SOUTH ACADEMY OF INTERNATIONAL LANGUAGES

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. *Observed - Quaternary Sanitizer in Red Sanitizer buckets below proper concentration. *CDI - PIC emptied and refilled sanitizer buckets.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf- *Observed - 2 handsinks without paper towels or alternative hand drying device available. *CDI - PIC provided paper towels.

*REPEAT* 3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P- *Observed - String Cheese and Yogurt in Service Line Standing RIC above 41F. *CDI - PIC voluntarily discarded item. 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 .

3-304.12 (E) In-use utensils, such as ice scoops or utensils for non-TCS food, must be stored in a clean and protected location. *Observed - Ice Scoop stored directly on top of Ice Machine. *CDI - PIC placed scoop onto a tray to create a barrier between the scoop and top of ice machine.

4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. *Observed - Pink build up on interior white shield for dispenser. Clean frequently to avoid build up.

*REPEAT* 3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P- *Observed - String cheese and Yogurt above 41F in Service Line Standing RIC units. *CDI - PIC moved trays of yogurt bags to WIC to be rapidly cooled. 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 .

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. *Observed - Cardboard Box of frozen Strawberries stored directly on the floor under shelf in WIF. *CDI - PIC removed item from the floor.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. *Observed - Far Dumpster door left open after use. *CDI - PIC closed dumpster door.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P- *Observed - individual salads in 2 Door Standing RICs above 41F. PIC stated salads were prepped this morning and cooled in WIC. EHS observed log showing items were temped at 38F before being removed from WIC and placed into 2 Door standing RIC. *CDI - PIC placed items back into WIC with lids open to be rapidly cooled. EHS observed salads temped at 40-41F after 34 minutes. 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 .

4-501.11 Maintain equipment in good repair. *Observed - High Temp dish machine at 155F unable to reach proper sanitizing temperature. PIC placed a work order for the Dish machine and will sanitize using 3 compartment sink until repairs are completed and dish machine can properly sanitize dishes and utensils at 160F. A verification visit will be conducted within 10 days to verify dish machine has been repaired.

2-103.11(B) Persons unnecessary to the food establishment operation are not allowed in the food preparation area. -Pf Observed two secretaries walk into the kitchen during inspection. CDI - Manager sent the secretaries back to the dining area.

2-301.14 (E) Wash hands after handling soiled equipment or utensils. -P Observed an employee wash hands and then re-contaminate them by turning the faucet off with bare hands. CDI - Manager educated employee on proper hand washing and they rewashed hands.

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed a wrench inside of one hand sink. CDI - Item was removed.

REPEAT 6-202.15 Protect outer openings of establishment from insect or rodent entry. Observed a light gap at the bottom of the back door. Manager has had sweeps installed to reduce the size of the light gap.

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 one can with a slight dent on the outer seam. CDI - Item was removed to be returned to the supplier.

3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. Observed unwashed potatoes stored above ready-to-eat juices. CDI - Tomatoes were moved to a different shelf.

6-202.15 Protect outer openings of establishment from insect or rodent entry. Observed a light gap at the bottom of the back door.

4-501.11 Maintain equipment in good repair. Observed a freezer door that does not shut properly due to the bottom flap being raised.

REPEAT 5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed one open dumpster door.

6-301.14 Post a handwash sign at each handsink. Observed a hand wash sign at a sink that read: “Did you wash your hands?” CDI - Manager posted a hand wash sign from the state.

7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P Observed disinfectant chemical spray bottles stored above paper towels. CDI - Items were moved to the chemical shelf.

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf Observed three types of test strips in a Quat sanitizer test strip bottle. CDI - Bottle was removed and replaced with a new Quat sanitizer test strip kit.

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

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 opened container of cut lettuce in WIC with no date mark. PIC stated that lettuce was prepared on Monday, 3/25. CDI- date 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 .

3-501.18 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 open pack of pepperoni dated 11/16 in WIC. CDI - PIC 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 .

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wiping cloth held in quat sanitizer below 150 ppm concentration. CDI - employee replaced sanitizer at adequate concentration.

4-101.19 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. Observed cardboard knife holder in knife bin. PIC stated that knife holder is used to transport knife through facility for cutting cakes, etc. CDI - PIC voluntarily discarded and will find new method to safely transport knife through facility.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed 3x sanitizer buckets with solution registering at 0 P.P.M. Quat. CDI - PIC remade solution, read at 200 P.P.M. -0.5-

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 160 F as measured by a max/min thermometer. - P. Observed dish machine sanitizing final rinse temperature of 153.4 F after x3 attempts. CDI - PIC instructed staff to discontinue use of dish machine, shut off machine and contacted maintenance for repairs. -1.5-***3-DAY VERIFICATION REQUIRED. For more information, please visit: http://meck.co/FoodSafety or view our training video at the following weblink: Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P 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 . Observed milk in the self service cooler at a temperature of 42.7F. Ensure that milk is stored only one crate high in the front the unit due to ambient room air temperature will cause these to rise. Milk was moved to walk in freezer to cool down below temperature threshold.

4-702.11 Before Use After Cleaning - P Warewashing machine is not properly sanitizing utensils. The plate temperature was 154-156F after numerous attempts. Employee was using machine today. All items washed today were sanitized at the 3 compartment sink in Quaternary Ammonia at approved levels. We returned to the unit after about 20 minutes, and tried a few more times and the plate temperature did reach 160F. Unknown why after stopping use and then restarting it reached proper levels. I would recommend a service or a training on the unit. Facility has a lollipop max/min thermometer and we discussed how to use. Both my disc thermometer and the lollipop read 160F at the end of the inspection.