HOPEWELL HIGH SCHOOL

3-101.11 Food shall be safe for consumption, unadulterated and honestly presented. -P- *Observed - Molded tomato in WIC. *CDI - PIC voluntarily discarded item.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P- *Observed - Marinara sauce in HH Steam Table below 135F, see temp chart for details. *CDI - PIC reheated item to 174F and placed it back into HH Steam Table. 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 .

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no paper towels at one service line handsink. CDI - Food handler provided 6-301.11 Provide soap for handwashing at each handsink. -Pf Observed no soap at the warewashing area handsink. CDI - Food handler provided

4-703.11(B) After being cleaned in a mechanical dish machine, equipment food-contact surfaces and utensils shall be sanitized in the dish machine by achieving a utensil surface temperature of 160F as measured by a max/min thermometer.-P. Observed the heat sanitizing dishmachine only reach a temp of 145F. CDI - PIC will set up sanitizer in the 3-compartment sink. Facility uses single service trays/plates and utensils. Equipment/trays/pans/serving utensils will be washed rinsed and sanitized in the warewashing sink. Call for repair. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training video at the following weblink: Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 .

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 the max/min thermometer not functional, battery needs to be replaced.

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 walls that are bowed in the walk in cooler, large gaps between floor/wall tiles and walk in cooler stainless steel walls. Observed broken tile near cooking equipment. Observed several areas where water is pooling, not going to floor drains. REPEAT.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed inside of a couple of scoop utensils with food debris buildup, stored as clean but in need of cleaning. CDI- scoops removed from clean dishes, re run through wash/rinse/sanitize process. 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 . 4-703.11(B) After being cleaned in a mechanical dish machine, equipment food-contact surfaces and utensils shall be sanitized in the dish machine by achieving a utensil surface temperature of 160F as measured by a max/min thermometer.-P. Observed high temp dish machine not hitting 160F surface temp, EHS ran plate thermometer through machine at least 10-15 cycles, used facilities thermometer as well, neither thermometer hitting 160F surface temp. EHS thermometer ranged from 155-157F, facility thermometer ranging from 152-153F when tested. CDI- sanitizer bay set up, facility will use dish machine for wash/rinse but will sanitize dishes in 3 bay sink before drying and storing until machine is fixed. EHS will conduct compliance visit to ensure machine is fixed and properly sanitizing. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training video at the following weblink: Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 .

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed 2x sanitizer buckets at service line at 50ppm quat range. CDI- buckets refilled.

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 minor buildup on shelving in walk in cooler.

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 areas of flooring throughout kitchen with low grout, in need of grout between tiles to avoid water being trapped between floor tile. 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 walls that are bowed in the walk in cooler, large gaps between floor/wall tiles and walk in cooler stainless steel walls. Observed broken tile near cooking equipment. Observed several areas where water is pooling, not going to floor drains.

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed PIC used the sink to obtain water for thermometer calibration. CDI- provided education.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed sloppy joe mix in both steam tables below 135F. CDI - PIC reheated the to 165F. Ensure you are temping multiple areas of the product to ensure proper heat transfer. 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 .

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 chicken tenders not date marked, served yesterday and cooled. CDI - PIC properly dated marked. 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 .

4-501.11 Maintain equipment in good repair. Observed hot holding cabinet and upright reach in cooler not properly functioning in one of the serving lines not in use. Repair or replace.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed both dumpster with either the lid open or the door open. CDI - PIC closed to prevent attracting pests.

7-204.11 Provide sanitizer at correct concentrations, diluting as required.-P Observed sanitizer in spray bottles was over 500 ppm QAC sanitizer. CDI - Sanitizer was diluted. REPEAT.

6-501.112 Remove dead or trapped birds, insects, rodents, and other pests. Observed dead insects in the light shields in the kitchen and in the dry storage room. Remove the dead insects. REPEAT.

3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. Observed boxed unwashed produce stored over ready to eat foods (cut lettuce) in the walk in cooler. For more information on food storage order please visit: http://meck.co/FoodSafety

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed marinara sauce temped below 135F in the hot holding cabinet and on the steam table. CDI - PIC reheated the sauces to 165F. Ensure you are temping multiple areas of the product to ensure proper heat transfer. 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 .

7-204.11 Provide sanitizer at correct concentrations, diluting as required.-P Observed sanitizer under the prep table bleached out the test strip and was in a quat santizing bucket. CDI - PIC discarded the sanitizer and discussion with PIC above labeling to prevent misuse.

