ASHLEY PARK ELEMENTARY LUNCHROOM

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. CHRONIC REPEAT VIOLATION. Hand sink next to cleaned and sanitized utensils in dish room and hand sink number 5, next to food prep table, need to have physical barrier to prevent splash onto utensils and to food and food contact surfaces. Do not drill into sink, but attach metal or plastic barrier to wall between hand sink and table/drainboard.

REPEAT 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. Observed no splash shield between hand washing sink and air drying drain board of 3-comp-sink in dish room. PIC will place work order again to have splash installed

REPEAT 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 in WIC metal floor plate and screws loose and not secured to floor. PIC stated workorder has already been place again to have metal plate secured to floor.

REPEAT 6-501.112 Remove dead or trapped birds, insects, rodents, and other pests. Observed dead insect in dish washing room and in dead insects in dry storage room. Insects traps in need of replacements in dish washing room and dry storage room. PIC will have work order place for traps to be replaced. PIC removed dead insects.

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. Observed no splash shield between hand washing sink and air drying drain board of 3-comp-sink in dish room. PIC will place work order to have splash install between both pieces of equipment.

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 in WIC metal floor plate loose and not secured to floor. PIC stated workorder has already been place to have metal plate repaired.

6-501.112 Remove dead or trapped birds, insects, rodents, and other pests. Observed dead insect in dish washing room under 3-comp-sink and in dead insects in dry storage room. Insects traps in need of replacements throughout kitchen. PIC will have work order place for traps to be replaced

4-501.11 Maintain equipment in good repair. Observed ice build up on pipes and wall in WIF. PIC will have word order placed.

3-501.19(B) (1) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall have an initial temperature of 41 F when removed from cold holding temperature control or 135 F or greater when removed from hot holding temperature control. -P- Observed Caesar salads with cut romaine lettuce placed on time control at 45-46F. -CDI- PIC placed items back in WIC to cool back down. -1.5-

3-501.19(B)(3) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall be marked to indicate the time that is 4 hours past the point in time when the food is removed from temperature control. -Pf- Observed time not written on TPHC board. -CDI- PIC placed time stamp according to when items were placed out of temperature control. -1.5-

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 cut lettuce and tomatoes cooling in RIC with lids. -CDI- EHS educated PIC on proper cooling methods and PIC removed lids and placed items in WIC to facilitate rapid cooling. -0- 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 Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

4-501.11 Maintain equipment in good repair. Observed dish machine not properly functioning. Per PIC, parts have been ordered. -0.5-

3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods.- Observed unwashed tomatoes in a large box stored above a box of pre washed carrots. CDI- PIC corrected the storage order. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P- Observed a bucket of sanitizer said to be used as a sanitizing step after a cleaning process below 100 ppm quat. CDI- PIC changed bucket to proper concentration. 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

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P- REPEAT- Observed to trays cheeseburgers below 135F see temp chart. CDI- PIC placed items in oven to be properly reheated. 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 .

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P 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 . Observed pan of chicken nuggets in hot box between 129F and 133F. CDI - Chicken nuggets were placed in oven and reheat final temp 168F.

5-202.12 Provide at least 100F water at handsinks. -Pf Observed hand wash #3 at 96 degrees F. 10 day verification required.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed speed rack of corn dogs, potatoes, and ready to eat items covered by plastic bag. Plastic bag was visibly soiled with brown food residue from spillage. CDI - PIC replaced with new plastic bag. -1 point-

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed hot dogs at 127 in the hot box. CDI reheated to 165. Repeat violation.

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 tightly wrapped cheese that was in the cooling process after being used. CDI - placed in the freezer for cooling.

5-501.16 Provide waste bins in required areas including at handwash sinks. Observed trash can was not at the hand sink. CDI - trash can put by the hand sink.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf: Employee dumped bucket of dirty water in dish pit handsink. Observed bucket in front line handsinkCDI by instruction.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P: Found chicken patties holding in hot box less than 135 F. CDI- reheated to 165 F for holding and service.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P: Grated cheese for fish tacos held at serving line on cold plate was 46F. CDI- cheese taken to freezer.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Damp cloths in sanitizer buckets but no solution in bucket.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P In front line steam table, observed burgers with temperatures ranging from 97-124F. Burgers were in a pan sitting on top of steam table. Proper hot holding technique would be burgers in a pan, inside the steam table. CDI- Burgers were placed back into steamwell and reheated to 171F. Observed two pans of burgers in hot box, pan 1-130F, and pan 2-118F. CDI- Burgers were placed back into steamwell and reheated to 155F and 160F.

