DRUID HILLS ELEMENTARY

4-903.12 Do not store cleaned equipment, utensils, linen in toilet rooms; garbage rooms; mechanical rooms; under sewer lines; under open stairwells; or under other sources of contamination. Observed clean towels stored directly under containers of chemicals.

4-501.11 Maintain equipment in good repair. Observed establishment’s dish machine out of service. According to PIC, the facility stopped using the machine 2 days prior after it was unable to reach compliant temperatures. PIC had already submitted work order and facility is manually washing dishes in the 3 compartment sink until the dish machine is repaired.

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. Clean dust from ceiling tiles and fan screens in ceiling above kitchen area. REPEAT (half points for severity).

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 debris build-up and insects under the shelves in the dry storage room. Clean as often as necessary to keep the space clean.

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 water in high temp dish machine did not reach 160 F at time of inspection for final wash. CDI- Facility will switch to using 3-comp sink for sanitizing. Facility will us single-service items. 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 one wash cloth stored in solution with no sanitizing strength. CDI- instructions were given to not store wet, wiping cloths in solution with no sanitizing strength. Cloth was removed. -zero-

3-302.15 Wash fruits and vegetables prior to use. Observed washed fruits stored in container (after washing) that held items before washing. CDI- items were rewashed and stored properly.

*REPEAT* 4-501.11 Maintain equipment in good repair. *Observed - Gasket tearing from bottom of standing hot holding unit. Repair or replace equipment. Note: This item is a repeat, however, it is a different piece of equipment which is the reason for no upgrade to point change.

*REPEAT* 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 ceiling tiles around hood. 0.5

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed one container of chicken nuggets on the serving line that was below 135 F. CDI- container of chicken nuggets was reheated to above 160 F. Nuggets were commercially processed. 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 .

4-501.11 Maintain equipment in good repair. Repair leaking faucet at dump sink at dish machine. -zero-

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. Clean dust from ceiling tile in kitchen area near hood systems. -zero-

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 temperature reading for hot water dish machine was 157 F. The thermometer reading for the facility was 146 F. VR- facility has up to three days to increase the hot water to 160F at dish machine. REPEAT (full points). 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 .

4-703.11(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 thermometer reading at 146 F for hot water dish machine (at least 160 F). VR- facility has 3 days to repair unit so that it will sanitize to 160F. 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 wiping clothes stored in container that was below 200 ppm. CDI- Container was REPLACED with solution that was 200 ppm. -zero-

4-101.19/4-202.16 Non FOOD-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. NonFOOD-CONTACT SURFACES shall be free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance. Replace cracked shield on serving line for students. -zero-

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. Clean dust from wall near dry storage area, dish machine, and serving line. REPEAT (half points).

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 floors under shelves in dry storage needing cleaning. REPEAT -.5

3-305.11 Store food in a clean, dry location, not exposed to contamination.  Keep at least 6 inches above the floor. Observed a bag of taco meat on the floor of walk-in freezer. CDI- PIC voluntarily denatured and discarded into trash.

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. Clean dust from wall and ceiling of kitchen behind serving line. REPEAT (half points due to improvements).

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. Clean dust from ceiling tiles and a/c vent screens in kitchen area. REPEAT (half points for improvements).

4-501.11 Maintain equipment in good repair. Repair leaking faucet at 3-comp sink.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Clean dust from hood screens on hand system in kitchen area. Clean dust from exterior of fan screen in dish room.

5-501.114 Ensure drain plug on dumpsters, waste containers is in place. There is not a drain plug on the trash dumpster. REPEAT (half point taken since first violation was a general comment).

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. Clean dust from vent screens and ceiling tiles in kitchen area.