6-501.112 Remove dead or trapped birds, insects, rodents, and other pests. Observed dead insects in the light shields in the kitchen and in the dry storage room. Remove the dead insects.

4-501.11 Maintain equipment in good repair. Observed the heat sanitizing dishmachine is currently not sanitizing CDI - PIC stated they have a work order and that they are running the equipment through and sanitizing in the 3-compartment sink. Repair the dishmachine

3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. Observed boxed unwashed produce stored over ready to eat foods (cut lettuce) in the walk in cooler. For more information on food storage order please visit: http://meck.co/FoodSafety

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed marinara sauce temped below 135F in the hot holding cabinet and on the steam table. CDI - PIC reheated the sauces to 165F. Ensure you are temping multiple areas of the product to ensure proper heat transfer. 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 .

7-204.11 Provide sanitizer at correct concentrations, diluting as required.-P Observed sanitizer under the prep table bleached out the test strip and was in a quat santizing bucket. CDI - PIC discarded the sanitizer and discussion with PIC above labeling to prevent misuse.

6-501.112 Remove dead or trapped birds, insects, rodents, and other pests. Observed dead insects in the light shields in the kitchen and in the dry storage room. Remove the dead insects.

4-501.11 Maintain equipment in good repair. Observed the heat sanitizing dishmachine is currently not sanitizing CDI - PIC stated they have a work order and that they are running the equipment through and sanitizing in the 3-compartment sink. Repair the dishmachine

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 underside of ice machine panel where the ice is dispensed under the ice machine accumulation of pink residue. Clean and maintain.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed Secure disinfectant being used on tabletops and other food prep surfaces, PIC explained. Written on the bottle it says "DO NOT USE FOR FOOF CONTACT SURFACES" PIC explaiend it's quat sanitizer that they make strong. The test strip was 600PPM. CDI-PIC will only use the spray for High touch surfaces like door knobs.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed one bottle of spray with no label, the label had been ripped off. CDI-PIC labeled bottle.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed sanitizer reading less than 50PPM in a santizer bucket. CDI-PIC added sanitizer and it reached 200PPM.

3-501.13 Use approved thawing methods. Observed turkey and ham slices, frozen in a package, sitting in stagnant water. CDI-PIC turned on water slightly to allow for flow.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed a fly in the kitchen area. PIC did not sign due to new Covid protocols.

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 missing ceiling tile in kitchen area, looks like the other one maybe pushed back.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed marninara and mashed potatoes in hot box and steam well that were below 135F. PIC explained they had been informed that marninara did not have to stay warm on line. CDI-Food employees re-heated items to above 165F.

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 in the walk-in freezer floor.

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 gravy in walk in cooler with date mark of 3/21. CDI - PIC discarded gravy.

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 other cans. PIC stated they normally discard dented cans and no designated area observed.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed metal pans wet stacked in clean dish area.

4-101.19 Nonfood-Contact Surfaces - C Observed rusted shelving in dish area. Replace shelving as necessary.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed canteloupe in temperature danger zone stored in a refrigerator on prep line. Refer to temperature chart. CDI - voluntarily discarded product. Educated to prepare, cool, then store in refrigeration at proper temperature.

4-601.11(C )/4-602.13 Non Food-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Non food contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil or residue. Observed build up on walkin cooler gasket. Advised to keep non-food contact surfaces clean.

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 substaintial amount of water damage to the kitchen bathroom's door. Advised to replace door.

4-501.11 Maintain equipment in good repair. Observed one light bulb out in the freezer. Work order has been placed for the repair with the head custodian. The walkin freezer has more than 10 ft candles of light.

4-501.112(A)(2) For hot water sanitizing temperatures, mechanical warewashing equipment shall provide a minimum of 180F rinse water for sanitizing. -Pf REPEAT VIOLATION. Observed hot water sanitizing dish machine not properly sanitizing food contact surfaces. Facility carries single service articles such as paper plates and plastic cutlery. CMS will be making a work order to fix the dish machine. Educated to sanitize in the 3 compartment sink. Facility has quat test strips and sanitizer solution is currently at 200 ppm quat. VR on hot water sanitizing dish machine.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed noodles and burger patty in the temperature danger zone. Refer to temperature chart. CDI - educated to use thermometers to verify temperature of product. Reheated items in steamer to proper temperature. Stored items back in hot holding box.

