CHARLES H PARKER ACADEMIC CENTER

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed sanitizer reading at 0ppm. CDI sanitizer was re-made to meet correct sanitizer levels. 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

5-205.15 Maintain a plumbing system in good repair. Observed hand washing sink slow to drain.

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 significantly dented cans being stored on top shelf in dry storage, over boxed food. Items should be kept on bottom shelf to avoid potential contamination.

3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. Observed a box of unwashed apples in WIC stored over RTE applesauce and juice boxes. CDI - PIC moved apples to lower shelf in WIC. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

6-501.112 Remove dead or trapped birds, insects, rodents, and other pests. Observed insect traps in dry storage in need of replacement. PIC has work order in with CMS to schedule pest control visit.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed sanitizer buckets with low quat sanitizer concentrations. CDI - PIC remade buckets.

5-205.15 Maintain a plumbing system in good repair. Observed leak in plumbing under 3-comp sink. PIC has work order submitted with CMS for repair.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P : Marinara at serving line 116.0 F. Heating turned off for portion of steam table. CDI- voluntarily discarded. Entire unit turned ON. 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 .

3-501.18 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: Opened mozzarella cheese dated 2/26. CDI- 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 .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P: Cart brought out of WIC to load up steamers was allowed to sit room temperature long enough for cooled pizzas from previous day not destined for the steamers to rise to 57.0 F. Do not leave TCS food unattended in the kitchen. CDI- PIC elected to discard food. 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 .

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf: Found cooked carrots, and two pans of spaghetti sauce in walk-in freezer not dated. PIC discarded. 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 .

5-103.12 Provide water under pressure to all fixtures.-Pf: One hand sink in kitchen not generating water under pressure. PIC stated a part is on order. Follow-up within 10 days.

7-204.11 Provide sanitizer at correct concentrations, diluting as required.-P: Bucket for storing wiping cloths registered above 500 ppm by test strip. CDI- contents discarded into 3 comp sink and new solution of 200 ppm prepared.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Sanitizer buckets, some holding cloths registered 500 ppm quat. CDI- all emptied and refilled from 3-comp sink which held solution of 200 ppm quat. 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. One sanitizer bucket holding wiping cloth held soiled and cloudy solution.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf: Bottle of clear liquid labeled as disinfectant. Label on bottle was identical to bottle holding pink disinfectant. CDI- bottle discarded.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P: Fries Potatoes on serving line 109.0 F. CDI- discarded voluntarily. 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 .

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf: salsa from previous day dated with today’s date. CDI- changed date to 9/7/22. 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 Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Side sliding door of dumpster open

4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Build-up on ice shield in ice machine. Be sure to clean in the grooves of the ice shield.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Side sliding door of dumpster open

3-501.17 Ready-To-Eat Time / Temperature Control for Safety Food, Date Marking (Pf): Found tomato sauce dated 10/26 in walk-in cooler. PIC stated sauce was pulled from freezer the previous day. When freezing TCS foods, record date frozen AND date pulled from freezer. CDI- education and use of sauce for today’s meal.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Buckets holding cloths contained a solution of 0 ppm quat. Facility mixes solution by hand. Worked with staff to properly mix concentrate with water to attain 200 ppm. Advised staff to use test strips each day.

4-703.11 Hot Water and Chemical-Methods - P: Observed high temp machine reaching a maximum surface temperature of pass-thru items of 156F. Call made to maintenance for service. Verification within 10 days that service has been effective.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Wiping cloths stored in solution that measured 0 ppm quat sanitizer.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed cooked noodles in tilt skillet with a temperature of 117F. PIC stated that noodles were cooked earlier and will be reheated prior to service. All other food items were holding at 135F or above. CDI - Asked PIC to reheat noodles to 165F or above and then hold noodles at 135F of above prior to service. Noodles were reheated to 175F. -0 points-

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed two bottles of chlorine sanitizer with damaged and faded labels. One was no longer completely legible. CDI - Recommended to PIC to relabel bottles for easier identification. -0 points-

6-201.13 Floor and Wall Junctures, Coved, and Enclosed or Sealed - C Observed coving tile broken and missing in walk in cooler. PIC stated that a work order for repair has already been placed. -0 points-

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed containers of mozzarella cheese sticks that were reading a temperature of 73 F. CDI- Cheese sticks were placed on ice and in walk-in cooler to chill.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed damp wiping cloths stored on prep surfaces in-between use. Those cloths inside of sanitizing containers were not in sanitizing solution that was 0ppm. CDI- Solution was brought to 50-100ppm. Cloths were placed in solution.

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 cooling in reach in cooler, in sealed plastic containers. CDI, salads placed in walk in cooler, opened, to rapidly cool.

6-404.11 Segregation and Location-Distressed Merchandise - PF Observed distressed can of pears not sepeated. CDI, can seperated.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed one small live roache in dish room and one in adjasent laundry room. PIC provided documetation of monthly pest control visits.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed sanitizer at 3 comp sink with concentration less than 10ppm chlorine. Sanitizer solution was prepared with 100F water. CDI, sanitizer was re-done at correct concentration. Ensure sanitizer is at correct concentration.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed some build up on gaskets on reach ins. Improvement noted.

