PALISADES HIGH SCHOOL LUNCHROOM

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Kitchen Hand sink wash water is much too hot. It is not adjustable by patrons, and is at 137F. Needs to be adjusted down to 110F or have cooling valve added to make these safe to use.

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 ceiling vent in laundry room to be very dusty. Need more frequent cleaning to maintain clean.

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed food handler filling red sani-bucket (without wiping cloths) in handwashing sink. CDI-Food handler removed bucket for sink.

3-302.11 (A)(4) Except when the food is being cooled, store food in packages, covered containers, or wrappings. Observed chicken filets and cookies in middle section of speed rack in WIF with top sheet pan exposed with one sheet pan on the top rung the speed rack. PIC rearranged items on speed rack.

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 container of sliced tomatoes in WIC exceeding seven day holding period. 02/14/-02/20. CDI - PIC Voluntarily discarded container of sliced tomatoes. 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 .

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 five rubber spatulas with original sticker still attached stored clean above 3-comp-sink and six measuring pitchers with sticker and sticker residue still attached. CDI - PIC moved items to 3-comp-sink.

6-301.11 Provide soap for handwashing at each handsink. -Pf. Observed handwash sink by right side of serving line with empty soap dispenser. CDI-PIC refilled soap dispenser.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P. Observed curry chicken and cooked carrots below 135F on serving line (see temp chart). Curry chicken was holding in pans with plastic wrap lined on the bottom of the pans held on the steamwell and cooked carrots were held in small styrofoam containers in a metal pan. CDI-PIC stated that all food would be discarded after last class which is at 12:30 and within 4 hours of all food being cooked. PIC stated they needed to line the bottom of the pans to held with dishwashing due to lack of kitchen staff. EHS spoke with PIC about ensuring all foods on serving line are above 135F especially bulkier foods that are stacked on top of each other and may fall below 135F on the top portions of the food on the line. 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 .

5-501.114 Drains in dumpsters and waste containers shall have drain plugs in place. Observed dumpster one dumpster without drain plug.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P. Observed pre-portioned peas and carrots and pork chop sandwiches resting above steam well for faster service that were under 135F. CDI- PIC voluntarily discarded food. 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)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed 1% and chocolate milk in both milk coolers above 41F and that the milk crates were stored on top of each other with the top crate being the milk out of temperature and the crate below that being 41F or below. CDI-PIC moved milk to WIC to rapidly cool. 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 .

3-501.18 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 shredded mozzarella cheese in the WIC date marked for 11/30/23. CDI-PIC voluntarily discarded food. 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 .

3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Observed a small shaker and plastic soufflé cup of sugar/salt that was not labeled.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed quat sanitizer wiping cloth buckets at 50ppm. CDI: dumped and refilled to proper concentration.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed one dumpster missing a side door. 5-501.114 Drains in dumpsters and waste containers shall have drain plugs in place. Observed dumpster with drain plugs missing. Cafeteria manager will notify company to provide plugs and door.