MCKEE ROAD ELEMENTARY

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 1 pan of unsalted butter with date of preparation of 8/27. CDI, butter 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 .

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 some shelving in need of cleaning across prep line.

Single service gloves shall only be used for one task. Observed employee handle soiled equipment at dish machine then handle clean equipment for food preparation but did not remove gloves and wash hands . CDI, employee removed gloves and washed hands

Keep equipment in good repair. Observed light out under hood

Keep equipment in good repair. Observed 2 lights out under hood.

Maintain drain plugs in place. Observed drain plug missing from outdoor dumpster. Repeat

3-202.15 Food packaging must be in good condition, intact and protect the food inside. Pf - Observed 1 dented can of beans. CDI, Operator removed dented can of beans from use and voluntarily discarded.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. - Observed 1 can opener stored as clean but soiled with some visible residues. CDI, can opener relocated for cleaning. 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 .

5-501.114 Drains in dumpsters and waste containers shall have drain plugs in place. Observed drain plug missing from outdoor dumpster.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed salads prepped on 3/13/25 not baring label indicating their date of preparation. CDI - PIC labeled with date. 0 pts. 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 Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

4-501.11 Maintain equipment in good repair. Observed rusting on shelving units in dry storage during inspection. Repair or replacement needed. 0.5 pts.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed cooked carrots holding at 109F during inspection. Carrots had been there for about an hour according to PIC. CDI - Employee reheated to over 165F. 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 .

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 employee remove gloves after opening door to WIC and not wash hands before donning clean gloves to serve food to students. CDI - Employee washed hands and donned new gloves before returning to serving line.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed string cheese in RIC at 42F during inspection. Ambient in RIC maintaining 42F. PIC stated cheese had only been in RIC for about 40 minutes. CDI - PIC moved string cheese to WIC. All other foods in RIC were already being held on time and did not need intervention. 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 .

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wiping cloths being held in sanitizer maintaining concentration below 50ppm quat during inspection. CDI - Employee changed sanitizer to a solution with the proper concentration.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed blossom chicken hot holding in serving line at 113F. CDI-PIC reheated chicken to 167. 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 .

4-501.15 Operate a warewashing machine in accordance with the data plate. Observed hot water dish machine reaching a maximum rinse temperature of 154F. PIC is aware dish machine is not properly sanitizing and the machine is in the process of getting repaired. Facility is using the dish machine to wash/rinse utensils and 2 compartment sink (approved variance) to sanitize. Trays and utensils for students are single service. -REPEAT-

REPEAT 4-501.15 Operate a warewashing machine in accordance with the data plate. Observed hot water dish machine reaching a maximum rinse temperature of 153F. PIC is aware dish machine is not properly sanitizing and the machine is in the process of getting repaired. Facility is using the dish machine to wash/rinse utensils and 2 compartment sink (approved variance) to sanitize. Trays and utensils for students are single service.

4-501.15 Operate a warewashing machine in accordance with the data plate. Observed hot water dish machine reaching a surface temperature of 155F via EHS dish plate thermometer. PIC is aware dish machine is not properly sanitizing and is in the process of getting it repaired. Facility is using the dish machine to wash/rinse utensils and 2 compartment sink (variance acquired and present during inspection) to sanitize. Utensils for the students are single service.

4-501.15 Operate a warewashing machine in accordance with the data plate. Observed hot water sanitizing dish machine not reaching 180F on the rinse cycle. PIC was aware that it was not functioning and had already placed a work order to have repaired. Facility is washing and rinsing utensils in the dish machine and sanitizing in approved 2 compartment sink (variance obtained and present). Utensils for children are single service only. Continue to process utensils in this manner until dish machine is repaired. REPEAT

4-501.15 Operate a warewashing machine in accordance with the data plate. Observed hot water sanitizing dish machine not reaching 180F on the rinse cycle. PIC was aware that it was not functioning and had already placed a work order to have repaired. Facility is washing and rinsing utensils in the dish machine and sanitizing in approved 2 compartment sink (variance obtained and present). Utensils for children are single service only. Continue to process utensils in this manner until dish machine is repaired.