4-602.11 (E)(4) Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed pink buildup on the inside of ice machine on the splash guard in direct contact with ice as it is discharging from the chute. Clean often enough to prevent buildup. -1.5-

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed generic bottle used for disinfectant, deodorizer and sanitizer containing an unidentified pink liquid. CDI - PIC circled that the bottle contained disinfect during the inspection. -0-

4-203.11 Food thermometers shall be accurate to +/- 2 degrees Fahrenheit.-Pf Observed food thermometer off by 6F during calibration with EHS thermometer. CDI - PIC took this thermometer out of service and placed new one in service. EHS reminded PIC to ensure calibration is done frequently and thermometer taken out of service if calibration fails. Also, clean thermometer probe before and after each use to avoid buildup that could impact the reading. -.5-

4-501.14 Warewashing Equipment, Cleaning Frequency - C Clean warewashing equipment at least once a day. Observed buildup on the inside of dish machine at the upper corners. PIC stated this machine is de-limed weekly. EHS advised PIC to clean at least once a day. -0-

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed dust buildup on the cover and blade of cooling fan in-use and blowing on prep area where cut watermelon being packaged for cooling and cold holding. Clean often enough to prevent buildup. -.5-

5-501.114 Ensure drain plug on dumpsters, waste containers is in place. Observed no plug in the red dumpster outside the back door. Ensure drain plug is replaced. -0-

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. - Observed all QUAT sanitizer buckets at 50 ppm. CDI - buckets were remade at 200 ppm.

General comment 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 heavy dust build up on the cieling vents above the ice machine and prep table; clean vents.

4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed ice machine shield with slight pink residue accumulation.

4-501.18 Keep the wash, rinse, and sanitize solutions clean. Observed debris/residue present in the sanitizing vat of the three compartment sink. Solution was drained and refilled by PIC.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee cellphones stored in the prep area, items moved.

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 on canned good shelf not separated from usable canned goods. CDI- Dented cans removed and stored in separate area for credit.

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 hole in epoxy floor of walk in cooler, needs repair (repeat). Observed area of damaged wall around soap dispenser in employee restroom. Wall needs repair/ repainting.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed towels being held in buckets of sanitizer below sanitizer strength. CDI- Buckets remade to proper strength.

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. Walk in cooler has area of floor damage at door way, needs repair.

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 tray of 4 salads in service line fridge prepared 4 days ago that were not date marked. CDI- Salads voluntarily disposed of by PIC.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed a couple trays of recently assembled hamburgers hot holding at 122-130 in hot box. Likely losing temperature during assembly CDI- Burgers reheated to 165+ for proper hot holding. Reheat and assembly of burgers revised to ensure burgers would not enter hot box unless 135+.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed rolling rack with pans of rice, teriyaki beef, carrots, and chicken nuggets that were left out at room temperature over one hour and had reached 60 degrees. CDI- All foods on rack voluntarily disposed of by PIC.

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 rolling rack of left over food from yesterday (chicken fingers, teriyaki beef, cooked carrots, and rice) not properly date marked. CDI- Rack of food date marked for yesterday's prep date.

4-203.12 Ambient air and water thermometers shall be accurate.-Pf Observed milk box air thermometer inside appearing to be in-accurate. CDI- Thermometer was replaced with accurate air thermometer.

5-103.11(B) Provide sufficient hot water to meet the peak hot water demands.-Pf Observed hot water only reaching 95 degrees at all fixtures. Facility required to have min. 100 degree water to properly operate. Observed dish machine propery operating off booster heater and reaching required washing/ sanitizing temerature. Service called to have problem fixed. Workers completed serving from hot line then Facility followed their hot water procedure by stopping any additional food prep or food handling. Observed hot water restored by end of inspection, with temperature at 3 comp sink observed at 115 to continue climbing to proper set temp of 140+. Problem resolved, facility allowed to continue normal operation.

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 cut cantaloupe being held with TILT/ TPHC but time was not on TILT board per TILT procedure. CDI- Time of prep written on TILT board.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed fan mounted above 3 comp sink needing cleaning of dust build up.

5-205.15 Maintain a plumbing system in good repair. Observed 2 compartment prep sink hot water faucet handle not working, needs repair.

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 breakfast food items for today mistakenly date marked for yesterdays date, be sure to date mark accurately to prevent shelf life confusion. CDI- Date corrected.

7-204.11 Provide sanitizer at correct concentrations, diluting as required.-P Maintain quat sanitizer 150-400 ppm. Observed quat sanitizer in sanitizer bucket reading above 400 ppm according to test strip. CDI- Sanitizer diluted to proper strength.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed handwash sink at dish area that had run out of paper towels. CDI- Paper towels provided.