3-501.19 Provide and follow written procedures for foods held using Time as a Public Health Control (TPHC). Clearly mark foods with begin and end times. All food not sold by the end of 4 hours shall be discarded. -P/Pf Observed TPHC board filled out with item names, but no start time. Cesar salad was on front line and no start time was on board. CDI- Time salad was placed on front line was filled out.

4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. In dry storage area observed trays and toilet paper being stored directly on floor.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed utensils stored clean with food debris stuck to surfaces; CDI utensils pulled and placed into dirty dish pit.

REPEAT 6-202.14 Toilet Rooms, Enclosed - C Ensure that all restrooms opening into kitchen area / food prep area have a self closing door maintaining a enclosed toilet room. Observed restroom door not self closing.

NO POINTS DEDUCTED 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 cleaning issues to PHYSICAL FACILITIES. (Observed floor in walk-in freezer collecting debris).

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. (observed TILT kettle collecting debris from morning prep in need of cleaning)

5-501.17 Provide a covered waste bin in female restrooms. Observed no covered receptacle / waste bin in womens restroom. 6-202.14 Toilet Rooms, Enclosed - C Ensure that all restrooms opening into kitchen area / food prep area have a self closing door maintaining a enclosed toilet room. Observed staff restroom door not self closing.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed dumpster lids severely damaged. PIC showed work orders put in for dumpster replacement. Dumpster company is refusing to replace. CMS coordinator on site today during inspection. Coordinator expressed that they are trying to get a new dumpster at this location.

6-202.11 Shield the lights or provide shatter-resistant bulbs in areas of exposed food, equipment, utensils, linens or single-use articles. Observed damaged light shield over prep area. Light shield is not connected all the way around.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed large (gallon jug) of soap stored in handsink near 3-comp and dishwasher. CDI: Soap container moved.

4-501.112(A)(2) Provide a minimum of 180F rinse water for sanitization when using the dish machine. -Pf Observed dishmachine not properly sanitizing according to thermolabel. Gauges were reading 150F for wash and 205F for rinse. CDI: Maintenance called during inspection. VERIFICATION REQUIRED.

4-501.15 Operate a warewashing machine in accordance with data plate. Observed dish machine running rinse at 205F (data plate says 180F) and wash running at 150F (data plate says 160F). CDI: Maintainence called on site. VERIFICATION REQUIRED.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed dumpster with damaged and cracked lid. Replace lid.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed pasta and pasta and chicken hot holding less than 135 F. CDI- reheated above 165 F.

4-501.114- Chemical sanitizing solution used in manual operation shall be kept at proper levels -P. Observed quat sanitizing solution in 3-compartment sink reading less than 50ppm. CDI-New sanitizing solution was mixed at proper level.

4-501.19- The temperature of a wash solution in 3-compartment sink during manual warewashing shall be maintained at a temperature of 110F -Pf. Observed manual warewashing in wash solution of 103F. CDI- Water was drained from sink basin and new wash solution was prepared at 110F.

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 opened hummus not date marked. Date written on bucket 3/26. Said to received date. CDI- allowed to date with 5/18 as PIC was sure that was date opened.

3-403.11 Reheat all TCS foods to 165F within 2 hours if food is to be hot held until service. -P : Found beans in holding unit 92F ready to go to front line. CDI-reheated in oven to 165 F.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Found cloths in saniotizerless than 250 ppm. CDI- buckets changed out.

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

4-602.13 Nonfood Contact SurfacesGENERAL COMMENT***THE MICROWAVE IS LOCATED IN ITS OWN ENCLOSED ROOM OUT IN CAFETERIA DINING AREA. SIGN HAS BEEN AFFIXED INDICATING IT IS THE TEACHER'S RESPONSIBILITY TO KEEP IT CLEAN***

3-501.15 Cooling Methods - PF. Salads prepared this morning per statement of operator Sandra Howie, tightly covered and stacked in trays one on the other. CDI- discussed cooling method; corrected by instruction.

4-903.11 (A), (B) and (D) Equipment, Utensils, Linens and Single-Service and Single-Use Articles-Storing - C. One pan of knives stored as clean in the dry storage room. Dried debris in pan used to store knives. CDI- verbal correction.

4-601.11 (B) and (C) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils - C. Dried debris on fan shield at warewashing area and on filters in center cook line, and in drawers in prep area.

Maintain all food contact surfaces properly washed, rinsed, and sanitized. Observed ice machine with mold build up- employee cleaned during inspection. Also observed one utensil with food debris stored as clean. Utensil sent to re-wash.

General Comment- Maintain all equipment and utensils in good repair. Observed one steamer leaking water (maintainence order already put in) and one utensil with bent/sharp metal piece that is hard to clean- discard.

General Comment- Maintain facility in good repair. Observed area beside dish machine with peeling wall and pipes with peeling/exposed vinyl.