4-501.11 Maintain equipment in good repair. Dish machine is not functioning and is not in use. Continue using 2-compartment sinks to wash utensils until dish machine is repaired.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Employee foods stored on shelf above watermelons in walk-in cooler. Store employee personal foods on bottom shelf. 0 pts.

4-501.11 Maintain equipment in good repair. Dish machine is not functioning and is not in use. Establishment is waiting for school system to replace dish machine with a new one. REPEAT

4-501.11 Good Repair and Proper Adjustment - Equipment - C - Repeat - 1 upright cooler not functioning and was not in use. Establishment is waiting for maintenance to repair cooler. Dish machine is not functioning and was not in use. Establishment is waiting for new dish machine to be purchased. Ensure new dish machine is approved by the Plan Review section of Mecklenburg County Public Health before purchase and installation. Equipment shall be maintained in good repair.

4-501.19 Manual Warewashing Equipment, Wash Solution Temperature - PF - Wash water solution in 2-compartment sink was 103F and employee was actively washing trays in solution. Manual warewashing operations shall use 110F or higher wash water solutions, unless the soap manufacturer states it may be used at lower temperatures. CDI - Hot water added to vat until it was 111F.

3-501.17 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Date Marking - PF - Pre-made pizzas that are placed in walk-in cooler yesterday to thaw did not have a date mark. TCS ready-to-eat foods shall be dated marked if held for longer than 24 hours. CDI - Pizzas used for lunch service during inspection. 0 pts.

3-304.14 Wiping Cloths, Use Limitation - C - Wiping cloth buckets measured less than 150 ppm on test strip. Wiping cloths shall be stored in sanitizer solution at appropriate concentration (150-400 ppm) when in between uses.

4-501.11 Good Repair and Proper Adjustment-Equipment - C - Repeat - Dish machine is not functioning and not in use by cafeteria. Cafeteria is waiting for new dish machine to be acquired. Continue using single-service trays until dish machine can be replaced.

4-501.11 Maintain equipment in good repair. Observed dish machine inoperable and out of service. Facility using only single service items due to COVID-19. Kitchen equipment and utensils observed washed/rinsed/sanitized using 2 compartment sink. Variance for 2 compartment sink observed posted and procedures for washing/rinsing/sanitizing posted with the variance and observed to be followed. Dish machine will need to be repaired/replaced and operable before lunchroom can return to full service with multi-use eating and/or drinking utensils. PIC noted that will not be during this school year.

5-205.15 Maintain a plumbing system in good repair. Observed leaks from drain pipes onto floor under both the 2 part dish sink and the food prep sink. Repair.

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 two obsolete ceiling mounted water line plumbed heating fixtures no longer in good repair. Both units with rusty pipe work and visible condensate and/or water line leaks dripping onto floor in main prep area food and dish pathways. Repair or remove to avoid potential contamination of food or food contact items.

6-404.11 Segregation and Location-Distressed Merchandise - PF. Observed multiple cans of taco fiesta black beans with severe dents and/or dented/rolled seams not segregated from other in use inventory. Cans received this morning, dated, and placed into active inventory in dry storage room. CDI - PIC removed to dented can section for return. Ensure cans are inspected upon delivery and dented items are segregated for return or are discarded.

4-501.11 Maintain equipment in good repair. Observed leak present from Cleveland double steamer running across flooring in kitchen. Copper pipe work visible behind steamer appears corroded. Repair.

6-501.112 Removing Dead or Trapped Birds, Insects, Rodents and other Pest - C. Observed dead insects behind ice machine. Remove dead insects from kitchen.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed spray bottle sanitizer at 100ppm quat. CDI - PIC replaced with sanitizer at proper concentration. Use test strips to ensure quat sanitizer used with wiping cloths is mixed at 200-400 ppm quat as directed by manufacturer.

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 open bag of mozzerela cheese with date of preparation / open date of 10/2/19. CDI, cheese voluntarily discarded.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed some dust / debris on cooking equipment under ventilation hood system.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed meatballs on serving line holding hot between 109-122F (see chart). CDI- EHS instructed PIC to reheat product to 165F or higher.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed salads, dressing cups, and yogurt cold holding between 44-47F in a 2-door reach in cooler behind prep. line. Ambient air temperature of unit measured at 45F after several minutes of monitoring. CDI- items were removed from cooler. Discontinue use of cooler until unit can maintain TCS foods at 41F or lower. Verification required.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed two muffin tins with food debris stored in clean area. CDI - Removed for rewash.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed some portions of a pan of bbq chicken hot holding below 135F (see chart). CDI- Product was reheated to above 165F.

