RENAISSANCE WEST STEAM ACADEMY

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 the non-food contact surfaces of multiple dishes soiled with food debris/residue. -CDI- Dishes were placed in the 3 compartment sink to be re-washed. (0.5 pts)

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no paper towels at the hand sink by the dish pit. -CDI- PIC provided paper towels for the hand sink. REPEAT*** (1 pt)

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 dish machine only reach 145F while actively being used. The technician onsite said that the booster heater was not turned on for the unit. After the booster heater was turned on, the dish machine reached 159F after 6-7 cycles. -CDI- The dish machine was able to get to 163F and all dishes were rewashed/sanitized. Due to correction, points are not escalated. REPEAT*** (1.5 pts) 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 .

3-501.15 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 prepared salads cooling in sealed plastic containers not allowing air to properly cool the salads. -CDI- PIC opened the containers to allow proper cooling. (0 pts) 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 .

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. - PIC states she does possess a valid CFPM/ServSafe certificate but was unable to provide proof at the time of the inspection. PIC on site stated she had just taken over as manager the week prior. For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf - Observed the handwash sink #2 (adjacent the dry storage room) to not be provided with paper towels at the time of the inspection. CDI - PIC restocked paper towels.

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 mechanical high temperature dish machine only reach temperatures between 152-155F after multiple attempts. EHS informed PIC that they are not to use the dishwasher until it can be repaired and that they must get it repaired. PIC understands that they must wash dishes by hand in the 3 compartment sink. 3 day VR to observe repair/continued compliance. 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 .

3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. - Observed a clear condiment squirt bottle that was not labeled as to its contents.

4-903.11(A)(C) Store single-use and single-service articles in a clean, dry location; where they are not exposed to splash, dust, or other contamination; and at least 6 inches above the floor. - Observed a stack of single service lunch trays stored out of the packaging and with their food contact surfaces face up on a lower shelf to a prep table, allowing for contamination to the food contact surfaces. Top tray was observed with visible contamination. CDI - Top tray voluntarily discarded and stack flipped upside down.

3-403.11 (C), (D) Reheat commercially processed, ready-to-eat food to 135F within 2 hours if food is to be hot held until service. -P- Observed marinara sauce reheated to 131F. -CDI- PIC reheated items to 139F. -0-

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 bagged cheese sticks cooling in RIC. -CDI- PIC moved items to freezer to facilitate rapid cooling. **REPEAT** -1- 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 .

2-301.14 Wash hands before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single service and single use articles. -P- Observed food employee return from outside and begin to engage in food prep without washing hands. -CDI- EHS intervened, educated food employee on when to wash and food employee washed hands. -0-

3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. Observed unwashed tomatoes over RTE bagged lettuce. -CDI- PIC corrected storage order. -0- For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

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 cheese sticks removed from temperature control to place on TPHC at 44-45F. -CDI- PIC placed items in freezer to rapidly cool back down. -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 yogurt bags with cheese sticks cooling in RIC at low rate. -CDI- EHS educated PIC on proper cooling methods and PIC placed items in WIC to facilitate rapid cooling. -0.5- 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 .

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed dead pest in chemical/laundry room. -0-

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 temperature dish machine with a final rinse temperature of 153F. **3DAY VERIFICATION REQUIRED** **FACILITY TO USE 3-COMPARTMENT SINK UNTIL REPAIRS HAVE BEEN MADE** -1.5- 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 .

4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods. -Pf- Observed thermometer for high temperature dish machine not properly functioning due to possibly needing a new battery. **10 DAY VERIFICATION REQUIRED** -0.5-

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 lettuce, tomatoe, and pickle clam shells that were prepared the day before in the reachin and display cases without dates. CDI dates added. 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 .

3-501.19 (C ) (3) Follow written procedures for cold foods held using Time as a Public Health Control (TPHC) for 6 hours. Food shall be marked with start and discard time. -Pf Observed lettuce, tomatoe, pickle clam shell condiments and lunchbox smoothie with sandwich that is on time and not added to board. CDI items added to TPHC board. Observed yogurt bag on TPHC board with a time stamp for an hour later prior to being prepared. CDI time stamped removed and facility added time when product was removed from temperature control for lunch service.