4-501.11 Maintain equipment in good repair. Observed split/torn gasket on stand up hot holding unit' in need of repair.

NO POINTS DEDUCTED 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 (inside bottom stand up hot holding unit).

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 numerous packaged / sealed salads in walk-in cooler (cooling) measuring 53F; no temp drop in 30 min, CDI salads opened to allow air flow across products. Observed required temp drop during inspection.

5-501.115 Discard items and litter stored in the waste areas and enclosures as they are not necessary to operation and maintenance. Observed numerous stacks of 5 gallon buckets stored behind dumpster cans collecting water in need of removal; Observed wheel barrel and other misc items stored around and behind dumpster area in need of removal.

4-502.11(A) Maintain utensils in good repair. Observed metal strainer utensil rusted in need of replacing.

NO POINTS DEDUCTED 4-602.13 Nonfood Contact Surfaces - C Observed trays used to store spices collecting debris in need of cleaning.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Two buckets of soapy water at front service line with wiping cloths stored in them. CDI- PIC Patricia Freeman was advised that wiping cloths may be held in sanitizer. Cloths removed

4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Single service trays at front service area and in opened boxes at back of prep area not protected during storage. CDI- PIC corrected.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed date label stickers remaining on multiple pans stacked on dish shelf. CDI - pans removed to be cleaned. 4-501.112(A)(2) Provide a minimum of 180F rinse water for sanitization when using the dish machine. -Pf Observed high temp dishmachine not reaching proper temperature. Final rinse temp gauge only measuring ~160F. Facility has switched to paper product to serve and will be using 3-compartment sink to wash, rinse, and sanitize other dishes. Verification required to ensure dishmachine is working properly.

General Comment - 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 date on chart for TPHC items had not been changed since 4-19. CDI - date changed during inspection.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed wet wiping cloth stored on shelf at dish area with clean dishes. Observed some other wet wiping cloths stored on prep table while not in use.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -P Multiple sectional blue trays stored on serving line with dried food debris remaining. Trays were removed and ran back through dish machine.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Multiple pans of mashed potatoes stored in hot box 116-120F. CDI - pans reheated to 171F.

General Comment: 3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Deli meat and chicken strips inside 2-door reach-in cooler dated for day product was received on 1/20. Products are received frozen and taken out to thaw for 24 hours. Date mark prepared and RTE foods once taken out of freezer and held under refrigeration for 24 hours or more. CDI - Products were dated correctly.

General Comment: 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 Containers of Chef salads at 63F and side salads at 49F cooling with lids on in reach-in cooler. CDI - salads removed from reach-in and stored in walk-in cooler then freezer uncovered. Temperature was dropping during the course of the inspection.

Repeat: 5-501.114 Ensure drain plug on dumpster, waste containers is in place. Drain plug still missing from blue dumpster. Cafeteria manager has emailed Building Services, contacted coordinator and head custodian, and inspector has called dumpster company directly during previous inspection. Building services was contacted again during inspection today.

3-304.14(B) Hold in-use wiping cloths in sanitizer at proper concentration between uses. Observed wiping cloths in bleach solution bucket at 0ppm. Observed 2 sanitizer bleach spray bottles at 0-10ppm. (all solutions changed out to proper concentration).

4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed boxes of single service containers on the floor in dry storage room.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed non food contact part of ice machine deflector with pink mold build-up.

5-501.114 Ensure drain plug on dumpsters, waste containers is in place. Observed drain plug missing from dumpster. 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 on ground beside dumpster.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed a few pans stacked wet on shelf in dish room.

4-501.11 Maintain equipment in good repair. Observed heavy leaking inside one of the Delfield reach-in coolers. All food was removed and service call will be placed.

5-501.114 Ensure drain plug on dumpster, waste containers is in place. Observed drain plug missing from dumpster. 5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed side door open to dumpster.

2-301.14 Wash hands after handling soiled equipment or utensils and before food preparation, handling clean equipment and utensils and unwrapped single-use/single-service articles.-P Observed employee handling soiled utensils and equipment and then handling cleaned food trays without washing her hands in-between. CDI by instruction.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed two ladles stored clean above the 3 compartment sink with visible food debris on them. CDI- ladles set aside for recleaning. 4-501.114 Maintain sanitizer at correct concentrations. -P Observed two chlorine sanitizer spray bottles with concentrations below 50ppm. CDI- bottles were emptied and refilled.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed food debris buildup on the green 'start' button of the dish machine.

4-501.11 Maintain equipment in good repair. Observed one torn gasket on a reach in cooler.

5-501.114 Ensure drain plug on dumpsters, waste containers is in place. Observed missing drain plug on outside waste receptacle.