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 facility using TPHC for salads and other TCS items without marking begin times on their TPHC board. PIC indicated the items were placed on TPHC at 10:15AM but no times were recorded at 10:40AM. CDI- times were marked.

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 enchilada sauce with an open date of 5/26, cole slaw mix opened on 5/2, and spinach opened on 4/16 in the walk in cooler. CDI- products were discarded.

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 PIC indicated salads were put out using TPHC at 10:15AM, the TPHC board was not marked with start times at 10:40AM. CDI- times were added to TPHC board.

5-205.15 Maintain a plumbing system in good repair. Observed the hand sink in the cafeteria near the dish return pit unable to turn off. Previous items listed under this violation have been corrected therefore no point escalation.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed buildup on one pan stored on the clean equipment rack. CDI-The pan was brought back to the dish machine for proper cleaning and sanitizing.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed two wet wiping cloths being stored on the counters upon entrance to the kitchen. CDI-The cloths were removed and placed into the sanitizer buckets.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed buildup along the cove molding in the left corner of the walk in cooler. Have cleaned.

5-205.15 Maintain a plumbing system in good repair. Observed the spray nozzle at the dish machine leaking water. Also observed the fan/compressor in the walk in freezer leaking water and freezing on the ground. Have repaired. Do not store food product underneath the leak in the walk in freezer.

3-304.14(D) Maintain dry wiping cloths free of visible debris and soil. Maintain sanitizer containers for in-use cloths free of visible debris and soil. Observed weak sanitizer strength in two sanitizer buckets. CDI-The buckets were remade.

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 salads being held out of temperature in the grab case cooler. It was determined that the product was being kept under time instead of temperature. The TPHC Board was found but was not filled in. CDI-The board was filled out with today's date and the times the product was set out. Ensure that the board is properly filled out when product is being held on TPHC.

4-501.11 Maintain equipment in good repair. Observed two burned out lights. One in the walk in cooler, and one above the large kettle. Have replaced.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed buildup on the hoovents above the ovens and steam table. Have cleaned.

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 cheese sauce, spaghetti sauce, and diced tomatoes past their time/temperature date marking. CDI-All items were discarded.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed food residue on one plastic container on the clean storage rack. CDI-The container was brought back to the dish room.

6-202.15 Protect outer openings of establishment from insect or rodent entry. Observed a gap greater than 1/4 inch at the exit door. Install a door sweep to prevent pest entry. 0 pts

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 dust build-up on the ceiling vent above the dish machine. Clean regularly.

6-202.11 Shield the lights or provide shatter-resistant bulbs in areas of exposed food, equipment, utensils, linens or single-use articles. Observed light at the hood with out a cover and is not shatter resistant. Provide proper cover or shatter resistant bulb.

6-303.11 Intensity-Lighting - C Provide adequate lighting in dry storage. Observed bulbs burned out in 2 fixtures. Assure light in walkin is properly shielded or shatterproof.

` 3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed wheat pasta below 135 F on steam unit. Item quickly reheated.

4-501.11 Maintain equipment in good repair. Observed rust on washing machine at top. This area cannot be properly cleaned and creates a risk of cross-contamination of clean linen. Request for replacement has been made.

4-501.15 Operate a warewashing machine in accordance with data plate. Observed pressure gauge for dishmachine not functioning. Service order has been submitted.

6-202.11 Shield the lights or provide shatter-resistant bulbs in areas of exposed food, equipment, utensils, linens or single-use articles. Observed bulbs in walkin refrigerator and walkin freezer without shatterproof coating or shield. The bulbs supplied by maintenance were too large to accomodate the shields. Request for proper size bulbs has been made.

5-202.12 Handwashing Sinks, Installation - PF Provide at least 100F water at handsinks. Observed water at girls handsinks less than 100 F (~ 91) Gave instruction, plumber will be contacted.