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 sliced turkey in walk in cooler thawing since yesterday that was not date marked with a date of thaw. CDI- Turkey date marked.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed a couple boxes of tater tots stored on floor of walk in freezer. CDI- Boxes stored off the floor.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee personal food stored in fridge co-mingled with food for students. CDI- Employee food removed.

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 salads trying to cool covered in tight lids in the reach in cooler on the line. CDI - salads were opened and placed in the walk in cooler to cool. Salads were 41F at the end of the inspection.

General comment 4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. - Observed cleaning needed on the walk in cooler gasket.

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 pan of alfredo sauce in walk in cooler that was 5 days old that had no date marking. CDI- PIC disposed of sauce. General Comment: Backflow prevention device replaced on garbage disposal of dish machine since last inspection.

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 grilled cheese sandwiches made on 9-09-15 date marked for 9-10-15, use a consistent and accurate date marking system, as all other foods apear to be dated by date of prep. CDI- Date corrected.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed a silverfish insect at kitchen handsink by dry good room. Have area treated for pests as necessary.

5-203.14 Prevent backflow or backsiphonage at each point of use in a water supply system by installing an approved backflow device. -P Atmospheric vacuum breaker on garbage disposal at pre-wash of dish machine is broken, needs repair or replacing.

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 spaghetti sauce in walk in cooler with either the wrong date or had been in walk in cooler too long, date marked for 17 days ago. CDI- PIC disposed of spaghetti sauce.

5-202.12 Provide at least 100F water at handsinks.-Pf Observed hot water pedal on dish area handsink needing some repair to work properly and be able to deliver min. 100 degrees water. Will follow up to see this violation corrected.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed Traulsen fridge on serving line reading 60 degrees, all TCS foods inside were 50-60 degrees. All salads prepped 1.5 hrs earlier were moved to walk in freezer to rapidly chill to 41 degrees and later held with TPHC. Cheese sticks and yogurt that had been in cooler more than 4 hrs were voluntarily disposed of by PIC. Will follow up within 10 days to verify fridge has been repaired.

4-501.11 Maintain equipment in good repair. Right side faucet of 3 comp sink has leak, needs repair.

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed open employee drink cup stored on counter, observed employee personal food and drink stored above students apples in walk in cooler. CDI- Drinks removed and personal foods stored on bottom shelf away from foods.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed chicken sandwiches in hot hold cabinet at 117-125 degrees. Be sure to re-warm foods that lose temperature during prep to ensure they hot hold at 135 min. CDI- Chicken reheated and properly hot held.

4-502.11(A) Maintain utensils in good repair. Observed plastic container lids that were cracked and in poor condition, worker disposed of lids.

. 2-401.11 Eating, Drinking, or Using Tobacco - C Employee drinks need to be stored covered or below food and food contact surfaces. Observed multiple employee drinks stored on shelving above bag of lettuce bag of lettuce was removed from shelving.

3-305.11 Food Storage-Preventing Contamination from the Premises - C Do not store food on floor. Observed bin of hot dog buns in back right corner stored on floor. CDI Buns were placed on shelving during time of inspection.

4-501.11 Good Repair and Proper Adjustment-Equipment - C Maintain equipment in good repair. Observed cracked cambro lid in need of replacement.

3-501.18 Maintain 7 day shelf life for all required TCS foods. Observed open container of Hummus in walk in cooler dated for over 1 month old with instructions on container to keep only 7 days after opening. CDI- Hummus disposed of.

Hot hold foods at 135 min. Observed Hamburgers hot holding in hot hold cabinets and on service line at 119-132. Hamburgers are loosing temperature during prep of placing them on buns with cheese and then being placed in hot holding. Need to re-heat foods that loose temp during prep to ensure they can hot hold at 135. CDI- PIC reheated all out of temp burgers and will revise hamburger prep to ensure hamburgers are above 135 before entering hot holding.

Follow TILT/TPHC prcedures as written in TPHC agreement and according to food code. Observed lettuce tomato set ups, and caeser salads observed at 50-45 degrees being put out to be held with TPHC, that had not been cooled first to 41. CDI- All out of temp salads were placed in freezer to rapidly chill to 41, PIC will revise salad making procedures to ensure salads reach 41 degrees before holding with TPHC.