4-501.112(A)(2) For hot water sanitizing temperatures, mechanical warewashing equipment shall provide a minimum of 180F rinse water for sanitizing. -Pf Observed that the dish machine final rinse temperature guage is reading 188F, but the hot water sanitizer test strip is not turning black indicating that the final rinse temperature on the food contact surface is reaching 160F. Facility is using paper plates and plastic cutlery as single service articles for service. Quat sanitizer at 3 compsink is at 200 ppm. EHS will verify that the hot water sanitizer dish machine will be working next Friday, 10.20.17.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed sanitizer buckets not labeled. CDI - PIC and food employee labeled the sanitizer buckets. Educated to label all sanitizer buckets.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed clean items wet stacked on storage rack. Educated to allow items to air dry.

4-203.13 Pressure measuring devices that display the pressures in the water supply line for hot water sanitizing rinse shall be accurate in the range indicated on the manufacturer's data plate. The data plate states 'minimum pressure' for the hot water sanitizer dish machine should read 20 psi. The pressure guage read below 20 psi for 4 cycles. On the 5th cycle, the pressure guage read 20 psi. PIC placed a work order for the dish machine. Dish machine properly sanitizing; thermolabel sticker indicates 160F on food contact surface.

6-301.11 Provide soap for handwashing at each handsink. -Pf Observed one handsink does not have a soap dispenser. CDI- provided soap for the handsink during the inspection.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed flies around the kitchen. Advised to keep flies out of kitchen; advised to hang fly tape in safe area where it can not contaminate food.

4-203.13 Pressure measuring devices that display the pressures in the water supply line for hot water sanitizing rinse shall be accurate in the range indicated on the manufacturer's data plate. Observed the hot water sanitizing dish machine date plate state at least 20 psi for the pressure of the final finse. Observed the final rinse pressure only reach 10 psi. PIC has already placed a work order. Whaley Foodservice is scheduled to come in the morning of September 21, 2016, to fix pressure guage.

6-202.14 A toilet room on the premises shall be completely enclosed and provided with a tight-fitting and self-closing door. REPEAT VIOLATION. Observed the bathroom for food employees does not have a self-closing attachment. Advised to provide self-closing attachment for the door.

4-501.114 Maintain sanitizer at correct concentrations. -P REPEAT VIOLATION. Observed quat sanitizer in 3 compartment sink at 150ppm. The solution hasn't been changed since breakfast. CDI - advised to drain solution and create new solution at proper concentration.

3-501.18 Discard the food requiring date labels once time/temperature criteria has expired, if it is not been labeled, or if the label is incorrect. -P 3-501.17(B) Commercially Prepared and Packaged Time/Temperature Control for Safety (TCS) food shall be date marked at the time the original container is opened in a food establishment and the food is held for more than 24 hours. -Pf Observed commercially packaged hummus with a date of 4.6.16. The product had not been frozen to stop time. CDI - discarded product; educated food employees and PIC on date marking for commercially packaged products and that the hummus is treated as any other ready to eat TCS product, 7 days with 41F or below and 42-45F can cold hold for 4 days.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths, active stirring, or leave food uncovered to facilitate heat transfer. -Pf Observed lettuce cooling in the walkin cooler with plastic shells closed. CDI - advised to cool product down quickly before being brought on TIME control for lunch; educated about proper cooling methods and to leave plastic shells open while cooling to allow heat transfer.

3-304.14(B) Cloths in-use for wiping counters and other equipment shall be held between uses in a chemical sanitizer solution at the proper concentration. Observed quat sanitizer buckets around 50 ppm and has not been changed since breakfast. CDI - changed out solution; currently at 200ppm. 3-304.14(E) Store sanitizer containers used for wet wiping cloths off the floor. Observed sanitizer bucket on the floor. CDI - adivsed to store above the floor.

6-202.14 A toilet room on the premises shall be completely enclosed and provided with a tight-fitting and self-closing door. REPEAT VIOLATION. Observed toilet room without a self closing door. Advised to place work order to install the self-closing apparatus to the bathroom door.

5-501.115 Discard items and litter stored in the waste areas and enclosures as they are not necessary to operation and maintenance. Observed trash debris around the dumpster area.

5-205.11(A) A handwashing sink shall be maintained so that it is accessible at all times for employees.-Pf Observed one sink in the dish pit with a speed rack in front of it blocking the sink. CDI - moved the speed rack.

4-501.114 Maintain sanitizer at correct concentrations. -P Observed sanitizer spray bottles not at the proper concentration, under 200 ppm. Spray bottles have been sitting out all holiday break and haven't been refilled. CDI - emptied and refilled with new solution.