4-903.12 Prohibitions - C The clothes washer is rusted on inside top may have a possibility of cross-contamination of clean wiping cloths. Recommend new unit.

4-204.118 Warewashing Machines, Flow Pressure Device - C

3-501.16 (A)(2) and (B) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding - P Observed milk in the milk cooler to be at 47F-48F, milk was from the previous day. -CDI Items were discarded and new milk at 39F was delivered to the school.

4-501.11 Good Repair and Proper Adjustment-Equipment - C Observed milk cooler to have an air temperature of 46F at best. This was found not to be holding proper safe temperature on the supply of milk. Out of temperature milk was noted on a previous inspection dated 9/4/2013. The refrigeration units must hold proper safe food temperatures. Replace this unit if it is not able to reliably hold safe food temperatures.

8-201.13 When a HACCP Plan is Required Observed the facility to have a 2 compartment sink in addition to the high temperature dish machine. Under the NC Food Code this may require a varience and a HACCP Plan. -CDI CMS is working on a resolution to this for the effected schools in the CMS system.

8-103.11 Documentation of Proposed Variance and Justification Observed the facility to have a 2 compartment sink in addition to the high temperature dish machine. Under the NC Food Code this may require a varience and a HACCP Plan -CDI CMS is working on a resolution to this for the effected schools in the CMS system.

3-602.11 Food LabelsThe facility has pre-packaged food items that are offered in the display case for self service. These items must be labeled as to ingredients and allergens as requried by the NC Food code. -CDI CMS is seeking compliance with this requirement via variance from the State or through other means.

8-201.13 When a HACCP Plan is Required Observed the facility to have a 2 compartment sink in addition to the high temperature dish machine. Under the NC Food Code this may require a varience and a HACCP Plan. -CDI by education.

8-103.11 Documentation of Proposed Variance and Justification Observed the facility to have a 2 compartment sink in addition to the high temperature dish machine. Under the NC Food Code this may require a varience and a HACCP Plan. -CDI by education.

3-307.11 Miscellaneous Sources of Contamination - C Observed dry goods foods mummy wrapped in plastic or stored in bags that are tied shut. Open dry goods foods shall be stored in containers with lids or in bags with resealable closures.

6-201.16 Wall and Ceiling Coverings and Coatings - C Observed that all most all of the ceiling tiles in the kitchen are porous type. These tiles need to be replaced with the non-porous type of tile that is proper for food service areas. Some areas of the ceiling do have the proper non-porous type tiles.

8-201.13 When a HACCP Plan is Required Observed the facility to have a 2 compartment sink in addition to the high temperature dish machine. Under the NC Food Code this may require a varience and a HACCP Plan. -CDI by education.

8-103.11 Documentation of Proposed Variance and Justification Observed the facility to have a 2 compartment sink in addition to the high temperature dish machine. Under the NC Food Code this may require a varience and a HACCP Plan. -CDI by education.

3-602.11 Food LabelsThe facility has pre-packaged food items that are offered in the display case for self service. These items must be labeled as to ingredients and allergens as requried by the NC Food code. -CDI labling handout was given on previous inspection.

3-501.16 (A)(2) and (B) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold HoldingObserved white milk to be at 48F-54F in the milk box cooler. The best air temperature recorded in the cooler was 49F. The milk must be kept at 45F or less in storage and delivery. -CDI C. Elmore directed that the milk be discarded. Ensure that receipt temperatures are taken when refrigeration required items are delivered to make sure they are delivered at 45F or less from the delivery service. The chocolate milk in the box was found to be at 44F-45F and was served.

4-301.11 Cooling, Heating, and Holding Capacities-EquipmentObserved the milk cooler not to reach a holding temperature of better than 49F. The cooler was in use at the time of measurement so it was opened and closed during measurement, but coolers in good repair are usually able to reach 45F or less in the time the cooler was allowed to remain closed in between classes of children. Monitor the temperature of the milk cooler and have it serviced if it cannot maintain an air temperature of 45F or less.

3-602.11 Food LabelsThe facility has pre-packaged food items that are offered in the display case for self service. These items must be labeled as to ingredients and allergens as requried by the NC Food code. -CDI labling handout was given.

3-304.14 Wiping Cloths, Use LimitationObserved 0ppm sanitizer in wiping cloth buckets.