5-501.115 Discard items and litter stored in the waste areas and enclosures as they are not necessary to operation and maintenance. Observed old broken basketball hoop that was stored behind outdoor dumpster and in need to be discarded to prevent harborage.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed cheese burgers in the hot box hot holding at 127F. Per PIC, burgers were placed in there about 45 mins ago. CDI: PIC reheated burgers in the oven. Burgers were over 165F before inspection ended. -1.5- 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 .

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. For more information please visit: http://meck.co/FoodSafety 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 . Observed a couple metal pans stored as clean with food residue. CDI: items were placed in the dish machine to be washed and sanitized. -1.5-

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed hamburgers hot holding in the serving line at 109F-112F. CDI: hamburgers were reheated to 140F during inspection. REPEAT VIOLATION -3-

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed 2 sheet pans of cauliflower in the hot box at 112F. CDI: PIC reheated cauliflower to 200F. REPEAT VIOLATION -3-

4-302.13 Temperature Measuring Devices, Manual Warewashing -Pf Observed facility with no temperature measuring device for the high temperature dish machine. VR within 10 days to ensure a temperature measuring device is acquired. -0-

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed chicken at 133F, sweet potato fries at 121F, and broccoli at 110F. CDI: All items were reheated back up to 170F, 166F, and 190F -1.5-

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed quat sanitizer concentration in buckets at 0-100ppm. CDI: All buckets were refilled with new quat sanitizer with concentration of 200-300ppm. -0-

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed employees wearing wrist watch while preparing food. CDI- employees removed watches.

4-904.11 Display and handle single-use and single-service articles to prevent contamination. Observed one stack of single-service lids that were not inverted. CDI- lids were inverted.

4-501.112(A)(2) Provide a minimum of 180F rinse water for sanitization when using the dish machine. -Pf In a mechanical operation, the temperature of the fresh hot water sanitizing rinse as it enters the manifold may not be more than 194 F, or less than (1) for a stationary rack, single temperature machine, 165 F. Temperature of conveyor dish machine for final rinse peaked at 174 F. Temperature of internal thermometer was 156 F. CDI- Facility will use single service plates, cups, and utensils until unit is repaired. VR- facility has up to ten days to repair unit.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed the sanitizer in 3-comp sink registered 50-100 ppm for QAC. Items that are too big to place into the dish machine area cleaned and sanitized at 3-comp sink. CDI-Sanitizer solution was discarded. Sanitizing solution registering 200-300 ppm was added to 3-comp sink.

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 item not list of on TPHC board. Also, the date for TPHC board was listed as 9/5/2019, yesterday's date. CDI- Board was changed to reflect the correct date. Food item was add to the TPHC board.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed wiping cloths stored in sanitizer that was registering 50-100 ppm For QAC. CDI- Sanitizer solution was discarded. Sanitizing solution registering 200-300 ppm was added to sanitizing bucket.

4-602.11 Equipment Food-Contact Surfaces and Utensils-Frequency - P Observed mold and mildew present in top interior of ice machine. VR- facility has up to ten days to clean ice machine.

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 a package of boiled eggs and sliced turkey that were not dated once opened. CDI- Manager voluntarily discarded both food products.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed beans hot holding below 135F. CDI, beans were reheated to 165F.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed sanitizer at a sani bucket with a concentration less than 50ppm quat. CDI, sanitizer was refreshed.

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 heavily dented can not stored seperately. CDI, dented can was seperated.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed wet wiping cloth stored in sanitizer with concentration less than 50ppm quat.

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 packaged sausage biscuits placed into walk-in cooler on speed rack then entire rack is covered with plastic. Biscuits measuring 111F Observed no temp drop in 30min. Observed ravioli inside walk-in cooler tightly sealed at 50F. CDI large plastic covering removed to allow air flow across product, ravioli discarded by management.

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 cooked cut chicken with open date mark of 9/14/2017' 4 days past 7 days allowance. CDI chicken discarded.

5-103.12 Provide water under pressure to all fixtures.-Pf Observed hand sinks with pressure faucets installed (button you press instead of handles) only lasting 4-11 seconds, taking 7-10 presses for hot water to reach 100F with some never reaching 100F. The amount of time required to reach 100F is a barrier not only for acheiving hot water requirement but hand washing as well and needs to be corrected. VR to ensure compliance.