4-601.11(C )/4-602.13 Non Food-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, and residue. Observed non food contact surfaces of equipment and utensils with slight food deris on them; observed a piece of equipment that holds clean utensils with slight food debris inside. REPEAT VIOLATION

6-202.14 A toilet room on the premises shall be completely enclosed and provided with a tight-fitting and self-closing door. Observed no self closing door provided for the employees bathroom.

6-501.114 Discard items and litter stored on the premises as they are not necessary to operation and maintenance. Observed an ice dispenser and water dispenser that are not in use. PIC states that these pieces of equipment have not been used in almost 5 years.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed corrosion in middle compartment of 3 compartment sink. Observed food debris in bottom of buckets holding clean utensils.

5-202.12 A self-closing faucet shall provide a flow of water for at least 15 seconds without the need to reactivate. Observed handsink faucet at far left serving station only operating for 7 seconds.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed mildew on freezer gasket. Observed rust in middle compartment of 3 compartment sink and sticker residue from "WASH/RINSE/SANITIZE" stickers that were placed inside each compartment of 3 comp sink.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed ham and turkey hoagies holding cold on ice above 45F. Currently, hoagies are a new item not on TPHC. Facility does not have the means to keep item cold throughout lunch on the line. Spoke with MS. Dowdy Area Supervsior of Childcare Nutrition on phone during inspection about possibly putting hoagies on TPHC. Ms. Dowdy was receptive to this suggestion and will get back to EHS.

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 items brought out of temperature on the line using TPHC and no time recorded. CDI-employee who prepared and brought items out wrote times down on TPHC board.

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 hoagies cooling in cold holding unit and walk in cooler tightly wrapped and completely surrounded by large plastic bag. CDI-product vented and cooled in freezer.

4-501.112(A)(2) Provide a minimum of 180F rinse water for sanitization when using the dish machine. -Pf Observed dish machine not reaching correct sanitization temperature. This may be due to PSi not reaching what is recommended on data plate. Observed PSi at 18, 20 is requirement stated on data plate. PIC called in work order for same day service. Students use disposable single service trays. Pans and trays will be washed in 3 comp sink until dish machine repaired.

. . Sanitizer shall be at correct concentration and used in accordance with manufacturer's instructions. (4-501.114) Observed several buckets of quat sanitizer measuring below 200ppm. CDI-refilled with correct concentration.Mechanical warewashing hot water sanitization must be at least 180F and no more than 194F. (4-501.112) Observed dish machine registering below 160F and strip not turning black. Final rinse gauge indicated temperature of 200F. Final rinse may not be more than 194 as it enters manifold. Due to high temperatures entering manifold the water may be evaporating before it hits the surface of utensils. VRFood contact surfaces shall be clean to sight and touch. (4-601.11) Observed dried food debris on scoops stored as clean. CDI-take to be re-washed.

An area for refuse shall be maintained free of items. (5-501.115) Observed debris around outside dumpsters such as used plastic clamshell packaging.Receptacles for waste shall be covered if kept outside establishment. (5-501.113) Observed dumpster doors and lids open.

Keep physical facilities clean. (6-501.12) Clean mold build-up on wall around pre-wash station at dish machine.

Properly label refrigerated, ready to eat, TCS foods held more than 24 hours and no more than 7 days. (3-501.17) An open bag of cut leafy greens in walk in cooler did not have a date label. CDI-labeled.

Properly label pre-packaged items for customer self service. (3-602.11) Observed grab and go items such as pre-packaged salads with no labeling. Health Dept and CMS management addressing labeling deficiencies and procedure adjustments to gain compliance.

Containers of sanitizer that hold wet wiping cloths shall be stored off the floor (3-304.14) Observed sanitizer bucket stored on floor.

Follow correct written procedures for TPHC. Observed employee beginning to put salads out on line from refrigeration using TPHC (time as a public health control). Salads were above 41F. Written procedures on site state that items must be cooled down to 41F before taken out of refrigeration and put on the line. CDI-salads put back into walk in cooler to cool down.

Use proper cooling methods. Observed salads and watermelon tightly covered in plastic or in sealed plastic containers cooling. TCS items are on TPHC (Time as public health control) and written procedures state that items must be cooled to 41F before being put out on the line. Due to these items being covered while cooling, they did not meet the 41F at start of lunch.

Packaged food for customer self service must have proper labeling. No labeling on grab and go salads. CDI-Health Dept and CMS management addressing labeling deficiencies and procedure adjustments to gain compliance.