cleaning. (ice build up inside walk-in freezer, shelving in kitchen, unused equipment)

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed milks in one milk cooler to be 48 F. CDI- unit unplugged; milk moved to walk in

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 multiple salads at 48-55 F in cold hold fromm improper cooling. CCI-Cool with open clam shells

3-307.11 Protect food from contamination sources not specifically noted by code. Observed lunch prep of packaged foods taking place on washer and dryer. CDI- removed

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed build-up on can openers. CDI wash,rinse,sanitize. 4-501.114 Maintain sanitizer at correct concentrations. -P Observed spray bottle on sanitizer testing < 100ppm QAC. CDI empty, refill, test 200ppm.

7-201.11 Store toxic materials to avoid contamination. -P Store chemical cleaning products in designated area when not in use.

4-501.11 Maintain equipment in good repair. Observed upright cooler 'B' operating > 45F. PIC has placed work order. Do not store TCS foods in this cooler until repaired.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed fish nuggets stored in warming cabinet < 135F. CDI reheated and served.

3-501.13 Thawing- Thaw TCS food items under running water. Observed frozen turkey dei meat thawing in standing water. CDI by placing under running water.

4-601.11 (A) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils shall be clean to sight and touch. Observed multiple hot holding metal tops stored with clean utensils with sticker/tape residue still present on outside surfaces. CDI items with tape residue were pulled from shelf and placed in 3 comp sink for cleaning. Observed black residue built up on sides and top of ice machine. CDI Ice machine was drained for cleaning.

3-501.19 Time as a Public Health Control Observed salads being pulled out and placed on serving line at a temp of 52. PIC stated time started once items reached the line for service. CDI revisited procedures and informed PIC that time starts once preparation begins and items are under 41 F.

4-204.113 Warewashing Machine, Data Plate Operation Specifications. Observed warewasher not operating under data plate specifications. PSI gauge read at a range of 32-34 when data plate specified range of 20 +/- 5.

3-501.19 Time as a Public Health Control- TPHC procedures must be followed as required in NC Food Code. Times must be recorded for when food items are removed from temperature control. Obserevd no recording of time on TPHC dry erase board. CDI by recording time on board.

3-602.11 Food Labels- Packaged food items offered as grab and go on service line may be required to meet NC FOOD CODE for labeling. Further information will be provided once available. Observed salads on service line packaged without labels.

3-501.19 Time as a Public Health Control- Time approval must be followed as written in approval. Observed salads in reach-in cooler stored at 48F. Salads were held in reach-in until placed on line. Place salads in walk-in cooler after prep to get temperature down to 41F. Record time when salads leave walk-in cooler. CDI by instruction.

4-501.15 Warewashing Machines, Manufacturers’ Operating Instructions- Observed booster heater kicking off during operation. Booster heater was manuallly reset. Repair.

6-501.112 Removing Dead or Trapped Birds, Insects, Rodents and other Pest- Remove traps with dead insects and insert new trap.

4-501.19 Manual Warewashing Equipment, Wash Solution Temperature- Maintain maual warewashing water at 110 F or above when actively washing.