6-501.14 Change the filters and clean the intake and exhaust air ducts so they are not a source of contamination by dust, dirt or other materials. Observed dust buildup on two ventilation coverings and dust on the ceiling tiles adjacent to ventilation ducts above the food service line.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed deli slicer with old food debris accumulating behind the blade. CDI by setting aside for recleaning. 4-501.114 Maintain sanitizer at correct concentrations. -P Observed one bucket of chlorine sanitizer at 0ppm. CDI by dumping and refilling at the proper concentration.

6-501.114 Remove items such as unused or unnecessary equipment from the premises if they are no longer used in day to day operations. Observed several utensils in the dry storage room that are no longer used by the facility.

3-501.18 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Disposition - P. Ready to eat, potentially hazardous foods shall be discarded after 7 days if held at 41F or below. Observed one bag of shredded American cheese dated 5/21 in walk in cooler. CDI by discarding.

3-304.14 Wiping Cloths, Use Limitation - C. When not in use, wet wiping cloths shall be stored in sanitizer buckets. Observed one wet wiping cloth stored on a counter top.

4-501.11 Good Repair and Proper Adjustment-Equipment - C. Equipment shall be maintained in a state of good repair. Observed rusty shelving in serving line reach in cooler.

5-501.114 Using Drain Plugs - C. Drains in waste receptacles shall have drain plugs in place. Observed outdoor waste receptacle without a drain plug.

2-102.12 Certified Food Protection ManagerAt least one person on site shall be an ANSI accredited certified food protection manager. Observed nobody on site with certification at time of inspection. CDI by instruction.

2-401.11 Eating, Drinking, or Using TobaccoGeneral Comment: Employees may drink from a closed beverage container if handled to prevent contamination of equipment and food. Observed open coffee mug stored on prep table. CDI, operator removed and discarded coffee.

5-202.12 Handwashing Sinks, InstallationGeneral Comment: A self-closing or metered faucet shall provide a flow of water for at least 15 seconds without the need to reactivate the faucet. Observed handwash sink located outside of employee restroom not providing a continuous flow of at least 15 seconds.

3-501.16 (A)(1) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold HoldingPotentially hazardous food shall be hot held at 135 degrees F or above when hot held. Observed pizza stored on shelf at prep line below 135 degrees F. CDI, operator reheated pizza.

3-501.17 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Date MarkingFollow proper date marking procedures. Observed mozzerela cheese with a date of preparation of 11/6, a container of cut tomatoe with a date of preparation of 11/18 in walk-in refrigerator and turkey stock that was prepared for the Thanksgiving meal that operator stated was frozen without a date on it. CDI, operator discarded food.

2-402.11 Effectiveness-Hair RestraintsGeneral Comment: Food employees shall wear effective hair restraint. Observed 1 food employee without a hair restraint.

3-304.12 In-Use Utensils, Between-Use StorageGeneral Comment: Store in-use utensils in a clean, dry area. Observed 1 spoon used for pickles stored on soiled container lid in reach-in refrigeration unit. CDI by instruction, spoon relocated for cleaning.

4-903.11 (A) and (C) Equipment, Utensils, Linens and Single-Service and Single-Use Articles-StoringStore slingle-service items in a clean, dry area. Observed several single service cup lids stored in a white storage container collecting food debris.

4-602.13 Nonfood Contact SurfacesGeneral Comment: Nonfood contact surfaces shall be free from accumulation of soil. Observed 1 drawer storing spatulas accumulating debris. Observed 1 white storage bin collecting debris and in need of cleaning.

6-305.11 Designation-Dressing Areas and LockersLockers or other facilities shall be provided for orderly storage of employees possessions. Observed hair cream and body spray stored on handsink in employee restroom.6-501.14 Cleaning Ventilation Systems, Nuisance and Discharge ProhibitionVentilation system shall be free from accumulation of dust. Observed dust accumulating in ventilation system in employee restroom.

4-602.11 Equipment Food-Contact Surfaces and Utensils-FrequencyEquipment such as ice machines shall be cleaned according to manufacturers instructions or at least enough to prevent accumulation of soil. Observed pink residue buildup on shield of ice machine. CDI by instruction.4-601.11 (A) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and UtensilsEquipment food contact surfaces shall be clean to site and touch. Observed meat residue on blade of slicer. CDI, operator cleaned slicer blade.

3-501.17 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Date MarkingDate mark potentially hazardous food that is ready-to-eat and held in establishment for over 24 hours. Observed heat treated carrots not date marked in walk-in cooler that operator stated was prepared on Friday. Observed 4 chicken salads not date marked in reach-in unit that operator stated was prepared on Friday. CDI, operator discarded salads and carrots.

3-501.13 ThawingUse proper methods to thaw food. Observed a package of turkey thawing in water at prep sink at 80 degrees F. CDI, operator removed turkey from sink.

•4-203.11 Temperature Measuring Devices, Food-AccuracyThermometers shall accurately calibrated to + or - 2 degrees F. Observed 1 of several food thermometers that was not accurate to the required range. CDI, operator calibrated thermometer to correct temperature.

6-501.14 Cleaning Ventilation Systems, Nuisance and Discharge ProhibitionGeneral Comment: Clean ventilation system in employee restroom. Observed 1 dirty vent in employee restroom.